Cocktail Time Receipes

Sakura Aviation

The Sakura Aviation is a delicate, spring-inspired twist on the classic gin-based Aviation cocktail.

Ingredients:

  • 60 ml (2 oz) Dry Gin (e.g., Roku or a clean London Dry)
  • 15 ml (0.5 oz) Freshly squeezed lemon juice
  • 7.5 ml (0.25 oz) Maraschino Liqueur (such as Luxardo)
  • 7.5 ml (0.25 oz) Sakura Liqueur (cherry blossom liqueur)
  • 3.5 ml (0.1 oz or a bar spoon) Crème de Violette
  • Garnish: Salt-preserved Sakura blossom or a Maraschino cherry

Method:

  1. Chill: Place a coupe glass in the freezer to chill.
  2. Combine: Add the gin, fresh lemon juice, maraschino liqueur, sakura liqueur, and crème de violette to a cocktail shaker.
  3. Shake: Fill the shaker with ice and shake vigorously for about 10-15 seconds until the tin is frosty.
  4. Strain: Double strain the mixture into your chilled coupe glass to ensure a smooth texture.
  5. Garnish: Top with an edible, salt-preserved cherry blossom (rinse lightly before use to remove excess salt) or a Maraschino cherry

Tokio Night

The Tokio Night is a sleek, Japanese-inspired twist on a midnight classic that perfectly balances rich whisky with a hint of coffee.

Ingredients:

  • 2 oz Japanese whisky (e.g., Suntory Toki)
  • 0.5 oz Coffee liqueur (e.g., Kahlúa or Tia Maria)
  • 2 dashes Orange bitters
  • Garnish: A fresh orange peel

Method:

  1. Prep: Fill a mixing glass or shaker with ice.
  2. Combine: Pour in the Japanese whisky, coffee liqueur, and orange bitters.
  3. Stir: Stir well for 10 to 15 seconds until the outside of the glass is frosty and chilled.
  4. Strain: Strain the mixture into a rocks glass over a single large ice cube.
  5. Garnish: Squeeze the orange peel over the top of the drink to express the citrus oils, then drop it into the glass

White Lady

Ingredients:

  • Gin: 60 ml (2 oz)
  • Triple Sec or Cointreau: 22.5 ml (¾ oz)
  • Fresh Lemon Juice: 22.5 ml (¾ oz)
  • Simple Syrup: 7.5 ml (¼ oz)
  • Egg White: ½ of an egg (approx. 15 ml or ½ oz)
  • Garnish: Lemon twist

Method:

  1. Prepare the glass: Place a martini or coupe glass in the freezer to chill.
  2. Dry shake: Add the gin, triple sec, lemon juice, simple syrup, and egg white into a cocktail shaker without ice. Vigorously shake for 10–15 seconds to emulsify the egg white.
  3. Wet shake: Add a handful of fresh ice to the shaker and shake again for 10–12 seconds until the outside of the tin is thoroughly chilled.
  4. Strain: Double strain the mixture into your chilled glass using both a hawthorne and a fine-mesh strainer to ensure a smooth texture.
  5. Garnish: Express the oils from your lemon twist over the top of the drink, wipe the rim with the peel, and drop it into the glas