Sakura no Hana: Ayllu’s Japanese-Peruvian Day of the Dead Cocktail Recipe

London’s Ayllu restaurant, known for its Japanese-Peruvian fusion, has shared the recipe for its signature Sakura no Hana cocktail. Created by bar manager Shak Nematulloev, the drink was designed to mark the Day of the Dead celebrations on 1–2 November. It combines white rum and sake with bitters and a red-wine float, resulting in a light, layered cocktail with delicate floral notes and a juicy berry finish. The red-wine float adds a touch of theatre, making it visually striking yet easy to prepare at home. This recipe highlights the growing trend of cross-cultural mixology, blending Japanese ingredients like sake with Latin American spirits. For cocktail enthusiasts, it offers a sophisticated option for autumn gatherings or themed parties. As Japanese-Peruvian cuisine gains global recognition, cocktails like the Sakura no Hana are poised to become staples in modern bars.