NOBU Worldly Beverage Manager Shares Guarded Cocktail using BRUXO N0.4

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NOBU Worldly Beverage Manager Shares Guarded Cocktail using BRUXO N0.4

“Bartending for me is fun creativity, taking me on worldwide journeys,

interacting with unique people and opportunities.”

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NOBU Miami’s Beverage Manager Adrian Cannatello is a world class hospitality professional.

Today, Adrian’s refinement is polished to perfection with decades spent evolving NOBU’s Cocktails and Premium Bartending processes at NOBU Melbourne, Perth, New York, Moscow and Miami.

We are honoured to share with you Adrian’s “MEZCAL MOMO” Cocktail using BRUXO N0.4 ENSAMBLE.

“This is a refreshing cocktail, aromatic and light.”

– Adrian Cannatello

MEZCAL MOMO pairs well with signature NOBU dishes such as the Yellow Tail Jalepeno and Nobu Tiradito.





Onigoroshi Sake

Elderflower Liqueur

Fresh Lime

Shiso Leaf


Drop of Yamamomo Juice

Garnish with Yamamomo


Take two Shiso leaves, hand pressed.

Drop the leaves into a mixing glass with two squeezed lime wedges.

Mix all the ingredients together, shake and strain into a rocks glass over ice sphere.

Garnish with Yamamomo (Japanese mountain peach).







10% Espadin, 30% Barril and 60% Cuishe

Made in Las Salina, Oaxaca

By Mezcal Master Cesáreo Rodríguez

There are vegetal notes of jalepeño, tropical fruits and a mixture of both sweet and hot peppers. It also has a rich, buttery vanilla quality that fans out into a clean salty finish.



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