Vanilla, Allspice, Honey, Orange Graham Cracker, and Cream Cheese | Pastry Chef Meg Galus of Cocoa + Co.

Pistachio, Lemon, Vanilla, Orange, and Daikon | Chef Fiore Tedesco of L’Oca d’Oro

Vanilla, Fish Sauce, Cashew, and Chives | Chef Hugh Acheson of Empire State South

Sweet Potato, Apple, Pepitas, Root Vegetables, Spiced Vanilla, and Plum | Chef Matt Bolus of The 404 Kitchen

London Dry Gin, White Vermouth, Lime, Vanilla, Lemon, and Ginger | Bartender Valentino Longo of Four Seasons Surf Club

London Dry Gin, White Rum, Baobab, Vanilla, Lemon, and Orange Bitters | Bartender Blake Walker of Amor y Amaro

Mezcal, Green Chartreuse, Spiced Vermouth, Celery, Vanilla, and Citrus Bitters | Chef Linda Dennison of Topolobampo

Kelp, Chile-Marinated Mushrooms, Vanilla, Black Olive, and Passion Fruit | Chef Alexander Hong of Sorrel

Dark Chocolate and Vanilla-Lemon Ganache | Pastry Chef Gonzo Jimenez of Miette Et Chocolat

Japanese Whiskey, Wasabi, Passionfruit, Lime, White Creme de Cacao, Vanilla, and Orange | Bartender Stacey Swenson

Strawberries and Candied Walnuts | Pastry Chef Rachel Sundet of Mamaleh’s Delicatessen

Lemongrass Tea, Vnlla-Orange Syrup, and Ginger Beer | Bartender Jennifer Akin of Rumba

Vanilla, Orange, Roasted Summer Squash, Yogurt, and Garlic | Chef Ricardo Valdes of Raiz

Vanilla, Orange, and Meringue | Chef Greg Wade of Publican Quality Bread

Dark Rum, Cold Brew, Oat Milk, Vanilla, Lemon, and Club Soda | Bartender Andrew Volk of Portland Hunt + Alpine Club

Tequila Blanco, Aged Rum, Hibiscus Tea, Vanilla, Spice, and Lime | Bartender Raul Pool of Lowboy

London Dry Gin, Vanilla, Vermouth, and Shiro Shoyu | Bartender Josh Goldman of Yapa

Tabasco, Garlic, Cilantro, and Scallions | Chef Danielle Walker of Walker’s Maine