JOSE CUERVO TRADICIONAL BLANCO

calamari

orange segments + avocado + goat cheese + red onions + pistachio + pomegranate seeds + balsamic glaze + side salad

avocado toast

scrambled eggs + butter croissant + truffle oil + grana padano + house salad

truffled eggs

BACARDI SUPERIOR

GREY GOOSE VODKA (3L)

GREY GOOSE VODKA

CIROC (SELECT FLAVOURS)

BELVEDERE

TITO'S VODKA

TROMBA REPOSADO

TROMBA BLANCO

JOSE CUERVO TRADICIONAL REPOSADO

DON JULIO 70TH

DON JULIO 1942

CLASE AZUL REPOSADO

CINCORO ANEJO

CASAMIGOS ANEJO

CASAMIGOS REPOSADO

CASAMIGOS BLANCO

TEREMANA REPOSADO

TEREMANA BLANCO

ALTOS PLATA

LOUIS ROEDERER CRISTAL

Rub a lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt spread on a small plate to coat. Set the glass aside.

Prepare glass

In a cocktail shaker, add 2 oz Jose Cuervo Tradicional Blanco, 0.75 oz fresh lime juice, 0.5 oz orange liqueur, and 0.5 oz agave syrup. Add a generous handful of ice (about 6 oz by volume) to the shaker.

Combine ingredients

Firmly seal the shaker and shake vigorously for 12–15 seconds, until the outside of the shaker becomes cold and slightly frosted. This chills, dilutes, and integrates the ingredients.

Shake

Fine-strain or double-strain the cocktail into the prepared salted-rim glass. If serving as a straight Margarita-style drink, serve neat in the glass. Garnish with a lime wheel or wedge on the rim.

Strain and serve

If you prefer a lighter, fizzy version, fill a highball glass with fresh ice (about 4 oz), pour the shaken mixture over the ice, then top with 2 oz club soda. Gently stir once to integrate. Garnish with a lime wedge.

Jose Cuervo Tradicional Blanco tequila

Fresh lime juice

Orange liqueur (Cointreau or triple sec)

Agave syrup (1:1 agave and water) or simple syrup

Ice (for shaking)

Coarse salt (for glass rim)

Lime wheel or wedge (garnish)

Club soda or sparkling water

Ice (for serving)

Slice 3 fresh jalapeños into thin rings (remove seeds if you want milder heat). In a small saucepan bring 1/2 cup distilled white vinegar, 1/2 cup water, 1 tablespoon granulated sugar and 1/2 teaspoon kosher salt to a simmer, stirring to dissolve sugar and salt. Put jalapeño rings into a heatproof jar or bowl, pour the hot brine over them, let cool to room temperature, then refrigerate at least 30 minutes (can be made up to 3 days ahead). Reserve 1 tablespoon of pickled jalapeño for the aioli and the rest for garnish.

Quick-pickle jalapeños

In a small bowl combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 tablespoon chopped pickled jalapeño, 1 tablespoon fresh lime juice, 1 minced garlic clove, 1/2 teaspoon hot sauce, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Whisk until smooth, taste and adjust acid or salt. Chill while you prepare the calamari to let flavors meld.

Make the aioli

Pat 1 lb cleaned squid rings and tentacles very dry with paper towels. Moisture prevents a crisp crust, so press gently until mostly dry.

Prep calamari

Pour about 1 liter vegetable oil into a deep, heavy pot or deep fryer so it is at least 3 inches deep but not more than half the pot. Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a 1-inch cube of bread should brown in ~45 seconds when oil is ready.

Heat oil

In a shallow bowl whisk together 1 cup all-purpose flour, 1/2 cup fine cornmeal, 1/4 cup cornstarch, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon smoked paprika and 1/2 teaspoon garlic powder. In another bowl beat 2 eggs with 1/2 cup whole milk until blended.

Prepare dredge and egg wash

Working in batches to avoid overcrowding, dredge dried calamari first in the flour/cornmeal mixture, then dip into the egg wash, then give a final light toss back in the dry mixture to create a double-coated crust. Shake off excess coating.

