KAI VODKA PLEASURE POTIONS DRINK RESPONSIBLY. DRIVE RESPONSIBLY. Coco Shōchū Caipirinha (As seen on the Today Show) 2 oz KAI Young Coconut Shochu ½ whole lime, cut into 4 wedges 1 oz simple syrup 4 chunks of fresh pineapple method: -In a mixing glass muddle lime, pineapple and simple syrup, add Shōchū and ice; shake to mix, dump entire drink into a chilled Old Fashioned glass. Lemongrass Ginger Shōchū Caipirinha (As seen on the Today Show) 2 oz KAI Lemongrass & Ginger Shochu ½ whole lime, cut into 4 wedges 1 oz simple syrup 4 – 5 fresh blackberries method: -In a mixing glass muddle lime, blackberries and simple syrup, add Shōchū and ice; shake to mix, dump entire drink into a chilled Old Fashioned glass. Pineapple Express (As enjoyed at Ra Sushi) 1.25 oz. Kai Young Coconut Shochu .25 oz. St. Germain Elderflower Liqueur 3 oz. pineapple juice .25 oz. lemon juice (2 lemon wedges) Splash of Prosecco 2 Pineapple wedges Slice of lime Method: Muddle pineapple with elderflower liqueur in mixing tin. Add everything except soda, shake and strain into ice filled glass, top with Prosecco soda, Garnish: slice of pineapple and lime. Lemongrass Gimlet 1 1/2 oz KAI Lemongrass Ginger Shochu/Soju 3/4 oz lime juice

3/4 oz simple syrup Method: Shake and strain into martini glass Lei Chic Smash 2 oz KAI Lemongrass Vodka 1/2 oz ginger liquer 1/2 oz lemon juice Dash simple syrup Mthod: mix all ingredients and top with soda water in a tall glass Cucumber Coco Breeze 2 oz Kai Young Coconut Shochu .5 oz Roses Lime Juice 3 Cucumber Wheels 1 oz Sweet n Sour Ginger Ale Method: muddle cucumber with lime juice. Add sour and shochu with ice, shake and pour into highball. Top with club soda Garnish: Cucumber slice Coco Citrus Punch 1.5 oz Kai Young Coconut Shochu .5 oz Amaretto 1 lemon wedge, squeezed in 2 oz Pineapple Juice Splash OJ Method: Squeeze lemon and drop into glass. Add juices and liquors with ice, shake and strain over ice into highball Garnish: Orange slice Coco-politan 2 oz Kai Young Coconut Shochu .25 oz Roses Lime Juice 1.5 oz Sweet n Sour .5 oz Cranberry Juice Method: Add juices and shochu to mixing glass with ice. Shake and strain into martini glass Garnish: Lime Wheel

Skinny CHI 2 oz Kai Young Coconut Shochu 1 oz Sweet n Sour 2 oz Pineapple Juice Method: Add juices and shochu to mixing glass with ice. Shake and strain into martini glass Garnish: 3 Pineapple cubes on a bar pick Macadamia CHI 1.5 oz Kai Young Coconut Shochu .5 oz Franjelico Liqueur 1 oz Sweet n Sour 2 oz Pineapple Juice Method: Add juices and liquors to mixing glass with ice. Shake and strain over ice into highball Garnish: Pineapple wedge and toasted crushed Macadamia nuts floating on top Lime in the Coconut 2 oz Kai Young Coconut Shochu .5 oz Roses Lime Juice 1 oz Sweet n Sour .75 oz Crème of Coconut Syrup Club Soda Method: Add juice, syrup and shochu to mixing glass with ice. Shake and strain over ice into highball. Top with club soda, stir to combine Garnish: 3 Thin lime wheels floating in glass Coconut Cooler 8 mint leaves 1/2 lime 1/2 oz simple syrup Muddle first three Add 2 oz KAI Young Coconut Shochu/Soju Fill soda water Garnish with toasted coconut

