BLUE EYES Liquid Lust PB Porter

Pinot Grigio

Sauvignon Blanc

Moscato

Cayuga White

Green Machine

Purple Haze

Vanilla Crush

Margarita

Sour Patch Kids

Dr. Pepper Float

Lavish Lemonade

German Style Weizen

German style hefeweizen with a blend of peanut butter flavoring, giving a banana peanut butter flavor everyone loves.

Peanut Butter Hefe

This smooth lager is a smooth drinking lager without the bitter harsh after taste of most lagers. Just the right blend of grains and cascade hops for a good easy drinking lager.

Infringement 22 Lager

Sunny Day

A light alternative to craft beer. Light in body, big in taste.

Porch Lights

Ginger Rebellion

Gose Me Baby

This is a great summer time 'slam a beer' beer. Very refreshing and smooth.

Razzy-Raz Raspberry

Battle of the Brewers Hazy IPA. Pick your favorite.

Bitter Battle

Crossing the Border

This easy drinking New England IPA is made with the great citrus flavor of Citra hops with a hint of caramel.

Creek Water IPA

A clone of George Washington's original beer recipe. A Collaboration with Molly Pitcher Brewing Company

George Washington Small beer

Select a full‑bodied porter with prominent chocolate/roasty notes (12–16 fl oz bottle or draft). Allow the beer to warm slightly toward cellar temperature (50–60°F / 10–15°C) for 10–15 minutes so the flavors integrate well with the spirits.

Pour the porter slowly into a chilled 16–20 oz tulip or pilsner glass at a 30–45° angle to retain a moderate head. Stop pouring when glass is about three‑quarters full (leave room for spirits and drizzle).

Add the peanut butter whiskey and dark chocolate liqueur gently down the side of the glass or over the back of a bar spoon so they settle and mingle without excessive foaming. Give the glass a gentle swirl (one half turn) to integrate but not flatten the beer completely.

In a small mixing cup, combine the peanut butter syrup, chocolate syrup, and sweetened condensed milk. Stir until smooth and homogenous. If too thick, add a few drops of warm water to reach a pourable but viscous consistency.

Using a spoon or small squeeze bottle, drizzle the Liquid Lust mixture in a slow spiral over the beer surface, aiming for decorative ribbons that will float and slowly sink, creating marbling. About 0.75 fl oz total drizzle (all sections combined) is ideal; reserve any extra for finishing.

Allow 20–30 seconds for the drizzle to settle and integrate. Do not stir vigorously – the visual marbling and layers contribute to the experience.

Sprinkle the crushed roasted peanuts and chocolate shavings gently over the top of the beer and drizzle. If using edible blue shimmer or a small drop of blue curaçao, place an accent drop on the center of the drizzle to produce the 'Blue Eyes' effect. Use no more than 0.25 tsp of blue element so it does not affect balance.

Serve immediately with a short cocktail spoon or straw for guests who want to mix a bit. Recommend sipping near the surface at first to enjoy the 'Liquid Lust' ribbons, then deeper to taste the porter and peanut butter whiskey blend.

Robust porter beer (room temperature)

Creamy peanut butter whiskey (e.g., 40–45% ABV)

Dark chocolate liqueur (or creme de cacao)

Peanut butter syrup (room temperature)

Chocolate syrup (thick)

Sweetened condensed milk

Crushed roasted peanuts

Chocolate shavings or cocoa dust

Optional edible blue shimmer or blue curacao drop (for 'Blue Eyes')

Place the bottle of Pinot Grigio in the refrigerator for at least 2 hours before serving (or 30–45 minutes in an ice bucket filled with equal parts ice and water) so it is well chilled to about 45–50°F (7–10°C).

Chill

Wipe the neck of the bottle with a clean cloth. Use a corkscrew to remove the cork carefully or twist off the cap if sealed. Pour a small taste to check aroma and quality.

Open

Hold the glass by the stem and pour 4–6 ounces (about 120–180 ml) per serving into white wine glasses. Do not fill more than one-third full to allow the aromas to open. Serve chilled.

Serve straight

If preferred chilled further, add 3–4 ice cubes to each wine glass before pouring. Note: ice will dilute the wine as it melts; use according to taste.

On the rocks

Run a wedge of lemon or lime around the rim of each glass and drop the wedge into the glass or balance it on the rim to add a bright citrus note.

Citrus garnish

For a light spritz, fill each glass with 3–4 ounces (90–120 ml) Pinot Grigio and top with 1–2 ounces (30–60 ml) soda water. Gently stir once with a bar spoon. Garnish with a mint sprig and a citrus wedge.

