Sakura Serenity

Name: Sakura Serenity
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 60 ml gin; 30 ml homemade cherry blossom syrup; 20 ml cherry shrub; 10 ml lemon juice; 2 drops rose water; to top up soda water; null ice cubes; null edible cherry blossoms or a cherry blossom petal if in season; null lemon twist; 200 ml water; 200 g granulated sugar; null handful of cherry blossoms or preserved ensuring they are edible and pesticidefree; 1 tsp lemon juice; 200 g cherries pitted and halved; 200 ml apple cider vinegar; 100 g granulated sugar

Delicate and floral cocktail with homemade cherry blossom syrup

AI Cocktail Info

Serving : 1 cocktail

ABV

approximately 15%*

Calories

approximately 200*

Net Carbs

approximately 28g*

Ingredients:

gin

homemade cherry blossom syrup

edible cherry blossoms or a cherry blossom petal if in season

lemon twist

water

granulated sugar

handful of cherry blossoms or preserved ensuring they are edible and pesticidefree

lemon juice

cherries pitted and halved

apple cider vinegar

granulated sugar

AI Request:An original cocktail with inspired by cherry blossom Garden. home made preparation, syrup , cordial , shrubs, in the cocktail explain the process and give me the measurements in ML not in OZ

*Estimated by AI - may vary

Instructions

The Sakura Serenity is a delicate and floral cocktail that captures the essence of a cherry blossom garden in spring. Its key element is a homemade cherry blossom syrup that contributes a subtle, fragrant sweetness, paired with a bright cherry shrub for acidity, and a smooth gin base to round out the drink. The cocktail is finished with a touch of citrus and a whisper of rose water to enhance its floral notes. Glass: - Chilled coupette or martini glass Ingredients: - 60 ml Gin (preferably a floral variety) - 30 ml Homemade Cherry Blossom Syrup - 20 ml Cherry Shrub - 10 ml Fresh Lemon Juice - 2 drops Rose Water - Soda water (to top up) - Ice cubes Garnish: - Edible cherry blossoms or a cherry blossom petal (if in season) - Lemon twist Homemade Cherry Blossom Syrup: - 200 ml Water - 200 g Granulated Sugar - Handful of Cherry Blossoms (fresh or preserved, ensuring they are edible and pesticide-free) - 1 tsp Lemon Juice Cherry Shrub: - 200 g Fresh Cherries (pitted and halved) - 200 ml Apple Cider Vinegar - 100 g Granulated Sugar Instructions: Cherry Blossom Syrup: 1. Start by gently washing the cherry blossoms to remove any impurities. 2. In a saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar has dissolved. 3. Once the sugar has dissolved, remove from heat. Add in the clean cherry blossoms and lemon juice, then cover and allow to infuse for at least 2 hours, or overnight for a stronger flavor. 4. Strain the syrup through a fine-mesh sieve, removing the blossoms. Bottle the syrup and store it in the refrigerator for up to 2 weeks. Cherry Shrub: 1. Combine pitted cherries and sugar in a bowl. Mash them slightly to release their juices and let them sit for about an hour. 2. After an hour, mix in the apple cider vinegar and transfer the mixture to a jar. 3. Store the jar in the refrigerator for 3 to 5 days, shaking daily. 4. After the infusion period, strain the mixture through a fine-mesh sieve, pressing to extract all the juices. 5. Bottle the strained cherry shrub and store it in the refrigerator for up to 4 weeks. Cocktail Assembly: 1. In a cocktail shaker, combine gin, cherry blossom syrup, cherry shrub, lemon juice, and rose water with ice. 2. Shake vigorously until well chilled. 3. Double strain into the chilled coupette or martini glass. 4. Top up with a splash of soda water for a gentle effervescence. 5. Garnish with an edible cherry blossom or a

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