(150) BASC

ORIGINAL ILKENNY

BLULA SAUCE

TED FROM MEXIC

French Vanilla, Caramel, Hazelnut, Almond, Coconut, or Sugar-Free Vanilla.

SYRUP FLAVORS ($1.00)

Segafredo Coffee

Espresso Beverages

SYRUP FLAVORS

Iced Mocha

Iced Latte

Double Espresso

Chocolate syrup, whipped topping, chocolate chip, and Kit Kat wafer.

BT Mocha

Mocha

Café Americano

Dulce De Leche Latte

Latte

Cappuccino

Espresso Beverages Segafredo Coffee

Soft Drinks

Sparkling Water

Hot Chocolate

Organic Hot Tea

Segafredo Iced Tea

Chocolate Milk

Mince the shallot and garlic finely. In a medium saucepan over medium heat, melt 4 tbs unsalted butter. Add the minced shallot and cook, stirring, until soft and translucent, about 2–3 minutes. Add the garlic and cook 30 seconds until fragrant. Sprinkle in 4 tbs all-purpose flour and whisk continuously to form a smooth roux. Cook the roux for 2–3 minutes, whisking, until it turns a pale blond color and has a slightly nutty aroma (do not let it brown).

Prepare roux

Gradually whisk in 1 cup warm chicken stock, adding in small splashes and whisking until smooth after each addition. Once incorporated, slowly whisk in 2 cups warm whole milk to avoid lumps. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently, until it thickens to a smooth, coat-the-back-of-a-spoon consistency (about 6–8 minutes).

Incorporate liquids

Reduce heat to low and whisk in 1/2 cup heavy cream, 1 tsp Dijon mustard and 1/2 tsp Worcestershire sauce. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Simmer gently for 1–2 minutes to meld flavors, stirring so the sauce does not stick.

Finish base

Taste the sauce and adjust seasoning as needed. Add 1 tsp fresh thyme leaves and 1 tsp fresh lemon juice, whisking to incorporate. Off the heat, whisk in 1 tbs cold unsalted butter in small pieces, one piece at a time, to give the sauce a glossy finish and slightly round the texture (mounting with butter). Stir in 1 tsp chopped flat-leaf parsley for color and freshness.

Strain (optional) and serve: For an extra-silky finish, pass the sauce through a fine-mesh sieve into a clean saucepan or bowl, pressing to extract the sauce. Rewarm gently if needed over very low heat before serving. Serve hot over proteins, vegetables, or starches as desired.

unsalted butter

all-purpose flour

whole milk

chicken stock (low sodium)

heavy cream

Dijon mustard

Worcestershire sauce

salt

black pepper (freshly ground)

shallot

garlic

fresh thyme leaves

fresh lemon juice

unsalted butter (cold, for finishing)

chopped flat-leaf parsley

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

Chill glass

Fill a mixing glass or shaker three-quarters full with fresh ice.

Add 2 oz Irish whiskey, 1 oz Irish cream liqueur, 0.5 oz demerara (brown) sugar syrup, and 0.5 oz fresh lemon juice into the mixing glass.

Stir briskly for 20–30 seconds if you want a silky, slightly diluted cocktail (recommended). If you prefer a colder, slightly frothier texture, shake vigorously for 8–10 seconds and then strain.

Discard the ice or water from the chilled lowball glass and place one large ice cube or sphere in the glass.

Strain the mixed cocktail over the large ice cube.

Express an orange twist over the drink by holding the twist skin-side down above the glass and giving it a quick squeeze to release oils, then rub the rim lightly with the twist and drop it into the drink as garnish.

Serve immediately. Optional: add an extra dash of bitters on top for aroma.

Irish whiskey (blended or single malt)

Irish cream liqueur (light, pourable)

Demerara or brown sugar syrup (1:1 sugar to water)

Fresh lemon juice

Angostura bitters

Orange twist (for garnish)

Ice (large cubes or spheres preferred)

Mince the garlic cloves and shallot very finely. Finely chop the capers, dill, and parsley so they distribute evenly in the sauce.

Mince and Chop

If you prefer a milder shallot/garlic presence, soak the minced shallot and garlic in the lemon juice for 5 minutes, then proceed — this will mellow their sharpness.

