Saketini S.E.

For  International Sushi Day, we decided to celebrate with a Special Edition of one of our favourite cocktails, the Saketini.

The original was rumored to have been invented by Chef Matsuda San for the 1964 World's Fair as a mix of vodka & Sake. Overlooked for years, it returned in the global sushi boom of the 1990s.

 

Our version elevates the cocktail with the use of Japanese Gin, our No.3 S.E. Dry Vermouth & sparkling Sake.

 

Ingredients

  • 50ml London Vermouth Company No.3 S.E. Dry

  • 25ml Roku Japanese Gin - This gin is named after its 6 key botanicals - Sakura flower & leaf, Yuzu peel, Sencha & Gyokuro green teas & Sanshō pepper giving it a robust flavour profile. If you use a lighter gin, you can double the quantity.

  • 50ml Shirakabequra Mio Sparkling Sake - There's nothing special about this, feel free to substitute with any light sake. However if you want make it extra special use Kanpai London Sake's award winning Fizu to give it more of that eccentric London vibe.

50ml London Vermouth Company No.3 S.E. Dry, 25ml Roku Japanese Gin, 50ml Shirakabequra Mio Sparkling Sake or Kanpai Fizu

How to make

  1. Chill Gin & Sake glasses in the freezer

  2. In a mixing glass, with a large block of ice stir No.3 S.E.Dry vermouth & gin

  3. Strain into chilled sake glasses & top with sparkling sake

  4. Served with your favourite Sushi.