Flor De Sakura Recipe
Whiskey Monkey Shoulder, Hojas de lima kaffir, Miel, Zumo de lima
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.
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 & Prep
Method
Maceration & Mixing
- 1
Bruise kaffir leaves
Place 3 torn kaffir lime leaves in the bottom of a mixing glass or shaker. Using a muddler or the back of a bar spoon, gently press and twist the leaves 6–8 times to release the aromatic oils. Do not over-muddle to avoid bitterness.
- 2
Combine liquids
Add 2 oz Monkey Shoulder whisky, 0.75 oz fresh lime juice, 0.5 oz honey syrup, and (if using) 2 dashes of bitters to the mixing glass with the bruised leaves.
- 3
Chill & dilute
Add a handful of ice (large cubes preferred) to the mixing glass. Stir gently for 20–30 seconds with a bar spoon to chill and achieve proper dilution (about 12–15% dilution). If you prefer a slightly more aromatic cocktail, roll the mixture between two tins for 10–12 seconds instead of stirring.
Strain & Serve
- 4
Double strain
Place a large clear rocks glass in the freezer for a minute or fill with a large ice cube. Double strain the chilled mixture over fresh large ice into the prepared glass using a Hawthorne and fine-mesh strainer to remove leaf fragments.
- 5
Aromatics & garnish
Express the oils of an extra kaffir lime leaf or a strip of lime zest over the cocktail by holding it over the drink and pinching to release the oils, then drop it in. Float a thin lime wheel on the ice. If available and desired, place a single edible sakura or small flower on the lime wheel for visual effect.
- 6
Final note
Serve immediately. The kaffir lime leaves provide a bright, floral-citrus aroma that complements the honey-sweetened whisky and lime acidity. Adjust honey syrup or lime to taste for balance.