Signature
Matthew Kelly/Supercall

Gin • Dry
Saba Sashimi-Tini

This Japanese-inspired take on a Martini keeps the traditional gin but swaps out dry vermouth for Kamoizumi “Umeshu,” a sweet-tart sake infused with pickled, salted plums (umeboshi). The resulting cocktail is herbaceous, a little salty and just a touch funky. For an over-the-top presentation, garnish the cocktail with a pickled scallion (inspired by the Gibson) and a slice of raw cured mackerel topped with spicy wasabi-infused fish roe.

The Essentials

Gin
Sake
Skewer
The Details
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Ingredients

2.25 oz Gin
.75 oz Sake
1 slice of Mackerel

Method

  • Pour the gin and plum sake into a mixing glass and add ice.
  • Stir, strain into a coupe and garnish with the pickled scallion and a skewered piece of raw mackerel topped with a dollop of wasabi tobiko.
intermediate
Strength: