ROKU Sakura Bloom X Concubine

2 Apr - 12 May

Concubine

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

Tue - Wed: 1700 - 0100

Thur: 1700 - 0200

Fri - Sat: 1700 - 0300

Sun: 1700 - 0100

1 May - 30 June

Concubine

ROKU Sakura Bloom and dry vermouth form the soul of this creation, marrying the floral notes of cherry blossoms with the herbal complexity of vermouth. Infused with the subtle heat of pink peppercorn, the fragrant richness of oolong and rose tea, and sweet lychee, each sip unveils layers of intrigue.

But what sets "Sirap Jepun" apart is the lactic acid clarified sakura milk, a masterstroke that adds creamy texture and tanginess. It not only enhances the drink's mouthfeel but also elevates its flavour profile, making it a standout choice for those seeking an unforgettable libation.

Bartender, Walton

As a seasoned bartender of three years, collaborating on a signature menu with a brand marks a thrilling milestone in Walton's career. Witnessing his creations come to fruition is an exhilarating journey of creativity and passion.

With his new concoctions, Walton aims to offer customers a unique opportunity to savour Japan's elusive sakura flavours, a sensation not yet widely explored in Malaysia.

Sirap Jepun

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. Embodying the gentle essence of spring, the light and delicate taste profile truly allows ROKU Sakura Bloom to sing. Dehydrated sakura milk whey adds body and texture, resulting in a richer, smoother cocktail.

Yuzu Kosho

Infused with the vibrant zest of yuzu and the subtle heat of green chili, this unique combination balances the floral notes of ROKU Sakura Blossom with a refreshing kick. A proprietary blend of salted cucumber and green chili cordial adds a tantalising twist, while a splash of carbonation adds an effervescent touch that enhances the cocktail's liveliness.

Bitter Bouquet