In a medium mixing bowl, combine the mayonnaise, Greek yogurt, and sour cream. Whisk until smooth and homogenous, scraping the sides of the bowl.

Add the Dijon mustard and honey to the base mixture and whisk to incorporate. These build a subtle tang and sweet balance.

Add the minced garlic, finely minced shallot, chopped capers, chopped dill, and chopped parsley to the base. Stir thoroughly so the herbs and aromatics are evenly distributed.

Sprinkle in the smoked paprika and add the hot sauce. Stir and taste, adjusting heat to preference by adding more hot sauce if desired.

Add the salt and freshly ground black pepper. Whisk in the extra-virgin olive oil if using; this will make the sauce silkier and slightly looser.

Taste and adjust: add up to 1 more teaspoon lemon juice for brightness, up to 1/4 teaspoon more salt, or more honey for a touch more sweetness.

Cover the sauce and refrigerate for at least 30 minutes (preferably 1–2 hours) to allow flavors to meld. The capers and herbs will infuse the base, rounding the overall flavor.

Before serving, give the sauce a final stir and taste. Adjust seasoning as needed. Keep refrigerated and use within 5–7 days.

mayonnaise

Greek yogurt (plain, full-fat or low-fat)

sour cream

honey

garlic (minced, about 2 small cloves)

capers (drained and finely chopped)

fresh dill (finely chopped)

flat-leaf parsley (finely chopped)

shallot (very finely minced)

smoked paprika

hot sauce (e.g., sriracha or your favorite)

sea salt

freshly ground black pepper

extra-virgin olive oil (optional, for silkier texture)

Heat a large skillet over medium heat and add 1 tablespoon of vegetable oil. Add the finely chopped onion and cook, stirring, until translucent, about 3–4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Cook aromatics

Increase heat to medium-high and add the ground beef to the skillet. Break it up with a spatula and cook until browned with no pink remaining, about 6–8 minutes. Drain excess fat if necessary, leaving about 1 teaspoon in the pan for flavor.

Brown the beef

Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook with the beef for 1 minute to bloom the spices. Add the tomato sauce, diced tomatoes, black beans, and corn. Reduce heat to medium-low and simmer until the mixture thickens slightly, 6–8 minutes, stirring occasionally.

Season and simmer

Remove from heat and stir in 2 tablespoons chopped cilantro and 1 tablespoon lime juice. Taste and adjust seasoning as needed. Keep warm while you prepare tortillas and assembly.

Finish filling

Heat a clean skillet or griddle over medium heat. Lightly brush each flour tortilla with a thin layer of vegetable oil on one side. Warm each tortilla oil-side down until slightly crisp and lightly browned, 30–45 seconds; flip and warm the other side briefly. Stack and keep warm under a clean towel.

Warm tortillas

Lay a warmed tortilla flat. Spoon about 1/3 cup of the beef-and-bean filling onto one half of the tortilla, leaving a 1/2-inch border. Sprinkle 1/4 cup shredded cheese over the filling. Fold the tortilla over to form a semi-circle (like a quesadilla) and press gently to seal.

Assemble Ted From Mexic

Wipe the skillet clean and return to medium heat. Add the remaining 1 tablespoon vegetable oil. Working in batches, place each folded tortilla seam-side down into the skillet. Cook 2–3 minutes per side, pressing occasionally with a spatula, until golden brown and cheese is melted. Transfer to a paper towel-lined plate and let rest 1 minute before cutting in half.

Pan-fry to finish

In a small bowl combine the diced tomato, 2 tablespoons finely diced red onion, minced jalapeño (if using), 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir and let rest 5 minutes to meld flavors.

Make quick salsa

In a separate small bowl mix sour cream (or crema) with the hot sauce or salsa verde until smooth. Adjust heat to taste.

Prepare garnish and sauce

Place 2 folded tortillas (Ted From Mexic) per plate. Spoon a generous tablespoon of quick salsa over each and drizzle with the spiced sour cream. Garnish with extra cilantro and lime wedges if desired. Serve immediately while hot.

