Aged Rum, Pistachio Falernum, Pear Syrup, Butterscotch, Pear-Cardamom Whipped Cream, Lime Zest | Bartender Seth Freidus of Good Company

Cognac Granita, Spiced Apple Compote, Apple Cider Shards, Mint Purée, Vanilla Bean Powder, Purple Oxalis | Pastry Chef Mac Daniel Dimla of Providence

Lemon, Carrot, Car-Ber Syrup, Soda Water | Bartender Daniel Miller of Martha

Ginger Ice Cream, Vanilla Bean Custard, Yogurt Mousse, Rhubarb Jam, Pickled Rhubarb | Chef Millie Joslyn of Pickerel

Jamaican Rum, Mango, Almond Milk, Vanilla, Toasted Coconut | Bartender Kirk Estopinal of Cure Co.

Lavender-Infused Gin, Yogurt Punch, Honey, Vanilla | Bartender Tsunetaka Imada of Angel’s Share

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

Whipped Vanilla Ricotta, Blueberry-Poblano Jam, Prosciutto, Basil, Sourdough Bread | Chef Carrie Baird of Fox and The Hen

Pastry Chef Dana Cree of Pretty Cool Ice Cream

Fiji Apple-Infused Bourbon and Calvados, Apple Cider Syrup, Vanilla, Orange Bitters | Bartender Gabe Sanchez of Midnight Rambler

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

Bourbon, Aged Rum, Sherry, Giffard Banane du Brésil, and Vanilla | Bartender Sam Treadway of Backbar

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

Black Sapote-Infused Rye Whiskey, Chocolate-Mint Syrup, Vanilla Angostura Bitters, Mint | Bartender Brian Griffiths of Over/Under

Mezcal, Aperol, Orange, Vanilla, Black Pepper, Cream | Bartender Shannon Tebay of Death & Co. NYC

Chiffon Cake, Caramel, Oat Milk, Biscuit Crumble, Meyer Lemon | Chef Elizabeth Falkner of ChEF Productions