COCK TA HDG290

LAMBRUSCO SBAGLIATO

MEZCAL PALOMA

FIZZY NEGRONI Rhum, Fresh – Pressed Cane Syrup, American Gin, Sweet Vermouth, LINCOLN Jagermeister, Lemon Acid, Old Forester Bourbon, 5yr Madeira, House Tonic.

TI ' PUNCH

PROM '96 Cap Corse Rouge, Cardamom Bitters, Brandy, Curacao, Montenegro, (manhattan but right here) Dr. Pepper, Lemon, Angostura

LE JÄGERBOMBZ

Vodka oR Gin, Pamplemousse, Rosé, Champagne Acid,

FRENCH 75

Clarified Lime Cordial. (spinning rims in spirit form)

SHAKEN

(chacun prépare sa propre mort) Campari, Lime Acid. MIXED Pineapple Tito's Vodka, Pasubio, l'Aperitivo Nonino, Lemon

ROUNDABOUT

(rosé on acid) Sparkling Emilia – Romagna Red Wine, Jamaican Rums, Borsci, Campari, Carbo Amari Blend FIXED Pineapple, Lime.

VELVET COLLAR

Gin, Clarified Lemon, White Wine, Reposado Tequila, Grapefruit, China – China, Champagne Acid. BUBBLY Blanc Vermouth, Rosemary – Smoked Ice

LIKE A SHARK

Mezcal, Tequila, Fiz Grapefruit, Bourbon, Port, Lemon, Demerara, Mint SPREWELL Soda, Lime Acid, & VERY

NO ZOO, DUDE

BLUE CRAB BENEDICT

KATAIFI

STRAWBERRY VOL AU VENT

CROQUE MONSIEUR

CRÈME BRULÉE FRENCH TOAST

FRENCH OMELETTE

NUTELLA CRÊPE ROYALE WITH CHEESE

BACON BREAKFAST CRÊPE

potato onion peppers pimm's no.1 gin lemon maple – scrambled eggs cucumber mint

BACON HASH

Topo Chico

Lemonade Iced Tea

Espresso

Juice d'Orange

In a large pot, bring water to a boil. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Drain and rinse under cold water to stop the cooking process.

Prepare the Shrimp

Place the cooked shrimp in a bowl and refrigerate for at least 15 minutes to chill.

Chill the Shrimp

Arrange the chilled shrimp on a platter. Serve with cocktail sauce and lemon wedges on the side. Garnish with fresh parsley.

Serve

Cocktail Sauce

Shrimp (peeled and deveined)

Lemon Wedges

Fresh Parsley (for garnish)

Prepare the Glass

Pour 120 ml of Lambrusco wine over the ice.

Add Lambrusco

Add Aperol

Top with Soda

Garnish

Stir gently to combine and serve immediately.

Lambrusco wine

Aperol

Soda water

Orange slice

Ice cubes

Rub the rim of a chilled glass with a lime wedge and dip it into salt to coat the rim.

In a shaker, combine mezcal, grapefruit juice, lime juice, and agave syrup with ice. Shake well to combine.

Mix the Ingredients

Strain the mixture into the prepared glass filled with ice.

Strain and Serve

Top with club soda and gently stir to combine.

Finish with Soda

Garnish with a slice of grapefruit and a lime wedge.

Mezcal

Grapefruit Juice

Lime Juice

Agave Syrup

Club Soda

Salt

Lime Wedge

Grapefruit Slice

In a cocktail shaker, combine the Rhum, Fresh-Pressed Cane Syrup, American Gin, Sweet Vermouth, LINCOLN Jagermeister, Lemon Acid, Old Forester Bourbon, and 5yr Madeira. Fill the shaker with ice and shake well until chilled.

Prepare the Cocktail

Strain the mixture into a highball glass filled with ice.

Top off the drink with House Tonic and gently stir to combine.

Add Tonic

Garnish with a lemon twist or a lemon wheel, if desired.

Rhum

Fresh-Pressed Cane Syrup

American Gin

Sweet Vermouth

LINCOLN Jagermeister

Lemon Acid

Old Forester Bourbon

5yr Madeira

House Tonic

In a cocktail shaker filled with ice, combine PROM '96 Cap Corse Rouge, Cardamom Bitters, Brandy, Curacao, Montenegro, and Lemon Juice.

Mixing the Base

Shake It Up

Strain the mixture into a glass filled with ice.

Top off the drink with Dr. Pepper and add Angostura Bitters.

Add the Splash

Garnish with a lemon twist, if desired, and serve immediately.

Garnish and Serve

PROM '96 Cap Corse Rouge

Cardamom Bitters

Brandy

Curacao

Montenegro

Dr. Pepper

Lemon Juice

Angostura Bitters

In a cocktail shaker, combine the vodka or gin, pamplemousse juice, simple syrup, and fresh lemon juice. Fill the shaker with ice cubes.

Shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into a champagne flute or coupe glass.

Strain into Glass

Slowly top off the drink with champagne to add a fizzy finish.

Top with Champagne

Garnish with a lemon twist and serve immediately.

Vodka or Gin

Pamplemousse (grapefruit) juice

Rosé wine

Champagne

Simple syrup

Fresh lemon juice

Lemon twist (for garnish)

Juice the fresh limes until you have about 1 cup of lime juice. Strain the juice to remove any pulp or seeds.

