Muddled cherry and orange, Maker's Mark whiskey, a dash of bitters, and simple syrup

Old Fashioned

Tequila, lime juice, grapefruit, and soda to top

Paloma 12

Fresh mint, well rum, lime juice, and simple syrup topped with soda

House Mojito

Coconut rum, hypnotic, blue curacao, pineapple juice

Blue Storm

Mexican lager beer, lime juice, Worcestershire, tabasco and a Tajin rim

Michelada

Moet & Chandon Brut Imperial Dry

Mama mango

Prosecco Rose

Brut

Moet & Chandon Imperial Brut Rose

Mama Pomegranate

Prosecco

Mama peach

House champagne upon availability (ask the server)

House Champagne

Sauvignon Blanc

Santa Helena Chardonnay

Riesling

Marco Bonfante Moscato

Pinot Grigio

White Zinfandel

House selections upon availability (ask the server)

House White Wine

Cabernet Sauvignon

Merlot

Malbec

Place the maraschino cherry (including a small amount of its syrup if using), the orange slice, and 1/2 tsp simple syrup in an Old Fashioned (rocks) glass. Using a muddler, gently press and twist 4–6 times—just enough to release the orange oils and break the cherry. Avoid pulverizing the fruit into a mash; you want aromatic oils and a bit of fruit flavor.

Muddle fruit and syrup

Add 2 dashes of Angostura bitters to the muddled fruit and syrup. Pour in 2 oz Maker's Mark bourbon. Stir once or twice with a bar spoon to combine and allow flavors to marry (about 5–8 seconds).

Add bitters and whiskey

Add one large ice cube (or fill the glass with large ice). Stir gently for 10–15 seconds to chill and slightly dilute the drink, smoothing the flavors.

Ice and finish

Express the oils of a fresh orange peel over the drink by holding it over the glass and giving it a short twist, then rub the peel around the rim and drop it into the cocktail. Optionally perch the muddled cherry on top or add a second cherry as garnish. Serve immediately.

Garnish and serve

Maker's Mark bourbon

Maraschino cherry (or Luxardo)

Orange slice (about 1/8 of an orange or 1 large peel)

Angostura bitters

Simple syrup (1:1 sugar to water)

Large ice cube(s)

Orange peel (for garnish)

If you prefer a salted rim, rub a grapefruit wedge or lime around the outer rim of a highball or Collins glass, then dip the rim into a shallow plate of coarse salt to coat. Set the glass aside.

Rim (optional)

Fill a cocktail shaker halfway with ice (about 1 cup). Add 2 oz blanco tequila, 3 oz fresh grapefruit juice, 0.5 oz fresh lime juice and 0.5 oz simple syrup or agave syrup to the shaker.

Secure the shaker lid and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Fill the prepared glass with fresh ice (large cubes or crushed, per preference). Strain the shaken mixture into the glass over the ice.

Top the drink with 2 oz club soda for a classic Paloma texture (or use 2 oz grapefruit soda for a sweeter, more pronounced grapefruit flavor). Gently stir once to combine.

Garnish with a grapefruit wedge or wheel on the rim. Serve immediately.

blanco tequila

fresh grapefruit juice

fresh lime juice

simple syrup (1:1) or agave syrup

ice (for shaker)

club soda or grapefruit soda

grapefruit wedge or wheel (garnish)

coarse salt (optional, for glass rim)

Place 8–10 fresh mint leaves in the bottom of a sturdy highball glass or a shaker. Pour in 1 oz fresh lime juice and 3/4 oz simple syrup.

Prepare mint and lime

Gently muddle the mint leaves with the lime juice and simple syrup using a muddler or the rounded end of a wooden spoon. Press firmly enough to release the aromatic oils but avoid shredding the leaves into tiny pieces (about 6–8 gentle twists).

Muddle

Add 2 oz light rum to the glass. If using a shaker, add ice now and give a quick (3–5 second) shake to chill and integrate; if building in the glass, proceed to the next step.

Add rum

Fill the glass nearly to the top with crushed ice (about 1 cup). If you used a shaker, strain the contents into the prepared glass over the ice.

Add ice

Top with about 2 oz chilled club soda. Gently stir once or twice with a bar spoon from bottom to top to lift the mint through the drink without bruising it further.

