Sake (Japanese: ?), often spelled saké (IPA /?s??ke?/ SAH-kay or /?s??ki/ SAH-kee) in English, is a Japanese rice wine made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol (ethanol) is produced by fermenting sugar that is naturally present in grapes, sake is produced by a brewing process more like that of beer, where the starch is converted into sugars before being converted to alcohol.
The brewing process for sake differs from the process for beer in that, for beer, the conversion from starch to sugar and from sugar to alcohol occurs in two discrete steps. Like other rice wines, when sake is brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between sake, wine, and beer. Wine generally contains 9%-16% ABV, while most beer contains 3%-9%, and undiluted sake contains 18%-20% (although this is often lowered to about 15% by diluting with water prior to bottling).
Vermouth is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking.
A cocktail onion is usually a pearl onion pickled in a brine with small amounts of turmeric and paprika. Pearl onions are naturally sweet, which makes them an excellent pairing with many cocktails. Other sweet onions such as the crystal wax, also known as the white Bermuda, are also sometimes used. In many cases, white varieties of these sweet onions are used, since many consumers expect cocktail onions to be white. However, yellow or red sweet onions may be used as well. In northern California cuisine some haute bars may use sliced red onion pickled in vinegar. Some recipes also call for the onions to be packed in white vermouth as well as vinegar
In a mixing glass half-filled with ice cubes, combine the sake and vermouth. Stir well. Strain into a chilled cocktail glass and garnish with a cocktail onion.
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