'The Butcher's Daughter' Porter

TEQUILA

VODKA

BUCHANAN'S

J. WALKER BLACK

BULLEIT BOURBON

BUFFALO TRACE

MALIBU

MILAGRO REPOSADO

KETEL ONE

ROSÉ

PROSECCO

MOSCATO D'ASTI

HAZY IPA

WEST COAST IPA

AMBER LAGER

" BOHEMIAN OLD ORIOLE PARK LINE 39 (MD) 4.5% ABV

AMERICAN LAGER

Sparkling / Rose

Spirit Free

Spirits

White Wine

Beer

Heat 4.0 gallons of brewing water to approximately 166°F (to account for grain temperature and loss) so that when you dough in the mash temperature will stabilize around 152°F.

Heat strike water

Add the crushed Maris Otter, Munich, Crystal 60L, chocolate malt, roasted barley, flaked oats, and Carapils into the mash tun. Stir thoroughly to avoid dough pockets and ensure even hydration. Target mash temperature: 152°F. Hold mash for 60 minutes.

Mash in

After 60 minutes, raise the mash temperature to 168°F (mash out) by adding 0.5–1.0 qt of 200°F water or applying direct heat (if using a HERMS/RIMS system). Hold 10 minutes to stop enzymatic activity and improve wort runoff.

Mash out

Recirculate (vorlauf) until wort runs clear, then begin lautering. Sparge with approximately 2.0 gallons of water at 168°F, collecting enough wort to end with ~6.0–6.25 gallons of pre-boil volume (accounting for kettle and trub losses).

Vorlauf and lautering

Bring the collected wort to a vigorous boil and start the 60-minute timer.

Bring wort to a rolling boil

With 60 minutes remaining, add 1.0 oz Northern Brewer to the boil for bittering.

Bittering hop addition (60 min)

With 15 minutes left in the boil, add 1 tsp Irish moss (if using) to help clarification. With 10 minutes left, add 0.5 oz Fuggle for flavor.

Irish moss and flavor hop addition (10–15 min)

At flameout (end of boil), add remaining 0.5 oz Fuggle directly to the kettle for aroma and gentle steeping for 10–15 minutes while cooling begins.

Aroma hop addition (0 min - flameout)

Cool the wort as quickly as possible to yeast pitching temperature (around 65–68°F). If desired, whirlpool for 10 minutes to concentrate trub in the center, then transfer wort to the fermenter, leaving most trub behind.

Cool wort and whirlpool

Aerate or oxygenate the cooled wort thoroughly (shake, splashing, or pure O2 to ~8–10 ppm dissolved oxygen). Pitch the English ale yeast (rehydrated or directly if using liquid yeast). Target fermentation temperature: 66–68°F ambient (for English character, 64–68°F).

Oxygenate and pitch yeast

Allow primary fermentation to proceed for 5–7 days until vigorous activity slows. Gravity should drop significantly toward terminal gravity.

Primary fermentation

After 7–10 days, optionally rack to a secondary fermenter for clearing and conditioning for another 7–14 days at a slightly cooler temperature (60–65°F). This step is optional; many brewers leave it in primary an extra 1–2 weeks for conditioning.

Conditioning / secondary (optional)

If bottling, dissolve 4 oz (by weight) corn sugar in 12 oz boiling water, cool and add to sanitized bottling bucket. Rack beer gently onto priming solution, avoiding excess splashing. If kegging, transfer to a sanitized keg and force carbonate to 10–12 psi at 38°F (or desired carbonation level).

Prepare for bottling or kegging

Bottle in sanitized bottles and cap. Condition bottles at room temperature (65–72°F) for 10–14 days to carbonate, then cold crash and store at cellar temperature before serving.

Bottling

Serve chilled but not ice-cold (50–55°F for best flavor). Pour gently into a pint glass, leaving sediment in the bottle. Expect an OG around 1.056–1.060 and FG around 1.012–1.014 for an ABV ~5.5–6.0% depending on attenuation.

