Bombay Sapphire, House Made Coconut & Lemongrass Infusion, Ginger Beer, Curry Bitters

TOM YUM GIMLET

BUDWEISER

ASAHI

MAI TAI

stir-fried chicken, honey glazed cashews, snow peas, scallions, water chestnuts in our savory brown sauce

CASHEW CHICKEN

panko breaded, quick-fried, scallions, tossed in a garlic sauce

CRISPY TOFU

Cucumber, edamame, avocado, scallion, crispy shallot, pickled cabbage, mixed greens & sushi rice. Your choice of protein, topped with a sweet soy sauce, sriracha mayonnaise, and toasted sesame seeds

Poke Bowls

Cucumber, edamame, avocado, scallion, crispy shallot, pickled cabbage, mixed greens & sushi rice. Your choice of protein, topped with a sweet soy sauce, sriracha mayonnaise, and toasted sesame seeds.

Poke Bowl

Spicy crispy fried chicken tossed in a spicy honey sauce on a bed of rice noodles

HONEY CHICKEN

*bok choy, edamame, red pepper, soy butter sauce

GINGER-CRUSTED SALMON

stir-fried Japanese eggplant, tomatoes, broccoli, green beans, mushrooms, crispy tofu in a garlic sauce

MOLLY'S FEAST

White Tangerine

Spicy shrimp, scallops, squid, baby corn, snow peas, mushrooms, tomatoes, onions, Thai basil and jalapeños

THAI SEAFOOD RICE

Firecracker Shrimp

Beef & Broccoli

Fresh Brewed Iced Green Tea

Sweet Ginger Peach

House-Made Ginger Ale

Blackberry Bourbon

Plum Wine

Asian Pear Fizz

Lychee Margarita

Riesling

Moscato

Lightly toast the shredded/dessicated coconut in a dry skillet over medium heat for 3–5 minutes, stirring, until fragrant and golden. Remove from heat and cool.

Toast coconut

Trim and lightly bruise the lemongrass stalks with the back of a knife and chop into 1–2 inch pieces. Thinly slice the ginger if using.

Bruise lemongrass and slice ginger

Place the toasted coconut, lemongrass, and ginger into a clean jar. Pour 8 oz neutral spirit (or Bombay Sapphire) over the aromatics. Option A (cold): Seal and let steep at room temperature for 12–24 hours for a bright, cleaner infusion, tasting periodically. Option B (quick heat): Place the jar in a warm water bath (not boiling) or combine spirit with 2 oz warm water and aromatics, steep 30–60 minutes, then chill—this accelerates extraction but is slightly less delicate.

Combine and steep

Strain the infusion through a fine mesh strainer lined with cheesecloth into a clean container. Press gently on solids to extract flavor, then discard solids. Measure and label the infusion; you should have roughly 8–12 oz. If aroma or coconut is too strong, dilute with a small amount of neutral spirit or water to taste. Chill before using.

Strain and adjust

Chill glass: Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Add base ingredients to shaker: In a cocktail shaker, add 2 oz Bombay Sapphire gin, 1 oz coconut & lemongrass infusion, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 2 dashes curry bitters.

Add ice and shake: Fill the shaker with ice and shake vigorously for 12–15 seconds until well chilled (shake longer if you used little ice).

Prepare serving glass: Discard ice water from the chilled glass if used. If serving on the rocks, fill the glass with fresh ice now.

Double strain and top with ginger beer: Double-strain the cocktail into the chilled coupe (for a straight-up gimlet) or over fresh ice (for a long-style drink). Top with approximately 3 oz chilled ginger beer. Stir gently once to combine and preserve carbonation.

Garnish and finish: Add a lemongrass stalk or a lime wheel and a small pinch of toasted coconut flakes on top (or rim the glass lightly with toasted coconut before pouring). Serve immediately.

Bombay Sapphire gin

House-made coconut & lemongrass infusion (see infusion sub-recipe)

Fresh lime juice

Simple syrup (1:1)

Curry bitters

Ginger beer (chilled, dry style preferred)

Ice (for shaking and serving)

Garnish: lemongrass stalk or lime wheel and toasted coconut flake

Vodka or neutral spirit (to carry aromatics) or additional Bombay Sapphire

Unsweetened shredded/dessicated coconut (toasted)

Fresh lemongrass stalks (lightly bruised and chopped)

Fresh ginger (thin slices, optional for warmth)

Water (for quick infusion if using heat method)

Make sure the Budweiser bottle or can and the serving glass are well chilled. If you prefer your beer extra cold, place the glass in the freezer for 10–15 minutes or fill it briefly with ice and water, then discard the ice so the beer doesn't dilute.

