Aquavit, White Peach and Black Rice Syrup, Coconut Milk, The Plum I Suppose, Egg | Bartender Cameron Winkelman of Manhatta

Coconut Oil-Infused Scotch Whisky, Coconut Water Syrup, Macadamia Nut Liqueur, Coconut Liqueur, Orange Bitters | Bartender Garret Richard of Sunken Harbor Club

Gin, Shochu, Lime, Coconut Cream, Lemongrass, Ginger, Pickled Tomato, Chile Tincture | Bartender David Muhs of Sama Street

Amontillado Sherry, Vermouth, Orange Juice, Banana, Strawberry | Bartender Natasha David

Gin, Cream, Egg White, The Plum I Suppose, Winter Melon Syrup, Club Soda, Lime Bitters | Bartenders GN Chan and Faye Chen of Double Chicken Please

Nardini Amaro Liqueur, Apple Brandy, Single Malt Scotch Whisky, Galliano Espresso Liqueur, Whipped Cream, Nutmeg | Bartender Tiffany Nahm of Death & Co.

Abasolo Whiskey, Lime, Agave, Oloroso Sherry, Mascarpone, Parsley Tincture, Parsley Oil | Bartender Harrison Snow of Lullaby

Rum, Coconut Cake-Washed Sherry, Lime, Coconut Demerara | Bartender Isabel Tullock of The HiHi Room

Gin, Lemongrass Shochu, Lemon, Pineapple, Spiced Coconut Honey, Makrut Liqueur, Haberno Tincture | Bartender Ally Marrone of Grand Army

Jamaican Rums, Coco Lopez, Blanc Auinquina Aperitif, Lime, Strawberry Jam | Bartender Krystiana Rizo of Yellow Rose

Jamaican Rum, Ancho Chile-Ginger Shrub, Butternut Squash, Dark Karo Syrup, Green Chile Bitters, Nutmeg | Bartender Katie Kennedy of Contento

Sake Vermouth, St. Agrestis Paradiso Aperitivo, Espelette Chile Liqueur, Japanese Bitters | Javelle Taft of Death & Co.

Reposado Tequila, Red Bell Pepper, Mezcal, Lemon, Apricot Liqueur, Calabrian Chile, Agave, Balsamic Vinegar | Bartender Matt Chavez of Ci Siamo

Green Chile Vodka, Vetiver Cordial, Cachaça, Strega, Carrot, Lime, Yuzu, Parsley | Bartender Sam Brooks of Please Don’t Tell

Blanco Tequila, White Port, Melon Aperitif, Elderflower Tonic, Cucumber Bitters | Bartender Matthew Reysen of Discolo

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

Grapefruit-Infused Gin, Dry Vermouth, Cucumber, Orange Bitters, Fresh Origins Fuschia Flower | Bartender Ryan Silva of Otium

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