A rich and creamy twist on a classic comfort dish. Pillowy potato gnocchi smothered in a velvety blend of aged cheddar, fresh Mozzarella and Parmesan cheese, finished with a crispy golden breadcrumb topping. Served piping hot for the ultimate indulgence.

Gnocchi Mac & Cheese

Spicy Margarita

Cool Cucumber Margarita

Basil Berry Margarita

Tropical Margarita

Classic Margarita

Long Island

Paloma

The Mule

Italian Stallion (The "22 Mule")

Prosecco

Negroni Sbagliato

Boulevardier

The Godfather

Mojito

Caesar

Gin Purple Sour

Whiskey Sour

Old Fashioned

Negroni

Limoncello Spritz

Hugo Spritz

Aperol Spritz

Capri Spritiz

Bring a large pot of salted water to a gentle boil. Add 1 tbsp salt. Add gnocchi to the boiling water in batches if needed to avoid crowding. Cook until gnocchi float to the surface plus 30–60 seconds (about 2–3 minutes total for most store-bought gnocchi). Use a slotted spoon to transfer gnocchi to a bowl and set aside. Reserve 1/2 cup of the cooking water and drain any excess.

In a medium heavy-bottomed saucepan over medium heat, melt 3 tbsp butter. Add 3 tbsp flour and whisk continuously for 1–2 minutes until the raw flour taste cooks out and the mixture is pale golden (do not brown).

Make the roux

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a little at a time to avoid lumps. Bring the mixture to a gentle simmer while whisking. Cook for 3–4 minutes until slightly thickened and coats the back of a spoon.

Add liquids

Whisk in 1 tsp sea salt, 1 tsp Dijon mustard, 1/4 tsp ground mustard (if using), and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning lightly; keep in mind cheese will add saltiness.

Season

Reduce heat to low. Remove the saucepan from direct heat and stir in 2 cups grated aged cheddar a handful at a time, whisking gently until melted and smooth. Add 1 cup shredded fresh mozzarella and 3/4 cup grated Parmesan, stirring until the sauce is glossy and homogeneous. If sauce seems too thick, whisk in up to 1/2 cup reserved gnocchi cooking water, 1 tbsp at a time, until desired consistency is reached. Keep sauce warm over the lowest heat setting, stirring occasionally to prevent skinning.

Finish with cheese

Preheat oven to 400°F (200°C). Lightly butter a 9x9-inch or similar ovenproof baking dish (or a shallow gratin dish).

Add the cooked gnocchi to the warm cheese sauce and gently fold to coat all pieces. If sauce has thickened too much, add a splash of reserved cooking water to loosen. Transfer the gnocchi and cheese mixture to the prepared baking dish, spreading evenly. Dot the surface with 1 tbsp butter in small pieces for extra richness.

In a small bowl, combine 3/4 cup panko breadcrumbs, 2 tbsp melted butter, 2 tbsp grated Parmesan, 1 tbsp chopped parsley (optional), and 1/4 tsp smoked paprika (optional). Mix until crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the top of the gnocchi and cheese in the baking dish.

Bake in the preheated 400°F (200°C) oven for 12–18 minutes, until the topping is golden brown and sauce is bubbling around the edges. For an extra crisp, place under the broiler for 1–2 minutes—watch closely to avoid burning.

Remove from oven and let rest 5 minutes. Garnish with chopped chives or parsley and an extra grind of black pepper. Serve piping hot.

potato gnocchi (store-bought or homemade)

salt (for boiling water)

unsalted butter

all-purpose flour

whole milk

heavy cream

Dijon mustard

ground mustard powder (optional)

sea salt

freshly ground black pepper

aged sharp cheddar, grated

fresh mozzarella, shredded or torn into small pieces

freshly grated Parmesan

panko breadcrumbs

unsalted butter, melted

grated Parmesan (for topping)

finely chopped fresh parsley (optional)

smoked paprika (optional)

unsalted butter (to dot before baking)

freshly ground black pepper (to taste)

chopped chives or parsley (for garnish)

On a small plate, combine smoked or ancho chili powder and coarse kosher salt. Mix thoroughly so the chili is evenly distributed.

