SŪPĀ delicious recipes

Creation of Highball Brands UK

A clean and clear classic daiquiri, where the profile of the rum is elevated to new levels

Ingredients

60ml Takamaka White Rum

25ml Sūpāsawā

20ml Sugar syrup

Serve

Stir & Strain

Serve in a Nick + Nora

Garnish with a lime zest

Creation of Highball Brands UK

Fiery ginger notes balanced with the hints of smoke from the mezcal make a super moreish vodka sour twist

Ingredients

45ml Mary White Vodka

25ml Sūpāsawā

10ml Santo de Piedra Mezcal

20ml Monin agave

Serve

Shake & Strain

Serve in a Rocks glass

Garnish with a rosemary sprig

Creation of Highball Brands UK

The classic gimlet embodied with an ecological approach, taking oxidized vermouth and creating a cordial with Sūpāsawā enhancing the spicy notes of the Blind Tiger Piper Cubeba gin

Ingredients

50ml Blind Tiger Piper Cubeba gin

20ml Rose vermouth cordial

For the Rose Vermouth Cordial:

200ML Sūpāsawā

500ML Rose vermouth

200ML Monin sugar syrup

Serve

Stir & Strain

Serve in a Coupette

Garnish with a frozen red grape

Creation of Highball Brands UK

The classic Southside gets a clean and elevated reinvention with the anise notes of the pastis perfectly complimented by the cooling menthol flavour

Ingredients

60ml Bloomsbury Pastis

25ml Sūpāsawā

8 Fresh Mint leaves

15ml Monin sugar syrup

Serve

Shake & Strain

Serve in a Coupette

Garnish with a mint leaf & star anise

Creation of Highball Brands UK

A Negroni-Sour?! Yep, all the fun and flavour of a negroni, with a clean sharpness to make it super refreshing

Ingredients

25ml Blind Tiger Piper Cubeba gin

25ml Sūpāsawā

25ml Belsazar Red

20ml Campari

15ml Sugar

Serve

Shake & Strain

Serve in a Rocks glass

Garnish with a cherry

Creation of Highball Brands UK

Elegant and moreish, the Sūpāsawā makes an incredibly clear and quick clarified punch with it's complex acid base

Ingredients

60ml Fanny Fougerat Cognac

30ml Sūpāsawā

40ml Cloudy apple juice

20ml Cinnamon syrup

50ml Milk

Add all ingredients (except milk) to a jug

Heat milk to a light simmer, not boil

Add the milk to jug & refrigerate for 12 hours

Filter through coffee filter removing curd

Keep refrigerated

Serve

Build in glass, over block ice

Serve in a Highball

Garnish with cinnamon & apple slice

Creation of Highball Brands UK

The classic margarita with a sophisticated, palate cleansing makeover

Ingredients

50ml Tequila

25ml Sūpāsawā

20ml Monin lemongrass syrup

50ml White wine

Serve

Shake & Double strain

Serve in a Wine glass

Garnish with a lemon grass sprig

Creation of Peter Pliestik

Ingredients

2,5cl Bourbon

3cl Bols Butterscotch

2,5cl Strawberry syrup

4cl Buttermilk

1cl Supasawa

2,5cl Water

Serve

Mix in Frapé mixer

Serve over ice

Creation of the_splendid_spirits

Ingredients

5 cl Mezcal Alma Libre

2 cl St-Germain

2 cl SUPASAWA

1 cl Rooibos Orange Honey

2 dashes of orange bitters

Serve

Stir, Filter & Serve straight up

Creation of Noah Villeneuve

Ingredients

75ml Everleaf Marine

30ml Coconut Water

25ml SUPASAWA

15ml Monin Blue Curacao

3ml Saline Solution (4:1)

Orange Blossom Water (spray for garnish)

Serve

Coupe, Stir & Strain

Creation of The Cocktail Enthusiast

Ingredients

25ml Bulleit Bourbon

25ml Aperol

20ml SUPASAWA

10ml Sailor Jerry spiced rum

10ml Sugar

Serve

Build in glass, over block ice

Serve in a tumbler glass

Creation of Maick Coolen

Ingredients

60ml Yuzushu

20ml Sūpāsawā

45ml Apple juice

10ml Tonka syrup

Serve

Serve in a Tumbler

Garnish with apple slice

Creation of Francesco Artioli

Ingredients

60ml Tomatoes clarified solution

10ml Sūpāsawā

45ml Vodka Koskenkorva

3 drops pears and tomatoes' Shrub

Serve

Build in glass

Garnish with dehydrated tomato peel & celery salt