A smooth blend of Vodka, Baileys, cold brew espresso, and coffee liqueur-bold, creamy, and irresistibly sophisticated.

CAUTION

CAYMUS

Vodka, ginger beer, house pomegranate infusion. Bold and refreshing.

BANGKOK MULE

Soho Lychee, Absolut Pear Vodka, rose syrup. Sweet and floral.

BANGKOK LYCHEE ROSE MARTINI

FLEURS DE PRAIRIE

DAOU BODYGUARD

GOLDEN LOTUS CHARDONNAY

Tequila, tamarind, lime, and chili salt. Sweet, sour, and spicy all at once. Finished with a dried lime wheel and tajin rim.

THAI TUK-TUK MARGARITA

THAI PAPAYA SALAD

PAD THAI

Jasmine rice in basil sauce with jumbo white onion, red bell pepper, long hot pepper, and basil. (Brown rice +3)

BASIL FRIED RICE

Jumbo white onion, and green onion. (Brown rice +3)

THAI FRIED RICE

COMBO (PICK ANY TWO)

GAENG KEOW WAN

GAENG MASSAMAN

GAENG PANANG

Tender slow-cooked beef simmered in a rich Thai coconut curry with broccoli, onion, ginger, carrots, and asparagus.

GAENG NEUA IGFI

Steamed dumplings filled with ground shrimp, wrapped in Thai chili sauce, asparagus, broccoli, onion, carrots, bell peppers, long hot pepper, and Thai basil.

THAI DUMPLINGS

Pan-seared red snapper in yellow curry, jumbo white onions, long hot peppers, red bell pepper, potatoes, and fried onion.

SNAPPER ZAPP

Shrimp and imitation crab, rice noodles, bean sprouts.

SUMMER ROLLS

ANGRY FISH

Savory ground chicken stir-fried with basil, mixed peppers, onions, and green beans. Served with lettuce wraps.

GOLDEN POMFRET PARADISE

Rice clay pot with smoked duck breast, white onion, red bell pepper, pineapple, curry powder, basil, and roasted cashews.

EMBER SMOKED DUCK

THAI BASIL WRAP

Chill a coupe or martini glass in the freezer for 5–10 minutes. Measure out 2 oz cold brew espresso (concentrate) and 1 oz coffee liqueur and set aside.

Chill and measure

If using freshly brewed espresso instead of cold brew concentrate, cool it quickly by pouring over a few ice cubes and stirring, then strain out the ice so you retain about 2 oz of cold liquid.

Fill a cocktail shaker about two-thirds full with ice (approximately 1 cup). Add 1.5 oz chilled vodka, 1.5 oz Baileys Irish Cream, the measured 2 oz cold brew, and 1 oz coffee liqueur to the shaker.

If you prefer a slightly sweeter drink, add 0.25 oz simple syrup. Otherwise omit.

Secure the shaker lid and shake vigorously for 12–18 seconds. The goal is to chill the mixture thoroughly and create a slight froth from the Baileys and cold brew.

Remove the chilled glass from the freezer. Double-strain the cocktail from the shaker into the glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any solids, producing a smooth surface.

Lightly dust the top with 0.25 tsp cocoa powder or finely grated dark chocolate if desired. Float 3 whole coffee beans on the surface as a classic garnish.

Serve immediately while cold. Offer a small spoon if the guest wants to stir before sipping to mix any floated garnish.

cold brew espresso (cold coffee concentrate)

coffee liqueur (e.g., Kahlúa)

vodka (neutral, chilled)

Baileys Irish Cream

simple syrup (optional, 1:1)

ice (for shaking)

whole coffee beans (garnish)

cocoa powder or finely grated dark chocolate (optional, garnish)

Store the bottle upright in a cool, dark place until serving. Best served at 60–65°F (15–18°C). If the bottle is cooler than this, allow it to warm at room temperature for 20–30 minutes; if warmer, chill in the refrigerator for 10–20 minutes and recheck temperature with a wine thermometer (optional).

Storage and temperature

Inspect the capsule and cork for damage. Wipe the neck of the bottle with a clean cloth to remove any dust or residue before opening.

