Sangre y Trabajadero Oloroso Sherry is mixed with a smoked pineapple syrup (made from roasting whole peeled pineapples on the hearth), along with a touch of lemon juice and a muddled orange wedge, then served with crushed ice in a silver julep cup.
This delicate cocktail is designed to be "refreshing and light," says Chef Skenes. Plantation 3 Stars Silver Rum (from Jamaica, Barbados, and Trinidad) is infused with pandan leaves for 24 hours until it takes on a slightly nutty cake-like flavor. The rum is then shaken with clarified lime juice and a syrup made from young coconut, then garnished with a pandan knot.
The Elijah Craig 12-Year Bourbon in this cocktail is infused with popped popcorn that has been roasted over hot coals in a basket. It's shaken with fresh lemon and a housemade salted caramel syrup.
Akanone Shochu, which is distilled from carrots, is the base of this subtly savory cocktail. At Saison, they infuse the shochu with shiso leaves, and then mix it with Tentaka Junmai Daiginjo sake that has been infused with Shimanto nori. The drink is served with a shiso leaf garnish.
This spirit-forward cocktail features Nikka 12-year whisky stirred with Hartley & Gibson's Pedro Ximenez Sherry, floral and citrusy Bittermens Boston Bittahs, and a few whole coffee beans. Though the coffee beans are never broken, a touch of coffee flavor lingers on the finish.