CONCOCTIONS

1.5 oz mezcal
.25 oz aperol
.25 oz dry curaçao
1.50 oz lychee-hibiscus shrub

Garnish with orange slice and black pepper

For the shrub:

4 oz crushed lychee
4 oz Pono Potions Molokaʻi hibiscus syrup
4 oz champagne vinegar
1 tsp course black pepper

- Let sit in your refrigerator overnight and up to 2 weeks

2 shots espresso (about 2 oz)
1/2 oz dry Curacao
1/2 oz Lā‘ie Vanilla syrup
1/8 of an orange, freshly squeezed
2.0 oz Añejo Tequila

3/4oz Ali’i Lavender Syrup
1 1/2oz Dry Gin
1/2oz Egg White
Juice of 1/2 Lemon

Topped with steeped black goji berry tea & dried violet flowers