Leading bartender Richard Woods has created a special menu of cocktails to match the food at London restaurant Sushisamba.
The culinary-inspired drinks have been developed with the venue’s executive chef Cláudio Cardoso, featuring and complementing flavours found in the restaurant’s Japanese, Brazilian and Peruvian dishes.
They include the fresh, fiery and cooling Tom Yam, made with coriander, ginger, lime leaf and chili, served long and spiked with Reyka vodka. It is served with an accompanying turbot nigiri.
The Pistachio & Avocado Batida is a colourful variation of the classic Brazilian drink, featuring fresh avocado purée swizzled through crushed ice with cachaça, pistachio orgeat and cacao. It is served long with an accompanying cone of maize cancha.
The Kobe Cocktail (pictured) is a classic rift on the Old Fashioned and has been treated to a wash of the highest grade of Kobe beef fat before being stirred with maple and salted caramel.
Sushisamba in the Heron Tower in the City of London offers a blend of Japanese, Brazilian and Peruvian cuisine, music and design and is also home to restaurant Duck & Waffle.
Richard, who is head of spirit and cocktail development for operator Samba Brands Management, said: “The new list of libations showcases the brand’s creativity and cutting-edge methodologies. Collaborating with the culinary team has added a new and exciting layer to the cocktailing experience.”
Richard has also added new cocktails to the restaurant’s seasonally changing main list, such as the Japanese-inspired Azteca, made with Hibiki Japanese whisky, pisco, an amaro washed with coffee and chocolate bitters.