Fruit Punch

Beer

Soft Drinks

Common Cocktails

Cans/Bottles Beer

Mexican Coca-Cola

Jarritos

Margaritas (wine based)

White

Red Sangria

Copa di Vino Pinot Grigio

Copa di Vino Chardonnay

Copa di Vino Cabernet

Copa di Vino Merlot

Pacifico

Victoria

Modelo Negra

Modelo Especial

Corona Light

Fresh Corn Tortillas, Shredded Chicken, Salsa Verde, Queso Blanco, Pickled Red Onion and Cilantro

Enchilada Suizas

Plantain, Zucchini, Queso Fresco and Salsa de Novio (Jalapenos, Cilantro & Honey Sauce)

Vegetales Plantains

Zucchini, Green Beans, Carrot, Corn, Black Beans, Salsa de la Novia (Beet Salsa)

Vegetales

Two Fresh Corn Tortillas Dipped in consume, filled with Negra Modelo marinated short ribs and Queso Blanco with pickled Red Onion and cilantro.

Birria Borracha

In a large pitcher (at least 2-quart capacity), pour the orange juice, pineapple juice, apple juice, and cranberry juice. Stir gently to combine.

Combine juices

Add the fresh lemon juice and the cane sugar (or 2 tbs simple syrup). Stir until the sugar is completely dissolved. Taste and adjust: if it’s too tart, add another 1 tsp sugar (or equivalent simple syrup); if too sweet, add up to 2 tbs more lemon juice.

Add citrus and sweetener

Stir in the vanilla extract and the grated ginger (if using). These are subtle — the vanilla rounds the overall profile and the ginger adds a faint warmth. Mix thoroughly.

Add flavor enhancers

Add the sliced oranges, pineapple chunks, and halved strawberries to the pitcher. Press them gently with a spoon to release some juices, then cover and refrigerate for at least 1 hour (up to 6 hours) to let flavors meld.

Infuse with fruit

Just before serving, decide on still or sparkling punch. If you want a lighter, still punch, add the cold water and stir. If you prefer fizz, add chilled sparkling water (1 cup) slowly and stir gently to preserve bubbles.

Adjust texture and carbonation

Fill a punch bowl or individual glasses with ice cubes. Pour the chilled punch over the ice, making sure to include fruit pieces in each serving. Garnish each glass with a few mint leaves if desired.

Serve

Leftover punch (without ice) will keep covered in the refrigerator for up to 48 hours. If it becomes flat, refresh with a splash of sparkling water and a quick stir before serving.

Storage

orange juice (freshly squeezed or high-quality store-bought)

pineapple juice

apple juice

cranberry juice (for color and brightness)

fresh lemon juice

cold water or chilled sparkling water (optional for fizz)

pure cane sugar or simple syrup

vanilla extract (to round the fruit flavors)

fresh grated ginger (optional, for a subtle bite)

orange, thinly sliced

pineapple chunks

fresh strawberries, halved

mint leaves (optional)

ice cubes

Sanitize all equipment that will contact wort after the boil (fermenter, siphon, airlock, bottles). Measure and crush specialty malts if not pre-crushed. Bring 18–20 L of water to strike temperature (about 68–72°C depending on grain temperature) in your mash tun or brew kettle.

Prep

Add the crushed pale malt, caramel/crystal, and Munich malts to the mash tun. Pour the strike water to reach a target mash temperature of 66°C. Stir to eliminate dough balls. Hold the mash at 66°C for 60 minutes to convert starches to fermentable sugars. Perform an iodine test near the end to confirm conversion (no color change).

Mash

Raise mash temperature to 76°C for a 10-minute mash out to stop enzymatic activity. Sparge the grains with an additional 8–9 L of 75–78°C water, collecting runoff until you have ~22–24 L of wort in the kettle (pre-boil volume).

Mash Out and Sparge

Bring the wort to a vigorous boil and begin a 60-minute timed boil. At the start of the boil, add the bittering hops (30 g). With 15 minutes left in the boil, add the Irish moss/Whirlfloc (1 tsp) and the hop flavor addition (15 g of the 30 g flavor hops). With 5 minutes left, add the remaining flavor hops (15 g) and the whirlpool/finish hops (20 g) if you plan to add them late. If using liquid malt extract to boost gravity, add it after 10–15 minutes of boil to reduce scorching and boil-off loss. Add yeast nutrient according to package directions (roughly 1 tsp) during the last 10 minutes.

