• 1 1/2 oz. Avua Amburana cachaça
  
• 3/4 oz. Velvet Falernum
  
• 1 oz. passionfruit juice
  
• 1 oz. Chinese five-spice simple syrup

Combine the ingredients in a shaker with ice. Pour into a collins glass with a stick of ice set with an orchid flower.

Chocolate Old Fashioned

Photo by Laine Doss

Chocolate Old-Fashioned (available at Bleau Bar)

• 2 oz. Bulleit bourbon
  
• 1/2 oz. crème de cacao
  
• 3 dashes orange bitters
  
• 2 dashes Angostura bitters

Combine the ingredients in a shaker, add ice, and stir for 30 seconds. Strain into a rocks glass and garnish with fresh orange peel and a small piece of chocolate.

Fire in the Hole.

Photo by Laine Doss

Fire in the Hole (available at Bleau Bar)

• 2 oz. poblano pepper-infused Casamigos tequila
  
• 1 oz. passionfruit vanilla syrup
  
• 1/2 oz. Chichicapa mezcal
  
• 1/2 oz. fresh lime juice

Combine ingredients and ice in a shaker. Shake and strain into an iced collins glass. Garnish with a lime wheel and a slice of jalapeño.

Photo by Laine Doss

Sorrento (available at Scarpetta)

• 2 oz. limoncello
  
• 1 oz. Oxley gin
  
• 1/4 oz. simple syrup
  
• 3 basil leaves
  
• 1 lemon wedge
  
• Prosecco
  

Muddle basil leaves and the lemon wedge. Add simple syrup, shake, and strain into a martini glass. Top with prosecco and garnish with a basil leaf. 

Pisco Punch

Photo by Laine Doss

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Pisco Punch (available at Hakkasan)

• 2 oz. Kappa pisco
  
• 3/4 oz. Lillet rosé
  
• 3/4 oz. pineapple juice
  
• 1/2 oz. lime juice
  
• 1/2 oz. hibiscus syrup
  
• A handful of fresh herbs (mint, cilantro, or basil)
  

Pour the hibiscus syrup into a glass filled with crushed ice. Shake the remaining ingredients in a shaker with ice. Strain into the glass with the syrup. Garnish with an orchid.

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