Maybe you’ve seen the SUSHISAMBA “story” on our menus or website…

Only at SUSHISAMBA will you find a unique blend of Japanese, Brazilian and Peruvian culture and cuisine. SUSHISAMBA is born of the energy and spirit of these three distinct cultures; a tri-cultural coalition that took root in the early 20th century when thousands of Japanese emigrants traveled to South America’s fertile soil to cultivate coffee plantations and find their fortune. In bustling cities like Lima in Peru, and São Paulo in Brazil, the integration of Japanese, Brazilian and Peruvian cultures flourished.

Clearly, coffee is critical to the SUSHISAMBA DNA.

So it’s no surprise that we’re pushing the best in coffee creativity to new heights by blending it with another beloved SUSHISAMBA mainstay: booze.

Here’s a sampling of ways in which we’ve spiked coffee to new levels of caffeinated happiness…

Diplomatico rum, plantain purée and aromatized wine shaken with egg white,
banana, cacao and a coffee infusion. Served on the rocks.

This libation was named one of the top 39 “rum cocktails to drink this summer” by Town & Country. It offers right amount of fruit – with signature SUSHISAMBA punch.


Coffee-washed dark Bacardi Black substitutes vodka in our ‘Espresso Martini’. Shaken with
Tonka bean infused maple syrup, dark chocolate and the obligatory espresso shot.

Featured this summer in the New York Times’ Spiking Coffee Gives New York Bars a Fresh Buzz, this rich, velvety and aromatic drink redefines the concept of nightcap.

Cold brew coffee infused Bacardi rum shaken with pineapple, cilantro and coconut sugar.
Served long and fresh.

Virgin alternative:

Cold brew coffee shaken with pineapple, cilantro and coconut sugar. Served long and fresh.

Head of Spirit & Cocktail Development — and Koko Cold Brew creator ­– Richard Woods dubs this drink a “supercharger.” It was also featured on spirit-centric, where you can get the recipe and try it at home!