Sakura Milkis Gin Cocktail (gluten free)
In celebration of One Piece's 25th anniversary, here is my spin on the classic Gin and Tonic. Homemade Sakura Cherry Blossom Syrup paired with Japanese Gin, and Korean Lotte Milkis Soda makes for a fancy, but simple and delicious cocktail that will keep you wanting more!
Ingredients
Sakura Syrup (Makes about 177ml of syrup)
- 11 salt pickled Sakura Cherry Blossoms
- ¾ cup water
- ¾ cup granulated sugar
Sakura Milkis Cocktail
- 2 oz gin Roku Craft Gin is my favourite
- 4 oz Lotte Milkis Soda Milk and Yoghurt Flavour
- 1 oz Sakura syrup
- Ice cubes
Instructions
Sakura Cherry Blossom Syrup
- Gently rinse the salt from the Cherry Blossoms. Don’t let them sit in the water too long to avoid losing any of the flavour!
- Bring water to an almost bowl and pour over Sakura Cherry Blossoms.
- Let steep for about 24 hours. Strain the mixture.
- In a small pot over medium heat, add steeped sakura water and sugar.
- Mix until sugar is completely dissolved. (You can add a couple drops of food coloring to get a bright pink color, but I like the natural pale pink color from the sakura).
- Let cool and then serve or store in the fridge (keeps best for about a month).
Sakura Milkis Cocktail
- Add ice to a glass. Add the gin, simple syrup and top with milkis. Garnish with a leftover cherry blossom if desired!