Sakura Gimlet
2
- Prep Time2 min
- Total Time2 h 2 min
- Makes1 drink
The delicate, subtle flavours of this gorgeous Sakura Gimlet by Botanist Bar at the Fairmont Pacific Rim in Vancouver are inspired by B.C.’s cherry blossom season. It’s garnished with a beautiful viola flower. And, because many people are gravitating towards lower-alcohol cocktails, this is an “inverted” drink—that is, there’s more vermouth and wine in it than there is gin.
Ingredients
30 mL sakura gin (recipe below)
30 mL Junmai Daiginjo sake
15 mL dry vermouth
15 mL lime cordial (recipe below)
Pansy flower (for garnish)
Sakura gin
750 mL Hendricks Gin
20 g (4-5 tbsps) loose-leaf sakura green tea* (see note below)
Lime cordial
5 limes
1/2 cup granulated sugar
Instructions
Sakura gin: Combine tea and gin and let steep for two hours. Strain using a fine strainer.
Lime cordial: Zest limes, then juice—you'll need 1/2 cup of juice. Combine lime juice and sugar in small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Remove from heat. Add lime zest and let stand for 20 minutes. Strain out lime zest using fine strainer.
Sakura gimlet: Combine ingredients with ice and stir. Strain into a Nick & Nora glass. Garnish with flower.
*Sakura green tea is green tea blended with floral notes or petals to evoke cherry blossoms, you can find it at specialty tea retailers or online.
Read more about the story behind this cocktail—and about the Nick & Nora glass it's served in.
Born in London, Ontario, Gillian is Chatelaine's deputy editor, digital. She has also worked at Toronto Life and the National Post. Gillian cares deeply about fighting climate change and loves birds, sad lady singers, bikes, baking and wide-legged denim. She lives in Toronto's east end with her partner, two children and Rosie, her very exuberant Bouvier des Flandres.
