SANDOW TROUT

Pathfinder Amaro, espresso, coconut cream

SECOND NATURE

Wahaka Mezcal, Espolón Reposado, Ciociaro, espresso, orange bitters

WORKING LATE

Planteray Cut & Dry Coconut Rum, Planteray Star Rum, orgeat, espresso, creme de cacao

ALMOND JOY

choice of soft serve, brownies, espresso caramel

BROWNIE SUNDAE

amaro & soft serve, choose one: a) Cappelletti & vanilla b) Amaro di Angostura & swirl c) Branca Menta & chocolate

AMARO FLOAT

SOFT SERVE

toffee sauce, vanilla custard, toasted walnuts

STICKY TOFFEE PUDDING

HOT BUNS

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined and aerated.

Prepare dry ingredients

In a separate bowl whisk the whole milk, eggs, melted unsalted butter, and vanilla extract until smooth and homogeneous.

Combine wet ingredients

Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold until just combined. Do not overmix; a few small lumps are fine. If using chocolate chips or berries as mix-ins, fold them in now.

Make the batter

Heat a nonstick skillet or griddle over medium heat and lightly brush with melted butter or oil. The surface is ready when a few drops of water sizzle and evaporate.

Heat the pan

For pancakes: pour 1/4 cup batter per pancake onto the hot surface. Cook until bubbles appear on the surface and edges look set, about 2–3 minutes. Flip and cook until the second side is golden brown, about 1–2 minutes more. Repeat with remaining batter, adjusting heat as needed to prevent burning.

Cook batter

Stack pancakes on plates. Dust with powdered sugar if desired and serve with maple syrup and extra fresh berries on the side.

Plate and finish

all-purpose flour

granulated sugar

baking powder

salt

whole milk

large eggs

unsalted butter, melted

vanilla extract

chocolate chips

fresh berries (blueberries or raspberries)

powdered sugar (for dusting)

maple syrup (for serving)

Preheat oven to 400°F (200°C). Pat the trout dry inside and out with paper towels to remove excess moisture; this helps the skin crisp.

Preheat and dry

Rub each trout inside and out with 1/2 tsp kosher salt and a pinch of black pepper (reserve remaining salt and pepper). Insert 2 thin garlic slices, two lemon rounds and 3 dill sprigs into the cavity of each trout. Spread 1 tbsp softened butter under the skin of each trout where possible (use your fingers to gently separate skin from flesh at the middle). Brush the outside with 1 tbsp olive oil each.

Season inside and out

Place trout on a parchment-lined baking sheet or in a shallow roasting pan. Roast in the preheated oven for 12–16 minutes, depending on size (fish is done when flesh flakes easily with a fork and reaches 135°F/57°C at the thickest part). If you prefer a crisper skin, switch to broil for the last 1–2 minutes, watching carefully to avoid burning.

Roast

While the trout roasts, place 6 tbsp softened butter in a bowl. Add lemon zest, lemon juice, finely minced shallot, chopped parsley, sliced chives, chopped capers, 1/2 tsp salt and 1/4 tsp black pepper. Stir thoroughly until homogeneous and slightly fluffy. Taste and adjust seasoning — add a little more lemon or salt if desired.

Mix compound butter

For a loose sauce, warm the compound butter gently in a small saucepan over very low heat until just melted and glossy (about 1–2 minutes). Alternatively, serve the butter at room temperature so guests can spoon it over hot fish to melt.

Warm (optional)

When trout are done, remove from oven and transfer to a serving platter. Spoon 1–1.5 tbsp of the Sandow sauce over each trout, letting it melt into the flesh. Garnish with remaining fresh dill or microgreens and lemon wedges. Serve immediately with extra sauce on the side.

whole rainbow trout, cleaned and scaled

kosher salt

freshly ground black pepper

garlic cloves, thinly sliced

fresh lemon, sliced into rounds

fresh dill sprigs

unsalted butter, softened

olive oil

lemon zest

lemon juice

shallot, very finely minced

flat-leaf parsley, finely chopped

chives, finely sliced

capers, drained and roughly chopped

black pepper

lemon wedges

microgreens or extra dill

Pull a shot of fresh espresso (about 1 oz) or measure 1 oz of strong cold-brew concentrate. Let it cool slightly (30–60 seconds) so it doesn't melt the ice immediately when shaken.

Prepare espresso

If desired, place a coupe or rocks glass in the freezer or fill it with ice water to chill while you build the cocktail.

Chill cocktail glass

In a cocktail shaker, add Pathfinder Amaro (2 tbs), the prepared espresso (1 oz), coconut cream (1 oz), simple syrup (1/2 tbs) and vanilla extract (1/8 tsp, optional).

Combine ingredients

Without ice, secure the shaker lid and shake vigorously for 10–15 seconds to emulsify the coconut cream with the espresso and amaro. This helps create a silky, foamy texture.

Dry shake (emulsify)

Add ice to the shaker (about 1 cup). Shake hard for 12–18 seconds until well-chilled and the shaker is frosty on the outside.

