CAPPELLETTI AMARO PASUBIO

FERNET FRANCISCO

FERNET BRANCA

MONTENEGRO

CYNAR

AMAVIDA ESPRESSO, PLANTERAY OFTD, COCONUT AMARO

OVERPROOF SHAKERATO

CARPANO ANTICA, FRANCISCO FERNET, HERBSAINT, PECAN BISCOTTI

CLUB CAR DELIGHT

GELATO SERVICE

CARA CARA & BLOOD ORANGE SORBET

MADEIRA RARE WINE CO. "CHARLESTON"

PECAN GÉNOISE, TOASTED COCONUT & VANILLA ANGLAISE

COCONUT-PECAN CAKE

CARCAVELOS VILLA OEIRAS "15"

VANILLA BEAN PANNA COTTA

SHERRY DON PX TORO ALBALÁ 1999

SWEET & SALTY CAKE

VOUVRAY MOELLEUX DOMAINE PICHOT 1995

STRAWBERRY COBBLER

BANANAS, DULCE DE LECHE, DARK CHOCOLATE, MERINGUE

BANOFFEE TART

Baladin Cedrata soda

Flightless Bird

Blood Orange Hiball

Gobe's Replenisher

Bell's Brewery "Two Hearted" IPA

Einbecker Pilsner

Mound the 00 flour and semolina on a clean work surface. Make a deep well in the center and crack the eggs into it. Add the olive oil and salt.

Using a fork, gently whisk the eggs and gradually incorporate flour from the inner walls of the well until a shaggy dough forms. When it becomes too thick to mix with the fork, use your hands to bring the dough together.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, wet hands and continue; if too sticky, dust lightly with flour. Form into a ball.

Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten (this makes rolling easier).

Heat 1 tbs olive oil in a skillet over medium heat. Add the minced shallot and cook until translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Sauté base

Add the ground pork and beef to the skillet. Break the meat up and cook until just browned — about 5–7 minutes. Drain any excess fat if necessary.

Pour 2 tbs Amaro Pasubio into the pan, stir and let it reduce for 1–2 minutes to concentrate flavors and cook off most alcohol. Remove from heat and let cool slightly.

Transfer the cooled meat to a bowl. Stir in ricotta, grated Parmigiano, chopped parsley, thyme, nutmeg, salt and pepper. Mix thoroughly until a cohesive, slightly soft filling forms. Taste and adjust salt/pepper. Chill in refrigerator for at least 20 minutes to firm the filling (this makes forming caps easier).

Divide rested pasta dough into 4 pieces. Keep unused pieces covered. Working with one piece at a time, flatten and feed through a pasta machine on the widest setting, fold and pass twice more to further develop gluten (dust with flour as needed).

Thin the dough by progressively reducing settings until you reach a thin sheet that is almost translucent (for cappelletti aim for setting 6–7 on most machines, or 1–2 mm thickness). Cut the sheet into squares roughly 5 x 5 cm (2 x 2 in).

Place about 1 teaspoon of chilled filling in the center of each square. Lightly brush the edges of the square with water. Fold the square into a triangle, pressing edges to seal and remove air. Then take the two lower corners of the triangle, bring them together and overlap, pressing to seal to form the classic cappelletti hat shape.

Place formed cappelletti on a lightly floured tray, cover with a clean kitchen towel to prevent drying. Repeat until all filling and dough are used. Yield: about 40–50 cappelletti depending on size.

Bring a large pot of salted water to a gentle rolling boil. Meanwhile, heat a wide sauté pan over medium heat and melt 4 tbsp unsalted butter until it begins to foam and just takes on a light nutty color.

Add the sage leaves to the butter and fry until crisp and fragrant, 1–1.5 minutes. If using, add 1 tbs Amaro Pasubio to the butter and let it sizzle and reduce for 30–45 seconds (this intensifies the amaro notes). Remove from heat and keep warm.

Cook the cappelletti in the boiling salted water in batches so they have space, about 3–4 minutes for fresh filled pasta — they will float when done and the pasta should be tender but still hold shape. Use a slotted spoon to transfer them directly into the warm sage butter.

Toss gently in the butter to coat, adding a splash (about 2–3 tbs) of reserved pasta cooking water to loosen the sauce and help it cling to the pasta. Taste and add a pinch of salt or pepper if needed.

