SushiSamba have teamed upCool Earth, an amazing charity that is dedicated to eradicating deforestation by working directly with indigenous villagers. For their first charity initiative they have created a sensational menu that will run throughout December in the restaurant using indigenous ingredients from the Peruvian rainforest,includingthisdelicious cocktail created by Rich Woods.This will run alongside the usual menu for December where all net profits for each dish/cocktail sold will go to Cool Earth.
Black raspberry Liqueur Infused with Asháninka coffee, topped with champagne
70gAsháninkacoffee per bottle of Chambord (filtered)
35ml Chambord/coffee liqueur
Add 70g of coffee to bottle of Chambord and leave for 24 hours.Filter the liqueur.Pour 35ml into champagne glass.Top with 85ml champagne.
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