Wet shake (chill and dilute)

Discard ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe or rocks glass using a fine mesh strainer to remove ice shards and ensure a smooth texture.

Strain and serve

Lightly toast coconut flakes in a dry skillet until fragrant (optional). Sprinkle toasted coconut flakes or place 2–3 coffee beans on top of the foam as a garnish.

Garnish

Serve immediately. Sip to experience the interplay of bitter, herbal Pathfinder Amaro, rich espresso, and creamy coconut.

Serve

Pathfinder Amaro

Fresh espresso (or strong cold-brew concentrate)

Coconut cream (full-fat canned, well stirred)

Simple syrup (1:1 sugar to water)

Vanilla extract (optional)

Garnish: toasted coconut flakes or coffee beans

Place an old-fashioned glass or rocks glass in the freezer for 5 minutes or fill with ice water while you prepare the cocktail to chill the glass.

Chill glass

Pull a 1 oz shot of espresso (or use very strong brewed coffee) and let it rest for 10–20 seconds to slightly cool but remain hot enough to bloom the flavors.

Brew espresso

Into a cocktail shaker add 1 oz Wahaka Mezcal, 0.5 oz Espolón Reposado, 0.5 oz Ciociaro, the 1 oz freshly brewed espresso, 2 dashes orange bitters, and 0.25 oz simple syrup if you prefer a touch of sweetness.

Add ingredients to shaker

If you want a frothier texture, close the shaker and shake vigorously without ice for 10–12 seconds to emulsify the espresso and liqueur.

Dry shake (optional)

Add a few large ice cubes to the shaker (or full ice) and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and well-chilled.

Wet shake

Discard the ice water from the chilled glass (if used) and place one large ice cube or sphere into the glass.

Prepare glass

Double-strain the cocktail from the shaker into the chilled rocks glass over the large ice cube using a Hawthorne strainer and a fine-mesh strainer to remove small ice shards and espresso grounds, yielding a smooth texture.

Strain

Express an orange twist over the drink by holding the twist skin-side down over the cocktail and giving it a short, sharp squeeze to release oils, then rub the rim with the twist and drop it into the drink. Optionally add one more light dash of orange bitters on top for aroma.

Garnish and finish

Serve immediately. Sip slowly to enjoy the interplay of smoky mezcal, rounded reposado, coffee liqueur, and bright orange bitters balanced by the espresso.

Wahaka Mezcal

Espolón Reposado tequila

Ciociaro (coffee liqueur)

Freshly brewed espresso

Orange bitters

Simple syrup (1:1) - optional

Ice (large cubes or sphere)

Orange twist (garnish)

Chill a coupe or Nick & Nora glass by filling it with ice and cold water while you build the drink. If using toasted flaked coconut for garnish, toast the flakes in a dry skillet over medium heat, stirring constantly, until golden (about 1–2 minutes). Set aside to cool.

Prepare glass and garnishes

Pull a short shot (about 0.75 oz) of fresh espresso. If you don't have an espresso machine, use very strong brewed coffee or a concentrated cold brew. Allow the espresso to cool slightly (30–60 seconds) so it won't melt too much ice when shaken.

Pull espresso

Discard the ice and water from your chilled glass. In a cocktail shaker, add the coconut rum (1.5 oz), dark/aged rum (0.75 oz), crème de cacao (0.5 oz), orgeat (0.5 oz), fresh espresso (0.75 oz), and lime juice (0.25 oz).

Build the cocktail

Add a generous amount of ice (about 1 cup cubed) to the shaker. Shake vigorously for 12–18 seconds until the shaker is well-chilled and a fine froth forms from the espresso and orgeat.

Shake

Double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove ice shards and any espresso grounds. Alternatively, strain into a rocks glass over fresh large ice if you prefer it on the rocks.

Double strain and serve

Sprinkle the toasted flaked coconut (about 1 tsp) over the surface of the drink. Optionally add a maraschino cherry or a few chocolate shavings on top for extra visual and flavor cues. Serve immediately.

Planteray Cut & Dry Coconut Rum (or other coconut rum)

Planteray Star Rum (dark or aged rum)

Crème de cacao (dark)

Orgeat (almond syrup)

Freshly pulled espresso (or strong cold brew concentrate)

Fresh lime juice

Ice (cubed)

Garnish: toasted flaked coconut

Garnish: whole maraschino cherry or chocolate shavings (optional)

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the parchment.

Preheat and prep

In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, whisking each until incorporated, then stir in the vanilla extract.

Mix wet ingredients

In a separate bowl, sift or whisk together the flour, cocoa powder, salt, and baking powder so there are no lumps.

Combine dry ingredients

Fold the dry mixture into the wet ingredients gently until just combined; do not overmix. Fold in the chocolate chips if using.

Combine batter

Spread batter evenly into the prepared pan and smooth the top. Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (avoid overbaking).

Bake

Allow brownies to cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift the brownies out, then cut into 9 squares (about 3x3). For sundaes, cut into smaller bite-size pieces if preferred.

Cool and cut

Stir the instant espresso powder into the warm heavy cream until dissolved; keep warm at the lowest heat or off heat in the microwave between steps.

