Celebrate Cherry Blossom Season With This Spring Sip

After a lengthy winter, we can feel spring on the way! As the days get longer and the sun gets warmer (kind of!), we are so excited for the most beautiful time of the year in Vancouver: cherry blossom season! To celebrate, Anh and Chi bar manager Chelsea McNabb has created an exclusive cocktail to accompany the season in bloom. Order a “hoa anh đào” in restaurant from March 21 to April 30, or try making it at home using the recipe below! —Vita Daily

Anh and Chi x Cherry Blossom

• 1.5 Suntory Whisky
• 0.5 Green Tea Umeshu
• 1 oz Sakura Tea & Raspberry syrup
• 0.75 oz Lemon juice
• 1 egg white (can be made vegan with Ms. Better’s Bitters vegan foamer)
• 2 dashes angostura bitters

Add all ingredients to shaker. Hard dry shake. Add ice to shaker. Hard shake. Double strain into your prettiest coupe glass. Garnish with a cherry blossom clipped to glass.

Sakura tea & raspberry syrup recipe:

• 2 Sakura black tea bags 
• 170 grams raspberries
• 400 grams Demerara sugar
• 700 mL hot water

Steep Sakura black tea bags in 500mL of hot water for 10 minutes. Remove tea bags. Add tea and sugar into pot on medium heat. Stir until combined. Add raspberries to pot. Bring to boil. Decrease heat and simmer on low for 15 minutes. Turn off heat. Add 200mL of hot water. Stir until combined. Strain syrup.