Mi Campo blanco tequila, mango-passion fruit, yuzu, lime, Szechuan pepper

Yuzu Margarita

Dassai 45 Junmai Daiginjo

Hana Lychee

Torched butter fish, ponzu sauce & apricot candy

Butter Fish Candy

Dassai 45 Nigori Junmai Daiginjo

Hana lychee sake, J. Reiger's vodka, Giffard lychee liqueur, lychee cordial, lemon

Lakeside Lychee

J. Rieger's vodka, authentic espresso, caffe amaro, raw simple

Espresso Martini

Tozai Living Jewel

Easy to Love

Enjoy the refreshing crispness of Michelob Ultra, a light lager that perfectly balances smoothness and flavor. With only 95 calories and 2.6 grams of carbs, this brew is your ideal companion for any occasion, delivering a clean finish that keeps you coming back for more. Cheers to a healthier choice without compromising on taste!

Michelob Ultra

J. Rieger's Vodka, pineapple, mango, lemon, jalapeño

Karai Martini

Amabuki Rose

Escolar, cream cheese, scallion, avocado, whole roll tempura deep fried, topped with eel and white sauce

Orlando Solar Bear

Kikusui Junmai Ginjo

Kikusui Perfect Snow

House Hot Sake

Blush Baby

Kikusui Organic Junmai Ginjo

Plantation rum, strawberry, watermelon, lime, honey

Thai Summer Punch (Ruduu Ruun)

Quench your thirst with our refreshing Fountain Drink, featuring a delightful blend of fizzy flavors that dance on your palate. Choose from a variety of sodas, each perfectly chilled to provide a burst of sweetness and effervescence with every sip. Perfectly paired with any meal, this drink is your go-to companion for a moment of pure refreshment.

Fountain Drink

Pure Dawn

Fu-Ki Plum Sake

Choice of vegetable, tofu, chicken, or beef. Add Extra for Seafood: Shrimp, squid & scallop (7)

Fried Rice

Crispy calamari, tossed with salt, chilli pepper, onion, scallions and garlic, served with sweet Thai chili sauce.

Thai Calamari

Rim a chilled cocktail glass with salt by moistening the rim with a lime wedge and dipping it into salt. Set aside.

Prepare the Glass

In a cocktail shaker, combine Mi Campo blanco tequila, mango-passion fruit puree, yuzu juice, fresh lime juice, agave syrup, and Szechuan peppercorns.

Mix the Ingredients

Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into the prepared cocktail glass. Optionally, you can fine strain to remove any peppercorn bits.

Strain and Serve

Garnish with a lime wedge on the rim of the glass.

Garnish

Mi Campo blanco tequila

Mango-passion fruit puree

Yuzu juice

Fresh lime juice

Szechuan peppercorns

Agave syrup

Ice cubes

Lime wedge (for garnish)

Salt (for rimming glass)

Place the bottle of Dassai 45 Junmai Daiginjo in the refrigerator to chill for at least 1-2 hours before serving.

Chill the Sake

Select a sake glass or a small wine glass to enhance the tasting experience.

Prepare Glassware

Pour the chilled Dassai 45 Junmai Daiginjo into the glass, filling it about two-thirds full to enjoy the aroma and flavors.

Serve

Take a moment to appreciate the aroma before sipping. Enjoy the smooth and delicate flavors of the sake.

Taste

Dassai 45 Junmai Daiginjo Sake

Fill a cocktail glass with ice to chill while you prepare the drink.

In a cocktail shaker, combine the lychee juice, vodka, fresh lime juice, simple syrup, and mint leaves.

Add ice cubes to the shaker and shake vigorously for about 15 seconds.

Remove the ice from the cocktail glass and strain the mixture into the glass.

Strain

Garnish with a lychee fruit and a lime wheel on the rim of the glass.

Lychee juice

Vodka

Simple syrup

Mint leaves

Lychee fruit (for garnish)

Lime wheel (for garnish)

In a small saucepan, combine dried apricots, agave syrup, and water. Bring to a gentle simmer and cook for about 10 minutes until the apricots are soft. Remove from heat and let cool slightly. Blend the mixture until smooth and then spread on a parchment-lined baking sheet. Allow to set in the refrigerator for 1 hour, then cut into desired shapes.

Make Apricot Candy

Season the butter fish fillets with salt and black pepper. Preheat a torch or broiler. Sear the fish on one side until golden brown, about 2-3 minutes. Flip and sear the other side briefly, just until cooked through. Be careful not to overcook as the fish can become dry.

Prepare and Torch the Fish

On a serving plate, place the torched butter fish. Drizzle with ponzu sauce and garnish with pieces of apricot candy. Serve immediately.

Plate the Dish

Butter fish fillets

Salt

Black pepper

Soy sauce

Rice vinegar

Mirin

Dashi stock

Dried apricots

Water

Place the bottle of Dassai 45 Nigori Junmai Daiginjo in the refrigerator for at least 2-3 hours before serving to achieve optimal serving temperature.

Select appropriate sake cups or glasses. Traditional ochoko cups are recommended for serving sake.

Gently shake the bottle before pouring to mix the sediment. Pour the sake into the cups, filling them to about three-quarters full.

