SŪPĀ delicious recipes

Refreshing, colourful and wonderfully balanced...
Created by Engel Bar London

Ingredients
35 ml Bruichladdich Classic Laddie
20 ml Lavender & Peach Syrup
25 ml Blue Curaçao Liqueur
25 ml Sūpāsawā

Serve
Shake all ingredients over ice. Prepare a glass with a large ice block and double strain your cocktail to achieve a crystal-clear finish.

A chilled & floral blend to awaken the senses, by Les Coursives Cocktail bar

Ingredients

60 ml Get 31, infused with white tea
20 ml Monin white chocolate syrup
15 ml Sūpāsawā
Top with Elderflower Tonic

Serve

Decorate with the iconic Freeze Bear Haribo jelly

A low alcohol blend created by bar Igualmente Lazise

Ingredients

30 ml BrewDog cactus & lime gin
40 ml coconut water
10 ml Sūpāsawā
10 ml Monin strawberry syrup
3 ml Monin coconut syrup (≈ ½ barspoon)
1 dash Angostura bitters
50 ml soda

Serve

Stir and serve over ice.

Spicy, smoky and seriously sippable!
A bold blend with attitude created by PINA BAR IBIZA.

Ingredients

40ml Mezcal Koch Espadín

20ml Humo Chile Chipotle

35 ml Sūpāsawā

15ml Jalapeño-Shrub

Serve

Shake & Stir.

Garnish with a pepper and a slice of lemon.

Tajin rim for that extra kick

Bright, airy and beautifully tart, this cocktail floats between citrusy sharpness and floral finesse.
Sūpāsawā lifts the profile with perfect acidity and balance.
Creation of Up in Smoke bar

Ingredients

45ml Gin Sul

30ml Grapefruit cordial

20 ml Sūpāsawā

2–3 dashes grapefruit bitters

Edible elderflower air

Serve

Shake & Stir.
Garnish with the Elderflower air.

Creation of Edgar Orduño, Choclo Kortrijk.

The winner of our Sūpāsawā competition!

Ingredients

30ml Nixta corn liquor

20ml Yusibi

10 ml Opius Albedo

50 ml tomato syrup

15 ml Sūpāsawā

Serve

Stir and serve over ice.
Garnish with a sun-dried tomato and a corn leave.

A smooth, tangy twist that blends bold botanicals with creamy comfort.

Ingredients

30ml Bombay Sapphire

15ml Drink Tanica

15ml lychee liqueur

10ml raspberry syrup

10ml Sūpāsawā

45ml vanilla buttermilk whey

Serve

Shaken hard, served chilled.
Balanced, bright, and just the right amount of weird.

Creation of Vikeza Gastro

Ingredients

45ml Volcan Tequila

15ml Cointreau

22,5ml Sūpāsawā

15ml simple syrup

Serve

Shake all ingredients well and strain into a rocks glass over fresh ice.
Garnish with a lime wedge and rimming salt.

Creation of Mr Henri (Henri Lunelli)

Ingredients

40ml Bobby’s Schiedam Dry Gin

20ml Sūpāsawā

20ml Pandan Syrup

Serve

Stir & Serve (in a coupette)
Garnish: 3 drops of Sesame Oil

Creation of FUGAZI cocktailbar

Fresh, bold and irresistibly smooth – the perfect start of the night!

Ingredients

50ml Sir Dam Vodka (red beet infused)

20ml Tarragon/Honey Cordial

10ml Sūpāsawā

Top of with ginger beer

Serve

Stir & Serve

Creation of FUGAZI cocktailbar

Sophisticated, vibrant and smooth—where botanical gin meets grilled peach and a sparkling twist.

Ingredients

40ml Hendrick's Grand Cabaret Gin

20ml Champagne Grilled Peach Cordial

10ml Sūpāsawā

2 Dashes Electric Bitters

Serve

Shake all ingredients (except bitters) with ice and strain into a chilled glass.

Garnish with a grilled peach slice and finish with electric bitters.

Creation of the barkeeper of Hakkasan Abu Dhabi

It’s a cocktail that speaks to travelers and dreamers, reminding you that life is a journey—full of rich, unexpected flavors waiting to be explored.

Ingredients

40ml Whiskey

20ml Framgelico

5ml Sūpāsawā

5ml Popcorn syrup

2 Dashes of chocolate butter

Serve

Stir & Serve

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 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 Maick Coolen

Ingredients

60ml Yuzushu

20ml Sūpāsawā

45ml Apple juice

10ml Tonka syrup

Serve

Serve in a Tumbler

Garnish with apple slice

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 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 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

Creation of FUGAZI

A smokey, aromatic lowball with some zing to it.

