Sakura
Jasmine-Infused Japanese Whisky, Vermouth, Sakura Syrup, Verjus
Bartender Danielle Rutherford of Crown Shy | New York
Adapted by StarChefs | January 2025 | Photo: Alexander Zeren
INGREDIENTS
Saline:
Yield: 500 milliliters
50 grams kosher salt
Sakura Syrup:
Yield: 1 liter
1 kilogram granulated sugar
120 grams sakura powder
Jasmine-Infused Whisky:
Yield: 1 liter
1 liter Japanese whisky
10 grams dried jasmine flowers
Pickled sakura leaf
To Assemble and Serve:
Yield: 1 cocktail
1 teaspoon jasmine liqueur
1 teaspoon white verjus
½ ounce sakura vermouth
Pickled sakura leaf
METHOD
For the Saline:
In a nonreactive container, combine salt and 500 milliliters water. Mix until salt is fully dissolved. Bottle and reserve.
For the Sakura Syrup:
In a mixing bowl, combine sugar and sakura powder. Set aside. In a pot over medium heat, bring 500 milliliters water to a simmer. Add sugar mixture and whisk until sugar is fully dissolved. Double strain, bottle, and reserve.
For the Jasmine-Infused Whisky:
Heat the water bath of an immersion circulator to 136°F. In a vacuum bag, combine all ingredients. Seal and cook sous vide 30 minutes. Pass mixture through a coffee filter. Bottle and reserve.
To Assemble and Serve:
In a mixing glass, add liqueur, verjus, vermouth, 1 teaspoon Sakura Syrup, 2 ounces Jasmine-Infused Whisky, and 2 dashes Saline. Stir to combine, then strain into a double old fashioned glass with 1 large ice cube. Garnish with sakura leaf.
