ROSE CANS

DRAFTS

BABE MANGO

3 - $15.00 | 6 - $19.00 + American Cheese, fries

Sliders

Bacon, lettuce, tomato, lemon dill mayo, on multi-grain, fries

Salmon BLT

Grilled Salmon

Rocket, Caesar, Greek, or House Salad

Grilled chicken, bacon, tomato, bleu cheese crumbles, egg, cucumber, ranch dressing

Stoney's Cobb

Sirloin, romaine, tomato, bleu cheese dressing, parmesan, croutons

Black 'n' Bleu

French Onion

Chili w/ Cornbread

Roasted Tomato Basil

Ham and Cheese

Arugula, melted Swiss, tomatoes, on multi-grain

Rocket

Pretzel

Sriracha honey lime cheese sauce, bacon, scallions

Teddy Tots

Calamari

Roasted pork, cheese sauce, jalapeños, pico de gallo

Stoney's Nachos

Peppers, cilantro, onions, cheese, pico de gallo, jalapeño, sour cream

Chicken Quesadilla

Onion Rings

Mozzarella Sticks

+American Cheese, fries | 3 - $15.00 | 6 - $19.00

Sliders (3 or 6)

Buffalo, old bay, sriracha honey-lime, BBQ

Wings

Two Eggs Any Style

Chill a tall Collins glass or a 12–16 oz can-style glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail. When ready, discard the ice water if used and fill the glass about two-thirds with fresh ice (approximately 1 cup).

Prepare glass

In a cocktail shaker, combine 2 oz gin, 0.5 oz elderflower liqueur, 0.5 oz fresh lemon juice, 0.25 oz simple syrup, and 1 dash orange bitters. Add a large handful of ice (about 4–6 large cubes).

Build the base

Shake vigorously for 10–12 seconds until the shaker is well-chilled and slightly frosted. This lightly dilutes and integrates the floral and citrus flavors.

Shake

Double-strain the chilled mixture into the prepared glass over the fresh ice to remove small shards of ice and any lemon pulp.

Strain

Pour 3 oz chilled rosé wine gently into the glass, then top with 2 oz chilled club soda or sparkling water. Give the drink a single gentle stir (1–2 rotations) to combine without flattening the bubbles.

Add rosé and soda

Garnish with a lemon wheel or twist on the rim and float one edible rose petal on top if using. Serve immediately with a straw or a long stirring spoon.

Garnish and finish

Adjust sweetness by increasing or decreasing the simple syrup by 0.25 oz. For a lighter boozy profile, reduce gin to 1.5 oz and increase rosé to 4 oz. Use a dry, floral rosé for best aromatic pairing with the elderflower liqueur.

Notes

gin (preferably a London dry or floral-forward gin)

rosé wine (dry or off-dry)

elderflower liqueur (e.g., St-Germain)

fresh lemon juice

simple syrup (1:1 sugar to water)

club soda or sparkling water (chilled)

orange bitters

lemon wheel or twist (for garnish)

edible rose petal (optional, for garnish)

If using all-grain: heat 5.5 L of water to 68°C (154°F). Mash the crushed Pilsner malt, flaked maize and crystal malt at 66–68°C (151–154°F) for 60 minutes, stirring to prevent doughing. If using extract: heat 4.5 L water to ~70°C and steep the crystal malt for 20 minutes, then remove grains and bring to a boil before adding liquid extract.

Heat water and mash (for all-grain) or steep extract

If all-grain: sparge with 1 L of 75°C water to collect ~6 L wort. Bring wort to a vigorous boil. Add Irish moss or Whirlfloc with 10 minutes left in the boil to help clarify. Boil for 60 minutes total. If extract: after extract is dissolved and wort is boiling, add Irish moss at 10 minutes remaining and boil 60 minutes total.

Sparge and boil (all-grain) / Boil with hops (extract)

Cool the wort quickly to 18–20°C (64–68°F) using an ice bath or wort chiller. Transfer to a sanitized fermenter. Top up with water to reach 5 L total if necessary. Aerate the wort by shaking or using an oxygenation tool, then pitch the yeast (11 g dry ale yeast) and seal with an airlock.

