The Japanese Craft Gin Called ROKU That Has Top Bartenders Swooning - Men's Folio
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The Japanese Craft Gin Called ROKU That Has Top Bartenders Swooning

  • By Melissa Mae

The Japanese Craft Gin Called Roku that has Top Bartenders Swooning
If you’re one for appreciating fine spirits, you’ll be well aware of Japan’s prestigious reputation for premium ingredients, traditional distillery methods, and the precise balance of flavours in its alcohols. Premium Japanese craft gin, ROKU is no exception to this — crafted in 1936 by the House of Suntory in Osaka, Japan, honing a deep history of gin making over the years for the pleasure of aficionados everywhere.

This refined gin harvests and infuses six unique Japanese botanicals — representing seasons of the year — with eight traditional gin botanicals for a piquant and subtle sweetness that does not distract from the authentic taste of gin. In short, you can expect to taste sweet-citrusy notes with a slightly spicy finish. A perfect nightcap for long days, especially. For a more professional opinion of the art of drinking and gin, in general, we talk to Principal Bartender Giovanni Graziadei of Jigger & Pony — Asia’s second-best bar about his career in bartending and how he personally feels ROKU Gin has changed the game of mixology.

The Japanese Craft Gin Called Roku that has Top Bartenders Swooning
Giovanni Graziadei. Courtesy of Jigger & Pony.
What motivated you to pursue a career in bartending in Singapore?
I was working in London when I first visited Singapore in 2017 during the Singapore Cocktail Festival. I immediately fell in love with the city and its vibrant bar scene. When I was offered a position by the Jigger & Pony Group — one of the city’s most dynamic cocktail-centric F&B groups — of course, I said yes.

The cocktail bar community in Singapore is a very closely-knit one. Our bar scene here is constantly evolving and so is Jigger & Pony, especially through these difficult times. Our mission — to be a place for people to find comfort, forge a friendship and share happiness — is our inspiration for doing what we do and informs how I approach my work.

Most recently, this resulted in A Decent Menu in late August, the fourth in our series of annual themed menuzines since 2018. The 62-page menuzine comes in both hardcopy and digital flipbook formats. We worked on over 20 cocktails ranging from redefined classics and signature tipples to punch bowls for sharing — all curated for the experience of reconnecting with others.


Courtesy of Jigger & Pony.

What is one thing you wish people wouldn’t misunderstand about bartending?
It’s much more about people and hospitality, rather than just making drinks. Ultimately, we want to provide a place where people find comfort, forge a friendship and share happiness — and a perfectly mixed drink is just one part of a great bar experience!

How do you ensure that you craft the perfect concoction?
As with many things, practice makes perfect! It’s important to test recipes when developing new drinks, but equally important that the recipes are consistent. It’s crucial to measure accurately. At the same time, just like in a kitchen environment, it is also important to taste — to check that the drink is up to standard before putting it on the pass, or serving it to our customers at the bar counter.

Do you have a speciality you’re known for making?
The Tuxedo cocktail. There are a few different versions of this drink, which can be described as a riff on the martini. I love sherry, and my favourite version of a Tuxedo includes gin, Fino sherry (a bone dry style of sherry), dry vermouth, a drop of absinthe and a maraschino cherry garnish. This cocktail retains the dry character of a martini but with less punch.

The Japanese Craft Gin Called Roku that has Top Bartenders Swooning
Giovanni Graziadei. Courtesy of Jigger & Pony.

What is the first rule of appreciating premium gin?
On its own, premium gin has a layered tasting note profile and accompanying complexity, so don’t mix it with many ingredients. Use fewer ingredients in order to let the gin’s flavours shine through and you can appreciate it better. Premium gin can be simply enjoyed on the rocks or with neutral mixers like soda and tonic.

What makes ROKU Gin stand out from other gins in the market?
ROKU is made in a unique way where a lot of thought and research was put into finding the perfect way to extract the flavours of each botanical. This leads to great balance and finesse. Sometimes craft premium gin favour to express unique botanicals compromising in overall balance, ROKU retains juniper character and elegance while showcasing subtle complex layers.


Courtesy of ROKU Gin.

Can you describe the taste profile of Roku Gin? Does it have any unique notes that will elevate the traditional taste of a classic drink like Gin and Tonic?
What I love about ROKU Gin is its vegetal notes, like green tea and sakura leaf. It also showcases beautiful floral top notes of cherry blossom along with well-integrated citrus and juniper. I like the light tannic feel from the green tea which makes your gin and tonic feel drier on the palate and makes you crave your next sip!


Courtesy of ROKU Gin.

How would you incorporate ROKU Gin into your signature?
One of the great things about ROKU Gin is its incredible versatility that allows it to work well in a wide variety of drinks. As I love martinis, I like to use ROKU Gin just stirred down in a dry martini garnished with a lemon twist. Simple, classic, and sometimes that’s all you need.

Giovanni Graziadei. Courtesy of Jigger & Pony.

What is the easiest and tastiest way for people to appreciate ROKU Gin at home?
To taste the full potential of ROKU Gin, you can try it in a classic Sling: Simply combine 45ml of ROKU Gin, 10ml of sugar syrup, and 100ml of mineral water, stir well to combine and serve garnished with a lemon peel. The dilution and slight sweetness will “stretch” ROKU’s flavour and let you appreciate all the different layers of this amazing gin.

ROKU Gin is available for purchase online at Wines N Spirits and Changi Recommends. This story first appeared on L’officiel Singapore