June 02, 2017 Slideshows » Food & Drink

Sakura bar promises interesting Japanese-inflected cocktails 

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We previewed early iterations of drinks for Sakura, a new bar concept run by a major player in the Springs cocktail scene. Want to know more? Check out Side Dish in the June 7th issue of the Independent!
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Griffin Swartzell
A Manhattan with a chamomile twist will make an interesting introduction to delicate Japanese whisky.
Griffin Swartzell
The Rangoon firing squad promises a fascinating sip, blending tequila, a shishito pepper shrub (vinegared syrup), and pomegranate molasses.
Griffin Swartzell
The garden geisha, early iteration pictured, blends Tanqueray Rangpur gin with Domaine de Canton, apple juice, fennel syrup, and lemon.
Griffin Swartzell
This old fashioned adds a seasonal tea to bourbon and bitters for a delicate drink.
Griffin Swartzell
We're always happy for a take on a classic whiskey sour, the kind with an egg white foam.
Griffin Swartzell
This signature martini uses a delicate infused gin with yuzu, Indian peppercorn and pomegranate.
Griffin Swartzell
It takes two to mango — this drink uses rum, mango, banana liqueur, and a spicy surprise.
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Griffin Swartzell
This old fashioned adds a seasonal tea to bourbon and bitters for a delicate drink.

Tags: drink, food and drink

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