The Macallans

Ketel One

Don Julio

Lustau

Tullamore Dew

Rey G

Ketel

Sadura

Lustau Sandch

Macallas

WO THY

Ketel Otel

Macalla Tullamore

STEAK HOUSE

Chocolate Mousse

Crispy chicken wings served with a choice of sauce.

Chicken Wings

Classic prawn cocktail served with Marie Rose sauce

Prawn Cocktail

Bread

Old Fashioned

Margarita

Chocolate Lava Cake

Lightly fried and served with marinara sauce.

Calamari

Grilled bread topped with fresh tomatoes and basil.

Bruschetta

Mushrooms sautéed in garlic butter and served with crusty bread.

Garlic Mushrooms

Collect all the ingredients needed for the cocktail, including Macallan whiskey, sweet vermouth, Angostura bitters, lemon twist, and maraschino cherry.

Gather Ingredients

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

Chill the Glass

In a mixing glass, combine 2 oz of Macallan whiskey, 1 oz of sweet vermouth, and 2 dashes of Angostura bitters.

Combine Ingredients

Fill the mixing glass with ice and stir the mixture for about 30 seconds until well chilled.

Stir the Cocktail

Remove the ice from your chilled cocktail glass. Strain the mixture into the glass.

Strain and Serve

Twist a lemon peel over the drink to release its oils, then drop it into the glass. Finally, add a maraschino cherry on top for an extra touch.

Add Garnishes

Serve immediately and enjoy your Macallans cocktail.

Enjoy

Macallan whiskey

Sweet vermouth

Angostura bitters

Lemon twist

Maraschino cherry

In a cocktail shaker, add the fresh basil leaves. Use a muddler or the back of a spoon to gently press down on the basil to release its aromatic oils. Avoid shredding the leaves too much to maintain the flavor balance.

Muddle the Basil

Pour in the Ketel One Vodka, fresh lemon juice, and simple syrup over the muddled basil in the shaker.

Add the Liquid Ingredients

Fill the shaker with ice cubes and cover it tightly. Shake vigorously for about 15 seconds until well chilled.

Shake it Up

Using a fine mesh strainer, pour the mixture into a tall glass filled with fresh ice cubes to ensure no basil bits are included in the final drink.

Strain into Glass

Slowly pour the club soda over the top of the cocktail in the glass. This adds a refreshing fizz.

Top with Club Soda

Garnish with an additional basil leaf or a lemon wheel on the rim of the glass. Serve immediately and enjoy your refreshing Ketel One cocktail!

Garnish and Serve

Ketel One Vodka

Fresh Lemon Juice

Simple Syrup

Fresh Basil Leaves

Club Soda

Ice Cubes

Take a lime wedge and run it around the rim of your glass. Dip the rim into salt to coat it evenly. Set the glass aside.

Prepare the Glass

In a cocktail shaker, combine the 2 oz of Don Julio Blanco Tequila, 1 oz of fresh lime juice, and 0.5 oz of agave syrup.

Mix the Cocktail

Fill the shaker with 1 cup of ice and secure the lid tightly.

Add Ice

Shake the cocktail shaker vigorously for about 15 seconds to ensure the ingredients are well combined and chilled.

Shake

Strain the cocktail mixture into the prepared glass filled with fresh ice, if desired.

Garnish your drink with a lime wedge and 5 fresh mint leaves for a refreshing aroma.

Add Garnish

Don Julio Blanco Tequila

Fresh Lime Juice

Agave Syrup

Salt (for rimming glass)

Lime Wedge

Fresh Mint Leaves

In a mixing glass, combine 4 oz of dry sherry, 1 oz of sweet vermouth, and 2 dashes of orange bitters.

Mix the Drink

Fill the mixing glass with 1 cup of ice cubes to chill the mixture.

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

Stir

Remove the cocktail glass from the freezer or discard the ice water.

Strain the chilled mixture into the prepared glass.

Strain

Garnish with a slice of orange peel and a maraschino cherry.

Garnish

Dry Sherry

Sweet Vermouth

Orange Bitters

Orange Peel

Maraschino Cherry

Take a tall glass and fill it with ice cubes to chill the glass.

In a cocktail shaker, combine Tullamore Dew Irish Whiskey, lemon juice, and honey syrup. Fill the shaker with ice and shake well for about 15 seconds.

Mix the Ingredients

Strain the mixture from the shaker into the prepared glass over the ice.

