Here on the West Coast, one of the earliest reminders of better times ahead is the precious cherry blossom. “Sakura” in Japanese, these dense budding trees provide row upon row of pink and white petals dancing in the wind and perfuming the air with their subtle, gentle scent.
Kazuki Means ‘peace’, ‘harmony’
Floral ingredients are some of our favorite ingredients in the cocktail universe to use. Too much of them; you are drinking potpourri…too little and it is just a pretty afterthought. I don’t know how many of you have had an Aviation with too much Violette, but it gets bad fast. Our friends at Sheringham Distillery have struck the balance perfectly with their Kazuki Gin. Featuring Sencha green tea leaves, grapefruit, and yuzu citrus peel along with our hero ingredient: dried cherry blossom—it is perfection.
Planning a get-together heralding the coming of sunnier days? This cherry blossom martini uses the DNA of a classic Martini or Vesper and is soft & silky on the palate with a couple of other beautiful supporting ingredients.
👉🏽 Lillet Blanc as the fortified wine provides citrus, honey, and aromatic lift with its backbone of Bordeaux white grapes (Sauvignon Blanc and Semillon).
👉🏽 St. Germain elderflower liqueur is used very sparingly but gives a boost of sweet texture.
👉🏽 Angostura orange bitters provide a bright “top note” to a cocktail and tie everything together.
Sakura Martini Recipe (Cherry Blossom Martini):
- 2oz (60ml) Sheringham Kazuki Gin
- ½ oz (15ml) Lillet Blanc
- ¼ oz (7.5ml) St. Germain Elderflower
- 1 Dash Angostura Orange Bitters
Glass – Small cocktail / Coupe
Method – Stir with ice and strain neat
Garnish – Pinned cherry blossom (which BTW are edible! But poisonous to dogs 🐶 )
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