Emma Sticks’n’Sushi is ushering in spring with a new seasonal cocktail menu at its Glasgow cocktail bar
Inspired by Nanajūni, Japan’s traditional calendar of 72 poetic microseasons, the new menu translates the small, fleeting moments that mark the changing of the season into a series of expressive cocktails.
Click here to read our review of Sticks ‘n’ Sushi.
From the first shoots pushing through the soil to the arrival of cherry blossom and the warmer days that follow, each drink reflects a distinct point in the seasonal cycle. Ingredients, flavour combinations and presentation are carefully chosen to capture these brief moments in nature, bringing the rhythm of the Japanese spring to the glass.
Highlights include Grass Sprouts, combining Suntory Toki whisky with mountain vegetables, passion fruit and hinoki
bitters topped with soda, and First Peach Blossoms, blending BarSol pisco and Nikka Coffey vodka with peach and toasted genmaicha. Caterpillars Become Butterflies combines Akashi Tai sake with sugar snaps, jasmine and long pepper aquavit, while First Cherry Blossoms pairs Ukiyo Blossom gin with cherry aperitif, Sakura tea and genmaicha in a delicate nod to Japan’s Sakura season.
Alongside the cocktail list, the bar also offers a curated selection of sake, shochu and umeshu, as well as alcohol-free
serves. A light bites menu features Sticks’n’Sushi favourites such as tuna bites with avocado and miso yuzu, crispy
chicken karaage with wasabi Caesar and, from the robata grill, scallop and bacon sticks.
The new spring menu is now being served at the Sticks’n’Sushi cocktail bar beneath the Glasgow restaurant.
Where
SticksʹnʹSushi Glasgow
7 George Square, Glasgow, G2 1DY
