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:

• 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 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:

• 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

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 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

• 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