Topo Chico

Sparkling Water

Rose or Prosecco

Freshly Brewed Coffee

Iced Tea

Bottled Water

Soft Drinks

Johnny Walker Red

Herradura Tequila

Tanqueray

Malibu Rum

Crown Royal

Tito's Vodka

Bud Light, Miller Lite, Michelob Ultra, Shiner, Dos XX, Heineken, Corona

Beer (Select Two)

Strawberry Spinach Salad

Caesar Salad

House Salad

Raspberry Chipotle Pork Medallions

Chicken Piccata

Prime Rib

Crispy Chicken Marinara

Chicken Parmesan

44 Farms Ribeye Garlic Mashed Potatoes Seasoned Green Beans

Mesquite Grilled Ribeye – 14oz

Fettucine Alfredo

Refrigerate the Topo Chico bottle until well chilled (about 2–4 hours) or place it in an ice bucket for 20–30 minutes before serving.

Chill bottle

Select a tall, narrow glass (collins or highball). If desired, fill the glass with ice. For the cleanest presentation, you can serve without ice straight from a chilled bottle into a chilled glass.

Prepare glass

Open the bottle gently to preserve carbonation. Tilt the glass slightly and pour the Topo Chico slowly down the side to reduce foaming. Fill to your preferred level (typically the full bottle for one serving).

Pour

If desired, squeeze the lime wedge over the surface, drop it into the glass, or rub the rim with the lime before dropping it in. Add the mint sprig for aroma and a decorative touch.

Garnish (optional)

Serve immediately while the mineral water is fizzy and cold.

Topo Chico sparkling mineral water

Lime wedge

Fresh mint sprig

If desired, chill the glass in the refrigerator or freezer for 5–10 minutes. Gather chilled carbonated water, ice (if using), and garnish ingredients.

Chill and prepare glass

Place 3–4 ice cubes into the chilled glass if you want your drink extra cold. Omit ice if you prefer undiluted sparkling water.

Add ice

Hold the bottle or can at an angle and slowly pour 1 cup of chilled carbonated water into the glass to preserve as much carbonation as possible. Pour gently down the side of the glass.

Pour sparkling water

Squeeze the lemon or lime wedge lightly over the glass to release a few drops of juice, then drop the wedge into the glass. Clap or gently bruise the mint leaves between your palms to release aroma and add them as a garnish.

Serve immediately while the water is fizzy. Stirring is not necessary. Replenish with more sparkling water as needed.

Serve

chilled carbonated water (club soda, seltzer, or sparkling mineral water)

ice cubes (optional)

fresh lemon or lime wedge (optional, for garnish and a hint of flavor)

fresh mint leaves (optional, for garnish)

Place a champagne flute or coupe in the freezer for 5–10 minutes or fill with ice water while you prepare ingredients to ensure the cocktail stays cold.

Chill glassware

Measure and have chilled rosé and Prosecco ready. Keep the Prosecco chilled in the refrigerator until the last moment.

In a mixing glass or small pitcher, pour 4 oz chilled rosé, 0.5 oz elderflower liqueur, and 0.25 oz fresh lemon juice. If you prefer a sweeter drink, add 0.25 oz simple syrup. Stir gently for 10–15 seconds to combine flavors.

Combine base and aromatics

If using a mixing glass and you prefer no ice dilution in the glass, strain the rosé mixture into the chilled flute or coupe. If serving in a rocks glass, fill the glass with 3 ice cubes and pour the rosé mixture over the ice.

Strain if needed

Slowly top the glass with 2 oz cold Prosecco. Pour gently down the side of the glass or over the back of a spoon to preserve effervescence and control foam. Leave a small head of bubbles (about 1/4 inch).

Top with Prosecco

Express the lemon twist over the cocktail to release essential oils, then drop it into the glass or perch a thin lemon wheel on the rim. Optionally slap a mint sprig between your palms to release aroma and float it on top.

Serve immediately while the Prosecco is fizzy. If serving multiple, prepare the rosé + liqueur base in a pitcher and add Prosecco to each glass just before serving to preserve bubbles.

rosé wine

Prosecco (cold)

elderflower liqueur (St-Germain or similar)

simple syrup (optional, 1:1)

fresh lemon juice

lemon twist or thin lemon wheel

fresh mint sprig (optional)

ice (if serving in a rocks glass)

Measure 1 tablespoon (0.0417 cups) of freshly ground coffee per 6 ounces (0.75 cups) of water. This recipe is scaled for one 6-ounce cup. Adjust proportionally for more servings.

Measure coffee

Heat fresh water to just off boil (93–96°C / 200–205°F). If using an electric kettle with temperature control, set it to that range; otherwise bring to a boil and let sit 30 seconds.

Heat water

Use your preferred brewing method (drip coffee maker, pour-over, French press). For pour-over: place a filter and rinsed paper with hot water, add the measured ground coffee, pour about 12–18 g (2 tablespoons) of water to bloom for 30 seconds, then slowly pour the remaining hot water until you reach 6 oz. For French press: add grounds, pour hot water, stir gently, steep 4 minutes, then press. For drip machine: add coffee to basket and start brew cycle. The goal is to extract a clean, balanced cup.