Pinot Grigio spritz

Pinot Grigio (chilled)

Ice cubes

Lemon or lime wedge

Soda water (for spritz)

Fresh mint sprigs

Thoroughly sanitize all equipment that will contact the juice or wine (fermenter, airlock, racking cane, hydrometer, bottles). Use a no-rinse sanitizer per manufacturer instructions to avoid contamination.

Sanitize

If using fresh grapes, crush and press to collect approximately 20 L of juice. Transfer juice to the primary fermenter. If using store-bought preservative-free grape juice, pour directly into the sanitized fermenter.

Measure the specific gravity with a hydrometer. Typical target starting specific gravity (SG) for Sauvignon Blanc is 1.072–1.090 depending on desired alcohol. If SG is below target, dissolve small amounts of the granulated wine sugar in warm water and add gradually to raise SG; record final SG. If SG is above desired, you may dilute with sterilized (boiled and cooled) water to reach target.

Test acidity (optional). Sauvignon Blanc typically benefits from bright acidity. If acidity is low, add a small measured amount of tartaric acid per lab kit instructions to reach desired pH/TA.

Add crushed Campden tablet(s) (potassium metabisulfite) at the rate of about 1/4 to 1/2 tsp per 20 L to sanitize the must and remove wild yeasts. Stir well and cover. Wait 24 hours before pitching yeast to allow sulfite to dissipate.

After the 24-hour wait, re-sanitize hands and equipment. Hydrate the chosen wine yeast according to package instructions (some prefer direct sprinkle; follow manufacturer guidance). Rehydrate yeast in 20–30 ml of sterile water at 35–40°C for ~15 minutes if required, then acclimate to must temperature and pitch into the fermenter.

Pitch Yeast

Add yeast nutrient at the recommended dose (around 5 g per 20 L) to support healthy fermentation. Stir gently to aerate the must—Sauvignon Blanc benefits from adequate oxygen at the start to build yeast biomass; avoid over-aeration after 24–48 hours.

Fit the airlock and place the fermenter in a stable-temperature area at 15–20°C. Primary fermentation should begin within 24–48 hours and will typically remain vigorous for 3–7 days depending on temperature and yeast strain.

Monitor specific gravity daily with the hydrometer. Record progress until SG drops to roughly 1.000–0.998 for a dry wine, or stop earlier for some residual sugar styles. Typical primary fermentation time: 7–14 days to reach near-final gravity.

Once vigorous fermentation subsides (lowering bubble rate, lees settling) and SG is near target, rack the wine off gross lees into a sanitized secondary carboy using an auto-siphon. Avoid disturbing sediment. This reduces off-flavors and clarifies the wine.

Attach an airlock and let secondary fermentation/conditioning continue at a slightly cooler temperature, 12–15°C, for 2–6 weeks. This encourages aromatic retention and slows yeast activity for cleaner flavors.

Perform a second racking after 2–4 weeks if heavy lees accumulate. Top up with sanitized water if necessary to minimize headspace and reduce oxidation risk.

When wine is stable (SG constant over 2–3 readings across a week) and clear enough for your preference, consider cold stabilization (place wine at 0–4°C for 1–3 weeks) to precipitate tartrates and improve clarity. Alternatively, use a fining agent or filter.

If you plan to back-sweeten, stabilize the wine by adding potassium sorbate (follow product dosing) and a small addition of potassium metabisulfite, then sweeten to taste with a sterile sugar solution. Note: potassium sorbate is optional for a dry wine and only needed if sweetening after fermentation.

Taste and, if needed, adjust acidity slightly with small additions of tartaric acid dissolved in water. Make incremental adjustments and re-taste after mixing.

Sanitize bottles, corks (or caps), and bottling equipment. Rack the clarified wine into bottles leaving minimal headspace (about 1–2 cm). Seal with corks or caps immediately.

Label bottles with variety and bottling date. Age the bottled Sauvignon Blanc for at least 1–3 months before drinking to allow integration; many Sauvignon Blancs are best enjoyed young (3–12 months) to retain bright fruit and grassy aromatics. Longer aging is possible depending on style but will mute primary aromatics.

Store bottles on their side in a cool, dark place at roughly 10–15°C if corked.

Sauvignon Blanc grape juice (or freshly pressed Sauvignon Blanc grapes)

Granulated wine sugar (if needed to adjust must)

Wine yeast (recommended: Saccharomyces bayanus or Lalvin QA23)

Yeast nutrient

Potassium metabisulfite (Campden tablets crushed) for sterilization

Potassium sorbate (optional, for stabilizing before sweetening)

Tartaric acid (to adjust acidity if needed)

Cold water (for rinsing equipment or topping up)

Primary fermenter (food-grade 25 L bucket or carboy)

Fermentation airlock and bung

Hydrometer

Auto-siphon or racking cane

Sterile bottles (750 ml) or one 20 L keg

Sanitizer (e.g., Star San)

Fine wine filter or cold stabilization fridge (optional)

Refrigerate the Moscato for at least 2–3 hours before serving. If you need to chill quickly, place the sealed bottle in a bucket of ice and cold water for 20–30 minutes.

