A non-alcoholic cocktail inspired by Helsinki’s springtime bloom and subtle Japanese floral notes
My first spring in Helsinki hit me like a freight train — in the best way possible. After months of grey skies, icy sidewalks, and pitch-black afternoons, I started to understand the Finnish obsession with valo. When the snow finally started to recede and you could walk outside without five layers, I felt like I could breathe again. The first green buds in Kaisaniemi, the smell of thawing soil in Kallio, the return of people sitting outside with their sunnies on in full denial that it was still only +6°C — it was all part of the magic.
That same spring, Sora was still a scrappy pup — all ears, attitude, and endless energy. We’d spend hours wandering through Töölönlahti, and one day we stumbled across a pocket of cherry blossom trees that had just started to bloom. It wasn’t quite Tokyo, but it was close enough to make me nostalgic. There’s something deeply grounding about sakura. In Japan, their bloom reminds us that beauty is fleeting — a gentle nudge to be present. That moment planted the seed for this drink. Quite literally… I took some inspiration from those petals.
My bar style has always been a mash-up of cultures, just like me. I’m half British, half Japanese, and Finland has been home for over a decade now. I love weaving those threads together in subtle ways — like taking yuzu, which adds a tart citrus brightness without overpowering, and pairing it with bilberries from Lapland. A little floral, a little fruity, and just a touch herbaceous thanks to lemon balm and a whisper of pine. It’s the cocktail equivalent of walking from Tokyo’s Ueno Park into Helsinki’s Lammassaari. No booze required.
Mocktails have come a long way from being sad juice-in-a-tumbler afterthoughts. These days, people want options that taste intentional — like something you’d crave, not just settle for. Sora’s Garden is designed with that in mind. It’s layered, complex, and refreshing, with a floral aroma that gives way to citrus and wild berries. It’s a drink you sip slowly, while listening to birdsong or watching your dog try (and fail) to catch a squirrel. It’s spring in a glass, and yes — it’s totally fine to make it year-round. Just add a little daylight.
About the Ingredients
The idea behind Sora’s Garden was to create a mocktail that feels layered and elegant, not just a sweet drink without alcohol. Each ingredient adds something specific — a flavor note, a memory, or a bridge between cultures. Here’s the flavor journey I envisioned:
Yuzu Juice
Yuzu is a Japanese citrus fruit that tastes like a cross between lemon, mandarin, and grapefruit — super aromatic with a clean tartness. It gives the drink a sharp citrus lift without being overpowering, and it ties back to my roots. I recommend using bottled yuzu juice (like Maruta or Yakami Orchard), both of which can be found in specialty stores or online in Finland.
Sakura Syrup
Cherry blossoms aren’t just beautiful — they’re also lightly perfumed with a floral, almost almond-like aroma. Sakura syrup adds a delicate, romantic note that’s very Japanese spring. You can find Monin’s Sakura syrup at some specialty stores, and it’s surprisingly versatile in non-alc drinks, lemonades, or tea.
Bilberry Juice
Instead of the usual blueberry, we’re going full Suomi with bilberry (mustikka). It’s deeper in color, earthier, and more intense — almost wine-like. It gives the drink a grounding base and a hit of natural sweetness. You can get 100% bilberry juice at most Finnish stores like Ruohonjuuri or Prisma.
Lemon Balm
Lemon balm (melissa) is one of my favorite Nordic herbs — it smells citrusy and slightly minty, and it grows like crazy in every Finnish herb garden. I use it both as a garnish and a subtle infusion in the drink to add herbal complexity.
Pine Tonic Water
This is a wildcard element — a lightly pine-flavored tonic like Ainoa Metsä Tonic or Fentimans Connoisseurs Tonic adds a crisp, foresty backbone. It plays well with the florals and berries, making the whole thing feel fresh and slightly wild, like a spring hike in Nuuksio.
Sora’s Garden 🌸
Light, floral and refreshing, this mocktail blends Japanese citrus and cherry blossom with Nordic bilberries, lemon balm and a hint of pine. A tribute to spring in Helsinki, perfect for mindful sipping.
Ingredients
30 ml yuzu juice (e.g. Maruta or Yakami Orchard)
20 ml sakura syrup (e.g. Monin Sakura)
40 ml bilberry juice (100% mustikka, e.g. Biokia or Berrie)
4–5 lemon balm leaves (fresh, torn)
60–80 ml pine tonic water (e.g. Ainoa Metsä Tonic or Fentimans)
Ice (clear if possible, for aesthetics)
Edible flower or extra lemon balm (for garnish)
Directions
- Muddle lemon balm gently in a shaker to release its oils without bruising.
- Add yuzu juice, sakura syrup, and bilberry juice to the shaker.
- Shake with ice for about 10 seconds until well-chilled.
- Double strain into a chilled stemmed glass (Nick & Nora or small coupe).
- Top with pine tonic and stir gently to mix.
- Garnish with an edible flower or a fresh lemon balm leaf.
Notes
- If you're serving this at a party, you can pre-mix everything except the tonic and keep it in the fridge. Top with tonic just before serving so it stays fizzy. Want to make it extra fancy? Freeze edible flowers in your ice cubes. Sora approves.