Shaken · Rocks
GarnishLime zest
Shaken · Rocks
Leo Robitschek, The NoMad Bar, New York
Sakura Maru cocktail recipe
What goes in it
- 0.75 oz
- 0.75 oz
- 0.5 ozAmburana cachaça
Bottle · Amburana Cachaça
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozAgave syrup (1:1)
House prep · Recipe below ↓
- 1 ozGreen tea yogurt
Mixer · Recipe below ↓
Method · Shaken
- 1Shake everything hard with ice.
- 2Strain over large ice in a rocks glass and finish with grated lime zest.
- Glass
- Rocks
- Ice
- Large cube
- Garnish
- Lime zest
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Agave Syrup (1:1)
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partagave nectar
- 1 parthot water
Method
- 1Stir until combined.
Mixer
Green Tea Yogurt
- Yield
- About 5 cups
- Keeps
- 5 days
- Storage
- Refrigerated
Ingredients
- 0.5 ozjasmine pearl tea
- 2 cupsboiling water
- 2.25 cupsgranulated sugar
- 2 cupssheep's milk yogurt
Method
- 1Steep the tea in the boiling water for five minutes and strain. Dissolve the sugar in the warm tea, then whisk in the yogurt until smooth.
About the Sakura Maru
Sakura Maru is a sour made with pisco, genever and amburana cachaça, created by Leo Robitschek at The NoMad Bar.
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