Condesa - Prickly Pear Gin

Woodford Reserve - Double Oaked Bourbon

Baileys on the Rocks is a simple cocktail made by pouring Baileys Irish Cream over ice. The Irish cream liqueur remains smooth and creamy while the ice slightly cools and dilutes it, enhancing its rich flavors. Here's how to prepare it at home.

Baileys on the Rocks

Golden Trend

Wine Spectator Award of Excellence 2020

Montenegro - Select

Aplós - Calme

Montenegro - Amaro

Meletti - Amaro

Lillet - Blanc

Fernet Branca

Cocchi - Vermouth di Torino

Cocchi - Americano

Cinzano - 1757 Rosso

Carpano - Punt e Mes

Carpano - Dry

Carpano - Antica Formula

Carpano - Bianco

Cardamaro

Campari

Braulio - Amaro Alpino

Branca Menta

Averna - Amaro Siciliano

Aperol

If using fresh prickly pears, peel and remove the seeds, then blend the flesh until smooth. Strain through a fine mesh sieve to remove any pulp or solids to get 1 cup of prickly pear puree.

Prepare the Prickly Pear Puree

In a cocktail shaker, combine the prickly pear puree, gin, fresh lime juice, and simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds until the mixture is well chilled.

Mix the Drink

Strain the mixture into a chilled cocktail glass or coupe glass. Make sure to use a fine mesh strainer to catch any pulp.

Strain and Serve

Garnish the drink with a lime wedge, a slice of prickly pear, and a few fresh mint leaves for aroma and decoration.

Add Garnishes

Prickly Pear Puree

Fresh Lime Juice

Simple Syrup

Lime Wedge

Prickly Pear Slice

Fresh Mint Leaves

In a mixing glass, combine 2 cups of Woodford Reserve Bourbon, 1 tablespoon of simple syrup, and 2 dashes of Angostura bitters.

Mixing the Ingredients

Fill the mixing glass with ice cubes to chill the mixture.

Adding Ice

Stir the mixture gently for about 30 seconds until well chilled.

Stirring

Strain the bourbon mixture into a rocks glass filled with fresh ice.

Straining the Mixture

Garnish your drink with a slice of orange peel and a maraschino cherry on top.

Garnishing

Serve immediately and enjoy your Woodford Reserve Double Oaked Bourbon.

Enjoying

Woodford Reserve Bourbon

Angostura Bitters

Ice Cubes

Orange Peel

Maraschino Cherry

Smooth Irish cream liqueur served over ice.

Collect all necessary ingredients including Baileys Irish Cream and ice cubes.

Gather Your Ingredients

Take a rocks glass and fill it with ice cubes until it's about three-quarters full.

Fill Glass with Ice

Slowly pour 2 ounces of Baileys Irish Cream over the ice in the glass.

Pour Baileys

Stir gently if desired and serve immediately with a straw or small spoon.

Serve

Baileys Irish Cream

Ice cubes

In a fine mesh strainer, rinse 1 cup of quinoa under cold water until the water runs clear. This helps remove bitterness.

Rinse the Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.

Cook the Quinoa

While the quinoa is cooking, prepare the vegetables. Dice the bell pepper and red onion, and grate the carrot. Set aside.

Prep the Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced bell pepper, red onion, and grated carrot. Sauté for about 5-7 minutes or until the vegetables are tender.

Sauté the Vegetables

Add 2 cups of fresh spinach and 1 can of drained chickpeas to the skillet. Stir until the spinach is wilted and the chickpeas are heated through, approximately 3-4 minutes.

Add Spinach and Chickpeas

Sprinkle 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, salt, and black pepper (to taste). Stir well to combine and cook for another 2 minutes.

Season the Mixture

Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the vegetable mixture. Drizzle with 1 tablespoon of lemon juice and toss everything together.

Combine with Quinoa

Remove from heat and garnish with 1 tablespoon of chopped fresh parsley. Serve warm as a nutritious and flavorful dish.

Garnish and Serve

Quinoa

Vegetable Broth

Chickpeas (canned, drained and rinsed)

Bell Pepper (diced)

Red Onion (diced)

Carrot (grated)

Spinach (fresh)

Olive Oil

Turmeric Powder

Cumin Powder

Salt

Black Pepper

Lemon Juice

Fresh Parsley (chopped)

In a bowl, combine the red wine, olive oil, minced garlic, and chopped rosemary. Add the beef steak and coat it well with the marinade. Cover it and let it marinate in the refrigerator for at least 2 hours, preferably overnight.

Marinate the Steak

Preheat your grill or a heavy skillet over medium-high heat. Make sure it’s well-oiled to prevent sticking.

Prepare the Grill or Pan

Remove the steak from the marinade, allowing excess marinade to drip off. Season both sides with salt and freshly ground black pepper. Place the steak on the grill or skillet and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness.

