Sakura
“Sakura” is the Japanese name for the cherry blossom, a beautiful pink-white flower that blooms profusely all over Japan in the early spring, coating the ground with a carpet of rosy petals. It’s a sight to behold, and the Sakura cocktail from Adam Mangen at the Bitters & Brew cocktail blog does its beauty justice.
The star ingredients are creamy unfiltered nigori sake, and tart, fragrant hibiscus syrup. Lofted on a bed of pillowy egg whites (or aquafaba) and citrus, the scent of the drink is just like an armful of fresh spring flowers, and the texture is even reminiscent of soft petals. Can you tell we’ve fallen in love with the Sakura?
Ingredients
- 1½ parts Nigori sake
- 1 part Gin
- ¾ part Hibiscus syrup
- ½ part Lemon juice or Yuzu
- 1 whole Egg white or Aquafaba
- 2 dashes Orange bitters
Instructions
Shake all ingredients first without ice, and then again with ice. Double-strain through a fine mesh strainer into a chilled, pretty cocktail glass. Garnish with an edible flower.
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Read more
- Sakura recipe at Bitters & Brew
Brad Boyd. Google Play Store 
