Jade Leaf-Infused Sake

A distinctly tart sour with a unique yuzu palate - Add a sour sip to your cocktail list with award winning bartender Ryan Tanji’s Jade Sour from The Royal Hawaiian. Fall into the relaxing island life of Hawaii with this refreshing and airy cocktail.

The Jade Sour elegantly balances the light citrus flavour of yuzu with the green tea infused premium sake, garnished with an aromatic bitters to increase the tart tropical flavors.


Take a sip and let your mind transport you to paradise.

Jade Leaf-Infused Sake

Serves 1


  • 2 Ounces
    Tyku Junmai Ginjo Sake
  • 1 Ounce
    Jade Leaf Infusion (See Recipe Below)
  • 1/2 Ounce
  • 1
    Egg White
  • 3 Drops
    West Coast Wave Bitters (See Recipe Below)
  • Garnish
    Shiso Leaf


  1. Start base with one egg white.

  2. Pour in the Jade Leaf infusion, Tyku Junmai Ginjo, and Yuzu.

  3. Dry shake then add ice and shake.

  4. Double strain.

  5. Garnish with West Coast Wave bitters and shiso leaf.

Jade Leaf Infusion


  • 1 Teaspoon
    Tealeaves Jade Leaf (Master Blend No. 6000)
  • 1 Cup
  • 2 Cups
  • 1 Teaspoon
    Hawaiian Sea Salt


  1. Steep the Jade Leaf tea leaves with 1 cup of water.

  2. Add to 2 cups of sugar and reduce to make a rich 2-1 syrup.

  3. While reducing, also added a teaspoon of Hawaiian sea salt - this adds additional umami to the syrup.

  4. Cool syrup, and store for later use.

West Coast Wave Bitters


  • 2 Teaspoons
    Tealeaves West Coast Wave (Master Blend No. 2170)
  • 2 Cups
    High Proof Spirit of Choice


  1. Steep the West Coast Wave in high proof neutral spirits for a week.

  2. After steep, blend with a variety of additional botanicals to increase the depth of flavor.

Tea in recipe


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