Ingredients:

• 2oz White Lotus (gently invert the bottle 2-3 times before pouring)
• 1oz Honey-Sriracha-Rooibos Syrup*
• .75oz lemon juice
• A spoonful of greek yogurt

Honey-Sriracha-Rooibos Syrup

• 1 Cup Honey
• 1 Cup Water
• 1 tablespoon sriracha
• 1 tablespoon rooibos tea

1. Bring water to low boil.
2. Add honey, sriracha, rooibos
3. Stir until honey is dissolved.
4. Let steep for 10 minutes and strain

Preparation:

• Shake all ingredients
• Strain into rocks glass
• Top with crushed ice
• Garnish with orange wheel

By: Sam Bilyeu

INGREDIENTS:

• 2oz A Thousand Cranes sake
• .5 Toki Japanese Whiskey
• .33 oz fresh lemon juice
• .25 Allspice Dram
• .25 Liquor 43
• .25 Simple Syrup
• 1 dash Angostura Bitters

Preparation: 

• Combine ingredients into a mixing glass
• Stir with ice for approximately 20 revolutions
• Strain into a short rocks glass
• Add 2-3 1" cubes
• Garnish with a dehydrated lemon wheel studded with three whole cloves.

By: Alexandria Bryan

Ingredients

• 2 oz A Thousand Cranes
• 1 oz Jasmine-Hop Syrup*
• 1 oz lemon juice
• 2-3 chilled soda water

Preparation:

• Add sake, syrup, and lemon to a Collins glass
• Add chilled soda water
• Top with Ice
• Garnish with zest

INGREDIENTS

• 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
• 2oz cold brew
• 0.5oz vanilla syrup

Preparation

• Shake with ice
• Double strain into a chilled coupe glass
• Garnish with coffee beans

Ingredients

• 3oz A Thousand Cranes sake
• 0.5oz fresh lime juice
• 0.5oz simple syrup

Preparation

• Shake with ice
• Strain over an ice-filled rocks glass
• Garnish with an orange zest

Ingredients

• 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
• 1oz Pisco 
• .5oz pear, ginger, mint syrup
• 2 dashes of bitters

Pear, Ginger & Mint Syrup

• 325g cubed pear (approx. 2 whole pears)
• 25g freshly shredded ginger
• 25 mint leaves (medium-sized)
• 350g sugar
• Method 1 (preferred): Combine all ingredients into a vacuum-sealed bag and place in sous vide bath at 135 F for 2 hours, mixing once or twice throughout by gently rolling the bag in hand. Remove from bath, strain through a fine mesh and refrigerate. Discard solid leftovers, or reserve for ice cream topping, etc.
• Method 2: Combine all ingredients into a sealable container. Let sit at room temperature in a cool, dark space for 48 hours, stirring occasionally. Strain through fine mesh and refrigerate. Discard solid leftovers, or reserve them separately.
• Output: approx. 478g

Preparation

• Stir on ice, and strain into a cold/dry martini glass
• Garnish with a dehydrated pear slice (very thinly slice and pre-treat with citric acid solution or lemon juice and dehydrate at 135 for 6-10 hours until crispy and slightly brittle)

By: Evan Adney

1st Place Winner of the 2024 Craft Cocktail Challenge

Ingredients 

• 2oz A Thousand Cranes sake
• .5oz Chartreuse Green
• .5oz Averna
• 1 bar spoon honey syrup (2:1 grade A raw honey to water)
• 2 dashes of bitters

Preparation

• Stir on ice
• Strain into a Nick & Nora glass or small coupe
• Garnish with a thinly sliced apple fan, dipped in leftover cherry syrup from a maraschino cherry jar, sprinkled with demerara or turbinado sugar and bruleed

Ingredients

• 3oz Origami White Lotus sake (gently invert and swirl the bottle before pouring)
• .5oz lemon juice
• .5oz Giffard Banane du Bresil
• .5oz Giffard Crème de Cacao

Preparation

• In a shaker tin combine the ingredients
• Shake and strain to a Collins glass
• Fill with crushed ice (if crushed ice is unavailable,  pour the ice from the shaker.)
• Garnish with a cocktail parasol

By: Merrick Fagan

2nd Place Winner of the 2024 Craft Cocktail Challenge

Ingredients

• 2oz Origami A Thousand Cranes sake
• 1oz Cocchi Americano aperitif wine
• 2 dashes of grapefruit bitters
• 5 drops 33% savory salt solution

Savory Salt Solution

• Combine 2 parts water by weight to 1 part by weight Accent seasoning (or another food-grade monosodium glutamate).
• Agitate until well combined.

Preparation

• In a stirring vessel combine the ingredients
• Stir with ice for 20-30 seconds and strain to a chilled coupe.
• Garnish with an expressed lemon zest.
  

By: Merrick Fagan

2nd Place Winner of the 2024 Craft Cocktail Challenge

Ingredients

• 2oz White Lotus sake (gently invert and swirl the bottle before pouring)
• 2 slices fresh apple (about 1/8 of a whole) muddled in a shaking tin
• 2oz Matcha Liquor Mix

Matcha Liquor Mix:

• 2 teaspoon matcha powder
• 1 teaspoon crushed black peppercorns
• 2oz limoncello
• 2oz Grand Marnier
• 2oz Giffard Ginger
• 2oz Midori
• .5oz Lime juice
• 3 dashes of Curry bitters

Preparation

• Long / Hard Shake
• Double strained
• Double OF Glass
• Large Cube of Ice
• Orange coin in middle of cube

By: Lucas Hornerberger

3rd Place Winner of the 2024 Craft Cocktail Challenge