Mix rim seasoning

Run a lime wedge around the outside rim of a rocks glass or coupe (your choice). Dip the rim into the chili-salt mixture and twist to coat evenly. Set glass aside.

In a cocktail shaker, add the jalapeño slices and cilantro leaves (if using). Add the agave syrup. Gently muddle 6–8 times — enough to release the jalapeño oils and cilantro aroma but not pulverize into a paste. Taste one small muddled piece (optional) to check heat level; remove more seeds if too spicy.

Muddle jalapeño and cilantro

Add the blanco tequila, fresh lime juice, and orange liqueur to the shaker. Fill the shaker two-thirds with ice (about 6–8 large cubes).

Add liquids and ice

Secure the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is frosty and well-chilled. This both chills and dilutes to proper balance.

Shake

If you prefer a clean cocktail without bits, double-strain the contents into the prepared glass using a fine mesh strainer over a hawthorne/standard strainer. If you like texture and visible jalapeño, single strain is acceptable.

Double strain

Add fresh ice (if serving on the rocks) or serve neat in the chilled glass. Garnish with a lime wheel and a thin jalapeño round floated on top.

To increase heat: muddle seeds or let jalapeño slices steep in tequila for 10–20 minutes before assembling. To decrease heat: remove membrane and seeds and use fewer slices, or rinse muddled jalapeño pieces before adding liquids. Adjust agave syrup to taste if the cocktail is too tart.

For smoky variation: use a reposado or añejo tequila in place of blanco or add a small rinse (0.25 oz) of mezcal for smoke.

blanco tequila

fresh lime juice

orange liqueur (Cointreau or triple sec)

agave syrup (or simple syrup)

jalapeño slices (seeded for less heat)

fresh cilantro leaves (optional, for muddling)

smoked or ancho chili powder (for rim)

coarse kosher salt (for rim)

lime wheel or wedge

thin jalapeño round (for garnish)

ice (cubed)

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

Chill glass

If rimming, rub a lime wedge around the glass rim, then dip the rim into coarse salt or Tajín spread on a small plate. Set glass aside.

Prepare rim (optional)

Roughly chop 2 cucumber slices and reserve the remaining slice for garnish. Place chopped cucumber in a blender or small food processor with 1/2 oz fresh lime juice and pulse until liquefied. Strain through a fine mesh sieve or cheesecloth into a measuring cup to yield about 1 oz cucumber juice. Press solids to extract as much liquid as possible.

In a cocktail shaker, add the remaining cucumber slice (cut into chunks) and the fresh mint leaves. Gently muddle 3–4 times—just enough to release cucumber and mint aroma without turning mint bitter.

Add 2 oz blanco tequila, 1 oz fresh lime juice (including the 1/2 oz used above counts toward total if you prefer to combine differently), 0.5 oz triple sec, 1 oz prepared cucumber juice, and 0.5 oz agave syrup into the shaker.

Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold to the touch and slightly frosty—this chills and dilutes to balance the drink.

Double strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the chilled glass over fresh ice (or serve straight up in a chilled coupe without ice, if preferred). Double-straining removes muddled bits and mint fragments for a smooth sip.

Thread a thin cucumber ribbon around the inside of the glass or drape it over the rim. Add a lime wheel or wedge on the rim. Optionally tuck a small sprig of mint into the garnish for aroma.

Taste and adjust sweetness with an additional 1/4 oz agave if desired. Serve immediately.

cucumber juice

triple sec (or Cointreau)

agave syrup (adjust to taste)

peeled English cucumber

fresh mint leaves

coarse salt or Tajín for rim (optional)

thin cucumber ribbon

Rub the lime wedge around the rim of a rocks or coupe glass. On a small plate, mix the coarse salt and fine sugar (if using). Dip the glass rim into the mixture to coat evenly. Set the glass aside.