Cool wort and pitch yeast

Ferment at 18–20°C for 7–10 days or until gravity has dropped near expected FG. If you used a lager strain, ferment cooler (10–13°C) for longer (2–3 weeks) and then a diacetyl rest. Monitor gravity with a hydrometer or refractometer.

Primary fermentation

Rack to a secondary fermenter for 3–7 days to clear if desired. Add gypsum or brewing salts to adjust flavor if using. Do not leave too long to avoid oxidation.

Secondary conditioning (optional)

Sanitize all dry-hop containers and anything that will contact beer (siphon tubing, keg fittings) with a no-rinse sanitizer according to manufacturer directions. Rinse only if directed.

Sanitize equipment

When primary fermentation is complete (stable gravity), add dry hops directly to the keg or to the secondary fermenter. Use 15 g Cascade and optionally 10 g Tettnang. Leave hops in contact for 3–5 days at fermentation temperature for aroma extraction, then remove or transfer beer off the hops to avoid vegetal flavors.

Dry hop

Clean and sanitize the keg, dip tubes, and all lines thoroughly. Rinse or follow sanitizer directions. Ensure CO2 tank is filled and regulator is functioning. Chill the kegging equipment and keg to ~2–4°C for best clarity and retention of carbonation.

Prepare keg and lines

Carefully siphon or counter-pressure transfer the cleared beer into the sanitized keg, minimizing oxygen pickup. Leave a small headspace for CO2. Seal the keg and apply CO2 at 10–15 psi for purge and to push beer into headspace until CO2 replaces air.

Transfer beer to keg

For fast carbonation, set the regulator to 20–30 psi and rock the keg gently for 24–48 hours, then reduce pressure to serving level (10–12 psi) and let sit at 2–4°C. For natural carbonation in the keg, add 150 g priming sugar dissolved in 100 ml boiled and cooled water before sealing and store at 18–20°C until carbonated (usually 7–14 days), then chill.

Carbonate

Set the regulator to 10–12 psi for serving. Keep draft lines cold (around 3–4°C) and set faucet and tower temperature appropriately to maintain 1.5–2.5 volumes of CO2 in the beer. For longer lines or higher resistance faucets, adjust psi accordingly to avoid foaming.

Set up draft lines and temperature

Purge the faucet and pour a small test glass. Hold the glass at a 45° angle and open the tap fully to reduce turbulence; straighten the glass when it is half full to form the head. Aim for a 1–1.5 inch head. Troubleshoot excessive foam by checking line length, temperature, and CO2 pressure.

Serve

Backflush and clean lines regularly with an appropriate brewery line cleaner to prevent off-flavors. Sanitize couplers and taps after each keg change.

Clean after service

Pilsner malt (or light liquid malt extract)

Flaked maize (corn) or DME adjunct

Light crystal malt (10L) or caramel malt

Water (brewing kettle)

Brewer's yeast, ale strain (liquid or dry)

Irish moss or Whirlfloc (clarifier, optional)

Priming sugar (for bottling) or CO2 for kegging

Gypsum or brewing salts (optional, water adjustment)

Cascade hops (dry hop)

Tettnang or Hallertauer (dry hop, optional)

Sanitizer (no-rinse)

Cornelius keg (2.5–5 gallon) or 19–20 L keg

CO2 tank and regulator

Beer line and tap hardware

Silicone tubing (for transfers)

Beer stone or filter pad (optional)

Place the chopped fresh mango into a blender. Add the mango nectar (or juice) and blend on high until completely smooth, about 30–45 seconds. If the mango is very fibrous, strain the purée through a fine-mesh sieve into a bowl, pressing with a spoon to extract smooth purée. You should have about 1 cup total purée (including juice).

Prepare mango purée

Add the mango purée to a cocktail shaker. Pour in the light rum, vodka, fresh lime juice, and simple syrup. Add the ice cubes to the shaker. Secure the lid and shake vigorously for 10–15 seconds, until the outside of the shaker feels cold and slightly frosty. This both chills and dilutes the mix slightly.

Build and chill

Fill a highball or Collins glass with fresh ice (optional). Double-strain the shaken mango cocktail into the glass to remove any foam or small solids. Top with the chilled club soda (about 60 ml) and gently stir once or twice to combine. Taste and adjust: if you prefer it sweeter, add 5–10 ml simple syrup; if brighter, add a few drops more lime juice.