Chill the bottle

If using ice for immediate chilling, add ice to a serving bucket or individual glasses. Note: adding ice directly to wine dilutes it as it melts; prefer chilling the bottle first.

Optional immediate chill

Remove the foil and use a corkscrew or waiter’s friend to open the bottle carefully. Wipe the neck with a clean cloth if necessary.

Open the bottle

Pour Moscato into chilled wine glasses, filling to about one-third full (roughly 120–150 ml per glass) to allow aroma to concentrate.

Pouring

If desired, add a slice of peach, orange wheel, or a few berries to each glass for aroma and a pretty presentation. Use about 1–2 small fruit pieces per glass.

Add fruit

Garnish each glass with a small mint sprig to complement the wine’s floral notes. Gently slap the mint between your palms first to release aroma.

Add mint

Set glasses on the table or tray and serve immediately while the Moscato is cold. If using a wine bucket, keep the bottle on ice to maintain temperature.

Serve

Moscato (sweet, chilled)

Ice (optional, for immediate chilling)

Fresh fruit (slices of peach, orange, or berries)

Mint sprigs (optional)

Wine glasses (chilled)

Harvest or obtain approximately 20 kg of ripe Cayuga White grapes. Remove stems and inspect fruit, discarding any rotten berries or extraneous material. Rinse lightly if necessary.

Harvest and preparation

Crush the destemmed grapes to release juice. For a press-style white wine, press immediately to separate free-run juice from skins and seeds. Collect approximately 12–14 L of juice (yield will vary). If you prefer a short skin contact for a bit more texture, allow 4–6 hours on skins before pressing.

Crush and press

If the collected juice is significantly more concentrated than target volume, add up to 1.5 L of potable water to bring the total must to about 14–16 L (dilution only if necessary to reach desired potential alcohol and balance).

Adjust volume

Sanitize all equipment. Crush 1 tsp of Campden tablets (potassium metabisulfite) and dissolve into the must. Stir and cover; allow to sit for 12–24 hours to kill wild yeasts and microbes.

Sanitization and sulfiting

After waiting 12–24 hours, measure specific gravity and titratable acidity or pH. If SG indicates too low potential alcohol for your target (typical finished ABV 10–12.5% for Cayuga White), dissolve up to 200 g granulated sugar in a small amount of warm must or water and stir into the must to raise SG as needed. Add 4 tsp acid blend if the must tastes flat or if measured TA is low; adjust gradually to desired balance (aim pH ~3.2–3.4).

Measure and correct acidity/sugar

Stir in 1 tsp pectic enzyme to improve juice clarity and free up aromatics. Add 1 tsp yeast nutrient to support fermentation.

Add pectic enzyme and nutrient

Rehydrate the wine yeast per manufacturer instructions (usually in 40–50 ml warm water with a pinch of nutrient). Once rehydrated and tempered, pitch the yeast into the must and stir gently to distribute.

Rehydrate and pitch yeast

Place the must in a sanitized fermentation vessel with an airlock. Ferment at a cool white-wine temperature, ideally 15–18°C (59–64°F), to preserve aromatics. Fermentation should begin within 12–48 hours and last 7–14 days until vigorous activity subsides and SG approaches 1.000–0.995 depending on sweetness target.

Monitor specific gravity every 2–3 days. If cap or solids are present (if skin contact was used), gently press or rack off solids after fermentation slows to avoid excessive phenolics.

When primary fermentation is mostly complete (SG stable for 2–3 readings), rack the wine off gross lees into a sanitized carboy with an airlock to complete secondary fermentation and aging. Top up with sanitized water if necessary to minimize headspace.

Allow the wine to mature in secondary for 4–8 weeks at 12–15°C (54–59°F) to clarify. If haziness persists, add 0.5 tsp potassium sorbate only if stabilizing for sweetening or back-sweetening (note: do not add sorbate before completing fermentation) and/or 1 tbs bentonite prepared as a slurry to aid fining. Wait 1–2 weeks after fining and rack off lees.

Stabilize with a final Campden addition if desired (follow sulfite target: typically 30–50 ppm free SO2 total). If you used potassium sorbate for sweetening, combine it with sorbate addition instructions above. Perform final gravity and sulfite tests and adjust as necessary.

Prepare bottles and corks by sanitizing. Rack wine slowly into bottles, leaving minimal headspace. Cork each bottle and store horizontally in a cool dark place (10–15°C / 50–59°F). Age at least 3 months for a youthful Cayuga White; 6–12 months will allow more integration and clarity.

