recipes and cocktail styling by David Wolowidnyk
This spring we take cocktail inspiration from a classic symbol of the season: cherry blossoms. Known as sakura in Japan, the symbolism of these flowers is richly ingrained in the culture. Hanami is the Japanese tradition of appreciating their fleeting beauty. What better way to pay homage to this tradition and to spring than with delicious
cocktails showcasing products from Japan?
SAKURA 1½ oz (45 ml) Suntory Roku Gin ¾ oz (22 ml) Nakano Umeshu Japanese Plum Wine ¾ oz (22 ml) fresh lemon juice ½ oz (15 ml) Cinnamon Cordial * dried sour plum and lemon peel, for garnish In a cocktail shaker with cubed ice, combine gin, plum wine, lemon juice and Cinnamon Cordial. Shake vigorously and fine strain into a chilled cocktail coupe. Garnish with a dried sour plum and lemon peel. * For Cinnamon Cordial, in a small saucepan, combine 2 cinnamon sticks with 2 cups (500 ml) water, boil until volume is reduced to 1 cup (250 ml). Remove cinnamon sticks, add 2 cups (500 ml) sugar and simmer to dissolve. Transfer to a clean bottle, allow to cool, seal and refrigerate for up to 4 weeks. Makes 2 cups (500 ml).
SUNTORY ROKU GIN Japan $49.99 211842
NAKANO UMESHU JAPANESE
PLUM WINE Japan $12.99 568907 300 ml Sweet and tart, this umeshu has refreshing unripe plum, citrus and apricot flavours. It is excellent on the rocks and versatile in sour cocktails, umeshu tonic and umeshu soda recipes.
House of Suntory masterfully distills authentic Japanese sakura flower, sakura leaf, yuzu peel, sencha and gyokuro tea and Sanshō pepper with eight traditional gin botanicals in every bottle of Roku gin.
Prices are subject to change. Price in store will prevail.
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