Cocktail onion recipes also call for the onions to be packed in white vermouth as well as vinegar. Generally, the onion retains a slightly crunchy texture through the brining process, which can add a different mouthfeel to the drinking experience. Since the cocktail onion is made from a sweet onion, it is unlikely to upset the digestion with a sulfurous or eye-watering taste, although some cultures use more pungent onions as cocktail garnishes. While not as widely used as more common garnishes such as olives or lemon twists, the cocktail onion is the signature garnish of the Gibson, which consists of a
Saketini the term "martini" to include a wide variety of cocktails. Some cocktail purists feel the saketini is an insult to the integrity of the classic gin-vermouth cocktail. Others, such as mixologist Lucy Brennan, approve of the saketini and have adapted and concocted many sake-based cocktail recipes. Hiroaki Aoki, the founder of Benihana restaurants, says in the 2003 book "Sake: Water From Heaven": "if a cocktail made with sake is pleasing to the palate, why should tradition stand in the way of progress?" Saketini The saketini is a cocktail that uses sake as its base, along with other ingredients such as