NEWPORT NEGRONI

Today's Secret Sake (Bonus: Keep the Glassware!)

ONE-CUP SAKE

BEER FLIGHT

HAND MADE PASTA

FRIED CAULIFLOWER

GIN-ELDERFLOWER-CRANBERRY

AMARO ON THE ROCKS

JALAPENO HOT TODDY

GLASS OF WINE

Mix Green - Orange Chipotle - Pickled Onion

CRAB CAKE

CLAM ROCKEFELLER

FRIED ZUCCHINI

GRILLED PRAWNS

Aragosta, Vermentino DOC Sardegna, Italy

La Raspa, Vino Verde Sierra de Málaga, Spain

Vignerons De Buxy, Chardonnay Burgundy, France

Ca'stele, Pinot Grigio Friuli-Venezia, Italy

Domaine Gavoty Var La Cigale, Rosé Provence, France

Courvoisier VSOP

Poggio Costa, Prosecco Veneto, Italy

Alexander Grappa

Taylor Fladgate 20yr

Taylor Fladgate 10yr

Sandeman

Add the gin, Campari, and sweet vermouth to a mixing glass.

Combine and chill

Fill the mixing glass with ice cubes (about 6–8 cubes). Stir gently and consistently for 20–30 seconds (about 20–30 full strokes) until the mixture is well chilled and properly diluted (~20–25% dilution perceived as slight softening of spirit intensity).

Add ice and stir

Place a large ice cube or ice sphere in a chilled old-fashioned (rocks) glass.

Prepare serving glass

Using a julep or Hawthorne strainer, strain the stirred cocktail from the mixing glass into the serving glass over the large ice cube.

Strain

Express the oils of an orange peel over the surface by twisting the peel skin-side down above the drink, then rub the peel around the rim and drop it into the glass as garnish.

Garnish

Serve immediately. Optionally provide a stirring pick or straw for slow sipping.

London dry gin

Campari

Sweet vermouth (rosso)

Ice (for stirring)

Large ice cube or ice sphere (for serving)

Orange peel (garnish)

Decide whether you want your sake chilled, room temperature, or warmed. Premium seishu is often best slightly chilled or room temp; junmai and some richer styles accept gentle warming.

If serving chilled: place the glass in the refrigerator for 5–10 minutes or fill it with ice water for 2–3 minutes, then discard the ice water and dry quickly.

If serving warm: fill a small pot with hot water (not boiling) or heat kettle water to about 55–60°C (130–140°F). Pour the hot water into a heatproof bowl or small pot large enough to hold your sake container or glass for a bain-marie. Wrap the glass in the small towel if it’s thin to protect hands when warming.

If you prefer very cold sake, add 3 ice pieces to the glass just before pouring, or place the bottle in an ice bucket for 5–8 minutes. Remove ice if you don’t want dilution.

Optional: Rapid chill

Pour 1 cup of chilled sake into the prepared glass. If using garnish, float the thin yuzu/lemon slice or place the shiso sprig on the rim. Serve immediately to keep glassware as a takeaway gift if offered—dry and present the glass after pouring if you want the guest to keep it.

Pour 1 cup of sake into a heatproof vessel (your 1-cup glass if safe for warming, or a tokkuri). Place that vessel into the hot water bath so the water level reaches roughly halfway up the sake container. Monitor the temperature with your hand—warm to the touch or use a thermometer, heating to 40–50°C (104–122°F) for delicate sake, or up to 55–60°C (130–140°F) for heartier styles.

When the desired temperature is reached (about 3–5 minutes in the bain-marie), remove the sake container carefully using the towel. Wipe any condensation and pour the warmed sake into the serving glass. Garnish with grated ginger on the rim or a tiny sprig of shiso if desired. Serve immediately.

Present the glass on a small saucer or napkin. If the glassware is part of the bonus (‘Keep the Glassware!’), mention it to the guest and hand it over dry after pouring if appropriate.

Sip slowly and enjoy the aroma and subtle flavors. If you wish to adjust temperature mid-way, chilled sake can be warmed briefly in the same bain-marie; warmed sake can be allowed to cool to room temperature.

premium sake (seishu) — chilled or warm to preference

ice (optional, for chilled)

hot water (for warming, optional)

thinly sliced yuzu or lemon

grated fresh ginger

tiny sprig of shiso or mint

one 1-cup glass or ochoko/guinomi (to keep)

small towel or cloth (for warming pour)

Chill the chosen draft lines or kegs so beers will be served at their optimal temperatures (typically 38–52°F / 3–11°C depending on style). Ensure lines are clean and taps are functioning.

