BRIGHT AND SUNNY by Chandra Lam

• 1 oz (30 ml) 10 Cane Rum
  
• 1 oz (30 ml) Cruzan Citrus Rum
  
• Ginger Beer
• 3 Kalamansi Limes, cut in half
• 0.5 oz (15 ml) Organic Agave Nectar

Method: Muddle calamansi with agave nectar. Add rums and ice, shake and pour into tall Pilsner glass. Refill with ice if necessary, top with Ginger beer

Garnish: Sugar Cane stick and Mint Sprig

STRAWBERRY SMASH by Chandra Lam

• 1.25 oz (37.5 ml) Tanqueray 10 Gin
  
• .5 oz (15 ml) Aperol
  
• .75 oz (22 ml) Fresh Lemon juice
  
• .5 oz (15 ml) Simple Syrup
• 3-4 Strawberry Slices
• 2 small rosemary sprigs

Method: Muddle strawberries, add lemon, simple, Aperol and Tanqueray. Add ice, drop 1 rosemary sprig into mixing glass, shake and strain into a martini glass.

Garnish: Floating rosemary sprig

MARGARITA EL FRESCO by Chandra Lam

• 2 oz (60 ml) Sauza Hornitos Reposado
  
• .75 oz (22 ml) Lime Juice
• .5 oz (15 ml) Agave Nectar or Simple Syrup
  
• 2 slices Serrano Chilis
  
• 4-5 Sprigs of Cilantro

Method: Muddle chilis with cilantro, lime and agave. Add tequila and ice, shake and strain into martini glass

Garnish: Slice of Red Chili and Cilantro leaf floating

SMOKEY APERITIF by Chandra Lam

• 2 oz (60 ml) Bacon-Infused Bulleit Bourbon
  
• .5 oz (15 ml) Aperol
  
• 1 oz (30 ml) Fresh Lemon-based Sweet ‘n Sour
  
• .25 oz (7.5 ml) Lehua Honey Syrup
  
• 5-6 Basil Leaves

Method: Muddle the basil. Add all ingredients. Add ice, shake and strain over ice into bucket.

Garnish: Basil Leaf and Strip of Crispy Bacon

BARTLETT HEAT by Chandra Lam

• 2 oz (60 ml) Absolut Pear
  
• 2 slices Serrano chili
  
• 3-4 Kaffir Lime leaves
  
• 1 oz (30 ml) Fresh Lime-based Sweet ‘ Sour
  

Method: Muddle lime leaves and Serrano. Add lime sour , vodka and ice, shake and pour into bucket.

Garnish: Pear slice

SPARKLING JASMINE by Chandra Lam

• 1 oz (30 ml) Tru Organic Vanilla Vodka
  
• 1 oz (30 ml) Fruit Lab Theia Jasmine Liqueur
  
• .75 oz (22 ml) Fresh Lime-based Sweet ‘ Sour
  
• Sparkling Jasmine Tea
  

Method: Combine vodka, liqueur and sour to mixing glass. Add ice, shake and strain over ice into a highball. Top with sparkling jasmine tea.

Garnish: One White Orchid and a mint sprig

LYCHEE PISCO SOUR by Chandra Lam

• 1.5 oz (45 ml) Barsol Pisco
  
• .5 oz (15 ml) Soho Lychee
  
• .5 oz (15 ml) Funkin Lychee Puree
  
• .5 oz (15 ml) Pasteurized Egg Whites
  
• 1 oz (30 ml) Fresh Lime-based Sweet ‘ Sour

Method: Add sour, egg whites, puree and liquors to mixing glass. Add ice, shake vigorously to create froth and strain into martini glass.

Garnish: Long Lime Twist and Lychee on a Bar Pick

SAKE-JITO by Chandra Lam

• 2 oz (59 ml) Chikurin Fukamari Junmai
  
• 1 Shiso Leaf, sliced
  
• 0.25 oz (7.5 ml) Yuzu
  
• 1 oz (29.5 ml) Fresh Lime-based Sweet ‘ Sour
• Sparkling Water

Method: Muddle Shiso with sour and yuzu. Add Sake and ice, shake and pour into highball. Top with sparkling water
Garnish: Ume perched on glass

CUCUMBER WHITE PEACH SMASH by Chandra Lam

• 1.25 oz ( 37 ml) Momokawa Diamond Sake
  
• 0.5 oz (15 ml) Absolut Apeach Vodka
  
• 0.5 oz (15 ml) Funkin White Peach Puree
  
• 3 Cucumber Slices
• .75 oz (22 ml) Fresh Lime Juice
• .25 oz (7.5 ml) Simple Syrup
• Club Soda

Method: Muddle cucumber with white peach puree and simple. Add lime, vodka, sake and ice. Shake and pour into highball. Top with club soda

Garnish: Fresh Peach Slice

KUMQUAT GINGER CAIPIRISSIMA by Chandra Lam

• 2 oz (59 ml) Charbay Rum
  
• 4-5 Kumquats
  
• .25 oz (7.5 ml) Elixir G Ginger Syrup
  
• .5 oz (15 ml) Fresh Lime-based Sweet ‘ Sour

Method: Muddle kumquats in mixing glass. Add all other ingredients with ice in mixing glass. Shake and pour into bucket

Garnish: Mint Sprig