Ayllu's Sakura No Hana Cocktail: Recipe and Inspiration

Ayllu bar manager Shak Nematulloev has shared a recipe for the Sakura No Hana, a Japanese-Peruvian fusion cocktail designed to mark the 1–2 November Day of the Dead celebrations.

According to the provided details, the drink is inspired by the restaurant's culinary roots and aims to offer delicate floral notes alongside a fruity finish. The recipe combines white rum, sake, sugar syrup, and bitters, finished with a distinct red-wine float to create a layered appearance.

Ingredients

• 50ml white rum (Bacardi specified in the recipe)
• 25ml sake
• 10ml standard 1:1 sugar syrup
• 2 dashes bitters (Angostura specified)
• 15ml red wine, ideally Malbec, for the top float
• 1 edible flower (such as a seasonal cherry blossom), optional for garnish

Method

• Fill an old-fashioned glass with ice.
• Add all the liquids except the red wine and stir to combine.
• Slowly pour in the Malbec so it forms a separate layer on top.
• Garnish with the edible flower, if using, and serve.

Practical Implications and Verification

Home bartenders looking to try this recipe can prepare it with standard bar tools. To verify original announcements, recipes, and future cocktail features, check official announcements directly from Ayllu or publication columns like The Guardian's 'The Good Mixer'.