Sakura

Recipes

22 March/Posted by tealeaves

A refreshing spring twist on the Tom Collins, Sakura is the Japanese name for the ornamental Cherry Blossom Tree – a tree that symbolizes the beginning of spring in Vancouver and inspires your inner photographer.

Notes from Justin Taylor, Director of Beverage at Boulevard Kitchen & Oyster Bar:

A refreshing spring twist on the Tom Collins, Sakura is the Japanese name for the ornamental Cherry Blossom Tree. A tree that symbolizes the beginning of spring in Vancouver and inspires your inner photographer.

Justin Taylor Presents – Sakura

Yields: 1 Cocktail

– Ingredients for Sakura –

1.5 Oz – Seraph Gin
0.75 Oz – Lime Juice
0.75 Oz – Cherry Blossom Syrup (see below)
0.25 Oz – Fresh Pressed Cranberry Juice
3 Dashes – Peychauds Bitters
3 Oz – Fentimans Tonic Water

– Ingredients for Cherry Blossom Syrup –

2 Cups – Water (Boiling)
2 Cups – Turbinado sugar
4 Tbsp – TEALEAVES Cherry Blossom Green (Master Blend No. 7417)

– Steps for Sakura –

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.

 

Posted by tealeaves

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