Sakura Special Recipe
our 'special' mai tai (vodka), Banzai melon liqueur, coconut and pineapple juices
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Sakura Special
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cocktail
Garnish
Method
Cocktail
Build and Shake
Add the vodka, Banzai melon liqueur, coconut cream, pineapple juice, fresh lime juice, and orgeat syrup into a cocktail shaker. Fill the shaker with the ice cubes (about 6 standard cubes). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker is cold and diluted slightly.
Prepare Glass
Fill a double old-fashioned glass or tiki-style glass with crushed ice (about 1 cup).
Strain and Layer
Double-strain the shaken mixture over the crushed ice in the prepared glass, pouring gently to keep the texture creamy and well chilled.
Add Grenadine
Slowly pour the grenadine down the inside edge or over the back of a spoon so it sinks toward the bottom and creates a sunrise gradient (garnet to pale green/cream).
Final Touches
If desired, lightly stir once with a short bar spoon to create a gentle swirl without fully mixing the grenadine layer. Finish by tucking the pineapple wedge onto the rim, adding the maraschino cherry, and placing the mint sprig on top for aroma.
Serve
Serve immediately with a short straw. Encourage the drinker to sip near the surface first to enjoy the coconut-pineapple-melon aroma, then stir gently if they want an evenly mixed flavor.