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.

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