Cayuga White grapes (ripe, destemmed)

Potable water

Granulated sugar (to adjust potential alcohol if needed)

Acid blend (tartaric/citric blend)

Campden tablets (potassium metabisulfite), crushed

Pectic enzyme

Wine yeast (white wine strain, e.g., EC-1118 or QA23)

Potassium sorbate

Bentonite (fining clay) or other fining agent

Sanitized wine bottles (750 ml)

Corks

Priming sugar (only if making sparkling/can skip for still wine)

Place the fresh spinach, cilantro, mint, chopped cucumber, and chopped green apple into a blender. Add the fresh lime juice, simple syrup, and a pinch of sea salt and freshly ground black pepper. Add 2 to 3 tablespoons (about 1 oz) of cold water or a few ice cubes to help blending if your blender needs liquid.

Prepare the green base

Blend on high until the mixture is very smooth and bright green, about 30 to 45 seconds. If the mix is too thick, add up to 1 ounce (30 ml) more cold water and blend again. Taste and adjust sweetness (add more simple syrup) or acidity (add more lime juice) as desired.

Blend until smooth

Place a fine-mesh strainer or chinoise over a bowl or pitcher and pour the blended green mixture through it, pressing with a spoon or using the back of a ladle to extract as much liquid as possible. For an extra-clear cocktail, strain a second time through a fine mesh or a nut milk bag to remove all pulp and fibers. You should end up with roughly 2 to 3 ounces of green juice concentrate.

Double strain

Fill a cocktail shaker halfway with ice. Pour in 2 oz gin (or vodka), 0.25 oz green chartreuse (if using), the strained green juice concentrate (about 2 to 3 oz), and the remaining 0.5 oz simple syrup if you prefer sweeter. Add a small pinch of sea salt and a crack of fresh black pepper. Shake vigorously for 12 to 15 seconds until the shaker is well chilled.

Mix the cocktail

Fill a chilled coupe or rocks glass with fresh ice (if serving on the rocks) or leave neat. Double strain the shaken cocktail into the glass to remove ice shards and any remaining bits. Top gently with 1 oz club soda or sparkling water if you want a lighter, fizzy drink.

Garnish with a lime wheel perched on the rim or a long cucumber ribbon. Optionally express a lime peel over the drink for aromatics. Serve immediately.

Garnish and finish

Adjust the herb balance to preference — more mint for brightness, more cilantro for savory depth. If you prefer a non-alcoholic version, omit the spirits and increase the green juice concentrate to 3.5 oz, top with soda, and add 0.5 oz more simple syrup if needed.

Notes

fresh spinach

fresh cilantro leaves (packed)

fresh mint leaves

cucumber, peeled and roughly chopped

green apple, cored and chopped

fresh lime juice

simple syrup (1:1 sugar to water)

gin (or vodka for a cleaner profile)

green chartreuse (optional, for herbal depth)

ice cubes

club soda or sparkling water (optional, to top)

sea salt

black pepper (freshly ground)

lime wheel or cucumber ribbon (garnish)

If you want a sugared rim, rub a lime wedge around the rim of a chilled coupe or martini glass, then dip the rim into a shallow plate of sugar to coat. Chill the glass while you mix the drink.

Prepare glass (optional)

Fill a cocktail shaker halfway with ice (about 1 cup). Add 2 oz vodka, 0.5 oz blue curaçao, 2 oz cranberry juice, 0.5 oz fresh lime juice, and 0.25 oz simple syrup into the shaker. If using activated charcoal for a deeper purple hue, add a very small pinch (about 0.1 tsp).

Combine ingredients

Seal the shaker and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly aerated.

Shake

Strain the mixture into the prepared chilled coupe or a rocks glass filled with fresh ice, using a fine strainer if you used activated charcoal to catch any particles.

Strain

If you want a fizzy finish, top the drink with about 1 oz sparkling water or club soda. This lightens and brightens the texture without significantly diluting the color.

Add sparkle (optional)

Garnish with an edible flower or a lime wheel on the rim. Serve immediately.

Garnish

vodka

blue curaçao

cranberry juice

simple syrup

activated charcoal (optional, for deepen purple)

edible flower or lime wheel (garnish)

sparkling water or club soda

sugar (for glass rim)

Place a coupe or martini glass in the freezer (or fill with ice and water) for at least 5 minutes to chill while you mix the cocktail.

Chill glass

In a cocktail shaker add vanilla vodka (2 oz), neutral vodka (0.5 oz), white crème de cacao (0.5 oz), heavy cream (1 oz), half-and-half (1 oz), simple syrup (0.5 oz), vanilla extract (0.25 tsp), fresh lemon juice (0.25 oz), and egg white if using (0.5 oz).

Blue Eyes Liquid Lust Pb Porter