Sakura Vesper
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Sakura Vesper
Serve in a Coupe glass
| 1 1⁄2 oz | Ketel One Vodka |
| 3⁄4 oz | Hayman's London Dry Gin |
| 1⁄2 oz | Mancino Vermouth di Torino Sakura |
| 2 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist expressed and discarded. Adorn with skewered Luxardo Maraschino Cherry and cherry blossom if in season..
- THROW all ingredients with ice.
- STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Cherry blossom-infused vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A delicious, delicately floral Vesper.
History:
Adapted from a recipe created by Ramón Clark, bar manager at Deep Dive in Seattle, USA. Originally made with Haku Vodka, Roku Gin and Mancino Sakura vermouth.
Nutrition:
One serving of Sakura Vesper contains 172 calories
Alcohol content:
- 1.9 standard drinks
- 31.57% alc./vol. (31.57° proof)
- 26.1 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Floral (e.g. Elderflower spritz) cocktails
- More Martini-style cocktails
- More Spirit-forward cocktails
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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