Chill tasting glasses (or select clean room-temperature glasses). If using tulip or small schooner glasses, mark or note the 5 oz fill level on each glass or use 5 oz measured pours.

Arrange a flight paddle or tray and lay out four tasting note cards or label spaces in the order you plan to serve the beers (lighter to darker is typical). Place a small glass or pitcher of water nearby for palate cleanses.

Decide the tasting sequence: start with the lightest/most delicate beer and progress to the fullest/strongest (for example: pale ale -> amber -> IPA -> porter/stout). This preserves the palate and highlights flavors.

Order and sequence

Hold the tasting glass at a 45° angle under the tap and open the faucet fully. Begin the pour aiming for a steady stream to minimize excessive foam. Once about 4 oz is in, gently straighten the glass and top to 5 oz with a small head (about 1/4"–1/2"), then close the tap cleanly to avoid dripping.

Clean pour technique

If a beer is highly carbonated or tends to foam, pour in two stages: fill to about 3.5 oz, let foam settle for ~10–15 seconds, then top to 5 oz.

Alternate gentle pour (for very foamy beers)

Wipe any drips from the glass rims and place each glass on the paddle or tray in the prearranged order. Note the beer name, ABV and style on the tasting card or label next to its glass.

Serve the flight at recommended tasting temperatures: lighter beers cooler (around 38–45°F / 3–7°C), maltier/darker beers slightly warmer (45–52°F / 7–11°C). If beers are close in temp, use the same chilled service to simplify.

Advise tasters to look first (appearance), then smell (take a few short sniffs), then taste (small sip, let roll across palate). Encourage noting sweetness, bitterness, body, carbonation, and finish on the tasting card.

Between samples, sip water or plain crackers to cleanse the palate. Allow guests to compare beers side-by-side and discuss flavor differences.

When the flight is finished, rinse tasting glasses immediately to prevent residue from sticking. Clean any spills on the paddle or tray. Return kegs/tap lines to normal rotation and perform routine line cleaning as scheduled.

Draft Beer A (e.g., pale ale)

Draft Beer B (e.g., IPA)

Draft Beer C (e.g., amber / red)

Draft Beer D (e.g., dark / porter or stout)

Flight paddle or tray

5 oz tasting glasses (or 4 x 5 oz marks in tulip/glassware)

Tasting notes cards / marker

Water (for palate cleansing)

On a clean work surface or in a large mixing bowl, combine the all-purpose flour and semolina flour and mound into a well (if using a countertop) approximately 3–4 inches wide in the center.

Prepare work surface and flours

Crack the 3 whole eggs and the extra yolk into the well. Add the olive oil and sprinkle the 1/2 teaspoon salt over the eggs. If the bowl method is preferred, place flours in the bowl and make the well there.

Add eggs and fat

Using a fork, gently beat the eggs in the center and gradually draw in a few tablespoons of flour from the inner wall of the well at a time, incorporating until a shaggy, sticky dough begins to form. Keep the walls intact initially so liquids don't escape.

Incorporate flour into eggs

When the mixture becomes too stiff to mix with a fork, use your hands to gather the dough and begin kneading on the floured surface. If dough feels very dry and crumbly, add the cold water 1 tablespoon at a time; if overly sticky, dust with a little more flour (up to 1–2 tbs).

Form the dough

Knead vigorously for 8–10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky. The dough should spring back when pressed with a fingertip.

Knead the dough

Shape the dough into a ball, wrap tightly in plastic wrap (or place in an airtight container) and let rest at room temperature for 30 minutes. Resting relaxes the gluten and makes rolling easier.

Rest the dough

Unwrap the dough and divide into 3 or 4 equal portions. Keep portions you are not working with covered to prevent drying. Lightly flatten one portion with your palm or a rolling pin so it fits through a pasta machine or is small enough to roll by hand.

Divide and flatten

If using a pasta machine, set rollers on the widest setting and feed the flattened dough through once. Fold the sheet in thirds like a letter, flatten lightly and pass again a couple of times on the widest setting to further develop gluten. Then progressively reduce thickness settings, passing the sheet once at each setting until you reach the desired thickness (usually 5–7 passes down to setting 6 or 7 for tagliatelle; for thinner pasta, go to 8–9). Dust with a little flour to prevent sticking.

