These Roku Gin-Infused Cocktails Made By 10 Local Mixologists Offer Every Mood of Spring

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About Roku Gin  

Roku Gin is a renowned Japanese gin which merges six uniquely Japanese botanicals and eight customary gin botanicals, crafted through the Japanese concept of shun – wherein each component is sourced and seized at its peak.

It delicately and intricately draws together the distinctive features of the individual components through nuanced Japanese artistry to display vibrant anecdotes of bliss with every sip.

‘Alive with the Seasons of Japan,’ Roku Gin is handcrafted by Japanese artisans who practise the centuries-old custom of utmost precision. Namely; Sakura flowers and leaves in the spring, Sencha and Gyokuro teas in the summer, Sansho pepper in the autumn, and Yuzu in the winter.

Roku, which means “six” in Japanese, expertly blends six of the finest Japanese aromatics to generate a luxurious, multi-layered essence.

The award-winning Roku Gin lures the palate with a silky composition, boasting a zesty Yuzu top note and a mellow, vegetal astringency from Cherry Blossoms, Sencha, and Gyokuro Teas, with a sleek, spiced climax, courtesy of Japanese Sansho Pepper.

Spring into New Beginnings with Roku Gin, the Japanese Craft Gin 

Roku Gin introduces new flavours and aromas this spring. These top ten bars and restaurants rejoice in the ephemeral nature of seasonal change in every tipple and fusion.

Keep scrolling to see how expert mixologists incorporate the piney, smokey tones of gin into classic temperances in order to communicate their expression of this season of new beginnings.

 1. Beta KL with Alex Cheah 

From left to right: Roku Spring Tonic, Umeshutini, Blossom

Spring has sprung in Beta KL, which has debuted a limited run Spring menu at their luxe branch in the centre of KL. Alex Cheah, the co-founder of Beta, has released three Spring-inspired cocktails as well as a one-of-a-kind eight-course food pairing menu that will take you on a historical journey of Malaysian haute cuisine.

A heartening Roku Spring Tonic (RM45) infused with Midori, Honey Sencha, and Tonic is presented as an aperitif before the first two snacks on the menu, which include a calamansi-infused pomelo, winged beans budu tart, truffled mushroom rolls, uni in a buckwheat seaweed shell, and mud crab dressed in kantan snow.

Blossom (RM45), the second Roku pairing cocktail, spotlights a sophisticated cohesion of umami, citrusy, and cloying flavours. It is served with entree courses which include succulent oysters adorned with kedondong snow and shaved radish, flavoursome Hokkaido scallops with sea birdnest, and a savoury bowl of crab chawanmushi delivered with homemade seaweed pastry.

The main course is either cod fish with nasi ulam and kesum or garlic-infused lamb. It is coupled with Umeshutini (RM45), a rigorous cocktail fashioned with Shiratama brandy, dry vermouth, and orange bitter that accentuates the main meal. Two exquisite desserts chase down the dinner.

Location & Reservations 

CORMAR SUITES, Retail Unit No.3, Ground Floor, Lot 163, No. 10 Jalan Perak, 50450 Kuala Lumpur 

m: +6019 2121 240 

t: +603 2181 2990 

 2. Bar Trigona with Marcus Kwok 

From left to right: La Vie En Rose, Love At First Sight, Love Letter

Take a stroll with romance alongside Bar Trigona this Spring, famed as the first Malaysian bar on the World’s 50 Best Bars 2020 list.

Marcus Kwok of Bar Trigona unveils Love at First Sight (RM60) as their Spring tincture this season. This customised concoction consolidates Roku Gin with Trigona honey and strawberries to construct a serene cocktail that will pay tribute to your first infatuation.

La Vie En Rose (RM 60) is a dazzling cocktail formed with tropical vermouth, China-China, Peychaud, and angostura.

Whereas Campari, homemade grenadine, pineapple, and lime juice make up the tropical Love Letter (RM45).

Location & Reservations 

Four Seasons Hotel Kuala Lumpur, 145 Jalan Ampang 50450 Kuala Lumpur, Malaysia 

t: +603 2382 8888 

3. Three X Co with David Hans 

From left to right: Harusaki-tini, Marigold-HaiBoRu, Hana Harmony

The beautiful harvests of spring-inspired David Hans, co-owner of Three X Co, established a Japanese-inspired martini this season, Harusaki-tini (RM45). The herbal notes of the Roku Gin are enriched by elements of Asian pear, rhubarb, and sake.

