Enter the refined world of Japanese cocktails at a unique sensory workshop in Paris.
Colada invites you to discover Japanese mixology in a different way: not by copying ready-made recipes, but by learning to create your own cocktails with exceptional ingredients from Japan.
Accompanied by a Japanese specialist mixologist teacher, you will explore more than 20 premium ingredients made in Japan: sake, shochu, Japanese whiskey, umeshu, yuzushu, infused teas, homemade syrups (sobacha, matcha), fresh juice, and Japanese soft drinks. You'll learn to recognize the iconic aromas of Japan: yuzu, fermented rice, plum, matcha, and cereal, floral, or umami notes.
The workshop begins with a sensory introduction to refine your perceptions: explanations of production and guided tasting of Japanese spirits, retro-olfaction, aromatic vocabulary, and understanding of balances. You will then discover how to combine Japanese ingredients with precision, without masking them, to create elegant, personal, and coherent cocktails.
The experience takes place in a venue designed to be a timeless immersion, combining Parisian architecture, an intimate atmosphere, and Japanese-inspired decor. A rare way to travel through taste without leaving Paris.
At the end of the workshop, take home your 100ml signature cocktail vial, your personalized jigger, and the basics to continue exploring the world of Japanese cocktails at home.
Baptiste, founder of Colada and the GINTO method, had the opportunity to work alongside the Japanese Embassy and the Japanese Ministry of Agriculture to help producers understand cocktail flavors. He also had the pleasure of meeting them on site and welcoming them to his workshop.
As the author of the book Kampaï, published by Hachette, you can also find his work in print.
