PDT Bar Manager A-K Hada mixes a wild hot toddy variation inspired by the staple of take-out Thai menus everywhere, tom kha. In her Soup to Coconuts, Hada blends Suntory Toki Japanese whiskey, coconut water-honey-tahini (yes, tahini!) syrup, and an infusion of lime, brown sugar, and ginger. She batches the thick, nutty concoction in 750-milliliter bottles, holding them in a 168ºF water bath (the ideal toddy temp, just lower than the point at which alcohol evaporates). The immersion circulator is a practical touch behind her tiny bar—she can warm the drink and the ceramic mugs in one spot, without messy burners and kettles. Hada finishes the drink with a floral makrut lime leaf, an essential ingredient from her soupy inspiration and a minimalist visual stunner.