The classic martini, born in the late 19th century, is known for its crisp mix of gin and dry vermouth, finished with an olive or lemon twist. The Sakura Martini, by contrast, is a modern creation that swaps vermouth for sake and the olive for a salted cherry blossom.

First introduced by Kenta Goto, a Tokyo-born bartender who brought the craft of Japanese hospitality to New York’s cocktail scene, the Sakura Martini reflects Japan’s springtime hanami tradition, when cherry blossoms bloom. The recipe is designed for one, but it can easily be scaled up to make a pitcher if you’re entertaining.

Ingredients 

• 50ml gin (London dry gin works best)
• 20ml dry sake
• 10ml maraschino liqueur
• 1 salted sakura blossom (available in Japanese speciality stores, rinsed lightly to remove excess salt)
• Ice

Method

1. Place the sakura blossom in a chilled coupe glass.
2. Fill a mixing glass with ice, add gin, sake, and maraschino.
3. Stir until well chilled.
4. Strain into the coupe over the blossom.
5. Garnish with a lemon twist.