STRAWBERRY CARDAMUM COLLINS

LYRES AMALT SPRITZ

APRICOT SUUR

MINT PEACH TEA

LYRES AMALFI SPRITZ

STRAWBERRY CARDAMOM COLLINS

JUICE BOX

APRICOT SOUR

Migas Breakfast Tacos

Eggs Benedict

Three Egg Omelette

Truffle & Parm Fries

Coconut Chia Parfait

Roasted Fennel, Oven Dried tomatoes, Herbs, Sourdough Bread.

Champagne PEI Mussels

HH Mini Meatballs

Finocchiona, Aged White Cheddar, Rose Vinegar.

Tuna Tartare HH

Asian pear mostarda, confit walnuts, watercress, grilled bread.

Brulee Brie

Beer

Hot Honey Wings HH

Roasted Corn Guacamole

Wine

Martini

Evan Williams | Lemon | Simple Syrup | Angostura Bitters

Whiskey Sour

Whiskey + Coffee

In a blender, combine 1 cup of fresh strawberries and 2 tablespoons of sugar. Blend until smooth and set aside.

Prepare the Strawberry Mixture

In a small saucepan, add 4 cardamom pods and 1/2 cup of water. Bring to a simmer and let steep for about 5 minutes to extract the flavor.

Infuse the Cardamom

In a shaker, combine the strawberry mixture, 2 tablespoons of fresh lemon juice, and 2 ounces of gin. Add the cardamom-infused water (discard the cardamom pods) and shake well until combined.

Mix the Cocktail Base

Fill a glass with ice cubes and pour the cocktail mixture over the ice. Top with 4 ounces of soda water and stir gently to mix.

Assemble the Drink

Garnish with lemon slices and mint leaves. Serve immediately and enjoy your refreshing Strawberry Cardamom Collins!

Garnish and Serve

Fresh strawberries

Cardamom pods

Sugar

Fresh lemon juice

Soda water

Ice cubes

Lemon slices

Mint leaves

Take a highball glass and fill it with ice cubes to chill.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Lyre's Non-Alcoholic Amaretto, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup. Add ice and shake well until chilled.

Mix the Ingredients

Strain the mixture from the shaker into the prepared highball glass filled with ice.

Strain the Mixture

Slowly pour 4 oz of sparkling water over the strained mixture, allowing it to mix gently.

Top with Sparkling Water

Garnish with an orange slice and add fresh mint leaves for aroma and flavor.

Garnish

Serve immediately and enjoy your refreshing Lyre's Amalt Spritz!

Serve

Lyre's Non-Alcoholic Amaretto

Sparkling Water

Fresh Lemon Juice

Simple Syrup

Orange Slice

Fresh Mint Leaves

Ice Cubes

In a large bowl, combine the dried apricots and water. Let them soak for at least 2 hours or overnight to rehydrate.

Soak the Apricots

In a medium pot, combine the soaked apricots (with the soaking water), sugar, lemon juice, salt, cinnamon, nutmeg, and vanilla extract. Bring it to a boil over medium heat.

Cook the Mixture

Once boiling, reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally, until the apricots are soft and the mixture thickens.

Simmer

Remove from heat and let it cool slightly. Using an immersion blender or a regular blender, puree the mixture until smooth.

Blend

Allow the apricot sour to cool completely. Transfer to an airtight container and refrigerate. It can be served cold or at room temperature.

Cool and Store

Dried apricots

Water

Lemon juice

Salt

Ground cinnamon

Ground nutmeg

Vanilla extract

In a medium saucepan, bring 4 cups of water to a boil over medium heat.

Prepare the Tea

Once the water is boiling, remove it from heat and add the 4 black tea bags. Allow the tea to steep for 5-7 minutes, depending on how strong you prefer your tea.

Steep the Tea

After steeping, remove the tea bags and stir in honey or sugar to taste. Mix until fully dissolved.

Add Sweetener

While the tea is steeping, wash and slice the peaches. Also, rinse the fresh mint leaves and gently bruise them with your fingers to release their oils.

Prepare the Mint and Peaches

In a large pitcher, combine the steeped tea, sliced peaches, and bruised mint leaves. Stir well to combine all the flavors.

Combine Ingredients

Refrigerate the mixture for at least 1 hour to chill. When ready to serve, add ice cubes to glasses and pour the mint peach tea over the ice. Enjoy!

Chill and Serve

Fresh mint leaves

Peaches, sliced

Black tea bags

Honey or sugar

Fill a large wine glass with ice cubes to chill the glass.

Pour 3 oz of Lyre's Italian Spritz into the glass over the ice.

Add Soda Water

Add 1 oz of fresh orange juice to the glass.

Incorporate Fresh Juice

Garnish the drink with a fresh orange slice and mint leaves.

Gently stir the mixture to combine all the ingredients. Serve immediately and enjoy your refreshing Lyre's Amalfi Spritz!

Stir and Serve

Lyre's Italian Spritz

Soda Water

Fresh Orange Juice

Fresh Orange Slice

In a medium bowl, mash the fresh strawberries using a fork or a muddler until they are mostly pureed. Add the granulated sugar and mix well to combine. Let sit for about 5 minutes to allow the sugar to dissolve and strawberries to release their juices.

Prepare Strawberry Mixture

In a small saucepan, add the cardamom pods and 1/2 cup of water. Bring to a simmer over medium heat and let it simmer for about 5 minutes. Remove from heat and let it steep for another 10 minutes. Strain out the cardamom pods and set the infused water aside to cool.