Lemongrass Cosmo 2 oz KAI Lemongrass Vodka ¼ oz triple sec 2 lime wedges squeezed ¾ oz cranberry juice method: shake and strain into a martini glass garnish: lemon twist or lime wedge Watermelon Spritzer 1 oz KAI Lemongrass Ginger Shochu/Soju 1 ox KAI Coconut Pandan Vodka 1 tsp agave syrup ½ fresh squeezed lime 2-3 cubes seedless watermelon method: shake all ingredients vigorously with ice, pour (do not strain), and top with club soda garnish: watermelon slice or lime wedge Rouge Delta Vesper 1 part KAI Coconut Pandan Vodka 1 part KAI Lemongrass Ginger Shochu/Soju 1/2 part Lillet Rouge aperitif wine method: shake and strain into a martini glass garnish: lemon twist Kai Coco Lime Hai 2 oz. KAI Young Coconut Shochu/Soju 1/2 oz. Fresh lime Club soda method: -mix Kai Young Coconut Shochu/Soju with lime -top with club soda in a highball glass with ice garnish: with thin slice of lime Ooh La Ginger Hai 2 oz. KAI Lemongrass Ginger Shochu/Soju Oolong tea Squeeze of lemon

method: mix Kai Lemongrass Ginger with tea and lemon -serve in a highball glass with ice garnish: thinly sliced lemon Lemongrass Shot KAI Lemongrass Vodka Squeeze fresh lime Rim with sugar Shot glass Toasted Coconut Coffee 1 ½ oz KAI Coconut Pandan Vodka Coffee Mix Coffee and KAI in mug Top with whipped cream and sliced almonds Chocolate Coconut Martini 2 oz Kai Coconut Pandan Vodka 1 oz Godiva Chocolate Vodka Line martini glass with chocolate syrup Shake and pour, rim with shredded coconut Kai Chi Chi-tini 1.5 oz. KAI Coconut Pandan Vodka 1 oz. Pineapple Juice 1 oz. Coconut Water method: -add all ingredients in shaker with ice, shake and strain into martini glass Kai Lemongrass Fresh 1.5 oz. KAI Lemongrass Vodka 0.5 oz. Fresh lime juice 2 Sprigs of mint Ginger Beer method: -muddle mint with lime juice -add Kai Lemongrass Vodka -shake and strain into collins glass with crushed ice -fill with ginger beer

garnish: mint sprig. Ginger Lychee Kaitini 2 part KAI Lemongrass Ginger Shochu/Soju 1 part KAI Lychee Vodka method: shake and strain into a martini glass garnish: lychee fruit Kai Hai Fizz *Award-winning cocktail at the WSWA “Call for Cocktails Competition,” created by Tim Rita 1.5 oz. KAILemongrass Ginger Shochu/Soju 1 oz. KAI Coconut PandanVodka 1 oz. Thai Chili/ simple syrup 3 calamansi 1 oz. Calpico (yogurt beverage) 1 Egg white Topped with club soda method: -In a mixing glass muddle calamansi with the chili syrup. -add Calpico, egg white, and Kai Lemongrass Ginger Shochu/Soju & Kai Coconut Pandan Vodka -dry shake ingredients (no ice). -then add ice and shake vigorously. -double strain into a Collins glass or fizz glass with ice. -then top with club soda till foam rises to the top of the glass. garnish: lemongrass blade and brûlée a Thai chili and calamansi on a skewer. KAI TINI 3 oz kai vodka method: shake and strain into a martini glass garnish: cocktail olives KAI LYCHEE MARTINI 3 oz kai lychee vodka method: shake and strain into a martini glass garnish: lychee fruit

