Bivio Prosecco

Salmon Creek Brut

Crane Lake Pinot Grigio

Salmon Creek White

Salmon Creek Chardonnay

White Wine

Lemon – Lime

Cream Soda

Cider (Jamaica / Mighty Dry)

Beer (Tap)

Water / Coffee / OJ

Fruit Punch

Coffee

Water

Orange Soda

Diet Cola

Root Beer

Fountain Sodas

Garlic Cheese Bread

Cheese Bread

French Fries or Curly Fries

Frontier

Bronco Bacon

Bronco Cheese

Choose a large wine glass or a tumbler. Fill the glass halfway with ice cubes to chill the glass and keep the drink cold.

Prepare glass

Pour 1.5 oz Aperol into the glass over the ice. Add 0.25 oz fresh lemon juice and 0.25 oz simple syrup if you prefer a slightly sweeter balance. Stir gently once to combine the ingredients with the ice.

Build base

Slowly pour 5 oz chilled Prosecco into the glass at an angle to preserve carbonation. Add 0.5 oz chilled soda water on top to lengthen the drink and add a touch of effervescence. Stir once gently from the bottom to incorporate without flattening the bubbles.

Top with bubbles

Express the oils of a lemon twist over the drink and drop it in, or garnish with an orange slice on the rim. Serve immediately while the Prosecco is still lively.

Garnish and serve

Prosecco (dry, chilled)

Aperol

Soda water (club soda), chilled

Fresh lemon juice

Simple syrup (optional, 1:1 sugar to water)

Ice cubes

Lemon twist or orange slice (garnish)

Place a champagne flute or coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure it’s well chilled.

Chill glass

In a cocktail shaker, add the gin, fresh lemon juice, elderflower liqueur, simple syrup, bitters, and ice. Secure the lid and shake vigorously for about 10–12 seconds until well chilled and slightly diluted.

Build and shake

If you used ice water to chill the glass, discard the ice. Strain the shaken mixture into the chilled flute or coupe, leaving room at the top for sparkling wine.

Slowly pour the Brut (sparkling wine) down the side of the glass to preserve bubbles, filling to about 5 oz total cocktail volume. Pour gently to avoid excessive foam.

Top with sparkling wine

Twist a lemon peel over the glass to release the oils, run it around the rim if desired, and drop it in as a garnish. Optionally add an edible flower or a thin lemon wheel on the rim. Serve immediately while bubbly.

Garnish and finish

Adjust sweetness by increasing or decreasing simple syrup by 0.25 oz. Use a quality Brut for best results. If you prefer a lighter botanical profile, reduce gin to 0.75 oz and increase elderflower to 0.75 oz.

Notes

dry sparkling wine (Brut)

fresh lemon juice

elderflower liqueur (St-Germain or similar)

simple syrup (1:1)

Angostura bitters

lemon twist (garnish)

edible flower or lemon wheel (optional garnish)

If desired, place four white wine glasses in the freezer for 10–15 minutes to chill before serving.

Chill glasses

Thinly slice lemons and limes into wheels. Rinse mint sprigs and gently clap between palms to release aroma. Prepare ice.

Pour the entire chilled bottle of Crane Lake Pinot Grigio into a large pitcher (1.5–2 quart). Add the fresh lemon juice (1 tbsp) and fresh lime juice (1 tbsp). Stir gently to combine.

Combine wine and citrus

Add 1 cup of club soda to the pitcher for a light sparkle. Taste and, if you prefer a slightly sweeter drink, stir in up to 2 teaspoons of simple syrup or agave until dissolved and evenly distributed.

Add mixer and sweeten

Add 6 ice cubes to the pitcher or add ice directly to each glass when ready to serve to keep the wine from diluting too quickly.

Place one lemon wheel and one lime wheel into each chilled wine glass. Add one mint sprig per glass, optionally bruising the stem gently against the rim to release aroma.

Fill each glass with the Pinot Grigio mixture, straining if you prefer not to include any loose mint or seeds. Pour gently to preserve the carbonation from the club soda.

Garnish each glass with an additional lemon or lime wheel on the rim if desired. Serve immediately.

