Pride Punch

Flat rice noodles with a choice of chicken, beef or tofu & mushroom

Wok-fried noodles

BACHA HOT CHILI SAUCE

Paloma

Coconut Pineapple Martini

Cà phê Martini

El Ninot Garnacha Monastrell, Valencia, Spain

Hà Nội Iced Tea

Dragon Fruit & Lime Martini

Piattini Pinot Grigio Blush, Venezie, Italy

Benjamin Malbec, Argentina

La Ruchette Côtes du Rhône Rosé, Rhône, France

Bellefontaine Merlot, Languedoc, France

Selon Létang Viognier, Languedoc, France

Piattini Pinot Grigio, Venezie, Italy

Il Traliccio Trebbiano, Emilia Romagna, Italy

Prosecco Spumante, Venezie, Italy

Brewgooder Alcohol Free Lager

Daura Damm

Saigon Apple & Ginger Cider

Saigon Apple Cider

Pho Brewgooder Session IPA

Pho Brewgooder Hazy Pale Ale

Bia Hà Nội

In a large punch bowl, pour in the pineapple juice, orange juice, and cranberry juice. Stir well to mix the juices together.

Combine Juices

Slowly pour in the lemon-lime soda to the juice mixture. Stir gently to combine, ensuring not to lose the fizz.

Add Soda

Wash and slice the strawberries, lemon, and lime. Set aside for garnish.

Prepare Fruits

Add the sliced strawberries, lemon, and lime to the punch bowl. Toss in the fresh mint leaves for added flavor.

Add Fruits

If you are using spirits, add the vodka and rum into the punch bowl. Stir gently to combine.

Incorporate Spirits (Optional)

Let the punch chill in the refrigerator for at least 30 minutes before serving. Stir again before serving over ice.

Chill & Serve

Pineapple Juice

Orange Juice

Cranberry Juice

Lemon-Lime Soda

Strawberries, sliced

Lemon, sliced

Lime, sliced

Fresh Mint Leaves

Vodka

In a bowl, soak the flat rice noodles in hot water for about 15-20 minutes until softened. Drain and set aside.

Soak the noodles

Choose one of the proteins (chicken, beef, or tofu), and slice or cube accordingly. Set aside.

Prepare the protein

Slice the mushrooms, bell pepper, and julienne the carrot. Chop the green onions and set all vegetables aside.

Chop the vegetables

In a wok or large pan, heat the vegetable oil over medium-high heat.

Heat the pan

Add the chosen protein to the pan and stir-fry for about 3-5 minutes until fully cooked. Remove from pan and set aside.

Cook the protein

In the same pan, add garlic and ginger, stir-frying for about 30 seconds until fragrant. Then add the mushrooms, bell pepper, and carrot, cooking for another 3-4 minutes until vegetables are tender.

Stir-fry the vegetables

Add the soaked noodles to the pan along with the soy sauce, oyster sauce, sesame oil, and chili flakes. Toss everything together to combine.

Combine noodles and sauce

Return the cooked protein to the pan, and stir-fry everything together for another 2-3 minutes until heated through.

Add the protein back

Remove from heat, garnish with chopped green onions, and serve hot.

Garnish and serve

Flat rice noodles

Chicken breast (sliced)

Beef (sliced)

Tofu (cubed)

Mushrooms (sliced)

Bell pepper (sliced)

Carrot (julienned)

Green onions (chopped)

Soy sauce

Oyster sauce

Sesame oil

Garlic (minced)

Ginger (minced)

Chili flakes

Vegetable oil

Wash the red chili peppers, tomatoes, and garlic. Peel the garlic cloves and onion. Chop the onion, tomatoes, and red chili peppers into small pieces.

Prepare the Ingredients

In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the chopped garlic and sauté for another minute until fragrant.

Sauté the Base Ingredients

Add the chopped red chili peppers and tomatoes to the saucepan. Stir well, and cook for about 10-15 minutes until the tomatoes are soft and the mixture thickens.

Cook the Chili Mixture

Add salt, sugar, vinegar, black pepper, and cumin powder to the mixture. Stir well to combine all the ingredients and let it simmer for another 5 minutes.

Season the Sauce

Remove the saucepan from heat and let it cool slightly. Transfer the mixture to a blender and blend until smooth. If you prefer a chunkier sauce, blend it for a shorter time.

Blend the Sauce

Pour the blended sauce into a clean jar or bottle and let it cool completely. Store in the refrigerator for up to 2 weeks.

Store the Sauce

Red chili peppers

Garlic cloves

Onion

Tomatoes

Salt

Sugar

Vinegar (white or apple cider)

Olive oil

Black pepper

Cumin powder

Take a cocktail glass and rim it with salt. To do this, run a lime wedge around the rim of the glass, then dip the rim into a small plate of salt.

Prepare the Glass

In a cocktail shaker, add the tequila, grapefruit juice, lime juice, and simple syrup. Fill the shaker with ice cubes.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake Well

Strain the mixture into the prepared glass filled with fresh ice cubes.

