martini mixer


Energy. Vigor


Awaken your senses with a rich base of CHERRIES, HYSSOP, and HAWAIIAN GINGER, muddled with OREGON SPEARMINT, JUNIPER BERRIES and note of lemony SUMAC.


Evoke feelings of energy and vitality with VERT DU VIETNAM GREEN TEA and a powerful herbal tonic of WHITE GINSENG, ASTRAGALUS, KOLA NUT, and WATERCRESS.


Tree Pose Altar

Cuarted by Juyoung Kang

1.5 oz Hendricks Gin

1 oz ALTAR Chi

1 oz simple syrup

1 oz lime juice

2 dashes of peach bitters

Top off with tonic water

Garnish with lime wedge


Method:  Mix all ingredients in tin or glass sans tonic water.  Add ice and shake.  Strain over fresh ice in Collins glass.  Top off with tonic water.  Garnish with a lime wedge.


Cucumber Chinger Altar

Curated by Geoff Brewer

2 oz ALTAR Chi
1 oz Cucumber Vodka
1 oz Premium Ginger Liqueur
Top with Premium Ginger Beer


Mix in a cocktail shaker with ice.
Shake, strain, pour into a martini
glass, top with ginger beer and
garnish with a cucumber wheel.


The Noble Cause altar

Curated by Eddie Varsalona

1 oz ALTAR Chi
2 oz Premium Rye Whiskey
1 tsp Sugar
2 Dashes of Bitters
Splash of Water
Orange Peel


Mix ALTAR Chi, sugar, bitters and
a splash of water and pour into an
ice tray. Freeze overnight. Place
the Chi ice cube in a glass. Stir the
rye whiskey in a mixing glass and
delicately pour over the Chi ice cube. Flame an orange peel over the drink, rim the glass with the oil and use the peel as the garnish. The best part about this drink is it’s an evolving experience; flavor constantly changes as the ice cube melts.


Kings Rye Cocktail   altar

Curated by Caterina Miltenberger (Glazers)

3 oz ALTAR Chi ice ball (molded into a 3x3 sphere)
3/4 oz Premium Ginger Liqueur
1 1/4 oz Premium Rye Whiskey
1 Dashe of Bitters

Mix ginger liqueur, rye whiskey and a dash of bitters in a rocks glass. Add Chi ice ball. Serve.


ALTAR Pimm’s Cup Altar

Cuarted by Yolanda Banks

3 oz ALTAR Chi
1/2 Medium English Cucumber
1/2 Large Lemon, Juiced
2 tbsp Agave Nectar
4 oz Pimm’s No.1
Soda Water


Gently muddle the cucumber and
lemon slices in a chilled highball
glass. Pour in the Pimm’s and Chi,
soda water, and agave nectar and
stir to combine. Garnish wtih a
lemon twist.


Cherry Fizz Altar

Curated by ALTAR

2 oz ALTAR Chi
1 oz Premium Dry Gin
3 oz Club Soda
2 Persian Cucumber Slices


Gently muddle the cucumber and lemon slices in a chilled highball glass. Pour in the Pimm's and Chi, soda water, and agave nectar and stir to combine.


Arise Chi-Coup

Curated by Noon Nthasuwan-Summers

2 part ALTAR Chi
2 part Premium Vodka
1 part Premium Maraschino Liqueur
3/4 part Lemon Juice
1 part Simple Syrup


Shake and serve straight up in a couple glass. Garnish with mini roses.


Provoke Vitality Chi-Collins

Curated by Eddie Varsalona

1 1/2 oz ALTAR Chi
1 oz Orange Juice
6 oz Premium White Beer
1 Mint Leaf
1 Orange Wedge


Mix ALTAR Chi and orange juice then top with a premium white beer.


ALTAR'd Collins Altar

Curated by Cardamom Hill

1 oz ALTAR Chi
1 1/2 oz Premium Gin
3/4 oz Fresh Lemon Juice
3/4 oz Simple Syrup
Club Soda


Shake first four ingredients and
strain into a Collins glass filled
with fresh ice. Top with no more 
than 1 oz.


Soul Richter Altar

Curated by Juyoung Kang

1 oz ALTAR Chi
1 1/2 oz Premium Gin
3/4 oz Lime Juice
3/4 oz Simple Syrup
3 Basil Leaves


Mix all ingredients. Shake and
strain over fresh ice. Top off with
a ginger beer.




Spring Refresher Altar

Curated by ALTAR

4 oz ALTAR Chi
3 Persian cucumber slices,
1/4 inch thick
1 Mint Leaf


Muddle 3 Persian cucumber slices.
Combine ALTAR Chi, muddled
cucumber, and ice in a cocktail
shaker. Shake well. Strain and serve. Garnish with a mint leaf.


ALTAR’d Palmtini’s Altar

Curated by Yolanda Banks

6 oz ALTAR Chi
1/2 Large Lemon, Juiced
1 cup Mango Passionfruit Tea,
Fresh Brewed
1 2-inch Knob of Ginger, Smashed
4 tsp Maple Syrup


Combine all ingredients in a cocktail shaker. Shake well. Divide evenly among 2 martini glasses.


Energize Altar

Curated by ALTAR

3 oz ALTAR Chi
1 oz Synergy Kombucha
Small handful of Goji Berries


Mix ingredients in a martini
shaker with ice. Shake, strain
and serve.




Roasted Chi Beet

Curated by Yolanda Banks

1/2 cup ALTAR Chi
1/2 tbsp Dijon Mustard
1 tbsp Honey
Kosher Salt (to taste)
Freshly Ground Black
Pepper (to taste)
1/4 cup Extra Virgin Olive Oil
4 Baby Beets (red and golden, rinsed, tops trimmed,
greens reserved)
8 cups Kale Leaves (preferably Lacinato, roughly chopped)
4 oz Goat Cheese (crumbled)
4 tbsp Dried Cherries
1/2 cup Candied Pecans


1. In a small bowl, combine Altar Chi, dijon, honey, salt and pepper; whisk to combine. Slowly whisk in olive oil to emulsify; set aside. Vinaigrette can be made up to 5 days in advance. Store in an airtight container in the refrigerator.
2. Preheat oven to 400 degrees. In a medium bowl, toss beets with olive oil, salt, and pepper. Wrap each beet in foil, place onto lower rack; roast until tender, about 40-45 minutes or until fork tender. Allow beets to cool long enough to handle. Rub skin off beets using foil; cut each into 4 wedges. Pour about 1 tablespoon of vinaigrette onto beets, sprinkle with salt and pepper and toss to coat; set aside.
3. In a large bowl, toss kale with some of vinaigrette, making sure not to over-dress the greens, sprinkle with salt and pepper. Gently toss to coat. Divide kale evenly among 4 plates. Add 4 beet wedges to each plate. Divide cheese, dried cherries and pecans evenly among each plate; serve at once.
Servings: 4