The saketini is a cocktail that uses sake as its base, along with other ingredients such as simple syrups, distilled spirits, liqueurs, juices and garnishes. The name saketini is a portmanteau of "sake" and "martini", a cocktail traditionally made from gin and vermouth.
Preceding the resurgence in popularity of the martini in the early 2000s, people began using sake as a mixer in cocktails, simultaneous with a larger broadening of the term "martini" to include a wide variety of cocktails. Some cocktail purists feel the saketini is an insult to the integrity of the classic gin-vermouth cocktail. Others, such as mixologist Lucy Brennan, approve of the saketini and have adapted and concocted many sake-based cocktail recipes. Hiroaki Aoki, the founder of Benihana restaurants, says in the 2003 book Sake: Water From Heaven: "if a cocktail made with sake is pleasing to the palate, why should tradition stand in the way of progress?"
- Griffith Frost and John Gauntner Sake Pure and Simple p. 110 reference to sake cocktails
- Rocky Aoki with Pierre A. Lehu Sake Water From Heaven p. 108 sake cocktail recipes and statement
- Seattle Weekly- Saketini? Sock it to Me. Seattle Weekly
- Saketini Restaurant L.A.. LA.com
- Washington Post- Saketini One More Twist on the Martini. Washington Post