This weekend, when the clocks push ahead an hour, you’re going to start to feel it: the end of this long, cold, scrappy winter season. Spring is, officially, less than two weeks away. And right around the corner? Cherry blossoms! Hope’s right around the corner. Believe it.
So when we saw this recipe, created by renowned cocktail pro Lynette Marrero, we knew how we wanted to kick off this weekend and shake off the angles and elbows of this past week, inspired by better things to come in our heart and in our glass.
The recipe at hand is based around shochu, a not commonly used around these parts, but certainly delicious Japanese spirit made from barley and, in this case, koji (think of it like a sourdough starter, but for booze). The version used here is one of the most popular coming out of Japan, Iichiko Saiten, currently on shelves at Bridgehampton Wine Cellar (2102 Montauk Highway, 631-537-1230). Combined with fresh lime juice, rose syrup and a pop of sparkling wine, it’s the liquid harbinger of spring in a glass.
So while you might still be feeling the chill of a particularly rough January and February, mix one of these up and dream of better days to come. Remember, friends: No matter what’s going on, you can’t stop the seasons — but you can change the script. Cheers!
Sakura Bubbles
Ingredients
- 2 oz Iichiko Saiten shochu
- 1 oz lime juice
- 3/4 oz cherry blossom syrup (or rose syrup — Marrero recommends Monin)
- 1 oz sparkling wine
- thyme sprig or edible flower, for garnish
Directions
- Add the shochu, lime juice and rose syrup into a cocktail shaker filled with ice, shake, and strain into a coupe glass. Garnish with thyme or edible flower.
- Shake well, for about 10 to 15 seconds.
- Strain into a coupe or cocktail glass. Top with sparkling wine.
- Garnish with a sprig of thyme or edible flower. Cheers!