Crane Lake Pinot Grigio (chilled)

Club soda

Fresh lime juice

Simple syrup (1:1 sugar to water) or agave syrup

Thin lemon wheel

Thin lime wheel

Fresh mint sprigs

Chill a coupe or Nick & Nora glass in the freezer or fill it with ice water while you build the cocktail.

If using the egg white for texture, combine gin, dry vermouth, elderflower liqueur, lemon juice, simple syrup and egg white in a cocktail shaker. Close and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Dry shake (if using egg white)

Open the shaker, add the ice cubes, then shake again hard for 12–15 seconds until the outside of the shaker is frosty and well-chilled.

Wet shake

Discard ice or remove the chilling water from the prepared glass. Double-strain the shaken mixture through a fine mesh strainer into the chilled coupe (this removes small ice shards and gives a silky texture).

Double-strain into glass

Gently pour the chilled dry white wine over the back of a bar spoon onto the surface of the cocktail so it lightly floats as a thin layer on top. This adds aromatic complexity and the 'white' element of the Salmon Creek White.

Float wine

Express a lemon twist over the cocktail (squeeze peel to release oils) and rub it around the glass rim, then drop it onto the surface.

Optionally, place an edible flower petal or a small sprig of thyme on the foam or wine float for visual appeal and a subtle herbal aroma.

Serve immediately while the foam and wine float are distinct. Advise guests to sip through the float to experience layers of flavor.

gin (London dry)

dry vermouth

elderflower liqueur (e.g., St-Germain)

egg white (optional — for silky texture)

dry white wine (crisp, chilled)

ice (for shaking)

lemon twist

edible flower or small sprig of thyme (optional)

If not already chilled, place the wine glass in the freezer for 5–10 minutes or fill it with ice water while you prepare other elements to ensure the cocktail stays cool.

In the chilled wine glass, add the vodka (if using), elderflower liqueur (or syrup), fresh lemon juice, and simple syrup. Stir gently with a bar spoon to combine and dissolve the syrup completely.

Combine base ingredients

Pour 1.5 cups (approximately one standard 750 ml bottle yields about 3.2 cups; this recipe makes roughly two servings) of chilled Salmon Creek Chardonnay into the glass mixture. Stir once gently to marry flavors — avoid vigorous stirring to preserve the wine’s aromatics.

Add wine

Top the glass with 2 oz of chilled sparkling water or club soda to add effervescence. Stir very gently once to incorporate.

Finish with bubbles

If you prefer your wine cocktail colder and slightly diluted, add 1 cup of fresh ice cubes to the glass now. Otherwise serve without ice to maintain full flavor concentration.

Add ice

Garnish the cocktail with a thin lemon wheel or a lemon twist on the rim and a sprig of fresh mint if desired. Give the mint a light clap between your palms before adding to release aromatics. Serve immediately.

Taste and adjust: If the cocktail is too tart, add an additional 1/2 tsp simple syrup and stir gently. If it needs brighter acidity, add a few drops more lemon juice.

Rinse or wash the measuring spoons and bar spoon. Return the bottle of wine to refrigeration if not finished.

Salmon Creek Chardonnay (or other unoaked/ lightly oaked chilled Chardonnay)

Vodka (optional for a stronger cocktail)

Elderflower liqueur (St-Germain) or elderflower syrup

Simple syrup (1:1 sugar to water) or honey syrup

Sparkling water or club soda (chilled)

Thin lemon wheel or twist

Fresh mint sprig (optional)

Wine glass or large stemmed glass

Measuring spoons

Bar spoon

Place the bottle of white wine in the refrigerator for at least 2 hours before serving. If short on time, submerge the bottle in an ice bucket with equal parts ice and water for 20–30 minutes to rapidly chill.

Chill the bottle

When chilled, remove the bottle from the fridge or ice bucket. Wipe away any condensation. If the bottle has a foil capsule, cut and remove it. Use a waiter’s corkscrew or wine key to remove the cork smoothly: insert the screw in the cork center, twist until only one spiral is visible, then lever the cork out steadily to avoid breakage.

Inspect and open

If you prefer extra-cold wine, place the white wine glasses in the freezer for 10–15 minutes or fill them briefly with ice water while you open the bottle, then dump the ice water before pouring.