Inspect and prepare

If the bottle is a recent vintage or you prefer to soften tannins and open aromas, decant the wine. Stand the bottle upright for 30 minutes to allow any sediment to settle (if it has been transported). Carefully open the bottle and pour slowly into a decanter in a single steady stream until nearly all wine is transferred. Leave behind any heavy sediment in the bottle neck. Let the decanted wine rest for 30–60 minutes before serving; older vintages may require less aeration (15–30 minutes).

Decanting (optional)

If not decanting, use a corkscrew to remove the cork cleanly. Wipe the bottle rim and pour a small 1–2 ounce (30–60 ml) taste into a glass to check for faults (off-odors or vinegar). If the wine is fine, proceed to serve.

Opening without decanter

Use a large-bowled Bordeaux-style glass to concentrate the aromas. Ensure glasses are clean, free of detergent residue, and at room temperature.

Glass selection and preparation

Pour 4–6 ounces (120–180 ml) per glass, filling to the widest part of the bowl to allow swirling. Hold the glass by the stem to avoid warming the wine. For tastings, serve 2–3 ounces (60–90 ml) per pour.

Pouring

Caymus Napa Valley is typically a full-bodied Cabernet Sauvignon with ripe dark-fruit flavors (blackberry, cassis), chocolate and vanilla from oak, and plush tannins. Serve with grilled or roasted red meats, braised short ribs, mushroom dishes, aged cheeses (sharp cheddar, aged gouda), or rich chocolate desserts. Offer bread or neutral crackers to cleanse the palate between bites.

Tasting notes and pairing suggestions

Reseal opened bottle with original cork or a wine stopper and refrigerate upright. Consume within 3–5 days for best quality. For longer preservation, use a vacuum pump or inert gas preservation system.

Storage of opened bottle

Caymus Cabernet Sauvignon (Napa Valley)

Wine glasses (Bordeaux-style)

Wine opener (corkscrew)

Decanter (optional)

Wine thermometer (optional)

Combine pomegranate juice and granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer, about 3–4 minutes. Remove from heat and cool to room temperature.

Make simple pomegranate syrup

Once the syrup is cool, stir in 1 cup vodka and add the orange peel. Transfer to a clean jar, seal, and refrigerate for at least 12 hours (overnight preferred) to allow flavors to meld. Strain out orange peel before using. Store refrigerated up to 2 weeks.

Infuse with vodka and orange

If possible, chill a copper mule mug or highball glass in the freezer for 5–10 minutes, or fill it with ice to cool while you prepare ingredients.

Chill serving glass

Fill the chilled mug or glass halfway with fresh ice. Pour 2 oz vodka, 0.75 oz house pomegranate infusion, and 0.5 oz fresh lime juice over the ice.

Build the cocktail

Top with 4 oz ginger beer. Add 2 dashes of angostura bitters on the surface and gently stir once or twice with a bar spoon to combine — just enough to integrate the infusion and lime without flattening the ginger beer's fizz.

Top and balance

Add a teaspoon of pomegranate seeds into the drink for texture and visual contrast. Garnish with a fresh mint sprig slapped between your palms to release aroma and a lime wheel on the rim. Serve immediately with a straw or stirrer.

Garnish and serve

vodka

ginger beer

house pomegranate infusion

fresh lime juice

angostura bitters

pomegranate seeds (arils)

fresh mint sprig (for garnish)

lime wheel (for garnish)

pomegranate juice (100%)

granulated sugar

vodka (neutral spirit for infusion)

orange peel (no pith)

Place a martini or coupe glass in the freezer for 5–10 minutes, or fill with ice water while you prepare the cocktail to chill it.

Chill glass

In a cocktail shaker, add 1.5 oz Soho Lychee liqueur, 1.0 oz Absolut Pear vodka, 0.5 oz rose syrup, and 0.5 oz fresh lime juice.

Combine ingredients

Add enough ice to fill the shaker (about 1 cup). Shake vigorously for 12–15 seconds until the shaker feels very cold and the outside becomes frosty. This both chills and slightly dilutes the cocktail for balance.

Add ice and shake

If you chilled the glass with ice water, empty and dry it. Optionally, you can rim the glass with a tiny amount of rose syrup for extra aroma before pouring.

Prepare glass

Using a cocktail strainer and a fine mesh strainer (or just the strainer if you don't have a fine mesh), pour the cocktail into the chilled martini/coupe glass. Double-straining removes small ice chips for a silky texture.

