Blossom Shanghai Recipe
Rose petal-infused sake, pomplemousse liqueur, rose water, apple juice, yuzu
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Prepare ingredients
If you don't have rose petal-infused sake, make a quick infusion: place 1 cup sake and 1 tablespoon dried edible rose petals in a sealed jar for 1–2 hours at room temperature, then strain. Measure out 2 oz of the infused sake for the cocktail. Chill all liquid ingredients beforehand if possible.
- 2
Combine liquids
In a cocktail shaker, add 2 oz rose petal-infused sake, 1 oz pomplemousse liqueur, 1 oz apple juice, 0.5 oz yuzu juice, 0.25 tsp rose water, and 0.25 oz simple syrup (use only if you prefer slightly sweeter balance).
- 3
Add ice and shake
Fill the shaker with ice (about 1 cup) until nearly full. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is cold to the touch and the mixture is well-aerated.
- 4
Strain
Double-strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass to remove tiny ice shards and any pulp from the yuzu/apple juice.
Garnish & Finish
- 5
Express oils and garnish
Take a thin grapefruit twist and hold it over the drink, flesh side down about 3 inches above the surface; give it a quick twist to express oils over the cocktail, then rub the rim with the twist and drop it into the glass. Float one fresh edible rose petal on the surface. If using, lightly grate 1/4 tsp yuzu zest over the top for aroma.
- 6
Serve immediately. Provide a small spoon or stirrer if the guest prefers to incorporate the garnish flavors further.