Harusaki, which means “the beginning of spring” in Japanese, is regarded as the best time of year.

His other craft, called the Marigold-HaiBoRu (RM45) has a tangy spunky flair and is made with Shisho vermouth, lychee, calamansi, and chamomile soda.

Last but not least, you’ll also have the option of the Hana Harmony (RM45), which represents spring flowers and is heavily laden with strawberry aperol, white grapes, and jasmine flowers.

Location & Reservations 

Bangsar Shopping Centre, Lot T6A, Level 3, 285, Jalan Maarof, Bangsar, 59000 Kuala Lumpur 

m: +6019 336 6031 

4. Concubine KL with Mon 

From left to right: There is a Cherry for each Concubine, Sandokan, Sirap Bandung 

Mon, Concubine KL’s bartender, designed a collection based on the coy and eclectic disposition of Chinatown, where everything is executed with a burst of joy and edginess.

There is a Cherry for each Concubine (RM40) that honours today’s competent, self-sufficient, contemporary women. When slathered with maraschino, it perfectly reflects the holistic flavour profiles of Roku Gin, primarily the floral and gentle earthiness of cherry blossoms.

The Sandokan (RM40) is named after Emilio Salgari’s fictional late-nineteenth-century Malaysian pirate, widely recognized as the “Tiger of Malaysia” throughout the South China Sea. It’s a puree of Aperol, Bunga Kantan, and Roku Gin that harks back to Malaysian cuisine.

Location & Reservations 

Lot 2, Jalan Panggong, City Centre, 50000 Kuala Lumpur 

m: +6011 6090 2416 

5. Pahit with BOY 

From left to right: Roku Reviver, Ku-Ga, Moon Ring

Pahit Bar is a gin lover’s paradise concealed in a secluded back alley of Bukit Bintang, artfully reconditioned with a faint steampunk aesthetic, freed back walls and bare bricks lurking beneath tiers of heritage dating back to the 1920s.

This Spring, mixologist BOY flaunts his signature elixir, the Moon Ring (RM40). This conception amplifies the Sakura base of Roku Gin by imbuing it with cherry blossom syrup, lemon, and Aperol.

The Roku Reviver (RM40) is a lustrous beverage that encompasses triple sec, luxardo maraschino, kaffir lime syrup, ginger wood oil, and lemon juice.

The Ku-Ga (RM40), which is interlaced with Strega, Lillet Blanc, rice vinegar, and grapefruit bitters, makes for the optimum cuppa for those looking for an earthy tone to soothe their late nights.

Location & Reservations 

3, Jalan Sin Chew Kee, Bukit Bintang, 50150 Kuala Lumpur 

t: +603  2110 0776 

6. PS150 with John Chowdury 

From left to right: Elderflower Fizz, Spring Negroni, Orange Balitini

If you walk into one of the first speakeasy bars in new Chinatown, you will find Head Bartender John Chowdury forming a new spring cocktail menu for this season, which runs from April 15 to May 31, 2022.

Begin with the tart Spring Negroni (RM45) to prep your palate before progressing on to the other specifically designed Roku Gin cocktails.

The Orange Balitini (RM45) is a citrus-inspired martini crafted with orange juice, sweet vermouth, and simple syrup, leaving behind a refreshing yet minimalistic taste that will dance on your tongue for minutes.

A stunning mixture like the Elderflower Fizz (RM45) is also hard to beat- a floral, elegant delight made with elderflower liqueur, sparkling wine, and lemon juice, to kick off your next shot.

Location & Reservations 

Ground Floor, 150, Jalan Petaling, City Centre, 50000 Kuala Lumpur 

t: +603 7622 8777 

7. Jann’s Bar with Darwin Ng 

From left to right: Bloom, Cherish, Hong Hua Jiao

After a long day at work, a floristic cocktail or two (or three) while peering over Kuala Lumpur’s picturesque city skyline is just what you need.