Chill glasses (optional)

If using lemon wedges, cut a lemon into wedges. Thinly slice cucumber and rinse mint leaves. Keep garnishes chilled in the fridge until ready to serve.

Prepare garnishes (optional)

For a slightly colder or lightly diluted pour, add a few ice cubes (about 1–2 small cubes) to each glass. Alternatively, add a lemon wedge on the rim or a slice of cucumber and a mint leaf in the glass for a fresh note.

Ice & serving style (optional)

Hold the bottle at the base or by the lower third and pour slowly into each chilled glass. Fill glasses to about one-third full (approximately 4–5 ounces / 120–150 ml) to allow the wine to breathe and for aromas to concentrate.

After pouring, wipe the bottle lip with a clean napkin to prevent drips. Place any unused opened wine back in the refrigerator and reseal with the original cork, a reusable stopper, or a wine preserver. Consume within 3–5 days for best flavor, depending on the varietal and preservation method.

Dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, Chardonnay)

Lemon wedges

Sliced cucumbers

Fresh mint leaves

White wine glasses (chilled if possible)

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill the glass.

If you want a sugared or salted rim, rub the glass rim with the lime wedge and dip the rim into coarse sugar or fine salt placed on a small plate. Tap off excess.

Prepare rim (optional)

In a cocktail shaker, pour 2 oz vodka, 1 oz fresh lemon juice, 0.5 oz fresh lime juice, 0.75 oz simple syrup, and 0.25 oz orange liqueur (if using). If using egg white for a silky texture, add 0.5 egg white now.

Combine ingredients

If you added egg white, shake the contents vigorously without ice for 10–15 seconds to emulsify and build froth.

Add 6 ice cubes to the shaker. Shake vigorously for 10–15 seconds until the shaker feels cold and the exterior frosts.

Remove the chilled glass from the freezer or discard the ice water. Double-strain the cocktail through a Hawthorne strainer and fine mesh strainer (or a single fine strainer) into the chilled glass to remove ice shards and any egg white bits.

Double strain and serve

Express the lemon twist over the surface of the cocktail by holding it with the peel side down and giving it a firm pinch to release oils, then rub the rim with the twist and drop it into the glass alongside a lime wheel or wedge perched on the rim.

vodka

fresh lime juice

simple syrup (1:1 sugar to water)

orange liqueur (optional, e.g., Cointreau)

egg white (optional for texture)

lime wheel or wedge

coarse sugar or fine salt (optional for glass rim)

Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds. Reserve both seeds and pod.

Prepare vanilla bean

In a small saucepan combine 1 cup granulated sugar and 1 cup water. Add the scraped vanilla seeds, the empty vanilla pod, and a pinch of salt. If using, add 1 tablespoon light corn syrup to help prevent crystallization. Stir to combine.

Make simple vanilla syrup

Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally until the sugar is fully dissolved (about 4–6 minutes). Do not boil vigorously — you only need a simmer to dissolve the sugar and infuse vanilla.

Heat and dissolve

Lower the heat and let the syrup simmer gently for 4–6 minutes to deepen the vanilla flavor. Then remove from heat and let the vanilla pod remain in the syrup as it cools for at least 20–30 minutes for stronger infusion (longer if you have time).

Infuse

After cooling to near room temperature, remove and discard the vanilla pod and strain the syrup through a fine mesh strainer to remove any debris. Stir in 1 teaspoon pure vanilla extract to brighten the flavor. Transfer the syrup to a clean jar. The syrup will keep refrigerated for up to 2 weeks.

Strain and finish

Chill serving glasses in the refrigerator or freezer for 10–15 minutes if you prefer a colder drink.

Chill glassware

Fill a tall glass about halfway with ice (roughly 1 cup). Measure 2 tablespoons (approximately 30 ml) of the prepared vanilla syrup into the glass. Pour 3/4 to 1 cup (180–240 ml) chilled carbonated water over the syrup and ice, depending on how sweet and strong you like it. Stir gently to combine. Taste and add more syrup if you prefer a sweeter drink.

Assemble cream soda (single serving)

For a classic cream soda float: prepare the drink with 3/4 cup carbonated water and 1–2 tablespoons syrup, then top with 1–2 scoops of vanilla ice cream. Serve immediately with a long spoon and straw.

