Tuesday, March 18, 2008

Cucumber Saketini Recipe

Sake it to me!

That's for Mike, so everyone else, please forgive the cheesiness. The saketini is a drink that's been popping up on trendy cocktail menus, and I think it has a lot going for it:

- It has no connection to an actual martini, aside from being served in a martini glass; so, it won't totally kick your butt like the much stronger gin and vodka varieties.

- It's not an embarrassingly girly color (yes, I'm talking about Cosmos and Sour Apple martinis), so anyone can sip it in public without fear of ridicule.

- The base of the drink is sake, so yum!

Sake is a big thing around our house lately. On Friday afternoon, I stumbled upon a recipe for a Cucumber Lime Saketini and realized that I had all the ingredients at hand. We had the remnants of a bottle of sake that we opened about 6 days prior, and it still tasted good (I love that the stuff keeps longer than wine). I also had a cucumber which I bought for salad, but decided that I really didn't want it in my salad after all. Using that cucumber and having a drink early-ish on Friday afternoon are what motivated me to make (read: get Mike to make) saketinis.

On closer inspection of the recipe I found, we realized it totally would not work. It called for a tiny bit of sake, a LOT of lime juice and too much sugar. This is a great example of my general feelings about all recipes: You need to read them thoughtfully, imagine how they will turn out, and let your own taste and common sense prevail. Sometimes recipes are crummy, or they just aren't what you want...it happens.

So this is our recipe. Still not terribly strong (sake just has a bit more alcohol content than wine), very refreshing, and a better application for cucumber than salad.

Cucumber Saketinis
For afficionados out there, the type of sake we used was Junmai Ginjo, but it should work fine with any dry sake.

Makes 2 drinks

Generous 1/2 cup cucumber, peeled, seeded and chopped fine
8 ounces dry sake
2 teaspoons sugar
2 juicy lime wedges
2 paper thin slices cucumber, unpeeled, for garnish

Fill two martini glasses with ice and water to quickly chill. Add the cucumber to a cocktail shaker and muddle, as if making a mojito. Add sake and sugar; squeeze in the juice of the two lime wedges. Fill shaker with ice and shake vigorously. If you're not in a rush, let it sit for 1 to 2 minutes. Discard the ice water in your martini glasses. Shake again and strain saketini mixture into glasses. Float a cucumber slice in each drink and enjoy.


Susan from Food Blogga said...

You're forgiven this time, Julie. Bit if it happens again, then you'll have to make it up to me with a cucumber saketini, OK? ;)

Mo said...

Thank you so much for posting this. We come up with so many martini creations, but the saketini has always escaped us. I've never made it quite right. I'm going to try your recipe for sure!

Rachel said...

This sounds so great!

Peabody said...

Looks refreshing.

Cygnia said...

I know this is a VERY old entry, but could it be possible to substitute sweet mirin for the sugar or would you not recommend that?

Julie said...

I'm not familiar with sweet mirin, but I wouldn't recommend it. However, playing around never hurts. You'll get a different drink, but who knows, it could be better.