Saketini Recipe

Make cucumber juice

Thinly slice 3–4 ounces of English cucumber. Place slices in a blender and pulse until liquefied, or grate and press through a fine mesh strainer or cheesecloth to yield about 1 ounce (0.75 oz used in recipe) of cucumber juice. Chill briefly if possible.

Prepare garnish

Using a vegetable peeler, shave a long ribbon from the cucumber for the garnish. Cut a small lime twist and set both aside chilled or on a plate.

Add the Condesa gin (2 oz), Little Sumo Junmai sake (1 oz), cucumber juice (0.75 oz), fresh lime juice (0.5 oz) and simple syrup (0.25 oz) into a cocktail shaker.

Fill the shaker with ice (about 6 oz or enough to three-quarters fill). Cap and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Double-strain the cocktail into a chilled coupe or martini glass to remove ice shards and any cucumber solids (use a fine mesh strainer over the shaker’s strainer).

Thread the cucumber ribbon into a loose spiral and rest it along the inside rim of the glass or float it on the surface. Add the lime twist on the rim or over the drink for aromatics.

Serve immediately. Optionally, express the oils from the lime twist over the cocktail before dropping it in.