Mixology Recipes

Nitobe

As the beautiful cherry blossoms sprout from every corner of the city, it marks the time for yet another collaboration with the talented mixologist, Justin Taylor, of Boulevard Kitchen & Oyster Bar! Last year’s collaboration resulted in a delicious cocktail with Cassis Black, Organic Tangerine Rooibos and Absolut Cherry Noir.

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 flavors and perfect for Cherry Blossom season.”

Nitobe

INGREDIENTS
  • 3/4 oz. Giffard Litchi Li
  • 1 oz. Granville Island Sake
  • 1/2 oz. Absolut Craft Herbaceous Lemon
  • 1/2 oz. Cherry Blossom Green Tea Syrup (see recipe below)
  • 1/4 oz. Lemon Juice
    •  
  • 1/4 oz. Matcha Paste (see recipe below)
STEPS

  1. Combine all ingredients in a cocktail shaker and shake for 15 seconds.

  2. Double strain to a cocktail glass and garnish with dried cherry blossom petals.

Cherry Blossom Syrup

INGREDIENTS
  • 2 cups Hot Water
  • 2 cups Turbinado Sugar
  • 4 Tbsp. TEALEAVES Cherry Blossom Loose Leaf Tea
STEPS

  1. Combine 2 cups of boiling water with 2 cups turbinado sugar and 4 tablespoons of TEALEAVES Cherry Blossom tea.

  2. Stir until sugar dissolves, let cool for 4 hours and strain ingredients.

  3. Bottle syrup and keep refrigerated.

Matcha Paste

INGREDIENTS
  • 4 Tbsp.
    TEALEAVES Tencha Matcha
  • 4 oz. Water
STEPS

  1. Combine 4 Tbsp. TEALEAVES Tencha Matcha in a bowl and slowly add 4 oz. of water while whisking into a paste.

  2. Whisk until all the powder has dissolved.

  3. Place paste in a squeeze bottle and keep refrigerated.

Tea in Recipe

Loose leaf tea | green

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