
Sakura Cocktail
MIXOLOGY RECIPE
Sakura
A refreshing spring twist on the Tom Collins, Sakura is the Japanese name for the Japanese 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
Servings: Cocktail
Keywords: Cocktail, Mixology, CherryBlossom, Floral , Sakura
- Prep Time: 30 mins
- Cook Time: 0 mins
- Total Time: 30 mins

Ingredients
Sakura
- 1 ½ oz. Seraph Gin
- ¾ oz. Lime Juice
- ¾ oz. Cherry Blossom Syrup (see below)
- ¼ oz. Fresh Pressed Cranberry Juice
- 3 Dashes Peychauds Bitters
- 3 oz. Fentimans Tonic Water
Cherry Blossom Syrup
- 2 cups Water (Boiling)
- 2 cups Turbinado sugar
- 4 Tbsp. TEALEAVES Cherry Blossom Loose Leaf Tea
Instructions
Sakura
- Combine all ingredients and ice, except for tonic, in a cocktail shaker.
- Strain over fresh ice in a highball glass.
- Garnish with dried cherry blossom petals.
Cherry Blossom Syrup
- Combine 2 cups of boiling water with 2 cups turbinado sugar and 4 Tbsp. of TEALEAVES Cherry Blossom Tea.
- Stir until sugar dissolves, let cool for 4 hours and strain ingredients.
- Bottle syrup 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.