Top with soda

Garnish with a fresh mint sprig and a lime wheel or wedge. Clap the mint sprig between your palms once to gently bruise and release its aroma before placing it in the glass. Serve immediately with a straw positioned to the side of the mint.

Garnish and present

fresh mint leaves

light rum

simple syrup (1:1 sugar to water)

club soda (or chilled sparkling water)

ice (crushed preferred)

mint sprig for garnish

lime wheel or wedge for garnish

Fill a highball or hurricane glass with ice to chill while you mix the drink.

Prepare glass

In a cocktail shaker, add ice (about 3/4 full), then pour in 1.5 oz white coconut rum, 1 oz Hpnotiq, 0.5 oz blue curaçao, 3 oz pineapple juice, 0.5 oz fresh lime juice, and 0.25 oz simple syrup. Secure the lid and shake vigorously for 10–12 seconds until well chilled.

Shake ingredients

Discard ice from the chilled serving glass and fill with fresh ice. Strain the shaken mixture into the glass. For a more pronounced two-tone blue effect, gently pour an additional 0.25 oz blue curaçao over the back of a bar spoon held just above the drink surface to let it sink and create a layered swirl. Otherwise, skip this step and the drink will be uniformly blue.

Strain and layer (optional)

Give the drink a gentle stir if you prefer even color and flavor distribution. Taste and adjust sweetness with a splash more simple syrup if desired.

Finish

Garnish the rim of the glass with a pineapple wedge, add a maraschino cherry on a pick, and float a lime wheel on top or clip to the rim. Serve with a straw.

white coconut rum

Hpnotiq (or other blue fruit liqueur)

blue curaçao

pineapple juice

simple syrup

pineapple wedge

maraschino cherry

lime wheel

Run a lime wedge around the lip of a 16–20 oz pint glass to moisten it. Spread the Tajin (and optional coarse salt) on a small plate and dip the moistened rim into the mixture, twisting to coat evenly. Set the glass aside.

Rim the glass

If you prefer a lighter rim, use only Tajin without salt; for a stronger salty-spicy rim, mix Tajin with the coarse salt before coating.

Add ice cubes to the rimmed glass, filling it about halfway (roughly 1 cup of ice).

Pour the fresh lime juice (1 oz) into the glass over the ice.

Add Worcestershire sauce (1 tsp), soy sauce (0.5 tsp, optional) and 6 drops of hot sauce (Tabasco). If using tomato juice or Clamato for a fuller michelada, add 2 oz now. Stir gently with a bar spoon or long spoon to combine the savory and spicy elements with the lime.

Taste the base quickly and adjust: add another 1–2 drops of hot sauce for more heat, another 0.5 tsp Worcestershire for more umami, or a splash (0.25–0.5 oz) more lime juice for brightness.

Tilt the glass slightly and slowly pour the cold Mexican lager (12 oz) down the side to minimize foaming. Pour until the glass is nearly full, leaving room for a lime wheel garnish if desired.

Give the drink one gentle stir (1–2 turns) to incorporate the beer with the seasoned base without flattening carbonation.

Garnish with a lime wheel on the rim and optionally a celery stalk or cucumber spear. Serve immediately with a straw or without, encouraging the drinker to taste the Tajin rim as they sip.

Tajin seasoning (or chili-lime salt)

Coarse salt (optional, to mix with Tajin)

Lime wedges (for rim and garnish)

Fresh lime juice

Worcestershire sauce

Soy sauce (optional, adds umami)

Hot sauce (Tabasco or similar)

Maggi seasoning (optional, alternative to soy/Worcestershire)

Tomato juice or Clamato (optional, for a fuller michelada)

Ice cubes

Mexican lager beer (cold)

Celery stalk or cucumber spear

Lime wheel

Place the Moët & Chandon Brut Impérial in an ice bucket filled with a 50/50 mixture of ice and cold water for 20–30 minutes until it reaches about 7–9°C (45–48°F). Alternatively, refrigerate upright for at least 3–4 hours before serving.

Select clean, dry champagne flutes (best for maintaining bubbles) or white wine glasses (if you prefer more aroma).

