Cucumber Sake-TiniJenifer Altman, copyright © 2010
Kathy Casey is one of Seattle's most talented chefs, and this cucumber sake-tini was inspired by her specialty drink, the Katana. We warn you that this martini is absolutely lethal, because the cooling cucumber masks the potency of the gin. The sake adds a little "je ne sais quoi" and the mint heightens the overall floral bouquet. The result is a drink that it is soooooooooo sippable that it's hard to stop. Due to popular demand, we often serve this at our Southern supper club.
Recipe information
Yield
Makes about 2 1/2 cups/600 ml; serves 2
Ingredients
3
/4 cup/180 ml gin
1
/4 cup/60 ml premium sake
1
/4 cup/60 ml fresh lime juice
2
cups/280 g peeled, seeded, and diced cucumber, frozen
1
/2 cup/85 g green grapes, frozen
1
/4 cup/10 g firmly packed fresh mint leaves
2
tbsp agave nectar
Pinch of sea salt
Need to make a substitution?
Preparation
Combine the gin, sake, lime juice, cucumber, grapes, mint, agave nectar, and salt in a blender. Blend until frothy and smooth.