Ahead of his Mumbai visit, Bussi, dives into the uniqueness of Japanese-inspired cocktails, growing Asian cocktail culture globally, and predicts the future of cocktail trends
Stefano Bussi is in Mumbai to serve up Japanese-inspired cocktails on July 29. Photo Courtesy: Special Arrangement
For Stefano Bussi, being an Italian mixologist in Hong Kong, making delicious yet heady Japanese-inspired cocktails is a beautiful intersection. It’s a learning he has adopted in mixology. “From Italy, I bring a love for hospitality, bold flavours, and a sense of romance in every pour. Hong Kong has taught me adaptability, speed, and the importance of cultural nuance. Japan has given me discipline, restraint, and a deep respect for craftsmanship,” says Bussi, who highlights that the result is cocktails that are not only layered in flavour but also philosophy.
Bussi, who is the head mixologist at The Aubrey, ranked 10 in Asia’s 50 Best in 2024, brings this very interesting mix of concocting Japanese-inspired cocktails for one night only when he gets behind the bar at city-based Loya at the Taj Mahal Palace on July 29. It’s part of his two-city visit, with the first one being the country’s capital earlier this month. The menu is going to be flavours that are bold, layered and aromatic to suit the Indian palate while celebrating unique flavours.
Uniqueness of Japanese cocktails
So, what makes Japanese-inspired cocktails unique? He explains, “Japanese-inspired cocktails are rooted in precision, harmony, and respect for ingredients. What sets them apart is the philosophy behind the craft — it’s not just about flavour, but about balance, seasonality, and the emotional experience of the drinker.” It is also the quiet elegance, adds Bussi, in the way Japanese mixology approaches even the simplest highball, that makes it special, and diners will be able to experience that in Mumbai this week.
Also Read: Love plums? Follow these easy recipes to make innovative dishes this season
The beauty of these cocktails is the use of Japanese ingredients and how they can elevate a classic cocktail and even change the way you look at it. “I’m particularly drawn to ingredients like yuzu, shiso, miso, and umeshu — they bring a depth and complexity that’s both subtle and surprising. I also love working with teas like hojicha and genmaicha, which add a roasted, earthy note.” These ingredients, says the mixologist, allow him to build cocktails that are layered and contemplative, yet approachable. “They complement my style, which leans toward storytelling through contrast — soft and sharp, sweet and savoury, familiar and unexpected,” he adds.
Evolving cocktail trends
The bar takeover in the city is one among quite a few in Mumbai in the recent past celebrating Japanese flavours beyond the food, showcasing how the cocktail culture is booming in India and the city, to explore flavours beyond the traditional offerings. With The Aubrey being at the centre of it in Hong Kong, Bussi says it has given them a platform to showcase the diversity and richness of Asian mixology across the world. “Whether it’s a Japanese-style martini or a cocktail inspired by travels through Asia, we want diners to explore, discover, and fall in love with the region’s incredible drinking culture,” he adds, especially at a time when the trends are constantly changing.
“We’re seeing a beautiful shift toward hyper-locality and sustainability — bartenders are foraging, fermenting, and collaborating with local producers more than ever. There’s also a growing appreciation for low-ABV and spirit-free cocktails that are just as complex and satisfying. In terms of flavour, savoury profiles and culinary techniques like fat-washing and clarification are becoming more mainstream. And of course, storytelling — people want to connect with what’s in their glass, and that’s where culture and creativity come in,” he concludes.
Also Read: Move over strawberries and cream! Use seasonal berries to make unique dishes
Subscribe today by clicking the link and stay updated with the latest news!" Click here!