Serving

Maris Otter pale malt (crushed)

Crystal / Caramel 60L

Chocolate malt

Roasted barley

Munich malt

Flaked oats

Carapils (dextrose adjunct for head retention optional)

Table sugar (corn sugar) for bottling

Northern Brewer (4.5–6.0% AA) - bittering

Fuggle (or East Kent Goldings) - flavor/aroma

English ale yeast (Wyeast 1968 or White Labs WLP007 / Safale S-04)

Irish moss (optional, kettle fining)

Water (brewing liquor, adjust as needed)

Gypsum (CaSO4) or brewing salt to adjust water profile

If you prefer a salted rim, rub a lime wedge around the edge of a rocks or coupe glass. Pour the coarse salt onto a small plate and press the glass rim lightly into the salt to coat. Set the glass aside.

Prepare glass (optional)

In a shaker, add the Astral Silver Tequila (2 oz), fresh lime juice (0.75 oz), orange liqueur (0.5 oz), agave syrup (0.5 oz), and 2 dashes of orange bitters.

Combine ingredients

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold and the exterior frosts. This chills and slightly dilutes the cocktail to bring flavors into balance.

Shake

Double-strain the cocktail into the prepared glass over fresh ice (if using a rocks glass) or serve neat in a chilled coupe. Use a fine mesh strainer in addition to the shaker strainer to remove small ice shards and pulp for a silky texture.

Strain and serve

Garnish with a lime wheel or wedge on the rim. Optionally express a small strip of lime peel over the drink to release oils before dropping it in for extra aroma.

Garnish

Serve immediately and enjoy. This preparation highlights Astral Silver's bright, clean agave character balanced by citrus, orange warmth and a touch of sweetness.

Astral Silver Tequila

Fresh lime juice

Agave syrup (1:1 agave:water)

Orange liqueur (Cointreau or triple sec)

Orange bitters

Coarse salt (optional, for rim)

Lime wheel or wedge (garnish)

Fill a highball or Collins glass with crushed ice or ice cubes (about 1 cup).

Fill glass

In a cocktail shaker (or directly in the glass if you prefer build-style), add 2 oz Malibu rum, 4 oz pineapple juice, 0.5 oz fresh lime juice, and 0.25 oz simple syrup.

If using a shaker: add ice, shake vigorously for 10–12 seconds until chilled, then strain into the prepared glass over fresh ice. If built in the glass: stir gently to combine and chill.

Shake or stir

Garnish with a lime wheel or wedge and an optional pineapple wedge. Serve with a straw.

Garnish and serve

Malibu Rum (coconut-flavored rum)

Pineapple juice

Simple syrup

Crushed ice or ice cubes

Lime wheel or wedge

Pineapple wedge (optional)

Place a coupe or chilled lowball glass in the freezer or fill it with ice water while you prepare the cocktail to ensure the drink stays crisp and cold.

Chill glass

Add 2 oz London dry gin, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 2 dashes orange bitters into a cocktail shaker.

Measure and combine

Fill the shaker with about 6 ice cubes, secure the lid, and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the exterior shows condensation.

Add ice and shake

If you chilled the glass with ice water, discard the ice water now. For a coupe, you may choose to rinse briefly with a tiny splash of dry gin and discard to add aroma, optional.

Prepare glass

Fine-strain the contents of the shaker into the chilled glass using a Hawthorne and a fine mesh strainer (or a single fine strainer) to remove small ice chips and any pulp from the lime.

Double strain and serve

Float a lime wheel or place a lime twist on the rim. Optionally place an edible flower gently on the surface for a theatrical 'Wilde' presentation. Serve immediately.

To make simple syrup: combine equal parts sugar and water in a small saucepan, warm until sugar dissolves, cool before using. For a drier cocktail, reduce simple syrup to 0.25 oz. Swap lime for lemon for a brighter profile, or use floral gin to amplify the edible flower garnish.

