Recipe: Sakura Iced Tea

Here’s a summery sakura cocktail for sipping on the deck, created by Veneto bartender Mike Norbury. For a refreshing zero-proof cocktail, Norbury recommends using Sheringham’s new Lumette! alt-gin in place of the Kazuki Gin.

60 mL Sheringham Kazuki Gin

15 mL fresh lemon juice

15 mL Orgeat syrup (almond milk, sugar, orange blossom)

2 drops Ms Better Bitters Mt Fuji Bitters (Peach, Yuzu)

Chilled Silk Road Sour Cherry or Quench Tea 

Lemon wheel to garnish

Combine gin, lemon juice, Orgeat syrup and bitters in a tall glass. Add ice, top with chilled tea and garnish with lemon. 

Makes 1 serving.