soda

lemonade

iced tea

MEET ME AT THE TOP

CHERRY SPICE

STONED GRASSHOPPER

MILAS IRISH COFFEE

BAKLAVA MARTINI

CLOUD 9

MILAS ESPRESSOTINI

QUEEN OF SHEBA

TOOLS OF THE TRADE

DIRTY BIRDY

MARIA'S GLASS

HAUTE COUTURE

SECRET GARDEN

Fontbonne

Aperol

Massaya Arak

Campari

Luxardo Espresso Liqueur

Averna

Po di Poli Grappa

Cynar

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add the grated lemon zest. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves (about 3–4 minutes). Do not boil vigorously. Once dissolved, remove from heat and stir in 1 tablespoon fresh lemon juice. Let the syrup cool to room temperature (about 20–30 minutes) so the lemon flavor infuses.

Make simple lemon-scented syrup

Strain the cooled syrup through a fine-mesh sieve into a clean jar to remove the zest solids. Refrigerate if not using immediately. This syrup is the sweet base for the soda and yields about 1 cup.

If using vanilla, stir 1/2 teaspoon pure vanilla extract into 2 tablespoons of the cooled syrup. If using fruit puree or flavored syrup, mix 2 tablespoons of your chosen puree or syrup with the base syrup instead. If using mint, bruise the leaves lightly with the back of a spoon or in your palms to release oils; you can steep them in the cooled syrup for 5–10 minutes, then remove so the flavor remains bright rather than bitter.

Prepare flavor additions

Taste the flavored syrup and adjust: add up to 1 tablespoon more syrup for sweeter soda or a little extra lemon juice (1/4 tsp increments) for brighter acidity.

Fill four tall glasses with about 1/2 cup ice each (total about 2 cups). For each serving, add 1 tablespoon (15 ml) of the flavored syrup to the glass. Pour 1 cup (240 ml) chilled club soda over the syrup and ice. Gently stir once to combine, taking care not to flatten the carbonation.

Mix soda

Garnish each glass with a lemon wheel or a sprig of fresh mint. Serve immediately. If making a pitcher: combine 1/2 cup flavored syrup with 4 cups chilled club soda in a pitcher, stir gently, and serve over ice.

Storage: keep leftover base syrup refrigerated up to 2 weeks. Do not carbonate syrup directly — always mix with chilled carbonated water at serving time.

granulated sugar

water (for syrup)

fresh lemon juice

finely grated lemon zest

pure vanilla extract

optional: fresh mint leaves (lightly bruised)

optional: fruit puree or flavored syrup (e.g., strawberry, ginger, cola concentrate)

chilled club soda or carbonated water

ice cubes

garnish: lemon wheel or fresh mint sprig

Roll 4–6 medium lemons on the counter to loosen juices, cut in half and juice until you have 1 cup (240 ml) of fresh lemon juice. Strain through a fine-mesh sieve into a measuring cup to remove seeds and excess pulp if desired.

Juice the lemons

Combine 3 tablespoons granulated sugar and 1/2 cup (120 ml) hot water in a heatproof container. Stir until the sugar is completely dissolved to create a concentrated syrup. (If you prefer, substitute 2 tablespoons prepared simple syrup and skip this step.)

Make sugar syrup

In a pitcher, combine the strained lemon juice and the cooled sugar syrup. Add 3 1/2 cups (820 ml) cold water and stir thoroughly. Taste and adjust: for sweeter lemonade add up to 2 tablespoons simple syrup or more sugar syrup; for stronger lemon flavor add a few tablespoons more lemon juice.

Combine and dilute

Refrigerate the pitcher for at least 30 minutes to let flavors meld and to chill thoroughly. You can also serve immediately over ice, but chilling improves balance.

Chill

Fill glasses with ice cubes (about 1/2 cup ice per glass). Pour lemonade into glasses, leaving a little room at the top for garnish.

Serve on the rocks

Add a lemon slice to the rim or float it on top of each glass. Slap mint leaves between your palms to release aroma and add 1–2 leaves per glass if using.

