Saketini
How do I adapt my signature cocktail for different dietary preferences?
MOREConsider using alternative ingredients to accommodate dietary preferences. For example, substitute non-alcoholic spirits for a mocktail or choose gluten-free mixers.
Saketini
- Gin 7.5 cl
- Sake Rice Wine 1 1/2 tsp
- Cocktail Olive 1 -
Any Glass of your Choice
Saketini Ingredients
Gin,Sake Rice Wine,Cocktail Olive,
Saketini Recipe
In a mixing glass half-filled with ice cubes, combine the gin or Vodka with the sake. Stir well. Strain into a cocktail glass. Garnish with the olive.
Gin
Gin is a distilled alcoholic beverage that has it's origin in medicinal liquor made by monks and alchemists across Europe. The historical Gin producing regions are Southern France, Flanders and Netherlands. Gin was originally created to provide aqua vitae from grape and grain distillates.
During the Middle ages, the newly found substance Ethanol was considered by Alchemists to be the water of life, and an aqueous solution of ethanol was in use all over Europe and had different names and is literally the origin of many spirits like Whisky ( from the Gaelic uisce beatha for water of life ). Today Gin is produces from a wide range of ingredients, which gave rise to numerous distinct styles and brands. The predominant flavour of Gin is from the Juniper berries and then each different distillery flavours it further with an assortment of botanicas or herbs, spices, floral and fruit flavours, in different combinations. Gin is commonly drank mixed with Tonic water but it is also often used as a base spirit for many gin based flavoured liqueurs like Sloe Gin.Sake Rice Wine
Sake is a traditional rice wine from Japan, although it's more a beer than a wine. It is made by fermenting rice that has been polished to remove the bran. The difference being in beer and in most East Asian rice wines, starch is first converted to sugar which is then fermented to alcohol, where as in wine, alcohol is produced by fermenting sugar that is naturally present in fruits, like grapes. But there is a difference in the brewing process of beer and sake despite the similar starch to alcohol process. that is, unlike beer where start to sugar and sugar to alcohol are created in two distinct steps, sake is produced in one single fermentation process.
Sake is the national beverage of Japan and is served in special ceremonies, gently warmed and served in small porcelain cups called sakazuki. Sake uses K?ji-kin or Aspergillus Oryzae spores, instead of Yeast for the fermentation, koji-kin and yeast both are eukaryotic, single-celled microorganisms from the fungus family.Cocktail Olive
The Mediterranean shrub called Olive produce small bitter fruits known as Olive, and is of major agricultural importance in the Mediterranean region, and is the source of Olive Oil and as the fermented or preserved fruit that is one of the core ingredients of Mediterranean cuisine.
The green olive, picked fully grown but unripe are picked and due to the presence of Oleuropein, are not edible on their own, young fruits are very bitter and the bitterness has to be removed by curing and fermentation, to make them edible.
Black olives are ripe olives, the fruits are picked at full maturity and the fruits have Oleuropein, the phenolic bitter compound found in its skin, although in much lower concentration than in the young green fruits, still the Oleuropein is leached to remove the bitterness and then preserved in brine and sterilised during the canning process.
Sliced black olives are used as topping on sandwiches and pizzas, in cocktails like the Martini, green olives are used and the brine flavour doesn’t go with Sweet Vermouth and many mixologists thus prefer using a Dry Vermouth which pairs well with the brine flavour of the olive. Black olives are used in some cocktails too and variations of the Dirty Martini, however green olive is more often used.
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