Scotch Whisky, Averna, Lemon, Beet-Honey Syrup, Orange Bitters, Rosemary Tincture | Bartender Marisa Miller of RT Bistro

Scotch Whiskey, Japanese Whisky, Hojicha Tea, Cocchi Americano, Burnt Honey Syrup, Lemon, Ginger Syrup | Bartender Dan Robles of Dalva

Baklava-Infused Bourbon and Rum, Baklava Foam, Crushed Nuts, Elder Flower, Firestix | Bartender Gabe Valladares of CookHouse

Mezcal, Spiced Pear Liqueur, Honey, Malort, Liqueur de Roquefort, Amontillado Sherry, Black Peppercorn Tincture | Bartender Andre Levon of Clavel

Yerba Mate-Infused Gin, Blanc Vermouth, Boomsma Cloosterbitter, Eucalyptus Honey, Italicus | Bartender Diego Deleon of Kaori

Sesame-Infused Scotch, Sesame-Infused Brandy, Apple, Oloroso Sherry, Honey | Bartender Tristan Brunel of Tusk Bar

Mushroom Dashi, XO Sauce, Honey, Chives, Bonito Flakes | Chef Daniel Harthausen of Late Air

Caramel, Orange Honey Blossom Cream, Mandarin Gel, Orange Blossom Honey Crunch | Pastry Chef Ruben Ortega of Xochi

Mortadella, Honey Foam, Pickled Mustard, Pistachio-Honey Crumble, Pepper Cress | Chef David Murphy of Shuggie’s Trash Pie + Natural Wine

Hot Honey, Jalapeño-Herb Spread, Mayonnaise, Lettuce, Tomato, Pain di Mie Bun | Chef Brandll Mann of Better Luck Tomorrow

Spiced Honey, Pickled Peppers, Fresh Herbs | Chef Drake Leonards of Eunice

Farmer's Cheese, Honey Syrup, Salted Honey Ice Cream | Pastry Chef Marie Riddle of Bludorn

Chamomile Honey, Cultured Cream, Caviar, Nori Powder | Chefs Carrie and Rupert Blease of Lord Stanley

Fig Leaf-Infused Vodka, Lime, Salted Wildflower Honey, Rose Syrup, Rose Geranium Tincture, Bitters | Bartender Evan Williams of Dalida

Thyme, Black Mission Figs, Candied Poppy Seeds, Burnt Meringue | Pastry Chef Nicole Krasinski of State Bird Provisions

Espresso, Banana Milk, Burnt Honey, Five-Spice | Barista Ty Banks of Drip Collective

Baker Kelsey Munger of Monumental Bakery

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