Mixology Recipes

Sakura

Bring the Cherry Blossom #AfternoonTEALEAVES experience into your own kitchen with these inspired recipes!

Hand-crafted by renowned mixologists and chefs, these treats are sure to bring the beauty of the delicate blossoms to you and your loved ones no matter where you are.

A refreshing spring twist on the Tom Collins, Sakura is the Japanese name for the ornamental Cherry Blossom Tree – a tree that symbolizes the beginning of spring in Vancouver and inspires your inner photographer.

Notes from Justin Taylor, Director of Beverage at Boulevard Kitchen & Oyster Bar:

"A refreshing spring twist on the Tom Collins, Sakura is the Japanese name for the ornamental Cherry Blossom Tree. A tree that symbolizes the beginning of spring in Vancouver and inspires your inner photographer."

Sakura

INGREDIENTS

1 ¹/₂ oz. Seraph Gin
³/₄ oz. Lime Juice
³/₄ oz.Cherry Blossom Syrup (see below)
¹/₄ oz. Fresh Pressed Cranberry Juice
3 Dashes Peychauds Bitters
3 oz. Fentimans Tonic Water

STEPS

1. Combine all ingredients and ice, except for tonic, in a cocktail shaker.
2. Strain over fresh ice in a highball glass.
3. Garnish with dried cherry blossom petals.

Cherry Blossom Syrup

INGREDIENTS

2 cups Water (Boiling)
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 Tbsp. of TEALEAVES Cherry Blossom Tea.
2. Stir until sugar dissolves, let cool for 4 hours and strain ingredients.
3. Bottle syrup and keep refrigerated.