Garnish

For sparkling lemonade, replace up to half of the cold water with chilled club soda (about 2 cups club soda for a lighter fizz). Stir gently to preserve carbonation and serve immediately.

Sparkling variation

water (hot)

cold water

lemon slices (for garnish)

fresh mint leaves (optional)

simple syrup (if you prefer sweeter)

club soda (for sparkling variation)

Pour 1.5 liters of water into a kettle or pot and bring it to a rolling boil.

Bring water to a boil

Remove the boiling water from heat and add 6 black tea bags (or an equivalent amount of loose tea in an infuser). Let the tea steep for 5 minutes for a standard strength. For stronger tea, steep up to 7 minutes. Do not oversteep more than 8 minutes to avoid excessive bitterness.

Steep tea

After steeping, remove the tea bags or strain out the leaves. Press bags gently with a spoon against the side of the pot to extract flavor, but avoid squeezing them hard to minimize bitterness.

While the tea is still hot, add up to 4 tablespoons granulated sugar (adjust to taste) and stir until fully dissolved. If you prefer honey, add 2–3 tablespoons while the tea is warm and stir until incorporated. Alternatively, prepare 1:1 simple syrup by heating equal parts sugar and water until sugar dissolves; use simple syrup (cold) to sweeten the chilled tea to taste.

Sweeten while hot (recommended)

Allow the sweetened or unsweetened hot tea to cool slightly at room temperature for 15–20 minutes, then transfer to the refrigerator to chill for at least 45–60 minutes. To speed this, pour the tea into a shallow container to increase surface area.

If the brewed tea is very concentrated or you prefer a milder flavor, add up to 500 ml cold water (adjust quantity to taste) after chilling and stir.

Fill serving glasses with ice (about 1 cup ice per 12-16 oz glass). Pour chilled tea over the ice, leaving space for lemon slices or additional water if desired.

Garnish each glass with a couple of lemon slices and a mint sprig if using. Taste and adjust sweetness with cold simple syrup if needed.

Serve immediately. Leftover iced tea keeps in the refrigerator, covered, for up to 3 days.

black tea bags (or loose-leaf equivalent)

water

honey

simple syrup (see directions)

fresh lemon (sliced)

fresh mint sprigs (optional)

cold water (to dilute/adjust)

Clean mushrooms by brushing or wiping with a damp towel; avoid soaking. Slice cremini and chop wild mushrooms so pieces are roughly uniform. Pat mushrooms dry if needed.

Prepare mushrooms

Heat a large sauté pan over medium heat. Add extra‑virgin olive oil and 2 tablespoons butter. When butter foams, add minced shallots and cook 3–4 minutes until translucent but not browned. Add minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Increase heat to medium‑high. Add sliced cremini and wild mushrooms in a single layer if possible. Let them sear without crowding for 2–3 minutes, then stir and continue cooking 4–5 minutes until golden and any moisture has evaporated.

Cook mushrooms

Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine simmer and reduce by about half (3–5 minutes) so alcohol cooks off and flavor concentrates.

Deglaze & reduce

Lower heat to medium. Stir in cream cheese until incorporated, then add heavy cream and whole milk. Bring to a gentle simmer — do not boil vigorously. Simmer 4–6 minutes until sauce slightly thickens.

Build cream sauce

Remove pan from heat. Stir in grated parmesan until melted and smooth. Add flat‑leaf parsley, thyme leaves, sea salt, and black pepper. If using, stir in truffle oil sparingly (about 1 tsp). Taste and adjust seasoning. Keep sauce warm over very low heat while pasta cooks.

Finish sauce

Bring a large pot of salted water to a rolling boil. Cook tagliatelle or fettuccine according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.

Cook pasta

Add drained pasta directly to the warm mushroom cream sauce. Toss gently with tongs to coat. If the sauce seems too thick, add reserved pasta water 2–3 tablespoons at a time until you reach a silky, clingy consistency that coats the pasta (you may not need the full cup). Stir in lemon zest and lemon juice to brighten flavors.

Combine pasta and sauce

Taste and correct seasoning with salt and pepper. Divide pasta among warmed plates or shallow bowls. Sprinkle toasted pine nuts and scatter microgreens or baby arugula on top for freshness and texture.

