MICHELOB ULTRA

BUD LIGHT

STELLA ARTOIS

HEINEKEN

HIGH NOON

PINOT GRIGIO, TORRESELLA, VENETO, ITALY

ROSE, TORMARESCA, PUGLIA, ITALY

RIESLING, LEO & POLDI, KAMPTAL, AUSTRIA

RIESLING, FRISK PRICKLY, ALPINE VALLEY, AUSTRALIA

SINGLE SHOT OF ESPRESSO, COFFEE LIQUER, HOUSE MADE LIMONCELLO AND SIMPLE SYRUP

WHEN LIFE GIVES YOU LEMONS

FRESH BREWED SINGLE SHOT OF ESPRESSO, COFFEE LIQUEUR, VODKA AND SIMPLE SYRUP

ESPRESSO MARTINI

CUCUMBER VODKA, FRESH BASIL, LIME JUICE AND SIMPLE SYRUP

THE GHOST PIRATE

VODKA, PEACH SCHNAPPS, BLUEBERRY SYRUP AND FINISHED WITH PROSECCO

BLUEBERRY BUBBLES

HOUSE MADE LIMONCELLO, ST – GERMAIN, STRAWBERRY SYRUP AND TRIPLE SEC

VODKA, LIME JUICE, WATERMELON SYRUP, TRIPLE SEC AND LIME

WATERMELON COSMO

HOUSEMADE LIMONCELLO, TEQUILA, TRIPLE SEC, RASPBERRY SYRUP AND SOUR MIX

THE GLADIATOR

WATERMELON GLOW

Pasta layered with squash, zucchini, mushrooms, onion, peppers, ricotta & spices topped with marinara & mozzarella cheese.

Veggie Lasagna

TWIST ON AN OLD CLASSIC BOURBON, AMARO SIGNATURE NONINO, APEROL AND ANGOSTURA BITTERS

THE DON

Breaded fried chicken topped with marinara and mozzarella then baked to perfection.

Chicken Parmesan

Kabobs

fra diavolo

chicken ziti alfredo

penne alla vodka

Thoroughly sanitize all brewing equipment (brew kettle, fermenter, spoon, siphon, bottles/keg). Cleanliness prevents contamination.

Sanitize

Bring 2.5 gallons (9.5 L) of water to about 150-160°F (65-71°C) in your brew kettle.

If using flaked rice, steep the rice in a grain bag at 150-155°F for 20–30 minutes then remove and discard grains. If using rice syrup solids or malt extract only, skip the steep.

Remove kettle from heat and add the light lager malt extract (if using dry extract, fully dissolve). Stir thoroughly to avoid scorching. Top up with additional water to reach 5 gallons total volume in the kettle before the hop additions (you may need to account for boil-off).

Bring the wort to a rolling boil. Once boiling, add bittering hops (0.75 oz Hallertau/Magnum) and start a 60-minute timer.

With 15 minutes left in the boil, add Irish moss or kettle finings (1 tsp) if using, and add the aroma hops (0.25 oz Saaz/Hallertau) at 5–10 minutes remaining for subtle hop aroma.

At the end of the 60-minute boil, turn off heat and cool the wort rapidly using an immersion chiller or ice bath until it reaches about 50-55°F (10-13°C) for lager strains (or 65-68°F/18-20°C if using a more flexible ale/lager hybrid yeast).

Transfer chilled wort to a sanitized fermenter and top up with clean, cooled water to reach exactly 5 gallons (19 L). Aerate the wort vigorously by shaking, splashing, or using an aeration stone for at least 60–90 seconds.

Pitch the dry lager yeast (one pack) rehydrated per manufacturer instructions or directly sprinkled if recommended. Add yeast nutrient (1 tsp).

Ferment at appropriate temperature for the yeast strain: for lager yeast, start primary fermentation at 50–55°F (10–13°C) for 10–14 days. If using a more flexible strain, ferment at 60–65°F (15–18°C) with the intent to cold-crash and lager later. Monitor gravity with a hydrometer or refractometer; expect a relatively low final gravity around 1.008–1.012 for a very light, dry beer.

