Sakura Colada

Lauren Corriveau, Nitecap | New York

Inspired by a cherry blossom tree, Corriveau’s Sakura Colada marries the botanicals of gin and kirsch with coconut milk, vanilla syrup and a small measure of red bean paste. “The gin is…the blossom or petals, the coconut and vanilla are sort of like the sap of that flower and the red bean is the stalk,” explains Corriveau. “It’s bright and refreshing, just as much as it is decadent.”


Serving: 1

  • 1 1/2 ounces gin, preferably Tanqueray No. Ten
  • 1 ounce coconut milk
  • 1/2 ounce brandy, preferably Clear Creek Kirschwasser
  • 1/2 ounce vanilla lactard syrup
  • 1 dash absinthe
  • 1 barspoon red bean paste

Garnish: lime peel flower, mint sprig

  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a pilsner glass over crushed ice.
  3. Garnish with a lime peel flower and mint sprig.
Editor's Note

Vanilla Lactard Syrup:
1000 grams simple syrup
2 vanilla beans, split and scraped
0.1 grams salt
5 grams lactic acid
immersion circulator & tub

Fill tub with water, place immersion circulator inside and set to 135F. Meanwhile, carefully measure and combine ingredients. Transfer to Zip Lock bag and seal. When circulator has reached 135F, place sealed (air-tight) infusion inside the water. Carefully remove infusion after 120 minutes and transfer to an ice bath until it reaches room temperature. Strain through a super bag. Place inside storage vessels, label, and date. Store refrigerated.

Tagged: absinthe, brandy