Cover Bar Terumi works with plums for its cocktail selection
Bar Terumi works with plums for its cocktail selection
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Roku Gin celebrates the arrival of spring with these seasonal cocktails
Springtime is a sacred season in Japan. "Shun" is the Japanese word used to described the finest seasonal ingredients when they reach their peak flavours and freshness. Roku Gin takes pride in embracing the shun tradition by handpicking sakura flowers for its premium Japanese craft gin, which makes for a delicate floral aroma and a sweet, balanced body. The addition of Roku Gin in any cocktail gives the drink a refreshing twist.
Crafted with the art of monozukuri (the spirit of manufacturing) with the centuries-old tradition of incredible attention to detail, Roku Gin is the culmination of six unique Japanese botanicals for a multi-layered gin. The roku, which means six in Japanese, in Roku Gin is made up of, apart from sakura leaves and sakura flowers from the spring season, Sencha and Gyokuro teas from summer, sansho peppers from autumn, and yuzu from winter.
Read more: A food lover's guide to Osaka, Japan
To mark the arrival of spring, Roku Gin's Alive with the Seasons of Japan celebrates with specially crafted Roku Gin tipples at six cocktail bars that have each chosen one of these six ingredients—grapefruit, sakura, apricot, kumquat, plum, and honeydew—to work with. Here are four cocktail highlights and where to find them.
Rising Sun at Penrose KL
Above Penrose's seasonal cocktails feature the flavours of grapefruits
Penrose's seasonal cocktails feature the flavours of grapefruits
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For this collaboration, Penrose KL's founder and head bartender Jon Lee opted to work with the tropical grapefruit for its intense tart and bitter flavour notes. The bright orange fruit features in all three of its cocktails, namely the Rising Sun, made to emulate the classic Salty Dog cocktail.
The cocktail is a smooth combination of grapefruit, dashi tincture, rectified watermelon, Luxardo maraschino, Violette liqueur and, of course, Roku Gin. The cocktail has a depth of flavours and layering that only Roku Gin is capable of.
Other cocktails in the lineup are the sour Sakura's Calling and the Momoiro, the bar's take on Tom Collins.
Penrose, 149, Jalan Petaling, 50000 Kuala Lumpur, +6016 230 0905, @penrose.kl on Instagram, Wednesday-Sunday, 7pm-1am
Hanami at Coley
Above The sakura flower was the ingredient of choice at Coley
The sakura flower was the ingredient of choice at Coley
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A homage to the transient beauty of the sakura flower, Coley's Eric Chang chose it as the star ingredient in its signature Roku Gin cocktails.
The Hanami cocktail is the headliner, made with sakura-infused Roku Gin, Oloroso sherry, clarified lemon, honey, topped with some carbonated in-house Sakura Sencha tea. The famous tri-colored Japanese Hanami dango dessert that represents the beauty of sakuras is the garnish.
Alongside the Hanami are the Sa-Kura made with red beans and the Nanoka, a three-sip style short drink.
Coley, 6-G, Jalan Abdullah, Bangsar, 59000 Kuala Lumpur, +6019 270 9179, @coleylumpur on Instagram, Monday-Saturday, 5pm-1am
See also: Homm House No. 8 takes diners on an exciting journey through regional Thai cuisine
Kemuri at Bar Terumi
Above Bar Terumi has chosen to work with the plum for its cocktail selection
Bar Terumi has chosen to work with the plum for its cocktail selection
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Led by founder and bartender Shirmy Chan and bar manager Caden Chua, Bar Terumi worked with plums for its spring cocktail collection. Harvested during Tsuyu, the unofficial fifth season in Japan that literally means plum season, these plums possess a rich sweetness, which gives the Roku cocktail unparalleled depth.
Perfect for fans of spirit-heavy cocktails, Kemuri packs a ton of flavours with apple wood chip-smoked plums. The contrast between the light and refreshing gin and the deep smoked plums shines through, making it one of the most unique cocktails on the tipples scene.
To complete your sakura experience at Bar Terumi, sample the Winstone that is made with plum and shiso purée, and the Ramune, a spin on the classic Gin & Tonic.
Bar Terumi, 9a, Jalan 20/16, Taman Paramount, 46300 Petaling Jaya, +6011 5915 0308, @bar.terumi on Instagram, Monday-Saturday, 6pm-12am
Nozomi at Jann
Above Jann's cocktails highlight the kumquat
Jann's cocktails highlight the kumquat
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Native to Southeast Asia, the kumquat is a citrus fruit that falls somewhere between an orange and a grapefruit in terms of flavour. Their shun season occurs between late winter and early spring. “The sweet and citrus flavour of kumquat complements the delicate and floral aromas of Roku,” says head bartender, Darwin Ng.
The Nozomi is a unique experience. Named after the Japanese word for "hope", this cocktail represents a living ecosystem with the earth, flowers, and trees. Served on the rocks, the cocktail is paired with mushrooms and pickled kumquats for a one-of-a-kind flavour profile.
The other two cocktails in the lineup are the Kumquat G&T, a highball-style cocktail, and the Kyushu, named after the Japanese island where the kinkan or Japanese kumquat is mostly grown.
Jann, Four Seasons by Sheraton Kuala Lumpur, 2, Jalan Balai Polis, 50000 Kuala Lumpur, +603 2035 7333, @jann.kl on Instagram, Monday-Sunday, 4pm-12pm
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Amanda is a KL-born and raised third culture kid, who lives to eat. If not found reading, writing for Tatler Dining, or snacking, she is most likely playing with her dog, Katsu, sourcing new Birkenstocks, or looking for a new restaurant to venture to.
Follow her on Instagram at @feedingamanda.
