Chai & Coffee Infused Vodka, Creme de Cacao, Vanilla Simple, Velvet Falernum

Morning Routine

Bourbon, Cinnamon- Maple-Cayenne Syrup, Orange Bitters

The Magistrate

Vodka, Housemade Blueberry-Sage Shrub, Lemon, Cointreau

Top of the Class

Cognac, Rock & Rye Syrup, Cherry Bitters & Soda

The Baron

Sho Chiku Bai 'MIO' Sparkling Sake, Kyoto, Japan

Hakutsuru 'Little Lily' Nigori, Hyogo

Gekkeikan Junmai Ginjo 'Suzaku' Kyoto, Japan

Kikusui Funaguchi 'Nama Genshu'

Yuki No Bosha Junmai Ginjo 'Cabin in the Snow' Akita, Japan

Bellino Veneto

Choya Plum Wine

Ant Moore Sauvignon Blanc, Marlborough

BY. Ott Provence, Rose

Veuve Ambal Cremant de Bourgogne

Deux Roche Macon Village, Chardonnay

Dom de Daulny Sancerre Sauvignon Blanc

Colli Euganei Delle Venzie Pinot Grigio

Bricco Riella Moscato D'Asti

Whitehall Lane Cabernet, Napa Valley

Tooth and Nail Cabernet, Paso Robles

Purple Hands Lone Oak Ranch Pinot Noir

The Pairing Blend, California

Baci Dolci Sweet Red, Veneto

Red Lola

Add 30 ml of Velvet Falernum to your serving glass after adding the Creme de Cacao.

Add Velvet Falernum

Velvet Falernum

Gather all the ingredients: bourbon, cinnamon-maple-cayenne syrup, orange bitters, ice cubes, and an orange peel.

Prepare the Ingredients

In a cocktail shaker, combine 2 oz of bourbon, 0.5 oz of cinnamon-maple-cayenne syrup, and 2 dashes of orange bitters.

Mix the Cocktail

Fill the cocktail shaker with ice cubes (about 1 cup) to chill the mixture.

Add Ice

Seal the cocktail shaker and shake vigorously for about 15 seconds to ensure the ingredients are well mixed and chilled.

Shake the Mixture

Strain the mixture into a chilled cocktail glass or coupe.

Strain into Glass

Twist a piece of orange peel over the drink to release its oils, then place it on the rim of the glass as a garnish.

Garnish

Serve immediately and enjoy your Magistrate cocktail!

Serve

Bourbon

Cinnamon-Maple-Cayenne Syrup

Orange Bitters

Ice Cubes

Orange Peel

If you haven't prepared the housemade blueberry-sage shrub yet, combine equal parts fresh blueberries and sugar in a bowl. Let sit for about 1 hour to macerate. Add equal parts apple cider vinegar and stir until the sugar is dissolved. Add a few chopped fresh sage leaves and let steep for at least 24 hours before straining.

Prepare the Shrub (if not pre-made)

In a cocktail shaker, add the fresh blueberries and sage leaves. Use a muddler to gently crush them together to release their flavors. Be careful not to over-muddle, as you want to keep some texture.

Muddle the Fresh Ingredients

Add the vodka, housemade blueberry-sage shrub, fresh lemon juice, and Cointreau to the shaker. Fill the shaker with ice and seal it tightly.

Shake the cocktail vigorously for about 15-20 seconds or until the shaker becomes cold to the touch.

Shake the Cocktail

Use a fine mesh strainer to pour the cocktail into a chilled glass filled with fresh ice or serve straight up without ice in a coupe glass.

Strain and Serve

Garnish the cocktail with a few fresh blueberries and a sage leaf for an aromatic touch.

Vodka

Housemade Blueberry-Sage Shrub

Fresh Lemon Juice

Cointreau

Fresh Blueberries

Fresh Sage Leaves

Begin by filling a highball glass with ice cubes to chill it.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Cognac, 0.5 oz of Rock & Rye Syrup, and 2 dashes of Cherry Bitters.

Mix the Ingredients

Add ice to the shaker and shake vigorously for about 15 seconds to chill and mix the ingredients thoroughly.

Shake Well

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

Pour 4 oz of soda water over the mixture in the glass to top it off.

Top with Soda

Garnish the cocktail with a maraschino cherry and a strip of lemon peel for added aroma and flavor.