Roll the dough (machine method)

If rolling by hand, use a rolling pin and roll from center outward repeatedly until the sheet is very thin (about 1–2 mm). Turn and rotate frequently, dusting lightly with flour so it doesn't stick.

Roll the dough (hand method)

For ribbons (tagliatelle/fettuccine): fold the lightly floured sheet loosely into thirds or roll up jelly-roll style and slice to desired width (6–8 mm for tagliatelle, 3–4 mm for spaghetti-like strands if thin). Unfurl the cut ribbons and lay them on a lightly floured tray or hang on a drying rack for 10–20 minutes. For shapes or hand-cut pasta, form as desired so pieces are uniform for even cooking.

Cut the pasta

Bring a large pot of water to a vigorous boil and add the 1 tablespoon coarse salt. Fresh pasta cooks quickly so have your sauce/finish ready.

Boil salted water

Add the fresh pasta to the boiling water and stir gently to prevent sticking. Fresh pasta typically cooks in 1–3 minutes depending on thickness. Test for doneness: it should be tender but with a slight bite (al dente). Drain, reserving about 1/2 cup of pasta cooking water.

Cook the pasta

In a large skillet over medium heat, melt the 2 tablespoons unsalted butter. Add the drained pasta and toss quickly, adding a few tablespoons of reserved pasta water as needed to create a silky sauce. Stir in the 1/2 cup grated Parmigiano-Reggiano until melted and coating the pasta. If sauce seems dry, add more reserved water a tablespoon at a time.

Finish with butter and cheese

Remove from heat, taste and season with freshly ground black pepper to taste. Sprinkle with the chopped fresh parsley and an extra grating of Parmigiano if desired. Serve immediately.

Season and serve

all-purpose flour

semolina flour

large eggs

extra egg yolk

extra-virgin olive oil

fine sea salt

cold water

coarse salt (for pasta water)

unsalted butter

freshly grated Parmigiano-Reggiano

fresh parsley, chopped

black pepper, freshly ground

Wash and trim the cauliflower, then cut into bite-size florets (about 1 to 1.5 inches). Pat dry thoroughly with paper towels to remove surface moisture.

Prepare cauliflower

In a large bowl whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder. Slowly whisk in cold sparkling water until a slightly thick, smooth batter forms—consistency should coat the back of a spoon but still be pourable. If too thick, add up to 2 tablespoons more cold water.

Make batter

Pour neutral oil into a large heavy skillet or a medium saucepan to a depth of about 1 to 1.5 inches (use enough oil to come halfway up the cauliflower pieces). Heat over medium-high until oil reaches 350°F (175°C) or a drop of batter sizzles and browns in about 30–40 seconds.

Heat oil

Working in batches (do not overcrowd), dip each cauliflower floret into the batter, letting excess drip off, then carefully place into hot oil. Fry for 3–4 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels. Repeat with remaining florets. Keep fried cauliflower warm in a low oven (200°F / 95°C) while you make the glaze.

Batter and fry

Mince the red bell pepper very finely (or pulse briefly in a food processor) so it will cook down quickly and release sweetness into the glaze.

Prepare pepper

In a small saucepan over medium heat, combine the chopped red pepper, sugar, rice vinegar, soy sauce, water, grated ginger (if using), and salt. Bring to a gentle simmer, stirring occasionally. Cook 4–5 minutes until the pepper softens and the sugar dissolves.

Cook glaze

Mix the cornstarch (1 tsp) with the cold water (1 tsp) to form a smooth slurry. Stir the slurry into the simmering pepper mixture. Cook, stirring, for 1–2 minutes until the liquid thickens to a glossy glaze that coats the back of a spoon. Remove from heat and stir in sesame oil (if using). Taste and adjust seasoning—add a touch more vinegar for brightness or a pinch more sugar for sweetness.

Thicken glaze

For a smooth glaze, strain the cooked mixture through a fine-mesh sieve into a bowl, pressing on the solids to extract as much sauce as possible. Discard solids. If you prefer a chunky glaze, skip straining.

Strain (optional)

Place the fried cauliflower in a large bowl. Pour the warm sweet pepper glaze over the cauliflower and gently toss to coat each piece evenly. Work quickly so the coating stays crisp beneath the glaze.

Transfer glazed cauliflower to a serving plate. Sprinkle with sliced scallions and toasted sesame seeds. Serve immediately with lime wedges on the side for squeezing, if desired.