Double strain and serve

Skewer one lychee fruit and place it on the rim or drop the lychee into the center of the cocktail.

Optionally float one edible rose petal on the surface. If desired, add a small 1/4 tsp drop of rose water to the surface (do not overdo—rose water is potent) to amplify the floral aroma.

Soho Lychee liqueur

Absolut Pear vodka

Rose syrup

Fresh lime juice

Lychee fruit (canned or fresh), for garnish

Edible rose petal

Drop of rose water (if you want extra aroma)

In a large pitcher (about 1.5 L capacity), pour 3 cups of chilled dry Languedoc rosé. Add 1 tablespoon elderflower liqueur and 2 tablespoons fresh lemon juice. Stir gently to incorporate.

Combine base liquids

Taste the base for balance: it should be lightly floral, slightly tart, and not too sweet. Adjust lemon by 1 teaspoon increments if more brightness is needed.

Whisk in 1/2 cup peach puree and 1 tablespoon honey syrup until smooth and fully integrated. Ensure the puree is well strained beforehand if you prefer a smoother drink.

Add fruit and sweetener

Add 1/4 teaspoon orange blossom water to the pitcher. Stir once and then rest for 2–3 minutes to let the floral note marry with the wine. Taste and add up to another 1/8 teaspoon if a stronger floral aroma is desired, but use sparingly.

Add delicate aromatics

Add 4 ice cubes to each serving glass (expect 4 servings). Fill each glass 3/4 full with the rosé mixture (about 3/4 cup per glass). Top each glass with about 1/4 cup chilled club soda for a light effervescence. Gently stir once in each glass to combine.

Chill and serve

Float 1–2 edible flowers on the surface of each glass and add a thin lemon or orange slice on the rim. Serve immediately so the flowers remain fresh and intact.

Garnish

If making ahead: keep the rosé base (without club soda and ice) chilled up to 4 hours. Add soda and ice just before serving to preserve bubbles and prevent dilution.

dry rosé (Languedoc)

elderflower liqueur (ex. St-Germain)

fresh lemon juice

peach puree (fresh or canned, strained)

honey syrup (1:1 honey to hot water)

orange blossom water

club soda or chilled sparkling water

edible flowers (violas, nasturtiums, or rose petals)

thin lemon or orange slices (for garnish)

ice cubes

Choose a chilled bottle of DAOU Bodyguard white wine from Santa Barbara, CA (or place a bottle in the refrigerator at least 2–3 hours before serving).

Select the bottle

If the bottle is not chilled, submerge it in an ice water bath (mix equal parts ice and cold water) for 15–20 minutes, rotating occasionally so the wine cools evenly. Avoid freezing or leaving the bottle in ice for more than 30 minutes to prevent over-chilling.

Chill quickly (if needed)

Use a waiter-style corkscrew or wine opener. Remove the foil capsule cleanly, center the corkscrew and twist straight into the cork until the spiral is mostly in the cork. Gently lever the cork out without breaking it. Wipe the bottle mouth with a clean cloth.

Open the bottle

For the best aromatics, pour a small taste into a glass and let it open for 2–5 minutes. Optionally decant into a clean decanter for 10–20 minutes to allow the aromas to develop, especially if the wine has been recently bottled or has pronounced aromas.

Taste and decant (optional)

Hold the bottle at the base and pour slowly into white wine glasses, filling to about one-third to one-half full (approximately 150–180 ml per glass). This allows room to swirl and capture aromas.

Serve

Optionally add a lemon twist on the rim or float a couple of chilled seedless grapes in each glass for a pleasant visual and subtle aroma. If you chilled the bottle in an ice tray, remove and discard excess melted water before pouring.

Garnish and presentation

Recork the bottle (push the cork back in or use a reusable stopper) and store it upright in the refrigerator. Consume within 3–5 days for best freshness. If the wine oxidizes, smell and taste before serving again.