Serve immediately and enjoy your refreshing 'Baron' cocktail!

Cognac

Rock & Rye Syrup

Cherry Bitters

Soda Water

Maraschino Cherry (for garnish)

Lemon Peel (for garnish)

Place the bottle of Sho Chiku Bai 'MIO' Sparkling Sake in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Chill the Sake

Select appropriate glassware, such as champagne flutes or sake glasses, for serving the sparkling sake.

Prepare Glassware

Carefully remove the cap from the bottle of sparkling sake. Be cautious of the carbonation that may cause the liquid to fizz upon opening.

Open the Bottle

Pour the sparkling sake gently into the prepared glassware, filling each glass to about two-thirds full to allow room for the bubbles.

Pour the Sake

If desired, you can garnish each glass with a slice of fresh fruit or a sprig of mint to enhance the presentation.

Garnish (Optional)

Serve the sparkling sake immediately after pouring to enjoy its effervescence and delicate flavors.

Serve Immediately

Sho Chiku Bai 'MIO' Sparkling Sake

Begin by rinsing the short-grain sake rice under cold water until the water runs clear. This removes excess starch. Once rinsed, soak the rice in clean water for at least 4 hours, or overnight for best results.

Rinse and Soak the Rice

While the sake rice is soaking, prepare the koji rice. If you have not purchased pre-made koji rice, you can make it at home by inoculating steamed rice with koji spores and allowing it to ferment in a warm environment for about 48 hours.

Prepare the Koji Rice

After soaking, drain the short-grain sake rice. In a rice cooker or pot, add 5 cups of water and the drained sake rice. Cook according to the manufacturer's instructions or until the rice is tender and fully cooked.

Cook the Sake Rice

Once the rice is cooked, allow it to cool to around 120°F (49°C). Transfer the rice to a fermentation vessel and add the prepared koji rice, yeast, sugar, and salt. Mix thoroughly to combine.

Combine Ingredients in Fermentation Vessel

Cover the fermentation vessel with a clean cloth and let the mixture ferment at room temperature for about 7 to 10 days. Stir the mixture daily to encourage fermentation and prevent mold.

Fermentation Process

After fermentation, strain the mixture through a fine mesh strainer or cheesecloth into a clean container. This will separate the liquid (nigori sake) from the solids. Gently press to extract as much liquid as possible.

Strain and Bottle the Nigori

Transfer the nigori sake into bottles, seal them, and refrigerate. Serve chilled, and enjoy the creamy, unfiltered texture along with the sweet aroma.

Chill and Serve

Short-grain sake rice

Water

Koji rice

Yeast

Sugar

Salt

Select a chilled glass of your choice. A wine glass or a sake glass works best for enjoying Gekkeikan Junmai Ginjo.

Place ice cubes into the chilled glass, filling it about halfway.

Slowly pour 750 ml of Gekkeikan Junmai Ginjo Sake over the ice cubes in the glass.

Add 200 ml of chilled water to the glass to dilute the sake slightly, enhancing its flavor.

Add Chilled Water

Add a slice of fresh lemon and a few mint leaves for a refreshing twist.

Serve immediately while chilled. Enjoy the delicate flavors of the sake with the refreshing garnish.

Gekkeikan Junmai Ginjo Sake

Chilled water

Ice cubes

Fresh lemon slice

Fresh mint leaves

Rinse 300 grams of sushi rice under cold water until the water runs clear. This helps to remove excess starch.

Prepare the Sushi Rice

In a rice cooker, combine the rinsed rice with 360 ml of water (1.2 times the volume of the rice). Cook according to the rice cooker's instructions.

Cook the Sushi Rice

Once cooked, let the rice cool to room temperature. You can spread it out on a large plate to speed up the cooling process.

Cool the Rice

Chill the Kikusui Funaguchi Sake in the refrigerator for at least 1 hour before serving to enhance its refreshing taste.

Prepare the Sake

Lay a sheet of nori on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small margin at the top edge.

Assemble Sushi Rolls

Place a small amount of pickled ginger and wasabi in the center of the rice-covered nori. You can also add other fillings of your choice.

Add Fillings

Using the bamboo mat, carefully roll the sushi tightly from the bottom to the top, pressing gently as you go. Seal the edge of the nori with a little water.

Roll the Sushi

Using a sharp knife, slice the sushi roll into bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.

