Abaretto He

Wileys Ahlua

Averna Campa

Pizza for President

Grand Marnier Benedictine

Came Dom 1510 Cher

Original Amaretto

Lazzaroni Drambuie Cointreau

Aileys Kahlua

Monteneg Amano No Fernet – Brang

Cha Jse Chartreuse Aqua

Clear Creek Bel Carré

Vecchia Romag Vieux

Spizza President

Assorted cured meats, cheeses, and house-made pickles.

Charcuterie Board

Weihenstephaner 'Festbier'

Union 'Hopwater Springs'

Untitled Art 'Juicy IPA'

non-alcoholic pilsner 0.49% - Waunakee, WI

Untitled Art 'Italian-style Pilsner'

Checkerspot 'Still a Hero'

Ten Eyck 'Taco Cat'

Peabody Heights 'Belgian Supreme' red Belgian ale 5% - Baltimore, MD

Perennial 'Southside Blonde'

Potter's 'Cherry Vanilla Cider'

M8 'Hammerhead'

In a large mixing bowl, combine almond flour, coconut sugar, baking powder, and salt. Mix well until all dry ingredients are evenly distributed.

Mix Dry Ingredients

In another bowl, whisk together the eggs and vanilla extract. Pour the egg mixture into the dry ingredients and stir until fully combined. The batter should be thick but pourable.

Add Wet Ingredients

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish. Pour the batter into the prepared baking dish and spread evenly. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool.

Bake the Base

In a medium bowl, beat the cream cheese until smooth. Gradually add powdered sugar, lemon juice, and lemon zest. Mix until well combined and creamy.

Prepare the Cream Cheese Filling

Once the base has cooled, spread the cream cheese mixture evenly over the top of the base.

Spread the Filling

Sprinkle the sliced almonds evenly over the cream cheese filling. Drizzle honey over the top to add sweetness and a glossy finish.

Top with Almonds and Honey

Return the dish to the oven and bake for an additional 10-15 minutes until the almonds are lightly toasted. Keep an eye on them to prevent burning.

Final Bake

Allow the dish to cool completely before slicing into squares. Serve at room temperature or chilled.

Cool and Slice

Almond Flour

Coconut Sugar

Baking Powder

Salt

Eggs

Vanilla Extract

Cream Cheese

Powdered Sugar

Lemon Juice

Zest of Lemon

Sliced Almonds

Honey

Preheat your oven to 350°F (175°C) to ensure it is hot enough for baking.

Preheat the Oven

Grease and flour a 9x13 inch baking pan to prevent sticking.

Prepare Baking Pan

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

Combine Dry Ingredients

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.

Combine Mixtures

If using, fold in the chopped nuts at this stage.

Add Nuts

Pour the batter into the prepared baking pan and spread it evenly.

Pour Batter

Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Once cool, dust with powdered sugar and serve with whipped cream and fresh berries if desired.

Cool and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Unsalted butter

Vanilla extract

Cocoa powder

Chopped nuts (optional)

Powdered sugar

Whipped cream

Fresh berries (optional)

Begin by chilling a cocktail glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

Chill the Glass

In a cocktail shaker, add 2 oz of Averna Amaro, 1 oz of Campari, 1 oz of sweet vermouth, and 0.5 oz of fresh lemon juice.

Combine Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake with Ice

Empty the ice water from your chilled cocktail glass. Using a fine mesh strainer, pour the cocktail mixture into the glass.

Strain into Glass

Twist a lemon peel over the drink to release its oils, then drop it into the cocktail as a garnish.

Garnish

Your Averna Campa is now ready to be served. Enjoy responsibly!

Serve

Averna Amaro

Campari

Sweet Vermouth

Fresh Lemon Juice

Lemon Twist

In a small bowl, combine warm water (110°F) with sugar and active dry yeast. Let it sit for 5-10 minutes until frothy.

Activate the Yeast

In a large mixing bowl, whisk together the all-purpose flour and salt.

Make a well in the center of the flour mixture. Pour in the activated yeast mixture and olive oil. Stir until a dough forms.

Mix Dough

Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.

Knead the Dough

Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour or until doubled in size.

First Rise

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating.

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll it out into a circle about 12 inches in diameter.

Shape the Dough

Transfer the dough to a pizza peel or baking sheet. Spread pizza sauce evenly over the surface. Sprinkle shredded mozzarella cheese on top.

Add Sauce and Cheese

Arrange the pepperoni slices, bell pepper, onion, and olives over the cheese. Sprinkle dried oregano and basil evenly over the toppings.