Serve

lean ground beef

yellow onion, finely chopped

garlic cloves, minced

tomato sauce

diced tomatoes (canned, drained)

black beans, drained and rinsed

yellow corn kernels (fresh or frozen)

chili powder

ground cumin

black pepper

fresh cilantro, chopped

lime juice

flour tortillas (8-inch)

shredded cheddar or Mexican blend cheese

vegetable oil

ripe tomato, finely diced

red onion, finely diced

jalapeño, seeded and minced (optional)

sour cream or crema

hot sauce or salsa verde

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. If using corn syrup to prevent crystallization, add 1 tablespoon now. Stir gently to moisten the sugar; avoid splashing.

Make sugar syrup

Heat the mixture over medium heat, stirring occasionally until the sugar fully dissolves and the liquid is clear. Do not boil vigorously; a gentle simmer for 2–3 minutes after dissolution is sufficient.

Remove from heat. If using a split vanilla bean for French Vanilla, scrape seeds into the hot syrup and add the pod; let steep for 10–15 minutes off heat.

Let the syrup cool for 5 minutes, then stir in the chosen extract: 2 tsp French vanilla extract for French Vanilla, 2 tsp caramel extract for Caramel, 1.5 tsp hazelnut extract for Hazelnut, 0.75 tsp almond extract for Almond (use less if you prefer a subtle note), or 1.5 tsp coconut extract for Coconut. Also add 1/8 tsp salt to round flavors.

If you used a vanilla bean pod, remove and discard the pod after steeping. Transfer the syrup to a clean bottle or jar, seal, and let cool to room temperature. Refrigerate. Syrups made with sugar will keep 4–6 weeks refrigerated.

Combine 1 cup erythritol (or preferred powdered sugar substitute suitable for syrups) and 3/4 cup water in a small saucepan. Stir to combine.

Heat gently over medium-low heat, stirring until the sweetener fully dissolves and the liquid becomes clear. Avoid boiling hard; simmer 2 minutes if needed to ensure full dissolution.

Remove from heat and stir in 2 teaspoons pure vanilla extract and 1/8 teaspoon salt. Taste and adjust — add up to 1/2 teaspoon more vanilla only if desired.

Cool to room temperature, transfer to a clean bottle, and refrigerate. Sugar-free syrups generally keep 2–3 weeks refrigerated; discard if off-odors or cloudiness develops.

Label each bottle with flavor and date. Store refrigerated. Shake before use if any settling occurs.

Standard espresso beverage dosing: 1 pump ≈ 0.5 fl oz (15 ml) depending on pump. If using measured spooning, add 1–2 tablespoons (15–30 ml) syrup per 12 oz beverage; adjust to taste. For sugar-free vanilla, use slightly more if needed for perceived sweetness.

Notes on balancing flavors: Almond extract is very concentrated — start with less and add more after tasting. Coconut and hazelnut extracts may taste more authentic if allowed to meld in the syrup for 24 hours before use.

Granulated sugar (for regular syrups)

Water (for regular syrups)

Erythritol or sugar substitute (for sugar-free vanilla)

Water (for sugar-free syrup)

French vanilla extract (pure or paste)

Caramel (dark) flavoring or caramel extract

Hazelnut extract

Almond extract (use sparingly — potent)

Coconut extract (or coconut syrup concentrate)

Vanilla extract (for sugar-free vanilla)

Light corn syrup (prevents crystallization; optional for regular syrups)

Salt

Pure vanilla bean (split) — optional for French Vanilla

Warm your portafilter and espresso cup by running a blank shot or rinsing with hot water. Dose 18 g of finely ground espresso (Segafredo blend or similar) into the portafilter basket.

Preheat and dose

Evenly distribute the grounds in the basket, level them, and tamp with steady 20–30 lb (9–13 kg) pressure to create a flat, compact puck. Wipe any stray grounds from the rim.

Distribute and tamp

Lock the portafilter into a preheated espresso machine and start the shot. Aim for 36 ml of espresso (approx. 1.5 oz) extracted in 25–30 seconds. Watch for a rich, caramel-colored crema. If using a Moka pot: use a fine grind, fill the bottom with hot water, pack the basket lightly, assemble and heat over medium until you hear a gentle hissing; yield will be stronger than drip coffee but not true espresso.

