Sakura's Kiss Recipe

Prepare glass

Chill a coupe or martini glass by filling it with ice water while you prepare the cocktail. If using a pickled sakura blossom for garnish, have it rinsed lightly and pat dry on a paper towel.

Dry shake (if using egg white)

In a cocktail shaker, add 2 oz gin, 0.75 oz ume liqueur (or plum wine), 0.5 oz elderflower liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, 2 drops rose water, and 0.5 egg white. Seal the shaker and shake vigorously without ice for 15–20 seconds to emulsify and build a silky foam.

Wet shake

Open the shaker, add a generous handful of ice (about 1 cup) and a few large cubes to chill. Seal and shake hard for another 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Strain

Discard ice water from your chilled glass. Double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine mesh strainer to catch ice shards and any egg white solids. If not using egg white, simply add ice to the shaker, shake, and single-strain into the glass.

Finish (optional soda)

If you prefer a slightly lighter, fizzy drink, top the cocktail with about 1 oz club soda poured gently down the side of the glass. This step is optional — omit for a stronger, still cocktail.

Garnish and serve

Add the pickled sakura blossom or edible cherry blossom on the surface of the foam or place a thin lemon twist on the rim. Serve immediately. Sip to enjoy the floral, plum-forward, slightly tart profile.

Notes on substitutions

If you don't have ume liqueur, use 0.75 oz of high-quality sweet plum wine and reduce simple syrup by 0.25 oz if the plum wine is very sweet. For a vegan alternative to egg white, use 0.5 oz aquafaba and perform the same dry & wet shake steps. Adjust rose water carefully—it is potent; 1–3 drops is sufficient.