Ingredients: 

• Ice cubes
• 2 oz Yakult yogurt drink
• 2 oz Soju
• 2 oz Sprite or 7-Up, to top up

Instructions: 

Fill a cocktail shaker with ice cubes.

Pour in 4 ounces of Yakult yogurt drink.

Add 4 ounces of Soju to the shaker.

Shake the mixture well until it's thoroughly chilled.

Strain the mixture into two glass filled with ice cubes.

Top up the glass with Sprite or 7-Up.

Give it a gentle stir to combine the ingredients.

Ingredients: 

• 2 ounces soju
• 1 ounce pear juice
• 1/2 ounce spiced simple syrup (recipe below)
• 1/2 ounce lemon juice
• Club soda
• Ice cubes
• Pear slice
• Star anise for garnish

For the Spiced Simple Syrup:

• 1/2 cup water
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 star anise pod

Instructions:

Start with preparing the Spiced Simple Syrup.

In a small saucepan, combine the water and granulated sugar, then add the cinnamon stick, whole cloves, and star anise pod to the saucepan.

Heat the mixture over medium heat, stirring occasionally, until the sugar has completely dissolved.

Once dissolved, bring the mixture to a simmer and let it cook for about 5 minutes to infuse the spices.

After simmering, remove the saucepan from the heat and allow the syrup to cool completely.

Once cooled, strain the syrup to remove the spices, and transfer it to a bottle or jar for storage.

Now, onto making the Soju Spiced Pear Sparkle cocktail.

In a cocktail shaker, combine the soju, pear juice, spiced simple syrup, and lemon juice.

Fill the shaker with ice cubes and shake the mixture vigorously for about 15-20 seconds to chill the ingredients thoroughly.

Once shaken, strain the mixture into a glass filled with ice cubes.

Top up the glass with club soda to add a refreshing fizz.

Give the cocktail a gentle stir to combine all the flavors.

To finish, garnish with a pear slice or star anise for an elegant touch. 

Ingredients: 

• 2 ounces (60ml) sake
• 1 ounce (30ml) Midori melon liqueur
• 1 ounce (30ml) freshly squeezed lemon juice
• 1/2 ounce (15ml) simple syrup
• Ice cubes
• Raspberry for garnish

Instructions: 

Fill a cocktail shaker with ice cubes.

Add the sake, Midori melon liqueur, freshly squeezed lemon juice, and simple syrup to the shaker.

Shake the mixture vigorously for about 15-20 seconds to chill the ingredients.

Strain the mixture into a rocks glass filled with ice cubes.

Garnish with a raspberry.

Optionally, you can add a slice of lemon for an extra citrus touch.

Serve and enjoy your Midori Sour cocktail!

Ingredients: 

• 2 oz gin
• 2 oz soju
• 0.5 oz sweet vermouth
• 1 tbsp kimchi brine
• 0.5 oz lime juice
• Kimchi, for garnish
• Lime slices, for garnish

Instructions: 

In a cocktail shaker filled with ice, combine the gin, soju, sweet vermouth, kimchi brine, and lime juice.

Shake well until thoroughly chilled, about 15-20 seconds.

Strain the mixture into a chilled martini glass.

Garnish with a small piece of kimchi and a slice of lime on the rim of the glass.

Ingredients: 

• 1/8 teaspoon wasabi paste
• 1 ounce Simple Syrup
• 2 ounces cucumber juice
• 2 ounces gin
• 1 ounce lime juice
• Ice
• Slices of cucumber or lime (optional)

Instructions: 

Start by placing a pea-sized drop (about ⅛ teaspoon) of wasabi paste in the bottom of your shaker glass.

Next, add the simple syrup to the glass and stir until the paste is thoroughly mixed with the syrup.

Add the cucumber juice, gin, lime juice, and ice to the glass.

Shake the mixture vigorously until you see chips of ice floating in the drink.

Once shaken, strain the cocktail into two martini glasses.

Garnish each glass with a slice of cucumber, lime, or both for an extra touch of freshness.

Serve the cocktails immediately and enjoy the refreshing flavors!

Ingredients: 

• 1 oz yuzu-infused sake
• 1 oz white rum
• 1.5 oz pineapple juice
• 0.75 oz coconut mix (3 parts Coco Lopez, 1 part coconut milk)
• 0.25 oz lemon juice

Instructions: 

Fill a cocktail shaker with ice.

Add the yuzu-infused sake, white rum, pineapple juice, coconut mix, and lemon juice to the shaker.

Shake vigorously until well combined and chilled, about 15-20 seconds.

Strain the mixture into a glass filled with fresh ice.

Optionally, garnish with a pineapple wedge or a slice of lemon.

Ingredients: 

• 1 1/2 ounces blanco tequila
• 3/4 ounce spiced lemongrass syrup (see below)
• 3/4 ounce freshly squeezed grapefruit juice
• 1/2 ounce freshly squeezed lime juice
• 1 pinch kosher salt

For the Rim:

• 1 tablespoon Maldon salt
• 1 tablespoon crushed white peppercorns
• Zest of 1/2 grapefruit

Spiced Lemongrass Syrup:

• 500 grams sugar
• 500 grams water
• 250 grams fresh lemongrass, trimmed and finely chopped
• 1 vanilla pod, sliced down the center and seeds scraped out
• 1 teaspoon yuzu kosho
• 100 grams fresh ginger juice

Instructions:

To make the spiced lemongrass syrup, start by combining sugar, water, and chopped lemongrass in a saucepan.