If using a lemon twist or orange peel, cut a thin strip of peel and twist over the glass to release oils, then set aside. If using a strawberry, hull it and make a small slit at the base so it can perch on the rim.

With one hand on the cork and the other on the base of the bottle, remove the foil and loosen the wire cage (keep the thumb over the cork). Slowly twist the bottle (not the cork) while holding the cork steady; ease the cork out with a quiet pop to avoid spilling and preserve bubbles.

Careful opening

Tilt the flute about 45 degrees and pour slowly to preserve effervescence. Fill each flute about two-thirds full (roughly 100–125 ml per glass for a standard 750 ml bottle, serving 6–7; if serving 4, pour about 150–180 ml each).

Garnish each glass with the prepared lemon/orange twist by resting it on the rim or dropping the twist into the flute to impart a subtle citrus aroma. Alternatively, place a hulled strawberry on the rim for a touch of color and light fruit character.

Serve immediately while the Champagne is cold and the bubbles are lively. Keep the bottle chilled in the ice bucket on the table for top-ups.

If you have leftover Champagne, reseal with a Champagne stopper and store upright in the refrigerator. Consume within 1–3 days for best effervescence; expect gradual loss of bubbles after the first day.

Moët & Chandon Brut Impérial (chilled)

Lemon twist or orange peel

Strawberry (hulled, optional)

Champagne flutes or white wine glasses

Ice bucket with ice

Peel and dice 1 large ripe mango (or use frozen mango chunks, thawed). Place mango pieces in a blender with 1 tablespoon of fresh lime juice and 1 tablespoon of simple syrup. Blend until completely smooth. Taste and adjust sweetness with the remaining tablespoon of simple syrup if the mango is not very sweet. Strain the puree through a fine-mesh sieve into a bowl if you prefer an ultra-smooth texture (optional). Yield: about 1 cup.

Prepare mango puree

If using a sugared rim, pour the coarse sugar onto a small plate. Rub the rim of each glass with the lime wedge, then dip the rim into the sugar to coat. Set glasses aside to dry briefly.

Optional glass rim

In a large pitcher, gently clap half the mint leaves between your palms to release aroma, then add them to the bottom of the pitcher. Lightly muddle with a muddler or the back of a spoon just enough to bruise the leaves and release oils—do not pulverize, which can make the drink bitter.

Muddle mint (optional)

Add the prepared mango puree and the remaining 1 tablespoon fresh lime juice to the pitcher with the muddled mint. Stir the mixture to combine.

Combine mango and lime

Slowly pour the chilled 750 ml bottle of sweet sparkling Moscato into the pitcher over the back of a spoon or by pouring slowly to preserve more bubbles. Stir gently once or twice to incorporate—do not vigorously stir, which will flatten the wine.

Add Moscato

Taste the cocktail and add the remaining simple syrup (up to 1 tablespoon more) if you prefer it sweeter. If the mixture is not cold enough, add 1–2 cups of ice to the pitcher or chill in the refrigerator for 15–20 minutes. If adding ice to the pitcher, avoid stirring vigorously.

Adjust sweetness and chill

Pour the Mango Moscato into sugared-rimmed or plain glasses. Garnish each glass with a fresh mango slice or a lime wheel and a sprig of mint. For a more festive presentation, float a small mint leaf on top.

Serve

If preparing ahead, mix the mango puree and lime juice up to 24 hours in advance and refrigerate. Add the sparkling Moscato and mint just before serving to preserve effervescence. Leftover assembled cocktail will lose bubbles; store separated components in the fridge for up to 48 hours (puree) and 3 days (unused Moscato sealed).

Make-ahead and storage

ripe mango puree

chilled Italian Moscato (sweet, sparkling)

ice (optional, for serving)

mango slices or lime wheels (garnish)

coarse sugar or demerara (rim, optional)

lime wedge (for rimming)

Place the bottle of Prosecco rosé in the refrigerator for at least 2–3 hours before serving so it is properly chilled (ideally 40–50°F / 4–10°C). If you need to chill quickly, submerge the bottle in an ice-and-water bath for 20–30 minutes.

Chill the wine

When ready to serve, pour 1 cup (about 240 ml) of chilled Prosecco rosé into a clean, chilled flute or tulip glass. Hold the glass at an angle and pour gently down the side to preserve bubbles.

