Roku Gin & Koppert Cress bring “Shun” seasonal thinking to the bar during an exclusive masterclass, Roku Gin x Koppert Cress
Category: Hospitality & Gastronomy
On Monday 20 April, Koppert Cress and Roku Gin organised an in-depth masterclass aimed at bartenders and cocktail professionals.
Shun
At Koppert Cress, everything revolved around a single question: how do you translate seasonal ingredients and botanical precision into distinctive cocktails? Central to this was the Japanese Shun principle, whereby ingredients are used at the moment they reach their peak flavour intensity. Roku Gin applies this principle using six Japanese botanicals – including yuzu, sakura, shiso and sansho – each harvested at their peak and distilled separately. This results in a layered flavour profile that lends itself perfectly to modern cocktail creation.
The collaboration between Roku Gin and Koppert Cress is partly inspired by Rangaku, the historical exchange between Japan and the Netherlands. This shared tradition of botanical discovery and knowledge exchange forms the basis for a contemporary translation into gastronomy and mixology, where culture and innovation converge.
For bartenders, this approach offers a practical guide: working with ingredients at their peak means greater expression, less correction and a purer flavour balance in the glass. During the event, this principle was directly linked to practical application.
Edible Jungle x Roku Gin
In the greenhouse and the Koppert Cress edible jungle, participants gained an insight into how botanicals and microgreens develop, and how factors such as the time of harvest, terroir and freshness determine the final flavour. In this setting, Lyndon Hachey led a Roku Gin masterclass, in which he explored in greater depth the flavour profile, balance and the role of seasonal botanicals within the distillation process and their use in cocktails.
Cressperience Cocktails
In the Cressperience kitchen, guests were immersed in the world of plants. During a kitchen demonstration, Mike and Tobias showed how cress and other specialities can be used in and around cocktails, with a focus on enhancing flavour, creating aromatic layers and presentation. Afterwards, bartenders experimented themselves with flavour pairing, texture and aromatic layering, using microgreens not as a garnish but as a fully-fledged ingredient.
A key part of the programme was the technical exploration of flavour construction and extraction. During tastings and sessions, the focus was on balance, the integration of botanicals and the creation of signature serves. Seasonal thinking was positioned not merely as a source of inspiration, but as a practical framework for cocktail development.
Masterclass Eisma
The event concluded with a masterclass by Martin Eisma (Sin of Sal), in which he demonstrated how to translate the philosophy of Roku Gin and the ingredients from Koppert Cress into concrete cocktail creations. His session focused on flavour layering, extraction techniques and creating balance through seasonal influences. The day concluded with a joint closing drink, during which participants could experience the concepts discussed directly in their glasses.
With this masterclass, both parties demonstrate that the future of cocktails is not just about spirits, but rather about understanding and utilising ingredients. For bars looking to stand out, the key increasingly lies in seasonal approaches, botanical precision and a deeper layer of flavour experience.
More info | Roku Gin
Credits Foto & Video | CT Media & Productions
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