Inspired by the delicate cherry blossoms and UBC’s Nitobe Memorial Garden, this cocktail combines Japanese flavors for a spring refreshment.
Notes from Justin Taylor, Director of Beverage at Boulevard Kitchen & Oyster Bar:
Named after the famous Japanese gardens located at UBC. This cocktail combines some very Japanese inspired flavours and perfect for Cherry Blossom season.
Justin Taylor Presents – Nitobe
Yields: 1 Cocktail
– Ingredients for Nitobe –
0.25 Oz – Giffard Litchi Li
1 Oz – Granville Island Sake
0.5 Oz – Absolut Craft Herbaceous Lemon
0.5 Oz – Cherry Blossom Green Tea Syrup (see below)
0.25 Oz – Lemon Juice
0.25 Oz – Matcha Paste
– Ingredients for Cherry Blossom Syrup –
2 Cups – Water (Boiling)
2 Cups – Turbinado sugar
4 Tbsp – TEALEAVES Cherry Blossom Green (Master Blend No. 7417)
– Ingredients for Matcha Paste –
4 Tbsp – TEALEAVES Tencha Matcha High Energy (Master Blend No. 5005)
4 Oz – Water
– Steps for Nitobe –
1. Combine all ingredients and ice, except for tonic, in a cocktail shaker.
2. Strain over fresh ice in a highball glass.
3. Garnish with dried cherry blossom petals.
– Steps for Cherry Blossom Syrup –
1. Combine 2 cups of boiling water with 2 cups turbinado sugar and 4 tablespoons of Tealeaves Cherry Blossom Green.
2. Stir until sugar dissolves, let cool for 4 hours and strain ingredients.
3. Bottle syrup and keep refrigerated.
– Steps for Matcha Paste –
1. Add water to the matcha and slowly whisk into a paste.
2. Whisk until all the powder has dissolved.
3. Place paste into a squeeze bottle and keep refrigerated.