Bring the mixture to a boil, then reduce the heat and let it simmer for 10 to 15 minutes until the lemongrass softens.

Once done, remove the saucepan from the heat and allow the mixture to cool.

Once cooled, transfer the lemongrass syrup to a blender.

Add vanilla seeds and yuzu kosho, then blend until well combined.

Pour the mixture into an airtight container and let it macerate in the refrigerator overnight.

The next day, add fresh ginger juice to the syrup and strain it through a fine cheesecloth to remove any solids.

Transfer the strained syrup into a clean airtight container and store it in the refrigerator until ready to use.

To make the cocktail, combine all the ingredients in a cocktail shaker filled with ice, and shake to combine (about 30 to 40 seconds).

Strain and serve in an ice-filled rocks glass rimmed with a mixture of Maldon salt, white peppercorn, and grapefruit zest.

Ingredients: 

• 2 ounces sake
• ¾ ounce elderflower liqueur
• ½ ounce tequila
• ¼ ounce lemon juice
• 3 shiso leaves

Instructions: 

Combine all the ingredients in a mixing glass.

Use a muddler to lightly crush the shiso leaves, releasing their flavors.

Add ice and stir to combine until well chilled.

Strain the drink into a glass and garnish with additional shiso leaves for a fresh finish.

Ingredients: 

• 8-10 leaves Thai basil
• 2 tbsp organic sugar
• 1/2 lime, cut into four pieces
• 2 slices (1/8 inch) fresh jalapeno
• 2 slices (1/8 inch) banana pepper
• 2 oz cucumber juice
• 2 oz white rum

Instrucions:

In a mixing glass or cocktail shaker, muddle Thai basil leaves, organic sugar, lime pieces, jalapeno slices, and banana pepper slices together.

Add cucumber juice and white rum to the mixture.

Fill the shaker with ice and shake vigorously until well combined and chilled.

Strain the mixture into a serving glass filled with ice.

Garnish with additional Thai basil leaves or cucumber slices, if desired.

Ingrediens:

• 1½ oz Nori Infused Fino Sherry (see below)
• ½ oz cachaça
• ½ oz simple syrup
• ¼ oz Islay Scotch
• ¾ oz lime juice
• 1 piece nori, cut to 1½ x 2 inches, for garnish

Nori Infused Fino Sherry:

• 1 cup Fino Sherry
• 3 large pieces of unsalted dried seaweed (each about 3 inches x 4 inches)

Instructions:

To make the nori infused fino sherry, combine the sherry and the seaweed in a large jar.

Cover and place in the fridge for 12–24 hours.

Fine strain out all solids using a cheesecloth on a colander and squeeze out all excess liquid into your container.

Bottle and refrigerate until using.

To make the cocktail, combine all ingredients except the nori in a cocktail shaker.

Add enough ice to cover the liquid in the shaker, plus a bit more.

Cover and shake vigorously for 10-15 seconds.

Strain through a Hawthorne strainer into an 8-oz Collins glass filled with ice.

Garnish with the piece of nori, tucked lengthwise into the side of the glass (the ice will hold it up).

Ingrediens:

• 2 oz vodka
• 1 oz simple syrup
• 0.5 oz lime juice
• 0.5 oz triple sec
• 2 slices of fresh galangal
• 2 cm lemongrass
• 2 slices Thai chili
• 2 kaffir lime leaves
• Ice cubes
• Kaffir lime leaves, for garnish
• Lime slice, for garnish

Crushed Chili Roasted Nuts for Rimming:

• 1 cup mixed nuts (such as peanuts, cashews, almonds)
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp sugar

Instructions:

Preheat your oven to 350°F (175°C).

In a bowl, toss the mixed nuts with olive oil until evenly coated.

Sprinkle chili powder, salt, and sugar over the nuts, and toss again to coat evenly.

Spread the seasoned nuts in a single layer on a baking sheet.

Roast in the preheated oven for 10-15 minutes, stirring occasionally, until the nuts are golden brown and fragrant.

Remove the nuts from the oven and let them cool completely.

Once cooled, transfer the roasted nuts to a food processor and pulse until finely crushed.

Pour the crushed chili roasted nuts onto a shallow plate.

To rim your cocktail glass, wet the rim with a lime wedge, then dip the rim into the crushed nuts, rotating gently to coat evenly.

To make the cocktail, muddle the slices of galangal , lemongrass, Thai chili, and kaffir lime leaves in a shaker.

Add vodka, simple syrup, lime juice, triple sec, and a handful of ice cubes to the shaker.

Shake well until chilled, about 15-20 seconds. Strain the mixture into a glass filled with fresh ice.

Garnish with kaffir lime leaves and a lime slice.