Cocktail Recipe Quiz: Sakura Season and Manuka Highball

Sparkling Sakura

• Sparkling Sakura cocktail recipe: 30 ml Highland Park 12 yrs, 15 ml Pear syrup, 15 ml Citric Batch, and 50 ml Saicho Jasmine sparkling tea
• Garnish with ice cubes and serve in a Finesse Whisky glass (13.75 oz or 39cl)

Beetroot Sugar Rim

• Mix 200g beetroot sugar and 20g caster sugar for a sugar rim
• Use beetroot powder (available on Amazon) for the mix

Manuka Highball

• Manuka Highball cocktail recipe: 30 ml Macallan 12 yrs Double Cask, 15 ml Crème de Pèche, 10 ml Honey syrup, and 30 ml Citric Batch
• Top up with 75 ml Ginger Ale and add ice cubes
• Serve in a Lockhart Highball glass (13.5 oz)

Hanami

• Hanami cocktail recipe: 40 ml Brugal 1888 Rum, 10 ml Crème de Banane, 15 ml Citric Batch, and 15 ml Yuzu Puree
• Top up with Coconut Foam and garnish with a lime wedge and mint
• Serve in an ORO NERO glass (26cl)

Coconut Foam

• Mix 500ml Coco Re'al Coconut Cream, 280ml Oggs Aquafaba, and 100ml Water for Coconut Foam
• Garnish with ground nutmeg and lavender

Lavender Haze

• Lavender Haze cocktail recipe: 30 ml Haku Vodka, 10 ml Sakura Vermouth, 10 ml Lavender syrup, and 15 ml Citric Batch
• Add 30 ml Lychee juice and serve in a Speakeasy Martini glass (6.5 oz)

Blossom Bliss

• Blossom Bliss cocktail recipe: 25 ml Roku Gin, 20 ml Cranberry juice, 10 ml Crème de Cerise, and 15 ml Citric Batch
• Add 10 ml Passion Fruit syrup and top up with 50 ml Chilled Champagne
• Serve in an Atelier Prestige flute glass (7 oz)
• Garnish with edible butter and lavender sugar dust