• 1.5oz Sakura Vermouth
• 1.5oz Roku Gin
• Bar spoon Tempus Fugit Kina
• 2 Dashes Hella Citrus Bitters
• 2 Dashes Hella Ginger Bitters

Stir over ice. Express lemon peel. Martini glass/coupe.
Garnish: Dehydrated lemon wheel sprinkled with pink sea salt

• 1 part Fresh Basil infused Tio Pepe Fino Sherry
• 1 part Absolut Lime Vodka
• 2 d Bittercube Orange Bitters

Garnish with fresh basil lead

• 0.5oz. Yellow Chartreuse
• 1.5oz. Gonzalez-Byass “Tio Pepe” Fino Sherry
•  1.5oz. Dorothy Parker infused with Rare Tea Co. Jasmine Tea

Stir ingredients over ice, and stain in to a coup. Carnish with 3 drops of lemon oil, and a lemongrass peel.

To make lemon oil – heat .75 cup EVOO in a small saucepot. While the oil is heating up, express and add in the peels of 2 lemons. Heat until a light boil begins, then transfer to an open container with only a few of the peels. Leave covered for 18-24 hours, and then strain.

Vietnamese Coffee Martini

• 60ml Gin Mare
• 40 ml Vietnamese hot drip coffee
• 20ml condensed milk
• Shiso leaves  (fresh)

Garnish: none

Method: Add ingredients and tear up shiso leaves. Shake with Ice and strain into a coupette.