Boil

At flameout, turn off heat and allow wort to settle for 5–10 minutes. Perform a quick whirlpool and leave hop/trub to settle. Use a wort chiller (immersion or counterflow) to cool the wort rapidly to 18–20°C. Transfer cooled wort to a sanitized fermenter, leaving most trub behind. Top up with boiled and cooled water to reach 20 L if needed.

Chill and Transfer

Measure specific gravity to record original gravity (OG). Aerate or oxygenate the wort (shake, splash, or use pure O2 to reach ~8–10 ppm). Rehydrate or prepare yeast per manufacturer instructions (if using dry yeast, rehydrate in sterile water at 35–38°C for 15 minutes or sprinkle directly if manufacturer allows). Pitch the yeast into the cooled wort and seal fermenter with an airlock.

Pitch Yeast

Ferment at 18–20°C for 5–7 days or until vigorous fermentation slows. After the first 48–72 hours, you may take a gravity reading; expect most attenuation within a week. If you used a liquid yeast that benefits from a diacetyl rest, raise to 20–22°C for the final 24–48 hours.

Primary Fermentation

Optional: Rack beer to a secondary fermenter to clear for 3–7 days at 12–15°C, or let it condition in primary for 1–2 weeks. If adding dry hops for aroma, add 20–40 g of hops to the fermenter after primary fermentation and leave for 3–5 days, then remove.

Conditioning / Secondary (optional)

When final gravity (FG) is reached and stable over 2–3 days, calculate priming sugar. For 20 L, dissolve 110 g corn sugar in 250 ml boiling water, cool, and add to a sanitized bottling bucket. Siphon beer gently onto the priming solution to mix without aeration.

Prepare for Bottling

Fill sanitized bottles and cap. Store bottles at 20–22°C for 10–14 days to carbonate, then condition at cellar temperatures (12–15°C) for 1–2 weeks to mature.

Bottle and Carbonate

Chill bottles to 4–8°C, pour carefully to leave sediment behind, and enjoy. Typical finished gravity should yield an alcohol by volume (ABV) around 4.5–5.5% (depending on actual OG/FG).

pale malt (2-row) - crushed

caramel/crystal malt (40L) - crushed

light Munich malt - crushed

liquid malt extract (optional, to boost gravity)

water (brewing / treated)

hops - bittering (e.g., Magnum, 12% AA)

hops - flavor/aroma (e.g., Cascade, 6-7% AA)

hops - finishing/whirlpool (same as flavor or Citra)

yeast - ale strain (e.g., Safale US-05 dry or Wyeast 1056)

brewing yeast nutrient (optional)

corn sugar / priming sugar (for bottling)

Irish moss or Whirlfloc (clarifier, optional)

acidulated malt or brewing salts (optional, for water profile)

Combine 300 g granulated sugar and 240 ml water in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar has fully dissolved. Do not boil vigorously. Once dissolved, remove from heat.

Prepare simple syrup

Stir in 30 ml fresh lime juice and 2 tsp citric acid (if using) into the hot syrup. This brightens the flavor and helps preserve the syrup. Allow the mixture to cool to warm (about 10–15 minutes).

Add acidity and preserve

While the syrup is still warm, whisk in 60 ml of your chosen flavor concentrate/extract/puree (see Flavor Options). If using fresh fruit juice (e.g., mandarin, pineapple, grape), strain through a fine mesh to remove pulp for a smoother Jarritos-style soda. For tamarind, dissolve tamarind paste into a little warm water first to make a syrupy concentrate, then add. Taste and adjust: for a brighter lime-forward soda add up to an extra 15 ml lime juice; for sweeter fruit character add 1–2 tbs more sugar to the syrup before cooling.

Incorporate flavor

Cover the prepared flavored syrup and refrigerate until fully chilled, at least 1 hour. Chilled syrup mixes better with cold carbonated water and preserves carbonation.

Chill the syrup

Measure chilled carbonated water: chill 1000 ml of soda water until very cold.

Combine syrup and soda water: In a large pitcher, pour 60–100 ml of the flavored syrup into the bottom (use 60 ml for a lighter, more soda-like sweetness similar to Jarritos; use up to 100 ml for a sweeter, fruitier bottle). Slowly add 1000 ml chilled carbonated water while gently stirring once or twice to combine. Do not vigorously stir — you want to keep as much carbonation as possible.

