Blue Lagoon Lemonade

Coconut Syrup, Coconut Whipped Cream, Toasted Coconut Shreds

Toasted Coconut Latte

Earl Grey Tea, Raspberry Syrup, Coconut Whipped Cream

Pink Fog Latte

bloody mary

OK Spirits Highballs

Flaxseed waffle & house made, battered, crispy seitan chicken on a bed of mashed potatoes, butter ball, sprouts. Served with maple syrup.

Seitan’s Waffle

Chardonnay, Gewürztraminer, Viognier, Ehrenfelser

Indigenous World 2022 Ho-We-Nam Ho-We-Nem Sparkling

Sunset Mimosa

Black Tea, Chai Masala, Vanilla Syrup,Coconut Whipped Cream

Masala Chai Latte

The Hatch 2020 GOBSMACKED PS I LOVE YOU

Assorted flavours of locally brewed kombucha. Have you visited their tasting room?

Sajiva Kombucha

LOCALITY BREWING - Langley,BC Made with plant based BeMindful hunnie! Hunnie is made from certified organic apples that have been saved from waste!

Hunnie Lager

Black Tea, Chai Masala, Turmeric, Vanilla Syrup, Coconut Whipped Cream

Turmeric Chai Latte

Lush citrus and juicy fruit notes that sparkle across your palate.

Glitterbomb - Hazy Pale Ale

Matcha pucker lemonade

VICE & VIRTUE - Fresh orange, guava and papaya backed up by notes of melon, mango, eucalyptus and pine.

Brave New World NEIPA

iOITA Hazy IPA

RED BIRD BREWING - This traditional German style lager is light, crisp and easy drinking with a smooth finish.

Lady of the lake lager

Avocado, house made cotija cheese, sprouts, salt + pepper, on sourdough toast.

Avocado Toast (GFO)

Flaxseed waffle served with a butter ball & maple syrup.

Flaxseed Waffle

Green Citrus, Earl Grey, English Breakfast, Chai, Hot Cinnamon Spice. Herbal: Peppermint, Red Raspberry, Egyptian Chamomile.

Tilt is an off the wall, straight up, flippin' awesome lager.

Tilt Lager

With House Made Vanilla Syrup + Coconut Whipped Cream

Organic Matcha Latte

3 fried hash brown patties tossed in our secret seasoning with spicy mayonnaise for dipping!!

Hash Patties + Spicy Mayo

In a mixing bowl, combine the blue spirulina powder, pineapple juice, fresh lemon juice, and honey. Stir well until the spirulina and honey are fully dissolved.

Mix the Ingredients

Fill a glass with ice cubes. Pour the mixture over the ice, filling the glass about two-thirds full.

Prepare the Drink

Top off the glass with sparkling water. Stir gently to combine.

Add Sparkling Water

Garnish with lemon slices on the rim of the glass. Serve immediately and enjoy your Blue Lagoon Lemonade!

Garnish and Serve

Blue spirulina powder

Pineapple juice

Fresh lemon juice

Honey

Sparkling water

Ice cubes

Lemon slices (for garnish)

Brew the espresso shots using your preferred method.

Brew Espresso

In a small saucepan, heat the coconut milk over medium heat until warm, but not boiling.

Heat Coconut Milk

Add coconut syrup to the warm coconut milk and stir until well combined.

Combine Milk and Syrup

Pour the espresso shots into a large mug, then add the coconut milk mixture on top.

Combine Espresso and Milk

In a mixing bowl, beat the coconut cream with an electric mixer until it becomes fluffy.

Whip Coconut Cream

Add powdered sugar and vanilla extract, then continue to beat until fully combined and fluffy.

Add Sugar and Vanilla

Top the latte with a generous dollop of coconut whipped cream.

Add Whipped Cream

Sprinkle toasted coconut shreds on top of the whipped cream for garnish.

Garnish with Coconut

Espresso

Coconut Milk

Coconut Syrup

Coconut Cream

Powdered Sugar

Vanilla Extract

Toasted Coconut Shreds

In a small saucepan, bring 2 cups of water to a boil. Remove from heat and add 2 cups of Earl Grey tea. Let steep for 5 minutes.

Brew the Tea

After steeping, strain the tea into a large cup or bowl. Stir in 1 tablespoon of sugar and 1 tablespoon of raspberry syrup until fully dissolved.

Sweeten the Tea

In a mixing bowl, whip 1 cup of coconut whipped cream until light and fluffy. You can add a bit of raspberry syrup for extra flavor and color if desired.

Prepare the Coconut Whipped Cream

Pour the sweetened Earl Grey tea into a serving glass. Top generously with the coconut whipped cream.

Assemble the Latte

Drizzle some raspberry syrup on top for garnish. Serve immediately and enjoy your Pink Fog Latte!

Serve

Earl Grey Tea

Raspberry Syrup

Coconut Whipped Cream

Sugar

Water

In a shaker, combine the Okanagan Spirits Vodka, tomato juice, Worcestershire sauce, hot sauce, and lemon juice.

Add celery salt and black pepper to taste. Adjust according to your preference.

Season to Taste

Fill the shaker with ice and shake gently to mix the ingredients.

Shake It Up

Strain the mixture into a glass filled with ice. Garnish with a celery stick and a lemon wedge.

Okanagan Spirits Vodka

Tomato Juice

Worcestershire Sauce

Hot Sauce

Lemon Juice

Celery Salt

Black Pepper

Celery Stick

Lemon Wedge

In a tall glass filled with ice, pour in your choice of Okanagan Spirits Vodka, Rye, or Gin. Fill the glass with your selected mixer (Phillips Craft Cola, Gingerale, Rootbeer, or Orange Soda) and gently stir.