Brew

Once brewed, pour the hot coffee into a mug (approximately 6 oz).

Add 1/4 cup (4 tablespoons) milk or half-and-half to the hot brewed coffee. If you prefer a flavored option, add 1 tablespoon of flavored creamer instead or in addition.

Add creamer

Stir in 1 teaspoon granulated sugar (or to taste) until fully dissolved. Taste and adjust sweetness or creamer amount as desired.

Sweeten

Serve immediately. Optionally garnish with a light dusting of cocoa powder or cinnamon.

freshly ground coffee (medium grind)

water (hot, just off boil ~93–96°C / 200–205°F)

milk or half-and-half (creamer)

granulated sugar

optional flavored creamer (vanilla or hazelnut)

Bring 8 cups of water to a boil in a kettle or saucepan. Once boiling, remove from heat and add 6 black tea bags. Let steep for 5 minutes for a standard strength or up to 8 minutes for stronger flavor. Avoid steeping longer than 8 minutes to prevent excessive bitterness.

Boil water and steep

After steeping, remove and discard the tea bags, gently pressing each against the side of the pot with a spoon to extract extra brewed tea without squeezing too hard (which releases bitter tannins).

In a heatproof measuring cup or small saucepan, combine 1 cup granulated sugar with 1 cup hot water and stir until sugar is fully dissolved to create simple syrup. Let cool slightly.

Make sugar syrup (if using granulated sugar)

If you prefer plain granulated sugar instead of pre-made syrup, stir the hot simple syrup into the warm brewed tea until combined. Alternatively, add 1/2 cup simple syrup directly to the brewed tea and taste; add more to reach desired sweetness.

Roll the 2 fresh lemons on the countertop with your palm to loosen juices. Cut lemons in half and juice them until you have about 1/3 to 1/2 cup lemon juice (approximately from 2 lemons). Strain seeds. Stir the lemon juice into the sweetened warm tea. Taste and adjust: add more syrup or lemon as preferred.

Allow the sweetened lemon tea to come to room temperature (about 20–30 minutes). Transfer the tea to a pitcher and refrigerate for at least 1 hour until well chilled. For faster cooling, place the covered pitcher in an ice bath or add a handful of ice cubes, then top up later to avoid dilution.

Fill glasses with about 1/2 cup ice (adjust to preference). Pour chilled tea over ice. Garnish each glass with a lemon slice and a mint leaf if using. Stir and serve immediately. Sweetness can be adjusted at the table with additional simple syrup to taste.

water

black tea bags

fresh lemons (for juice)

lemon slices (for garnish)

hot water (to dissolve sugar)

simple syrup (optional, to taste)

ice cubes

fresh mint (optional garnish)

Choose a single-serving sealed bottled still water. Ensure the bottle is within its recommended use date and the seal is intact. If the bottle was refrigerated, remove it from the fridge and check the temperature; if you prefer it chilled, keep it refrigerated until ready to serve. If you prefer room temperature, allow it to sit for a few minutes out of the fridge. Present the bottle to the guest or open it by removing the cap and pour into a glass if requested.

Select and serve

bottled still water (single-serving)

Place the selected can or bottle in the refrigerator for at least 30–60 minutes before serving. Alternatively, submerge in an ice-water bath for 5–10 minutes to chill quickly.

Chill (if not already chilled)

Select a clean 12 oz glass. If desired, add 4–6 ice cubes to the glass. For a lightly diluted cold drink, use more ice; for minimal dilution, use fewer ice cubes or serve in a chilled glass.

Hold the can or bottle upright. Open the can tab or remove the bottle cap. Tilt the glass at a slight angle (about 45°) and pour the soda slowly down the side to reduce foaming. Pause if foaming becomes excessive, then continue to fill until the glass is about 90% full.

Open and pour

For citrus accent, squeeze one lemon or lime wedge over the drink and drop the wedge in the glass. Insert a reusable straw if desired.

Finish

Serve immediately. Keep any opened cans or bottles refrigerated and consume within 24–48 hours for best flavor and carbonation.

Coca-Cola (classic)

Diet Coke

Sprite

Dr Pepper

Ice cubes

Lemon or lime wedges

Reusable straw

Glass (12 oz)

Fill a rocks glass with the serving ice and set aside to chill while you build the drink.

In a cocktail shaker, add 2 oz Johnnie Walker Red Label, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 2 dashes of Angostura bitters.

Combine ingredients

Add about 6 ice cubes to the shaker, secure the lid, and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Shake

Discard the chilling ice from the rocks glass. Strain the shaken cocktail over fresh ice in the chilled rocks glass.

Strain

Express a lemon twist over the drink to release the oils, run the twist around the rim, then drop it into the glass. Serve immediately.