Adjust & plate

If using beef medallions, pat them dry and season both sides with kosher salt and freshly ground black pepper.

Season protein

Heat a heavy skillet (cast‑iron preferred) over high heat until smoking. Add neutral oil. Place medallions in pan and sear 2 minutes on the first side without moving, then flip. Add 1 tablespoon butter and baste the medallions continuously for another 1–2 minutes for medium‑rare (internal temp ~125–130°F/52–54°C). Adjust time for desired doneness.

Sear medallions

Transfer medallions to a cutting board and rest 5 minutes. Slice thinly against the grain into 1/4‑inch slices and arrange on top of plated pasta. Spoon any resting juices over the meat and pasta.

Rest & finish

extra‑virgin olive oil

unsalted butter

shallots, finely minced

garlic cloves, minced

cremini or baby bella mushrooms, thinly sliced

wild mushrooms (porcini or shiitake), chopped

dry white wine

heavy cream

whole milk

parmesan cheese, finely grated

cream cheese, softened

truffle oil (optional)

flat‑leaf parsley, chopped

fresh thyme leaves

sea salt

freshly ground black pepper

fresh tagliatelle or fettuccine (or dried equivalent)

reserved pasta cooking water

lemon zest

lemon juice

toasted pine nuts (optional)

microgreens or baby arugula (for garnish)

beef tenderloin medallions or filet mignon, 1‑1.5 in thick

kosher salt

neutral oil (canola or grapeseed)

unsalted butter (for basting)

If using fresh cherries, pit them and halve if large. If using frozen, do not thaw fully; add them frozen or partially thawed to the pot.

Prepare cherries

Combine cherries, granulated sugar, brown sugar, lemon juice and water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Once simmering, reduce heat to medium-low and cook, stirring occasionally, until cherries begin to break down and release their juices, about 8–10 minutes.

In a small bowl, whisk cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering cherry mixture to thicken. Continue to simmer 1–2 minutes until sauce thickens slightly.

Remove the pan from heat and stir in butter and vanilla extract until melted and incorporated.

While the cherries simmer (after they have started to break down but before adding the cornstarch), add cinnamon, ginger, nutmeg, and the optional star anise or cardamom. Stir to infuse the compote for 2–3 minutes over low heat so the spices bloom without becoming bitter.

Taste and adjust spices as desired. If the compote tastes too sweet, add another 1/2 teaspoon lemon juice; if it needs more warmth, add an extra pinch of cinnamon or ginger.

If using alcohol, stir in the bourbon or rum off the heat. Allow it to warm in the compote for 30 seconds. For a cooked-off flavor without alcohol, return to low heat for 1 minute; for a brighter boozy note, serve as-is.

Stir in sea salt to lift the flavors. Taste and adjust salt, sugar or spices to preference.

To serve decadently: place one scoop of vanilla ice cream or a dollop of mascarpone in each dessert bowl. Spoon generous portions of the warm cherry spice compote over the ice cream. Sprinkle with toasted almonds or chopped pistachios for crunch.

Leftover compote: cool to room temperature, transfer to an airtight container and refrigerate up to 1 week or freeze up to 3 months. Reheat gently on the stove or in the microwave before serving.

fresh or frozen pitted cherries

brown sugar, packed

cornstarch

vanilla extract

ground cinnamon

ground ginger

ground star anise or anise seed (optional)

freshly grated nutmeg

ground cardamom (optional)

bourbon or dark rum (optional)

vanilla ice cream or mascarpone (for serving)

toasted almond slices or chopped pistachios (optional)

Finely shave or grate 2 oz dark chocolate into curls or small flakes. Reserve 2 tablespoons for garnish. Melt remaining (if using) in a small heatproof bowl set over a pan of simmering water (double boiler) until just smooth, stirring occasionally. Remove from heat and cool slightly so it thickens to a drizzle consistency.

Melt and Shave

If desired, dust serving glasses lightly with cocoa powder by shaking a small sieve over the inside rim and bottom of each glass.

Place a cocktail shaker or a large jar and the serving glasses in the freezer for 10 minutes to get everything nicely chilled. This helps keep the cream from separating and yields a smoother texture.

