As interest in the craft cocktail world expanded beyond classics, Asian ingredients gained a small foothold—a shiso leaf here, a few drops of yuzu there—but nothing like the revival of sherry, mezcal, and shrubs. Today, you can find sake cocktails sparingly at a handful of modern cocktail bars, such as Billy Sunday in Chicago, which offers the William Jack, LTD (nama genshu sake mixed with brandy, alpine liqueur, jackfruit, and lime juice). And they also grace the cocktail lists at the same restaurants that brought back Asian mash-up food, including the standard bearer Momofuku Ssäm Bar, where you can sip on a seven-spice sour (sake, yuzu, lime, and the seven-chile shichimi togarashi) alongside your pork belly buns. Even at Ssäm Bar, though, there is only one Asian-inspired drink on the menu. But at a new drinks den in the Manhattan’s Lower East Side, Asian-inflected cocktails are more than a side note and the saketini—under a different, less dated name—is the headliner.