Thursday, October 18, 2012
Cocktail Wednesdays: Saketini
This week, we had started to plan trying a baseball or tiger themed drink, as we sat down with our friends to watch the ALCS game between the Detroit Tigers and New York Yankees. Unfortunately, the game was canceled thanks to the threat of rain, and we ended up settling on trying to pick something that would go well with our meal instead. I had some wonderful vietnamese chicken sausage made by Corridor Sausage Co. that I had picked up at Eastern Market on Tuesday, and I made a sort of variation on teriyaki stir-fry with it. Basically, I used a little canola oil and a little sesame oil, cooked the sausage enough to cut it up, then sauteed it with some red onion, baby bok choy, bell peppers, and a hot pepper from my garden. Then, I added leftover teriyaki sauce I had made recently when I did a ginger teriyaki, and some fish sauce to give it more of a vietnamese flavor. At the last minute, I added green onion, and I should have added the leafy part of the bok choy, but I forgot it, so I guess I'll be using it soon in something else. At any rate, based on what we had on our shelves, we chose to try a sake-based drink to go along with it in order to stay more in the asian realm of flavors.
The Saketini replaces the dry vermouth in a standard martini with sake. For those of us who are not vermouth fans, this is an intriguing possibility, since there is a certain similarity in flavor between a dry vermouth and sake. That is to say that while they are obviously not the same, it makes much more sense to sub it for the vermouth than for the gin.
2 1/2 oz gin
1 1/2 Tbsp sake rice wine
1 cocktail olive
Stir gin and sake over ice, garnish with an olive.
The verdict: Scott and I both enjoyed this mare than we like a regular martini, and I would say I liked it better than a normal glass of sake, though I didn't ask Scott that question. I feel that the gin made it brighter than sake normally is. On the other hand, one of our friends couldn't drink it.