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Spring Cherry Blossom Cocktail

Spring Cherry Blossom Cocktail

The Spring Cherry Blossom Cocktail is light, floral, and beautifully refreshing. It combines smooth vodka or gin with cherry blossom syrup or liqueur, a splash of fresh lemon juice, and a touch of simple syrup for balance. Shake it well with ice and strain into a chilled glass for a clean, elegant finish. Top with a splash of sparkling water if you like a little fizz. Garnish with edible flowers or a few fresh cherries for a delicate, eye-catching touch. This cocktail is perfect for spring celebrations or whenever you want something light and graceful.

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Tasting Notes

The Spring Cherry Blossom Cocktail is a light, floral-inspired drink that blends delicate sweetness with crisp refreshment. Gin provides a botanical base, cherry juice adds subtle fruitiness and soft pink hue, and club soda lifts the drink with effervescent brightness. It’s smooth, elegant, and refreshing—perfectly balanced between sweet and tart, with a romantic aesthetic that lives up to its name.

Equipment and Glassware

This Spring Cherry Blossom Cocktail is simple to build and doesn’t require a shaker. Use a jigger for accurate measuring and a bar spoon to stir gently. Serve in a highball or Collins glass to showcase the color and bubbles. Garnish tools like tongs or a pick are helpful for delicate flower placement.

See also  Lychee & Blackberry Martini

Ingredients

  • 2 oz gin
  • 0.5 oz cherry juice
  • Club soda (to top)
  • Cherry and edible flower (for garnish)

Instructions

  1. Build the Drink: In a glass filled with ice, add gin and cherry juice.
  2. Top and Stir: Pour in Club soda and stir gently to combine.
  3. Garnish: Add a maraschino cherry and a small edible flower for a soft, elegant finish.

Pro Tips

  • For extra elegance, rim the glass with fine sugar or edible shimmer.
  • Use Empress 1908 gin for a color-changing effect when mixed with citrus or soda.
  • Swap cherry juice for cherry blossom syrup or a splash of St-Germain for more floral notes.
  • Use chilled ingredients to help preserve carbonation.

When to Serve

Ideal for spring garden parties, bridal showers, or any occasion that calls for a touch of elegance, the Spring Cherry Blossom Cocktail is a perfect blend of beauty and simplicity. Its light floral notes and soft fizz make it an effortless yet eye-catching addition to any celebration. Whether you’re hosting a romantic evening, a floral-themed cocktail hour, or a relaxed afternoon gathering, this drink adds charm and refreshment to the moment. With its delicate hue, aromatic garnish, and easy-to-make ingredients, it’s sure to impress guests and become a seasonal favorite for both casual and sophisticated settings.

Which Liquor Brands to Use

  • Gin: The Botanist, Empress 1908, or Hendrick’s for floral complexity
  • Cherry juice: R.W. Knudsen, Lakewood Organic, or pure sour cherry juice
  • Soda: Club soda
  • Edible flowers: Look for violas, pansies, or organic blossoms at specialty markets

Similar Cocktails

Spring Cherry Blossom Cocktail

Spring Cherry Blossom Cocktail

Prep Time: 4 minutes
No ratings yet
Course: Drinks
Cuisine: American
Keyword: cherry juice, club soda, Club Soda Cocktails, Gin
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz gin
  • 0.5 oz cherry juice
  • Club soda to top
  • Cherry and edible flower for garnish

Instructions

  • Build the Drink: In a glass filled with ice, add gin and cherry juice.
  • Top and Stir: Pour in Club soda and stir gently to combine.
  • Garnish: Add a maraschino cherry and a small edible flower for a soft, elegant finish.

Notes

Pro Tips

  • For extra elegance, rim the glass with fine sugar or edible shimmer.
  • Use Empress 1908 gin for a color-changing effect when mixed with citrus or soda.
  • Swap cherry juice for cherry blossom syrup or a splash of St-Germain for more floral notes.
  • Use chilled ingredients to help preserve carbonation.
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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