1/2lb. burger, Mozzarella with stuffed hot pepper. Served on a seeded round roll with choice of one side.

Bing Burger

White Zinfandel

Riesling

Pinot Noir

Blue Moon

Miller Lite

Angry Orchard Rosé

Made with your choice of Rancho La Gloria Jalapeño Lime Tequila or 21 Seeds Cucumber Jalapeño Tequila.

Spicy Bloody Maria

Rancho La Gloria Pink Tequila, splash of lime juice, splash of grapefruit & club soda. In a short glass garnished with a lime.

Pink Lemonade Paloma

Prosecco Splits

Apothic Red Blend

Fontana Candida Pinot Grigio

Amstel Light

Slane Irish Whiskey, Baileys Original Irish Cream & coffee.

Irish Coffee

Prosecco, Peach Schnapps, St. Germain & peach nectar.

Bada Bellini

Classic Mimosa

Bud Light Lime

Van Gogh Pomegranate, pomegranate juice & ginger beer.

Pomegranate Mule

The OC Mule

Bada Cucumber Mary

Ciroc Peach, pineapple juice, peach nectar, and a splash of pineapple juice.

The Speedo

Prosecco

Choice of Hot Pepper Vodka or Rancho La Gloria Jalapeño.

Spicy Mule

The Northern Mule

In a mixing bowl, combine the ground beef, salt, and black pepper. Form the mixture into two equal patties, about 1/2 inch thick.

Prepare the Burger Patties

Heat the olive oil in a skillet over medium-high heat. Cook the burger patties for about 4-5 minutes on each side for medium doneness, or until they reach your desired level of doneness.

Cook the Patties

During the last minute of cooking, place the shredded mozzarella cheese on top of each patty and cover the skillet to melt the cheese.

Add the Cheese

Place each cooked patty on a seeded round roll and top with a stuffed hot pepper. Optionally, add any additional toppings of your choice.

Assemble the Burger

Serve the Bing Burger with your choice of a side dish, such as fries or a salad.

Serve

Ground beef (80/20)

Mozzarella cheese, shredded

Stuffed hot peppers (jarred or fresh)

Seeded round burger rolls

Salt

Black pepper

Olive oil

Harvest the White Zinfandel grapes from the vineyard, ensuring they are ripe and free from any rot.

Harvesting Grapes

Crush the grapes to extract the juice and press them to separate the juice from the skins.

Crushing and Pressing

Transfer the juice into a fermentation vessel and add water to dilute as needed.

Juicing

Dissolve sugar in a small amount of warm water and add it to the juice. Then add the potassium metabisulfite to prevent spoilage.

Adding Ingredients

Sprinkle the yeast over the surface of the juice and let it ferment in a cool, dark place for about 2-3 weeks.

Fermentation

After fermentation is complete, rack the wine into a clean vessel, leaving sediment behind.

Racking

Allow the wine to age for at least 1-2 months for better flavor development.

Aging

Once aged, bottle the wine and seal with corks. Let it rest for an additional month before consumption.

Bottling

White Zinfandel grapes

Water

Sugar

Yeast (wine yeast)

Potassium Metabisulfite

Select ripe Riesling grapes, ensuring they are free from rot and disease. Harvest them in the early morning when they are cool.

Destem and crush the grapes to release the juice. Transfer the crushed grapes into a wine press and press to extract the juice.

Dissolve Campden tablets in a small amount of water and add to the juice to kill wild yeasts and bacteria. Let it sit for 24 hours.

Sanitization

Add the yeast to the juice and stir gently. Cover with a fermentation lock and place in a cool, dark place. Allow to ferment for 2-3 weeks until fermentation completes.

Once fermentation is complete, siphon the wine into a clean container, leaving sediment behind. This process is called racking.

Age the wine in a cool, dark place for at least 6 months to develop flavor. Taste periodically and add sugar if a sweeter wine is desired.

Once aged, siphon the wine into sanitized bottles and cork them. Store in a cool place away from light.

Ripe Riesling grapes

Yeast (white wine yeast recommended)

Campden tablets (for sanitation)

Sugar (if adjusting sweetness)

Sulfites (optional, for preservation)

Harvest and de-stem the Pinot Noir grapes, then crush them to release the juice.

Preparation of Grapes

Add the crushed grapes to a fermentation vessel. Dissolve the sugar in water and pour it over the grapes. Add the yeast and crush the grapes again to mix.

Cover the fermentation vessel with a cloth and let it sit for about 7-10 days, stirring daily until fermentation slows down.

Primary Fermentation

Press the mixture to separate the liquid from the solids. Collect the liquid (must) in a clean vessel.

Pressing

Add a crushed Campden tablet to the must and transfer it to a secondary fermentation vessel. Seal with an airlock and let it ferment for 4-6 weeks.

Secondary Fermentation

Once fermentation has completed, siphon the wine into clean bottles, leaving some space at the top. Cork the bottles and store them in a cool, dark place.

Let the wine age for at least 6 months before tasting. The longer it ages, the more complex the flavors will become.

Pinot Noir Grapes

Yeast (Wine Yeast)

Sulfur Dioxide (Campden Tablets)

In a cocktail shaker, combine gin, blue curacao, lemon juice, and simple syrup. Fill the shaker with ice and shake well for about 15-20 seconds.

