In a welcome sign that warm weather has finally arrived, D.C.’s National Cherry Blossom Festival kicks off today. If you can’t make it down to the capital to see the blooms, at least get the feel of the fest with these inspired menu items.
The Cherry Blossom
This cocktail at Brushstroke (30 Hudson St., 212-791-3771) features house-made cherry blossom syrup, Kissui vodka, bitters and fresh lemon juice ($15).
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Sakura Breeze by Haru Sushi
2 shiso leaves
1 ¾ oz. Grey Goose Cherry Noir
¾ oz. St-Germain elderflower liqueur
¾ oz. Ponthier lemon juice
¾ oz. simple syrup
1 oz. POM pomegranate juice
Muddle one shiso leaf in a mixing glass, add remaining ingredients and ice, and shake vigorously for 8-10 seconds. Fill pilsner glass with ice, strain cocktail into ice-filled glass, top off with club soda. Garnish with one shiso leaf.
2 oz. Pink Pigeon Rum
½ oz. Luxardo Cherry Liqueur
2 dashes black walnut bitters
½ oz. Luxardo Fernet
1 lemon spiral
In a mixing glass, add the first three ingredients over ice. Stir to chill. In a separate coupe glass, add Luxardo Fernet and swirl glass until it is fully coated. Strain cocktail from mixing glass into the Fernet-rinsed coupe. Garnish with a Luxardo cherry.
Eat your cherry blossoms
The Duo Tako at 15 East (15 E. 15th St., 212-647-0015) is slow-poached male and female octopi that have been dusted with salt — the female with special cherryblossom salt ($22).