KAI RISE ½ oz simple syrup 3 thai basil leaves 1 lemon wedge (1/8 lemon) muddle simple syrup, basil, and lemon wedge together 1 ½ oz kai lychee vodka ½ oz green tea liqueur method: shake and strain into a martini glass garnish: basil leaf and a lemon twist MS. KAI 1 ½ oz kai lychee vodka ¼ oz triple sec 1 lime wedge squeezed ¾ oz cranberry juice method: shake and strain into a martini glass. top with 1 oz champagne or sparkling sake garnish: lemon twist or lime wedge KAI TROPCIAL KISS 1 ½ kai lychee 1 ½ pineapple juice ½ oz freshly squeezed lime juice ½ oz simple syrup 2 fresh mint leaves method: pour kai lychee, pineapple & lime juice, and simple syrup with mint leaves into a highball glass. add crushed ice and stir very well. garnish: sprig of mint KAI LYCHEE LEMON DROP 2 oz kai lychee vodka 2-3 lemon wedges 1 teaspoon sugar method: shake and strain into a sugar rimmed martini glass garnish: lemon twist KAI-AGRA “the little blue drink” 1 ½ oz kai vodka

energy drink splash blue curacao method: serve on the rocks or as a shooter KAI HIGH 1½ oz kai vodka ¾ oz triple sec 1 oz lime juice ¾ oz simple syrup 1 oz passion fruit purée method: shake all ingredients with ice and pour into an attractive glass garnish: lime wheel KAI Lychee-jito 2 oz kai lychee vodka ¾ oz fresh lime ¾ oz simple syrup 15 mint leaves 2 oz club soda method: in a tall glass muddle mint in lime juice and simple syrup. add ice, kai lychee, and soda. stir well. garnish: lime wheel KAI BUDDAH’S JEWELS 2 oz kai lychee 2 oz neige apple ice cider wine ¼ oz simple syrup method: shake ingredients, and strain into martini glass garnish: 2 lychee KAI SPICE-SHISITO 2 oz kai lychee 1 oz shochu squeeze fresh lime splash lemongrass simple syrup shiso leaves dash togarashi*

method: muddle shiso with lime juice and syrup in a separate mixing glass. Shake and strain all ingredients into sugar-rimmed glass. *togarashi is a mixed pepper powder, similar to shichimi. it can be found in the asian foods section of a market. KAI SAKURA 2 oz kai lychee ½ oz yuzu juice ½ oz honey 1 oz calpico splash of cream strawberries and shiso herb puree* method: shake all ingredients with ice and strain into a martini glass garnish: create blossom shaped design on bottom of glass with strawberry/shiso puree *mix strawberries and shiso in blender KAI WASABI 1 ½ oz kai vodka ½ oz yuzu juice 1 oz calpico pinch fresh wasabi pinch fresh ginger method: shake all ingredients with ice and strain into a martini glass garnish: candied ginger LYCHEE PINEAPPLE MARTINI 1 ½ oz kai lychee 2 small chunks of pineapple 2 small chunks of fresh ginger ¾ oz lemon juice ¾ oz simple syrup ginger beer or ale method: in a mixing glass muddle lemon, simple, ginger and pineapple, add kai lychee with ice. shake and strain into a tall glass, top with ginger beer garnish: orange twist KAI PEAR BELLINI

¾ oz kai vodka ¾ oz kai lychee ½ oz lime juice ½ oz simple syrup ½ oz pear puree Float of prosecco method: in a mixing glass add all ingredients, except prosecco, with ice. shake and strain into a flute. garnish: orange twist JAPANESE NEGRONI ¾ oz kai vodka ¾ oz cinzano sweet vermouth ¾ oz aperol method: stir well with ice and strain into a cocktail glass. garnish: orange twist KAI LYCHEE CAIPIROSKA (Seasonal) 1 ½ oz kai Lychee 3 canned lychee 1 teaspoon sugar 2 lime wedges 1 oz soda method: in a mixing glass muddle kumquats sugar and soda. add ice, kai lychee, shake and pour all into a tumbler. garnish: lime wheel. JAPANESE TEA GARDEN 1 ½ oz kai vodka ¾ oz lemon juice ½ oz simple syrup 6 basil leaves 2 oz fresh apple juice method: muddle basil, lemon, and simple syrup, add ice, kai vodka, and apple juice. shake and strain over fresh ice or roll all ingredients into a tall glass. garnish: basil KAI BASIL GIMLET

