Saketini

If there’s a Martini riff on the menu, chances are I’ll try it — especially if there’s an herbaceous element involved. Having ordered the ice-cold cucumber Saketini at Momofuku Noodle Bar in New York City more times than I can count, I know that this cocktail is the perfect companion to crispy, spicy rice cakes and rich pork belly buns drenched in hoisin, but it also makes for a perfect solo sipper. While the Momofuku team incorporates aquavit into their drink for the (very welcome) added dill notes, I prefer to make this slightly simplified version that I almost always have the ingredients for at home. — Oset Babür-Winter

Frequently asked questions

How is sake made?

Sake is made using water, yeast, koji, and rice, the latter of which is inoculated with a natural fermentation culture.

What is the best type of sake for a Saketini?

At Momofuku, the team uses a junmai sake to make their saketini. These pure rice sakes are super smooth, acidic, and rich in flavor. Not sure where to start when it comes to adding a few sakes into your rotation? We tried more than 50 boxed, canned, and cupped sakes to find our favorites.

How do you make a cucumber ribbon garnish?

To make a show-stopping cucumber ribbon garnish, simply use a vegetable peeler to slice the cucumber lengthwise. Skewer the ribbon on a cocktail pick to use it as a garnish.

Notes from the Food & Wine Test Kitchen

If you don’t have cucumber vodka at home or don’t care for vodka in your Martini, feel free to use a botanical gin instead. You obviously won’t get the same sweet, herbaceous notes, but the piney, floral notes of the gin will shine through in every sip. While we recommend using the cucumber ribbon garnish (especially if you’re skipping the infused vodka), this Martini also plays nicely with an olive garnish or a simple lemon twist.