Chamomile Sorbet, Lemon Curd, Lemon Confit, Vanilla Fritter, Calamansi Gastrique, Meyer Lemon Gel | Pastry Chef Raymond Morales of Bar Chelou

Almond Sorbetto, Lemon-Nori Jam, Lemon Granita | Pastry Chef Tamara Rigo of Gucci Osteria da Massimo Bottura

Aquavit, London Dry Gin, Carrot Juice, Lemon Juice, Black Pepper-Juniper Syrup | Bartender Mike Nimmo of Messina Social Club

Fig Leaf Pastry Cream, Lemon Syrup, Olive Oil Buttercream | Baker Delilah Pergola of High Street Hospitality

Mezcal, Lemon Juice, Pine Barrens Amaro, Lemon Sherbert, Piloncillo Syrup | Bartender Danny Childs of Slow Drinks

Mozzarella, Lemon Ricotta, Charred Onions, Garlic Oil, Sesame Seeds | Chef Scottie Rivera of Scottie’s Pizza Parlor

Bourbon, Sloe Berry, Pecan Amaretto, Lemon, Simple Syrup, Bitters | Bartender Charles Howk of Little Bear

Cold Brew Concentrate, Lemon, Curry Powder, Vanilla Ice Cream | Bartender Julia Momose of Kumiko

Black Currant Ribena, Honey, Lemon | Channing Centeno of Bonnie's

Tequila Blanco, Cantaloupe Puree, Lemon, Agave, Cantaloupe Cream, Chia Seeds | Bartender Bobby Heugel of Anvil Bar and Refuge

Lemon, Orange, Raspberry-Cinnamon Syrup, Hibiscus Ice Cubes | Bartender Bobby Heugel of Anvil Bar and Refuge

Pallini Limoncello, Prosecco, Basil Infused Dry Vermouth, Amaro Montenegro, Lemon, Orange Bitters | Bartender Richard Beltzer of Monteverde

Singani, Rosemary-Lingonberry Syrup, Lemon, Egg White, Club Soda, and Angostura Bitters | Bartender Mike Marino of Trummer’s Restaurant

Omija Juice, Fiji Apple, Yuzu Marmalade, and Micro Lemon Basil | Pastry Chef Eunji Lee of Jungsik

White Chocolate-Coconut Tuile, Raspberry-White Chocolate Glaze, Dulce de Leche Sauce, Raspberry Compote | Pastry Chef Diane Apostolacus of Capitale

Apple Sorbet, Citrus Tuile, Streusel Crumble | Pastry Chef Tavel Bristol-Joseph of Emmer and Rye