1½ oz kai vodka 1 oz lime juice ¾ oz simple syrup 4-6 basil leaves method: muddle basil in lime juice and simple syrup; add ice and kai vodka and fine strain into a cocktail glass. garnish: lime wheel or basil leaf GINGER TREE 1 ½ oz kai vodka ½ oz lemon juice ¾ oz house made ginger syrup 15 mint leaves 2 oz ginger beer or ale method: In a glass muddle mint, ginger syrup, lemon juice, add ice, kai vodka, and ginger beer/ale and stir well. KAI-jito 2 oz kai vodka ¾ oz fresh lime ¾ oz simple syrup 15 mint leaves 2 oz club soda method: in a tall glass muddle mint in lime juice and simple syrup. add ice, kai vodka, and soda. stir well. garnish: lime wheel ANTI GRAVITY 2oz kai vodka 1.5 oz pomegranate juice ½ oz lemon juice ¼ oz simple syrup method: In a mixing glass add all ingredients, ice, shake and strain into a cocktail glass. (champagne float optional) garnish: Lemon twist SUNFLOWER 1 oz kai vodka

1 oz sake ¾ oz lemon juice ¾ oz elderflower syrup 3 muddled cucumber slices method: shake well with ice and strain over fresh ice in a tall glass or serve up. garnish: cucumber slices ASIAN SUN 1 oz kai Lychee 1 oz sake 1 oz lychee puree 1 oz spicy ginger syrup 1 oz lemon juice method: shake well with ice and strain over fresh ice in a tall glass. garnish: lemon twist KAI BRAMBLE 1 ½ oz kai vodka ½ oz crème de mûre from edmond briottet ½ oz lemon juice ½ oz simple syrup method: shake and strain over crushed ice, add mûre. garnish: lemon twist and brandied cherries. JAPANESE PALOMA 1½ oz kai vodka ½ oz campari ¾ oz orange juice ½ lemon juice ¾ oz simple syrup splash club soda method: shake well with ice and strain over fresh ice in a tall glass. top with soda garnish: lime wheel GLOW 1 ½ oz kai vodka

¾ oz edmond briottet mandarine liqueur 1 ½ oz lemon juice 1 oz simple syrup method: shake well with ice and strain into a cocktail glass. garnish: lemon twist THE GREEN SUN 1 1/2 oz kai vodka 1 oz melon liqueur 2 oz club soda 1/2 oz lime juice method: shake well with ice and strain over fresh ice in a tall glass. garnish: lime wheel KAI COLLINS 1 ½ oz kai vodka 1 ½ oz fresh sour club soda 4 fresh raspberries method: served in tall garnish: cherry and a lime KAI VINO MARTINI 2 oz kai vodka ¾ oz white wine 6 green seedless grapes ½ oz. simple syrup* method: muddle grapes and simple syrup. add kai vodka and white wine. shake and strain into a martini glass. KAI LYCHEE MAR-TEA-NI 2 oz. kai lychee vodka 1 ¼ oz. earl grey tea 2 lemon wedges ½ oz. simple syrup* method: shake and strain into a martini glass garnish: lemon twist

KAI NASHI PEAR MARTINI ¼ asian pear 1 ½ oz. kai vodka ½ oz. sake ¼ oz. simple syrup* method: muddle asian pear and simple syrup. add kai vodka and sake. shake and strain into a martini glass. garnish: pear slice KAI STRAWBERRY MARTINI 2 oz kai vodka 3 fresh strawberries ¾ oz. apple juice ½ oz. simple syrup* 2 lemon wedges method: muddle strawberries and simple syrup. squeeze lemon wedges; add kai vodka and apple juice. shake and tightly strain into a martini glass. garnish: lemon twist KAI LYCHEE-KIWI MARTINI 2 oz. kai lychee ½ kiwi fruit ½ oz. simple syrup* method: muddle kiwi fruit and simple syrup. add kai lychee. shake and strain into a martini glass. garnish: kiwi slice DREAMY KAI 1.5 oz kai lychee 1.5 oz dreamy clouds sake splash green tea liqueur method: shake and strain, or serve over ice *Simple Syrup Recipe- 1 part warm water, 2 parts cane sugar, Mix in Blender.