Nitobe Cocktail



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.”

[[ recipeID=recipe-8klr9zwgm, title=Nitobe ]]

Tea in Recipe


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Keywords: Cocktail, Mixology, Floral, CherryBlossom, GreenTea, Japanese

  • Prep Time: 20 mins
  • Cook Time: 0 mins
  • Total Time: 20 mins



  • 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

Matcha Paste



  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

  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

  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.


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.