The Foo restaurants based in Mumbai and Bengaluru, part of Pebble Street Hospitality that owns the Koko and Foo brands, recently launched the third edition of its ‘Blacklist’ event, aptly themed ‘The Art of Japan’.
This exclusive event highlighted exceptional cocktails that don’t make it to the main menu, showcasing unique flavours inspired by Japanese culture and art.
Explaining the concept behind the event at a pre-launch get-together, Akash Singh, Beverage Manager at Foo, said ‘Blacklist’ features “cocktails that are exceptionally good but can’t be included in our regular lineup. This year, we drew inspiration from the rich artistic traditions of Japan, reflecting their love for art, food, and culture.”
The event presented seven distinct cocktails, each representing a different aspect of Japanese artistry.
Hanko is inspired by the traditional seals used by Japanese royalty. This cocktail combines Patrón Reposado Tequila with toasted sesame oil, Gari cordial (pickled ginger), umeshu (ume liqueur), and house-made umami bitters. Singh noted, “Hanko represents the essence of Japanese tradition.”
Another highlight was Shodo, which translates to the art of calligraphy. This cocktail features a blend of Ballantine’s 7-YO whiskey infused with toasted jasmine rice, homemade Sakura liqueur, and egg white for a frothy finish. The drink is topped with wild hibiscus powder, beautifully mimicking the elegance of calligraphy.
Kanagawa, inspired by the famous Kanagawa wave painting, uses blue pea flower to achieve its signature hue. Singh explained, “We avoided artificial colours, opting for natural ingredients. The drink’s colour changes with the addition of citrus, creating a stunning visual effect.”
Reflecting the traditional Japanese tea ceremony, Chad? features Havana Club rum clarified with milk for a creamy texture. It is served alongside Matcha macarons, offering a perfect blend of flavours reminiscent of Japan’s tea culture.
The cocktail K?ge (meaning the art of perfection) combines peanut butter-infused whiskey, strawberry, jalapeño and Campari, creating a harmonious balance of nutty, sweet and spicy notes.
Ikebana is another exquisite offering; this gin-based cocktail features Beefeater Pink and Maraschino cherry liqueur, garnished with an ice ball containing a flower. The drink embodies the spirit of Ikebana, which means giving life to flowers.
Lastly, Daifuku, named after a famous Japanese dessert, incorporates kidney beans, rice and cinnamon, blended with vodka and clarified using vanilla ice cream for a rich mouthfeel, finished with a white chocolate coin.
The cocktails were paired with a curated selection of Japanese entrées. From delicate sushi rolls to traditional mochi and gyoza (Japanese dumplings), the delicacies complemented the cocktails and enhanced the overall experience while reflecting the event’s theme.
The ‘Blacklist’ event successfully transported guests into the heart of Japanese culture through its innovative cocktails. Akash Singh summed it up perfectly: “Each drink is a celebration of Japan’s rich artistic heritage, and we look forward to exploring even more creativity in the future.”
The evening was not just about cocktails; it was a journey through Japan’s vibrant art and culinary traditions, leaving a lasting impression on all who attended.
