Pink Sakura
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Pink Sakura
Photographed in an UB Coley Coupe 1920 6oz
| 2 oz | Akashi-Tai Daiginjo Genshu sake |
| 1 oz | Ketel One Vodka |
| 1⁄6 oz | Cherry blossom/sakura syrup |
| 1⁄6 oz | Luxardo Maraschino liqueur |
| 1⁄6 oz | Strucchi Dry Vermouth |
| 2 dash | Peychaud's or other Creole-style bitters |
| 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 skewered maraschino cherry with cherry blossom when in season.
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
Allergens:
Recipe contains the following allergens:
- Dry vermouth - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A vodka-laced alternative to my more vermouth-forward, gin-influenced Cherry Blossom Sake Martini. This more subtly flavoured version allows the sake to shine.
History:
Created by yours truly in April 2024 at the Clocktower in Rye, England.
Nutrition:
One serving of Pink Sakura contains 164 calories
Alcohol content:
- 1.4 standard drinks
- 18.57% alc./vol. (18.57° proof)
- 19.6 grams of pure alcohol
- More Aperitivo/aperitif cocktails
- More Floral (e.g. Elderflower spritz) cocktails
- More Martini-style 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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