Infuse Cardamom

In a cocktail shaker, combine the strawberry mixture, fresh lemon juice, gin, and the cooled cardamom-infused water. Fill the shaker with ice cubes, cover, and shake vigorously for about 15 seconds.

Mix the Cocktail

Strain the mixture into a tall glass filled with ice cubes. Top off with club soda, gently stirring to combine. Garnish with fresh mint leaves and a strawberry slice if desired.

Granulated sugar

Club soda

Start by washing all the fruits and vegetables thoroughly under running water. Peel the oranges and carrots, and core the apples if necessary.

Prepare the Ingredients

In a juicer, add the prepared oranges, apples, and pineapple chunks. Process until smooth, and strain if desired to remove pulp.

Juicing the Fruits

Next, feed the peeled carrots and ginger root into the juicer. Process until smooth and combine with the fruit juice.

Juicing the Vegetables

In a large pitcher, combine the fruit juice and vegetable juice. Stir in honey and water to adjust sweetness and consistency. Mix well.

Mixing the Juice

Pour the juice into glasses over ice cubes, if desired. Serve immediately for the best flavor.

Serving the Juice

Fresh Oranges

Fresh Apples

Carrots

Pineapple chunks

Ginger root

Honey

In a medium saucepan, combine 1 cup of dried apricots and 2 cups of water. Bring to a boil over medium heat, then reduce the heat and let it simmer for about 15 minutes until the apricots are soft and have absorbed some water.

Prepare Apricot Base

Remove the saucepan from heat and let the mixture cool slightly. Once cooled, transfer the apricot and water mixture to a blender and blend until smooth. Strain the mixture through a fine-mesh sieve into a bowl to remove any solids. You should have a smooth apricot puree.

Blend Apricot Mixture

In a cocktail shaker, combine 1 cup of lemon juice, 1 cup of simple syrup, and 2 cups of bourbon or rye whiskey. Add 1 cup of the prepared apricot puree and fill the shaker with 3 cups of ice.

Mix Cocktail Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds. Strain the mixture into chilled cocktail glasses.

Shake and Serve

Garnish each cocktail with fresh apricot slices and mint leaves as desired. Serve immediately and enjoy your refreshing Apricot Sour!

Garnish and Enjoy

Simple syrup

Bourbon or rye whiskey

Fresh apricot slices

Gather all the ingredients. Chop the green onions and tomato, and cut the avocado into slices.

In a bowl, crack the eggs and whisk them together. Heat 1 tablespoon of olive oil in a skillet over medium heat. Pour in the eggs, add salt and pepper, and scramble until fully cooked. Remove from heat.

Scramble the Eggs

In the same skillet, add another tablespoon of olive oil. Once heated, add the corn chips and chopped green onions. Stir-fry for about 2 minutes. Add the scrambled eggs and diced tomato. Mix well and cook for an additional minute.

Add Chips and Vegetables

Warm the corn tortillas in a dry skillet or microwave until they are pliable.

Prepare the Tortillas

Place a generous scoop of the migas mixture in the center of each tortilla. Top with shredded cheddar cheese, avocado slices, and a dollop of sour cream.

Assemble the Tacos

Fold the tortillas and serve immediately while warm. Enjoy your Migas Breakfast Tacos!

Corn tortillas

Eggs

Corn chips or tortilla chips

Green onions

Tomato

Cheddar cheese

Olive oil

Pepper

Sour cream

Avocado

Split the English muffins in half and toast them until golden brown.

Prepare the Muffins

In a skillet over medium heat, cook the Canadian bacon until browned on both sides, about 3-4 minutes.

Cook the Bacon

Fill a saucepan with water and bring it to a gentle simmer. Add the white vinegar and a pinch of salt. Crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Poach the Eggs

On each toasted muffin half, place a slice of Canadian bacon, followed by a poached egg. Drizzle with Hollandaise sauce before serving.

Assemble

In a small saucepan, melt the butter over low heat until just melted, then remove from heat.

Melt the Butter

In a heatproof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.

Whisk Egg Yolks

Place the bowl over a saucepan of simmering water (double boiler). Slowly add the melted butter while whisking constantly until the mixture is thick and creamy. Season with salt and cayenne pepper.

Combine and Cook

In a bowl, combine the mixed salad greens with olive oil, balsamic vinegar, salt, and pepper. Toss to coat evenly.

Prepare the Salad

English muffins

Canadian bacon

Butter

White vinegar

Egg yolks

Cayenne pepper

Mixed salad greens

Balsamic vinegar

In a mixing bowl, crack the 3 eggs. Add 0.5 tsp of salt and 0.25 tsp of black pepper. Whisk together until fully combined and slightly frothy.

Beat the Eggs

Dice the bell pepper and onion, and chop the spinach. Set aside.

In a non-stick skillet, heat 1 tablespoon of butter over medium heat until melted and bubbly.

Heat the Pan

Add the diced bell pepper, onion, and chopped spinach to the skillet. Sauté for about 2-3 minutes until the vegetables are softened.

Cook the Vegetables

Pour the beaten egg mixture over the sautéed vegetables in the skillet. Let it cook undisturbed for about 2 minutes, or until the edges start to set.

Strawberry Cardamum Collins

Lyres Amalt Spritz

Apricot Suur

Mint Peach Tea

Lyres Amalfi Spritz

Strawberry Cardamom Collins

Juice Box

Apricot Sour