Coat calamari

Carefully lower a single layer of coated calamari into the 350°F oil using a spider or slotted spoon. Fry in small batches (about 6–8 rings per batch) for 1.5–2 minutes until golden brown and crisp. Do not overcook—squid becomes tough if cooked too long. Remove with a slotted spoon and drain on a wire rack set over a sheet pan or on paper towels. Immediately season lightly with a pinch of kosher salt.

Fry calamari

If making multiple batches, keep fries warm in a 200°F (95°C) oven on a wire rack while you finish frying remaining batches.

Keep warm

Arrange fried calamari on a platter. Scatter pickled jalapeño rings over the top to add bright heat and acidity. Spoon the creamy jalapeño aioli into a small bowl for dipping, garnish calamari with 2 tablespoons chopped cilantro or parsley and serve with fresh lime wedges for squeezing over the calamari.

cleaned squid rings and tentacles

all-purpose flour

fine cornmeal

cornstarch

kosher salt

freshly ground black pepper

smoked paprika

garlic powder

eggs

whole milk

vegetable oil (for frying)

fresh jalapeños

distilled white vinegar

water

granulated sugar

kosher salt (for pickle brine)

mayonnaise

plain Greek yogurt

pickled jalapeño (from above), chopped

fresh lime juice

garlic clove, minced

hot sauce

fresh cilantro or parsley, chopped

fresh lime wedges

Preheat a toaster or oven broiler. Lightly brush both sides of the 4 sourdough slices with 1 tablespoon extra-virgin olive oil. Toast until golden and crisp, about 2–4 minutes per side under a broiler or 3–5 minutes in a toaster, watching closely to avoid burning. Set aside and keep warm.

Prep bread

If not already segmented, supreme one orange: cut off top and bottom, slice away peel and pith, then segment between membranes over a bowl to catch juices. Measure 1 cup segments for the toast and reserve about 1/2 cup for the side salad. Thinly slice 1/4 cup red onion into very fine half-moons. If onion is sharp, rinse briefly in cold water and dry on paper towel.

Prep orange segments and onion

Halve and pit 2 ripe avocados. Scoop flesh into a bowl and mash gently with a fork until mostly smooth but slightly chunky. Stir in 1 teaspoon fresh lemon juice, 1/2 teaspoon sea salt, and 1/4 teaspoon freshly ground black pepper. Adjust seasoning to taste.

Prepare avocado

Spread about 1 ounce (approx. 1 tablespoon) of goat cheese evenly on each toasted sourdough slice. Next, divide the mashed avocado among the 4 slices and spread to cover. Arrange orange segments evenly on top of the avocado (about 1/4 cup per toast). Scatter thin red onion slices across the toasts.

Assemble toasts

Sprinkle each toast with roughly chopped pistachios (about 3/4 teaspoon per toast) and pomegranate seeds (about 3/4 teaspoon per toast). Add microgreens or baby arugula if using. Drizzle 2 tablespoons balsamic glaze evenly over the 4 toasts (about 1/2 tablespoon each). Finish with a light pinch of sea salt and a crack of black pepper to taste.

Finish toppings

Serve immediately while bread is still slightly warm so textures contrast: crunchy bread, creamy avocado, juicy orange, and tangy goat cheese.

In a small bowl whisk together 1 tablespoon olive oil, 1 teaspoon balsamic vinegar, 1/8 teaspoon salt, and a scant 1/16 teaspoon black pepper until emulsified. If you prefer sweeter dressing, add 1/2 teaspoon of the reserved orange juice from segmenting.

Make dressing

Place 4 cups mixed baby greens in a large bowl. Add 1/2 cup orange segments, 1 ounce crumbled goat cheese, 1 tablespoon chopped pistachios, 1 tablespoon pomegranate seeds, and 2 tablespoons thinly sliced red onion.

Assemble salad

Drizzle the dressing over the salad and toss gently to combine, ensuring ingredients are evenly distributed. Taste and adjust seasoning with a small pinch of salt or extra vinegar if desired.

Dress and toss

Plate the salad alongside the avocado toasts and serve immediately.

sourdough bread

ripe avocado

fresh orange segments (supremes)

goat cheese (soft, chevre)

red onion

pistachios (shelled, roasted, roughly chopped)

pomegranate seeds (arils)

balsamic glaze

extra-virgin olive oil

fresh lemon juice

sea salt

microgreens or baby arugula (for topping, optional)

mixed baby greens

orange segments (leftover or additional)

crumbled goat cheese

pistachios (roughly chopped)

pomegranate seeds

red onion (thinly sliced)

olive oil (for dressing)

balsamic vinegar (for dressing)

salt

black pepper

Crack the eggs into a medium mixing bowl. Add the whole milk, 1 teaspoon salt, and 1/4 teaspoon black pepper. Whisk vigorously until yolks and whites are fully combined and slightly frothy (about 30 seconds).

