Yin and Yam

Sandfish Sushi and Whiskey’s bold, tropical Hyogo is no shrinking violet

By Alison Bailin Batz / Photo by Debby Wolvos

Sandfish Sushi and Whiskey is a love letter to Japan and its neighboring Asian countries, reflecting both traditional and progressive flavors from across the continent throughout the menu, often with a global twist.

Many items on the menu are named in homage to Asian culture, including The Hyogo ($17), a signature and fan favorite cocktail that honors the Hyogo prefecture in western Japan. “Hyogo is a vibrant, bustling economic center, transportation hub, and tourist destination with a little bit of everything, much like this cocktail,” says Josh Martinez, bar and general manager of Sandfish. “Both are firing on all cylinders.”

The base ingredient in Hyogo is ube, which is a purple yam native to Asia coveted for its unique notes of sweet vanilla and rich nuttiness. “We create a vibrant violet syrup by combining the yam with coconut and reducing over heat, allowing the sweet, nutty and tropical flavors to meld together seamlessly,” Martinez says.

The syrup is then added to a shaker with Kasama Philippine Rum, which is a small-batch Asian rum aged in American oak barrels, and Howler Head Banana Bourbon, a Kentucky whiskey that is flavored and aged with bananas.

“We then add lime and pineapple juices as well as Velvet Falernum, which is a secret ingredient in many Tiki-style cocktails, before finishing the build with both Bittermen’s Blackstrap Bitters and Norwegian Salt Tincture, together adding baking spice notes,” Martinez says.

The tin gets a good shake before the drink is strained over ice in a faceted rocks glass and garnished with a mint sprig and bachelor’s button flower. “Hyogo is big and bold on the palate,” Martinez says. “Think of it as a spirit-forward, Asian-inspired twist on a pina colada.”

Sandfish Sushi and Whiskey, 4232 N. 7th Ave., Phoenix; 602.675.4020; www.sandfishsushiwhiskey.com.