Chill and prepare glass

If you like beer over ice (an uncommon but personal preference in some regions), add 3–4 fresh ice cubes to a tall glass. Note: ice will water down the beer as it melts; for most traditional service, serve without ice.

Optional ice

Hold the glass at a 45° angle. Slowly open the chilled Budweiser and pour against the side of the glass so the beer streams gently down. When the glass is about two-thirds full, gradually tilt it upright and continue pouring to form a 1/2–1 inch (1–2 cm) head of foam. This preserves carbonation and aroma.

Pour

If desired, rub a lemon wedge around the rim and drop it into the glass or leave it on the rim as a garnish. Budweiser is usually served plain, so garnish is optional and based on preference.

Garnish (optional)

Serve immediately while cold. Hold the glass by the base or stem (if using a tulip or goblet) to minimize warming. Sip and enjoy.

Serve

Budweiser lager (chilled)

Lemon wedge (optional)

Ice (optional)

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

Chill glass

If using a lemon twist, cut a 1/2-inch wide strip of lemon peel, avoiding too much pith. Set aside.

Prepare citrus

In a shaker, combine gin (1.5 oz), dry vermouth (0.5 oz), green Chartreuse (0.25 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz), and 2 dashes of orange bitters.

If using egg white (0.5 oz) for a silkier texture, add it now and perform a dry shake (shake without ice) vigorously for 10–15 seconds to emulsify and build foam.

Add ice to the shaker and shake hard for 12–15 seconds until well chilled (or 20 seconds if you didn't dry shake).

Discard ice or water from the chilled glass if you used ice water. Double-strain the cocktail into the chilled coupe or martini glass to remove ice shards and any egg white solids.

Express the lemon twist over the drink by holding it over the glass and giving it a quick pinch to release the oils, then run the peel around the rim and drop it into the drink.

Optionally grate a light dusting of fresh nutmeg over the foam for aroma and a faint spice note.

Serve immediately. The cocktail yields a balanced herbal, bright, and slightly sweet profile with a silky mouthfeel if egg white is used.

dry vermouth

green chartreuse

fresh lemon juice

simple syrup (1:1)

orange bitters

egg white (optional for texture)

lemon twist

freshly grated nutmeg (optional)

ice (for shaking)

ice (for chilling glass, optional)

Measure and have ready all spirits, syrups, and fresh lime juice. Fill a cocktail shaker halfway with crushed ice to chill.

Prepare shaker and ingredients

Add 2 oz aged rum, 0.75 oz fresh lime juice, 0.5 oz orange curaçao, 0.5 oz orgeat syrup, and 0.25 oz simple syrup into the shaker filled with crushed ice.

Combine ingredients

Seal the shaker and shake vigorously for about 10–12 seconds until the shaker is cold and frosty.

Shake

Fill an old-fashioned or double rocks glass with crushed ice. Strain the shaken mixture over the ice, allowing it to settle evenly in the glass.

Carefully pour 0.5 oz dark rum over the back of a bar spoon onto the top of the drink to create a dark-rum float that will sit on the surface and cascade as you sip.

Float dark rum

Garnish with a fresh mint sprig (slap the mint between your palms once to release aromatics) and a lime wheel or wedge. Optionally tuck the mint behind the lime for presentation. Serve with a short straw.

Garnish and serve

Aged rum

Orange curaçao

Orgeat syrup (almond syrup)

Dark rum (floater)

Crushed ice

Lime wheel or wedge

Fresh mint sprig

Slice chicken breast into 1/2-inch bite-size pieces across the grain. Place in a bowl.

Prepare chicken

Add 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine (optional), and 1 teaspoon cornstarch to the chicken. Mix thoroughly so each piece is coated. Let sit 10–15 minutes while you prepare other components.

