Sakura Sour Recipe
cherry infused suntory toki, cherry brandy, baijiu, cherry, rose, lemon, sakura bitters
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Ingredients
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BOOZE & INFUSIONS
GARNISH & FINISH
Method
BOOZE & INFUSIONS
Optional cherry infusion (do this ahead if you want stronger cherry flavor)
If you want to deepen the cherry aroma in the Toki, add 1/4 cup pitted fresh cherries to 1 cup Suntory Toki in a jar. Seal and steep in a cool dark place for 24–48 hours, tasting occasionally. When desired intensity is reached, strain through a fine mesh and use infused whisky in the recipe. Use 2 oz (approx. 4 tbs) per cocktail.
In a cocktail shaker, add the cherry (if using fresh for muddle) and gently muddle once or twice to release a little juice — do not pulverize. Add 4 tbs (2 oz) cherry-infused Suntory Toki (or regular Toki if not infusing), 1 tbs cherry brandy, and 0.5 tbs baijiu.
Add 0.75 oz fresh lemon juice and 0.75 oz simple syrup to the shaker. Add 3 dashes sakura bitters. These elements balance acid, sweetness, and floral/bitter aromatics.
Fill the shaker with ice (about 4 large cubes), cap, and shake vigorously for 12–18 seconds until the shaker is cold and properly diluted.
GARNISH & FINISH
Express the lemon twist over the surface of the cocktail to release oils, then discard or drop it in for aroma.
Float a single pickled sakura blossom or a fresh edible rose petal on the surface for a visual sakura accent. If you used a fresh cherry in the drink, spear a pitted cherry and rest it on the rim or float it on top.
Serve immediately. Optionally, add a final tiny dash (1) of sakura bitters on top for an aromatic flourish.