YUZU SNOOZE, YUZU LOOSE(Highball Cocktail)

2 oz Nikaido
.75 oz Umenoyado Aragoshi Yuzushu Yuzu Liqueur
.25 oz Cynar Amaro
.25 oz simple syrup**

Directions: build ingredients in a highball glass with ice. Top with soda.

**Simple Syrup:
1:1 ratio of cane sugar to water by weight

NIKAIDO HOMERUN

2oz Nikaido
2 Green Tea
2oz Lemonade

Served at Dodger Stadium

NIKAIDO GF TONIC

2 oz Nikaido
Fever-Tree Sparkling Pink Grapefruit

Directions: Pour Nikaido in a highball glass filled with ice. Top with Sparkling Pink Grapefruit Tonic. Garnish with a grapefruit twist

NIKASO TEA

2 oz Nikaido
.75 oz Ito En Unsweetened Green Tea
.5 oz Rothman & Winter Orchard Quince Liqueur

Directions: Build ingredients in a highball glass filled with ice. Top with soda water

STRIKE OUT

2 oz Nikaido
.5 oz Mr. Black Coffee Liqueur
.25 Amaro Cio Ciaro

Directions: Build the ingredients in a highball glass filled with ice. Top with tonic water. Garnish with a brandied cherry.

UBE NIKASO

2 oz Nikaido
.5 oz lemon juice
.5 oz Harders Hawaii Ube Syrup

Directions: add all of the ingredients to a mixing tin. Dry shake and pour into a highball glass filled with ice. Top with Soda. Garnish with a mint sprig.

NIKASO CALPICO

2 oz Nikaido
1 oz Calpico Concentrate

Directions: Build ingredients in a highball glass filled with ice. Top with soda water. Garnish with a lemon twist.

NIKASO PASSION

2 oz Nikaido
1 oz Asahara Wonderful Passion Fruit Sake
1 dashes Cardamom bitters

Directions: Build ingredients in a highball glass filled with ice. Top with soda water.

BARLEY SNAP(Collins Style Cocktail)

2 oz Nikaido
.75 oz Coconut-Sugar Snap Pea Syrup**
.5 oz Lemon juice
1 drop Sesame Seed Oil (make sure to only use one drop as sesame seed oil is quite strong)

Directions: add ingredients to a mixing tin. Quick shake with ice and double strain into a highball glass filled with ice. Top with soda. Garnish with a sugar snap pea.

**Coconut-Sugar Snap Pea Syrup:
500g coconut water
500g sugar
500g chopped sugar snap peas.

Bring all the ingredients to a boil in a pot, stirring to dissolve the sugar. Once boiling, turn down the heat and simmer on the lowest heat setting for 15 min., stirring every so often. Remove from heat and let syrup come to room temperature. Strain off the snap peas. Bottle and store syrup in the refrigerator.