Fig-Banana Barley Tea, Añejo Tequila, Lemon, Grand Marnier, Chicatana Ant Salt | Bartender Michael Aredes of Noche Traviesa

Chicory Pudding, Salted Caramel, Black Currant Gelée, Cardamom Meringue, Chocolate Tuile | Pastry Chef Kyra Farkas of Oriole

Vodka, Rhubarb Cordial, Grapefruit-Cardamom Tea, Amber Vermouth, Italicus, Winter Heath Salt Foam | Bartender Nicole Yarovinsky of Daisies

Gin, Salted White Tea, Italicus, Cocchi Americano, Yellow Chartreuse, Fino Sherry | Bartender Brandon Thrash of Middle Child Clubhouse

Brown Butter Rye Whiskey, Chai Syrup, Oloroso Sherry, Cinnamon Tincture, Bitters | Bartender Kharis Ellison formerly of The Lawrence

Brown Butter Chai, Sage Cream, Sage Leaf | Bartender Stacey Swenson of Corner Bar

Cacao Rum, Cold Brew Liqueur, Thai Tea Concentrate, Toasted Coconut | Bartender Channing Centeno of Bonnie's

Milk Bun, Thai Tea Crust, Thai Tea Pastry Cream, Thai Diplomat Cream | Baker Elaine Lau of Sunday Bakeshop

Tea-Infused Knob Creek Bourbon, Jamaican Rum, Madeira, Apricot, Lemon, and Mint | Bartenders Mary Allison Wright and McLain Hedges of Yacht Club

Thai Iced Tea, Batavia-Arrack Van Oosten, Kronan Swedish Punsch, Bonal, and Coconut Milk | Bartender Briana Hestad of Ørkenoy

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

Irish Whiskey, Lemon, Honey Citron Tea, Angostura Bitters, Egg White, Blonde Ale | Bartender Anthony Lopez of SLS Brickell Miami

Smoked Duck Breast, Duck Confit, Lemon Goat Cheese, and Oolong Tea | Chef Jorel Pierce of Euclid Hall

Rum Milk Punch, Applejack, Roasted Pumpkin, Maple Syrup, Green Tea, Lemon Juice | Bartender Masa Urushido of Saxon and Parole