Updated: Jun 26, 2020
This recipe comes from Bar Goto NYC. While we've missed cherry blossom season by at least a month or so this combination of ingredients was too perfect for the post on Junzo Sakakura to pass up. A classic modernist cocktail gets a uniquely Japanese twist in the way that Sakakura’s architecture combined classic modernist elements such pilotti and open floorplans with traditional Japanese craftmanship to create a new Japanese form of modernism.
Salted cherry blossoms are a traditional delicacy in Japan used for creating dishes for special occasions such as weddings. Salting the cherry blossom is an ancient method of preserving the blossom’s delicate color and scent. The salt on the flower is the perfect replacement for a brined olive. Not surprisingly the blossoms are fairly fragile, I recommned using a tweezer to extricate them from the jar. Because of this, I don't recommend making this drink for large groups...
*If you want your blossom to look picture perfect, with petals unfurled, you might want to re-hydrate it in some sake/gin first but you will lose some of the delicious salty flavor.
Recipe 2.5 oz. gin, I'd recommend Roku gin or Ki No Bi Kyoto Dry Gin
1.0 oz sake
1/4 tspn. maraschino liquor- be judicious with this, it can easily overpower the other flavors While a (martini) coupe is chilling, gently mix the ingredients over ice in a mixing glass. Strain ice cold libation into coupe and garnish with sakura blossom As always atTMGtC this is a booze forward drink. The modernists liked their martinis STRONG. If you need to siss it up, ad more sake and less gin