Ingredients

40ml Rooster Smoked Pineapple Tequila

15ml Sūpāsawā

20ml Midi Liquid Sunset

20ml Sage-Pineapple Cordial

Serve

Serve in a Tumbler glass

Garnish with a flower

Creation of Opium London / The Breakfast Group

Ingredients

2 cl Grey Goose Vodka

2 cl Cherry Sangue Morlacco

1 cl SUPASAWA

1 cl Ming River Baijiu

1 cl Bristol Vanilla Syrup

3 dashes of lemon bitters

Serve

Serve in a Tumbler glass

Garnish with a Cherry

Creation of The barman next door

Ingredients

45ml Rooster Sake

30ml Vodka

30ml Hibiscus syrup

22,5ml Supasawa

30ml Iced white tea

Serve

Serve in a longdrink glass

Garnish with a slice cucumber and a piece of lemon

Creation of Reallyicetomeetyou

Ingredients

60ml Hibiscus Berry Gin

30ml Sūpāsawā

25ml St-Germain

Serve

Stir together in your glass

Fill with ice

Top off with Fever-Tree

Garnish with Lavender and Lemon slice

Creation of Remi Talibon

Ingredients

50 ml Tequila 1800 Anejo infused with Toasted Sesame Oil and Fresh Mint

5 ml Blue Agave Syrup

2,5 ml Supasawa

Serve

Stir all ingredients in a mixing glass

Serve in a Tumbler glass

Creation of Jose Dominguez

This cocktail is inspired by some of the flavor profiles of Korea.

Jujube is an Asian date that is commonly used in China and Korea.

Ingredients

35ml Tokki Black Label

20ml Sūpāsawā

15ml Tokki Gold Label

30ml Cassia and Peach shrub

80ml Homemade Jujube soda

Serve

Serve in a Tumbler glass

Garnish with a flower

Creation of Adam Smid & Romulo dos Santos

Ingredients

5ml Kina L'aero (Tempus Fugit)

7,5ml Sūpāsawā

10ml Cointreau

20ml Yuzu Sake

40ml Hibiki Japanese Harmony

30ml Fresh Egg White

Serve

Shake & Double strain

Serve in a coupette

Garnish with Matcha orange bitters

Creation of Mihai Gheorghe Burca

Ingredients

45 ml Salted Vodka with Peach Compote & Lemon Verbena

20 ml Manzana Verde

10 ml Supasawa

Serve

Garnish : Campari Glass & Peach pearls

Creation of Camilo Solano

Ingredients

60ml Pisco El Gobernador

30ml Sūpāsawā

22ml Syrup 1:1

4 Drops Aura / Egg White

Serve

Shake everything together

Serve in a Tumbler glass

Creation of Glen Beauprez

Ingredients

45ml Blind Tiger gin

15ml Cilantro cordial (with Sūpāsawā)

20ml YUSIBI

15ml Aloë Vera

4 dashes absinth

1 dash saline solution

Serve

Shake & strain

Serve in a Tumbler glass

Garnish with a star anise

Creation of One Sip Club

Ingredients

22,5ml Mezcal

22,5ml Pineapple liqueur

22,5ml Aperol

22,5ml Supasawa

Spritz yellow chartreuse

Serve

Combine all ingredients with ice

Stir & Serve in a glass of choice

Creation of Alon Zohar

Ingredients

60ml Flor de Cana 4

22,5ml Sūpāsawā

30ml Strawberry & Kafir Lime

2 dashes aromatic bitters

Serve
Shake everything together

Serve in a long drink

Creation of Weekly Tiki

Ingredients

60ml Foursquare Probitas Rum

20ml Sūpāsawā

20ml Banana Oleo

Serve
Stir ingredients with ice

Strain over clear block ice

Creation of Chimari Studio

Ingredients

45ml Kwai feh Lychee

10ml Fresh Strawberry Juice

20ml William Fox coconut

10ml Sūpāsawā

15ml Saline

3 dashes aromatic bitters

Serve
Shake everything together

Serve in a Tumblr glass

Creation of Ugljesa Boljevic

Ingredients

30ml Monkey Shoulder

30ml Amaro Montenegro

30ml Aperol

20ml Sūpāsawā

Serve
Shake everything together

Serve in a Wine glass

Creation of Alceste Siobhan Von Holz

Ingredients

25ml The Helsinki Distilling Aquavit

15ml Denoix Fenouillette de Brive

10ml Paranubes Blanco

15ml Sūpāsawā

10ml Tito's fat washed olive oil and cumin

Serve
Mix everything together

Serve in a Wine glass

Botanical, floral and effervescent...
CREATION OF MAUZ MADRIZ

Ingredients
• 40 ml Bombay Premier Cru
• 25 ml St Germain
• 60 ml hibiscus syrup (a hibiscus cordial made with sugar and Sūpāsawa)
• Top with Prosecco

Serve
Shake with cubed ice, strain into a spritz glass and finish with bubbles.
A floral spritz with a sparkling edge