Backdoor Bodega
37,
Jalan Gurdwara,
10300 George Town,
Pulau Pinang,
Malaysia
Backdoor Bodega
Hollywood loves referencing the tiki - and so does Backdoor Bodega. In a nod to Quentin Tarantino’s period film, Django Unchained, here's a Japanese spin on the beloved coconut drink.
Enchanted by his recent trip to Japan in full bloom, Bartender Thanesh Kumar reimagines the beloved Japanese sweets of Hanami in "Dango Unchained". Employing the milk punch technique, Thanesh infuses his favourite childhood treat, ice cream, to create a clarified masterpiece that mirrors ROKU's precision. Lime and coconut accentuate ROKU Sakura Bloom's floral top notes while a handmade dango crowns the glass.
Head Bartender, Thanesh Joel Kumar
Life is good for Thanesh Kumar as one of Malaysia's top bartenders. Professionally trained as a French culinary chef, he began his career at the young age of 16, working his way through various fine dining establishments in his hometown island of Penang before mixing up a storm at Backdoor Bodega.
Thanesh's culinary background has broadened his perspective on ingredients, inspiring him to delve into innovative theories and techniques. Continuously exploring new methods of ingredient utilisation and reimagining classic cocktails, he aspires to evoke the same wonder he experienced amidst blooming sakura fields with his ROKU creations.
Dango Unchained
Clarified milk punches have been doing the rounds since the 1700s but you'll be hard pressed to find one as delicious as this sakura cocktail. Its soft, round flavours and rich textures are well worth exploring. Lime and coconut stand on the palate with a mellow, salty aftertaste that boosts ROKU Sakura Bloom's floral notes.
Pink Martini
The Aviation is a unique, floral cocktail dating back to the the early 1900s. In Backdoor Bodega's rendition, ROKU Sakura Bloom provides a robust base, complemented by maraschino's trademark bittersweet cherry notes and a citric solution's necessary acidity. Bunga kantan, or torch ginger, lends its beloved Malaysian floral notes to close.
Blossom & Bubbles
Like many classics, the gimlet is a favourite jumping-off point for bartenders. Here's a tropical variation perfect for margarita fans craving a twist. Triple sec brings its citrus punch, balancing ROKU Sakura Bloom's base of floral and herbal notes. Lychee's sweetness leads, followed by a spicy kick from pink peppercorn espuma. Served cold, it's a refreshing delight with a fruity, floral spice.
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