Saba Sashimi-Tini

Matthew Kelly/Supercall

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.

Saba Sashimi-Tini

Dry, Savory


  • 2.25 oz Gin
  • .75 oz Sake
  • Scallions
  • 1 slice of Mackerel


Step one

Pour the gin and plum sake into a mixing glass and add ice.

Step two

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.

Contributed by Supercall