It takes a lot for me to actually like a gin cocktail. I know martini swillers have been carrying on a love affair with the juniper-y spirit for ages, but I just can’t get on board. It tastes like Christmas trees. Other than creations made with Oxley gin, which undergoes an unusual cold distillation process, I haven’t found a gin cocktail I enjoy. Until now.
The Far East Mule at Sushi Roku is my new favorite. Because of the “mule” in the name, I was as shocked to hear it was made with gin as I was to discover I liked it—or rather, loved it.
The cocktail features Bombay Sapphire East, released in 2011. Mixed with a bit of simple syrup, lime juice and ginger beer and muddled with Thai basil and cucumbers, the Far East Mule is so well balanced I forgot I was drinking gin. Ginger beer can overpower a drink, but the dash of ginger beer in this cocktail gives just the right amount of playful spice to counter the sweetness of the simple syrup.
The new creation is part of Sushi Roku’s summer offerings, which also include the new Summer Break menu. Priced at $45 per person, this meal option features a trio of appetizers including decidedly different Kobe meatballs, albacore sashimi and shrimp dim sum, followed by a refreshing Asian chicken salad “Chinios.” Entrée options include an assortment of sushi rolls or a grilled petite filet with shiitake mushroom tempura tossed in truffle mayo, plus a choice of dessert.
While the restaurant may have sushi in its name and your entrée course is probably a no-brainer, I highly recommend the filet, or more particularly, its side. The tempura mushrooms are quite possibly the best mushroom dish I have ever put in my mouth. The crispy texture and truffle sauce make for a dynamite combination. The folks at Sushi Roku are considering adding them to the regular menu as a stand-alone item due to their popularity. In the meantime, get them and the Far East Mule while you can, in case these seasonal delights don’t stick around.