Gibson Saketini Recipes

SAKETINI

Steps:

• Gather the ingredients.
• In a mixing glass filled with ice, pour the gin or vodka and sake.
• Stir well .
• Strain into a chilled cocktail glass .
• Garnish with a slice of cucumber or add a green olive. Serve and enjoy.

ICE COLD SAKETINI

Steps:

• Combine sake and vodka in a cocktail shaker with the chipped ice and shake well. Strain into a martini glass and garnish with a slice of Japanese cucumber.

SAKETINI

Steps:

• Squeeze the lime juice into a martini shaker. Add ice 2/3rds of the way up the shaker. Add lychee infused sake. Shake vigorously. Place a lychee fruit in a martini glass.
• Strain the cocktail into the glass. Pour the pomegranate juice gently into the martini glass for a floating effect.

GIBSON SAKETINI

Steps:

• Add all ingredients to an ice-filled cocktail shaker and stir to chill. Strain into chilled coupe or martini glass. Garnish with onions and a splash of brine.

GINGER SAKETINI

Steps:

• Muddle shiso leaves at bottom of cocktail shaker. Add remaining ingredients, shake well with ice and strain into chilled coupe or martini glass. Garnish with shiso leaf and pickled ginger.

GIBSON COCKTAIL

Steps:

• Start by making the garnish by charring the onions in a hot non-stick frying pan to obtain colour (about 4-5mins) then set aside to cool.
• Pour all of the ingredients into a mixing glass or jug, add cubed ice and stir for around 30 seconds to achieve the desired dilution. Strain into a chilled cocktail glass, or for extra flair pour it into a small glass bottle and sit it in an ice-filled tumbler to act as a mini ice bucket. Serve with a small liqueur or port glass on the side to pour it into.
• Thread the cooled onions onto a cocktail stick and use to garnish the drink.

SAKETINI

Steps:

• Muddle cucumber and shiso leaves at bottom of cocktail shaker. Add remaining ingredients, shake well with ice and strain into chilled cocktail coupe or martini glass. Garnish with shiso leaf.