Juicing the Limes

In a small saucepan, combine the granulated sugar and 1 cup of water. Heat over medium heat until the sugar is completely dissolved, creating a simple syrup. Allow it to cool.

Making the Simple Syrup

In a mixing bowl, combine the strained lime juice and the cooled simple syrup. Stir well to ensure they are fully mixed.

Combining Ingredients

To clarify the lime cordial, use a technique such as centrifugation or a coffee filter method. If using a coffee filter, pour the lime mixture through the filter into a clean container, allowing the liquid to pass through and leaving behind any solid particles.

Clarification Process

Once clarified, store the lime cordial in a clean bottle or jar in the refrigerator. It can last for up to a month.

Storing the Cordial

Fresh limes

Granulated sugar

Water

In a cocktail shaker, combine Campari, fresh lime juice, pineapple juice, Tito's vodka, Pasubio, L'Aperitivo Nonino, and fresh lemon juice. Fill the shaker with ice.

Mixing the Ingredients

Shake well until the outside of the shaker is frosty, about 15-20 seconds.

Shaking

Strain the mixture into a chilled cocktail glass filled with fresh ice.

Straining

Garnish the drink with a pineapple wedge and a lime wheel on the rim of the glass.

Garnishing

Serve immediately and enjoy your ROUNDABOUT cocktail!

Serving

Campari

Fresh Lime Juice

Pineapple Juice

Tito's Vodka

Pasubio

L'Aperitivo Nonino

Fresh Lemon Juice

Pineapple Wedge (for garnish)

Lime Wheel (for garnish)

Chill a cocktail glass in the freezer for about 10 minutes before serving.

In a cocktail shaker, combine the Jamaican rum, Borsci, Campari, Carbo Amari blend, pineapple juice, and lime juice. Add ice cubes to fill the shaker halfway.

Secure the lid on the shaker and shake vigorously for about 15 seconds to chill and mix the ingredients thoroughly.

Strain the mixture into the chilled cocktail glass, leaving the ice behind.

Carefully pour the Sparkling Emilia-Romagna Red Wine over the cocktail to create a layered effect.

Top with Wine

Garnish with a slice of pineapple and a lime wedge on the rim of the glass.

Sparkling Emilia-Romagna Red Wine

Jamaican Rum

Borsci

Carbo Amari Blend

Ice Cubes

Pineapple Slice (for garnish)

Lime Wedge (for garnish)

Fill an ice tray with water and smoke it using a smoke gun for about 10 minutes. Freeze until solid.

Prepare Smoked Ice

In a cocktail shaker, combine gin, clarified lemon juice, white wine, reposado tequila, grapefruit juice, China – China, and champagne acid. Fill the shaker with regular ice and shake well until chilled.

Strain the mixture into a chilled cocktail glass filled with smoked ice.

Garnish with a fresh rosemary sprig for aroma and flavor.

Clarified Lemon Juice

White Wine

Reposado Tequila

China – China (bitter liqueur)

Champagne Acid

BUBBLY Blanc Vermouth

Smoked Ice

Fresh Rosemary Sprig

Gather all the ingredients and tools. Fresh mint leaves should be rinsed and gently torn to release their oils.

Prepare the Ingredients

In a cocktail shaker, combine mezcal, tequila, bourbon, port, fresh lemon juice, and demerara syrup with ice. Shake well until chilled.

Mix the Base

Add the torn mint leaves and fresh lime juice to the shaker. Gently muddle to infuse the mint flavor.

Add Mint and Lime

Strain the mixture into a highball glass filled with ice. Top with Fiz Grapefruit Soda and SPREWELL Soda. Stir gently.

Garnish with a sprig of mint or a lime wheel for an extra refreshing touch. Enjoy your drink!

Tequila

Fiz Grapefruit Soda

Bourbon

Port

Demerara Syrup

Mint Leaves

SPREWELL Soda

In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add the melted butter, whisking until smooth. Remove from heat and season with black pepper and paprika.

Prepare the Hollandaise Sauce

In a pot, bring water to a gentle simmer and add the white vinegar. Crack the eggs into individual bowls, then gently slide them into the simmering water. Poach for about 3-4 minutes, until the whites are set and the yolks are still runny. Carefully remove the eggs with a slotted spoon and set aside.

Poach the Eggs

Split the English muffins in half and toast them until golden brown.

Toast the Muffins

On each toasted muffin half, place a generous amount of blue crab meat, followed by a poached egg. Drizzle with hollandaise sauce and sprinkle with chives, black pepper, and paprika.

Cock Ta Hdg290

Lambrusco Sbagliato

Mezcal Paloma

Ti ' Punch

Le Jägerbombz

French 75

Shaken

Roundabout

Velvet Collar

Like A Shark

No Zoo, Dude

Blue Crab Benedict

Kataifi

Strawberry Vol Au Vent

Croque Monsieur

Crème Brulée French Toast

French Omelette

Nutella Crêpe Royale With Cheese

Bacon Breakfast Crêpe

Bacon Hash

Topo Chico

Lemonade Iced Tea

Espresso

Juice D'orange