Black Bear Bitters

Bearomatics

•  2 dropperfuls Black Bear Bitters

• 1 oz Linie Acquavit

•  1/2 oz Cocchi Americano

•  1/2 oz Strega

•  1/2 oz Salers

•  1/2 oz Vita Coco Pineapple

• 2 dashes lemon peel oil

Chai Jolokia 

Rickey Feynman* (Designed by Mitch Harris of Paradise Bar)

• Chai Jolokia bitters

• Gin and soda water

• Elderflower liqueur

• Blackberry syrup

• Lemon sour + lime wedges

Spice Route Chai-tini

• Chai Jolokia bitters

• Iced Darjeeling black tea

• Sparkling water or gin

• Honey

The Chai-nar Scorched Earth

• 1 oz cynar 

• 1 oz mezcal

• 1/2 oz campari

• 1 dropper of Chai Jolokia bitters

Demon Flower Bitters

King of Carrot Flowers (Designed by Kevin Denton, Bar Director of Alder and WD~50)

• 2 oz Carrot juice

• 1 oz Tequila

• 0.5 oz Lime juice

• 0.5 oz Smoked maple syrup

• 3 dashes Demon Flower bitters or Hanging Gardens of Babylon bitters

• Shake, highball glass, ice

• Top with tonic

Ki Japanese Arboreal

Shoots & Roots' Rachel Meyer with Kevin Denton, Bar Director of Alder and WD~50 at the World Science Festival Gala Shoots & Roots table 

Shoots & Roots' Rachel Meyer with Kevin Denton, Bar Director of Alder and WD~50 at the World Science Festival Gala Shoots & Roots table 

House of Panda (Designed by Kevin Denton, Bar Director of Alder and WD~50)

• 1.5 oz Manzanilla

• 1.5 oz Carpano Bianco

• 0.5 oz Mizu

• Top with soda and Ki Japanese Arboreal bitters

Shochu Negroni

Ki Japanese Arboreal bitters

Shochu

Campari

Orange peel garnish

Mexican Molcajete

Gordolobo 75 

• Champagne 2 oz

• Dry gin 1 oz

• Lime 1 wedge juiced

• Sugar 1 cube

• Mexican Molcajete bitters 3 dashes


Mount Apo

Mount Apo Benediction

Mount Apo bitters

Lagundi tea

Dry soju

Honey syrup

Mount Apo Spritzer

Mount Apo bitters

Sparkling water

Cucumber juice

Spritz of lime, calamansi or dalandan