Make This: Kasa Moto's Island Affair

 Rum, citrus and tropical fruit combine in this Caribbean-inspired cocktail from Yorkville’s swish Kasa Moto.

Kasa Moto cocktail recipe

Serves 1

Preparation time 15 minutes

Cooking time 10 minutes

Possibly Yorkville’s best kept secret, Kasa Moto has been quietly slinging some of the city’s prettiest cocktails for the past four years. The contemporary Japanese restaurant offers refined dining on the ground floor, while the second level boasts a sprawling patio that’s somehow managed to fly under the radar.

Jae Santos and Damian McIntyre of Kasa Moto

Bar manager Jae Santos (left) and head bartender Damian McIntyre (right) create a wide-ranging cocktail programme for Kasa Moto

To appeal to both crowds, Jae Santos and Damian McIntyre draw inspiration from Japanese ingredients and their own backgrounds when designing cocktails.

Originally from the Caribbean, McIntyre’s bartending style revolves around all things tropical. “Bananas are our largest agricultural export,” says McIntyre. “I grew up on bananas so I make a banana and guava Mai Tai.”

While McIntyre reflects on his roots, Santos gets inspiration from his family. “My grandmother has a cantaloupe-lemonade she’s made for our family since we were kids and it’s a very simple recipe but it’s so delicious. I put that on our menu with a little bit of tweaking here and there, adding some different ingredients to elevate it,” he says.

But the two aren’t the only ones crafting Kasa Moto’s cocktails – the whole bar team is involved in the creative process. During brainstorming sessions, everyone gets to add their input, drawing inspiration from each of their own unique backgrounds and experiences to invent something special.



Cocktail Ingredients

  • 2 oz Flor de Caña 7-year-old rum
  • ½ oz Luxardo cherry
  • ¼ oz Frangelico
  • 1 ½ oz banana purée
  • ½ oz lemon juice 
  • ½ oz simple syrup
  • Banana chip, edible flowers and a brandy-soaked cherry to garnish


Banana purée Ingredients

  • 2 ripe bananas
  • 1 ½ cups water
  • Banana liqueur


Simple Syrup Ingredients

  • 1 cup sugar
  • 1 cup water


For the banana purée:

Add bananas and water to a blender. Starting on low, blend the bananas, working up through the speeds until everything is fully integrated. For every 20 oz of banana purée, add 5 to 7 oz (depending on your preferred sweetness) of banana liqueur. Mix until liqueur is integrated.


For the simple syrup:

Combine sugar and water in a pot set over medium heat. Stir until sugar is dissolved in the water. Cool syrup.


For the Island Affair:

Add all ingredients into a cocktail shaker over ice. Shake to dilute and chill. Strain the drink into a rocks glass filled with ice. Add garnishes.