Tokyo Martini

Marco’s Tokyo Martini


We hope everyone is keeping safe, practising responsible social distancing and hygiene practices as we all deal with coronavirus. While some are busier than ever, working from home has given many people time to focus on themselves, try out new things, and cook up a storm. We’ve been loving at the #quarantinecooking recipes people have been sharing.

We’ve been having a great time in the kitchen. But that isn’t the only place in the house where delicious treats are created. This is our first cocktail recipe for Kitchen Matrimony! After three weeks of movement control limitations here in Malaysia, Marc has really taken the time to showcase his mixology skills and has been working the bar. Yummy.

Aside from trying out the classics, being unable to simply run out to the nearest liquor store has juiced up Marc’s creativity, making use of ingredients at home to re-create firm favourites and come up with new cocktails. Now Darsh loves her a Dirty Martini. Next to a spicy Bloody Mary, the briney, olive-y martini is her absolute favourite. But with the bar all out of vermouth, Marc experiments with alternatives and came up with this star – the Tokyo Martini. Can you guess the new ingredient?

Sake! Savoury, dry, with that tinge of sweetness, it was the perfect substitute. And it gives the martini a wonderful facelift. Give it a try, raise a glass and let us know what you think.


  • Cocktail shaker
  • 4-6 ice cubes
  • 3 measures gin
  • 1 measure sake
  • 1/2 measure brine from jar of green olives
  • 3 pitted olives on toothpick for decoration [try pimento olives for an even jazzed up version]


  1. Fill ice cubes in the cocktail shaker.
  2. Pour in the gin, sake and brine.
  3. Close the shaker tightly, and give the mixture a good ol' vigorous shake, till the drink is well mixed and chilled.
  4. To serve, strain and pour into a chilled glass. Decorate with the olives. Clink!

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