Serve the cappelletti immediately, sprinkling each portion with grated Parmigiano-Reggiano and a grind of black pepper. Garnish with a fried sage leaf or two if desired.

00 flour (or all-purpose flour)

semolina flour

large eggs

olive oil

fine salt

ground pork (or mix pork + veal)

ground beef

fresh ricotta

Parmigiano-Reggiano, finely grated

shallot, finely minced

garlic clove, minced

Amaro Pasubio (or substitute amaro)

fresh parsley, finely chopped

fresh thyme leaves, chopped

nutmeg, freshly grated

black pepper, freshly ground

olive oil (for sautéing)

unsalted butter

extra Amaro Pasubio (optional)

fresh sage leaves, whole

Parmigiano-Reggiano, grated for finishing

freshly ground black pepper

fine salt (to taste)

Place a coupe or Nick & Nora glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to chill it.

Chill glass

Into a mixing glass or cocktail shaker filled about two-thirds with ice, add 1.5 oz Fernet-Branca, 1 oz blanco tequila, 0.75 oz dry vermouth, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and 2 dashes orange bitters.

Measure and combine

Stir the mixture briskly with a bar spoon for about 20–30 seconds (about 20–30 full revolutions) until the outside of the mixing glass feels very cold and the drink is properly diluted and slightly viscous. If using a shaker, shake for 10 seconds and then pour into a mixing glass with fresh ice and stir for 10–15 seconds to chill and slightly dilute.

Stir and dilute

Discard the ice or water from the chilled serving glass. Double-strain the cocktail through a Hawthorne or fine strainer into the chilled coupe/Nick & Nora to keep it clear and free of small ice shards or pulp.

Strain

Express an orange peel over the surface of the cocktail (optional) to release oils, then rub the peel around the rim and drop it in or discard. Alternatively, float a lime wheel on the surface or set a lime twist on the rim as garnish.

Serve immediately. Tasting notes: the drink will be herbaceous and bitter from the Fernet, brightened by lime and orange bitters, rounded by tequila and a touch of sweetness.

Fernet-Branca

Blanco (silver) tequila

Dolin dry vermouth (or other dry vermouth)

Fresh lime juice

Simple syrup (1:1)

Orange bitters

Lime wheel or twist

Optional: expressed orange peel

Place 3 large ice cubes into an old-fashioned (rocks) glass and set aside to chill while you mix the cocktail.

Prepare glass

In a cocktail shaker add 1 cup of ice, 2 oz Fernet-Branca, 0.5 oz fresh lemon juice, 0.5 oz simple syrup, and 2 dashes of Angostura bitters. Secure the lid and shake vigorously for 12–15 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Build and shake

Discard any meltwater from the chilled serving glass if necessary. Double-strain the shaken cocktail into the prepared old-fashioned glass over the 3 fresh ice cubes using a Hawthorne strainer and a fine mesh strainer (or just the Hawthorne if you don't have a fine strainer).

If you prefer a longer, more refreshing version, top the cocktail with 1 oz chilled club soda and gently stir once to integrate. Skipping the soda yields a stronger, more spirit-forward drink.

Optional lengthen

Express a lemon twist over the drink by holding the twist skin-side down over the glass and giving it a quick squeeze to spray oils onto the surface. Rub the twist around the rim if desired, then drop it into the glass. Serve immediately.

Garnish and serve

Simple syrup (1:1 sugar to water)

Fresh lemon juice

Angostura bitters

Ice (for shaking)

Ice (for serving)

Club soda (optional, for a longer drink)

Lemon twist (garnish)

Add Amaro Montenegro, rye whiskey, sweet vermouth, orange curaçao, and Angostura bitters into a mixing glass or shaker.

Mixing

Fill the mixing glass with ice (about 1 cup) so the liquid is well chilled while stirring.

Add ice

Stir the mixture for 20–30 seconds (about 20–30 revolutions) until well chilled and slightly diluted. Aim for the glass to feel very cold and for the dilution to be about 15–25% of the original volume.

Stir

Place a large ice cube in a chilled old fashioned glass.

Double-strain (or fine-strain if desired) the stirred cocktail into the glass over the large ice cube.

