Blistered Toasted Shishito Almonds

Rotating house blend of vermouth, bourbon, rye or whiskey with a twist or amarena cherry

Manhattan

rotating selection of bourbon, rye or whiskey, house sweet vermouth blend, lemon twist or amarena cherry

Classic Manhattan

served on the half shell, mignonette, house hot sauce, cocktail sauce

Oysters

Croquettes

Blistered Shishito Peppers

Non-Alcoholic IPA

Txakolina

I Rind & Grind

Glera, Bisson, Vino Frizzante, Marca Trevigiana IGP, IT 2023 Gianni Doglia, Piedmont, IT 2023

Moscato d'Asti Half Bottle

Pelligrino 33oz

Soda

Sparkling

Cucumber Lemon Gin, Hay Liqueur, Lavender Honey, Lemon Gin & Amontillado, Mango, Ginger, Rhubarb

Hay Good Lookin Cortés Curse

Saratoga Still Water

Fiz Ginger Beer

Fiz Root Beer

Pelligrino

Sprite

Canada Club Soda

Canada Dry Ginger Ale

Canada Dry Tonic

Diet Coke

Coke

Wash the shishito peppers and pat them dry. Grate the fresh ginger and set aside.

Prepare the Ingredients

In a skillet over medium heat, add the raw almonds and toast them for about 5-7 minutes until they are golden brown, stirring frequently to prevent burning.

Toast the Almonds

Add the shishito peppers to the skillet with the toasted almonds. Drizzle with olive oil and continue to cook for an additional 3-4 minutes until the peppers are blistered.

Blister the Peppers

Stir in the grated ginger, salt, black pepper, and lemon zest. Cook for another 2 minutes, allowing the flavors to meld together.

Add Flavorings

Remove from heat and transfer the blistered toasted shishito almonds to a serving bowl. Enjoy warm or at room temperature.

Serve

Shishito Peppers

Raw Almonds

Fresh Ginger

Olive Oil

Salt

Black Pepper

Lemon Zest

Start by chilling a cocktail glass by filling it with ice water. Set it aside while you prepare the cocktail.

Chill the Glass

In a mixing glass, add the bourbon or rye whiskey, sweet vermouth, and Angostura bitters. Fill the mixing glass with ice cubes.

Mix the Ingredients

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

Stir

Empty the ice water from the chilled cocktail glass. Strain the mixture from the mixing glass into the cocktail glass.

Strain

Garnish the drink with either an amarena cherry dropped into the drink or a twist of lemon peel on the rim of the glass.

Garnish

Bourbon or Rye Whiskey

Sweet Vermouth

Angostura Bitters

Amarena Cherry or Lemon Twist

Ice Cubes

In a mixing glass filled with ice, combine the bourbon or rye whiskey, sweet vermouth, and Angostura bitters. Stir well until chilled.

Strain the mixture into a chilled cocktail glass.

Strain the Cocktail

Garnish with either an amarena cherry or a lemon twist, depending on your preference.

In a small bowl, combine the red wine vinegar, shallots, and black peppercorns. Mix well and let it sit for at least 30 minutes to allow the flavors to meld.

Prepare the Mignonette

In another bowl, mix the chili sauce and horseradish together. Adjust the amount of horseradish according to your taste.

Prepare the Cocktail Sauce

Carefully shuck the oysters, discarding the top shell. Arrange the oysters on a platter, ensuring they remain on the half shell.

Shuck the Oysters

Serve the oysters chilled with the mignonette, cocktail sauce, and hot sauce on the side for drizzling.

Fresh oysters

Red wine vinegar

Shallots

Black peppercorns

Chili sauce

Horseradish

Hot sauce

In a saucepan, melt the butter over medium heat. Once melted, add the flour and stir to form a roux. Cook for 1-2 minutes until golden. Gradually whisk in the milk, stirring constantly until the sauce thickens. Add nutmeg, salt, and black pepper to taste.

Make the Bechamel

Finely chop the ham and mix it into the bechamel sauce until well incorporated. Allow the mixture to cool completely.

Combine the Ham

Once the mixture is cool, scoop out portions and shape them into small cylinders or balls.

Shape the Croquettes

Beat the eggs in a bowl. Put the breadcrumbs in another bowl. Dip each croquette into the egg, then roll in the breadcrumbs to coat thoroughly.

Bread the Croquettes

In a deep frying pan, heat the oil to 180°C (350°F). Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.

Fry the Croquettes

butter

all-purpose flour

milk

nutmeg

salt

black pepper

breadcrumbs

oil for frying

In a small bowl, combine mayonnaise, grated ginger, and lemon juice. Mix well and set aside.

Prepare the Ginger Aioli

In a large skillet, heat olive oil over medium-high heat. Add shishito peppers and sprinkle with salt. Cook for 5-7 minutes, tossing occasionally, until the peppers are blistered and slightly charred.

Transfer blistered peppers to a serving plate. Drizzle with romesco sauce, sprinkle with toasted almonds, and serve with ginger aioli on the side.