Add Toppings

Carefully transfer the pizza to the preheated oven or pizza stone. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Bake the Pizza

Remove the pizza from the oven and let it cool for a few minutes. Slice into wedges and serve hot.

Active dry yeast

Sugar

Warm water

Olive oil

Pizza sauce

Mozzarella cheese, shredded

Pepperoni slices

Bell pepper, sliced

Onion, sliced

Olives, sliced

Dried oregano

Dried basil

Begin by chilling your cocktail glass. Fill it with ice water and set it aside while you prepare the drink.

In a cocktail shaker, add 2 oz of Grand Marnier, 1 oz of Benedictine, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup.

Mix the Ingredients

Fill the shaker with ice cubes and secure the lid tightly.

Add Ice

Shake the cocktail shaker vigorously for about 15-20 seconds until the mixture is well chilled.

Shake the Cocktail

Remove the ice water from the chilled glass and strain the mixed cocktail into the glass.

Finish by garnishing with a twist of lemon peel on top of the drink. Serve immediately and enjoy!

Garnish and Serve

Grand Marnier

Benedictine

Fresh lemon juice

Simple syrup

Lemon twist

Ice cubes

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

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

In another bowl, combine the melted butter, whole milk, and eggs. Whisk until smooth.

Combine Wet Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.

Pour the batter into the prepared cake pan and spread evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the Cher sauce. In a medium saucepan, combine the fresh cherries, granulated sugar, lemon juice, vanilla extract, cornstarch, and water.

Prepare the Sauce

Cook over medium heat, stirring frequently, until the mixture starts to bubble and thicken, about 5-7 minutes.

Cook the Sauce

Remove from heat and let the sauce cool slightly before serving.

Cool the Sauce

Once the cake has cooled, slice it and serve it warm with a generous drizzle of the Cher sauce on top.

Unsalted butter, melted

Whole milk

Fresh cherries, pitted and halved

Lemon juice

Cornstarch

Water

In a small saucepan, combine 1 cup of water and 1 cup of sugar. Stir over medium heat until the sugar is completely dissolved. Allow to cool.

Prepare Simple Syrup

In a large mixing bowl, combine 2 tablespoons of almond extract, 1 teaspoon of vanilla extract, the prepared simple syrup, and 2 cups of neutral spirit.

Stir the mixture thoroughly until all ingredients are evenly mixed.

Mix Well

If you desire a specific color for your Amaretto, add a single drop of food coloring and mix well until the desired shade is achieved.

Add Food Coloring (Optional)

Transfer the mixture into a clean glass bottle. Seal tightly and label the bottle.

Bottle the Amaretto

Allow the Amaretto to sit at room temperature for at least 48 hours before using to let the flavors meld.

Let It Rest

Almond extract

Neutral spirit (vodka or grain alcohol)

Food coloring (optional)

Place your cocktail glass in the freezer or fill it with ice water to chill while you prepare the drink.

In a cocktail shaker, combine 1.5 oz of Drambuie, 0.5 oz of Cointreau, and 0.5 oz of fresh lemon juice.

Fill the shaker with ice and shake vigorously for about 15 seconds to chill and combine the ingredients.

Remove the ice from your cocktail glass and strain the mixture from the shaker into the glass.

Twist a piece of lemon peel over the drink to release its oils, then drop it into the glass as a garnish.

Drambuie

Cointreau

In a large mixing bowl, combine 1 cup of Kahlua, 1 cup of vodka, and 1 cup of sweetened condensed milk. Stir well until all ingredients are fully blended.

Combine Base Ingredients

Add 1 teaspoon of vanilla extract, 2 tablespoons of chocolate syrup, and 2 tablespoons of ground coffee to the mixture. Stir thoroughly to ensure the flavors are evenly distributed.

Add Flavor Enhancements

Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld together.

Chill the Mixture

Once chilled, stir the mixture again. Pour into glasses and top with whipped cream, chocolate shavings, and coffee beans if desired.

Abaretto He

Wileys Ahlua

Averna Campa

Pizza For President

Grand Marnier Benedictine

Came Dom 1510 Cher

Original Amaretto

Lazzaroni Drambuie Cointreau

Aileys Kahlua

Monteneg Amano No Fernet – Brang

Cha Jse Chartreuse Aqua

Clear Creek Bel Carré

Vecchia Romag Vieux

Spizza President

Charcuterie Board

Weihenstephaner 'festbier'

Union 'hopwater Springs'

Untitled Art 'juicy Ipa'

Untitled Art 'italian-style Pilsner'

Checkerspot 'still A Hero'

Ten Eyck 'taco Cat'

Perennial 'southside Blonde'

Potter's 'cherry Vanilla Cider'

M8 'hammerhead'