Saketini

This cocktail may have emerged in the late 1980s, but it is associated closely with the Kyoto Steak House from the late 2000s. A ratio of 5:1 gin:sake is commonly used per early recipes, but it can vary widely all the way equal parts gin and sake. A reverse saketini uses more sake than gin, and provides a lighter, less boozy variation of the saketini. The original recipe provided here doesn't call for dry vermouth, but some bartenders (e.g. Simon Difford) recommend adding a little for more body.