Italian Citrus Fizz
By Maria Vieira Ingredients 20mL ODK Orange Syrup 25mL ODK Lemon Juice 100% NFC 50mL Water 5 drops Stillabunt Magic Velvet Top with Campari Soda Garnish with lemon and thyme
Pumpkin Mi-To
By Maria Vieira Ingredients 35mL Bitter Liqueur 35mL Sweet Vermouth 2 drops Stillabunt Orange Bitters Garnish: Pumpkin Spice “bubbles” (made with ODK Pumpkin Spice Syrup & Stillabunt Magic Velvet) Just a mild twist on the Milano-Torino cocktail, with our Orange Bitters for added citrus acidity and aromatic spiced bubbles for enhanced experience.
Coco Mango Caipirinha
By Maria Vieira Ingredients 50mL Cachaça 25mL ODK Lime Juice 100% NFC 10mL ODK Coconut Fruity Mix 15mL ODK Mango Fruity Mix Garnish with mango and lime
PANDAN ABSINTHE FRAPPE’
By Mark Nakayama Ingredients 20mL Absinthe 30mL Red apple Liqueur 15mL ODK Pandan Syrup 25mL ODK Lemon Juice 100% NFC 5 drops Stillabunt Supersour Blend until you reach the desired consistency Garnish with pandan leaf
BLACKBERRY MINT JULEP
By Mark Nakayama Ingredients 45mL Bourbon 30mL ODK Blackberry Fruity Mix 15mL ODK Lemon Juice 100% NFC 7 drops Stillabunt Chocolate Bitters Mint leaves Combine all ingredients, double strain over cubed ice, top with crushed ice. Garnish with mint and blackberry
PEAR O’ DICE
By Mark Nakayama Ingredients 40mL London Dry Gin 15mL Apricot Brandy 10mL Disaronno Amaretto 15mL ODK Pear Fruity Mix 10mL ODK Lemon Juice 100% NFC 4 drops Stillabunt Ginger Bitters Shake and double strain Garnish with amaretto
KIWI-DORI SOUR
By Mark Nakayama Ingredients 15mL Vodka 45mL Midori melon Liqueur 10mL ODK Kiwi Fruity Mix 10mL ODK Lemon Juice 100% NFC 10mL ODK Lime Juice 100% NFC 3 drops Stillabunt Supersour 3 drops Stillabunt Magic Velvet Shake and double strain Garnish with kiwi
Summer 51
By Jose Perez Ingredients 15mL ODK Pandan Syrup 40mL Rum 20mL Coconut Rum Whisk Double Espresso
La Bella Vita
By Paul Pereira Ingredients Pomegranate seeds 15mL ODK Basil Syrup 25mL ODK Lime Juice 100% NFC 30mL ODK White Sugar Syrup 50mL Gin 5 drops Stillabunt Magic Velvet Garnish with basil leaf with pomegranate seeds
Finge-Red Sour
By Flavio Carletti – FC Bartender Lab Ingredients 45mL lime Gin 15mL Bitter 10mL ODK Pineapple Syrup 5 drops Stillabunt Magic Velvet 15 drops Stillabunt Supersour Shake and strain