Taste and adjust: Taste the finished soda. If it’s too weak, add up to another 15–30 ml syrup. If too sweet, dilute with more soda water. If lacking acidity, add a small splash (5–10 ml) of fresh lime juice.

Serve: Pour over ice if desired (ice will dilute the soda slightly). Garnish each glass with a lime wedge or mint sprig for lime or tropical flavors.

Store leftover syrup: Keep any leftover chilled flavored syrup in a sealed container in the refrigerator for up to 2 weeks. Mix fresh with chilled carbonated water as needed.

granulated sugar

water (for simple syrup)

fresh lime juice

citric acid (optional, for brightness)

natural flavor extract or puree (see flavor options below)

mandarin orange concentrate or fresh mandarin juice

grape juice (purple concord style) or grape concentrate

pineapple juice (fresh or canned)

tamarind puree

fruit punch blend (papaya/guava/hibiscus) puree or concentrate

lime juice (for Jarritos Lime)

chilled carbonated water (soda water / club soda)

ice (optional, for serving)

lime wedge or citrus slice

fresh mint sprig

Run a lime wedge around the rim of a chilled coupe or rocks glass. Spread the coarse sea salt on a small plate and press the wet rim into the salt to coat. Set the glass aside.

Prepare the glass

In a cocktail shaker, add 1.5 oz silver tequila, 0.75 oz orange liqueur, 0.75 oz fresh lime juice, 2 tbs dry sherry, and 0.5 tsp agave syrup. The sherry provides the wine element and adds nuttiness and depth.

Combine ingredients

Fill the shaker with ice (about 1 cup) and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the mixture is well-chilled and slightly diluted.

Shake

Double-strain (optional) into the prepared glass over fresh ice if serving on the rocks, or strain neat into the chilled glass if serving straight up. Garnish with a lime wheel or wedge on the rim.

Strain and serve

Taste and adjust sweetness or acidity: add 1/4 tsp agave if too tart, or 1/4 oz extra sherry if you want a stronger wine character. Stir gently if adjusted.

Tasting notes & adjust

Chill a coupe or rocks glass. No salted rim is required for this variation, but you may salt half the rim if desired.

Chill and prepare

In a shaker, combine 1 oz amontillado sherry, 1 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz orange curaçao, and 0.25 tsp maple syrup.

Build the cocktail

Add about 1 cup of ice to the shaker and shake for 10–15 seconds until well-chilled and diluted.

Shake with ice

Fine-strain into the chilled glass over a large ice cube (for rocks) or neat for coupe service. Express a lime twist over the top and drop as garnish.

Strain and garnish

Serve immediately. The sherry provides a savory, nutty backbone that complements the tequila and citrus; adjust sweetness with a small additional dash of maple or agave if needed.

dry sherry (or fino sherry)

silver (blanco) tequila

orange liqueur (Cointreau or triple sec)

agave syrup (simple syrup as substitute)

coarse sea salt (for rim)

lime wheel or wedge (garnish)

ice (for shaking and serving)

amontillado sherry (or oloroso for richer flavor)

reposado tequila

orange curaçao

maple syrup (or agave)

lime twist (garnish)

ice (for shaking)

If beers are not already cold, place cans or bottles in a refrigerator for at least 2–3 hours. For faster chilling, submerge them in an ice bath (ice + cold water) in the cooler or bucket for 20–30 minutes. Use the tongs or scoop to handle ice.

Arrange the clean glasses or plastic cups on a flat surface. If you prefer to serve directly from the can or bottle, set them upright and grouped for easy access. Place the ice bucket/cooler nearby with beers chilled and ready.

Prepare serving station

For bottles: use the bottle opener to remove caps one at a time. Hold the bottle at a slight angle (about 45°) when pouring into a glass to minimize foam. For cans: peel back the tab and gently pour into glass at an angle to reduce head. If serving directly from container, simply hand out the chilled can or bottle.

Open bottles or cans

Tilt the glass to about 45° and pour beer slowly down the side until it is about three-quarters full, then straighten the glass and finish pouring to achieve a 1/2–1 inch (1–2 cm) head. This preserves carbonation and aroma. For highly carbonated beers, pour more gently and allow foam to settle between pours.

