Canebreak

High Noon

Heineken

Stella Artois

Dos XX

Corona Light

Miller Lite

Midnight Gucci

Blanco, Verdita, Chartreuse, Cucumber, Lime, Ginger

Green Goddess

Lime Coriander Shrub, Tomato, Sparkling Water

Dove & Dial

Reposado, Passion Fruit, Banana, Orgeat, Lime, Chocolate Mole

Gold Digger

Mardi Gras Mambo

Vodka, Pink Peppercorn, Raspberry, Citrus

Southwest Princess

Vodka, Wildberry, Vermouth, Pineapple, Coconut, Yuzu

The Weekend

Vodka N Soda

Christian Mingle

Naked & Afraid

Red/White / Rose'

Parish Sips

Ghost in the Machine

Paradise Park Lager

Juicifer IPA

Canebrake

Michelob Ultra

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

Preheat the Oven

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

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, and vanilla extract until smooth.

Combine Wet Ingredients

In a small saucepan, melt the stick of unsalted butter over low heat. Allow it to cool slightly before adding it to the wet ingredients.

Melt Butter

Gradually add the melted butter to the wet ingredients and mix until combined.

Combine Mixtures

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

Combine Dry and Wet Mixtures

In a separate bowl, mix together the brown sugar, ground cinnamon, chopped pecans, and coconut flakes.

Prepare the Filling

Pour half of the batter into the greased baking dish, spreading it evenly. Sprinkle the filling mixture over the batter.

Layer the Mixture

Pour the remaining batter over the filling, spreading it gently to cover.

Add Remaining Batter

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Bake the Canebreak

Once baked, remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire rack.

Cool Down

In a small bowl, mix together the powdered sugar, milk, and vanilla extract until smooth.

Prepare the Topping

Once the Canebreak has cooled, drizzle the topping over the top before serving.

Drizzle on Canebreak

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Eggs

Vanilla extract

Unsalted butter

Brown sugar

Ground cinnamon

Chopped pecans

Coconut flakes

Powdered sugar

Rim the edge of a chilled glass with lime juice and dip it in salt to create a salted rim.

Prepare the Glass

In a cocktail shaker, combine the tequila, fresh lime juice, simple syrup, fresh grapefruit juice, and fresh orange juice. Fill the shaker with ice and shake well until the mixture is chilled.

Mixing the Ingredients

Strain the mixture into the prepared glass filled with ice. Top it off with grapefruit soda for a refreshing finish.

Combine and Serve

Garnish the drink with a lime wedge on the rim of the glass.

Garnish

Tequila

Fresh Lime Juice

Simple Syrup

Fresh Grapefruit Juice

Fresh Orange Juice

Grapefruit Soda

Lime Wedge

Heat 1 liter of water to 65°C (149°F). Add 0.25 kg of barley malt and stir well. Maintain this temperature for 60 minutes to allow the starches to convert to sugars.

Mashing

After mashing, separate the liquid (wort) from the grains. This can be done by pouring the mixture through a fine mesh or cheesecloth, collecting the wort in a separate vessel.

Lautering

Bring the wort to a boil in a large pot, then add 0.01 kg of hops. Boil for 60 minutes. This will add bitterness and aroma to the beer.

Boiling

After boiling, cool the wort quickly to around 20°C (68°F) using a wort chiller or an ice bath. This helps to reduce the chances of contamination.

Cooling

Transfer the cooled wort to a fermentation vessel and add 0.01 kg of yeast. Seal the vessel with an airlock and ferment at around 18-22°C (64-72°F) for 7-14 days.

Fermentation

Once fermentation is complete, prepare a sugar solution using 0.005 kg of priming sugar dissolved in a small amount of water. Add this to your beer before bottling. This will carbonate the beer. Bottle and cap the beer.

Bottling

Allow the bottled beer to carbonate at room temperature for 1-2 weeks. Then, refrigerate before serving.

Conditioning

Water

Barley Malt

Hops

Yeast

Corn

Priming Sugar

Place your glass in the freezer for about 10 minutes to chill it before serving.

Chill the Glass

Gather all the ingredients including the Stella Artois Lager, lemon wedge, and ice cubes.

Prepare the Ingredients

Remove the chilled glass from the freezer and fill it with ice cubes up to about halfway.

Add Ice

Slowly pour the Stella Artois Lager into the glass over the ice, allowing the beer to flow gently to avoid excessive foam.

Pour the Lager

Squeeze the lemon wedge over the drink and drop it into the glass. Optionally, add mint leaves and a pinch of salt for enhanced flavor.

Serve immediately while cold and enjoy your refreshing Stella Artois!