Beat eggs

Place a nonstick skillet over medium-low heat. Add 2 tablespoons unsalted butter and let it melt gently — do not let it brown. The pan should be warm but not hot; this low-and-slow approach yields creamy curds.

Preheat pan

Pour the beaten eggs into the skillet. Allow them to sit untouched for 15–20 seconds until edges just begin to set. Using a silicone spatula, scrape the eggs from the edges toward the center, forming large soft curds. Continue to gently push and fold the eggs every 10–15 seconds. Keep the heat at medium-low to avoid overcooking. Total cook time should be about 3–4 minutes until the eggs are mostly set but still slightly glossy and just a bit runny.

Cook eggs gently

Remove the pan from the heat when eggs are slightly underdone. Stir in 1 teaspoon white truffle oil and 1/4 cup finely grated grana padano. The residual heat will finish cooking the eggs and melt the cheese, creating a silky, truffle-infused scramble. Taste and adjust seasoning if needed.

Finish with truffle oil and cheese

Preheat oven to 325°F (160°C) or use a skillet. If using the oven, split the croissants horizontally and place cut side up on a baking sheet. Brush the insides lightly with 1 tablespoon softened unsalted butter. Warm in the oven for 6–8 minutes until heated through and slightly crisp. If using a skillet, halve and toast cut side down over medium-low heat for 1–2 minutes with butter until golden and warmed.

Place warmed croissants on serving plates, ready to receive the scrambled eggs.

In a small bowl or jar combine 1 tablespoon extra-virgin olive oil, 1/2 tablespoon red wine vinegar, 1/4 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper. Whisk or shake until emulsified.

Make vinaigrette

Place 4 cups mixed salad greens in a large bowl. Add halved cherry tomatoes and sliced cucumber. Drizzle the vinaigrette over the salad and toss gently to coat evenly. Taste and adjust seasoning if necessary.

Toss salad

Divide the warmed croissants between two plates. Spoon half of the truffled scrambled eggs onto each croissant base, leaving room to close the top if desired or serve open-faced.

Place a generous portion of the dressed house salad on each plate alongside the croissant and eggs.

Finish each portion with a light drizzle of white truffle oil over the eggs if desired, a sprinkle of extra grana padano shavings (about 1 tablespoon per plate), and a scattering of finely snipped fresh chives.

large eggs

unsalted butter (for cooking)

white truffle oil

grana padano, finely grated

butter croissants (fresh or day-old)

unsalted butter (for warming croissants)

mixed salad greens (lettuce, arugula, baby spinach)

cherry tomatoes, halved

cucumber, thinly sliced

red wine vinegar

Dijon mustard

honey or maple syrup

extra grana padano shavings

fresh chives, finely snipped

Chill a coupe or rocks glass by filling with ice and set aside. Measure 2 oz Bacardi Superior, 1 oz fresh lime juice, and 0.5 oz simple syrup. Have fresh ice ready for shaking.

Prepare and measure

Discard the ice from the chilled glass. Add the measured rum, lime juice, and simple syrup into a cocktail shaker. Add 6 ice cubes to the shaker. Secure the lid and shake vigorously for 10–15 seconds, until the shaker is cold and slightly frosted.

If serving up (no ice): double-strain the cocktail into the chilled coupe using a Hawthorne strainer and a fine-mesh strainer to remove ice shards. If serving on the rocks: add 4 fresh ice cubes to the rocks glass and strain the cocktail over the ice. 

Express the oils of a lime wheel over the surface of the drink by gently twisting it, then drop the wheel or rest a wedge on the glass rim. Serve immediately.

Garnish

Bacardi Superior white rum

Simple syrup (1:1 sugar to water)

Ice (for serving, optional)

Carefully unpack the sealed 3 L Grey Goose vodka bottle from its packaging. Inspect the seal and cap to ensure they are intact and there is no visible damage to the bottle or label.

