Japanese-Cloud-Coqtail

Japanese Cloud

Wrapped in a retro-futuristic aura, Amelia Lounge commands the scene at Address Sky View. Originally from Beirut, this venue has found its new home among the stars in Downtown Dubai, bringing with it the legacy of Lebanese mixology, Japanese influences, and the promise of unforgettable nights that stretch into the early hours, sipping a Japanese Cloud.

Alain Achkar, the Story of a Talent

Behind the bar, bathed in golden reflections bouncing off the Art Deco arches, Alain Achkar crafts the liquid soul of the venue. His story is one of a raw talent: from electrical engineering student to cocktail master, he honed his craft in Beirut’s top mixology hubs — from Mandaloun Club to Central Station Boutique Bar — before landing here, where every evening he turns the act of drinking into poetry.

Japanese Cloud, like a Cloud

Japanese-Cloud-di-Alain-Achkar-Coqtail
Japanese Cloud created by Alain Achkar

His Japanese Cloud is a refined take on the French 75, transcending the classic to become an ethereal experience, like a cloud. The cocktail begins with champagne and takes you on a journey through blooming cherry orchards and Japanese citrus groves before lifting you into the skies. This is the promise of Amelia Dubai: to transform every sip into an unforgettable memory, every night into a new chapter in a story that unfolds under Dubai’s glittering sky, night after night.

Ingredients

  • 30 ml Japanese gin
  • 10 ml Mancino Sakura
  • 20 ml fresh lemon juice
  • 15 ml simple syrup
  • 40 ml brut champagne
  • 1 scoop of lemon and yuzu sorbet
  • Passion fruit and pisco foam

Foam Ingredients

  • 600 ml water
  • 250 ml pisco
  • 150 ml passion fruit syrup
  • 8 g lecithin

Pisco And Passion Fruit Foam

Mix all the ingredients in a whipping siphon and use an air pump to create the foam.

Method

Aggiungere una pallina di sorbetto di limone e yuzu. Shake the gin, vermouth, lemon juice, and syrup with ice. Strain into a chilled coupe glass, then top with champagne. Finish with a scoop of lemon and yuzu sorbet.

Garnish

Finish the cocktail with a passion fruit and pisco foam.

The article first appeared on Coqtail – for fine drinkers. Order your copy here

Images courtesy Amelia Lounge