Leftovers: Store any cooled glazed cauliflower in an airtight container in the refrigerator up to 2 days. Reheat in a 375°F (190°C) oven for 8–10 minutes to refresh the crispness; the glaze may soften on reheating.

head cauliflower (cut into florets)

cornstarch

baking powder

kosher salt

black pepper

garlic powder

cold sparkling water

neutral oil for frying

red bell pepper, seeded and finely chopped

sugar

rice vinegar

soy sauce

water

cornstarch (for slurry)

cold water (for slurry)

fresh grated ginger (optional)

sesame oil (optional)

salt

scallions, thinly sliced

sesame seeds, toasted

lime wedges (optional)

If you want a cranberry-sugar rim, combine the granulated sugar and crushed freeze-dried cranberries on a small plate. Rub the lime wedge around the rim of a chilled coupe or highball glass and dip the rim into the sugar mixture. Set the glass aside.

Prepare shaker

In a cocktail shaker, add 2 oz gin, 0.75 oz elderflower liqueur, 2 oz fresh cranberry juice, 0.5 oz lime juice, and 0.5 oz simple syrup. Add a generous scoop of ice (about 1 cup).

Combine ingredients

Shake vigorously for 12–15 seconds until the shaker is very cold and properly diluted (you should feel condensation on the shaker).

Shake

Double-strain the cocktail into the prepared chilled glass (or into a rocks glass filled with fresh ice if preferred) to remove small ice shards and any pulp from the cranberry juice.

Double-strain and pour

Top the cocktail with about 2 oz club soda or sparkling water to add effervescence. Gently stir once with a bar spoon to integrate without losing too much sparkle.

Top and finish

Skewer 4–6 fresh cranberries on a cocktail pick or float a few cranberries on top. Add a lime wheel or twist on the rim. If using, place an edible flower on the surface for an elegant look.

Serve immediately while effervescent. Taste and adjust sweetness with a little additional simple syrup if desired. For a nonalcoholic version, replace gin and elderflower liqueur with 3 oz sparkling cranberry-elderflower mocktail base (cranberry juice + a splash of elderflower syrup) and proceed the same way.

St-Germain (elderflower liqueur) or other elderflower liqueur

Fresh cranberry juice (unsweetened)

Freshly squeezed lime juice

Simple syrup (1:1) or to taste

Ice (for shaking)

Club soda or sparkling water

Fresh cranberries (for garnish)

Lime wheel or twist (for garnish)

Optional: edible flower (elderflower or small blossom)

Granulated sugar

Freeze-dried cranberries, finely crushed or cranberry sugar

Lime wedge (for wetting rim)

Choose a heavy-bottomed old-fashioned glass. Add the large ice cubes or one large ice sphere to the glass to chill the drink without over-diluting it.

Pour 2 oz of your chosen amaro directly over the ice.

Stir gently with a bar spoon for 10–15 seconds to slightly chill and marry the flavors — you want minimal dilution while cooling the spirit.

Express the oils from an orange peel over the surface of the drink by holding the peel skin-side down about 2–3 inches above the glass and giving it a firm twist. Run the peel around the rim, then drop it into the drink as garnish.

If the amaro is especially bitter or heavy, add up to 1/4 tsp simple syrup and/or up to 1/4 tsp fresh lemon juice. Stir gently 5–10 seconds after adding. Taste and adjust in 1/8-tsp increments — the goal is to preserve the amaro's character while smoothing extremes.

Adjust sweetness or acidity (optional)

amaro (your favorite)

ice (large cubes or one large sphere)

orange peel (for garnish)

simple syrup (1:1)

fresh lemon juice

Slice the half jalapeño lengthwise, remove seeds if you want milder heat, then thinly slice or tear into smaller pieces. Peel and thinly slice the fresh ginger (about 1/2 tablespoon when sliced).

Prepare jalapeño and ginger

In a small saucepan, combine the sliced jalapeño and ginger with 1 cup of water. Bring to a gentle simmer over medium-low heat. Once simmering, reduce heat to low and let steep for 4 minutes for a bright, medium heat; steep 8 minutes for stronger heat and ginger flavor. Do not boil vigorously to keep the infusion clear.

Newport Negroni

One-cup Sake

Beer Flight

Hand Made Pasta

Fried Cauliflower

Gin-elderflower-cranberry

Amaro On The Rocks

Jalapeno Hot Toddy

Glass Of Wine

Crab Cake

Clam Rockefeller

Fried Zucchini

Grilled Prawns

Aragosta, Vermentino Doc Sardegna, Italy

La Raspa, Vino Verde Sierra De Málaga, Spain