Brief Moment of Beauty


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Add ingredients to shaker, dry shake then shake hard with ice and strain.
Sakura Syrup is 2 tablespoons of dried Japanese Cherry Blossoms infused into 700ml of Boiling Water (87c), brew for 5 minutes. Add 1 cup of White Cane Sugar and stir to dissolve. Allow to cool before use.

Glass Type:   Coupette / Margarita
Garnish:   Edible Flowers or Blossoms

Created By:   Rob Wood
Submitted By   Rob Wood


45 ml Tanqueray - No Ten
25 ml Lillet - Rose
15 ml Fresh Lemon Juice
5 ml Yuzu Juice
25 ml Homemade Sakura Syrup
25 ml Free Range Egg White

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