Gyoiko

1 ½ oz. Rye
1 ½ oz. Cherry syrup with Cherry Herring*
½ oz. Benedictine
½ oz. Lime juice

Add all ingredients to a cocktail shaker with ice. Shake until chilled and strain into a rock glass with big ice cube. Garnish with an edible cherry blossoms flower. 

*For Cherry syrup:
3 lbs. Dark frozen cherries
3 lbs. Sugar
5 ⅓ cups Water
5 Cinnamon sticks

Combine ingredients in a saucepan and bring it to a boil until sugar dissolves. Blend everything then fine strain it. Add 9 oz. of Cherry Herring .

The mixologists at Rosewood Washington, D.C.’s The Rye Bar created this recipe for the Cherry Blossom Festival.

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