The Bloom (RM45), produced by Head Bartender Darwin Ng, commemorates the accolades of the nation and local hospitality scene with a smidgen of “Chinatown” in it, with rose vermouth, aromatic bitters, ginger spice, citric, rose flower tea, butterfly pea flower tea, and soda.

Hong Hua Jiao (RM45) combines two Malaysian and Chinatown icons: Hibiscus and Red Peppercorn.

With a multifaceted combo infused with cherry, white vermouth, and liquorice, Cherish (RM45) is the epitome of historical heritage.

Location & Reservations 

Four Seasons by Sheraton Kuala Lumpur, 2, Jalan Balai Polis, City Centre, 50000 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur 

t: +603-2035 7333 

8. BAC with Megan Lim 

From left to right: Social Butterfly, Shiso Fine, Ginger Snap

BAC aims to transport you to a period when unfiltered pleasure and drinking were commonplace. Highball-style cocktails are the house’s speciality. This prompted Megan Lim, a bartender, to construct A Social Butterfly, a limited-edition cocktail for the spring season (RM38). This mix is a cool, comforting Aperitivo rendered with BAC’s homemade Sakura syrup and Sakura, a few dashes of hinoki bitters, and aerated for that fizzy completion.

Shiso Fine (RM45) is a cocktail crafted with East Imperial yuzu lemonade and Japanese bitters shiso. With a name like that, we believe that you could probably use it as a hint to get yourself a date for the night.

Ginger Snap (RM38), concluded with lemon juice, ginger syrup, and East Imperial Burma tonic water, appeals to those who crave a jagged, edgy sip.

Location & Reservations 

73­-1, Jln Setia Bakti, Bukit Damansara, 50490 Kuala Lumpur 

m: +6010 287 0731 

9. Reka: Bar with Karen Yuen 

From left to right: Hinomaru, Lychee-Mochi, Tokyo no Haru

Entering Reka:Bar is like travelling to space, with an ambience of neon tones of utopian luminance and light structures.

Tokyo no Haru (RM 45) was added to Reka:Bar’s cocktail menu by Floor Manager Karen Yuen on 11 April, and is set to bring gin lovers on a gastronomic adventure until 31 May 2022.

With a surge of Sakura Secco Vermouth injected with fruit liqueur and yuzu paint, Tokyo no Haru underlines the cherry blossoms. This tipple will be best suited for diners searching for a concise, punchy, fruity, and floral pinch in a martini.

The Hinomaru (RM45) stands as a testament to Japan’s flag and flavours with a red circle over white foam. This creamy beverage consists of genmaicha Roku Gin tincture, Kakubin whisky, honey, matcha tea and coconut water.

The Lychee-Mochi (RM45) on the other hand sounds like a dessert rather than a drink. This buttery cocktail integrates toasted rice and strawberry chocolate-infused Roku Gin, lychee kombucha and syrup, lavender bitters, lemon juice, and milk; the description itself is enough to make mouths water.

Location & Reservations 

67M, Jln Setia Bakti, Bukit Damansara, 50490 Kuala Lumpur 

m: +6010 287 8908 

10. Sip Society with James Fernandis 

From left to right: Amaterasu, Konohana, Ro Rose Ku

Head Bartender James Fernandis will carry you to the land of the rising sun throughout this season of new life. The Konohana (RM40) cocktail is yet another drink that celebrates the cherry blossoms, an important emblem of Japanese culture. This mix, composed of Roku Gin, Cointreau, yuzu puree, orange blossom, yuzu bitters, and Umeshu, is fresh, classy and subtly charismatic.

The Ro Rose Ku (RM40), a wordplay on Roku, is made with frozen strawberries, grenadine, lime juice, simple syrup, and egg white.

Amaterasu (RM42), named after the Sun God in Japanese folklore, is a vivid rendition of the Classic Junglebird. It’s luminous and hoppy, with a tiki charm and a local component we lovingly refer to as limau kasturi.

Of course, a major plus side to this collection is that the names of the cocktails may provide a special and familiar ring to anime fans. (We see you, Naruto lovers!)

Location & Reservations 

No. B-1-18, Jalan PJU 1/43 Aman Suria Damansara, 47301 Petaling Jaya  

m: +601139896028 

Visit ROKU GIN’s Instagram or Facebook profiles to sashay into a gin-focused gastronomic adventure with a spring in your step today.