Meet the mastermind behind New York’s NEW summer cocktails: SUSHISAMBA Head of Spirit & Cocktail Development Richard Woods.
Raising the ‘bar’ in the cocktailing world, SUSHISAMBA NYC West Village debuted a selection of Virgin Cocktails, Culinary Cocktails and Limited-Edition libations hand-crafted by Richard.
The list is creative and diverse, featuring such non-alcoholic serves as the Yushi Fizz (pictured below) of yuzu juice and elderflower mized with shiso cordial (featured in Town & Country magazine as one of the “best mocktail recipes”), culinary cocktails such as the Plantain Punch with rum, plantain purée and aromatized wine shaken with egg white, banana, cacao and a coffee infusion and the sense-awakening Koko Cold Brew of cold brew coffee infused rum shaken with pineapple, cilantro and coconut sugar.
Following the launch, Richard joined us for an exclusive video interview. Find out what it takes to debut a new drink menu, learn about the inventive methodologies Richard incorporated, Richard’s drink of choice and much more!