Brew

If making a milk-based drink, pour 150 ml whole milk into a chilled pitcher. Purge the steam wand, then submerge tip just below the surface and introduce air for 2–3 seconds to create microfoam. Lower the wand to heat to about 60–65°C (140–150°F). Aim for silky, glossy microfoam (cappuccino: more foam; latte: less foam).

Steam/froth milk (cappuccino/latte)

For a macchiato, prepare the espresso and then spoon or pour a small dollop (about 15–30 ml) of steamed milk or foam onto the center of the shot to 'mark' it.

Prepare a macchiato

For a cappuccino, pour the steamed milk into the espresso, holding back foam, then spoon a thick layer of foam on top (approx. 1–2 cm). For a latte, pour steamed milk into the espresso with a thin layer of foam (approx. 0.5–1 cm). Use the additional 30 ml milk only if you want extra for latte art or a larger cup.

Assemble cappuccino/latte

Taste the espresso and add up to 1 tsp sugar if desired; stir gently to dissolve. For cappuccino or latte, you can sweeten the milk before pouring if preferred.

Optionally dust a pinch of cocoa powder over the foam for a traditional finish.

Serve the Segafredo-style espresso immediately in a warmed cup. For milk drinks, serve in the appropriately sized cup (cappuccino cup 150–180 ml, latte glass 240–350 ml). Enjoy while hot.

finely ground espresso coffee (Segafredo blend or similar)

filtered water (for brewing)

milk for latte art (optional)

granulated sugar or cane sugar

cocoa powder (optional, for dusting)

espresso machine (or stovetop Moka) & portafilter

coffee tamper

milk frother or steam wand (optional)

espresso cup (60–90 ml)

Weigh 18 g of fresh espresso beans. Grind to a fine, consistent texture suitable for espresso (similar to granulated sugar). Adjust grind if shots pull too fast or too slow.

Grind beans

Dose the 18 g of finely ground coffee into the portafilter basket. Distribute grounds evenly, then tamp with consistent pressure (approximately 20–30 lbs / 9–13 kg of force) to create a smooth, level puck.

Dose and tamp

Ensure your espresso machine is warmed up. Lock the portafilter in place and start extraction. Target yield is 36 ml in 25–30 seconds for a standard double shot (ratio roughly 1:2). Stop extraction when you reach the target volume or when the pour becomes blond and weak.

Preheat and brew

Pour 200 ml cold whole milk (or 200 ml alternative milk) into a chilled milk pitcher. Using the steam wand, purge briefly to remove condensation.

Prepare milk

Submerge the steam wand tip just below the surface of the milk and introduce air for 2–4 seconds to create microfoam (listen for a gentle 'chirp'). Then fully submerge the tip and heat/texture the milk to 55–65°C (130–149°F), keeping the pitcher angle to create a whirlpool and smooth glossy microfoam. For cappuccino, incorporate slightly more air for thicker foam; for latte, aim for silkier, thinner microfoam.

Stretch and texture milk

Turn off steam, wipe the wand with a damp cloth, purge again. Tap the pitcher on the counter once and swirl to integrate foam and liquid for a uniform texture.

Swirl and wipe

If using syrup or sugar, add it to the cup before pouring espresso so it dissolves properly. Typical amounts: 15 ml syrup or 1 tsp sugar per serving; adjust to taste.

Add syrup or sugar

If using vanilla extract, stir 2 ml into the espresso or milk before combining to incorporate flavor evenly.

Add vanilla

After marrying espresso and milk, top with a light dusting of cocoa powder or ground cinnamon if desired. Use a fine-mesh shaker for even coverage.

Garnish

Pour the freshly pulled 36 ml espresso into a warmed 240–300 ml latte cup. Immediately pour textured milk into the center of the espresso with a steady stream, bringing the pitcher closer to the cup near the end to create latte art if desired. Serve hot.

Classic latte

Pour the 36 ml espresso into a pre-warmed 150–180 ml cup. Spoon or pour textured milk so there is approximately equal parts espresso, steamed milk, and foam (roughly 1/3 each). Finish with a light dusting of cocoa or cinnamon.

(150) Basc

Original Ilkenny

Blula Sauce

Ted From Mexic

Syrup Flavors ($1.00)