Overview: Ayllu bar manager Shak Nematulloev presents Sakura no Hana, a layered cocktail featured in The Guardian’s Good Mixer series released October 30, 2026. Inspired by the venue’s Japanese-Peruvian roots and Day of the Dead celebrations, the drink combines white rum and sake with a red-wine float to create an elegant, slightly flamboyant experience.
The Full Story
The cocktail is designed for an old fashioned glass filled with ice. Shak Nematulloev specifies using 150ml of white rum, specifically Bacardi, alongside 25ml of sake and 10ml of standard 1:1 sugar syrup. Two dashes of Angostura bitters are added to the mixture before stirring to combine all liquids except the wine.
A pink layered cocktail with ice cubes and a pansy flower garnish in a glass completes the visual presentation. The recipe calls for 15ml of red wine, ideally Malbec, to float on top of everything else. Slowly pouring the Malbec ensures it sits as a separate layer on top of the base mixture. Garnish with an edible flower, such as a cherry blossom when in season or a pansy, and serve immediately.
The drink is described as having delicate, floral notes and a fruity finish with juicy berry fruit. It offers just enough theatre to impress without being hard to make, marking the 1-2 November Day of the Dead celebrations at Ayllu in London W2.
Consumer Takeaway
This release offers the drinker a light, layered cocktail that balances white rum and sake with a theatrical red-wine float. The recipe provides clear instructions for home preparation using standard spirits like Bacardi and Angostura bitters alongside Malbec wine.
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