Ingredients
0.75 oz cherry blossom (sakura) syrup
0.5 oz fresh lemon juice
4 oz sparkling rose water or premium sparkling water
2 preserved sakura blossoms (salt-preserved, rinsed)
Fresh cherry blossom sprig (when in season) or edible flower
Method
01
Rinse the salt-preserved sakura blossoms in cold water for 10 minutes to remove excess salt. Pat dry
02
Add cherry blossom syrup and lemon juice to a champagne flute.
03
Drop 2 sakura blossoms into the glass.
04
Slowly top with sparkling water, allowing the blossoms to dance and float up.
05
Garnish with a cherry blossom sprig resting on the rim.
06
Serve immediately while the effervescence makes the petals swirl.
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