Mixing the Base

Strain the mixture into a glass filled with ice. Top with club soda and gently stir to combine.

Serving

Garnish the drink with a lemon wheel on the rim of the glass.

Garnishing

Blue Curacao

Lemon Juice

Simple Syrup

Club Soda

Ice Cubes

Lemon Wheel

In a large brew kettle, combine the pale malt and corn with 5 liters of water. Heat the mixture to 152°F (67°C) and maintain this temperature for 60 minutes to allow the grains to convert their starches into sugars.

Mashing

After mashing, bring the wort to a boil. Add the bittering hops and boil for 60 minutes. 30 minutes into the boil, add the flavoring hops.

Boiling

Once the boiling is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches about 68°F (20°C).

Cooling

Transfer the cooled wort to a sanitized fermenter. Sprinkle the yeast on top and seal the fermenter with an airlock. Allow it to ferment at around 50°F (10°C) for 1-2 weeks.

After fermentation is complete, siphon the beer into sanitized bottles, leaving some space at the top. Cap the bottles and let them carbonate for another 1-2 weeks at room temperature.

Chill the bottles in the refrigerator and enjoy your homemade Miller Lite!

Enjoy

Pale Malt

Corn

Hops (Bittering)

Hops (Flavoring)

Yeast (Lager)

Wash the strawberries and raspberries. Slice the strawberries into thin pieces.

Prepare the Fruits

In a large pitcher, combine the sliced strawberries, raspberries, lemon juice, and simple syrup. Muddle gently to release the juices.

Mix Ingredients

Pour the Angry Orchard Rosé Hard Cider into the pitcher with the muddled fruits. Stir gently to combine.

Add Cider

Fill glasses with ice cubes and pour the cider mixture over the ice. Garnish with fresh mint leaves.

Angry Orchard Rosé Hard Cider

Fresh strawberries

Fresh raspberries

Fresh lemon juice

Simple syrup

Mint leaves

Ice cubes

Rim a tall glass with lime juice and dip it into celery salt to coat the rim.

Prepare the glass

In a shaker, combine the tequila, tomato juice, fresh lime juice, hot sauce, Worcestershire sauce, black pepper, and celery salt. Fill the shaker with ice.

Mix the drink

Shake the mixture vigorously for about 15 seconds to chill and combine.

Shake well

Strain the mixture into the prepared glass filled with ice.

Strain and serve

Garnish with pickled jalapeños, a celery stick, and a lime wedge.

Garnish

Rancho La Gloria Jalapeño Lime Tequila or 21 Seeds Cucumber Jalapeño Tequila

Tomato Juice

Fresh Lime Juice

Hot Sauce (e.g. Tabasco)

Worcestershire Sauce

Celery Salt

Ground Black Pepper

Pickled Jalapeños

Celery Stick (for garnish)

Lime Wedge (for garnish)

In a short glass, combine Rancho La Gloria Pink Tequila, fresh lime juice, and grapefruit juice.

Mix the Ingredients

Top off the mixture with club soda and stir gently to combine.

Add Club Soda

Garnish the drink with a lime wedge and serve immediately.

Garnish and Serve

Rancho La Gloria Pink Tequila

Grapefruit Juice

In a blender, combine the fresh peaches, sugar, and lemon juice. Blend until smooth. If necessary, strain the mixture through a fine sieve to remove any pulp.

Prepare the Peach Puree

In a large pitcher, combine the peach puree with Prosecco. Stir gently to mix.

Combine Ingredients

Pour the Prosecco mixture into champagne flutes. Garnish each glass with fresh mint leaves and a slice of peach.

Peach puree

Fresh mint leaves

Fresh peaches (sliced)

Lemon juice

Harvest and wash the Zinfandel, Syrah, and Merlot grapes. Remove stems and crush the grapes to extract the juice.

Prepare the Grapes

Combine the crushed grape juice in a fermentation vessel. Add the wine yeast, sugar, and water. Stir well to dissolve the sugar.

Add the medium toast oak chips to the fermentation vessel for added flavor. Allow the mixture to ferment for 7-14 days, monitoring the temperature.

Add Oak Chips

Once fermentation is complete, press the mixture to separate the liquid wine from the solids. Transfer the liquid to a clean fermentation vessel.

Pressing the Wine

Allow the wine to age for at least 3 months in a cool, dark place. Taste periodically to monitor flavor development.

Once aged to desired taste, bottle the wine using clean, sanitized bottles and corks. Store in a cool, dark area.

Zinfandel Grapes

Syrah Grapes

Merlot Grapes

Oak Chips (medium toast)

Wine Yeast

Ensure the Fontana Candida Pinot Grigio is well chilled before serving.

Chill the Wine

Fill wine glasses with ice cubes and a splash of chilled water.

Prepare the Glasses

Open the bottle of Fontana Candida Pinot Grigio and pour it over the ice and water in each glass.

Pour the Wine

Add a slice of lemon and a few fresh mint leaves to each glass for garnish.

Serve immediately and enjoy the refreshing taste of Fontana Candida Pinot Grigio.

Chilled Water

Lemon Slices

Fresh Mint Leaves

Heat 20 cups of water to 165°F (74°C) and add 10 cups of pale malt and 1 cup of caramel malt. Stir well and maintain the temperature for 60 minutes.