Chill Equipment

In the chilled shaker or jar, pour 0.75 cups green crème de menthe, 0.75 cups crème de cacao, 1.5 cups heavy cream, 0.5 cups whole milk and 1 teaspoon vanilla extract. If using the Optional Boozy Boost, add 2 tsp coffee liqueur and 1 tsp mint-infused vodka or absinthe now.

Combine Liquids

Seal the shaker tightly and shake vigorously for 20–30 seconds until the mixture is frothy and well combined. If you don’t have a shaker, whisk vigorously in a bowl or blend briefly (5–8 seconds) in an immersion blender or countertop blender for a silkier texture.

Emulsify

Taste a small amount and adjust sweetness or mint intensity if needed by adding up to 1 tablespoon additional crème de cacao (for sweetness/chocolate) or 1 tablespoon extra crème de menthe (for mint). If you add more, shake again briefly to combine.

Taste and Adjust

Take the slightly cooled melted chocolate and drizzle it inside each chilled serving glass, creating streaks down the sides. Place glasses briefly in the freezer for 30–60 seconds to set the drizzle.

Drizzle Glasses (optional)

Strain or pour the shaken Grasshopper mix into the prepared glasses, filling each about three-quarters full or to your preferred portion. Top each serving with a dollop (about 2 tablespoons) of whipped cream if using.

Pour and Top

Sprinkle chocolate shavings or curls (2 tablespoons total) over the whipped cream or directly on the drink. Dust lightly with cocoa powder if desired and add a fresh mint leaf on top of each serving for aroma and presentation.

Serve immediately while chilled. If making ahead, keep the mixed Grasshopper base refrigerated up to 24 hours and whisk briefly before serving; do not add whipped cream or chocolate drizzle until ready to serve.

crème de menthe (green)

crème de cacao (white or brown)

dark chocolate (70%)

cocoa powder (unsweetened)

chocolate shavings or curls

whipped cream (optional)

fresh mint leaves (for garnish)

coffee liqueur (optional — e.g., Kahlúa)

mint-infused vodka or absinthe (optional, very small amount)

Preheat an Irish coffee glass (8–10 oz) by rinsing with hot water or filling with hot water for 30 seconds, then discard the water. Warming prevents the drink from cooling too quickly.

Warm the glass

Brew 1 cup (about 8 fl oz) of very hot strong coffee. Pour 1 cup of the hot coffee into the warmed glass, leaving room for whiskey and cream (about 1 inch at the top).

Add 1 tablespoon brown sugar to the hot coffee and stir until fully dissolved. Use the back of a spoon and press gently to help dissolve if needed.

Pour 1.5 fl oz Irish whiskey into the sweetened hot coffee and stir briskly to combine and slightly cool the mixture so the cream will float more easily.

Chill a small metal or glass bowl for the cream for 5 minutes in the refrigerator or freezer to help it whip quickly.

Add 2 tablespoons cold heavy cream, 1 teaspoon powdered sugar, and 1 teaspoon vanilla extract to the chilled bowl.

Whip the cream mixture with a small whisk or hand-held frother until it reaches a light, thick pourable consistency — soft peaks are not necessary; you want it thick enough to float but still pourable (approximately 20–30 seconds by hand, less with an electric frother). Do not overwhip to stiff peaks.

Carefully pour or spoon the whipped cream over the back of a warm tablespoon held just above the coffee surface so the cream gently floats on top, creating a distinct layered look.

Finish with a light dusting of freshly grated dark chocolate or chocolate shavings (about 1 teaspoon) over the cream.

Optionally top with 1–2 whole coffee beans for presentation.

Serve immediately while the coffee is hot and the cream remains chilled. To drink, sip the hot coffee through the cool cream layer for the classic Irish coffee experience.

Soda

Lemonade

Iced Tea

Meet Me At The Top

Cherry Spice

Stoned Grasshopper

Milas Irish Coffee

Baklava Martini

Cloud 9

Milas Espressotini

Queen Of Sheba

Tools Of The Trade

Dirty Birdy

Maria's Glass

Haute Couture

Secret Garden