Capurro Pisco Quebranta, Strawberry, Ginger, Lime, Miso, Coconut, Banana Foam

The “Red Envelope” was created just before Lunar New Year, and due to its bright red body, it's named after the Li Xi (or “lucky”) envelopes filled with money that are traditionally given out in Vietnam during Lunar New Year, symbolizing luck, health, and prosperity. Fruity and floral Pisco, mixed with strawberry, ginger, and lime make this cocktail refreshing on its own, but house-made topping of miso paste, coconut cream, and pureed bananas, adds a whole new layer of depth and complexity as the foam slowly melts into the cocktail.

Bartender: Van Bedrosian

Vodka, Shochu, Cilantro Distillate, Green Chiles, House Brine, Sea Salt

Named after the Mekong River, whose deltas provide a nutrient-rich and humid environment, perfect for growing a large amount of Vietnamese herbs and produce, this martini is a love letter to Vietnamese herbs. It falls somewhere between a dirty martini and a Gibson, with herbaceous cilantro with savory green peppers, very slight spice, and a salty umami undertone. The house pickling brine adds a nice pop of bright acidity that plays with the vegetal and herbal notes in the drink.

Bartender: Stephen Mallory

Sông Cái Vietnamese Gin, Clarified Pho Reduction, Coconut, Lime

Named “Water Buffalo” after Vietnam’s national animal, this ultra-savory clarified milk punch was inspired by the satisfaction of digging into a fresh bowl of pho. With a botanical backbone from Sông Cái Vietnamese gin, and a touch of round sweetness from coconut liqueur, this cocktail is directly refreshing, and pairs wonderfully with our dinner menu.

Bartender: Isaac Castorena-Barajas

Select Aperitivo, Mommenpop Ruby Red Grapefruit, White Guava, Peach, Lemon, Prosecco

Our house take on an Aperol Spritz, we chose to utilize Select Aperitivo for it's more complex, bitter, and less sweet flavor than Aperol. Notes of rhubarb, fresh citrus, and grapefruit are complemented by an infusion of fresh white guavas, and enhanced by Mommenpop Ruby Red Grapefruit, a wine-based aperitif from Sonoma County that lends more grapefruit flavor as well as slight strawberry and cherry blossoms. Finishing these two with a little bit of peach, lemon, and a healthy dose of Prosecco, our Kingfisher Spritz is the ultimate "patio pounder" for the summertime.  

Bartender: Isaac Castorena

Black Mole-Washed Abasolo Corn Whisky, Brucato Woodlands Amaro, Nixta Corn Liqueur, Banana

Inspired by homecooked meals at his grandmother’s house, in particular her mole and desserts made from bananas that grew on the tree in her backyard, Isaac created this cocktail as a tribute to his family. A soft Mexican corn whisky is infused with rich and earthy black mole paste, while banana-infused corn liqueur adds a nice tropical sweetness to create a savory and slightly richer old fashioned variation.

Bartender: Isaac Castorena-Barajas

Roku Gin, Debitterized Bitter Melon, Sesame Leaf, Lime, Glasswort Salt

The first cocktail created for Kingfisher, and a menu staple of ours since day one, the Saigon Moped drinks like an Eastside, a gin based cocktail with lime, cucumber, and mint, but with a southeast Asian twist. Hollowing out bitter melon and removing the bitter white pith on the inside, the ripe flesh tastes like a cross between a cucumber and a green bell pepper, which is then infused with Roku Japanese gin. In place of mint, we make a syrup from blanched sesame leaves, to achieve an herbal flavor that has some similarities to mint, but with much more depth and complexity. Citrusy and refreshing, the cocktail is rounded out with Korean seaweed salt on the rim of the glass.

Bartender: David Tye

Ilegal Mezcal, Alma Tepec Licor de Pasilla Chile, Tamarindo Tepache, Pineapple, Lime

Incredibly refreshing, this mezcal-based cocktail is bursting with tropical flavors that are ubiquitous with Southern California, Vietnam, and of course, our southern neighbors of Mexico. House-made tepache crafted from tamarind, pineapple, and piloncillo creates the unique sweet-sour flavor that compliments the unique element of roasted Oaxacan pasilla peppers of  Alma Tepec.

Bartender: Van Bedrosian

Gin, Elsewhere Blood Orange Aperitivo, Cynar, Black Sugar, Vanilla, Lemon

This citrusy and bittersweet cocktail is named after the nine major deltas of the Mekong River that spreads throughout southeast Asia. In Vietnam, these deltas and tributaries are referred to as the “nine dragons”. The floral, bittersweet, and herbaceous mixture of gin, blood orange aperitivo, and Cynar is complemented by a syrup made from malty black sugar, and vanilla bean pods to round out the cocktail with a touch of sweetness.

Bartender: Matthew Shelhart

Duck Fat Washed Suntory Toki Japanese Whisky, Cognac, & Benedictine, Sweet Vermouth, Herbs de Provence

Inspired by a traditional Vieux Carré, and the smoked dry aged duck from our dinner menu, we infuse the whisky, cognac, and herbal Benedictine with rendered duck fat for 48 hours before straining thoroughly to achieve a rich and fatty flavor that is then complemented by the herbs de Provence-infused sweet vermouth. In an effort to help reduce waste, we also take leftover duck skins from the kitchen and fry those in their own rendered fat to create a duck skin “crackling”, that is served to accompany the cocktail.

Bartender: Garrett Thor

Bourbon, Rye, Acid Adjusted Black Vinegar Syrup, KF Bitters

A split-base old fashioned at heart, this cocktail is an excellent example of using elevated techniques to create something far more interesting than its base format. Chinese black vinegar is acid-adjusted to neutral before being made into a syrup, allowing the caramel-like sweetness and umami earthiness to shine through. Accompanying this are the house-made bitters made with peppercorns, fennel, coriander, and other secrets. The end result is something that needs to be sipped in order to truly experience.

Bartender: Van Bedrosian

Sesame Oil-Washed Gin, Ginger, Coconut, Palm Sugar, Egg White, Lemon, Lime, Sesame Seeds

A tribute to Vietnamese glutinous rice balls (Chè Trôi Nước)—a traditional dessert dish most often served for Vietnamese New Year, but we wanted allow you to enjoy the flavors year-round. Fat-washing gin with high quality toasted sesame oil, then straining it out, leaves behind a gin that is packed full of strong sesame flavor and retains a silky mouthfeel. Combining that with liquefied palm sugar, ginger syrup, coconut cream, and egg white results in a rich and frothy body, that is both sweet and savory at the same time.

Bartender: Garrett Thor

Butter Fat-Washed Black Strap Rum, Mr. Black Coffee Liqueur

Welcome, new friends. Initially created as our “handshake shot”, or a way to greet returning guests or friends, this shot had proven so popular we decided to put it on the menu. Simple, yet satisfying, we take blackstrap rum that is full of rich molasses sweetness, and fat-wash it with butter to round out some of the more aggressive edges of the rum. That buttered rum is simply mixed with Mr. Black Coffee Liqueur, and the result is a shot that is perfectly suited to be either a little pick-me-up, or an excellent way to end an evening of celebration.

Bartender: David Tye