Hibiscus Cocktail: Sakura

A floral syrup richens the dry, herbaceous character of gin in this hibiscus cocktail from Hotel Kabuki.

2 oz. dry gin (Hotel Kabuki uses St. George Terrior)
1 oz. hibiscus tea syrup
½ oz. fresh lemon juice
1 fresh egg white (pasteurized, if you like)
3 dashes Peychaud’s bitters
Tools: shaker, strainer
Glass: coupe
Garnish: cherry blossom petals (optional)

Shake all the ingredients with ice then strain into a tin. Shake one more time without ice, then double strain into a chilled coupe. Garnish.

Stephanie Wheeler, Hotel Kabuki, San Francisco


Did you enjoy this recipe? Sign up for our newsletter and get our favorite drink recipes of the moment in your inbox every month.