Porcini Arancini | Truffle Aioli

PROBLEM CHILD, FORBIDDEN FRUIT, LOOP TONIC, FIGGIN GIN FIZZ, TANGLED THOUGHT, FARMINGTON AVE. SOUR, OAXACAN 75

Seasonal Cocktails

litchfield vanilla bourbon, barbadillo oloroso sherry, lemon juice, demerara syrup, aqua faba

FARMINGTON AVE. SOUR

Rum, blackwell jamaican rum, rothman & winter quince liqueur

Planteray 3 Star Rum

Gin, fruitful mission fig liqueur, lemon juice, orange bitters

Greylock Gin

Vodka, choya yuzu liqueur, lillet blanc, lemon juice

Luksusowa Vodka

Mezcal, cappelletti alpeggio hay herbal liqueur, lemon juice, orange bitters, bosso prosecco

Koch Elemental Mezcal

Bourbon, barbadillo oloroso sherry, lemon juice, demerara syrup, aqua faba

Litchfield Vanilla Bourbon

KEN FORRESTER Pinotage Renegade

TERRES DE SAINT – LOUIS Rosé 2024

DOMAINE NICOT Entre – Deux – Mers 2023

Tequila, green chartreuse, dolin dry vermouth, lime juice, simple syrup, celery bitters

Codigo Blanco

BRAAI Pinotage

LA SOLITUDE Côtes du Rhône

CENTORRI Moscato

PETERSON Red Blend

BOUNDARY BREAKS Reisling

MOUNT EDEN WOLFF VINEYARD

DOM BOUSQUET Chardonnay Reserve

BACKSBERG Chenin Blanc

TANGAROA

DOMAINE CARNEROS BY TAITTINGER Brut

ST. SUPERY

Château Combel – La Serre Cahors Fruit du Causse 2021

Soak the dried porcini mushrooms in warm water for about 30 minutes until softened. Drain and chop finely.

Prepare the Porcini Mushrooms

In a large saucepan, bring the chicken or vegetable broth to a boil. Add the Arborio rice and reduce the heat to low. Cook, stirring occasionally, until the rice is creamy and tender, about 18-20 minutes. Remove from heat and let it cool slightly.

Cook the Rice

In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes. Stir in the chopped porcini mushrooms and cook for another 2-3 minutes.

Sauté Aromatics

In a large mixing bowl, combine the cooked rice, sautéed mushroom mixture, grated Parmesan cheese, diced mozzarella cheese, beaten egg, salt, and black pepper. Mix until well combined.

Combine Ingredients

With wet hands, take a portion of the rice mixture and form it into a ball, about the size of a golf ball. Repeat with the remaining mixture.

Form the Arancini

Roll each ball in flour, dip in beaten egg, and then coat with breadcrumbs.

Coat the Arancini

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the arancini in batches and fry until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Fry the Arancini

In a small bowl, combine mayonnaise, minced garlic, lemon juice, truffle oil, salt, and black pepper. Whisk until smooth and well incorporated.

Mix the Aioli

Serve the crispy arancini warm with a side of truffle aioli for dipping.

Serve

Arborio rice

Chicken or vegetable broth

Dried porcini mushrooms

Onion, finely chopped

Garlic, minced

Parmesan cheese, grated

Mozzarella cheese, diced

Egg, beaten

Breadcrumbs

Flour

Salt

Black pepper

Vegetable oil, for frying

Mayonnaise

Lemon juice

Truffle oil

In a mixing glass, combine bourbon, sweet vermouth, and bitters. Fill the glass with ice.

Mix the Ingredients

Stir well for about 30 seconds until chilled.

Stir

Strain into a chilled glass and express the orange peel over the drink before adding it as garnish.

Strain

In a shaker, add vodka, pomegranate juice, lemon juice, and simple syrup.

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

Shake

Strain into a glass and garnish with pomegranate seeds.

In a glass, add gin and top with tonic water.

Mix Ingredients

Garnish

In a shaker, mix gin, fig syrup, lemon juice, and egg white.

Shake without ice for about 10 seconds to emulsify the egg white.

Dry Shake

Add ice to the shaker and shake vigorously for another 15 seconds.

Add Ice and Shake Again

Strain into a glass and top with club soda.

In a shaker, combine tequila, agave syrup, lime juice, and mint leaves.

Gently muddle the mint leaves to release their flavor.

Muddle

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

Strain into a glass, optionally garnishing with more mint leaves.

In a shaker, add rye whiskey, lemon juice, simple syrup, and bitters.

Fill with ice and shake well for about 15 seconds.

Strain into a rocks glass and garnish with a cherry.

In a shaker, combine mezcal, lemon juice, and simple syrup.

Shake well with ice for about 15 seconds.

Strain into a flute glass and top with sparkling wine. Garnish with a lemon twist.

Strain and Top

Bourbon

Sweet Vermouth

Bitters

Orange Peel

Vodka

Pomegranate Juice

Lemon Juice

Simple Syrup

Pomegranate Seeds

Tonic Water

Lime Wedge

Fig Syrup

Egg White

Club Soda

Tequila

Agave Syrup

Lime Juice

Mint Leaves

Rye Whiskey

Angostura Bitters

Cherry

Mezcal

Sparkling Wine

Lemon Twist

In a cocktail shaker, add 2 oz of Litchfield Vanilla Bourbon, 1 oz of Barbadillo Oloroso Sherry, 0.75 oz of freshly squeezed lemon juice, and 0.5 oz of demerara syrup.

Add 1 oz of aqua faba to the shaker. Aqua faba is the liquid from cooked chickpeas and will help create a frothy texture.

