• Zuisen ‘Hakuryu’ Awamori

• Koch Espadin

• Sweet Potato

• Celery

• Lime

• Zuisen ‘Hiryu’ Awamori

• El Buho Espadin

• Mushroom

• China Amer Bitter

• Sierra Morena Seco

• Kummel

• Ryukyu Ohcho Awamori

• House ‘Tepache’ Fermented Pineapple

• Grapefruit

• Panela

• Lime

• Awamori – 30 ml/2 tbsp

• Pineapple juice – 15 ml/1 tbsp

• Orange juice – 15 ml/1 tbsp

• Grenadine syrup – 2 tsp

• Crushed ice

Instructions:

Fill a glass with crushed ice, add ingredients and garnish with fruit.

• Mint leaves – About 10

• Lemon juice – 20 ml/~1 tbsp

• Cane sugar cubes

• Gum syrup – 2 tsp

• Awamori – 45ml/3 tbsp

• Soda

Instructions:

Crush mint leaves with pestle while adding gum syrup and lemon juice. Add to ice and pour in awamori and soda, and stir twice. Garnish with a mint leaf.

• 80-proof Kusu Awamori

• Slice of fresh Bitter melon

• 1/4 Lime

• Tonic

Instructions:

Cut about 3 cm/1 in bitter melon and grate the outer knobby parts only. Pour 40ml/2.5 tbsp Awamori over a glass of ice. Put the grated bitter melon in the glass. Squeeze lime, pour Tonic water. Gently stir, garnish with a bitter melon ring on the rim & serve.