Drink of the Week: Minami’s Saku

    1 of 1 2 of 1

      Cherry blossoms not only signal spring but also represent renewal in Japanese culture. To pay homage to the historical significance of sakura, Minami bartender Barnaby Malong created the Saku, a cocktail that incorporates Tantakatan shochu and a sakura-salt rim. “My aim was to create a beverage that embodies the spirit of freshness,” he says.

      Minami’s Saku 

      ¾ oz Tantakatan shochu
      ½ oz Bénédictine D.O.M. B&B
      ¾ oz fresh lemon juice
      ½ oz elderflower syrup
      2 oz Cave de Lugny Crémant de Bourgogne (or sparkling rosé)

      To make the sakura-salt rim, combine equal portions of ground, dried sakura blossoms and pink Himalayan salt. Rim a small wineglass with it.

      In a Boston shaker, mix and shake the Tantakatan, Bénédictine, lemon juice, and elderflower syrup on ice.

      Double-strain into a wineglass filled with ice. Top with Cave de Lugny (or sparkling rosé).

      Garnish with lemon zest and viola flowers on the rim.