TOOLS
Ingredients
- 1 1/2 ounces Nigori sake
- 1 ounce gin
- 3/4 ounce hibiscus syrup (recipe below)
- 1/2 ounce freshly squeezed lemon juice or Yuzu
- 1 whole egg white
- 2 dashes orange bitters
Ingredients (Hibiscus Simple Syrup)
- 1 cup sugar
- 1 cup water
- 1/2 cup dried hibiscus petals, any color
Direction (Hibiscus Simple Syrup)
- Combine water and sugar in a saucepan. Bring to a boil.
- Take off heat and add hibiscus petals, let steep for at least 15 minutes.
- Strain out petals using fine mesh strainer.
- Store in an airtight container in the fridge for up to 1 week.
Direction (SAKURA)
- Combine all ingredients in the cocktail shaker.
- Dry shake vigorously for 10-15 seconds without ice.
- Add ice and shake again for an additional 10-15 seconds.
- Double-strain (using both the Hawthorne and fine-mesh strainer) the shaker contents over the chilled cocktail glass. Garnish with edible flowers on top.
Garnish
- Edible flowers