Strain and top with soda

Garnish with a fresh mango slice on the rim and a sprig of mint. Optionally add a lime wheel for extra visual contrast. Serve immediately with a straw.

Garnish and serve

fresh ripe mango, peeled and chopped

mango nectar or mango juice

light rum

vodka

fresh lime juice

simple syrup (1:1)

ice cubes

fresh mango slice or wedge (garnish)

fresh mint sprig (optional garnish)

lime wheel (optional garnish)

Divide the ground beef into six even portions (about 2.7 oz / 75 g each). Gently form each portion into a loose ball and then flatten into 2.5–3 inch diameter patties about 1/2 inch thick. Avoid overworking the meat to keep patties tender.

Form patties

Lightly season both sides of each patty with kosher salt and freshly ground black pepper. Sprinkle a small amount (about 1/6 tsp per patty) of Worcestershire sauce on the top of each patty or mix the teaspoon evenly into the meat before forming if preferred.

Season

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When the oil shimmers, place patties on the hot surface with some space between them. Cook for 2–3 minutes without moving to develop a crust. Flip and cook 1.5–2 minutes for medium (adjust for desired doneness).

Cook

About 30 seconds before removing from the heat, place a half slice of American cheese on each patty (use a full slice folded for each if you prefer more cheese). Cover the skillet with a lid or tent with foil for 20–30 seconds to melt the cheese.

Add cheese

While patties finish, spread softened butter on the cut sides of the slider buns. Toast them butter-side down in a separate pan over medium heat for 1–2 minutes until golden and lightly crisp.

Toast buns

Place each cheeseburger patty on a toasted bottom bun. Top with a pickle slice and a small amount (about 1 tablespoon) of thinly sliced yellow onion. Cap with the top bun and keep warm until serving.

Assemble

Peel (optional) and cut the russet potatoes into thin fries (about 1/4 inch thick). Rinse the cut fries under cold water until the water runs clear to remove surface starch. Pat thoroughly dry with clean kitchen towels or paper towels.

Prep potatoes

Heat about 1 cup vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully add fries in a single layer (work in batches if needed) and fry until golden and crisp, 4–6 minutes per batch. Use a slotted spoon to transfer fries to a paper towel–lined tray to drain.

While fries are hot, toss them in a large bowl with garlic powder, smoked paprika, kosher salt, and freshly ground black pepper so the seasoning adheres.

Combine mayonnaise, ketchup, Dijon mustard, and pickle juice in a small bowl. Whisk until smooth. Taste and adjust balance (add more pickle juice for tang, more mayo for creaminess). Serve alongside sliders and fries for dipping.

ground beef (80/20)

kosher salt

freshly ground black pepper

Worcestershire sauce

vegetable oil (for griddle)

American cheese slices

slider buns (king or mini brioche)

dill pickle slices

yellow onion

butter (softened)

russet potatoes (medium)

vegetable oil (for frying)

garlic powder

smoked paprika

mayonnaise

ketchup

Dijon mustard

pickle juice

In a small bowl, combine 1 cup mayonnaise, 2 tsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp finely chopped fresh dill, 1 tsp Dijon mustard, and 1 tsp minced garlic.

Season with 1 tsp salt and 1 tsp black pepper. Stir thoroughly until smooth. Taste and adjust lemon, salt or dill to preference.

Cover and refrigerate at least 15 minutes to let flavors meld (can be made up to 24 hours ahead).

Peel (optional) and cut 2 large russet potatoes into 1/4–1/2-inch sticks. Rinse in cold water until water runs clear to remove excess starch.

Soak the cut potatoes in cold water for 20–30 minutes (or up to 2 hours) to further remove starch, then drain and pat completely dry with kitchen towels.

If using cornstarch for extra crispness, toss the dried potato sticks with 1 tsp cornstarch until lightly coated.

Heat 2 cups canola or vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). If you don’t have a thermometer, test by dropping a small piece of potato — it should bubble steadily.

Blanch the fries in two batches: cook first at 325°F for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a paper towel-lined tray.

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt and 1 tsp paprika (optional). Keep warm while you finish sandwiches.

