Roku Gin Dinner Pairing Menu
Ingredients are so key to the Roku distillation process with all ingredients harvested at a precise moment in time to ensure perfection.
The botanical make of Roku provides a real point of difference and provides an opportunity to explore foods that resonate with its clean fresh taste.
Starter:
Hibachi grilled Szechwan peppercorn crusted shrimp, fermented moul, teriyaki green onion with Roku basting sauce.
Main:
Beef tataki, shallots, miso roasted eggplant.
Dessert:
Palmer violet egg custard, popping rice candy.
Snack Pairing:
Seasonal dango's - Rice flour infused with rose water and seasonal Japanese fruits.
Taste Profile:
Delicately floral and fresh.
Pairing Rationale:
Roku Gin has an intense botanical complexity, each complimenting this dish elegantly: yuzu citrus and bitter tonic cuts through the oiliness of the shrimp, cherry blossom rounds out the flavour of the sauce and the green tea and sansho dry the palate in preparation for the spices in the dish.
Welcome Drink: Roku Negroni
Vessel: Rocks
Ice: Cubed
Garnish: Orange twist
Ingredients:
25ml Santory Roku Gin
25ml Campari
25ml Bramley & Gage Sweet Vermouth
5ml Yuzu juice
Method:
Pour all ingredients into a mixing glass/shaker tin.
Fill with ice and stir for 10 seconds.
Strain into an ice filled rocks glass.
Garnish with an orange twist.
Comments:
Refreshing, easy drinking.
Starter: Roku Gin & Tonic
Vessel: Highball glass
Ice: Cubed
Garnish: 6 x ginger sticks
Ingredients:
25ml or 50ml Santory Roku Gin
120ml Chilled tonic water
Method:
Fill the highball glass with ice.
Pour the Roku into the glass and add the ginger slice.
Top up the glass with the chilled tonic water.
Carefully stir to blend the ingredients.
Main Course: White Lady
Vessel: Coupette
Ice: Cubed for shaking only
Garnish: Lemon zest twist
Ingredients:
50ml Santory Roku Gin
25ml Lemon
15ml Cointreau
15ml Sugar Syrup
Method:
Pour all ingredients into a shaker.
Seal and dry shake.
Fill shaker with ice and shake hard for 8 seconds Strain into a chilled glass.
Dessert: Roku Aviation
Vessel: Martini glass
Ice: None
Garnish: Lemon zest twist
Ingredients:
50ml Santory Roku Gin
25ml Lemon
10ml Crème de Violette
5ml Luxardo Maraschino
Method:
Pour all ingredients into a shaker.
Fill shaker with ice and shake hard for 8 seconds.
Fine strain into a chilled glass.
Garnish with a zest of lemon.
Sweet Pairing: Roku Puff
Vessel: Coupette
Ice: None
Garnish: Rice Paper
Ingredients:
4 Parts Pineapple Juice
3 Parts Santory Roku Gin
2 Parts Lemon Juice*
1 Part Raspberry or Seasonal Syrup
*Can optionally blend lemon and yuzu juices
Method:
Pour all ingredients into a shaker tin.
Fill with ice and shake hard for 15 seconds.
Strain into a chilled glass.
Chocolate Pairing: Suntory Vesper
Vessel: Cocktail glass
Ice: None
Garnish: Lemon zest
Ingredients:
45ml Santory Roku Gin
15ml Haku Vodka
15ml Dry Vermouth
Method:
Add all ingredients to a shaker.
Shake hard with cubed ice for 15 seconds and strain into a chilled glass.
Snack Pairing: Roku 75
Vessel: Champagne glass
Ice: None
Garnish: Cocktail cherry
Ingredients:
50ml Santory Roku Gin
20ml Lemon Juice
10ml Yuzu Sake or Yuzu Juice
20ml 1:1 Sugar Syrup
Top with Champagne
Method:
Add the first four ingredients to a shaker.
Shake hard with cubed ice for 15 seconds and strain into a chilled Champagne glass.
Top up with the Bubbly.
