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:

“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.”


Serves 1


  • 1.5 Ounces
    Seraph Gin
  • 0.75 Ounces
    Lime Juice
  • 0.75 Ounces
    Cherry Blossom Green Tea Syrup (See Recipe Below)
  • 0.25 Ounces
    Fresh Pressed Cranberry Juice
  • 3 Dashes
    Peychauds Bitters
  • 3 Ounces
    Fentimans Tonic Water


  1. Combine all ingredients and ice, except for tonic, in a cocktail shaker.

  2. Strain over fresh ice in a highball glass.

  3. Garnish with dried cherry blossom petals.

Cherry Blossom Syrup


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


  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.

Tea in recipe


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