Preheat oven to 400°F (200°C). Arrange 8 slices of bacon on a wire rack set over a rimmed baking sheet (or on a parchment-lined sheet). Bake for 12–16 minutes until crispy to your liking. Remove and transfer to a paper towel-lined plate to drain. Keep warm.

Prepare bacon

Pat 12 oz salmon fillet dry and rub with 1 tbsp olive oil, 1 tsp salt and 1 tsp black pepper. Heat a nonstick or cast-iron skillet over medium-high heat. When hot, add the salmon and sear for 3–4 minutes per side for a 1-inch-thick fillet (cook to internal temp 125–130°F for medium-rare to medium). Alternatively, you can grill the salmon over medium-high heat for similar time. Remove salmon and let rest 3 minutes, then flake into large pieces suitable for layering on the sandwich.

Cook salmon

Toast the 8 slices of multi-grain bread: spread each side lightly with melted butter (optional) and toast in a skillet or toaster until golden and crisp.

Slice the 2 medium tomatoes into 1/4-inch slices. Season lightly with a pinch of salt.

To assemble each sandwich (makes 4 sandwiches): Spread about 2 tbsp lemon-dill mayo on one side of two slices of toasted bread per sandwich (roughly 1/4 cup mayo total per sandwich).

On the mayo-coated slice, layer 2 lettuce leaves, 2–3 tomato slices, roughly 3 oz (about one-quarter of the cooked fillet) flaked salmon, and 2 slices of crispy bacon. Spread an additional teaspoon of mayo on the top slice of bread if desired.

Close the sandwich, press gently, and cut in half on the diagonal. Serve immediately with fries.

multi-grain sandwich bread

fresh Atlantic or Pacific salmon fillet, skin removed

streaky bacon (regular-cut)

ripe tomato

lettuce leaves (romaine or butter lettuce)

olive oil

salt

black pepper

unsalted butter (optional, for toasting bread)

mayonnaise (preferably full-fat)

lemon zest

fresh dill, finely chopped

garlic, minced

russet potatoes

canola or vegetable oil (for frying)

cornstarch (optional, for extra crisp)

paprika (optional)

Pat salmon fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 2 tbs lemon juice, 1 tsp lemon zest, 2 tbs chopped dill, 1 tsp minced garlic, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place fillets in a shallow dish (skin side down if skin-on) and brush or spoon the marinade over the top. Let rest at room temperature for 10–15 minutes (or chill up to 30 minutes).

Marinate

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Oil the grill grates or brush salmon skin with a little oil to prevent sticking.

Preheat Grill

Place salmon on the grill, skin-side down if applicable. Grill 4–6 minutes without moving to develop grill marks. Carefully flip using a spatula and grill another 3–5 minutes until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium, or longer to desired doneness. Remove from grill and tent loosely with foil for 3 minutes before serving.

Grill Salmon

If using a grill pan or broiler: preheat pan over medium-high heat with 1 tbs olive oil and cook fillets skin-side down 4–6 minutes, then flip and cook 3–5 minutes.

Place peeled and chunked potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until very tender when pierced with a fork, about 15–20 minutes depending on chunk size.

Cook Potatoes

While potatoes cook, heat 1 cup whole milk and 4 tbs butter in a small saucepan over low heat until butter melts and mixture is warm. Stir in 2 tbs heavy cream if using.

Warm Dairy

Drain potatoes thoroughly and return to the hot pot. Over low heat, let steam-dry for 1 minute. Mash with a potato masher or ricer until mostly smooth. Gradually add warm milk and butter mixture, mashing until creamy and reaching desired consistency. Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbs chopped chives if desired. Keep warm until serving.

Mash

Option A — Blanch: Bring a pot of salted water to a boil. Add broccoli florets and cook 2 minutes until bright green and slightly tender. Transfer immediately to an ice bath to stop cooking, then drain and toss with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Finish with a squeeze of 1/2 lemon before serving.
Option B — Roast or Grill: Toss florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast at 425°F (220°C) for 12–15 minutes, or grill in a grill basket over medium-high heat until charred and tender, about 8–10 minutes. Finish with a squeeze of 1/2 lemon.

Rose Cans

Drafts

Babe Mango