After primary fermentation is complete and gravity is stable for 2–3 days, optionally perform a diacetyl rest (raise to ~60–65°F / 15–18°C for 1–2 days) then gradually cold-crash to 34–40°F (1–4°C) over 48–72 hours to clear the beer.

If bottling: dissolve priming sugar (3.5 oz corn sugar) in 1 cup boiling water, cool, and add to a sanitized bottling bucket. Rack beer gently onto priming solution to avoid oxygen pickup, then fill and cap bottles. Condition at room temperature for 10–14 days, then cold condition in refrigerator for an additional week. Expect carbonation similar to a light lager (approx 2.5–2.8 vols CO2).

If kegging: transfer beer to sanitized keg, purge oxygen, seal and carbonate to ~2.5–2.8 volumes CO2 either force-carbonate or set at appropriate PSI for 1–2 weeks at cold temperature.

Serve very cold in a tall pilsner or standard pint glass. Pour gently to leave a modest head and preserve the light, crisp character.

Light lager malt extract (liquid or dry)

Rice syrup solids or flaked rice

Dextrose (corn sugar) - for fermentation boost

Water (brewing water)

Hallertau or Magnum hops (bittering)

Saaz or Hallertau hops (aroma)

Dry lager yeast (cold-tolerant strain like Wyeast 2124/White Labs WLP830 alternative or Saflager S-23)

Yeast nutrient

Irish moss or kettle finings (optional for clarity)

Corn sugar (for bottle priming) or priming solution for kegging

Bottles or keg and CO2 (packaging)

Ensure the Bud Light has been refrigerated for at least 2 hours prior to serving, or place in ice for 20–30 minutes to quickly chill. Ideal serving temperature is 35–40°F (1.5–4.5°C).

Chill beer

If you prefer a cold glass, place the pint glass in the freezer for 10–20 minutes or fill it with ice and cold water for 2–3 minutes, then dump out the ice water immediately before pouring.

Prepare glass (optional)

Open the bottle or can carefully with a bottle opener or by hand. Hold the glass at a 45° angle and pour the Bud Light slowly down the side of the glass until it is about three-quarters full.

Gradually tilt the glass upright as it fills to create a 1/2–1 inch head (foam). This preserves carbonation and aroma without excessive foam overflow.

If desired, run a lime wedge around the rim and drop it into the beer or simply serve the wedge on the side. Some drinkers prefer Bud Light with a subtle citrus note; this is optional.

Serve immediately while cold. If you used ice in the glass, discard any remaining ice before pouring to avoid dilution.

Bud Light (bottle or can)

Lime wedge (optional)

Ice (optional, if you prefer chilled glass)

Pint glass or beer mug

Bottle opener (if bottle)

If you prefer a citrus accent, cut a fresh wedge of lemon or lime and set it aside on the rim of the glass. This is optional and not traditional for Stella Artois but can brighten the aroma for some drinkers.

Optional garnish

Place a coaster on the table where you'll serve the beer. Set the prepared lemon/lime wedge on the coaster or on the rim of the glass.

Use a clean Stella Artois chalice or a large tulip glass. Rinse the inside of the glass with a splash (about 50 ml) of cold water and pour the water out. This clears dust and lightly chills the glass; do not leave water in the glass.

Chalice preparation

Wipe the outside rim quickly with a clean towel or paper towel to remove drips so the glass looks pristine.

Hold the chilled (or cold from fridge) Stella Artois bottle or can in one hand. Tilt the prepared chalice to about 45 degrees and begin pouring the beer gently down the side of the glass. Aim to create a smooth flow, not a splash.

Proper pour

When the glass is about three-quarters full, gradually tilt the glass upright and continue pouring to produce a creamy, one- to two-finger foam head. Aim for a foam head of roughly 1–2 cm (about one finger) for proper aroma and presentation.

If using a bottle with a label that you prefer displayed, rotate the glass slightly as you finish pouring to present the label toward the guest. Wipe any drips from the outside of the glass if necessary.

Place the filled chalice on the coaster. Garnish with the reserved lemon/lime wedge on the rim if desired (do not squeeze unless the drinker wants it).

Serve immediately while the beer is cold and the head is frothy. Advise the drinker to sip and enjoy the aroma held by the chalice-shaped glass.

