Sushisamba launches Nikkei-inspired cocktails

Japanese-Peruvian fusion restaurant Sushisamba has launched a new cocktail menu inspired by the flavours found in Nikkei cuisine like miso, sesame and charcoal.

Devised by liquid alchemist Rich Woods, the six new sips will go on sale at the restaurant, housed on the 34^th floor of the Heron Tower in London’s financial district, on 21 November.

Woods has also sought inspiration from Brazilian flavours, as in addition to Nikkei cuisine, which blends Japanese and Peruvian ingredients; Sushisamba also shines a light on Brazilian dishes.

“When you have the culture and spirit of Japan, Brazil and Peru to work with, it’s a never-ending journey of creative opportunities,” says woods.

Among his new creations are the Cheeky Monkey (pictured), a “smoky and refreshing” long drink that blends Monkey Shoulder Whisky, plum wine, cherry bitters and ginger ale.

Click through for images and recipes of the other five drinks on the new menu.

Sesame Old Fashioned

A “strong and rich” marriage of sesame washed whisky, salted caramel and maple stirred until ice cold and served over a large ice block. 

Bincho Double Black Sour 

This “fresh and complex” cocktail features whisky, toasted coconut and spiced sugar shaken with Japanese citrus, egg white and charcoal.

Plantain Punch

A “fruity and bitter” blend of Bacardi Carta Negra rum, plantain purée and aromatised wine shaken with egg white, banana, cacao and coffee.

Seasonal Saké Spritz

This “fresh, fruity and acidic” drink features saké, St. Germain elderflower liqueur, plum and fig vinegar served long and spritzed with soda.

Miso Mule 

A “creamy, complex and savoury” medley of Grey Goose vodka, lime, ginger, and a miso and coconut reduction served long and lightly carbonated.