Brazilian-Peruvian-Japanese fusion restaurant Sushisamba has added six new culturally-inspired cocktails to its innovative menu, created by head of spirit and cocktail development, Richard Woods.

Cheeky Monkey – one of six new cocktails at Sushisamba

Influenced by the venue’s tri-cultural DNA, Woods has taken fresh inspiration from Japan, Brazil and Peru to craft six new cocktails.

Flavours of Japan are evident in the “creamy, complex” Miso Mule, which blends vodka, lime, ginger, coconut reduction and miso, while elements of Brazil and Peru feature in the “fruity and bitter” flavours of Plantain Punch – a combination of Carta Negra rum, plantain purée and aromatised wine shaken with egg white, banana, cacao and a coffee infusion.

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

Click through the following pages to see some examples of the cocktails on the menu.

Bincho Double Black Sour

Fresh and complex

Ingredients: whisky, toasted coconut and spiced sugar shaken with Japanese citrus, egg white, activated charcoal

Serve: served long over cubed ice

Sesame Old Fashioned

Strong and rich

Ingredients: sesame-washed whisky, salted caramel, maple

Serve: stirred until icy cold and served over a large ice block

Plantain Punch

Fruity, bitter and fresh

Ingredients: Bacardi Carta Negra rum, plantain purée and aromatised wine shaken with egg white, banana, cacao and a coffee infusion

Serve: on the rocks

Seasonal Sake Spritz

Fresh, fruity and acidic

Ingredients: sake, St. Germain, plum and fig vinegar

Serve: long and spritzed with soda

Miso Mule

Creamy, complex and savoury

Ingredients: Grey Goose vodka, lime, ginger and a miso and coconut reduction

Serve: long and lightly carbonated

Cheeky Monkey

Smoky and refreshing

Ingredients: Monkey Shoulder Whisky and plum wine, cherry bitters, ginger ale

Serve: long