Pour the Mixture

Pour ginger ale over the whiskey mixture in the glass, filling it to the top.

Top with Ginger Ale

Garnish the drink with a lemon wedge and fresh mint leaves. Serve immediately and enjoy!

Tullamore Dew Irish Whiskey

Lemon Juice

Honey Syrup

Ginger Ale

Lemon Wedge

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

Preheat the Oven

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

Mix Dry Ingredients

In a separate bowl, beat the unsalted butter until creamy. Gradually add in the granulated sugar and mix until light and fluffy.

Cream Butter and Sugar

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.

Add Eggs and Vanilla

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.

Combine Mixtures

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

Bake the Base

In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and mix until well blended.

Prepare Cream Cheese Mixture

Slowly add the heavy cream and lemon juice to the cream cheese mixture, mixing until it reaches a smooth and creamy consistency.

Add Heavy Cream and Lemon

Once the base has finished baking, allow it to cool completely in the baking dish.

Cool the Base

Once cooled, spread the cream cheese filling evenly over the base.

Spread the Filling

Top with fresh berries and garnish with mint leaves. Cut into squares and serve.

Add Toppings

All-purpose flour

Granulated sugar

Baking powder

Salt

Unsalted butter

Eggs

Vanilla extract

Cream cheese

Powdered sugar

Heavy cream

Lemon juice

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

Start by taking a tall glass and fill it with ice cubes to chill.

In a cocktail shaker, combine the Ketel One Vodka, fresh lemon juice, simple syrup, and fresh basil leaves. Muddle the basil leaves gently to release their aroma and flavor.

Add ice to the shaker and shake vigorously for about 15 seconds to chill the mixture.

Shake It Up

Strain the mixture into the prepared glass filled with ice.

Top off the drink with club soda for a refreshing fizz.

Add Club Soda

Garnish with a lemon wheel and a sprig of basil for a beautiful presentation.

Lemon Wheel (for garnish)

Basil Sprig (for garnish)

In a large mixing bowl, combine the Sadura flour and salt. Gradually add water while mixing with your hands until a soft dough forms. Knead for about 5 minutes until smooth.

Mixing the Dough

Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.

Resting the Dough

In a skillet, heat a small amount of oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent. Then, add the ground meat and cook until browned, breaking it up with a spoon.

Cooking the Meat

Stir in the spices (cumin, coriander, paprika) and chopped herbs (parsley, cilantro). Season with salt and pepper to taste. Cook for an additional 2-3 minutes until fragrant. Remove from heat and let cool.

Seasoning the Filling

Divide the rested dough into equal portions. Roll each portion into a thin circle on a floured surface.

Rolling the Dough

Place a spoonful of the meat filling in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.

Filling the Dough

In a non-stick skillet, heat a bit of oil over medium heat. Cook each Sadura for about 3-4 minutes on each side until golden brown and cooked through.

Cooking the Sadura

Serve the Sadura hot, topped with yogurt and a drizzle of chili sauce according to taste.

Plating

Sadura flour

Water

Ground meat (beef or lamb)

Onion, finely chopped

Garlic, minced

Spices (cumin, coriander, paprika)

Fresh herbs (parsley, cilantro), chopped

Salt and pepper

Yogurt

Chili sauce

Chill a coupe or cocktail glass by filling it with ice water. Set aside while preparing the drink.

In a cocktail shaker, combine 60 ml of Lustau Sherry, 15 ml of fresh lemon juice, 10 ml of simple syrup, and 2 dashes of Angostura bitters.

Fill the shaker with ice cubes (about 1 cup), ensuring the ingredients are well-cooled.

Secure the shaker lid and shake vigorously for about 15 seconds to combine all ingredients and chill the mixture.

Shake the Cocktail

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

Garnish the drink with a twist of lemon peel and a maraschino cherry for an elegant finish.

Lustau Sherry

Angostura Bitters

Lemon Twist

In a large pot, bring 4 liters of water to a rolling boil. Add 1 teaspoon of salt.

Boil the Water

Add 200 grams of pasta to the boiling water and cook according to package instructions until al dente, usually about 8-10 minutes.

Cook the Pasta

Once cooked, drain the pasta in a colander and set aside, reserving about 1 cup of the pasta water.

Drain the Pasta

In the same pot, add 2 tablespoons of olive oil over medium heat.

Heat the Oil

Add 3 minced garlic cloves to the pot and sauté for about 1 minute until fragrant, being careful not to burn them.