Sudachi Shōchū, Lemon, Umeboshi, Hojiso Syrup, Soda Water | Bartender Michael Satusky of Mujō

Nam Jim Jaew, Herb Oil, Lime, Red Onion, Thai Basil | Chef Molli Voraotsady of So So Fed

Winter Squash Purée, Caramelized Onions, Sage, Fried Squash Seeds | Chef Alan Chandonia of Ecco Midtown

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

Chewy Beets, Goat Sour Cream, Duchess Potato, Bitter Greens | Chef Chris McCord of Gunshow

Horyzon Koji Rice Spirit, Trifoliate Orange Shrub, Lime, Cocchi American Rosa, Herbsaint, Champagne | Bartender Matthew Watkins of The Deer and the Dove

Sunchoke Cream, Garlic, Parmesan, Lemon, Sunchoke Chips | Chefs Jacob Armando and Eric Brooks of Gigi’s Italian Kitchen

Fried Plantain, Fried Sweet Potato Leaves, Scallions | Chef Demetrius Brown of Heritage Supper Club

Sotol, Spiced Fassionola, Fino Sherry, Orange Juice, Soda | Bartender Gabe Jaramillo of Jojo’s Beloved

Fennel Pork Sausage, Chicken Liver, 'Nduja, Aged Parmesan, Basil | Chef Bob Ryan of St. Cecilia

Creamed Kale, Parsley, Lemon, Sea Salt | Chef Jon Novak of Tiny Lou’s

Littleneck Clams, Celery, Onion, Potato, Smoked Bacon, Dill, Saltines | Chef Eddie Barrett of BeetleCat

Rum, Dry Vermouth, Elderflower, Bitters, Lemon | Bartender Baylee Hopings of Carmel

Pickled Daikon, Crema de Aji, Shoestring Potato Chips, Ciabatta, Fried Plantains | Chef Arnaldo Castillo of Tio Lucho’s

Bourbon, Sloe Berry, Pecan Amaretto, Lemon, Simple Syrup, Bitters | Bartender Charles Howk of Little Bear

Pimento Cheese, Cremini Mushrooms, Shredded Mozzarella, Parmesan, Scallions | Chef Rob Birdsong of Glide Pizza

Roasted Sweet Potato, Marigold Sauce, Sweet Potato Chips | Chef Maricela Vega of Chico

Bourbon, Aperitivo Cappelletti, Smoked Vermouth, Tobacco Smoke, Orange Peel | Bartender Vincent Dugan of Bar Margot