London dry gin

Simple syrup (1:1 sugar to water)

Ice (for shaking)

Lime wheel or twist

Edible flower (optional, for 'Wilde' flair)

If you prefer vodka chilled, place the Tito's bottle in the freezer for at least 1 hour or store in the freezer long-term. Otherwise, proceed with chilled glassware.

Chill and Serve

Select a chilled rocks glass or coupe. Add 4–6 ice cubes to the glass if serving over ice. For a neat pour, omit the ice and use a chilled glass.

Prepare Glass

Measure 2 oz (standard single pour) of Tito's Handmade Vodka with a jigger and pour into the prepared glass.

Measure and Pour

If you prefer a slightly softer mouthfeel, add 1/2 oz chilled water to the vodka and stir gently once with a bar spoon to integrate.

Optional Dilution

If desired, add a lemon twist or a cocktail olive as a simple garnish. Serve immediately.

Garnish and Serve

Tito's Handmade Vodka

Water (optional, for dilution)

Garnish (optional: lemon twist or olive)

Place a coupe or martini glass in the freezer for 5 minutes or fill with ice water while you prepare the cocktail to ensure it's well chilled.

Chill

In a mixing glass, add 2 oz Buchanan's blended Scotch, 0.5 oz dry vermouth, 0.25 oz sweet vermouth, 2 dashes aromatic bitters, 1 dash orange bitters, and 0.25 tsp simple syrup.

Add 4 large ice cubes to the mixing glass. Stir gently but thoroughly for 30–45 seconds until the mixture is well chilled and slightly diluted (mixing glass should feel very cold).

Add ice and stir

Discard the ice or water from the chilled serving glass. Using a julep or Hawthorne strainer, double-strain the cocktail into the chilled coupe or martini glass to remove any small ice shards.

Strain

Express the lemon twist over the drink by holding the twist skin-side down above the glass and giving it a firm squeeze to release oils, then rub the peel around the rim and drop it into the drink. Add one Luxardo or brandied cherry on a cocktail pick and rest it across the rim or drop into the bowl.

Serve immediately. Recommend enjoying slowly to appreciate the blended Scotch's character.

Buchanan's 12 Year Blended Scotch Whisky (or similar blended Scotch)

Dry vermouth

Sweet vermouth

Aromatic bitters (Angostura or similar)

Lemon twist

Luxardo cherry or brandied cherry

Large ice cubes for stirring

Ice for chilling glass

Place the old fashioned glass in the freezer for a few minutes or fill it with ice and water while you prepare the cocktail to chill it.

Add 2 oz Johnnie Walker Black Label, 0.75 oz sweet vermouth, 0.25 oz amaro, 0.25 oz orange curaçao (or triple sec) and 2 dashes of Angostura bitters into a mixing glass.

Fill the mixing glass with plenty of ice. Using a bar spoon, stir the mixture for 30–45 seconds (about 20–30 full turns) until well chilled and slightly diluted. The liquid should be clear and very cold.

If you chilled your glass with ice water, dump it now. Place a single large ice cube or sphere into the old fashioned glass.

Using a strainer, double-strain (if desired) the stirred cocktail into the prepared old fashioned glass over the large ice cube.

Express an orange twist over the drink by holding the twist skin-side down about 2–3 inches above the surface and giving it a firm twist to spray oils onto the cocktail. Rub the twisted peel around the rim, then drop it into the glass as garnish.

Serve immediately. Encourage sipping slowly to enjoy the layered smoke and sweetness.

Serve

Rinse and dry your mixing glass and tools after use. If making multiple drinks, multiply ingredient quantities and stir in a larger mixing glass or chilled pitcher, keeping ice-to-liquid ratio consistent.

