bittersweet & sassy

SS Watermelon Baja

Clink Clink! Our Watermelon Baja is a long mix of Aperol and cachaça, churned with fresh watermelon and grapefruit juice. Agave brings a sweet touch to this refreshingly bitter drink.

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show me the mango!

September SAmbatini

We know that the Fall season has plenty of delicious ingredients to play with, but it can still be difficult to let go of Summer. To hold on a little longer, our mixology team has crafted a tropical-themed Sambatini made with mango, yuzu, coconut milk, nectar, nigori sake, crème de peche, and rum. Cheers!

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Mama Knows Best

Mom Day Cocktail

We know how much Mom means to you. That’s why we crafted a delicious drink especially for Mother’s Day; it’s made with rose liqueur, guava juice, rhubarb bitters and prosecco. Cheers!

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dynamic duo

Sushi + Bar

Crafted by Chef John, we present a caipirinha refined and redefined: Leblon Cachaca, yuzu cordial, St. Germain, splash of sparkling Moscatel, Cave Amadeu, and a couple drops of Grenadine! Then, paired with a sake-mirin-soy marinated salmon topped with Leche de Tigre purée. Now, this is what happens when bar meets sushi at SUSHISAMBA Las Vegas!!!

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Cocktail Sessions

A few weeks ago the Culinary and Beverage teams united for our first official ‘Cocktail Sessions.’ Drew (our Beverage Director) and I have been anxious to try out some more culinary-driven recipes and innovative styles of execution. We started things off with a housemade aji amarillo syrup for spice, cachaça for a Brazilian kick, some sweet mango – and fresh basil. I’ll start posting the recipes for you to try at home (give a shout if you have any questions!)

Stay tuned for some shots from the second sessions….

.5 oz aji amarillo syrup
1.5 oz cachaca
.5 oz fresh mango juice
.5 oz fresh passion fruit juice
.5 oz fresh lime juice
1 oz. prosecco
3 leaves, muddled fresh basil
notes: next time around – reduce passion fruit, add more spice!

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