Add Aqua Faba

Seal the shaker and perform a dry shake (shaking without ice) for about 15 seconds to emulsify the aqua faba and other ingredients.

Add ice to the shaker and shake vigorously for another 15-20 seconds until well chilled.

Shake with Ice

Strain the mixture into a chilled coupe or cocktail glass, ensuring a smooth pour.

Strain and Serve

If desired, garnish with a lemon twist or a sprinkle of nutmeg for added aroma and flavor.

Garnish (Optional)

Barbadillo Oloroso Sherry

Demerara Syrup

Aqua Faba

Gather all the ingredients listed above to ensure you have everything needed for the cocktail.

Prepare the Ingredients

Squeeze fresh limes to obtain 0.5 oz of fresh lime juice, ensuring to strain out any seeds.

Juice the Lime

If not using store-bought, combine equal parts sugar and water in a saucepan. Heat until sugar dissolves, then cool.

Make Simple Syrup

In a cocktail shaker, add 2 oz of Planteray Rum, 1 oz of Blackwell Jamaican Rum, 0.5 oz of Rothman & Winter Quince Liqueur, 0.5 oz of fresh lime juice, 0.25 oz of simple syrup, and 2 dashes of Angostura bitters.

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

Using a fine mesh strainer, strain the mixture into a chilled cocktail glass or coupe.

Garnish the drink with a lime wheel on the rim and a fresh mint sprig for aroma and visual appeal.

Add Garnish

Planteray Rum

Blackwell Jamaican Rum

Rothman & Winter Quince Liqueur

Fresh Lime Juice

Lime Wheel

Mint Sprig

Gather a cocktail shaker, strainer, and a chilled cocktail glass.

Prepare the Cocktail Shaker

In the cocktail shaker, add 2 oz of gin, 1 oz of fruitful mission fig liqueur, and 0.5 oz of freshly squeezed lemon juice.

Add 2 dashes of orange bitters to the shaker with the other ingredients.

Add Orange Bitters

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

Shake the Mixture

Using a strainer, pour the mixture into the chilled cocktail glass.

Strain into Glass

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

Garnish the Drink

Fruitful Mission Fig Liqueur

Orange Bitters

In a cocktail shaker, pour in 2 oz of Luksusowa Vodka, 1 oz of Choya Yuzu Liqueur, 1 oz of Lillet Blanc, and 0.5 oz of freshly squeezed lemon juice.

Add ice to the shaker and securely close it. Shake vigorously for about 15-20 seconds until well chilled.

Using a fine mesh strainer, pour the mixture into a chilled cocktail glass or coupe.

Optionally, garnish with a thin slice of lemon or a twist of lemon peel for added aroma and elegance.

Choya Yuzu Liqueur

Lillet Blanc

In a cocktail shaker, combine 2 oz of mezcal, 1 oz of Cappelletti Alpeggio Hay Herbal Liqueur, and 0.5 oz of fresh lemon juice. Add 2 dashes of orange bitters.

Mixing the Base

Fill the cocktail shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shaking the Mixture

Strain the mixture into a chilled glass, leaving the ice behind.

Straining

Top the strained mixture with 3 oz of Bosco Prosecco, gently stirring to combine the ingredients.

Adding the Sparkle

Garnish with a lemon twist or an orange slice for added aroma and presentation.

Garnishing (Optional)

Cappelletti Alpeggio Hay Herbal Liqueur

Fresh Lemon Juice

Bosco Prosecco

Collect all the ingredients listed above and measure them accurately.

Gather Ingredients

In a cocktail shaker, add 2 oz of bourbon and 1 oz of Barbadillo Oloroso sherry.

Combine Liquors

Pour in 0.75 oz of fresh lemon juice and 0.5 oz of demerara syrup into the shaker.

Add Juices and Syrup

Add 1 oz of aqua faba to the shaker. Aqua faba acts as a vegan egg white substitute for frothiness.

Incorporate Aqua Faba

Seal the shaker and shake vigorously for about 15-20 seconds to combine all ingredients and create a frothy texture.

Strain the mixture into a chilled coupe or cocktail glass. Optionally, garnish with a lemon twist.

Place the KEN FORRESTER Pinotage Renegade in the refrigerator for at least 1 hour before serving. This will enhance the flavors and make it more refreshing.

Chill the Wine

In a mixing bowl, combine olive oil, minced garlic, chopped rosemary, salt, and black pepper. Add the lamb chops and coat them well with the marinade. Let them marinate for at least 30 minutes at room temperature.

Marinate the Lamb Chops

Preheat your grill to medium-high heat. This will ensure that the lamb chops sear nicely when placed on the grill.

Preheat the Grill

Place the marinated lamb chops on the grill. Grill for about 4-5 minutes on each side for medium-rare doneness. Adjust the time according to your preferred doneness.

Porcini Arancini | Truffle Aioli

Seasonal Cocktails

Farmington Ave. Sour

Planteray 3 Star Rum

Greylock Gin

Luksusowa Vodka

Koch Elemental Mezcal

Litchfield Vanilla Bourbon

Ken Forrester Pinotage Renegade

Terres De Saint – Louis Rosé 2024

Domaine Nicot Entre – Deux – Mers 2023

Codigo Blanco

Braai Pinotage

La Solitude Côtes Du Rhône

Centorri Moscato

Peterson Red Blend

Boundary Breaks Reisling

Mount Eden Wolff Vineyard

Dom Bousquet Chardonnay Reserve

Backsberg Chenin Blanc

Tangaroa

Domaine Carneros By Taittinger Brut

St. Supery

Château Combel – La Serre Cahors Fruit Du Causse 2021