Download the full BEVERAGE BOOK in PDF form.
Cocktails created over the years at our SUSHISAMBA locations, by our bar team – both past and present.
CAFE MILLONARIO – Rich, velvety, aromatic
Coffee-washed dark Bacardi Carta Negra substitutes vodka in our ‘Espresso Martini’. Shaken with Tonka bean infused maple syrup, dark chocolate and the obligatory espresso shot.
CHUCUMBER – Fresh, light
Shochu, maraschino liqueur, plum sake and plum bitters shaken with fresh cucumber and lime juice. Served ‘up’.
KAFFIRINHA – Fragrant, Herbaceous
Our creative take on a Brazilian classic. Fragrant Kaffir lime leaves infused in Velho Barreiro cachaça, churned with lime and sugar. Served short over crushed ice.
NASHI MARTINI – Light, fresh
Grey Goose La Poire, St. Germain and Japanese plum wine, stirred with lychee water, passion fruit syrup and yuzu.
SAMBA SOUR – Fresh, Citrus, Velvety
A modern Pisco Sour for the urban Pisco Sour drinker. Pisco brandy and maraschino shaken hard with yuzu, egg white and a turmeric infusion.
LYCHEE COOLER – Creamy, Tropical, Fresh
Grey Goose vodka, elderflower and vanilla sugar. Shaken with lychee juice and coconut milk. Served long.
SHISO FINE – Herbaceous, Citrusy,
Tall and refreshing. Russian Standard Platinum vodka infused with shiso leaves, crème de pêche and housemade Thai basil syrup. Lengthened with apple and lime and served long, over crushed ice, with a bleed of crème de cassis.
TOM YAM – Fresh, Fiery, Cooling
Hendrick’s gin, coriander infusion, chilli, lemongrass and lime leaf. Churned through crushed ice, with ginger syrup and citrus juices. Served long.
NINA FRESA® – Fruity, Bitter, Sweet
Russian Standard Platinum vodka, strawberry, grapefruit and guava, shaken with rhubarb bitters, lime and sugar.
KOBE COCKTAIL* – Rich, Nutty, Velvety
Kobe fat washed Japanese whisky, salted caramel, maple. Stirred until icy cold and served over a block of ice.
Inspired by flavour and changing with the seasons. The below list of cocktails have been created in-house by our bar team and are exclusive to this location.
Our monthly inspiration created in-house by our team.
Please ask your server for details
COCONUT BATIDA – Long, Fresh, Tropical
Velho Barreiro cachaça and Bacardi Cuatro rum churned through crushed ice with coconut liqueur and lime. Served long.
SAKE SPRITZ – Light, Fresh, Floral
Black sake, rosé wine and St.Germain. Served long and spritzed with sparkling sake and grapefruit oils.
ANCHO RIO – Short, Warming, Fiery
Cocoa butter washed Velho Barreiro cachaça, Punt e Mes and Ancho Reyes Verde. Stirred until icy-cold with salted caramel and coconut. Served a-la-Manhattan.
JAPANESE AMERICANO – Long, Floral, Aperetif
Preserved cherry blossom infused Campari, rosé vermouth, lychee and plum. Served long and spritzed with dry-ginger soda.
GREEN TEA & PEACH BELLINI – Fruity, Dry, Sparkling
Sencha green tea & peach liqueur and peach purée gently blended with Prosecco.
PAN DAN – Smokey, Short, Spirituous
Monkey Shoulder scotch whisky, pan dan infusion, fig and caramel bitters. Stirred down and served over a chunk of ice.
YUZU MARTINEZ – Spiritus, Clean, Zesty
Bombay Sapphire gin, stirred with Martini Riserva Speciale Rubino vermouth, homemade yuzu liqueur and maraschino.
LITTLE PEDRO – Short, Fresh
Chilli infused Barsol pisco and Ancho Reyes Verde shaken hard with cucumber, yuzu and Orgeat. Served short and over ice.
SMOKEY WATER – Smokey, Tropical, Fresh
Sesame washed Japanese whisky, coconut sugar and coconut water. Served long over ice.