Make a float (optional)

Garnish with a sprig of fresh mint or a thin lemon slice if desired. Serve cold. Leftover syrup can be refrigerated and used to make more cream sodas over the next 1–2 weeks.

granulated sugar

water

vanilla bean

pure vanilla extract

optional: light corn syrup

pinch of salt

carbonated water (chilled)

vanilla ice cream (optional, for float)

fresh mint or lemon slice (optional garnish)

Sanitize all equipment (fermentation vessel, airlock, spoon, funnel, hydrometer if using) with a no-rinse sanitizer. Cleanliness prevents off-flavors.

Sanitize

Combine 6 cups fresh apple juice and 2 cups filtered water in a sanitized 2–3 L fermentation vessel (or a 1-gallon carboy). Stir gently to mix.

Prepare juice

Dissolve 0.5 cup granulated sugar into the juice mixture. Add 1 tbsp acid blend or lemon juice to reach a balanced tartness. If you want a very dry finished cider, adding the sugar raises starting gravity so yeast will ferment more completely to a dry finish.

Adjust gravity and acidity

If you prefer to kill wild yeast and bacteria before pitching your chosen yeast, dissolve 1/2 tsp (or one crushed Campden tablet equivalent) in a small amount of water and stir into the must. Wait 24 hours before adding yeast to allow sulfite levels to drop.

Stabilize/condition (optional)

If using, add 1/4 tsp pectic enzyme to help break down pectin (improves clarity). Add 1/4 tsp yeast nutrient to support a healthy fermentation. Stir gently to incorporate.

Add enzyme and nutrient

Rehydrate 1 tsp champagne or cider yeast per package directions (or sprinkle directly) and pitch into the must. Fit an airlock and place vessel in a cool dark spot at 60–68°F (15–20°C). Active fermentation should begin within 24–72 hours.

Pitch yeast

Bruise or lightly crush 6 whole allspice berries and 4 whole cloves. Combine 1/4 cup dried hibiscus, crushed allspice, cloves, 2 tbsp thinly sliced fresh ginger, 1/2 tsp ground cinnamon, and 1 tbsp grated lime zest in a clean small mesh bag or a sanitized tea/forage bag. This keeps spice solids contained for easier removal.

Prepare hibiscus and spices

Two options: (A) Add the spice bag directly to the primary fermenter at the same time as pitching yeast for a short primary infusion (1–3 days) for lighter spice extraction, or (B) wait until primary fermentation slows (specific gravity drop and bubbling reduced, about 5–7 days) then transfer (rack) cider to a secondary carboy and add the spice bag for a more controlled, longer infusion (3–7 days) to develop deeper hibiscus, ginger and pimento flavors. For a 'Mighty Dry' profile choose the secondary addition to better control tannin and color extraction from hibiscus.

Add to primary or secondary

Taste the cider daily after adding the spice bag. Hibiscus imparts tart, cranberry-like flavors and deep red color; remove the bag once the desired balance of tartness, floral note, and color is reached (commonly 2–5 days in secondary). Ginger and allspice should be present but not overpowering.

Monitor extraction

Leave the cider on the yeast until fermentation has fully completed (stable specific gravity readings over 3–5 days if using a hydrometer). Target final gravity for a 'mighty dry' cider is around 0.998–1.002 (or very low residual sugar).

Allow fermentation to finish

Once fermentation is complete and the spice bag is removed, rack (siphon) the cider off the gross lees into a clean sanitized vessel for clearing. If desired, cold-condition the cider in a refrigerator or cold room at 35–45°F (2–7°C) for 3–7 days to aid clarification. You may add fining agents per their instructions if you want faster clearing.

Rack and clarify

Decide whether to bottle still or naturally carbonate. For still cider, stabilize with potassium sorbate and Campden tablet (if you previously used sulfites) then bottle and cap. For a lightly carbonated 'Jamaican' spritz, dissolve 1 tbsp priming sugar in 1/4 cup boiling water, cool, mix gently into the cider, and bottle in sanitized bottles leaving ~1 inch (2–3 cm) headspace.