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Our monthly inspiration created in-house by our bar team. Ask your serve for details.
AZTECA – Rich, Bitter, Complex 13
Hibiki Japanese whisky, Pisco brandy and amaro washed with coffee. Stirred with chocolate bitters and served ‘up’.
SAMBA SOUR – fresh, citrus, velvety 13
A modern Pisco Sour for the urban Pisco Sour drinker. Pisco brandy and maraschino liqueur shaken hard with yuzu, egg white and a turmeric infusion. Served ‘up’.
CAFE MILLONARIO – RICH, VELVETY, AROMATIC 13
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.
BINCHO DOUBLE BLACK SOUR – Coconut, Fresh, Complex 13
Whisky, toasted coconut and spiced sugar shaken with Japanese citrus, egg white and activated charcoal. Served long over cube ice.
CHUCUMBER – Fresh, light 13
Shochu, maraschino liqueur, plum sake and plum bitters shaken with fresh cucumber and lime juice. Served ‘up’.
KAFFIRINHA – Fragrant, powerful 13
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.
SMOKED PLUM NEGRONI – Rich, Rounded, Aromatic 13
Gin, amaro, sweet vermouth and plum wine with a hint of smoked whisky. Stirred down and served over ice.
NASHI MARTINI – Light, fresh 13
Grey Goose La Poire, St. Germain and Japanese plum wine, stirred with lychee water, passion fruit syrup and yuzu. Served ‘up’.
NINA FRESA – Fruity, Bitter, Sweet 13
An updated SUSHISAMBA classic with Russian Standard Platinum vodka, strawberry, grapefruit and guava shaken with rhubarb bitters, lime and sugar. Served ‘up’.
LYCHEE COOLER – Creamy, Fruity 13
Grey Goose vodka, elderflower and vanilla sugar. Shaken with lychee juice and coconut milk. Served long.
BATIDA DE MANGO – Creamy, Fruity 13
Another updated Brazilian classic, mango cream and passion fruit are churned through ice and spiked with Velho Barreiro cachaça and Benedictine liqueur.
SHISO FINE – Herbaceous, Citrusy 13
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.
SESAME OLD FASHIONED – Strong, Rich, Sesame 13
Sesame washed Monkey Shoulder whisky, salted caramel and maple. Stirred until icy cold and served over a large ice block.
PLANTAIN PUNCH – Fruity, Bitter, Fresh 13
Bacardi Carta Negra rum, plantain purée and aromatized wine shaken with egg white, banana, cacao and a coffee infusion. Served on the rocks.
SEASONAL SAKE SPRITZ – Fresh, Acidic, Fruity 13
Sake, St. Germain, plum and fig vinegar. Served long and spritzed with soda.
MISO MULE – Creamy, Complex, Savoury 13
Grey Goose vodka, lime, ginger and a miso and coconut reduction. Served long and lightly carbonated.
CHEEKY MONKEY – Fresh, Smokey, Refreshing 13
Monkey Shoulder whisky and plum wine, seasoned with cherry bitters and topped with ginger ale. Served long.
YUZU GIN FIZZ – Fresh, Citrussy, Light 13
Bombay Sapphire, yuzu juice, shiso infusion. Served long and lightly carbonated.
Created by Richard Woods, Head of Spirit and Cocktail Development, in collaboration with our Corporate Chef Claudio Cardoso and his team, each one incorporates ingredients that you would usually find on your plate.
PADRON PEPPER CAIPIRINHA – Earthy, Vegetal 14
Our earthy and vegetal Caipirinha twist. Muddled limes, churned with Padron peppers and sugar. Served short.
TOM YAM – Fresh, Fiery, Cooling 14
Coriander, ginger, lime leaf and chili. Served long and spiked with Reyka vodka. Served with an accompanying turbot nigiri.
KOBE COCKTAIL – Buttery, Smooth 28
This classic riff on an Old Fashioned has been treated to a wash of the highest grade of Kobe fat before being stirred with maple and salted caramel – served over a block of ice.
SUSHISAMBA is proud to be one of a few restaurants in the world to serve authentic Kobe beef, officially certified by the Japanese Ministry of Agriculture, Forestry and Fisheries. Ask your server for details.
COCONUT SEVICHE – Tropical, Citrussy 14
Coconut gin swizzled through crushed ice with yuzu, passion fruit and a dark chocolate liqueur. Served long with an accompanying ‘shot’ of tuna seviche with a tamarind ponzu.
PISTACHIO & AVOCADO BATIDA – Creamy, Nutty 14
A colourful twist on a classic Brazilian favourite. Fresh avocado puree swizzled through crushed ice with cachaca, pistachio orgeat and cacao. Served long with an accompanying cone of maize cancha.
Offered exclusively in our dining room. Menu items and prices are subject to change.