ROKU Sakura Bloom X rākh

2 Apr - 12 May

rākh

E-1-01,
Level 1 The Block E,
The Five,
Kompleks Pejabat Damansara,
Bukit Damansara,
50490 Kuala Lumpur,
Malaysia

Sun - Thur: 1700 - 0100

Fri - Sat: 1800 - 0200

1 May - 30 June

rākh

Crafting a Gibson embodies simplicity yet demands precision, akin to the ethos of Japanese culture, emphasising mastery of technique over embellishment. In their cocktail, "S1," rākh creates a delightful blend of sweet floral flavours, accentuated by hajikami shoga (pickled ginger), which introduces a nuanced interplay of sweetness and spice.

Leveraging a rotary evaporator creates a flavour-focused cocktail via vacuum distillation. Wasabi's pungent heat is extracted while preserving ROKU Sakura Bloom's delicate floral notes, creating a distinct sensory journey.

Bartender, Reza Tabru

Originally from Bangladesh,Reza Tabru has been immersed in the food and beverage industry since 2015. Starting off in the pastry kitchen with no prior experience, he spent 1.5 years diligently learning and honing valuable culinary skills. Over time, he ventured into bars and clubs, discovering a more fulfilling and enjoyable avenue of work.

Recognising an opportunity to foster community, Reza transitioned to bartending at Mercat Barcelona Gastrobar in 2017. His passion lies in perpetual learning, diligent work, and the relentless pursuit of bringing joy to others.

S1

Bright and green with a touch of quickly fading heat, wasabi distillate is pungent, yet delicate enough to let the ROKU Sakura Bloom's complex floral profile shine. Mancino sakura vermouth, of which only 4,000 bottles are produced per year, lends its distinct bitterness to the palate. Lastly, the cocktail is rounded off with pickled Hajikami's sweet and spicy notes.

S2

With ROKU Gin's complex herbaceous profile as its foundation, this cocktail bursts with botanical brilliance. Fresh cucumber and honeydew infuse the drink with a cool, rejuvenating flavour, while a lime extraction adds a citrusy, vivid green hue. Like the head on a pour of draft beer, a thick cherry blossom lather transforms the drink into creamy decadence.

S3

Crafted with finesse, this unique concoction intertwines the delicate floral notes of ROKU Sakura Bloom with the earthy essence of tuak, a traditional rice wine from Sarawak. Rooibos tea lends a rich, aromatic depth, while the addition of red bean introduces a subtle sweetness and creamy texture. Each ingredient has been carefully selected to ensure unparalleled mouthfeel.

S1

Bright and green with a touch of quickly fading heat, wasabi distillate is pungent, yet delicate enough to let the ROKU Sakura Bloom's complex floral profile shine. Mancino sakura vermouth, of which only 4,000 bottles are produced per year, lends its distinct bitterness to the palate. Lastly, the cocktail is rounded off with pickled Hajikami's sweet and spicy notes.

S2

With ROKU Gin's complex herbaceous profile as its foundation, this cocktail bursts with botanical brilliance. Fresh cucumber and honeydew infuse the drink with a cool, rejuvenating flavour, while a lime extraction adds a citrusy, vivid green hue. Like the head on a pour of draft beer, a thick cherry blossom lather transforms the drink into creamy decadence.

S3

Crafted with finesse, this unique concoction intertwines the delicate floral notes of ROKU Sakura Bloom with the earthy essence of tuak, a traditional rice wine from Sarawak. Rooibos tea lends a rich, aromatic depth, while the addition of red bean introduces a subtle sweetness and creamy texture. Each ingredient has been carefully selected to ensure unparalleled mouthfeel.

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