Tealeaves Folio



Four Seasons Hotel’s Cherry Blossom Cocktail


Cherry blossoms are in full bloom. Love is in the air. What better way to celebrate the beauty of spring than with a fabulous, fairytale cocktail? Luckily, such an enchanting treat was crafted by Four Seasons Hotel Vancouver’s former mixologist, Justin Taylor*, in collaboration with Grey Goose Cherry Noir vodka and yours truly, in support of the Vancouver Cherry Blossom Foundation. If you’re able to head down to YEW seafood + bar to have one of these guilt-tea pleasures, feel good knowing that $1 of proceeds from each drink sold will be dedicated to protecting, promoting and celebrating the community-inspiring cherry blossoms. The captivating beauty of the cherry blossoms has helped to bring people together for decades. Help communities flourish by supporting this friendly cause, and enjoy a tasty cocktail along the way.

To our out-of-town friends or those who aren’t able to make it to Four Seasons Hotel Vancouver before April’s end, fret not! We’re sharing how you can make this tantalizing cocktail here, so that those wanting a little cherry blossom love in their life can still join in the merriment, no matter where you may find yourself. May your life and community blossom!

· ingredients ·

1.5 oz (45 ml)

Grey Goose Cherry Noir

0.5 oz (15 ml)

Cherry Heering Liqueur

0.5 oz (15 ml)

Amarena cherry syrup (can be substituted by a simple syrup or grenadine)

0.5 oz (15 ml)

Lime juice

1.0 oz (30 ml)

1.0 oz (30 ml)

3 dashes

Peychaud’s Aromatic Cocktail Bitters

· steps ·

To make the iced tea, steep each tea individually as per individual instructions on the tin. Let cool.

Once the teas are cool, mix them in a 1:1 ratio – you only need 2 oz for one serving, meaning 1 oz of each steeped tea per cocktail.

Build this cocktail over ice and stir when all the ingredients have been added.

Strain and pour into a highball glass. Garnish with three Amarena cherries and an enchanting sprig of cherry blossoms.


*Justin Taylor is the former mixologist of Four Seasons Hotel Vancouver, and currently the Beverage Director at the Boulevard Kitchen & Oyster Bar.


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