Unpack and Inspect

For best drinking temperature, place the sealed 3 L bottle in a refrigerator or a dedicated wine/spirits cooler for 6–12 hours to reach approximately 2–8°C (35–46°F). If you need quicker chilling, submerge the bottle (up to the neck) in an ice bath with cold water and ice for 20–30 minutes, turning it occasionally to chill evenly.

Chill (optional)

Place the bottle upright on a stable surface. Remove any outer packaging and twist off the cap. If the bottle has a tamper-evident seal, peel or cut it away carefully before twisting the cap. Wipe the mouth of the bottle with a clean cloth or napkin if desired.

Open Bottle

When pouring from a 3 L bottle, use a steady, controlled pour. Hold the bottle with two hands if necessary (one at the base, one at the neck) to avoid spills. Pour into a chilled glass, a carafe, or into a dispenser. If you plan to transfer to smaller bottles or a dispenser for service, use a funnel to avoid waste and spills.

Pouring / Decanting

Serve neat, on the rocks (over ice), or with a mixer such as tonic, soda, or fresh citrus. If serving on the rocks, add large ice cubes to the glass, pour 45–60 ml (1.5–2 oz) vodka per serving and garnish with a lemon or lime wedge if desired. For highball-style drinks, pour 45–60 ml vodka into a tall glass over ice and top with about 120–180 ml mixer to taste.

Serving Suggestions

Reseal the bottle tightly after serving. Store the opened 3 L bottle upright in a cool, dark place or refrigerated if you prefer it chilled. Avoid prolonged exposure to heat, sunlight, or strong odors. Properly sealed vodka remains stable for years, though best flavor is enjoyed within a reasonable period after opening.

Storage After Opening

Place shot glasses and the opened or chilled bottle in the freezer for at least 30 minutes (if your freezer is safe for glass). Pour 25–30 ml (0.85–1 oz) per shot into chilled shot glasses and serve immediately.

Chilled Shots

Fill a highball glass with ice. Add 45–60 ml Grey Goose vodka, top with 120–180 ml chilled soda or mineral water, stir gently once, and garnish with a lime wedge.

Vodka Soda (single serving)

Fill a rocks glass with ice. Add 45–60 ml vodka, squeeze 1/4–1/2 a lemon or lime into the glass, top with a splash (30–60 ml) of club soda if desired, stir gently and garnish with a citrus wedge.

Simple Vodka & Citrus

If using at a bar or party, transfer vodka into a labeled dispenser with a tap or into smaller bottles for easier handling. Use a funnel and pour slowly; place dispensers over a drip tray. Keep extra ice and mixers nearby so guests can build drinks to taste.

Dispensing for Parties

Grey Goose Vodka (3 L bottle)

Ice (for serving / chilling)

Mineral water or mixer (optional)

Lemons or limes (garnish, optional)

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail.

Chill glass

In a cocktail shaker, add 2 oz Grey Goose vodka, 0.5 oz fresh lime juice and 0.25 oz simple syrup. If using an orange liqueur for a slightly sweeter, complex twist, add 0.25 oz now.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–15 seconds until the shaker is cold to the touch and the exterior frosts.

Add ice & shake

Empty the ice or water from the chilled glass. Fine-strain (or double-strain if you prefer no tiny ice chips) the mixture into the chilled glass. Garnish with a lime wheel or a lime twist and serve immediately.

Strain & garnish

Fill a highball glass with ice (about 1 cup).

Fill glass

Pour 1.5 oz Grey Goose vodka and 0.5 oz fresh lime juice over the ice.

Build the drink

Top with 4 oz chilled soda water and gently stir once to combine. Garnish with a lime wedge and serve.

Jose Cuervo Tradicional Blanco

Calamari

Avocado Toast

Truffled Eggs

Bacardi Superior

Grey Goose Vodka (3l)

Grey Goose Vodka

Ciroc (select Flavours)

Belvedere

Tito's Vodka

Tromba Reposado

Tromba Blanco

Jose Cuervo Tradicional Reposado

Don Julio 70th

Don Julio 1942

Clase Azul Reposado

Cincoro Anejo

Casamigos Anejo

Casamigos Reposado

Casamigos Blanco

Teremana Reposado

Teremana Blanco

Altos Plata

Louis Roederer Cristal