Serve the Sake

Savor the unique flavors of the Dassai 45 Nigori Junmai Daiginjo. It's best enjoyed chilled and can be paired with light appetizers.

Enjoy Responsibly

Dassai 45 Nigori Junmai Daiginjo Sake

In a cocktail shaker, combine the Hana lychee sake, J. Reiger's vodka, Giffard lychee liqueur, lychee cordial, and fresh lemon juice.

Prepare the Cocktail

Add ice cubes to the shaker and shake vigorously for about 15 seconds until well chilled.

Shake with Ice

Strain the mixture into a chilled cocktail glass.

Garnish with lychee fruit on a skewer or floating in the glass.

Hana lychee sake

J. Reiger's vodka

Giffard lychee liqueur

Lychee cordial

Fresh lemon juice

Lychee fruit for garnish

Brew a shot of fresh espresso and allow it to cool slightly.

Prepare the Espresso

In a cocktail shaker, combine the J. Rieger's vodka, freshly brewed espresso, caffe amaro, and raw simple syrup.

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Strain the mixture into a chilled martini glass.

Garnish with three coffee beans placed on top of the drink.

J. Rieger's vodka

Freshly brewed espresso

Caffe amaro

Raw simple syrup

Coffee beans (for garnish)

Place the bottle of Tozai Living Jewel Junmai Sake in the refrigerator for at least 2 hours or in a cooler with ice for 30 minutes to chill.

Fill a sake glass or a small wine glass with ice cubes.

Carefully pour 750 ml of the chilled Tozai Living Jewel Junmai Sake over the ice cubes in the glass.

Pour the Sake

Add 100 ml of chilled water to the glass to enhance the flavors.

Add Water

Garnish with a lemon twist on the rim of the glass and serve immediately.

Garnish and Serve

Tozai Living Jewel Junmai Sake

Chilled Water

Ice Cubes

Lemon Twist (for garnish)

Wash the strawberries thoroughly and remove the stems. Slice them into halves.

Prepare the Strawberries

In a mixing bowl, combine the sliced strawberries, lemon juice, and honey. Stir gently until the strawberries are well coated.

Mix the Base

In a glass, add the ice cubes, followed by the strawberry mixture. Pour the ginger beer over the top.

Assemble the Drink

Garnish with a few whole strawberries or a lemon slice if desired. Serve immediately.

Fresh Strawberries

Lemon Juice

Honey

Ginger Beer

Gather all the ingredients needed for brewing Michelob Ultra.

Prepare the Ingredients

In a large brew kettle, bring 8 oz of water to a boil.

Boil the Water

Once the water is boiling, add 0.5 oz of barley malt and stir well. Let it simmer for about 15 minutes.

Add Barley Malt

After 15 minutes, add 0.1 oz of hops to the mixture and continue to simmer for another 5 minutes.

Add Hops

Remove the kettle from heat and allow the mixture to cool down to room temperature.

Cool the Mixture

Once cooled, add 0.05 oz of yeast to the mixture and stir gently.

Add Yeast

Transfer the mixture to a fermentation vessel and let it ferment for about 1-2 weeks at room temperature.

Fermentation

After fermentation is complete, bottle the beer and let it carbonate for another week.

Bottle the Beer

Chill the beer and serve it with a lime wedge.

Light Lager Beer

Barley Malt

Hops

Yeast

Lime Wedge

Muddle the jalapeño slices in a shaker to release their flavor.

Prepare the Jalapeño

In a cocktail shaker, add the muddled jalapeño, J. Rieger's Vodka, pineapple juice, mango puree, and fresh lemon juice.

Combine Ingredients

Fill the shaker with ice cubes and shake vigorously for about 15 seconds.

Shake It Up

Garnish with a pineapple wedge and a jalapeño slice on the rim.

J. Rieger's Vodka

Pineapple juice

Mango puree

Jalapeño slices

Pineapple wedge (for garnish)

Jalapeño slice (for garnish)

Chill a glass by filling it with ice water and letting it sit while you prepare the drink.

In a cocktail shaker, combine fresh rose petals, gin, elderflower liqueur, fresh lemon juice, simple syrup, and rose water.

Fill the shaker with ice cubes, cover, and shake vigorously for about 15 seconds.

Shake it Up

Empty the ice water from the chilled glass. Strain the cocktail mixture into the glass.

Top the drink with sparkling water and gently stir to combine.

Add Sparkling Water

Garnish with fresh rose petals on top and serve immediately.

Garnish and Enjoy

Fresh roses

Elderflower liqueur

Sparkling water

Rose water

Rose petals (for garnish)

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool slightly and season with rice vinegar, sugar, and salt.

Prepare the Sushi Rice

In a bowl, mix the cream cheese, chopped scallions, and diced escolar fish until well combined.

Make the Filling

Lay a nori sheet on a bamboo sushi mat. Spread a layer of sushi rice on the nori, leaving a small border at the top. Place a line of the filling mixture and avocado slices in the center. Roll tightly using the mat, then seal the edge with a little water.

Assemble the Rolls

Heat vegetable oil in a deep fryer or heavy pot to 180°C (350°F). Dip the rolls in tempura batter and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Rolls

Slice the rolls into bite-sized pieces, drizzle with eel sauce and white sauce, and serve immediately.