Take the orange peel, hold it over the cocktail and give it a firm twist to express oils onto the surface, then rub the rim with the peel and drop it into the drink as garnish.

Express and garnish

Serve immediately. Sip slowly to appreciate the interplay of the herbaceous Amaro Montenegro with the whiskey and vermouth.

Serve

Amaro Montenegro

Rye whiskey

Sweet vermouth

Orange curaçao (or triple sec)

Large ice cube (for serving)

Orange peel (for garnish)

Place a rocks 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 shaker filled halfway with ice (about 1 cup), pour 1.5 oz Cynar, 0.75 oz sweet vermouth, 0.25 oz additional amaro or Cynar if using, 2 dashes orange bitters, and 0.25 oz simple syrup if you prefer a slightly sweeter drink.

Combine ingredients

Stir the mixture gently with a bar spoon for about 20–30 seconds (about 20–30 full rotations) until well chilled and properly diluted. Aim for the mixing glass to frost slightly and for the liquid to reach roughly 10–12°C (50–54°F).

Discard the ice water from the chilled rocks glass (if used) and add one large ice cube or an ice sphere.

Prepare serving glass

Using a julep or Hawthorne strainer, strain the chilled cocktail from the mixing glass into the prepared rocks glass over the large ice cube.

Take an orange peel and hold it over the cocktail. Give it a firm twist to express the oils over the surface, then run the peel's exterior rim around the glass edge and drop the twist into the drink as garnish.

Express orange oil & garnish

Serve immediately. Sip slowly to appreciate Cynar's vegetal, herbal bitterness balanced by the sweetness of vermouth and the citrus aromatics.

Cynar (artichoke bitter liqueur)

Amaro or more Cynar (optional for extra bitterness)

Simple syrup (optional, for slight sweetness)

Ice (for mixing)

Large ice cube or ice sphere (for serving)

Orange peel (garnish)

Pull a double shot (about 2 oz) of Amavida espresso immediately before making the cocktail so it is hot and aromatic. Set aside.

Pull espresso

Allow the espresso to rest 20–30 seconds so it is very hot but not scalding; pour into a small metal cup or chilled measuring cup. Add the 0.25 oz cold water to slightly cool and help bloom the crema.

Cool the espresso

In a cocktail shaker, add the hot espresso, Plantation OFTD (0.75 oz), coconut amaro (0.75 oz), and simple syrup (0.25 oz). The small amount of water and syrup help balance temperature and texture when shaking with ice.

Combine in a shaker

Dry-shake is not required. Seal the shaker and shake vigorously for 10–12 seconds without ice (this initial hot shake helps emulsify the oils in the espresso and integrate with the amaro and rum).

First (hot) shake — emulsify

Add a generous handful of ice to the shaker. Shake very hard for 12–18 seconds until the exterior of the shaker frosts and the liquid is well chilled and slightly diluted.

Second (cold) shake — chill and dilute

Double-strain the cocktail into a chilled coupe or Nick & Nora glass over one large clear ice cube in a rocks glass, depending on service style. For a classic shakerato style, serve straight up in a chilled coupe.

Float or place three coffee beans on the crema. If using, express a lime peel over the top to add brightness and discard or place as a garnish.

Garnish

If you prefer the coffee more pronounced, reduce the rum by 0.25 oz and increase espresso to 2.25 oz. For a sweeter version, increase simple syrup to 0.5 oz. For a drier, stronger overproof character, omit the syrup entirely.

Amavida espresso (freshly pulled espresso)

Plantation OFTD (overproof rum)

Coconut amaro (or coconut-forward amaro liqueur)

Cold water or chilled filtered water

Ice (large cubes for serving)

Coffee beans (for garnish)

Lime peel (expressed)

Place a rocks glass or coupe in the freezer or fill with ice water to chill while you prepare the drink.

In a mixing glass add 1.5 oz Carpano Antica, 0.5 oz aged bourbon or rye (optional; provides backbone), 0.25 oz Francisco Fernet, 0.25 oz Herbsaint, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Fill the mixing glass with large ice cubes and stir gently but thoroughly for 25–30 seconds until well chilled and slightly diluted (the mixture should be cold to the touch and slightly viscous).