Heat a small nonstick skillet over medium heat and add 1 teaspoon neutral oil. Add raw cashews and toast, stirring, 2–3 minutes until fragrant and lightly golden. Add 1 tablespoon honey and 1 teaspoon sugar, stirring constantly to coat and caramelize slightly (about 30–45 seconds). Remove to a plate lined with parchment and immediately sprinkle with 1/2 teaspoon salt and 1 teaspoon cracked black pepper. Let cool; set aside. (Alternatively, you can roast cashews in a 350°F/175°C oven 6–8 minutes and then toss with honey/sugar.)

Glaze cashews

Prepare vegetables: trim snow peas, slice scallion whites and greens separately, drain and slice water chestnuts, mince garlic and ginger. Keep ready to add quickly during stir-frying.

Mix the sauce: in a small bowl combine 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy (optional), 3 tablespoons chicken stock, 2 tablespoons honey, 1 teaspoon rice vinegar and 1 teaspoon sesame oil. Stir to dissolve honey.

Make cornstarch slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water until smooth and set aside.

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add marinated chicken in a single layer (work in batches if necessary) and stir-fry 2–3 minutes until the exterior is opaque and lightly browned but not fully cooked through. Remove chicken to a plate and reserve.

Cook chicken

Add remaining 1 tablespoon vegetable oil to the hot wok. Add minced garlic, minced ginger and the sliced scallion whites. Stir 15–20 seconds until fragrant. Add snow peas and water chestnuts and stir-fry 45–60 seconds until snow peas are bright green-crisp.

Aromatics & veggies

Return the chicken to the wok. Pour the prepared sauce over the chicken and vegetables, stirring to combine. Bring to a simmer for about 30 seconds.

Combine and sauce

Stir the cornstarch slurry once more and drizzle it into the simmering sauce while stirring constantly. Cook 1 minute until sauce thickens and becomes glossy and coats the chicken and vegetables. Taste and adjust seasoning with a pinch of salt or a small splash of soy if needed.

Thicken sauce

Turn off the heat. Stir in 1 teaspoon sesame oil (if not already added) and fold in most of the honey-glazed cashews, reserving a few for garnish. Toss in sliced scallion greens. Transfer to a serving plate and sprinkle remaining cashews on top.

Finish

boneless skinless chicken breast

light soy sauce (for marinade)

Shaoxing wine or dry sherry (optional)

cornstarch (for marinade)

vegetable oil (for stir-frying)

snow peas, trimmed

scallions (green onions), sliced on bias (separate whites and greens)

canned water chestnuts, drained and sliced

fresh garlic, minced

fresh ginger, minced

low-sodium soy sauce

oyster sauce

dark soy sauce (for color, optional)

chicken stock or low-sodium broth

honey

rice vinegar

sesame oil

cornstarch (for slurry)

cold water (for slurry)

raw unsalted cashews

honey (for glazing cashews)

granulated sugar (for cashew glaze)

neutral oil (for shallow frying or toasting cashews)

cracked black pepper

salt

Drain the tofu and press it for 20–30 minutes to remove excess water. After pressing, cut the block into 1/2–3/4 inch cubes (or 1/2" thick rectangles) so pieces are uniform.

Press and cut tofu

Pat the tofu pieces dry with paper towels. In a bowl, toss tofu with 1 tsp salt and 1/2 tsp black pepper. In a shallow dish whisk together cornstarch and flour. In a second shallow dish beat the egg with 2 tablespoons water to make an egg wash. Place panko in a third shallow dish. Working in batches, dredge each tofu piece first in the cornstarch/flour mix (shake off excess), then dip into the egg wash, then press into panko to fully coat. Transfer coated pieces to a wire rack or baking sheet; let rest 5 minutes to help coating adhere.

Season and coat

In a heavy skillet or frying pan, heat 1 cup neutral oil over medium-high until shimmering and 350°F if using a thermometer. Add tofu pieces in a single layer without crowding (work in batches). Fry 2–3 minutes per side until deep golden and crisp. Use tongs to turn gently. Transfer fried tofu to a paper towel–lined tray to drain briefly.

Fry the tofu

If frying in batches, keep cooked tofu warm in a low oven (200°F / 95°C) on a baking sheet while you fry remaining pieces. Reserve a small amount of hot oil (1–2 tsp) in the pan for tossing later if desired.

