Ingredients: 

• 2oz A Thousand Cranes Sake
• 1oz Empress Gin
• .75oz Aperol
• .5oz Giffard Ginger
• .5oz Lemon
• .5oz Ocean Spray Grapefruit
• 1 dash Ms. Better’s Foaming Bitters

Preparation:

• Shake mixture
• Pour into a Collins glass with ice
• Garnish with a big basil leaf.

By: Darren Houston from The Pantry

Ingredients:

• 1.5oz of Thousand Cranes Sake
• .75oz Butterfly pea infused Gin
• .25oz Fresh lime juice
• .5oz Violette liquor

Preparation:

• Shake and strain into a Nick & Nora glass
• Garnish with a styled lemon peel

By: Jesse Vega from The Boat Tow

Ingredients:

• 3oz White Lotus Sake (please invert the bottle 2-3 times before using)
• 1oz Infused Cucumber Aspen Vodka
• .75oz Fresh lemon juice
• .25oz Honey simple syrup
• 1.5oz Lychee puree
• 4 drops of Saline Solution

Preparation:

• Shaken and poured into Colin's glass
• Garnished with a cucumber ribbon
• Sunken house-made blackberry rosemary lemon syrup

By: Jesse Vega from The Boat Tow

Ingredients:

• 2oz White Lotus (gently invert the bottle 2-3 times before pouring)
• 1oz Honey-Sriracha-Rooibos Syrup*
• .75oz lemon juice
• A spoonful of greek yogurt

Honey-Sriracha-Rooibos Syrup

• 1 Cup Honey
• 1 Cup Water
• 1 tablespoon sriracha
• 1 tablespoon rooibos tea

1. Bring water to low boil.
2. Add honey, sriracha, rooibos
3. Stir until honey is dissolved.
4. Let steep for 10 minutes and strain

Preparation:

• Shake all ingredients
• Strain into rocks glass
• Top with crushed ice
• Garnish with orange wheel

By: Sam Bilyeu

INGREDIENTS:

• 2oz A Thousand Cranes sake
• .5 Toki Japanese Whiskey
• .33 oz fresh lemon juice
• .25 Allspice Dram
• .25 Liquor 43
• .25 Simple Syrup
• 1 dash Angostura Bitters

Preparation: 

• Combine ingredients into a mixing glass
• Stir with ice for approximately 20 revolutions
• Strain into a short rocks glass
• Add 2-3 1" cubes
• Garnish with a dehydrated lemon wheel studded with three whole cloves.

By: Alexandria Bryan

Ingredients

• 2 oz A Thousand Cranes
• 1 oz Jasmine-Hop Syrup*
• 1 oz lemon juice
• 2-3 chilled soda water

Preparation:

• Add sake, syrup, and lemon to a Collins glass
• Add chilled soda water
• Top with Ice
• Garnish with zest

INGREDIENTS

• 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
• 2oz cold brew
• 0.5oz vanilla syrup

Preparation

• Shake with ice
• Double strain into a chilled coupe glass
• Garnish with coffee beans

Ingredients

• 3oz A Thousand Cranes sake
• 0.5oz fresh lime juice
• 0.5oz simple syrup

Preparation

• Shake with ice
• Strain over an ice-filled rocks glass
• Garnish with an orange zest

Ingredients

• 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
• 1oz Pisco 
• .5oz pear, ginger, mint syrup
• 2 dashes of bitters

Pear, Ginger & Mint Syrup

• 325g cubed pear (approx. 2 whole pears)
• 25g freshly shredded ginger
• 25 mint leaves (medium-sized)
• 350g sugar
• Method 1 (preferred): Combine all ingredients into a vacuum-sealed bag and place in sous vide bath at 135 F for 2 hours, mixing once or twice throughout by gently rolling the bag in hand. Remove from bath, strain through a fine mesh and refrigerate. Discard solid leftovers, or reserve for ice cream topping, etc.
• Method 2: Combine all ingredients into a sealable container. Let sit at room temperature in a cool, dark space for 48 hours, stirring occasionally. Strain through fine mesh and refrigerate. Discard solid leftovers, or reserve them separately.
• Output: approx. 478g

Preparation

• Stir on ice, and strain into a cold/dry martini glass
• Garnish with a dehydrated pear slice (very thinly slice and pre-treat with citric acid solution or lemon juice and dehydrate at 135 for 6-10 hours until crispy and slightly brittle)

By: Evan Adney

1st Place Winner of the 2024 Craft Cocktail Challenge

Ingredients 

• 2oz A Thousand Cranes sake
• .5oz Chartreuse Green
• .5oz Averna
• 1 bar spoon honey syrup (2:1 grade A raw honey to water)
• 2 dashes of bitters

Preparation

• Stir on ice
• Strain into a Nick & Nora glass or small coupe
• Garnish with a thinly sliced apple fan, dipped in leftover cherry syrup from a maraschino cherry jar, sprinkled with demerara or turbinado sugar and bruleed