Stir with ice

Remove the chilled glass from the freezer or discard ice water and add one large ice cube (or fresh ice). If you prefer the drink served straight up, skip the serving ice and use a chilled coupe.

Strain the stirred cocktail into the prepared glass over the large ice cube (or into the chilled coupe). Express an orange twist over the surface by holding the twist skin-side down and giving it a light squeeze to release oils, then rub the twist on the glass rim and drop it into the drink.

Strain and finish

Serve immediately with a piece of pecan biscotti on the side for nibbling.

Preheat the oven to 350°F (175°C). Spread 0.75 cup pecan halves on a small baking sheet and toast for 6–8 minutes until fragrant. Roughly chop when cool and set aside.

Preheat oven and toast pecans

Whisk together 1.5 cups all-purpose flour, 0.5 cup granulated sugar, 0.5 tsp baking powder and 0.25 tsp salt in a medium bowl until evenly combined.

Mix dry ingredients

In a separate bowl, beat 2 large eggs with 1 tsp vanilla extract until blended. Stir the egg mixture into the dry ingredients until a shaggy dough forms.

Combine wet ingredients

Fold the chopped toasted pecans into the dough until distributed. The dough will be slightly sticky; if too loose, add up to 1 tablespoon flour.

Fold in pecans

On a lightly floured surface or parchment, shape the dough into a log about 10 inches long and 2–3 inches wide. Transfer the log to a parchment-lined baking sheet. Lightly brush the top with 1 tablespoon melted butter if desired for a richer color.

Shape the logs

Bake in the preheated oven for 20–25 minutes until lightly golden and firm to the touch. Remove from oven and let cool on the sheet for 10 minutes (it should still be warm but set).

First bake

Reduce oven temperature to 325°F (160°C). Using a serrated knife, slice the log on the diagonal into 1/2-inch to 3/4-inch thick slices. Place slices cut-side down on the baking sheet and bake for an additional 10–12 minutes, then flip and bake 6–8 more minutes until crisp and dry but not burnt. Total second-bake time may vary with thickness.

Slice and second bake

Transfer biscotti to a wire rack and cool completely. Store in an airtight container for up to 1 week.

Cool and store

Carpano Antica Formula (sweet vermouth)

Francisco Fernet (or Fernet-Branca substitute)

Herbsaint (anise-forward spirit) or pastis substitute

Premium aged bourbon or rye (optional base spirit)

Orange twist (for garnish)

Large ice cube(s)

All-purpose flour

Granulated sugar

Baking powder

Salt

Large eggs

Vanilla extract

Pecan halves (toasted and roughly chopped)

Unsalted butter, melted (optional brush)

In a medium saucepan combine 2.5 cups whole milk, 1.5 cups heavy cream, 0.75 cups granulated sugar, 2 tbsp glucose syrup and the split vanilla bean (or 1 tsp vanilla). Warm over medium heat, stirring occasionally, until sugar is dissolved and mixture is steaming but not boiling (about 170°F / 77°C).

Warm dairy

Whisk 5 egg yolks in a bowl. Slowly pour about 1/3 of the hot dairy into the yolks in a thin stream while whisking constantly to temper. Then return the yolk mixture into the saucepan with the remaining dairy, stirring to combine.

Temper yolks

Cook the mixture over medium-low heat, stirring constantly with a heatproof spatula, scraping the bottom, until it thickens and coats the back of the spatula (target 175–180°F / 80–82°C). Do not boil.

Cappelletti Amaro Pasubio

Fernet Francisco

Fernet Branca

Montenegro

Cynar

Overproof Shakerato

Club Car Delight

Gelato Service

Cara Cara & Blood Orange Sorbet

Madeira Rare Wine Co. "charleston"

Coconut-pecan Cake

Carcavelos Villa Oeiras "15"

Vanilla Bean Panna Cotta

Sherry Don Px Toro Albalá 1999

Sweet & Salty Cake

Vouvray Moelleux Domaine Pichot 1995

Strawberry Cobbler

Banoffee Tart

Baladin Cedrata Soda

Flightless Bird

Blood Orange Hiball

Gobe's Replenisher

Bell's Brewery "two Hearted" Ipa

Einbecker Pilsner