Stella Artois bottle (330 ml) or can

Lemon or lime wedge (optional)

Beer coaster

Stella Artois chalice or large tulip glass

Cold water (for rinsing)

Clean towel or paper towel

If you prefer a very cold beer, place the pilsner glass in the freezer for 10–15 minutes or fill it with ice and cold water for 2–3 minutes. Dump the ice and water out and quickly dry the inside with a clean towel so there is no excess water. Do not freeze the glass solid; just chill briefly.

Chill glass (optional)

Rinse the inside of the glass briefly with cold water and discard the rinse. This helps the beer head form properly and reduces foam loss when pouring.

Rinse (recommended)

Hold the chilled glass at a 45-degree angle. Open the Heineken bottle carefully. Begin pouring the beer slowly down the side of the glass so it flows gently and minimizes foam. When the glass is about three-quarters full, gradually tilt the glass upright and pour down the center to create a 1/2–1 inch (12–25 mm) foamy head. Aim for a smooth, creamy head rather than excessive bubbling.

Set the bottle down, leaving the remaining beer in the bottle for sipping, or finish pouring if you prefer the full bottle in the glass. If bubbles are excessive, let the beer settle for 20–30 seconds before serving.

If you like a slight citrus accent (optional), run a lime wedge around the rim and drop it into the beer or serve the wedge on the side. Note: many purists drink Heineken neat without garnish.

Serve immediately while cold. Enjoy responsibly.

Heineken lager (or similar pale lager)

Fresh lime wedge (optional)

Tall pilsner or beer glass

Ice (optional, for chilling glass only)

Combine 0.75 cups honey and 0.75 cups water in a small saucepan. Add the sliced fresh ginger. Warm over medium heat, stirring until the honey fully dissolves and the mixture comes to a gentle simmer. Reduce heat and simmer for 5 minutes to infuse the ginger. Remove from heat and let cool to room temperature, steeping 10–15 minutes for a stronger ginger note. Strain out the ginger and transfer the syrup to a clean jar. Refrigerate — syrup will keep up to 2 weeks.

Make syrup

Chill a coupe or rocks glass in the freezer or fill it with ice water to chill while you build the cocktail. Cut a blood orange wheel for garnish and, if using, prepare candied ginger or dehydrated lime zest.

Prep

Fill a cocktail shaker with ice. Add 2 oz reposado tequila, 0.75 oz freshly squeezed lime juice, 1 oz blood orange juice, 0.5 oz honey-ginger syrup, 0.5 oz Aperol, and 2 dashes Angostura bitters. Seal the shaker and shake vigorously for 12–15 seconds until well chilled (shake longer if using a metal shaker to get proper frost).

Shake

Discard ice or water from the chilled glass. Double-strain the mixture into the chilled coupe or a rocks glass over fresh ice using a fine mesh strainer to remove ice shards and any pulp. If you prefer a lighter, slightly spritzed finish, top with ~1 oz club soda and gently stir once.

Strain

Float a blood orange wheel on the surface and finish with a small piece of candied ginger or a sprinkle of dehydrated lime zest on the rim. Serve immediately.

Garnish & serve

Reposado tequila

Freshly squeezed lime juice

Blood orange juice

Honey-ginger syrup

Aperol

Angostura bitters

Ice (for shaking and serving)

Club soda (optional, for a lighter finish)

Garnish: blood orange wheel

Garnish: candied ginger or dehydrated lime zest (optional)

Honey

Water

Fresh ginger, peeled and sliced

Place the bottle of Pinot Grigio in the refrigerator for at least 2 hours prior to serving. If you need to chill quickly, submerge bottle in an ice bath (equal parts ice and water) for 20–30 minutes until bottle feels cold to the touch (around 8–12°C / 46–54°F).

Chill

Using a waiter’s corkscrew or wine key, cut the foil cleanly, insert the corkscrew into the cork center, and extract the cork smoothly. Wipe the bottle lip with a clean cloth or napkin to remove any residue.

Open

Pinot Grigio from Veneto is typically light and does not require decanting. If the wine shows any faint sediment or you prefer a slightly more open aromatics, gently pour the wine into a decanter and let rest 10–15 minutes before serving.

