Savory cocktail lovers, rejoice: there’s a new umami treat on the market. The only trouble is, you’ll have to go to London to try it.

Richard Woods, Head of Cocktail and Spirit Development for Samba Brand Management's restaurants, has debuted an original creation at one of London’s newest steakhouses, Sushisamba.

A modern twist on a classic Old Fashioned, The Kobe Cocktail is treated to a wash of the highest grade Kobe fat, then stirred with maple syrup and caramel. It comes served over a block of ice, and for £28, it can be yours.

Sourced from Wagyu cattle raised in Japan, the cows lead a life of leisure, enjoying regular massages and beer as part of their diet, both of which help create the desirable tenderness and marbled fat. Currently, the coveted beef is available at just a small number of London restaurants, and a Kobe steak can set you back at much as $200.

The cocktail forms part of Woods’ culinary-inspired cocktail list, featuring regional ingredients from Sushisamba dishes, including Brazilian, Japanese and Peruvian cuisine.

Who knows—with additional Sushisamba locations in New York, Las Vegas and Miami, this decadent creation could someday come stateside. Bourbon buffs, stay tuned.

Photo via Sushisamba