Tokyo native Kenta Goto of Bar Goto in New York City has elevated the once-maligned saketini to a state of floral elegance by mixing Plymouth gin with oak-aged Junmai sake, sweet maraschino liqueur, and salted cherry blossoms.
Featured in: Cocktail Rehab for the Saketini
- Salted cherry blossoms, to garnish
- 2 1⁄2 oz. sake
- 1 oz. gin
- 1⁄4 tsp. maraschino liqueur
- In a small bowl, soak some cherry blossoms in hot tap water for 10 minutes. Pour the blossoms through a fine sieve, and rinse in cold water. Drain and dry thoroughly with paper towels.
- In a cocktail shaker filled with ice, stir the sake with the gin and maraschino liqueur. Strain into a cocktail glass, and garnish with cherry blossom before serving.