SUSHISAMBA rio Unveils a Refreshing Menu of Summer Cocktails

CHICAGO (April 20, 2010) – A pioneer of market-fresh mixology, SUSHISAMBA rio (504 N. Wells) debuts a menu of inspired signature cocktails, expertly created by Corporate Beverage Director Jason Ferris.
The new libations embody the distinct flavors of Brazil, Peru and notably Japan, “We really wanted to present some classic Japanese flavors and feature Nigori Sake in a cocktail.  In the Kumori, I’ve tied these fresh, natural flavors together and brightened them with the addition of nori sea salt.  The salt allows the fresh flavors to pop,” said Ferris of his vision.
In addition to the Kumori, the supremely crafted ¡Caliente! (Leblon Cachaça, mango and passion fruit juices, aji panca syrup) and Beijo (Cruzan Rum, St. Germain, Canton, muddled raspberries, cava float) are just two of the refreshing new cocktails perfect for cooling in the warmer months ahead.
Each libation ($12) is made exclusively with fresh muddled fruits and juices. The menu also includes:

Finlandia Grapefruit Vodka, yuzu, lemon and lime juices, sugar rim
Lemon Samurai
Svedka Citron Vodka, apple liqueur, peach, guava
Shochu, St. Germain, muddled cucumber
Heradurra Silver Tequila, muddled mint, lime juice
Nina Fresa
Svedka Vodka, muddled strawberries, orange liqueur, guava
Samba Juice
Cruzan Raspberry and Watermelon rums, açai, passion fruit, crème de banana, guava
Open 7 days a week, SUSHISAMBA rio offers dining; Sunday-Monday 11:45am-11:00pm, Tuesdays 11:45am-Midnight, Wednesday-Friday 11:45am-1am and Saturdays 11:45am-2am. SAMBABRUNCH is offered exclusively on Sundays from 11:45am-3:30pm.
SUSHISAMBA rio offers inventive fare that unites bold Brazilian flavors, precise Japanese technique and traditional Peruvian culinary traditions on one plate. Reservations can be made by calling the restaurant at (312) 595-2300 or by visiting; all major credit cards are accepted. For more info, visit


Suggested Articles

New reports have an updated forecast on the total sales lost from COVID-19 and restaurants are pacing ahead of retail and beauty businesses that are c

Leaders come together to share creative strategies and tactics as the industry reopens.

We discussed how bars and restaurants can structure their menus with Allison Varone, VP of Belvedere Vodka for Moet Hennessy USA.