Shishito peppers

Olive oil

Romesco sauce

Toasted almonds

Mayonnaise

Fresh ginger, grated

Lemon juice

In a large pot, bring the water to a boil. Add the pale malt and caramel malt, stirring to combine. Reduce heat and let the mixture simmer for 30 minutes.

Step 1: Prepare the Mash

After 30 minutes, add the Cascade or Citra hops and Amarillo hops. Simmer for an additional 15 minutes.

Step 2: Add Hops

Remove the pot from heat and let the mixture cool to room temperature. This may take about 30 minutes.

Step 3: Cool the Mixture

Once cooled, transfer the mixture into a fermentation vessel. Add the non-alcoholic beer yeast, sugar, lemon zest, and salt. Seal the vessel and let it ferment at room temperature for 2-3 days.

Step 4: Fermentation

After fermentation, bottle the IPA and let it carbonate for another 4-5 days in the refrigerator.

Step 5: Carbonation

Serve chilled and enjoy your refreshing non-alcoholic IPA!

Step 6: Enjoy

Water

Pale Malt

Caramel Malt

Hops (Cascade or Citra)

Hops (Amarillo)

Yeast (Non-Alcoholic Beer Yeast)

Sugar

Fill a wine glass with ice cubes to chill it.

Prepare the Glass

Pour the Txakolina wine into the chilled glass.

Top off the wine with sparkling water to add some fizz.

Add Sparkling Water

Add lemon slices and fresh mint leaves for garnish.

Txakolina wine

Lemon slices

Fresh mint leaves

Sparkling water

Ice cubes

Remove the rind cheese from the refrigerator and let it sit at room temperature for about 30 minutes to enhance its flavor and creaminess.

Prepare the Cheese

On a large serving platter, arrange the crackers or breadsticks around the cheese. Add the fresh fruit in the center.

Arrange the Accompaniments

Drizzle olive oil over the cheese and add the fresh herbs on top for added flavor.

Drizzle with Olive Oil

Spoon honey over the cheese and serve immediately while the cheese is still warm.

Add Sweetness

Rind cheese (e.g., Brie, Camembert)

Crackers or breadsticks

Fresh herbs (e.g., thyme, rosemary)

Honey

Fresh fruit (e.g., figs, grapes)

Carefully harvest the Moscato grapes and crush them gently to extract the juice. Ensure that the grapes are ripe for optimal sweetness.

Harvesting and Crushing Grapes

Press the crushed grapes to collect the juice. Strain to remove the skins and seeds.

Juice Extraction

In a fermentation vessel, combine the grape juice with sugar, water, and yeast. Allow it to ferment at a controlled temperature for about 10-14 days.

Fermentation

After primary fermentation, add sulfites to stabilize the wine. Transfer to a sealed tank to initiate secondary fermentation, which creates the frizzante effect.

Secondary Fermentation

Once the desired level of carbonation is reached, bottle the wine in half bottles (375 ml) and seal properly. Store in a cool place.

Bottling

Let the wine age for a few months to develop its flavors before serving.

Aging

Moscato Grapes

Yeast

Sulfites

Begin by chilling your glass by filling it with ice cubes for a few minutes.

Once the glass is chilled, empty the ice and pour in 33 oz of sparkling water.

Prepare the Sparkling Water

Squeeze a lemon wedge into the sparkling water and drop it in for flavor.

Add Lemon

Serve immediately, refreshing and bubbly!

Sparkling Water

Lemon Wedge

In a large pitcher, combine the carbonated water and sugar, stirring gently until the sugar dissolves completely.

Mix the Base

Add the flavoring syrup of your choice to the mixture. Stir gently to combine.

Add Flavoring

Fill glasses with ice cubes and pour the soda mixture over the ice.

Serve with Ice

Garnish with lemon or lime wedges if desired.

Garnish (Optional)

Carbonated water

Flavoring syrup (e.g. cola, root beer, lemon-lime)

Lemon or lime wedges (optional)

Place the Moscato d'Asti in the refrigerator for at least 2 hours before serving to ensure it's well chilled.

Chill the Wine

Carefully remove the foil and cork from the Moscato d'Asti bottle.

Open the Bottle

Pour the Moscato d'Asti into wine glasses, filling each glass about two-thirds full.

Pour into Glasses

Serve immediately and enjoy the refreshing sparkling notes of the Moscato d'Asti.

Serve and Enjoy

Moscato d'Asti

Peel and slice the cucumber, mango, and rhubarb. Grate the ginger and set all ingredients aside.

In a shaker, combine the cucumber slices, lemon juice, gin, hay liqueur, lavender honey, and grated ginger. Muddle the ingredients to release the flavors.

Mix the Cocktail

Pour in the Amontillado sherry and mix well.

Add the Sherry

Fill a glass with ice cubes, strain the cocktail mixture over the ice, and garnish with mint leaves and rhubarb stalk.