Decant or not

Hold the glass by the stem and pour 120–150 ml per glass (roughly one-third full) to allow room for aroma. Pour slowly to avoid splashing and wipe any drips from the bottle rim. Serve immediately at 8–12°C (46–54°F).

Serve

Prepare glasses: Arrange clean white wine glasses on a placemat or table, one per guest. Ensure they are at room temperature or slightly chilled by rinsing with cold water and drying if desired.

Provide water: Place a carafe or bottle of still or sparkling water nearby to cleanse the palate between sips.

Plate appetizers: Arrange sliced salumi, olives, or seafood on a small board or plates. If serving seafood like shrimp or oysters, offer lemon wedges alongside. These light, briny, or citrus-forward flavors pair well with the crisp acidity and subtle fruit of Pinot Grigio.

Add fruit garnish: If using, arrange thin slices of green apple and a small cluster of seedless grapes on the appetizer plate. They add a complementary fresh fruit note to the tasting experience.

Tasting tip: Begin by observing the wine’s color and clarity in the glass, then gently swirl to release aromatics. Take a small sip, let it coat the palate, and note the wine’s acidity, fruit (pear, green apple, citrus), and mineral notes typical of Veneto Pinot Grigio.

Rinse or wash glasses after use with warm water and mild detergent; air-dry or dry with a lint-free cloth. Recork any remaining wine and store upright in the refrigerator for up to 3–5 days to preserve freshness.

Pinot Grigio (TorreSella or similar Veneto bottle)

Wine bottle chilled to serving temperature (store or fridge)

White wine glasses (per guest)

Still or sparkling water

Light appetizers (sliced Italian salumi, olives, or seafood)

Lemon wedges (optional, for seafood pairings)

Green apple, thinly sliced

Seedless grapes

Harvest ripe Aglianico and any complementary red varieties early in the morning when grapes are cool. Sort out any underripe, rotten or damaged fruit.

Chill the fruit in a cold room or next to crushed ice for several hours if possible; cold grapes help produce bright, pale rosé color.

Sanitize all equipment (crusher/destemmer or knife, fermenter, buckets, press, siphon) with a Campden solution or recommended sanitizer.

Destem the grapes and crush gently to release juice into a clean fermenter. Keep skins intact; do not add seeds separately. For a pale Puglian rosé (tormaresca style), target very short skin contact.

Destemming & Crushing

For a delicate salmon-pink rosé, perform a cold soak. Add crushed ice around the must and hold at 2–8°C (35–46°F) for 4–12 hours. This extracts a little color and aroma without heavy tannin. If you prefer a slightly deeper color, macerate 12–24 hours. Alternatively, use the saignée method by bleeding 10–20% of free-run juice off after a few hours of fermentation on skins.

Cold Maceration (Saignée alternative)

After the chosen maceration time, press the must immediately using a gentle basket or bladder press. Collect the free-run juice separate from press fractions. Aim for juice with low phenolics; discard hard-pressed fractions or reserve for red wine.

Pressing

Measure sugar (Brix) and acidity (TA). Adjust if necessary: add tartaric acid to reach desired acidity (typical rosé TA ~5–6 g/L) or sugar to reach target alcohol (around 12–13%). Make minimal adjustments to preserve freshness.

Add pectic enzyme per package instructions and mix. After 12–24 hours, add Campden (potassium metabisulfite) at recommended dose to sanitize and wait 24 hours before pitching yeast to allow SO2 levels to settle.

Pitch wine yeast (Lalvin QA23 or RC212) and yeast nutrient at manufacturer-recommended rates. Maintain fermentation temperature cool: 14–18°C (57–64°F) to preserve aromatic freshness.

Ferment until dryness (residual sugar <4 g/L), typically 7–14 days for a rosé. Monitor density/SG daily and ensure healthy fermentation activity. Rack off gross lees when fermentation slows to minimize off-flavors.

When primary fermentation completes, settle cold if possible (cold stabilization at 0–3°C for several days) to clear out tartrates and proteins. Rack the wine off the fine lees into a clean carboy.

If you plan to release the rosé early (youthful fresh style), keep aging short: 4–8 weeks on light lees at cool temperature to build mouthfeel. Avoid heavy oak ageing—Tormaresca-style rosato is fruit-forward and fresh.

