Colorado Bulldog (Vodka, Kahlua, Cream and Coke)

Cosmopolitan (Vodka, Lime Juice, Cranberry & Triple Sec)

Coke Zero

THE AIRPLANE

ABANCAY Apurimat

We are updating our specials

O’Doul’s

Deschutes Obsidian Stout

Artic B-52 (Gran Marnier, Kahlua, Irish Cream and Ice Cream)

Canadian Bomber (Southern Comfort, Yukon Jack, Apricot Brandy, Pineapple and OJ)

Chocolate Touchdown (Peppermint Schnapps, Hot Chocolate & Whipped Cream)

Mimosa (Barefoot Bubbly & OJ)

Flavored Margaritas (Strawberry, Blueberry, Black Cherry, Mango, Peach or Raspberry)

Long Island Tea

Bloody Mary

Gran Marnier, Kahlua, Irish Cream and Ice Cream

Artic B-52

Vodka, Lime Juice, Cranberry & Triple Sec

Cosmopolitan

Southern Comfort, Yukon Jack, Apricot Brandy, Pineapple and OJ

Canadian Bomber

Colorado Bulldog

Peppermint Schnapps, Hot Chocolate & Whipped Cream

Chocolate Touchdown

Mimosa

Mexican Mule

Choice of Vodka, Gin, Rum or Tequila with Fresh Lime and Zero-Sugar Ginger Beer

Zero Mule

Caribbean Mule

In a cocktail shaker, combine the vodka and Kahlua. Fill the shaker with ice and shake vigorously for about 15-20 seconds.

Mixing the Ingredients

Strain the mixture into a tall glass filled with ice. Slowly pour the heavy cream over the top of the drink to create a layered effect.

Adding the Cream

Top off the drink with Coca-Cola, pouring it gently to maintain the layering.

Finishing the Drink

Sprinkle chocolate shavings on top of the drink for added flavor. Place a maraschino cherry on top as a decorative touch.

Adding Garnish

Vodka

Kahlua

Heavy Cream

Coca-Cola

Chocolate Shavings

Maraschino Cherry

Collect all the ingredients: vodka, triple sec, fresh lime juice, cranberry juice, and a lime wheel or twist for garnish.

Gather Ingredients

Place a cocktail glass in the freezer or fill it with ice water to chill while preparing the drink.

Chill the Glass

In a cocktail shaker, add 1.5 oz of vodka, 1 oz of triple sec, 0.5 oz of fresh lime juice, and 1 oz of cranberry juice.

Combine Ingredients

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

Shake the Mixture

Remove the cocktail glass from the freezer or discard the ice water. Use a strainer to pour the cocktail mix into the chilled glass.

Strain and Serve

Garnish with a lime wheel or twist on the rim of the glass for a decorative touch.

Garnish

Triple Sec

Fresh Lime Juice

Cranberry Juice

Lime Wheel or Twist

Take a tall glass and fill it with ice cubes to keep your drink chilled.

Prepare the Glass

Pour 1 liter of Coca-Cola Zero Sugar over the ice cubes in the glass.

Add Coke Zero

Add 2 slices of lemon to the glass for additional flavor and a refreshing look.

Garnish with Lemon

Gently slap the mint leaves between your hands and place them in the glass for an aromatic touch.

Add Mint Leaves

Give the drink a gentle stir to mix the ingredients, and serve immediately for a refreshing beverage.

Stir and Serve

Coca-Cola Zero Sugar

Ice cubes

Lemon slices

Mint leaves

In a cocktail shaker, combine 2 oz of vodka, 1 oz of blue curacao, and 4 oz of lemonade.

Mix the Base Ingredients

Securely close the shaker and shake vigorously for about 15-20 seconds to chill the mixture.

Shake Well

Using a strainer, pour the mixture into a chilled cocktail glass.

Strain into Glass

Place a lemon wedge on the rim of the glass for garnish.

Add Lemon Wedge

Add a maraschino cherry on top of the drink for an extra pop of color.

Top with Cherry

Blue Curacao

Lemonade

Lemon Wedge

Place the quinoa in a fine mesh strainer and rinse under cold water to remove any bitterness.

Rinse the Quinoa

In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Quinoa

Dice the red bell pepper, onion, tomato, and zucchini into small pieces. Mince the garlic cloves.

Chop the Vegetables

In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent. Then add the red bell pepper and zucchini, cooking until they are tender. Finally, stir in the tomato.

Sauté the Vegetables

Sprinkle the cumin, paprika, salt, and black pepper over the sautéed vegetables. Stir to combine and cook for another 2-3 minutes.

Add Spices

Fluff the cooked quinoa with a fork and then add it to the skillet with the vegetables. Mix well to combine all the ingredients.

