INGREDIENTS:

• 2oz Origami Zero N/A Sake
• 1oz fresh lime juice 
• .75 oz agave nectar

PREPARATION:

• Shake with ice and strain into rocks glass with fresh ice.
• Express orange peel oils over glass and discard.
• Garnish with lime wedge and salt on the glass rim. 

INGREDIENTS:

• 2oz Origami Zero N/A Sake
• 2 oz cranberry juice
• 0.5 oz fresh lime juice
• 0.5 oz simple syrup

Preparation:

• Shake with ice and strain into a chilled coupe glass
• Express orange peel oils over drink

INGREDIENTS:

• 4oz Origami Zero N/A Sake
• 1 oz fresh lime juice 
• Add ice 

Preparation:

• Fill with Ginger Beer
• Garnish with a lime wheel

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