Sam Anderson’s Botanical Cocktail Recipe Takes “Ikebana” to a New Level
Mixologist Sam Anderson was a recent guest at GC’s Botany Salon, preparing for us some beautiful bespoke cocktails that harkened back to the many ways in which food and florals influence cocktail culture. The response to Anderson’s floral cocktails was so pronounced that we decided to share the recipe here– beginning with the drink that he calls “Ikebana”, a citrus-y, gin-based cocktail with a beautiful floral garnish. Like the practice Ikebana itself, Anderson’s cocktails are a work of art unto themselves. Mix, sip, and enjoy!
Sam Anderson’s “Ikebana” Cocktail10 min
- 2 oz Ford’s gin
- 3/4 oz honey syrup
- 3/4 oz freshly-squeezed Lemon Juice
- 1/4 Tbsp Yuzu Kosho (a fermented yuzu-chili condiment available at most Asian Markets)
Shake all ingredients.
Garnish with shiso, edible pansies, and fennel pollen. Enjoy!
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