Slice the Rolls

Pour the chilled Kikusui Funaguchi Sake into a small glass and serve alongside the sushi rolls and soy sauce for dipping. Enjoy!

Serve the Sake and Sushi

Kikusui Funaguchi Sake

Chilled Water

Pickled Ginger

Wasabi

Sushi Rice

Nori Sheets

Soy Sauce

Rinse the Yamada Nishiki rice under cold water until the water runs clear. Soak the rice in fresh water for about 8 hours. Drain and let the rice sit for about 30 minutes.

Prepare the Rice

Steam the soaked rice in a steamer for about 45 minutes or until cooked through. Spread the rice out on a large tray to cool.

Steam the Rice

Mix the cooled rice with koji mold evenly. Place the mixture in a warm area (around 30°C or 86°F) for about 48 hours until the koji rice is fluffy and has a sweet aroma.

Prepare Koji

In a fermentation vessel, combine the koji rice, steamed rice, yeast, and 4 cups of soft water. Stir gently to combine. Cover the vessel and let it ferment at a stable temperature (around 15°C or 59°F) for about 3 weeks.

Once fermentation is complete, pour the mixture into a pressing bag and allow the liquid to drain out, separating the sake from the rice solids.

Pressing the Sake

Heat the sake gently to 65°C (149°F) for about 30 minutes to pasteurize and stabilize the flavor.

Pasteurization

Transfer the sake to a clean container and let it age for at least 6 months in a cool, dark place to develop its flavor.

Aging

After aging, filter the sake through a fine mesh to remove any remaining solids. Bottle the sake and store it upright in a cool place.

Bottling

Yamada Nishiki rice

Koji mold

Water (soft water preferred)

Gather all the ingredients on a clean countertop. Wash the fresh basil leaves thoroughly and pat them dry with a paper towel.

In a food processor, add the basil leaves, garlic cloves, pine nuts, and Parmesan cheese. Pulse the ingredients until they are coarsely chopped.

Make the Pesto

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. You may need to scrape down the sides of the bowl with a spatula as you go.

Add Olive Oil

Add salt and black pepper to taste. Blend again to combine. Taste the pesto and adjust seasoning if necessary.

Season the Pesto

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Cook the Pasta

In a large mixing bowl, combine the drained pasta with the pesto. Toss well to coat the pasta evenly, adding reserved pasta water a little at a time if needed to reach desired creaminess.

Combine Pasta and Pesto

Divide the pasta into serving bowls and optionally garnish with extra Parmesan cheese and fresh basil leaves. Enjoy your Bellino Veneto!

Fresh Basil Leaves

Garlic Cloves

Pine Nuts

Parmesan Cheese

Olive Oil

Black Pepper

Pasta (Spaghetti or Fettuccine)

Wash the Japanese ume plums thoroughly under running water to remove any dirt or impurities. Pat them dry with a clean towel.

Prepare the Plums

Select a large glass jar (at least 2 liters in capacity) and sterilize it by boiling it in water for 10 minutes. Let it cool completely before use.

Sterilize the Jar

In the sterilized jar, add half of the washed ume plums. Sprinkle half of the rock sugar over the plums. Repeat the layering with the remaining plums and rock sugar.

Layer the Ingredients

Pour the shochu (or vodka) over the layered plums and rock sugar in the jar, ensuring all the ingredients are submerged in the alcohol.

Add the Shochu

Seal the jar tightly with a lid and place it in a cool, dark place for at least 6 months. Shake the jar gently every few weeks to help dissolve the sugar.

Seal and Store

After 6 months, you can taste the plum wine. If it is to your liking, strain the liquid into bottles, discarding the plums. The wine can be stored for up to 1 year.

Morning Routine

The Magistrate

Top Of The Class

The Baron

Sho Chiku Bai 'mio' Sparkling Sake, Kyoto, Japan

Hakutsuru 'little Lily' Nigori, Hyogo

Gekkeikan Junmai Ginjo 'suzaku' Kyoto, Japan

Kikusui Funaguchi 'nama Genshu'

Yuki No Bosha Junmai Ginjo 'cabin In The Snow' Akita, Japan

Bellino Veneto

Choya Plum Wine

Ant Moore Sauvignon Blanc, Marlborough

By. Ott Provence, Rose

Veuve Ambal Cremant De Bourgogne