A ’Tini, a Sidecar and a Sour walk into a bar.
Sake is so much more than something to sip in a small ceramic cup at a Japanese restaurant – though we are down for a sushi and sake session anytime. The truth is, sake is extremely versatile and, frankly, underused as a cocktail ingredient. It pairs well with literally any spirit (or food) and the delicate umami flavour gives a depth and je ne sais quoi, so we think it’s about time it got its time to shine in the cocktail shaker.
Now, sake is similar to wine in that the variety is huge, based on the style and how it’s made, so while there are just three sake-based cocktail recipes here, they unlock dozens of drinks and directions because depending on which sake you use, they can taste very different each time.
The Saketini, or Sake Martini, is a mash-up to know. Quite a sophisticated cocktail, it blends the purity of vodka with the intricate flavours of sake, creating a drink that is refreshing, complex, and, to state the obvious, strong. It has an origin story dating to 1964 with just the right amount of controversy, which gives it a certain mystique, but, like the OG Martini, it’s actually very easy to mix. In the Saketini, you swap the vermouth for sake, but the rest remains the same. That includes the garnish options, like lemon twists, cucumber slices, an olive or two, or even a hint of yuzu. Serve it as your first drink, or your last, and make it as cold as possible. Cold is an essential ingredient in a Martini, as anyone who’s accidentally sipped one that's sat around for too long will tell you.
Try it with: Seikyo Junmai Ginjo Omachi Sake. This is a half dry, yeasty and gently fruity sake that gives a unique flavour to the Saketini. Plus, it smells so good, you’ll want to stick it in an atomiser and wear it as a perfume.
It’s quite the visual, but the Sumo in a Sidecar is no joke. A sake-based twist on the classic Sidecar cocktail, it brings some funk to this tart, dry drink. Cognac, triple sec, orange liqueur and fresh lemon juice are the essentials, but the Sumo swaps the Cognac for sake, and the triple sec for apricot brandy. Despite the switch up, it remains a drink on the sour side, but with flavours of fermented plum fruits and a lower ABV, although this will largely depend on the kind of sake you use. The method of making this sapid sip is also altered from the original. Measurements are a little more nuanced to accommodate the subtle sake flavours, which can be easily overpowered. Once you nail this recipe, it makes for a dependable, delightful and unexpected drink to offer your mates. It’s got the makings of a signature. Lean in.
Try it with: Manatsuru Junmai Ginjo. Clean, smooth, mellow and rounded, this sake is an excellent choice for the Sumo in a Sidecar, also bringing a little richness to the mix.
Can sake be tangy? You know it! This cocktail is all about that jaw pop. Sake is able to match, balance and hero acidity and spice in a truly mouthwatering way. As with our previous recipes, the Tokyo Sour is a twist on its sister, the Kyoto Sour, which uses a couple of dashes of green Tabasco to spice things up. In this version, the heat comes from the Japanese chilli seasoning togarashi lining the glass rim. Chic and authentic. Lemon and grapefruit juice bring the tang and the savoury grounding comes from the sake. See? Versatile.
Try it with: Chikugo Takamasamune Chikugo no Kanbai Junmai Sake. This is a fresh, light and fragrant style of sake that will lift the other flavours in this cocktail and balance it all out nicely.
