HANAMI COCKTAIL
I learned this cocktail during my spotlight at MOTT32, watching it come together a little bit of poetry in a glass. Hanami - named for the Japanese tradition of celebrating cherry blossoms -carries the same beauty: delicate, fragrant, fleeting in the most graceful way. The first sip is soft and floral, lifted by shiso and yuzu, then warmed gently by bourbon and gin. A drink that feels like spring held between your fingertips, and invites you to slow down and savor the moment.
HANAMI COCKTAIL
Servings: 1
INGREDIENTS
- 30ml (1 oz) bourbon
- 15ml (½ oz) The Botanist gin
- 15ml (½ oz) umeshu (Japanese plum wine)
- 15ml (½ oz) fresh yuzu juice (sub lemon if needed)
- 3 or 4 fresh shiso leaves
- 60ml (2 oz) ginger beer
- Ice
For garnish - Fresh shiso leaf
- Edible flowers (optional)
INSTRUCTIONS
Gently muddle shiso leaves in a cocktail shaker to release their oils add bourbon gin umeshu yuzu juice and ice shake until chilled strain into a highball over fresh ice top with ginger beer stir softly garnish with shiso and edible flowers serve immediately.