Scarlet Martini
2 oz   SATSUMA KURADASHI GENSHU
1 oz  JAMAICA INFUSED MARTINI BIANCO VERMOUTH
2 dashes  ORANGE BITTERS
3 drops  HATCH CHILI OIL

Preparations: Combine all ingredients except oil in a mixing glass over ice.  stir, pour, serve up in a coupe or Nick and Nora.  Garnish with 3 drops of hatch chili oil.

Umami Highball
2 oz TOWARI SHOCHU
.5 oz FRESH LEMON JUICE
.25 oz HONEY SYRUP (4:1)
3 oz GINGER BEER
1 pinch SEA SALT

Preparations: Build in glass, top with ice, finish with salt.  Garnish with cucumber slice and roasted seaweed

Pam’s Twist on a Martini
2 OZ IICHIKO FRASCO
.75 OZ MATCHA DRIP DRY VERMOUTH
.25 OZ FINO SHERRY
3 DASHES BITTERS

Preparations: Combine ingredients, stir with ice, strain, and serve up in a coupe with a lemon twist.

During our session, Pam used “tiki” bitters.

Pam’s Homage to an Oolong-hi
2 OZ TENSHI NO YUWAKU
1 OZ OOLONG TEA
.75 OZ LEMON JUICE (FRESH IS BEST)
.5 OZ HONEY SYRUP
SPLASH OF SODA WATER

Preparations: Combine all ingredients except the soda water and “roll” between two glasses with ice. Add soda water and strain into a highball glass with ice. Garnish with lemon wheel in the glass. 

Mori no Kumasan
(Forest Bear)
2 OZ GINREI SHIRO SHOCHU
1 BAR SPOON OF CULINARY GRADE MATCHA POWDER – FINE GRADE
.5 OZ  FRESH SQUEEZED LIME JUICE
.5 OZ  SIMPLE SYRUP
FEVER TREE GINGER BEER

Preparation: Mix fine grade matcha powder with .5 oz of hot water until it dissolves. Add the mix in to a shaker tin with along with the shochu, lime juice and simple syrup. Add ice and shake vigorously for 30 seconds. Pour into a rocks glass, add ice and top with Fever Tree Ginger Beer. Garnish with a lime peel.

Espresso Martini
2 OZ KINTARO SHOCHU
2 OZ  VAN GOGH DOUBLE ESPRESSO VODKA
2 OZ  FRESH ESPRESSO
PINCH OF MALDON SALT

Preparation: Add all the ingredients into a shaker tin, top with ice and shake vigorously for 30 seconds. Strain into a martini glass. You can garnish with 3 espresso beans. Dila used Chocolatines candied orange zest double dipped in 72% percent dark chocolate.

Kuusu Shima Ball
1 1/2 OZ SAKURA YAMAKAWA KUUSU
CLUB SODA, TO TOP
3 DASHES YUZU BITTERS (OPTIONAL)
GARNISH: BITTER MELON WHEEL
ICE: LONG STICK ICE (PREFERABLY KURAMOTO STICK ICE)

Preparation:

1. Add Sakura Yamakawa Kusu into an ice filled highball glass.

2. Slowly top with club soda from the side of the glass (try not to pour onto the ice).

3. Very gently stir and add yuzu bitters.

4. Garnish with bitter melon wheel.

Sansho Spirits Cocktail
1 1/2 OZ AKAYANE SANSHO IMO SPIRITS
3/4 OZ RED VERMOUTH
1/2 OZ AMARO ANGELENO (OR ANY ORANGE FLAVORED AMARO)
GARNISH: ORANGE PEEL
ICE: LARGE CUBE (PREFERABLY KURAMOTO LARGE CUBE ICE)

Preparation:

1. Add all the ingredients into a mixing glass filled with ice, and stir.

2. Strain into an old fashioned glass filled with a large ice cube.

3. Twist an orange peel to express its oil then drop it into the glass.