Strain into Glass

Garnish the drink with a slice of grapefruit and a slice of lime on the rim of the glass.

Add Garnishes

Tequila

Grapefruit juice

Lime juice

Simple syrup

Grapefruit wedge

Lime wedge

Ice cubes

In a cocktail shaker, combine the coconut rum, pineapple juice, fresh lime juice, and simple syrup.

Shake the Ingredients

Fill the shaker with ice cubes to chill the mixture.

Add Ice

Securely close the shaker and shake vigorously for about 15-20 seconds until well mixed and chilled.

Strain the cocktail into a chilled martini glass.

Strain and Serve

Garnish with a slice of pineapple on the rim, a maraschino cherry in the center, and a sprinkle of shredded coconut on top.

Add Garnish

Serve immediately and enjoy your refreshing Coconut Pineapple Martini!

Enjoy

Coconut rum

Pineapple juice

Fresh lime juice

Pineapple slice

Maraschino cherry

Shredded coconut

Brew 1 cup of espresso using your preferred method, such as an espresso machine or stovetop espresso maker. Once brewed, set aside to cool slightly.

In a mixing glass, combine the brewed espresso with 2 tablespoons of coffee liqueur. Stir gently to mix the ingredients.

In a cocktail shaker, add 2 ounces of vodka and 1 tablespoon of vanilla syrup.

Pour the espresso and coffee liqueur mixture into the shaker.

Secure the lid on the shaker and shake vigorously for about 15 seconds to chill the mixture.

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

Garnish with 3 coffee beans and a light dusting of cocoa powder on top for an elegant finish.

Garnish

Espresso

Coffee Liqueur (like Kahlúa)

Vanilla Syrup

Ice Cubes

Coffee Beans

Cocoa Powder

Place the El Ninot Garnacha Monastrell in the refrigerator for about 30 minutes before serving to enhance its flavors and aromas.

Chill the Wine

Select your favorite wine glasses. Ensure they are clean and dry to enhance the tasting experience.

Prepare the Glasses

Open the bottle and pour approximately 150 ml of El Ninot Garnacha Monastrell into each glass, allowing for some space at the top.

Pour the Wine

Take a moment to appreciate the color and aroma of the wine before sipping. Enjoy the flavors of ripe red fruits and subtle earthy notes as you savor each sip.

Enjoy the Wine

El Ninot Garnacha Monastrell

In a teapot or heatproof container, combine the green tea leaves with boiling water. Let it steep for about 3-5 minutes, depending on your desired strength.

Step 1: Brew the Green Tea

After steeping, strain the tea leaves from the liquid into a pitcher, discarding the leaves.

Step 2: Strain the Tea

While the tea is still warm, add the sugar and stir until it completely dissolves.

Step 3: Add Sugar

Add the fresh mint leaves and lemon juice to the sweetened tea. Stir gently to release the mint's aroma.

Step 4: Incorporate Mint and Lemon

Allow the tea to cool to room temperature, then refrigerate for at least 30 minutes to chill.

Step 5: Chill the Tea

In a glass, add ice cubes and pour the chilled tea over the ice. Garnish with lemon slices and mint sprigs before serving.

Step 6: Serve with Ice

Green tea leaves

Boiling water

Fresh mint leaves

Lemon juice

Lemon slices

Mint sprigs

Cut the dragon fruit in half and scoop out the flesh with a spoon. Dice the flesh into small cubes and set aside for garnish.

Prepare the Dragon Fruit

In a cocktail shaker, combine the dragon fruit flesh, fresh lime juice, gin or vodka, and simple syrup. Fill the shaker with ice cubes.

Make the Cocktail Mix

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well mixed and chilled. Strain the mixture into a chilled martini glass.

Shake and Strain

Garnish the cocktail with a lime slice on the rim of the glass and a few cubes of dragon fruit floating on top. Serve immediately.

Garnish and Serve

Dragon fruit (fresh)

Gin or vodka

Lime slice (for garnish)

Dragon fruit cubes (for garnish)

Carefully harvest the Pinot Grigio grapes from the vineyard. Ensure that the grapes are ripe and free from any diseases.

Harvesting the Grapes

Crush the harvested grapes to release their juices. Use a wine press to separate the juice from the grape skins, making sure to keep the skins for a short period for color extraction.

Crushing and Pressing

Transfer the juice into fermentation tanks. Add the yeast and allow the juice to ferment at a controlled temperature of around 18-20°C (64-68°F) for about 2 weeks.

Fermentation

After fermentation, add sulfur dioxide to stabilize the wine and prevent oxidation.

Adding Sulfur Dioxide

Filter the wine to remove any remaining solids and clarify the liquid.

Filtration

Once filtered, bottle the wine in clean glass bottles. Seal them properly to ensure no air enters.

Bottling

Allow the wine to age for a minimum of 3 months in a cool, dark place before consumption to develop its flavors.