Nitobe Cocktail

MIXOLOGY RECIPE

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!

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.”

Ingredients

Instructions

Ingredients

Nitobe

¾ oz. Giffard Litchi Li
1 oz. Granville Island Sake
½ oz. Absolut Craft Herbaceous Lemon
½ oz. Cherry Blossom Green Tea Syrup (see recipe below)
¼ oz. Lemon Juice
¼ oz. Matcha Paste (see recipe below)

Cherry Blossom Syrup

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

Matcha Paste

4 Tbsp. TEALEAVES Tencha Matcha
4 oz. Water

Instructions

Nitobe

Combine all ingredients in a cocktail shaker and shake for 15 seconds.
Double strain to a cocktail glass and garnish with dried cherry blossom petals.

Cherry Blossom Syrup

Combine 2 cups of boiling water with 2 cups turbinado sugar and 4 tablespoons of TEALEAVES Cherry Blossom tea.
Stir until sugar dissolves, let cool for 4 hours and strain ingredients.
Bottle syrup and keep refrigerated.

Matcha Paste

Combine 4 Tbsp. TEALEAVES Tencha Matcha in a bowl and slowly add 4 oz. of water while whisking into a paste.
Whisk until all the powder has dissolved.
Place paste in a squeeze bottle and keep refrigerated.

Notes

United by the appreciation for the transient beauty of life, nature and the culinary arts, we work to capture the moment – blending together the spirit of the season, people and ideas. TEALEAVES presents Cherry Blossom, #AFTERNOONTEALEAVES.