Roku Gin celebrates the flavours of spring by partnering some of our favourite Singapore cocktail bars for exclusive seasonal cocktails this April and May.
If there’s one gin that truly loves the flavours of spring, it’s Roku Gin. The leading premium Japanese gin regularly celebrates the coming of the seasons – such as autumn – but it’s usually springtime that you’ll see them often partner bars around Singapore for exclusive cocktails to usher in the season.
As with this spring! This time, Roku Gin is collaborating with six of our favourite cocktail bars around town for special cocktails. Each partner bar has picked one spring ingredient – cherry, rhubarb, strawberry, sudachi lime, plum and avocado – and will present three exclusive cocktails to elevate and celebrate their chosen ingredient.
Can’t travel to Japan and experience cherry blossom season this year? At least you can take in the taste of spring at these six cocktail bars. These exclusive seasonal cocktails are available from now till 26 May 2023.
Contemporary Ginza-style bar Live Twice is best known for making some of the most elegant Japanese-style cocktails, and here they take on the strawberry for three sophisticated tipples.The Ichigo Fizz is a gin fizz with notes of honey, ginger, lemon and strawberry, while Spring Blossom is a nuanced gin-based sour bursting with flavours of strawberry and geranium. Prefer a more spirit-forward cocktail? Try Little Charm, what is effectively a Japanese-inspired martini made with Roku Gin and strawberry shochu.
Live Twice | 18-20 Bukit Pasoh Rd, Singapore 089834 (Google Maps link) | 6pm to 12am Mondays, Wednesdays, Thursdays and Sundays; 6pm to 2am Fridays and Sundays; closed on Tuesdays | livetwice.sg | 9011 8304 | reservations
One Ninety Bar
You’d expect garden-themed One Ninety Bar at Four Seasons Hotel Singapore to take on a flower as its choice of ingredient, but here they opted for plum. The gin sour that is Ume No Hana balances the layered floral notes of Roku with sweet lychee liqueur and black plum along with rose and lemon, while Granny’s Remedy is a refreshingly floral highball made fruity with plum marmalade and plum bitters. If you love your Martinis, the Gayokko Suru is an intense one with flavours of umeshu and sakura.
One Ninety Bar | 190 Orchard Blvd, Four Seasons Hotel Singapore 248646 (Google Maps link) | 8am to 12am daily | www.fourseasons.com/singapore/dining/lounges/one-ninety_bar | 6831 7671
One does not normally associate the avocado with spring, but yes they taste best that season. One also does not normally associate the avocado with making cocktails either. But here Origin Bar at Shangri-La Singapore blends the fruit into a creamy gin-based concoction along with banana for added sweetness in Healthy Wealthy. Or how about Lean & Green, which combines the gin with avocado syrup along with mint and citrus for complexity? Finally there’s the Champion’s Breakfast, which sees Roku mixed with Earl Grey Tea, avocado and citrus, and then bizarrely sees burnt toast bread and milk crisp added for texture.
Origin Bar | Lobby Level, Tower Wing, Shangri-La Singapore, 22 Orange Grove Rd, 258350 (Google Maps link) | 5.30pm to 1am Tuesdays to Sundays; closed on Mondays | www.shangri-la.com/singapore/shangrila/dining/bars-lounges/origin-bar | 6213 4595
Cherries aren’t exactly springtime produce – it’s cherry blossoms that appear in spring – but that’s not stopping Manhattan on incorporating those luscious drupes in its exclusive seasonal Roku Gin cocktails. The Haru Yo Koi puts together gin, cherry brandy, along with chocolate liqueur, cherry puree, Okinawa brown sugar, and cream for a robust and rich concoction, while Picnic in Spring is a Negroni twist made with hojicha-infused gin, cherry brandy, vermouth and Campari. For something more refreshing, Little Blossom is a floral sour with notes of dill, lemon verbana, cherry, and elderflower.
Manhattan Bar | 1 Cuscaden Rd, Level 2 Conrad Singapore Orchard, Singapore 249715 (Google Maps link) | 5.30pm to 1am Tuesdays to Sundays; closed on Mondays | conradsingaporeorchard.com.sg/dining/manhattan | 6725 3377
Contemporary cocktail bar Stay Gold lucks out with sudachi, a lime native to Japan’s Tokushima Prefecture that’s prized for its uniquely floral citrus flavour. Because most citrus, of course, lend themselves to cocktails very well. Here you’ll find the savoury Dashi Martini, which stirs up sencha-infused dashi, dry sherry, sudachi, orange flower water, or Sansho Sour, which leverages on spicy sansho to balance its gin and sudachi base, while the Sakura Hi is a crisp highball made alluring with peach liqueur, sudachi, and sakura flower syrup.
Rhubarb comes into season mid-spring, and here Japanese kaiseki bar GOHO seeks to leverage the tart vegetable in its three Roku gin-based cocktails. You have Rhubarb & Chamomile, a concoction of Roku Gin and clarified rhubarb juice accented with chamomile and grapefruit, or Rhubarb Fizz, a refreshing drink of Roku, rhubarb juice, lime aperitif, and tonic water. But the one we really want to try is Rhubarb Gimlet, the classic Gimlet getting a rhubarb treatment along with a yuzu reduction and orange bitters.
GOHO | 53A Duxton Rd, Singapore 089517 (Google Maps link) | 6pm to 12am Wednesdays and Thursdays; 12pm to 2pm and 6pm to 12am on Fridays and Saturdays; 6pm to 10.30pm on Sundays; closed on Mondays and Tuesdays to Saturdays | www.gohokaiseki.com | 9170 2557 | reservations
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