Sakura Tombo

Name: Sakura Tombo
Total time: 2 min
Yield: 1
Cuisine: cocktail
Ingredients: 45 ml Japanese Gin; 15 ml Umeshu (Japanese plum wine); 15 ml Chicha Morada (a Peruvian drink made from purple corn); 10 ml Yuzu juice; 10 ml Pisco (Peruvian brandy); 5 ml Agave syrup; 2 drops Orange blossom water; Edible cherry blossom petals (for garnish); Peruvian purple corn powder (for rimming the glass)

Exotic blend of Japanese and Peruvian flavors

AI Cocktail Info

Serving : 1 cocktail

ABV

18%*

Calories

168*

Net Carbs

14g*

Ingredients:

Japanese Gin

Umeshu (Japanese plum wine)

Chicha Morada (a Peruvian drink made from purple corn)

Yuzu juice

Pisco (Peruvian brandy)

Agave syrup

Orange blossom water

Edible cherry blossom petals (for garnish)

Peruvian purple corn powder (for rimming the glass)

AI Request:Create a special cocktail of the month for Bangkok December which has japanese and peruvian influences

*Estimated by AI - may vary

Instructions

Description: The Sakura Tombo, meaning "Cherry Blossom Dragonfly," is an exotic blend that harmonizes the elegance of Japanese flavors with the vibrant zest of Peruvian ingredients. This cocktail offers a refreshing and invigorating experience, perfect for Bangkok's festive December nights. Ingredients: - 45 ml Japanese Gin - 15 ml Umeshu (Japanese plum wine) - 15 ml Chicha Morada (a Peruvian drink made from purple corn) - 10 ml Yuzu juice - 10 ml Pisco (Peruvian brandy) - 5 ml Agave syrup - 2 drops of orange blossom water - Edible cherry blossom petals (for garnish) - Peruvian purple corn powder (for rimming the glass) Instructions: 1. Rim the top of a chilled coupe glass with lime juice and dip it into the purple corn powder. 2. In a shaker, combine the Japanese gin, umeshu, chicha morada, yuzu juice, pisco, and agave syrup. 3. Fill the shaker with ice and shake vigorously for about 15 seconds. 4. Strain the mixture into the prepared coupe glass. 5. Add two drops of orange blossom water on top. 6. Garnish with edible cherry blossom petals. Glass: Coupe Glass This cocktail is a celebration of transcontinental fusion, striking a balance between the subtle sweetness of umeshu, and the fruity complexity of chicha morada, complemented by the tangy zest of yuzu and the aromatic flair of orange blossom.

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