MANGO STICKY RICE COFFEE
Ice
20mL ODK Orange Syrup
10mL ODK Lemon Juice 100% NFC
4 drops Stillabunt Supersour
45mL Shochu liqueur
Top with soda
Stir and garnish
VELVET PANDAN
by Marco Poidomani Ingredients 15mL ODK Pandan Syrup 150mL Coconut water 1 Espresso 2 drops Stillabunt Magic Velvet
THE OAK-GONA COFFEE
Ice
20mL ODK Orange Syrup
10mL ODK Lemon Juice 100% NFC
4 drops Stillabunt Supersour
45mL Shochu liqueur
Top with soda
Stir and garnish
MATCHA SUNSET
Ice
20mL ODK Orange Syrup
10mL ODK Lemon Juice 100% NFC
4 drops Stillabunt Supersour
45mL Shochu liqueur
Top with soda
Stir and garnish
PANDAN BLISS
by Marco Poidomani Ingredients 20mL ODK Pandan Syrup 60mL Rice milk Top whipped espresso
VIRGIN WASABI MARTINI
By Flavio Carletti – FC Bartender Lab Ingredients 20mL ODK Lime Juice 100% NFC 2bsp ODK Basil Syrup 15mL ODK Lychee Fruity Mix 1g Wasabi 40mL Mango juice 5 drops Stillabunt Unde Viginti Bitters Shake and strain
OCTAVIO PAZ
By Flavio Carletti – FC Bartender Lab Ingredients 40mL Orange Juice 20mL Agua de Jamaica 10 drops Stillabunt Chocolate Bitters Stir and strain
LEMON KONG
By Flavio Carletti – FC Bartender Lab Ingredients 25 mL ODK Lemon Syrup 15 mL ODK Orange Syrup 5 mL ODK Cucumber Syrup Still water, flavored with yerba buena spearmint Build Garnish with blueberry powder and saline solution
PUMPKIN SPICE LATTE
by Marco Poidomani Ingredients 20mL ODK Pumpkin Spice Syrup 150mL Milk 1 Espresso Pour the syrup into the glass, add the espresso and stir Pour the whipped milk and garnish with cinnamon
PUMPKIN IN THE MIRROR
By Flavio Carletti – FC Bartender Lab Ingredients 30mL ODK Pumpkin Spice Syrup 90mL Orange juice 40mL Espresso cream (made with a few drops of Stillabunt Magic Velvet) Build Garnish with whipped cream (flavored with ODK Yuzu Syrup), cinnamon bark and black sugar