Rim the glass (optional)

Place the mixed berries and 6 basil leaves into a cocktail shaker or a mixing glass. Add the simple syrup and gently muddle until the berries are broken down and the basil releases aroma and oil, about 20–30 seconds. Avoid over-muddling the basil into tiny bits; bruise to release flavor.

Muddle berries and basil

Add the reposado tequila, Cointreau, and fresh lime juice to the shaker with the muddled mixture.

Add spirits and citrus

Fill the shaker with ice and shake vigorously for 12–15 seconds until the outside of the shaker is cold and slightly frosted. This chills and dilutes to balance the cocktail.

Shake with ice

Using a Hawthorne strainer and a fine mesh strainer (or just a fine strainer), double-strain the cocktail into the prepared glass over fresh ice (for a rocks serving) or neat into a chilled coupe. Double straining removes berry seeds and basil bits for a smooth texture.

Double strain into glass

Slap a fresh basil leaf between your palms to release aroma and float it on top of the drink. Optionally add a few whole berries on a cocktail pick or scatter in the glass. Serve immediately.

Garnish

reposado tequila

Cointreau (orange liqueur) or triple sec

simple syrup (1:1 sugar to water)

fresh basil leaves (plus extra for garnish)

mixed berries (fresh or thawed frozen — raspberries, blackberries, blueberries)

coarse salt or mezcal salt (optional)

fine sugar (optional, to blend with salt for a sweeter rim)

lime wedge (for rimming and garnish)

Rub a fresh lime wedge around the rim of a chilled rocks or coupe glass. Pour the 1 tsp of salt onto a small plate, then dip the rim into the salt to lightly coat. Set glass aside.

Prepare glass

Measure and have all cocktail ingredients ready (tequila, triple sec, lime juice, pineapple juice, orange juice, agave, mango purée if using) and fill a cocktail shaker with ice (about 1 cup).

Add 2 oz blanco tequila, 1 oz triple sec, 1 oz fresh lime juice, 1.5 oz fresh pineapple juice, 0.5 oz orange juice, 0.5 oz agave nectar, and 0.5 oz mango purée (if using) to the shaker filled with ice. Seal the shaker and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Shake the cocktail

Double-strain the cocktail into the prepared salted glass over fresh ice if serving on the rocks, or fine-strain into the chilled coupe for a neat presentation.

Strain and serve

Garnish with a lime wheel on the rim and a small pineapple wedge clipped to the glass or skewered and laid across the rim. Optionally, express a lime peel over the surface to release oils, then drop it into the drink.

Serve immediately while cold. Adjust sweetness by increasing or decreasing agave by 0.25 oz increments. For a frozen variation, blend the same ingredients with 1 cup of crushed ice until smooth.

fresh pineapple juice

orange juice

agave nectar (or simple syrup)

mango purée (optional for extra tropical body)

sea salt or kosher salt (for rim)

pineapple wedge or chunk

ice (for shaking and serving)

Add 2 oz blanco tequila, 1 oz fresh lime juice, 1 oz orange liqueur, and 0.5 oz simple syrup (optional) into a cocktail shaker. Fill the shaker with about 6 ice cubes (enough to nearly fill).

Combine and Shake

Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker becomes frosty and well-chilled (this properly dilutes and chills the drink).

Using a Hawthorne or fine strainer, strain the margarita into the prepared glass over fresh ice if serving on the rocks, or strain without ice into a chilled coupe or cocktail glass for a straight-up presentation.

Strain

Run the lime wedge around the outer rim of the serving glass to moisten it. Spread 1 tsp kosher or flaky sea salt on a small plate and gently press the moistened rim into the salt to coat. Tap off any excess.

