Cherry Blossom Cocktail with Sake and Prosecco
A delicate cherry blossom cocktail made with sake, homemade sakura syrup, and Prosecco.
Servings 2 servings
Equipment
- Cocktail shaker
- Shot glass
- Saucepan
Ingredients
- Simple Syrup
- 1 tbsp Sugar
- 2 tbsp Citrus juice Sumo or orange
- 3/4 cup Cherry blossom petals not sprayed and washed
- Cocktail
- 1 tbsp Honey
- 1 tsp Bitters
- 1 cup Sake
- 1 cup Prosecco chilled
- Garnish
- Ice cubes see notes
- 2 Cherry blossom twigs with flowers 1 per glass
Instructions
- In a small saucepan simmer the sugar, citrus juice and cherry blossom petals for 5 minutes. Remove from the stove and macerate the petals in the syrup, and allow to sit 5 minutes. Strain
- In a small container with a lid, pour the honey, bitters, strained cherry blossom syrup in, lid on and give a good shake to dissolve the honey. Set aside in the refrigerator for 5 minutes while preparing the glasses and garnish for the cocktail.
- In a tall champagne flute place small blossom ice cubes. In a cocktail shaker, place 1 shot of Sake, 2 tablespoons of cherry blossom syrup, lid on and give a shake. Pour over the blossom ice cubes, halfway up the glass. Fill the glass with Prosecco, and top with flowers on twigs as swizzle sticks.
Video
Notes
- In an ice tray with very small sections, fill with water and place cherry blossom flowers to freeze inside, preferably done a day in advance.