Japanese cocktail lounge Tanto by Kosen has released its Volume 3 menu, offering guests a new variety of unique Japanese cocktails that can’t be found anywhere else in Tampa Bay.
Tanto opened last year and quickly developed a unique menu using Japanese liquor and fermentation to create an experience centered around flavor profiles inspired by popular signature cocktails.
This intimate and moody atmosphere sets the tone for the menu, with the lounge providing a backdrop for cocktails that are designed to be unexpected, experimental and carefully crafted.
Beverage Director Mike Western said Volume 3 focuses on highlighting how three flavors can work together to create a cocktail.
“Each cocktail is different but are tied together through science by having different shared compounds that blend together,” Western said.
The Volume 2 menu emphasized presentation and delivery, creating a tableside experience with each cocktail. Volume 3 takes a different approach, putting the drinks themselves at the center of the experience.
“This time we are letting the flavors speak for themselves,” he said.
The new menu takes guests on a journey by exploring softer, more approachable mixed drinks at the beginning before moving into a larger carbonated section. The menu then finishes with a selection of more adventurous, experimental and spirit-forward cocktails.
Under the softer and lighter selections, the Pear Almond Blue Cheese cocktail combines blue cheese, vodka, pear, pear acid and roasted almond orgeat with clarified whey. The unexpected combination brings together sweet, savory and creamy flavors in one drink.
As guests move through the menu, the Black Garlic Pineapple Champagne introduces another unusual combination of flavors. Made with black garlic, blanco tequila, vodka, pineapple and champagne, the cocktail blends the savory qualities of black garlic with the sweetness and acidity of pineapple.
