Pastry Chefs Ellary Collins and Brian Randall of The Wayland Mill

Horseradish-Infused Vodka, Ginger Beer, Pickle Brine | Bartenders Kendall Murphy and Lisa Malinovskaya of Korochka Tavern

Reposado Tequila, Clarified Blackberry, Simple Syrup, Ginger Ale Extract, Lime | Bartender Jonny Brill of Fast Friends

Bourbon, Gin, Ginger Syrup, Lemon, Lime, Non-Alcoholic Sparkling Wine, Bitters | Bartenders Lisa Carielle, John Sampson Neely, and Andre Sykes of Black On Both Sides

Cognac, Amaretto, Lemon Juice, Peach Syrup, Candied Ginger | Bartender Karla Flores-Mercado of Donna’s

Plantation Rum, Averna, Coffee Syrup, Ginger Syrup, Lime Juice, Tonic Water, Mint | Bartender Harry Jamison of a.kitchen+bar

Bourbon, Chicha Morada, Génépy, Lemon, Ginger Syrup | Bartender Evan Sewell of Miller Union

Pisco, Carrot Juice, Lemon Juice, Lustau East India Solera, Ginger Syrup, Egg White | Bartender Leanne Favre of Leyenda and Clover Club

Blanco Tequila, Pineapple, Lemon, Sunflower Orgeat, Ginger, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

Reposado Tequila, Lime, Mango, Ginger, Cucumber, and Taijin | Bartender Nick Bennett of Porchlight

Almond Granita, Tapioca, Citrus, and Pink Peppercorns | Pastry Chef Jennifer Felton of Cotogna

Japanese Whisky, Coconut-Sesame-Honey Syrup, Ginger, Lime Leaf | Bartender A-K Hada of PDT