Nitobe
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
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3/4 oz. Giffard Litchi Li
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1 oz. Granville Island Sake
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1/2 oz. Absolut Craft Herbaceous Lemon
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1/2 oz. Cherry Blossom Green Tea Syrup (see recipe below)
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1/4 oz. Lemon Juice
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1/4 oz. Matcha Paste (see recipe below)
STEPS
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Combine all ingredients in a cocktail shaker and shake for 15 seconds.
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Double strain to a cocktail glass and garnish with dried cherry blossom petals.
Cherry Blossom Syrup
INGREDIENTS
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2 cups Hot Water
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2 cups Turbinado Sugar
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4 Tbsp. TEALEAVES Cherry Blossom Loose Leaf Tea
STEPS
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Combine 2 cups of boiling water with 2 cups turbinado sugar and 4 tablespoons of TEALEAVES Cherry Blossom tea.
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Stir until sugar dissolves, let cool for 4 hours and strain ingredients.
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Bottle syrup and keep refrigerated.
Matcha Paste
INGREDIENTS
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4 Tbsp.TEALEAVES Tencha Matcha
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4 oz. Water
STEPS
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Combine 4 Tbsp. TEALEAVES Tencha Matcha in a bowl and slowly add 4 oz. of water while whisking into a paste.
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Whisk until all the powder has dissolved.
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Place paste in a squeeze bottle and keep refrigerated.