Como Le Fleur

Renee Griego

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Como Le Fleur

The only thing I love more than a good meal is a good cocktail, so i really love when i can combine the two. I know this isn't revolutionary, but if we look at cocktails the same way we look at food and find ways to accentuate our favorite part of a dish thru the bottle, cocktails become more interesting. I love trying to identify that certain ingredient in a dish and finding a way to incorporate it in a cocktail. For this particular drink, I was inspired by a simple cookie that came at the end of my meal at a Chinese restaurant. I used Sakura and Lillet Rose to add layers of soft floral notes to this fruity and refreshing cocktail.


1 ½ oz El Tesoro Reposado Tequila

¾ oz Lillet Rose

½ oz Fresh Lime Juice

½ oz Grapefruit Juice

¼ oz Agave Nectar

2 barspoons Raspberry Sakura Jam


Shake, strain over ice in Old Fashioned Glass. Garnish with Babies Breath.

Raspberry Jam Recipe

4 cups Crushed Fresh Raspberry

4 cups Fine White Sugar

6 drops Sakura Extract

Cook the rapsberries in sugar over low heat until all sugar dissolves.  Add 6 drops of Sakura Extract and let cool.  Refrigerate until the jam thickens.

Editor’s Note: Sakura extract is a pre-bottled product made from Japanese Cherry Blossoms.

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