Combine Quinoa and Vegetables

Chop the fresh cilantro and fold it into the quinoa and vegetable mixture.

Add Fresh Cilantro

Serve the quinoa and vegetable mixture warm in bowls. Optionally, top with sliced avocado and a wedge of lime for added flavor.

Plate the ABANCAY Apurimat

Quinoa

Water

Red bell pepper

Onion

Garlic cloves

Tomato

Zucchini

Cumin powder

Paprika

Salt

Black pepper

Fresh cilantro

Avocado

Lime

Preheat your oven to 350°F (175°C) to ensure it's ready for baking.

Preheat the Oven

Grease a 9x13 inch baking pan with cooking spray or butter and dust with flour.

Prepare the Baking Pan

In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Combine Dry Ingredients

In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until smooth.

Mix Wet Ingredients

Pour the wet mixture into the dry ingredients and gently fold until just combined. Be careful not to overmix.

Combine and Fold

Gently fold in the fresh blueberries and lemon zest into the batter, ensuring even distribution.

Incorporate Blueberries and Lemon Zest

Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Bake the Mixture

Once baked, remove from the oven and allow it to cool in the pan for about 10 minutes. Then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

Cool and Dust

All-purpose flour

Granulated sugar

Baking powder

Milk

Vegetable oil

Eggs

Vanilla extract

Fresh blueberries

Lemon zest

Powdered sugar

Take a tall glass and rub a lime wedge around the rim to moisten it.

Dip the rim of the glass into salt (or celery salt if using) to coat the rim.

Add Salt

Add ice cubes to the glass until it is about three-quarters full.

Fill with Ice

Pour one bottle of O'Doul's non-alcoholic beer into the glass over the ice.

Add O'Doul's

Squeeze one tablespoon of lime juice into the drink for added flavor.

Add Lime Juice

If desired, garnish with fresh herbs like cilantro or parsley for an aromatic touch.

Garnish if Desired

Add a lemon wedge on the rim of the glass for additional garnish and flavor.

Final Touch

Serve immediately while cold, and enjoy your refreshing O'Doul's drink!

Serve

O'Doul's Non-Alcoholic Beer

Lime Juice

Ice Cubes

Celery Salt

Fresh Herbs (like Cilantro or Parsley)

In a large mash tun, heat 3 gallons of filtered water to 165°F (74°C). Add the pale malt, crystal malt, roasted barley, and chocolate malt to the water and stir well to combine.

Prepare the Mash

Maintain the mash temperature at 150°F (65°C) for 60 minutes. Stir occasionally to ensure even heat distribution.

Mash Rest

After the mash rest, sparge the grains with an additional 2 gallons of hot water to collect the wort.

Sparge

Transfer the wort to a large brew kettle and bring it to a boil over high heat.

Boil the Wort

Once boiling, add the Hallertau hops and boil for 60 minutes. Add the East Kent Goldings hops in the last 15 minutes of the boil.

Add Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath to about 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the American Ale yeast on top and seal the vessel with an airlock.

Pitch the Yeast

Allow the beer to ferment at a stable temperature (around 68°F or 20°C) for 1-2 weeks, until fermentation is complete.

Primary Fermentation

Once fermentation is complete, siphon the beer into sanitized bottles, adding priming sugar as needed for carbonation. Cap the bottles and let them condition for an additional 1-2 weeks.

Bottling

Pale Malt

Crystal Malt

Roasted Barley

Chocolate Malt

Hallertau Hops

East Kent Goldings Hops

American Ale Yeast

Filtered Water

Collect all the ingredients listed above including Grand Marnier, Kahlua, Irish Cream, Vanilla Ice Cream, and garnishing items.

Choose a large cocktail glass or a sundae dish to serve the Artic B-52. Ensure it’s clean and ready for filling.

Prepare Glassware

In a shaker, combine 1 oz of Grand Marnier, 1 oz of Kahlua, and 1 oz of Irish Cream. Do not shake; instead, gently stir the mixture to combine the flavors.

Layer the Liquors

Scoop 2 generous scoops of vanilla ice cream into the prepared glass or dish.

Prepare the Ice Cream

Slowly pour the mixed liquors over the ice cream, allowing them to settle gently around and over the ice cream.

Pour the Liquor Mixture

Drizzle chocolate syrup over the top of the ice cream and liquor mixture, adjusting to your taste preference.

Add Chocolate Syrup

Add a dollop of whipped cream on top of the drink to enhance its richness.

Colorado Bulldog (vodka, Kahlua, Cream And Coke)

Cosmopolitan (vodka, Lime Juice, Cranberry & Triple Sec)

Coke Zero

The Airplane

Abancay Apurimat

We Are Updating Our Specials

O’doul’s