Wasabi Mule
45ml Roku Gin
15ml ginger syrup
20ml lime juice
90ml ginger beer
5g fresh wasabi
Shake all ingredients together and serve over ice in a highball glass. You might have to ask the Azabu chef for his secret nori wasabi tempura recipe to garnish this one.
San Sora
20ml Roku Gin
15ml St Germain
60ml yuzushu
15ml yuzu juice
Twist of lemon
Matcha ice ball
100g matcha powder
100ml agave nectar
1 litre water
Prepare matcha ice balls beforehand. When they’re ready, shake all ingredients together and pour over matcha ice ball. Garnish with a twist of lemon and a pinch of matcha.
Nippon Negroni
40ml Roku Gin
25ml lillet blanc
25ml classic umeshu
Stir ingredients together and pour over a large ice ball or cube. Garnish with a bamboo skewered plum.
Yuzu Southside
40ml Roku Gin
20ml manzana verde
20ml yuzu juice
15ml orgeat syrup
7-8 fresh mint leaves
Fresh or dehydrated apple
Shake all ingredients together, strain, and pour into a coupe glass. Garnish with a slice of fresh or dehydrated apple.
