“This cocktail shares my appreciation and respect for Japanese culture and how the Japanese community blends nature and artistry together,” says Manny Hernandez, cantinero at Stokes Adobe, “creating experiences that reflect a fusion of simplicity, elegance and beauty.” Drinking the Hana, which means “flower” in Japanese, is meant to evoke nature, slowing down and savoring. It’s floral, citrusy and creamy all at once.
Ingredients
Serving: 1
- 2 1/4 ounces gin, preferably Roku
- 3/4 ounce Niwa homemade elixir (see Editor’s Note)
- 3 dashes orange bitters
Garnish: lemon peel (expressed and discarded), edible flower
Directions
- Add all the ingredients to a mixing glass with ice and stir to combine.
- Strain into a rocks glass over a large ice cube.
- Express lemon oil over the drink, then discard.
- Garnish with an edible flower.
Editor's Note
Niwa Homemade Elixir
2 ounces Chareau aloe liqueur
1 ounce cherry blossom tea syrup (see below)
3/4 ounce yuzu juice
3/4 ounce sake
2 ounces coconut milk
In a mixing glass, combine the Chareau, blossom syrup, yuzu juice and sake, then mix.
Pour the coconut milk into another mixing glass.
Slowly pour the cocktail mix over the milk.
Pass through a cheesecloth or coffee filter to strain.
Cherry Blossom Tea Syrup
350 grams white sugar
350 milliliters (about 12 ounces) hot water
3 bags cherry blossom tea, preferably Harney & Sons
Stir the sugar into the hot water until it dissolves.
Add tea bags and let sit for 4 hours.
Strain the mixture using a fine strainer.
Bottle and store in the refrigerator for up to a month.