Salted sakura flowers infused in Pinot Grigio take centrestage, elevating the characteristics of ROKU Sakura Bloom and delighting tastebuds with lively flavours. House-made vanilla soda with forced carbonation lends the cocktail its floral fizziness and adds another layer of mouthfeel to the springtime spritzer, 'Bloom'.

This is a rich, totally tropical delight to share with friends...or not. Lacto-fermentation transforms what was once bitter cacao into a creamy, umami-driven ingredient that challenges what drinkers understand chocolate to be. A luscious blend of soursop, coconut milk, and sour cherry complements ROKU Sakura Bloom's unique floral notes - making this concoction a beautiful dessert cocktail or nightcap.

Bar Trigona's take on the Gin Gin Mule features two 'gins': ROKU Gin - the Japanese craft gin we know and love, and ginger beer, a snappy soda that makes this cocktail a truly fizzy and memorably spicy drink. Muddled with Malaysian torch ginger, the Mangosteen Mule's distinct character makes it a fabulous drink that's easy on the eyes.