Tuesday, April 7, 2015

Sakura Sakura

This is my invention for the cherry blossom season, but it's not like anything you will find at restaurants during the citywide festival in D.C. That is because I use real cherry blossoms and flavors. It is a bit complicated, so I recommend you only do this one with very specific instructions and ingredients. First get your blossom garnish from a tree that is not on protected federal land. (Mine was growing in a parking lot outside my building.) Just a blossom cluster will do.

Then use Teavana's Snow Geisha cherry blossom white scented tea to make an infusion of Bombay Sapphire East and the tea. I did this with 2 ounces of gin and one teaspoon of tea. You could make one cup of gin with a tablespoon of tea. Infuse gin for about an hour. The flavoring is on the tea leaves and transfers very quickly.

Finally coat a highball glass with Luxardo, add ice and infused gin, sugar syrup, grenadine, and top with club soda. Float Cherry Heering on top and add blossom garnish.
  • 1 tsp. Luxardo
  • 1 1/2 oz. cherry blossom infused gin
  • 1/2 tsp. sugar syrup
  • 1/2 tsp. grenadine
  • 1/2 oz. Cherry Heering
  • sparkling water
  • cherry blossom garnish

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Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at nathanwilkinson04@yahoo.com