Bloom espresso

In a heavy-bottomed saucepan, combine the granulated sugar and water and cook over medium heat without stirring until the sugar dissolves and then begins to turn amber (about 6–8 minutes). Swirl the pan occasionally for even color; watch carefully to avoid burning.

Make caramel

When the sugar reaches a deep amber, remove the pan from heat and carefully whisk in the warm espresso-infused cream (mixture will bubble vigorously). Stir in the butter, salt, and vanilla until smooth. If needed, return to very low heat and whisk until fully combined. Let cool slightly to a warm, pourable consistency.

Finish caramel

Taste and add more salt or espresso to preference (add small increments of espresso dissolved in a teaspoon of hot water if you want a stronger coffee note). Keep warm for assembly or refrigerate in a sealed jar; rewarm gently before using.

Taste and adjust

If using pre-packaged soft serve from a machine, dispense portions per your serving size. If using softened vanilla ice cream, stir or churn briefly until soft-serve consistency but still cold (about 5 minutes at room temp or pulse in a mixer).

Prepare soft serve

Toast the chopped pecans or walnuts in a dry skillet over medium heat for 3–4 minutes, tossing frequently, until fragrant and lightly browned. Remove from heat and let cool.

Toast nuts (optional)

Place 1–2 brownie squares (or a few bite-size brownie pieces) in the bottom of each serving bowl or glass. Add one generous scoop or swirl (about 1 cup) of soft serve on top of the brownies.

Assemble sundaes

Warm the espresso caramel if chilled and drizzle about 2–3 tablespoons over each sundae (adjust to taste). Sprinkle toasted nuts and a pinch of sea salt flakes over the top. Add a dollop of whipped cream if desired and finish with chocolate shavings or a dusting of cocoa powder.

Sauce and garnish

Serve immediately while the brownies are slightly warm and the soft serve is cold. If preparing ahead, keep components separate and assemble just before serving to maintain texture contrast.

packed light brown sugar

unsweetened cocoa powder

fine salt

bittersweet or semisweet chocolate chips (optional)

water

heavy cream, warm

unsalted butter, room temperature

instant espresso powder

vanilla soft-serve ice cream or good-quality vanilla ice cream (softened slightly)

chopped toasted pecans or walnuts (optional)

sea salt flakes (optional)

whipped cream (optional)

chocolate shavings or cocoa powder (optional)

Chill your glass in the freezer for 5–10 minutes so the float stays cold longer. Decide which amaro variant you will prepare: (a) Cappelletti with vanilla, (b) Amaro di Angostura with vanilla/chocolate swirl, or (c) Branca Menta with chocolate.

Chill and choose

Let the chosen soft serve or ice cream sit at room temperature for 1–2 minutes until scoopable but still cold and stiff. You want it malleable enough to form a scoop but not melting.

Slightly soften soft serve

Pour 3 tbs (about 45 ml) Cappelletti into the chilled glass. Swirl the glass gently so the amaro coats the inside slightly.

Add amaro

Using a large spoon or ice cream scoop, add about 2 heaping tablespoons (approx. 1/3 to 1/2 cup) of vanilla soft serve into the glass so it sits partially immersed in the amaro but still peaks above the rim if desired.

Top with soft serve

Express an orange twist over the float to add bright citrus oil, drop it on the rim, and serve immediately with a spoon. Sip the amaro through the melting vanilla or scoop bites of soft serve alternately with sips of the amaro.

Garnish & serve

Pour 3 tbs (about 45 ml) Amaro di Angostura into the chilled glass. If you prefer a touch of sweetness to bridge bitter notes, stir in 1 teaspoon simple syrup into the amaro.

Spoon in about 2 heaping tablespoons (approx. 1/3 to 1/2 cup) of a vanilla/chocolate swirl soft serve so it sits in the amaro. The marbling of vanilla and chocolate pairs with Angostura's spice.

Add swirl soft serve

Insert a short spoon or straw and serve immediately. Encourage alternating sips and spoonfuls so the bitter amaro and creamy swirl balance on the palate.

Pour 3 tbs (about 45 ml) Branca Menta into the chilled glass. The minty liqueur is bright and sweet, so no additional sweetener is usually needed.

Add about 2 heaping tablespoons (approx. 1/3 to 1/2 cup) of chocolate soft serve into the glass so it partially floats in the Branca Menta.

Add chocolate soft serve

Grate a little dark chocolate over the soft serve and add a mint sprig for aroma. Serve immediately with a spoon or straw.

Garnish & finish

Adjust amaro quantity: 3 tbs is a guideline (about 45 ml). For a stronger boozy hit, increase to 1.5 oz (45 ml) or reduce to 2 tbs for a gentler flavor. Use high-quality soft serve or artisan ice cream for best texture.

If using scooped ice cream instead of soft serve, soften just enough so it nests in the glass but doesn't melt quickly. Prepare glasses right before serving to preserve the float texture.

50

Sandow Trout

Second Nature

Working Late

Almond Joy

Brownie Sundae

Amaro Float

Soft Serve

Sticky Toffee Pudding

Hot Buns