Garnish & serve

Johnnie Walker Red Label Scotch Whisky

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Angostura bitters

Ice (for shaking)

Ice (for serving)

Lemon twist (garnish)

If you prefer a salted rim, rub a lime wedge around the edge of a rocks glass, then dip the rim into a small plate with the coarse salt to coat. Set glass aside.

Rim the glass (optional)

Fill a cocktail shaker with the measured ice (about 1 cup) so the ingredients chill quickly.

Add 2 oz Herradura Reposado tequila to the cocktail shaker over the ice.

Pour in 0.75 oz fresh lime juice, 0.5 oz agave nectar, 0.5 oz orange liqueur, and add 2 dashes of Angostura bitters.

Secure the shaker lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted on the outside.

Strain the cocktail into the prepared rocks glass over fresh ice (one large cube or several smaller cubes).

Garnish with a lime wheel or wedge on the rim. Optionally express a lime peel over the drink to release aromatic oils.

Herradura Reposado tequila

Fresh lime juice

Agave nectar (1:1 simple agave syrup)

Orange liqueur (Cointreau or Triple Sec)

Lime wheel or wedge

Coarse salt or flaked sea salt (optional, for rim)

If desired, chill a coupe or martini glass by filling it with ice water and setting aside while you build the cocktail. Alternatively, place the glass in the freezer for a few minutes.

Prepare and chill glass

Pour 2 oz Tanqueray gin, 0.75 oz fresh lime juice, and 0.5 oz simple syrup into a cocktail shaker.

Measure and combine

Add 6 ice cubes to the shaker. Seal and shake vigorously for 12–18 seconds until the shaker is cold to the touch and the mixture is well chilled and slightly diluted.

Add ice and shake

Discard ice water from the chilled glass (if used) and dry the rim. If you prefer a very cold rim, strain the cocktail into the glass immediately after shaking.

Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine-mesh strainer (or a julep strainer) to remove ice shards and pulp.

Garnish with a lime wheel on the rim or express a lime (or lemon) peel over the drink to release oils, then drop the peel into the glass. Serve immediately.

Tanqueray London Dry Gin

Lime wheel or twist

Lemon or lime peel (optional)

Fill a highball or hurricane glass with ice to chill while you mix the drink.

In a cocktail shaker or mixing glass filled halfway with ice, add 2 oz Malibu coconut rum, 4 oz pineapple juice, 0.5 oz coconut cream (or cream of coconut) and 0.5 oz fresh lime juice.

Secure the shaker lid and shake vigorously for about 10–12 seconds until the outside of the shaker is frosty and the ingredients are well combined.

Discard ice from the chilled serving glass if desired, then fill the glass with fresh ice and strain the shaken mixture into the glass.

Strain and serve

Garnish with a pineapple wedge and an optional maraschino cherry on a pick. Serve with a straw and stirrer.

Garnish and finish

Malibu coconut rum

Pineapple juice

Coconut cream (or cream of coconut, e.g., Coco López)

Pineapple wedge (garnish)

Maraschino cherry (optional garnish)

Place a large ice cube or fill an old-fashioned glass with fresh ice and set aside to chill while you build the cocktail.

In a cocktail shaker, add the Crown Royal whisky, fresh lemon juice, simple syrup, and two dashes of Angostura bitters.

Add ice to the shaker (about 6 ice cubes). Secure the lid and shake vigorously for about 12–15 seconds until the shaker is cold to the touch and the ingredients are well chilled and slightly diluted.

Double-strain the mixture into the prepared old-fashioned glass over the large ice cube (or over fresh ice) using a Hawthorne strainer and, if available, a fine mesh strainer to catch small shards.

Express the lemon twist over the drink to release oils, rub it briefly on the rim of the glass, then drop it into the cocktail. Serve immediately.

Garnish and serve

Crown Royal Canadian whisky

Simple syrup (1:1)

Large ice cube or fresh ice (for glass)

Chill a highball or rocks glass by filling with ice or placing in the freezer for a few minutes. In a shaker, add 2 oz Tito's Handmade Vodka, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and a handful of ice. Secure the lid and shake vigorously for about 10–12 seconds until the shaker is cold to the touch and the exterior is frosty.

Shake and serve

Discard ice from the chilled glass (if used). Strain the shaken mixture into the glass over fresh ice (large cube or fresh cubed ice).

If you prefer a lighter, longer drink, top with about 2 oz club soda and gently stir once to combine.

Top (optional)

Garnish with a lime wedge or wheel on the rim. Serve immediately.

Garnish

Tito's Handmade Vodka

Ice (cubed)

Club soda (optional, for a longer drink)

Lime wedge or wheel (garnish)

From the Beers list (Bud Light, Miller Lite, Michelob Ultra, Shiner, Dos Equis, Heineken, Corona), select two bottles that you want to serve. Quantity per selection is one bottle each.

Choose two beers

If bottles are at room temperature, chill in a refrigerator for at least 90 minutes or place in an ice bucket with ice and cold water for 15–20 minutes until well chilled (aim for 38–45°F / 3–7°C). Use ice and about 2 cups if using a small bucket.