If serving from a pitcher for a small group, fill a pitcher with ice (optional) and pour several bottles of chilled Prosecco rosé over the ice to maintain temperature; avoid stirring vigorously to preserve effervescence.

Lightly bruise the raspberries by rolling them between your fingertips — this releases a touch of juice and aroma but doesn’t break them apart.

Add 2–3 raspberries and 2–3 thin slices of strawberry to the glass after pouring the Prosecco. Float them on top so they gently infuse the wine as you sip.

Add a single thin lemon or orange slice to the rim or float it on the surface for a subtle citrus lift.

Garnish the glass with a small mint sprig for aroma. Clap the mint once between your palms before placing it to release oils without overpowering the wine.

Prosecco rosé (chilled)

Ice (optional, for serving pitcher or bucket)

Fresh raspberries

Fresh strawberries, hulled and sliced

Thin lemon or orange slice

Fresh mint sprig

Combine the still base wines (Chardonnay, Pinot Noir, and optional Pinot Meunier) in a sanitized container to make approximately 2.0 liters of blended base wine. Taste and adjust proportion so the blend is balanced: Chardonnay provides acidity and citrus, Pinot Noir provides body and structure, Pinot Meunier adds fruitiness. Keep the combined wine chilled at 10–12°C (50–54°F).

Blend base wines

Sanitize all tools and a plastic or stainless fermentation bucket. Dissolve 24 g cane sugar in a small amount of warm water (about 50 ml) and cool to room temperature. Sprinkle 6 g of champagne yeast into 30 ml of lukewarm (25–30°C / 77–86°F) sterile water and allow to rehydrate 10–15 minutes. Mix the rehydrated yeast, dissolved sugar, and 1 tsp yeast nutrient into the blended base wine. If using a clarifying agent, add as directed. Stir gently to incorporate, avoid oxygen pickup.

Prepare tirage

Using a sanitized funnel, fill three sanitized 750 ml sparkling wine bottles with the tiraged wine, leaving about 4–5 cm (1.5–2 in) headspace. Fit each bottle with a crown cap or crown-cap adapter and ensure a tight seal. Label bottles with date of bottling.

Bottle for secondary fermentation

Place bottles upright in a cool, dark place at 12–15°C (54–59°F) for 1–2 weeks until signs of fermentation (bubbles) appear, then store horizontally in a cellar or cool place at 10–12°C (50–54°F) for 6–12 months (or longer for complexity). This period allows secondary fermentation to produce CO2 and lees.

Primary bottle fermentation (prise de mousse)

Allow bottles to rest on their sides for the chosen aging period (commonly 12–36 months for traditional method sparkling). This time on the lees contributes autolytic, brioche flavors typical of Champagne.

Aging on lees

When ready to disgorge, begin riddling: over 2–4 weeks gradually tilt and turn bottles from horizontal to neck-down vertical while incrementally rotating so the lees collect in the neck. If using a riddling rack, rotate ~1/8 turn and increase the angle a few degrees daily. For a faster manual method, you can place bottles neck-down in a deep freezer for a short period before disgorging, but careful control is required.

Riddling (remuage)

Prepare the dosage (liqueur d'expédition) to achieve Brut level (approx. 6 g sugar per liter). For each 750 ml bottle, use ~12 ml of 1:1 sugar syrup (or adjust using 6 g sugar dissolved in 6 ml water heated and cooled) to reach the Brut sweetness. Keep dosage chilled.

Prepare dosage

Set up an ice-salt bath to freeze the necks. With bottles neck-down, immerse necks in the super-cold ice-salt bath to freeze the small plug of lees in the crown-cap opening (about 10–20 minutes depending on conditions). Working quickly, remove each bottle, pry off the crown cap and the frozen plug of lees will be ejected by internal pressure. Tilt the bottle slightly to control loss of wine; typically expect a small loss of 20–40 ml per bottle.

Disgorge bottles

Immediately top each bottle with the measured dosage syrup (approx. 12 ml per 750 ml bottle for Brut). Gently invert and rotate the bottle a few times to mix dosage. Dry the bottle neck, fit a Champagne cork and wire cage (muselet) snugly. Label and rest bottles upright for 24–48 hours to stabilize, then store chilled.