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.”


  • 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)
  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

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

  • 4 Tbsp.
    TEALEAVES Tencha Matcha
  • 4 oz. Water
  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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Loose leaf tea | green


Loose leaf tea | green

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