In Japan, sakura season– cherry blossom season – is a cause for celebration. People from all over the world head to the island nation to get a closeup look of the pink blooming trees that flower across the country. Sakura parties, feasts and even festivals are based around the bloom, which starts as early as February in Japan.
In the U.S. cherry blossom season starts a bit later, peaking in late April to early May. In honor of sakura, and the coming of spring, New York’s izakaya-style Japanese restaurant Zuma has created a special flower-inspired cocktail menu.
This recipe for the Sakura Sour – featuring plum wine and coffee grain whiskey – is inspired by the cherry blossom in particular. It’s frothy, floral and almost too pretty to drink.
*Recipe courtesy of The Food Channel
- 50 ml plum wine
- 20 ml Nikka coffee grain whiskey
- 15 ml peach liquor
- 15 ml almond syrup
- 20 ml yuzu lemon blend
- 15 ml egg whites
- 1 Add all ingredients in to a shaker tin without ice, and shake well. Open the shaker and add large ice cubes and shake well once more. This will create a nice foam.
- 2 Double strain into a rocks glass over a large ice cube, and garnish with a Sakura Blossom flower.