Chūhai

Ingredients

Serves: 1
Mugi shochu (barley)2.25cl
Imo shochu (sweet potato)2.25cl
clarified guava frozen puree*9cl
Palo Santo cordial**1cl
pear eau‑de‑vie0.25cl
Calvados Blanche0.25cl

Batch, chill, carbonate (~2,7–3,0 bar).
Serve in a highball over clear ice spear.

GLASSWARE : PRIESTLEY BY KES-SHO
ICE : RECTANGULAR ICE CUBE
GARNISH : FLOWER PETALS

Fruit flavors

Technique(s)

*Clarified guava puree

Puree + Pectinex, 50°C

1) strain clear.

**Palo Santo cordial

Water + sugar + Palo Santo + citric acid.

Discover more of Mario La Pietra cocktail recipes

Mario La Pietra
Creative mixologist with a global storytelling edge

While mixology is often defined by precision and technique, Mario La Pietra elevates it into a powerful storytelling experience.
Rather than simply creating cocktails, he designs immersive signature drinks that reflect his journeys, inspirations, and international experiences. Each creation is carefully crafted to deliver more than taste — it offers a unique narrative and emotional connection.
Originally from Puglia, Italy, Mario La Pietra is an international bartender and creative mixologist known for his innovative approach to modern mixology. Throughout his career, he has worked across Europe, Asia, and Australia, building a strong global presence in the premium cocktail and hospitality industry. As a result, his vision goes beyond traditional bartending. He combines technical expertise, cultural influences, and creative storytelling to redefine the cocktail experience.
Today, Mario represents a new wave of luxury mixology, where every detail matters. His creations are not just drinks — they are high-end sensory experiences, designed to engage, inspire, and leave a lasting impression.

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