Trim and wash scallions. Slice thinly on a diagonal into 1/8–1/4 inch pieces. Reserve separately for garnish and tossing.

Prepare scallions

In a small bowl whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs honey (or maple syrup), minced garlic and minced ginger, 1 tsp toasted sesame seeds (if using), and 1/4 tsp red pepper flakes (if using). Taste and adjust sweetness or acidity to preference.

Combine sauce

For a slightly mellowed garlic flavor, warm the sauce briefly in the reserved hot pan oil: heat 1–2 tsp of the reserved frying oil over medium, add the garlic-ginger sauce and cook 20–30 seconds until aromatic, then remove from heat. Allow to cool a moment before tossing with tofu. (If you prefer raw garlic flavor, use the sauce cold.)

Warm sauce (optional)

Place fried tofu in a large bowl. Pour the garlic sauce over the hot tofu and gently toss to coat evenly. The panko will remain crisp while picking up a glossy coating if you toss gently and serve immediately.

Toss tofu with sauce

Add most of the sliced scallions to the tossed tofu and reserve a small amount for finishing. Transfer to a serving plate and sprinkle with remaining scallions and extra sesame seeds if desired. Serve hot.

extra-firm tofu

black pepper

cornstarch

all-purpose flour

large egg

water

panko breadcrumbs

neutral oil (vegetable, canola, or peanut)

scallions (green onions)

honey or maple syrup

fresh garlic (minced)

fresh ginger (minced)

toasted sesame seeds (optional)

red pepper flakes (optional)

Rinse the 2 cups sushi rice under cold water until the water runs clear (about 4–6 rinses) to remove excess starch. Drain and transfer to a medium pot with 2 1/4 cups water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let stand, covered, for 10 minutes.

Rinse and cook rice

While the rice rests, warm 3 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon kosher salt in a small saucepan or microwave just until sugar dissolves. Transfer rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or spatula to coat evenly while fanning to cool slightly until shiny but still warm. Set aside.

Season rice

Prepare your chosen protein: if using fish (tuna or salmon), pat dry and dice into 1/2-inch cubes. If using shrimp, chop into bite-size pieces. If using tofu, press 15–20 minutes to remove excess water then cut into 3/4-inch cubes and optionally pan-sear for texture.

Make the marinade/sweet soy: whisk together 1/4 cup low-sodium soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 tablespoon honey (or maple), 1 teaspoon grated ginger, and 1 teaspoon minced garlic until combined. Reserve 2 tablespoons of this mixture for drizzling as extra sweet soy sauce if desired.

Marinate the protein: place diced protein in a bowl, add 3 tablespoons of the marinade, toss to coat, and let sit 5–10 minutes in the refrigerator (do not marinate raw fish for more than 15–20 minutes to preserve texture). If using tofu and you seared it, toss with marinade after cooking and briefly rest to absorb flavor.

Cucumber: thinly slice or half-moon the medium cucumber (about 1/4-inch thick). If seediness is high, scoop seeds before slicing.

Edamame: if frozen, thaw according to package (hot water or microwave), then pat dry and season lightly with a pinch of salt if desired.

Avocado: halve, remove pit, peel, and slice into 1/4-inch slices. To prevent browning, toss lightly with a squeeze of lime if using.

Scallions: trim roots and any wilted green, thinly slice on the bias (both white and green parts).

Mixed greens: rinse and spin dry. Dress lightly with a teaspoon of the reserved sweet soy or keep plain depending on preference.

Pickled cabbage & crispy shallots: have these ready to portion into bowls as finishing accents.

Make sriracha mayonnaise: in a small bowl, combine 1/4 cup mayonnaise with 1 teaspoon sriracha (adjust heat to taste). Mix until smooth. Transfer to a squeeze bottle or small serving bowl.

Warm extra sweet soy: if you reserved 2 tablespoons of the marinade for drizzling, taste and warm slightly or leave at room temperature. If you need more, whisk together an additional 2 tablespoons soy, 1/2 tablespoon honey, and a pinch of sesame oil.

Divide the warm seasoned sushi rice evenly among 4 bowls (about 1/2 cup cooked rice per serving if serving 4; adjust if you want larger rice portions).

Tom Yum Gimlet

Budweiser

Asahi

Mai Tai

Cashew Chicken

Crispy Tofu