Pouring into glasses (optional)

If using lemon or lime wedges, run a wedge around the rim of the glass or drop a wedge into the beer (common with certain styles). Offer extra ice on the side if guests prefer their cans chilled in an ice-filled cup, but avoid putting ice directly into premium ales as it will dilute flavor.

Garnish and extras (optional)

Place opened beers and remaining sealed cans/bottles back into the ice bucket or cooler to keep cold during service. Replace melted ice as needed (add more ice and a splash of cold water to maintain contact). Use tongs to grab bottles/cans from ice so hands stay dry and cold.

Serve and maintain temperature

Collect empty cans and bottles in a designated receptacle for recycling. Wipe up spills promptly. If serving to guests, check IDs and serve responsibly.

Safety and cleanup

canned or bottled beer

cold water

lemon or lime wedges (optional)

clean glasses or plastic cups

bottle opener (if bottles)

ice bucket, cooler or large container

tongs or scoop

Chill the carbonated water thoroughly. In a measuring pitcher, pour 60 ml of Mexican-style cola syrup or concentrated cola extract. Add 360 ml of chilled carbonated water. Stir gently once or twice with a long spoon to combine — avoid vigorous stirring to preserve carbonation.

Measure cola syrup and water

Taste the mixture. If the cola syrup is less sweet than you prefer, add up to 15 ml cane sugar simple syrup and stir gently again. If you prefer a slightly sharper, more authentic Mexican-Coke profile, skip additional syrup and use the syrup as-is.

Adjust sweetness

Fill a tall glass with 1 cup crushed ice or large ice cubes. If using crushed ice, pack lightly to leave space for fizz.

Prepare glass and ice

Pour the prepared cola mixture over the ice slowly to retain carbonation. If using, squeeze the juice of half a fresh lime over the top, then drop the squeezed half into the glass for aroma. Add a tiny pinch (about 1/4 tsp) of sea salt if you want to accentuate flavor — stir once gently to mix.

Combine and serve

Garnish with an optional sprig of fresh mint and serve immediately with a straw or short stirring spoon.

Garnish

Mexican-style cola syrup or concentrated cola extract

Cold carbonated water (chilled), preferably naturally carbonated or club soda

Cane sugar simple syrup (if syrup is not fully sweetened)

Fresh lime

Crushed ice or large ice cubes

Optional: pinch of plain sea salt

Optional: sprig of fresh mint

In a small saucepan combine 2 cups granulated sugar and 1 cup water. Stir briefly to moisten the sugar.

Combine sugar and water

Place the saucepan over medium heat and warm, stirring constantly, until the sugar fully dissolves and the liquid is clear (do not boil vigorously). This will take about 3–5 minutes.

Heat to dissolve

Stir in 1 tablespoon light corn syrup (helps prevent crystallization) and 2 tablespoons fresh lime juice. If using, stir in 1 teaspoon citric acid for a brighter tartness. Remove from heat.

Add corn syrup and acid

Allow the simple syrup to cool to room temperature. Transfer to a clean bottle or jar, seal, and refrigerate. This concentrate will keep 2–3 weeks refrigerated.

Cool and store

If using fresh fruit, puree about 1½–2 cups of chopped fruit (or softened tamarind) in a blender, then strain if a smoother liquid is desired to yield about 1 cup. If using store-bought fruit concentrate, measure 1 cup.

Prepare fruit concentrate or puree

In a bowl or mixing cup combine 1 cup fruit concentrate/puree with 1 cup of the cooled syrup base. If the flavor benefits from zest/peel (orange, grapefruit, tamarind), add 1 tablespoon peel and gently warm the mixture for 1–2 minutes to help extract oils, then cool and strain out peels.

Infuse or combine with syrup

If desired, add up to 1 teaspoon natural food coloring to obtain the vivid color typical of Jarritos. Taste the flavored syrup and adjust sweetness or acidity: add small amounts of syrup base to sweeten or 1–2 teaspoons lime juice or citric acid to brighten.

Adjust color and taste

Strain the flavored syrup through a fine mesh sieve into a clean bottle or jar. Seal and refrigerate. The flavored syrup concentrate will keep 1–2 weeks refrigerated.

Fruit Punch

Beer

Soft Drinks

Common Cocktails

Cans/bottles Beer

Mexican Coca-cola