1 1/2 ounces Scotch Whiskey 1/2 ounce sweet vermouth 1 dash orange bitters 1 dash Pernod Stir with ice. Strain into a cocktail glass.

2 1/2 ounces hakusan regular sake 1 1/4 ounces Hakusan plum sake 1/4 ounce Chambourd or other raspberry-flavored liquer Cucumber slice Pour ingredients into shaker with ice. Strain into a martini glass. Pour in Chambord and garnish with cucumber slice.

2 ounces Ozeki Karatanba sake Splash triple sec Splash cranberry juice Pour ingredients into shaker with ice. Shake and strain into martini glass. Garnish with wedge of fresh lime.

2 ounces Momokawa Genshu sake 1 ounce lychee puree Pour ingredients into cocktail shaker with ice. Garnish with whole lychee impaled on a coctail pick.

4 ounces Sho Chiku Bai unfiltered nigori sake 2 ounces strawberry nectar Shake sake and strawberry nectarwith ice and strain into a chilled martini glass.

2 ounces Otokoyama junmai sake 1/2 ounce vodka Splash of lime juice 1/2 ounce Tuaca liquer 1/2 ounce Chambord Pour ingredients into shaker with ice. Shake and strain into martini glass.

1 freshly shucked Fanny Bay oyster Yolk of 1 quail egg. 1 teaspoon tobiko (flying fish roe) 1/2 teaspoon ponzu (citrus-soy blend) pinch of minced green onion Onikoroshi (“Devil Killer”) daiginjo sake Combine ingredients in a martini glass. Slowly pour in chilled “Devil Killer”...

3 parts Sho Chiku Bai sake splash of triple sec Splash of pickled ginger juice Shake with ice and strain into martini glasses containing paper-thin slices of pickled blond ginger.

1 ounce orange juice 1 ounce cranberry juice Juice of 1/2 lime pinch of fresh mint 2 1/2 ounces Damrak gin or citrus vodka 1 1/2 ounces Hakusan Raspberry sake Fill a tall collins glass with ice, add ingredients and stir.

* this cocktail is a variant of the Doobie 1 shot Tia Maria 2 shots Bacardi light 3 (sm) cubes ice serve in a rocks glass add cream float sent to us by Gene Maruszewski. thanks!