Cook the Steak

Once cooked, remove the steak from the heat and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute.

Rest the Steak

Boil the peeled and cubed potatoes in salted water until tender. Drain and mash them with butter and milk until smooth and creamy. Season with salt to taste.

Prepare Mashed Potatoes

In a steamer basket over boiling water, steam the asparagus for about 5-7 minutes until tender but still vibrant green.

Steam the Asparagus

Red wine

Olive oil

Garlic cloves, minced

Fresh rosemary, chopped

Beef steak (ribeye or sirloin)

Black pepper, freshly ground

Mashed potatoes

Steamed asparagus

Chop the onion, green bell pepper, and garlic finely. Set aside.

Prepare the Ingredients

Pat the chicken thighs dry with paper towels. Sprinkle salt, black pepper, and paprika on both sides of the chicken.

Season the Chicken

In a large pot, heat olive oil over medium heat. Add the chopped onion, garlic, and green bell pepper. Sauté until the vegetables are soft and aromatic, about 5 minutes.

Sauté Vegetables

Increase the heat to medium-high and add the seasoned chicken thighs to the pot. Brown them on both sides for about 5-7 minutes.

Brown Chicken

Stir in the tomato paste and diced tomatoes, mixing well to combine with the chicken and vegetables.

Add Tomato Ingredients

Pour in the chicken broth and bring to a simmer. Cover the pot and let it cook for 30 minutes, or until the chicken is cooked through and tender.

Simmer

Once the chicken is cooked, taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Garnish with freshly chopped parsley before serving.

Finish and Garnish

Chicken thighs

Garlic

Onion

Green bell pepper

Tomato paste

Diced tomatoes

Chicken broth

Paprika

Black pepper

Fresh parsley

Red pepper flakes

Lemon wedges

In a bowl, combine 1 cup of almond milk and 1 tablespoon of chia seeds. Stir well and let it sit for about 10 minutes, allowing the chia seeds to absorb the liquid and form a gel-like consistency.

Mix Almond Milk and Chia Seeds

After the chia seeds have absorbed the almond milk, add 1 tablespoon of agave syrup to the bowl. Mix thoroughly to ensure the sweetness is evenly distributed.

Sweeten the Mixture

Slice the banana into thin rounds. Rinse the strawberries and blueberries under cold water. Remove the stems from the strawberries and cut them in half.

Prepare the Fruits

In a glass or bowl, start by adding a layer of the chia mixture. Then, add a layer of banana slices, followed by the strawberries and blueberries.

Layer the Fruits

Sprinkle 1 cup of granola and 0.5 cups of coconut flakes on top of the layered fruits and chia mixture.

Top with Granola and Coconut

Finish off by drizzling 1 tablespoon of honey over the top of the granola and coconut, adding an extra touch of sweetness.

Drizzle with Honey

Almond Milk

Chia Seeds

Agave Syrup

Banana

Strawberries

Blueberries

Granola

Coconut Flakes

Honey

In a large jar or bottle, combine the neutral grain alcohol and water. Stir well to blend.

Prepare Alcohol Base

In a separate bowl, mix together the dried wormwood, gentian root, orange peel, chamomile flowers, star anise, cloves, and cinnamon stick.

Prepare Herbs and Spices

In a small saucepan, combine the brown sugar and honey with a few tablespoons of water over low heat. Stir until the sugar and honey are dissolved and a syrup forms. Let cool.

Prepare Sweeteners

Slice the vanilla bean lengthwise and scrape out the seeds. Combine the seeds with the lemon juice.

Prepare Flavor Enhancers

Add the mixed herbs and spices to the alcohol base in the large jar. Seal the jar tightly.

Combine Ingredients

Let the mixture infuse in a dark, cool place for at least 2 weeks, shaking the jar gently every few days to help the flavors meld.

Infuse

After 2 weeks, strain the mixture through a fine mesh sieve or cheesecloth into another clean container to remove the solids.

Strain Mixture

Stir the cooled syrup into the strained mixture, adjusting sweetness to taste.

Sweeten Amaro

Add the vanilla seeds and lemon juice to the mixture, stirring well to combine.

Add Flavor Enhancers

Transfer the finished Montenegro Amaro into clean bottles and seal tightly. Store in a cool, dark place.

Bottle Amaro

Neutral grain alcohol

Water

Dried wormwood

Dried gentian root

Dried orange peel

Dried chamomile flowers

Star anise

Cloves

Cinnamon stick

Brown sugar

Vanilla bean

Lemon juice

In a large glass container, combine the neutral grain spirit and water. Stir gently to mix.

Combine Base Ingredients

Gradually add sugar to the spirit and water mixture, stirring continuously until the sugar is fully dissolved.

Add Sugar

In a separate bowl, combine all dried herbal components: wormwood, orange peel, gentian root, chamomile, mint, thyme, juniper berries, cinnamon stick, and cloves.