Ingredients:

• 3-5 English cucumber ribbons
• 1 pinch salt
• 3/4 oz lemon juice
• 3/4 oz lime juice
• 4 oz Thousand Cranes Sake
• 1.25 oz lemongrass simple syrup
• 1 egg white
• 5-6 dashes of aromatic bitters

lemongrass simple syrup:

• 3-5 crushed lemongrass stalks
• 1 C water
• 1 C sugar
• Bring water and lemongrass to a boil
• Remove from heat
• Steep for a minimum of 2 hours (preferably overnight). Combine lemongrass tea with sugar and return to heat to melt sugar.
• Store in an airtight container with a freshly crushed lemongrass stalk.

Preparation:

• Muddle cucumber with salt and citrus juices.
• Add remaining ingredients and reverse dry shake.
• Double strain into a coupe glass where the oils of both lemon and lime have been expressed and along the outer rim and edge/side of the glass beforehand.
• Spread the dashes of aromatic bitters using a toothpick
• Garnish with a cucumber ribbon.

By: Brenna Sullivan

INGREDIENTS:

• 2 oz Cold Brew or Espresso
• 2 oz White Lotus Sake (please invert the bottle 2-3 times before using)
• .5 oz Earl Grey Syrup
• .5 oz Demerara (or Rich Simple Syrup)
• 2 dashes of Orange Bitters

Earl Grey syrup

• Steep your water in a tea bag and use that tea when you make your simple syrup instead of plain water

Preparation:

• Chill a coupe glass
• Combine ingredients in a shaker with ice
• Shake vigorously for 20 seconds (the harder the shake, the better the froth)
• Remove ice from the coupe
• Strain into coupe
• Garnish with an orange wedge (or dehydrated orange slice)

Ingredients:

• 3 oz Thousand Cranes Sake
• 2 oz White Vermouth Mix
• Lemon Rind

White vermouth mix:

• 2 parts extra dry vermouth (Recommend: Gonzalez Byass extra dry or Dos Deus extra dry)
• 1 part sweet white vermouth (Recommend: Dos Deus White)
• 1/2 part Lilet Blanc

Preparation

• Chill glass
• Combine ingredients in a mixing glass with ice
• stir
• Remove ice from glass and strain into Nick &  Nora glass/coupe
• Important: Express the oils from the lemon rind over the glass, wipe the rim with the rind, and put in or over the glass
• Serve

By: Alex Thaley

INGREDIENTS:

• 2 oz White Lotus Sake
• 1 oz Grapefruit Juice
• 1 oz Simple Syrup
• Egg White

Preparation:

• Combine ingredients in a mixing tin with ice
• Shake vigorously until the egg white creates a nice heavy foam
• Strain into a coupe glass and enjoy

By: Angela Guillory

INGREDIENTS:

• 2 oz Apple Cider
• 2 oz A Thousand Cranes Sake
• 1 oz Cinna-Simple Syrup
• .75 oz Ruby Port 

Cinna Simple Syrup:

• 2 cups sugar
• 2 cups water
• Heat in a pot until dissolved
• Add 4 cinnamon sticks and allow to cool
• Take out cinnamon sticks 24 hours later
• Store in an airtight container.

PREPARATION:

• Combine ingredients in a rock glass and stir
• Garnish with a dehydrated apple
• Add ice to create a lighter, fruitier flavor, or leave it straight up to allow more cinnamon notes to surface.

By: Angela Guillory

Ingredients:

• 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
• .5 oz egg white
• 1 oz Thai basil simple syrup
• .25 lemon juice
• .25 lime juice
• Garnish: Thai basil leaf

Thai Basil Syrup Recipe:

• 2 cups water
• 1/2 cup sugar
• 1 oz fresh Thai basil
• Place ingredients in a bag. Remove air, seal, and sous vide at 56 degrees Celsius for 1 hour 20 mins.

 Preparation:

• In a shaker muddle a Thai basil leaf with the simple syrup
• Add the sake, lemon, lime juice, and egg white
• Dry shake
• Add ice and shake again
• Strain into Nick & Nora glass
• Garnish with a single thai basil leaf on top of egg white foam

By: Brittney Gaudet

Ingredients: 

• 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
• 2 oz lavender honey simple
• 1 oz lemon juice
• 1/2 oz butterfly pea flower (for color)

Lavender-Honey Simple Syrup:

• 1/2 cup granulated sugar
• 1/2 cup hot water
• 2 tbsp lavender buds
• 1 tbsp honey

1. Stir ingredients together until sugar is dissolved
2. Strain lavender buds and discard.
   

Preparation:

• Shake and strain into a chilled coupe glass
• Garnish with a sprig of lavender and orange slice

Ingredients:

• 2 oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
• 1 oz Cachaca
• .5 oz Cardamom Simple Syrup (Can make or use Pink House Alchemy's alternative)
• .5 oz fresh lime juice
• .25 oz Japanese melon liquor
• 2 dashes of Bittermens Burlesque bitters
• 1 egg white

Cardamom Simple Syrup recipe:

• 1.5 cups water
• 1.5 cups granulated sugar
• 2 tablespoons fresh cardamom seeds

1. Grind the cardamom seeds with a mortar and pestle
2. Bring water to a boil in a small saucepan
3. Add the cardamom seeds and allow to simmer for 15 minutes
4. Add the granulated sugar and stir occasionally until the sugar is completely dissolved
5. Allow to steep for one hour. Strain.
   
   

Preparation:

• Combine all ingredients in a Boston shaker
• Reverse dry shake
• Strain into a coupe glass
• Garnish with one split cardamom pod

 By: Alexandria Bryan

Ingredients:

• 2.5 oz. A Thousand Cranes Sake
• 1.5 oz. Grapefruit Juice
• 2 oz. Grapefruit Rosemary Ginger Syrup

Grapefruit Rosemary Ginger Syrup:

• 3 grapefruit slices
• 4 sprigs of rosemary
• 1 tablespoon fresh chopped ginger
• 1 cup sugar
• 1 cup water

1. Combine all in a saucepan
2. Heat to just boiling
3. Remove from heat and let steep for 30 minutes
   
   

 Preparation:

• Add all ingredients to a shaker
• Strain into ice-filled glass.
• Garnish with rosemary and grapefruit wheel
• Serve in a chilled coupe or ma
  

Ingredients:

• 2oz White Lotus Sake (gently invert the bottle 2-3 times before pouring)
• 1oz Suze
• .5oz Yellow Chartreuse
• .75oz Lemon
• .25oz Honey Simple (1:1 Ratio)
• 3 Spritzes Absinthe in glass before straining 

Preparation:

• Shake mixture
• Double strain into a coupe glass
• Garnish with a dehydrated Lemon 

By: Darren Houston from The Pantry