Serve and Enjoy

Stella Artois Lager

Lemon Wedge

Ice Cubes

Mint Leaves

Take a glass and rim it with lime juice. Dip the rim into the salt to coat it evenly.

Fill the glass with ice cubes to your desired level.

Open the bottle of Dos Equis Lager and slowly pour it into the prepared glass over the ice.

Pour the Beer

Add the whole lime and optional lime wedges to the drink for extra flavor. For a spicy kick, sprinkle a little chili powder on top.

Dos Equis Lager

Lime

Lime wedges

Chili powder

Cut the lime in half. Juice one half into the beer and set the other half aside for garnish.

Prepare the Lime

If desired, moisten the rim of the beer bottle with lime juice and dip it in salt to create a salty rim.

Salt the Rim (Optional)

Open the bottle of Corona Light beer and pour it into a glass if preferred, or enjoy directly from the bottle.

Open the Beer

Squeeze the juiced half of the lime directly into the beer to enhance the flavor.

Add Lime Juice

Place the lime wedge on the rim of the bottle or glass for garnish. Optionally, sprinkle a pinch of chili powder on the top for added zest.

Corona Light Beer

Chili Powder

Gather all ingredients. Ensure that the malted barley and corn are crushed to release their sugars.

In a large pot, bring 4 cups of water to a boil. Add the crushed malted barley and corn to the boiling water. Stir well and let it boil for 30 minutes.

Boil the Mixture

After boiling for 30 minutes, add 0.1 cup of hops to the mixture. Boil for an additional 15 minutes.

Add Hops

Remove the pot from heat and allow the mixture to cool down to room temperature. This is important for yeast activation.

Cool the Mixture

Once cooled, transfer the mixture to a fermentation vessel. Add 1 tsp of yeast and stir gently. Cover the vessel with a clean cloth and let it ferment for 1-2 weeks at room temperature.

After fermentation, siphon the beer into clean bottles, leaving some space at the top. Optionally, add 1 tsp of coriander and citrus zest to each bottle for flavor.

Seal the bottles and let them carbonate at room temperature for another 1-2 weeks.

Carbonation

Once carbonated, refrigerate the bottles. Serve chilled and enjoy your homemade Miller Lite!

Chill and Serve

Malted Barley

Coriander

Citrus Zest

Peel the fresh ginger and cut it into thin slices, about 1/8 inch thick.

Prepare the Ginger

Roll the lime on a flat surface to release its juices, then cut it in half.

Prep the Lime

In a cocktail shaker, add the blackberries and fresh mint leaves. Use a muddler or the back of a spoon to gently crush them together to release the juices and flavors.

Muddle the Ingredients

Add the prepared ginger slices, the juice of half a lime (reserve the other half for garnish), and simple syrup into the shaker with the muddled blackberries and mint.

Combine Ingredients

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

Shake it Up

Strain the mixture into a glass filled with ice. Top off with club soda to add fizz.

Strain and Serve

Garnish with the remaining half lime and a few additional mint leaves for a fresh look.

Blackberries

Fresh Mint Leaves

Fresh Ginger

Club Soda

Peel the cucumber and slice it into thin rounds. Set aside a few slices for garnish.

Prepare the Cucumber

Cut the lime in half and juice it. Measure out approximately 1 oz of lime juice.

Juice the Lime

Using a microplane or fine grater, grate the fresh ginger until you have about 1 tsp. Set aside.

Grate the Ginger

In a cocktail shaker, combine the Blanco tequila, Verdita, Chartreuse, cucumber slices (reserve some for garnish), lime juice, and grated ginger.

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

Shake

Strain the mixture into a chilled cocktail glass or coupe.

Garnish the drink with the reserved cucumber slices and a lime wheel. Optionally, sprinkle some fresh cilantro on top for added flavor.

Blanco Tequila

Verdita (a green herbal liqueur)

Chartreuse

Cucumber

Fresh Cilantro (optional)

Lime Wheel (for garnish)

In a medium bowl, combine the fresh lime juice and granulated sugar. Stir until the sugar is completely dissolved.

Make the Lime Coriander Shrub

Add the chopped coriander leaves and apple cider vinegar to the bowl. Mix well to combine all the ingredients.

Add Ingredients

Cover the mixture and let it sit in the refrigerator for at least 2 hours or overnight to allow the flavors to meld.

Infuse

In a large glass, add the diced tomatoes and sprinkle with salt. Muddle them gently with a muddler or the back of a spoon to release some juice.

Add 1/4 cup of the prepared lime coriander shrub to the muddled tomatoes and stir gently to combine.

Mix in the Shrub

Fill the glass with ice cubes and then pour in the sparkling water. Stir gently to mix.

Add Ice and Sparkling Water

Garnish the drink with fresh coriander leaves on top. Serve immediately and enjoy!