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! Last year’s collaboration resulted in a delicious cocktail with Cassis Black, Organic Tangerine Rooibos and Absolut Cherry Noir.
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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 flavours and perfect for Cherry Blossom season.”

Nitobe

Serves 1

Ingredients

  • 0.25 Ounces
    Giffard Litchi Li
  • 1 Ounce
    Granville Island Sake
  • 0.5 Ounces
    Absolut Craft Herbaceous Lemon
  • 0.5 Ounces
    Cherry Blossom Green Tea Syrup (See Recipe Below)
  • 0.25 Ounces
    Lemon Juice
  • 0.25 Ounces
    Matcha Paste (See Recipe Below)

Steps

  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


Ingredients

  • 2 Cups
    Hot Water
  • 2 Cups
    Turbinado Sugar
  • 4 Tablespoons
    Tealeaves Cherry Blossom Green (Master Blend No. 7417)

Steps

  1. Combine 2 cups of boiling water with 2 cups turbinado sugar and 4 tablespoons of Tealeaves Cherry Blossom Green (Master Blend No.7417).

  2. Stir until sugar dissolves, let cool for 4 hours and strain ingredients.

  3. Bottle syrup and keep refrigerated.

Matcha Paste


Ingredients

  • 4 Tablespoons
    Tealeaves Tencha Matcha High Energy (Master Blend No. 5005)
  • 4 Ounces
    Water

Steps

  1. Combine 4 tablespoons of Tealeaves Tencha Matcha High Energy (Master Blend No.5005) in a bowl and slowly add 4 ounces 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.

Tea in recipe

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