SAKURA SENCHA G&T
Made with sencha sweet grass cabaret
A spring fling in a glass. Sencha brings the green, sakura brings the sweet, and together they’re trouble in the best way. Light, layered, and just the right excuse for another round.
IN THE MIX:
+ Sencha-Infused Gin: 50ml
+ Monin Sakura Syrup: 20ml
+ Tonic Water: about 80–100ml
+ Mint Leaves
+ Ice
MIX IT UP:
1. Infuse 10g of sencha into 200ml of gin until it hits that perfect shade of green.
2. Add ice to a glass and pour sakura syrup at the bottom.
3. Slowly layer the sencha gin over the syrup.
4. Top with tonic water.
5. Garnish with mint, give it a gentle stir, and sip while it’s still blooming.
CREATED BY YOURS TRULY
We love shining a light on the amazing bars and mixologists we team up with around the world—but every now and then, we like to get our hands dirty too. Mixing, shaking, and taste-testing our way through new ways to enjoy our favorite teas. Some experiments work, some don’t (we won’t name names), but the fun’s in the trying.
Tea’s meant to be played with, after all.