Highball Assembly

Garnish with a lime wedge and fresh mint leaves for an aromatic touch.

Garnishing

Okanagan Spirits Rye

Okanagan Spirits Gin

Phillips Craft Cola

Gingerale

Rootbeer

Orange Soda

Lime Wedge

Mint Leaves

In a large bowl, whisk together the flaxseed meal, all-purpose flour, baking powder, and salt. In another bowl, mix the almond milk, maple syrup, and melted coconut oil. Combine wet and dry ingredients until just mixed. Let rest for 10 minutes.

Make the Waffle Batter

Preheat a waffle iron and spray with cooking oil. Pour the batter into the waffle iron and cook according to the manufacturer's instructions until golden brown. Set aside.

Cook the Waffles

Slice the seitan into chicken-like pieces. In one bowl, place the flour mixed with salt, pepper, garlic powder, and paprika. In another bowl, pour in the plant-based milk. Dip each seitan piece first into the flour, then into the milk, and finally coat with bread crumbs.

Prepare the Seitan

Heat oil in a large skillet over medium heat. Fry the battered seitan pieces until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

Fry the Seitan

In a large pot, boil the cubed potatoes until fork-tender, about 15-20 minutes. Drain and return to the pot. Mash the potatoes with almond milk, vegan butter, and salt to taste.

Make the Mashed Potatoes

On a serving plate, create a bed of mashed potatoes. Top with waffles and crispy seitan chicken. Garnish with fresh sprouts and serve with maple syrup on the side.

Plate the Dish

flaxseed meal

all-purpose flour

baking powder

salt

unsweetened almond milk

maple syrup

coconut oil (melted)

seitan

plant-based milk

bread crumbs

black pepper

garlic powder

paprika

oil for frying

potatoes (peeled and cubed)

vegan butter

fresh sprouts

In a large mixing bowl, combine the Chardonnay, Gewürztraminer, Viognier, and Ehrenfelser. Stir gently to blend the flavors.

Blend the Wines

Slowly pour in the sparkling water to the wine blend, mixing gently to maintain the fizz.

Add fresh mint leaves and lemon zest to the wine blend for added flavor and aroma.

Garnish

Refrigerate the mixture for at least 30 minutes before serving. Pour into glasses and enjoy chilled.

Chill and Serve

Chardonnay

Gewürztraminer

Viognier

Ehrenfelser

Sparkling Water

Fresh Mint Leaves

Lemon Zest

Ensure the Octobubble brut rose is chilled in the refrigerator for at least 2 hours before serving.

Chill the Ingredients

In a large pitcher, combine the chilled Octobubble brut rose and orange juice. Stir gently to combine.

Mix the Mimosa

Pour the mimosa mixture into champagne flutes, filling each glass about two-thirds full.

Octobubble brut rose

Orange juice

In a saucepan, bring 2 cups of water to a boil. Once boiling, add the black tea leaves and chai masala spice blend. Reduce heat and simmer for 5 minutes.

Add 1 cup of milk and sweetener to the saucepan. Stir well and heat until the mixture is steaming but not boiling, about 3-4 minutes.

Add Milk and Sweetener

Strain the tea mixture into mugs using a fine mesh strainer to remove the tea leaves and spices.

Strain the Tea

In a mixing bowl, whip the coconut cream until fluffy. You can add a touch of sweetener if desired.

Prepare Coconut Whipped Cream

Add 2 tablespoons of vanilla syrup to each mug of strained chai tea. Top with a generous dollop of coconut whipped cream.

Serve immediately and enjoy your Masala Chai Latte!

Black tea leaves

Chai masala spice blend

Milk (dairy or non-dairy)

Vanilla syrup

Coconut cream

Sweetener (sugar, honey, etc.)

In a large wine decanter, pour the entire bottle of Pinot Noir and the bottle of Syrah. Gently swirl the decanter to mix the wines.

Combine the Wines

Allow the combined wine to breathe for at least 30 minutes before serving. This enhances the flavors and aromas.

Let it Breathe

While the wine is breathing, prepare the optional enhancements. Arrange fresh berries, dark chocolate, and cheese on a platter.

Prepare Accompaniments

Pour the Gobsmacked wine into glasses and serve alongside the platter of berries, chocolate, and cheese for a delightful pairing.

Serve the Wine

Pinot Noir

Syrah

Fresh Berries (Raspberries, Blackberries)

Dark Chocolate

Cheese (Brie or Camembert)

Boil 4 cups of water and add 1 cup of sugar. Stir until dissolved. Add the black tea bags and steep for 10-15 minutes. Remove tea bags and let cool.

Blue Lagoon Lemonade

Toasted Coconut Latte

Pink Fog Latte

Bloody Mary

Ok Spirits Highballs

Seitan’s Waffle

Indigenous World 2022 Ho-we-nam Ho-we-nem Sparkling

Sunset Mimosa

Masala Chai Latte

The Hatch 2020 Gobsmacked Ps I Love You

Sajiva Kombucha

Hunnie Lager

Turmeric Chai Latte

Glitterbomb - Hazy Pale Ale

Matcha Pucker Lemonade

Brave New World Neipa

Ioita Hazy Ipa

Lady Of The Lake Lager

Avocado Toast (gfo)

Flaxseed Waffle

Tea

Tilt Lager

Organic Matcha Latte

Hash Patties + Spicy Mayo