Not a fan of things that lurk in the shadows? You just might sing a different tune when they are the inspiration behind a dozen stiff and delicious drinks on The Book of Yokai menu at Rosewood Phnom Penh’s Sora Bar.
Japanese folklore describes yokai as supernatural entities and spirits. Think monsters, ghosts and fantastic beings that can cause chaos or be mischievous. No matter what time of the day, you don’t want to run into them.
But with Sora Bar’s new menu, you’ll find a variety of liquid courage options to choose from. Developed in collaboration with Proof Creative, the celebrated bar and beverage consultancy behind award-winning 28 HongKong Street here in Singapore, the Book of Yokai is divided into four chapters, each offering three thoughtfully crafted drinks.
The Japanese dragon Tatsu inspires the first chapter, which features rice as the key ingredient. The standout, God of the Seas, blends brown rice-infused London Dry Gin with dry vermouth and rice vinegar. Elegant, dry and spirit-forward, the delicate rice notes lend a silky-smooth finish to a unique smoky twist on a dry martini.
The second boasts the form and function of Tanuki, a shape-shifting raccoon-like spirit known for its love of sweets. Palm sugar features prominently. The best of the three is the rich and smooth Shapeshifter. Its distinct caramel notes come from Cambodian palm sugar and a fat-washing technique that infuses Diplomático rum with cashew nut butter. Umami is added with whisky and miso.
If you’re big on spice, you’ll love the third chapter featuring Kitsune, the trickster fox spirit. Kampot pepper—only grown in Cambodia and considered the champagne of pepper—takes centre stage in this segment.
It transforms the classic French 75 cocktail into an aperitif-style drink, Sora 75. The pepper lends floral and spicy fragrances to this vibrant concoction that combines passionfruit sherbet with red Kampot pepper aromatics. The drink is finished with sparkling sake and Kampot pepper sugar dust as garnish.
The book ends with Tengu, a red-faced mischievous supernatural being with a prominent nose and threatening expression. The key ingredient in this section is banana, a Cambodian staple.
The Crow Collins is a winner with its infusion of Plantation rum with banana flowers for a delicate, naturally pink concoction. With notes of citrus from makrut lime, it emphasises the nuanced taste of the entire banana plant, including the leaves.
If you need an expert’s recommendation, bar manager Udom Chhoun will oblige. His favourite is Jewel Princess, which includes cru cognac, genmaicha tea, Chinato vermouth, and amaro averna. A toasty, rice-dense drink that acts like a neutral palette cleanser, it is served with a rice krispie that balances out the cognac’s flavour.
“Sora means ‘sky’ in Japanese, which is why we have introduced a Japanese menu while using local ingredients,” says Chhoun. “Everyone on the team is local, young, and passionate. We’re bringing cocktails to the next level to show what Cambodia can offer in the cocktail scene.”
With an aerial view of the skyline from its 37th-floor location, Sora Bar at Rosewood Phnom Penh is the perfect place to relax after a day out and about. Where else can you proclaim supernatural phenomena mean extra phenomenal drinks? But, if you’re seeing double, make sure it’s just the alcohol.