Storage of leftover wine

Daou Bodyguard (white)

Ice (optional, for chilling)

White wine glasses

Lemon twist or fresh grapes (optional garnish)

Combine honey, sliced ginger, and water in a small saucepan. Add one bruised lemongrass stalk. Bring to a gentle simmer over medium-low heat, stirring until honey dissolves. Simmer 5 minutes to infuse ginger and lemongrass. Remove from heat, cover, and let steep 15–20 minutes. Strain out ginger and lemongrass. Chill syrup before using. Yields about 6 ounces; use 0.75 oz per cocktail and refrigerate remainder up to 10 days.

Make honey-ginger syrup

If you don't have pre-made lemongrass vodka, bruise one lemongrass stalk and add to 12 oz of vodka. Let sit at room temperature for 6–12 hours for a light infusion, then strain. For quicker use, muddle a small piece of lemongrass in the shaker to release aroma.

Prepare lemongrass (if infusing vodka)

Chill a large wine glass or coupe by filling with ice and setting aside while you mix the cocktail.

Add lemongrass vodka (2 oz), chilled Chardonnay (3 oz), fresh lemon juice (0.75 oz), honey-ginger syrup (0.75 oz), and optional Lillet Blanc (0.25 oz) into a cocktail shaker filled with ice. If using muddled lemongrass instead of infused vodka, add the muddled lemongrass before adding ice.

Shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Discard ice from chilled glass. Double-strain the cocktail into the chilled glass (use a Hawthorne strainer and fine mesh if available) to remove ice shards and any small ginger or lemongrass bits.

Add 1 dash of Angostura bitters on top (optional) for aromatic depth. Gently swirl to integrate.

Garnish with a lemon wheel or a thin lemon twist and a short bruised lemongrass stalk laid across the rim or floated, expressing its oils over the drink before placing.

lemongrass vodka

chardonnay (white wine)

honey-ginger syrup

Lillet Blanc or dry vermouth (optional, to round)

Angostura bitters (optional)

honey

fresh ginger, peeled and sliced

water

lemongrass stalks, bruised (for infusion and garnish)

lemon wheel or twist

Place tamarind paste in a small bowl. Add hot water and stir until paste dissolves and strains into a smooth liquid. If pulp remains, press through a fine mesh sieve to remove fibers and seeds.

Stir in granulated sugar until fully dissolved. Cool to room temperature. This yields roughly 1.5–2 oz of tamarind syrup; adjust cocktail quantity above as needed.

Combine Tajin, coarse sea salt, and smoked chili powder on a small plate. Mix until even.

Run lime wedge around the rim of a rocks or coupe glass; dip rim into the seasoning mix to coat evenly. Set glass aside.

If you don't have a dried lime wheel, thinly slice a lime and dehydrate at low oven temperature (175°F / 80°C) for 2–3 hours until dry and crisp, or use a store-bought dried lime.

If using a fresh Thai bird's eye chili for extra heat, place half or one whole small chili in the shaker and gently muddle once or twice to release a touch of heat. Avoid over-muddling to prevent excessive bitterness.

Muddle (optional)

Add blanco tequila, tamarind concentrate (or prepared tamarind syrup), fresh lime juice, Cointreau, and simple syrup into a cocktail shaker.

Fill the shaker with ice (about 6 ice cubes). Secure the lid and shake vigorously for 12–15 seconds until well chilled and diluted.

Double-strain the cocktail into the prepared rimmed glass over fresh ice (or serve neat in a coupe if preferred). Double-straining removes tiny chili fragments and tamarind fibers for a smooth texture.

Garnish with a dried lime wheel placed on the rim or floated on top. Optionally, add a light sprinkle of Tajin across the top for extra aroma.

Taste and adjust: if the drink is too tart, add 0.25 oz more simple syrup; if too sweet, add 0.25 oz more lime juice. For more tamarind character, add 0.25 oz tamarind syrup.

Caution

Caymus

Bangkok Mule

Bangkok Lychee Rose Martini

Fleurs De Prairie

Daou Bodyguard

Golden Lotus Chardonnay

Thai Tuk-tuk Margarita

Thai Papaya Salad

Pad Thai

Basil Fried Rice

Thai Fried Rice

Combo (pick Any Two)

Gaeng Keow Wan

Gaeng Massaman

Gaeng Panang

Gaeng Neua Igfi

Thai Dumplings

Snapper Zapp

Summer Rolls

Angry Fish

Golden Pomfret Paradise

Ember Smoked Duck

Thai Basil Wrap