The Grove At Home: Sakura in Aotearoa
Fine dining establishment, The Grove, is more than just a restaurant, it is the crown jewel amongst Auckland’s superb culinary scene. Headed by owner, Michael Dearth, alongside Head Chef, Ryan Moore and Food & Beverage Director, Andrea Martinisi, The Grove was recently named 15th in the world on TripAdvisor’s 2021 Travellers’ Choice “Best of the Best” Restaurant’s list and serves up modern French-influenced cuisine in a degustation-style menu. They have also recently extended their offering to a bar snack menu for those looking for a more casual drink and bite after work.
Their extensive wine list and creative cocktail offering is curated by Andrea and luckily for us, he has shared a few of his exquisite cocktail recipes with us so that we can bring a little bit of The Grove home with us.
Sakura in Aotearoa
- 60ML Yuzu Sake
- 15ML Horopito / kawakawa infusion
- 30ML Roots Gin
- 10Ml Sugar Syrup
- 30ml Pink Grapefruit juice
Pour all the ingredients in a stirring glass, stir for a couple of minutes then strain
Presentation & Notes
Add dehydrated black ants to the rim of the glass
Horopito / kawakawa syrup:
Mix together 150 ml of Roots gin 100g of water 100g melted Manuka honey, 10g of dry Kawakawa leaves and 10g of dry Horopito leaves leave the mixture to infuse for 2 hours then strain through a coffee filter.
Great at home, even better when made by the Sommelier himself. See for yourself and book a table at The Grove now.