If desired, perform a light fining (bentonite or gelatin) for clarity, then filter gently before bottling.

Stabilize with potassium sorbate if you intend to back-sweeten; otherwise, ensure complete fermentation to avoid refermentation. Adjust sulfite (Campden) to desired free SO2 (about 25–30 ppm for rosé) before bottling.

Sanitize bottles and siphon wine into bottles leaving minimal headspace. Cork or cap and label. Allow the bottled rosé to rest for at least 2–4 weeks before drinking to let the wine settle and integrate.

Serve chilled (8–10°C / 46–50°F). This Puglia-style rosé is best enjoyed young (within 1–2 years) to showcase fresh red fruit, floral notes, and crisp acidity.

Aglianico grapes (or blend of Aglianico + Nero di Troia)

Primitivo (or complementary red variety for increased fruit)

Crushed ice (optional, for cold maceration)

Campden tablets (potassium metabisulfite) — for sanitation/sterilization

Pectic enzyme (to aid juice extraction and clarity)

Wine yeast (neutral, aromatic strain such as Lalvin RC212 or QA23)

Tartaric acid (adjustment, optional)

Sugar (dextrose or table sugar, for must adjustment if needed)

Filtered water (for topping up and rinsing equipment)

Campden solution (sanitizer mixture if not using tablets)

Potassium sorbate (stabilizer, optional if you plan to sweeten)

Bottles and corks (or screwcap), cleaned and sanitized

Campden tablets for bottle sterilization

Place the Riesling bottle in the refrigerator for 2–3 hours before serving or in an ice bucket with a 1:1 mix of ice and water for 20–30 minutes until the wine reaches approximately 8–10°C (46–50°F). Use a wine thermometer if available to check temperature.

Chill the bottle

Use clean white-wine glasses (tulip-shaped). Pour a small tasting amount first (about 60–90 ml) to evaluate the wine’s aroma and initial flavors. When serving, pour about 120–150 ml per glass (roughly one-third full).

Prepare glassware

Wipe the foil clean, cut the foil below the lip, and use a waiter’s corkscrew or wine opener to remove the cork gently. Smell the cork briefly to check for any musty off-odors (TCA).

Open the bottle

Swirl gently to release aromas. Note characteristic Riesling signs typical of Kamptal: bright stone fruit (peach/nectarine), citrus (lemon/lime), floral notes (acacia), and minerality. Taste for acidity balance, residual sugar level (dry to off-dry profile), and finish. Serve and enjoy.

Taste and evaluate

Bring a medium pot of salted water to a rolling boil. Add trimmed asparagus and blanch for 2 minutes for tender-crisp stalks. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Blanch asparagus

If using a baguette, slice into 1 cm rounds, brush lightly with 1 tbs olive oil, and toast in a 200°C (400°F) oven for 6–8 minutes until crisp and golden. Alternatively, lay out rye crackers on a board.

Toast baguette or prepare crackers

On a serving board, flake the smoked trout or slice the smoked salmon into bite-sized pieces. Crumble or spread the goat cheese alongside. Sprinkle fresh dill over the fish and cheese, drizzle with the remaining 1 tbs olive oil, and season with sea salt and freshly ground pepper. Add lemon wedges for squeezing.

Arrange smoked fish and cheese

Arrange blanched asparagus and toasted bread/crackers with the fish and cheese board. Pour the chilled Riesling into white-wine glasses and serve immediately. Encourage guests to alternate bites with sips to experience complementary textures and acidity.

Michelob Ultra

Bud Light

Stella Artois

Heineken

High Noon

Pinot Grigio, Torresella, Veneto, Italy

Rose, Tormaresca, Puglia, Italy

Riesling, Leo & Poldi, Kamptal, Austria

Riesling, Frisk Prickly, Alpine Valley, Australia

When Life Gives You Lemons

Espresso Martini

The Ghost Pirate

Blueberry Bubbles

Dna

Watermelon Cosmo

The Gladiator

Watermelon Glow

Veggie Lasagna

The Don

Chicken Parmesan

Kabobs

Fra Diavolo

Chicken Ziti Alfredo

Penne Alla Vodka