Johnnie Walker Black Label scotch

Sweet vermouth (rosso)

Amaro (e.g., Averna or Montenegro)

Orange curaçao or triple sec

Angostura bitters

Orange twist (garnish)

Large ice cubes or sphere

Mixing glass or cocktail shaker (if no mixing glass)

Bar spoon

Hawthorne strainer (or julep strainer)

Old fashioned glass

Peeler or paring knife

Chill an old-fashioned (rocks) glass by filling it with ice and setting it aside, or place it in the freezer for a few minutes. In a mixing glass combine 2 oz Bulleit Bourbon, 0.25 oz simple syrup, and 2 dashes Angostura bitters. Fill the mixing glass with enough ice to come near the rim. Stir gently for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled and slightly diluted, and the mixing glass is frosted on the outside.

Build and stir

Discard the ice from the chilled old-fashioned glass. Place one large ice cube (or several large ice cubes) into the glass.

Prepare glass and garnish

Strain the chilled cocktail from the mixing glass into the prepared old-fashioned glass over the large ice cube. Express the oils from one piece of orange peel by holding it over the drink, skin side down, and giving it a firm twist about 6 inches above the surface so the oils spray onto the drink; rub the peel around the rim if desired, then drop the peel into the glass as garnish. Serve immediately.

Strain and finish

Bulleit Bourbon

Orange peel (for garnish)

Large ice cube or several large ice cubes

Place an old-fashioned glass in the freezer for a few minutes or fill it with ice water to chill while you prepare the cocktail.

In a mixing glass or short shaker, add 2 oz Buffalo Trace bourbon, 2 dashes Angostura bitters, and 0.25 oz simple syrup.

Fill the mixing glass with plenty of ice. Stir gently and steadily for 20–30 seconds (about 20–30 revolutions) until the mixture is well-chilled and slightly diluted.

Stir with ice

Discard the ice water from the chilled old-fashioned glass (if used) and add a single large ice cube or a few fresh ice cubes.

Prepare serving glass

Strain the stirred cocktail into the prepared old-fashioned glass over the large ice cube.

Express the oils from the orange peel over the drink by holding it skin-side down about 2–3 inches above the glass and giving it a sharp twist, then rub the peel on the glass rim and drop it into the drink.

For a slightly sweeter, fruit-forward variant, drop a maraschino cherry into the glass after straining.

If you prefer a lighter finish, add a small splash (about 0.25 oz) of club soda on top and gently give the drink one short stir to combine.

Buffalo Trace bourbon

Simple syrup (1:1)

Ice (large cube or chilled)

Maraschino cherry

Splash club soda

Add the white rum, Malibu coconut rum, pineapple juice, fresh lime juice, and simple syrup (if using) into a cocktail shaker. Fill the shaker two-thirds full with crushed or cubed ice. Secure the lid and shake vigorously for 10–15 seconds, until the outside of the shaker is cold and slightly frosted.

Build and shake

Fill a highball or Collins glass with crushed or cubed ice (about 1 cup). If you prefer a slightly slushy texture, use crushed ice; for a longer, more diluted serve use cubed ice.

Double-strain (use the shaker strainer and a fine mesh if desired) the shaken cocktail over the prepared glass filled with ice. This keeps small ice shards and pulp out of the drink and gives a clean finish.

If using, add 1 dash of Angostura bitters on top and gently drop it in — it adds aromatic complexity but is optional. Give the drink a very gentle stir (1–2 rotations) to integrate the bitters without over-diluting.

Finish

Thread the pineapple wedge onto the rim of the glass and float the lime wheel on top or place it on the rim. Serve immediately with a straw and an optional cocktail pick for the garnish.

'the Butcher's Daughter' Porter

Tequila

Rum

Gin

Vodka

Buchanan's

J. Walker Black

Bulleit Bourbon

Buffalo Trace

Malibu

Milagro Reposado

Ketel One

Rosé

Prosecco

Moscato D'asti

Hazy Ipa

West Coast Ipa

Amber Lager

American Lager

Sparkling / Rose

Spirit Free

Spirits

White Wine

Beer