Reinventing the cocktailing experience, Head of Spirit & Cocktail Development Richard Woods showcased his pioneering methodologies and avant-garde approach to the craft with the launch of Culinary Cocktails in London and New York.

Collaborating with the SAMBA kitchen team, the lineup of Culinary Cocktails is inspired by the restaurant’s tri-cultural coalition: Japan, Brazil and Peru, incorporating SUSHISAMBA ingredients that guests have to crave.

Highlights include the fresh, fiery and cooling Tom Yam served with an accompanying nigiri, the creamy, nutty (Pistachio in London) Avocado Batida served with an accompanying cone of maize cancha and the Wagyu Cocktail (Kobe in London), a classic riff on an Old Fashioned with Japanese Whisky treated to a wash of the highest grade of beef before being stirred with maple and salted caramel, served over ice.

The new additions have received a marked amount of media coverage with mentions in some of the most esteemed publications, including Gotham, Imbibe, PUNCH, Huffington Post, Liquor.com, Time Out, Pursuitist, The Manual, Condé Nast Traveler, Thirsty, Urbanologie, Spirits POST Business, Esquire, GQ, The Telegraph, City A.M., Evening Standard and Metro, among others.

See the full list of Culinary Cocktails here.