Book CoverIf bold, fruit-forward drinks like yesterday's piƱa colada just aren't your style, you will definitely enjoy today's Cook the Book recipe, excerpted from Margaritas, Mojitos, & More, for Cucumber-Lime Saketinis. Cool, mellow cucumber is an excellent match for sake's subtle, floral flavors. While the lime adds a contrasting note of tartness, it is by no means overpowering. The predominant taste is smooth and delicate.

This drink would go wonderfully with grilled fish steaks, from bold tuna to mild mahi mahi. Think of it as an alternative to the traditional steakhouse pairing of a ribeye and a gin martini. And while it isn't as American as say, a can of Midwestern beer or California wine, it would be an elegant addition to any 4th of July bash.

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Cook the Book: Cucumber-Lime Saketini

About This Recipe

Yield:1 drink


  • Five 2-inch slices of cucumber, peeled, plus 1 slice for garnish
  • 1 1/2 ounces freshly squeezed lime juice
  • 1 1/2 teaspoons simple syrup
  • Ice cubes
  • 2 ounces dry sake
  • 1 lime slice, for garnish


  1. 1

    In a mixing glass, combine the cucumber, lime, and simple syrup. Crush or muddle the cucumber against the glass with the back of a spoon or muddler.

  2. 2

    Put a handful of ice in a cocktail shaker. Pour the sake and cucumber-lime mixture over the ice. Shake until very cold. Strain into a chilled martini or wine glass. Garnish with a lime slice or cucumber slice.


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