Kyoto Cherry Blossom
An elegant yuzu and jasmine tea- infused cocktail inspired by our Kyoto blend, and this beautiful Cherry Shrub Syrup by The Curious Cabinet.
Watch the live cocktail making session here. Thank you to Pia for creating such delicious shrub syrups (we also use her syrups for our Bali Bliss mocktail), and for this fun Happy Hour version of our Meet the Maker chat series.
1 heaped teaspoon The Tea Nomad Kyoto Tea
1/2 shot The Curious Cabinet Cherry Shrub Syrup
2 shots Dry London Gin (We used Tanquaray)
1/2 shot sweet white vermouth (We used Del Professor).
Combine Kyoto Tea and gin in a glass and steep for 2 hours.
Strain the infused gin into a cocktail mixing jug with lots of ice. Add Cherry Shrub Syrup and Vermouth. Stir to chill and dilute. Strain into a coupe glass. Garnish with orange peel. Spritz with rose water and dried roses (optional).