PINA COL

DOMESTIC TALL BOY

TALL BOY

DRAFT NET BREWSK

Titos Vodka, Lime Juice, Grenadine, Simple Syrup topped with Coconut Pomegranate Foam.

Pink Flamingo

Half Pound Double Bacon Cheeseburger w/ Onion, Tomato, Pickles & Yuzu Mayo.

The Classic

Bacardi Silver, Coconut Cream, Pineapple & Lime Juice.

PINA COLADA ROCKS

Half Pound Double Bacon Cheeseburger w/ Kimchi, Fried Egg & Good AF sauce.

k Mac

Hand-Cut Fries, Fried Egg, Chinese Southern Gravy, Scallions, Phat Furikake, Sharp Cheese Curds, Thai Siracha.

Phat Fries

Imitation Crab, Cream Cheese, Yuzu, Scallions. Served with Phat Duck Sauce.

Crab Rangoon

Sweet & Spicy Caramel, Arbol Chili, Fresh Squeezed Yuzu Citrus.

brussel sprouts

Chop the fresh pineapple into small pieces and measure out 2 cups. Ensure to remove the skin and core.

Prepare Pineapple

In a blender, combine the 2 cups of chopped fresh pineapple, 1 cup of coconut cream, and 1 cup of white rum. Add 2 cups of ice cubes for a slushy texture.

Blend Ingredients

Blend the mixture on high speed for about 30-60 seconds until it is smooth and creamy. If necessary, stop the blender to scrape down the sides.

Blend Until Smooth

Pour the Pina Colada into chilled glasses. Garnish each drink with a wedge of pineapple and a maraschino cherry on top.

Serve

Serve immediately and enjoy your refreshing Pina Colada!

Enjoy

Fresh Pineapple

Coconut Cream

White Rum

Ice Cubes

Pineapple Wedge (for garnish)

Maraschino Cherry (for garnish)

Begin by selecting a tall glass, such as a pint glass or a highball glass. Fill the glass with ice cubes to chill it.

Prepare the Glass

Pour 2 oz of vodka over the ice in the glass.

Add Vodka

Squeeze 0.5 oz of fresh lime juice into the glass, ensuring to catch any seeds.

Add Lime Juice

Slowly pour 4 oz of ginger beer into the glass to fill it, allowing it to mix gently with the vodka and lime juice.

Top with Ginger Beer

Garnish the drink with a lime wedge on the rim of the glass for added flavor and presentation.

Garnish

Serve immediately while cold and enjoy your Domestic Tall Boy!

Vodka

Ginger Beer

Fresh Lime Juice

Lime Wedge

Select a tall glass and fill it with ice cubes up to the brim.

In a cocktail shaker, combine 2 oz of vodka, 1 oz of lemon juice, and 0.5 oz of simple syrup. Shake well until the mixture is chilled.

Mix the Base Ingredients

Strain the mixed ingredients into the prepared glass with ice. Slowly pour 4 oz of club soda over the mixture.

Add Club Soda

Garnish the cocktail with a lemon slice on the rim of the glass.

Serve immediately and enjoy your Tall Boy cocktail!

Lemon Juice

Simple Syrup

Club Soda

Lemon Slice

Clean and sanitize all brewing equipment including the fermentation vessel, brew kettle, and any utensils to prevent contamination.

Step 1: Prepare the Equipment

In a large brew kettle, heat 5 gallons of water to approximately 165°F (74°C). This will be used for the mash.

Step 2: Boil the Water

Add 10 lbs of crushed malted barley to the water. Stir well and maintain the temperature at 150°F (65°C) for about 60 minutes.

Step 3: Mash the Malted Barley

After mashing, rinse the grains with hot water to extract sugars. Collect the liquid, known as wort, into the brew kettle.

Step 4: Sparging

Bring the wort to a boil and add 2 oz of bittering hops. Boil for 60 minutes, adding the 1 oz of aroma hops in the last 5 minutes.

Step 5: Boil the Wort

After boiling, cool the wort quickly using a wort chiller or an ice bath to around 70°F (21°C).

Step 6: Cool the Wort

Transfer the cooled wort to the sanitized fermentation vessel. Add 1 packet of ale yeast and seal with an airlock. Ferment for approximately 1-2 weeks.

Step 7: Fermentation

After fermentation, dissolve 3 cups of priming sugar in a small amount of water and add it to the beer. Bottle the beer, seal, and let it carbonate for 1-2 weeks.

Step 8: Bottling

After carbonation, chill your bottles and enjoy your homemade Draft Net Brewski!

Step 9: Enjoy

Water

Malted Barley

Hops (Bittering)

Hops (Aroma)

Yeast (Ale)

Priming Sugar

In a mixing bowl, combine the coconut milk, pomegranate juice, and powdered sugar. Whisk until well combined and slightly frothy. Set aside.

Prepare the Coconut Pomegranate Foam

In a cocktail shaker, add the Titos Vodka, fresh lime juice, grenadine, simple syrup, and ice. Shake vigorously for about 10-15 seconds until well chilled.

Strain the mixture into a chilled cocktail glass.

Strain and Serve

Carefully spoon the coconut pomegranate foam on top of the drink, allowing it to float on the surface.

Top with Foam

Garnish with a lime wheel or a cherry if desired. Serve immediately and enjoy your Pink Flamingo!

Garnish and Enjoy

Titos Vodka

Grenadine

Coconut Milk

Pomegranate Juice

Powdered Sugar

Chop the onion, slice the tomato into thick slices, and prepare the pickles. Set aside.

Prepare the Ingredients

In a bowl, combine the ground beef with salt and black pepper. Divide the mixture into two equal portions and shape each into a patty, about 1 inch thick.

Make the Patties

In a skillet over medium heat, cook the bacon slices until crispy (about 4-5 minutes). Remove and place on paper towels to drain excess grease.

