Grey Goose, St Germain, Cointreau, Lemon Juice

THE NO. 5 MARTINI

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Wine (White/Red) - $8g/$35b. Soju (Grapefruit, Strawberry, Green Grape, Chamisul) - $10.00 +add Yaku - $1.00. Beer (Sapporo, Blue Moon, Dos Equis) - $8.00.

Chill the bottle of dry white wine to 45–50°F (7–10°C). If serving by the glass, pour 5–6 oz (one glass) into a clean white wine glass by holding the stem. Present the bottle to the guest if required and top up as requested.

Serve by the glass

Place the bottle in an ice bucket partially filled with ice and cold water; present on a service tray. If using a cooler sleeve, slide on the bottle before placing on the table. For very young whites, allow slight warming in the glass—do not over-chill.

Bottle service

Serve at cellar temperature, about 60–65°F (15–18°C). Pour 5–6 oz into a clean red wine glass by holding the stem. Allow the guest to taste; offer to open a new bottle if serving from bottle.

If bottle is young or shows sediment, decant 30–60 minutes before service. Gently pour bottle into decanter, avoiding disturbing sediment. Present decanter and bottle for guest inspection if required.

Decanting (for bottle service)

Chill the selected soju bottle in a refrigerator or ice bucket to around 40–45°F (4–7°C). Serve straight in small shot glasses or in a lowball glass over ice if preferred. Pour 45–60 ml (one standard shot) per serving. For sharing, place bottle on table with small shot glasses. Make sure to open the bottle in view of guests and offer any flavor options.

To prepare a Yaku-soju (popular mixed style): chill both the soju and Yakult. Add one bottle (about 65–100 ml) of Yakult to a shot of soju (45–60 ml) in a mixing glass or directly in a lowball. Stir gently with a spoon or stir stick until lightly combined. For a fizzy variant, add a splash (30–60 ml) of soda water. Serve over ice in a short glass and provide a straw or stir stick.

Chill bottled beer to 38–45°F (3–7°C). Present a clean beer glass if requested. Open the bottle in view of the guest and pour gently down the side of the glass at a 45° angle, then straighten to create a 1/2–1 inch (1–2 cm) head. For Blue Moon, offer a lemon or orange wedge to be placed on the rim.

Bottled beer

If using draught, draw the beer by tilting the glass at 45°, pull the tap forward, fill until nearly full, then straighten the glass and finish to form a proper head (1/2–1 inch). Serve immediately.

Draught / pint service

Chilled dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)

Ice bucket (for bottle service)

Wine cooler sleeve (optional)

Room-temperature red wine (e.g., Cabernet, Merlot)

Decanter (optional, for bottle service)

Bottled soju (chilled)

Flavored soju (grapefruit or strawberry or green grape) or original Chamisul

Small shot glasses

Ice (for serving chilled)

Yaku / Yakult-style probiotic yogurt drink

Optional: spoon or stir stick

Bottled or draught beer (Sapporo or Blue Moon or Dos Equis)

Beer glass (pint or appropriate style)

Lemon wedge (for Blue Moon, optional)

ALCOHOLIC DRINKS

(Grapefruit, Strawberry, Green Grape, Chamisul)

Soju

Beer (Sapporo, Blue Moon, Dos Equis)

Wine (White/Red)

Viet Ice Coffee

Thai Lime Tea

Chrysanthemum Tea

Make ALCOHOLIC DRINKS Recipe in just 5m. Wine (White/Red) - $8g/$35b. Soju (Grapefruit, Strawberry, Green Grape, Chamisul) - $10.00 +add Yaku - $1.00. Beer (Sapporo, Blue Moon, Dos Equis) - $8.00.

Alcoholic Drinks Recipe

Descriptors

Tasting Notes

Food Pairings

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