Cocktail of the Week – Ayllu’s Sakura no Hana
A sleek Japanese‑Peruvian blend starring white rum, sake and a floating malbec dazzles the palate.
Elegant, slightly flamboyant, and unmistakably Japanese‑Peruvian, the Sakura no Hana cocktail arrives just in time for the 1‑2 November Day of the Dead celebrations.
Ingredients
50 ml white rum (Bacardi)
25 ml sake
10 ml standard 1:1 sugar syrup
2 dashes Angostura bitters
15 ml red wine, preferably malbec, for a float
1 edible flower – cherry blossom when in season (optional)
Method
Fill an old‑fashioned glass with ice. Add the rum, sake, syrup and bitters, then stir to combine. Slowly pour the malbec so it rests atop the mixture as a separate layer. Garnish with the edible flower if desired and serve.
The result is a light, layered drink that balances delicate floral notes with juicy berry fruit, delivering a touch of theatre without demanding complex technique.
Shak Nematulloev, bar manager at Ayllu in London W2, crafted the recipe to showcase the venue’s Japanese‑Peruvian roots.
