Cocktail of the week: Ayllu’s sakura no hana – recipe | The good mixer

An elegant and slightly flamboyant Japanese-Peruvian fusion with delicate, floral notes and a fruity finish

Inspired by our restaurant’s Japanese-Peruvian roots, and to mark the 1-2 November Day of the Dead celebrations, this drink combines white rum and sake with a dash of bitters and a red-wine float: the result is a light, layered cocktail with delicate, floral notes, juicy berry fruit and just enough theatre to impress without being hard to make.

Sakura no hana

50ml white rum – we use Bacardi 25ml sake 10ml standard 1:1 sugar syrup 2 dashes bitters – we use Angostura 15ml red wine, ideally malbec, to float on top 1 edible flower (we use a cherry blossom when it’s in season), to garnish (optional)