Prepare the Rim

Finish by placing a lime wheel or wedge on the rim or floating it on top of the cocktail. Serve immediately.

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

ice (for shaking)

kosher or flaky sea salt (for rim)

lime wedge

lime wheel or wedge (for garnish)

Select a highball or Collins glass (12–16 oz). Fill the glass with ice to chill while you measure ingredients.

In a cocktail shaker filled about halfway with ice, add vodka (0.5 oz), light rum (0.5 oz), gin (0.5 oz), tequila (0.5 oz), triple sec (0.5 oz), fresh lemon juice (0.75 oz), and simple syrup (0.5 oz).

Combine spirits and mixers

Secure the shaker and shake vigorously for about 8–10 seconds to chill and slightly dilute the mixture. The goal is not to aerate but to integrate and cool the strong spirits.

Shake briefly

Discard the ice from the chilled glass if desired and refill with fresh ice. Strain the shaken mixture into the prepared glass over the ice.

Assemble

Gently top the drink with approximately 2 oz of cola (adjust to taste), pouring slowly so it layers slightly and retains effervescence. Stir once gently with a bar spoon to combine.

Top with cola

Garnish with a lemon wedge and optionally an orange wheel on the rim. Serve with a straw and a napkin. Advise that this is a very strong cocktail and to sip responsibly.

Garnish and serve

vodka

light (or white) rum

tequila (blanco)

fresh lemon juice

simple syrup (1:1)

cola

lemon wedge (garnish)

optional: orange wheel (garnish)

Rub the grapefruit wedge around the outer rim of a highball or Collins glass. Dip the rim into a shallow plate of coarse or kosher salt to lightly coat. Set glass aside.

Fill the prepared glass with ice and set in the freezer or refrigerate briefly while you mix to keep it chilled.

In a cocktail shaker filled with ice, combine 2 oz blanco tequila, 2 oz fresh grapefruit juice, 0.5 oz fresh lime juice, 0.5 tsp agave syrup (optional), and 0.25 oz grapefruit liqueur or triple sec (optional).

Mix base and citrus

Shake vigorously for about 10–12 seconds until well chilled and slightly diluted.

Strain the mixture into the prepared ice-filled glass (over fresh ice if you prefer).

Top the drink with about 2 oz club soda (adjust to taste). Stir once gently with a bar spoon to combine, preserving carbonation.

Top with soda

Garnish with the grapefruit wedge or wheel placed on the rim or floated on top. Serve immediately.

Adjust sweetness if desired: if too tart, add an additional 1/4–1/2 tsp agave syrup and stir gently; if too strong, add more club soda (0.5–1 oz).

Blanco tequila

Fresh grapefruit juice

Fresh lime juice

Agave syrup

Grapefruit liqueur or triple sec

Club soda (or sparkling water)

Coarse salt (for rim) or kosher salt

Grapefruit wedge or wheel

Chill a copper mug or highball glass in the freezer for 5–10 minutes or fill it with ice while you assemble ingredients to cool it down. A chilled copper mug keeps the drink exceptionally cold, but any glass will work.

Fill the chilled mug about halfway with crushed ice or add several large ice cubes to reach approximately 1 cup of ice. Pour 2 oz vodka over the ice.

Add base

Add 1/2 oz fresh lime juice to the mug. If you prefer a slightly sweeter Mule, add 1/4 oz simple syrup. If you like it tart, omit the syrup.

Add citrus and sweetener

Gently pour 4 oz ginger beer over the vodka and lime. Pour slowly to preserve carbonation and to avoid overflow.

Top with ginger beer

Use a bar spoon to gently stir the drink twice or three times just to combine ingredients — do not over-stir or it will flatten the ginger beer.

Stir gently

Express a lime wedge over the drink by squeezing it briefly to release oils, then drop it into the mug as a garnish. Optionally add a sprig of mint, a piece of candied ginger on a pick, and 1 dash of Angostura bitters on top for aroma. Serve immediately while very cold.