The Saketini Is Set to Take Over as the Newest Classic Cocktail This Year

Extra dirty, gin and a twist, shaken or stirred—martinis are undeniably one of the most classic drinks of all time. Because the ingredients are so simple, they're also easy to make at home and fun to play around with: The espresso martini has become a staple in bars and restaurants; the matcha martini brought some color to spring last year; and we named the pistachio martini 2023's breakout cocktail.

Another twist on the classic martini has been on the scene for a while now but has recently caught on, and if sake has been one of your long-time favorites, it's finally getting the recognition it deserves. Meet: the saketini.

As the name implies, the main ingredient in a saketini is sake. The Japanese drink, sometimes referred to as Japanese rice wine, has a light, fruity, umami flavor and is made by fermenting water, yeast, koji, and rice. It has an ABV of 13 to 17%, putting it between your average wine and liquor in terms of strength. Typically, you drink it straight—but the saketini gives it a cocktail-type twist.

If you’re making a traditional saketini, add in cucumber-infused vodka, which you can buy or make yourself by pouring vodka over chopped up cucumber, sealing it in a container, and letting it marinate for up to two weeks. While many saketinis use cucumber vodka, it isn't necessary to include. If you don't like cucumber, feel free to scrap it, and just mix regular vodka with your sake and add a splash of vermouth. Once you have your vodka of choice, a saketini only requires two other ingredients: sake (of course) and a cucumber for garnish.

Start off with your favorite sake. Like the vodka in a traditional martini, there’s no wrong choice for your alcoholic base, so just make sure it’s type of sake you enjoy. According to Sake Social, you have five main types to choose from: Junmai-shu, Ginjo-shu, Daiginjo-shu, Honjozo-shu and Namazake. Mix it with your vodka—whether you want it shaken or stirred is up to you—and add your cucumber for garnish in a single long slice or by skewering a ribbon.

As senior drinks editor at Food & Wine Oset Babür-Winter wrote, the saketini is a “perfect companion to crispy, spicy rice cakes and rich pork belly buns drenched in hoisin, but it also makes for a perfect solo sipper.”

Whether you serve it with steak or sushi, reaching for sake brings a fresh, flavorful take to your usual menu—while still keeping it classic.