Cook the Bacon

In the same skillet, drain excess bacon grease if necessary, leaving about 1 tablespoon. Increase heat to medium-high and add the burger patties. Cook for about 3-4 minutes on one side, then flip.

Cook the Burger Patties

After flipping the patties, place a slice of cheddar cheese on each patty. Cook for an additional 3-4 minutes for medium doneness.

Add Cheese

While the patties are cooking, cut the burger buns in half and toast them in the skillet until golden brown.

Toast the Buns

Spread 2 tablespoons of yuzu mayonnaise on the bottom half of each toasted bun. Place the cheeseburger patty on top, followed by 2 slices of bacon, onion, tomato, and pickles. Top with the other half of the bun.

Assemble the Burger

Serve the burgers immediately with your favorite sides. Enjoy!

Ground beef (80/20 blend)

Bacon

Cheddar cheese

Burger buns

Onion

Tomato

Pickles

Yuzu mayonnaise

Salt

Black pepper

Gather all the ingredients together. Make sure the coconut cream is well-mixed and the pineapple juice is chilled for the best flavor.

In a blender, add 2 oz of Bacardi Silver Rum, 1 oz of coconut cream, 2 oz of pineapple juice, and 0.5 oz of fresh lime juice.

Blend the Drink

Add 1 cup of ice to the blender with the other ingredients. Blend on high until the mixture is smooth and creamy.

Add Ice

Pour the blended mixture into a chilled glass. Make sure to leave some space for garnishing.

Serve the Drink

Garnish your Pina Colada Rocks with a wedge of pineapple and a maraschino cherry on top.

Serve immediately and enjoy your refreshing Pina Colada Rocks!

Enjoy!

Bacardi Silver Rum

Pineapple Juice

In a mixing bowl, combine the ground beef with salt and black pepper. Form into a patty approximately 1 inch thick.

Prepare the Patty

Preheat a grill or skillet over medium-high heat. Cook the patty for about 4-5 minutes on each side, until it reaches your desired doneness.

Cook the Patty

In a separate skillet, cook the bacon strips over medium heat until crispy. Drain on paper towels.

During the last minute of cooking the burger, place the cheddar cheese slices on top of the patty and cover to melt.

Melt the Cheese

While the burger is cooking, measure out the kimchi and set aside for topping.

Prepare the Kimchi

In the same skillet used for the bacon, melt the butter over medium heat. Crack the egg into the skillet and cook until the white is set and the yolk is still runny, about 2-3 minutes.

Fry the Egg

In a small bowl, combine mayonnaise, sriracha, and lemon juice. Mix well until smooth.

Mix the Sauce

Toast the burger bun lightly. Spread the Good AF sauce on the bottom half of the bun. Place the cooked patty with melted cheese on top, followed by the crispy bacon, kimchi, lettuce, tomato, and the fried egg. Top it with the other half of the bun.

Build the Burger

Ground beef

Bacon strips

Cheddar cheese slices

Kimchi

Butter

Mayonnaise

Sriracha

Lemon juice

Lettuce

On a serving platter, layer the fried potatoes. Top with the fried eggs, drizzle the Chinese southern gravy over the top, and finish with scallions, Phat Furikake, sharp cheese curds, and Thai Sriracha.

Assemble the Phat Fries

Scallions, thinly sliced

Phat Furikake

Sharp Cheese Curds

Thai Sriracha

In a medium bowl, combine the imitation crab meat, softened cream cheese, yuzu juice, and finely chopped scallions. Stir until well combined and smooth.

Mix the Filling

Lay out the wonton wrappers on a clean surface. Spoon about 1 tablespoon of the crab filling into the center of each wrapper.

Prepare Wonton Wrappers

Moisten the edges of the wonton wrappers with water. Fold the wrapper over the filling to form a triangle and press the edges to seal tightly. You can also fold the corners to the center to create a more traditional crab rangoon shape.

Seal the Wrappers

Heat vegetable oil in a deep pan over medium heat. Once hot, carefully add the crab rangoon in batches, frying until they are golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Fry the Crab Rangoon

In a small bowl, combine duck sauce, soy sauce, sriracha, and sesame oil. Stir well to combine. Adjust seasoning to taste.

Mix the Duck Sauce

Imitation Crab Meat

Cream Cheese

Yuzu Juice

Scallions

Wonton Wrappers

Duck Sauce

Soy Sauce

Sesame Oil

Rinse the Brussels sprouts under cold water, trim the ends, and remove any discolored outer leaves. Cut each Brussels sprout in half lengthwise.

Prepare the Brussels Sprouts

In a medium saucepan over medium heat, melt the butter. Add the brown sugar and stir until it dissolves, about 2-3 minutes. Add the Arbol chili powder, soy sauce, salt, and black pepper, and stir until well combined. Continue to cook for an additional 2 minutes until the sauce thickens slightly. Remove from heat and add the fresh yuzu juice, stirring to combine.

Make the Sweet & Spicy Caramel Sauce

Preheat the oven to 400°F (200°C). Place the halved Brussels sprouts on a baking sheet and drizzle with a little olive oil, salt, and black pepper. Toss to coat evenly. Roast in the preheated oven for 20-25 minutes, or until they are tender and golden brown, stirring halfway through.

Roast the Brussels Sprouts

Once the Brussels sprouts are roasted, remove them from the oven and transfer them to a large serving bowl. Pour the sweet and spicy caramel sauce over the Brussels sprouts and toss gently to coat them evenly. Serve immediately.

Pina Col

Domestic Tall Boy

Tall Boy

Draft Net Brewsk

Pink Flamingo

The Classic

Pina Colada Rocks

K Mac

Phat Fries

Crab Rangoon

Brussel Sprouts