COORS LIGHT

BOTTLED BEER

OHSO POPCYCLE BLONDE

PERONI

BORRAROSA ROSE

VIBERTI MOSCATO D'ASTI

BELLA VISTA GRANDE CUVEE MAGNUM

SANTOME PROSECCO

BOLLICINI PROSECCO

LES BOURSICOTTES SANCERRE

BORGO BOSCHETTO SAUVIGNON BLANC (ITALY)

ITALO CESCON PINOT GRIGIO (ITALY)

ISABELLA CHARDONNAY (ITALY)

VIVOLO PINOT GRIGIO (ITALY)

WHITE WINE

ESPRESSO LIQUEUR

BLOOD ORANGE, TOPPED WITH BOURBON, MAPLE SYRUP, BITTERS SMOKED TO PERFECTION

THE JOEY FUMOSA

PAOLO VARVARA CONTERNO MAGNUM BAROLO

AMARONE AVIGNONESI

FATTORIA LE DEZZANI PAPILLE

BELLA VISTA GRANDE CUVEE

BOLLICINI SANTOME PROSECCO

LA MARCA PROSECCO

ITALO VIVOLO CESCON PINOT GRIGIO

Place the Coors Light in the refrigerator for at least 2 hours prior to serving to reach an ideal cold temperature (~35–40°F / 1.5–4°C). For a quicker chill, submerge the can or bottle in an ice-water bath for 15–20 minutes.

Chill beer

If using a glass, place it in the freezer for 10–15 minutes or fill it with ice water for 2–3 minutes then discard the water just before pouring. This helps keep the beer colder longer and reduces foaming.

Chill glass (optional)

If using a can or bottle: remove cap or open the can and hold it upright. If using a glass: tilt the chilled glass at a 45° angle and pour the beer slowly down the side until it reaches about halfway, then gently tilt the glass upright and pour down the middle to create a 1–1.5 inch head (foam). Avoid aggressive pouring to minimize excess foam.

Optional garnish: If you prefer, slide a lime wedge onto the rim or squeeze a small amount of lime into the beer for a citrus note. Note: Coors Light is traditionally served without garnish.

Serve immediately. Keep remaining bottles or cans chilled. If serving multiple, rotate chilled beer from fridge to maintain temperature. If using ice in the glass, expect faster dilution and warming — ice is not recommended for beer except in certain occasions.

If you have leftover beer in an opened bottle, reseal with a bottle cap or store in the fridge and consume within 24 hours for best carbonation and flavor. Rinse glasses after use to avoid lingering beer residue.

Coors Light (12 fl oz cans/bottles)

Lime wedge (optional)

Ice (optional, for cooler glass)

Beer cooler or refrigerator (to chill)

Pilsner or pint glass

Refrigerate the bottle for at least 2 hours (ideally 4–24 hours) until it reaches 38–45°F (3–7°C) for most lagers or 45–55°F (7–13°C) for ales. Alternatively, place the bottle in a bucket filled with ice and water for 20–30 minutes to chill quickly.

Chill

Check the bottle for any visible sediment, a damaged cap, or an off smell. If the beer is unfiltered or bottle-conditioned, gently invert the bottle once or twice to distribute any yeast sediment before opening (if you prefer it mixed) or leave it upright to let sediment settle to the bottom if you prefer a clearer pour.

Inspect & Prepare

Using a bottle opener or an appropriate tool, remove the cap away from you and others. Hold the bottle at an angle (about 45°) if you plan to pour into a glass so the beer will flow down the side and preserve carbonation and head.

Open

Select a clean glass appropriate to the beer style (pilsner, tulip, pint, snifter). Rinse the glass with cold water to reduce foaming. Pour the beer in one steady motion: start by pouring down the side of the glass at a 45° angle, and when the glass is about halfway full, tilt it upright and pour into the center to create a 1/2–1 inch (1–2 cm) head.

Optional: Pour

Smell the beer to note aroma, take a small sip to observe flavor, carbonation, body, and finish. If you don't finish the bottle, reseal with a reusable bottle cap or transfer to a smaller container and refrigerate; consume within 24 hours for best quality.

Taste & Store

Bottled beer (store-bought)

Add 2 oz blonde rum, 0.5 oz peach vodka, 0.5 oz elderflower liqueur, 0.5 oz simple syrup, 0.75 oz fresh lemon juice and 0.25 oz fresh lime juice into a cocktail shaker.

Combine spirits

Add 1 oz peach puree (or 1 small peeled fresh peach, roughly chopped) into the shaker. If using fresh peach, muddle lightly in the shaker to release juices before adding other liquids.

Add fruit

Fill the shaker halfway with crushed ice or small cubes. Shake vigorously for 12–15 seconds until the outside of the shaker feels cold and well chilled.

Ice & shake

Double-strain the mixture (use a Hawthorne and fine-mesh strainer) into a chilled Collins or highball glass filled with fresh crushed ice or new small cubes. This removes peach solids for a smooth texture.

Strain

Gently pour 2 oz chilled prosecco (or dry sparkling wine) down the side of the glass to preserve effervescence. If you prefer a lighter fizz, add 0.5 oz club soda instead or in addition to the prosecco.

Top with sparkle

Garnish with a fresh peach slice or a thin lemon wheel on the rim and a sprig of mint tucked into the ice. Serve with a straw.

Garnish

blonde rum (light or gold)

Peach vodka

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

simple syrup (1:1)

fresh lemon juice

fresh lime juice

peach puree or fresh peach (peeled & muddled)

prosecco or dry sparkling wine

club soda (optional, to taste)

crushed ice or small ice cubes

fresh peach slice or thin lemon wheel

fresh mint sprig (optional)

Make sure the Peroni bottle has been refrigerated for several hours so it is well chilled (around 38°F / 3–5°C). If possible, chill the glass in the fridge or freezer for 10–15 minutes before serving.

Chill bottle and glass

If you like a faint citrus accent, cut a lemon wedge. If you prefer your beer extremely cold, have 2–4 ice cubes ready (note: traditionalists typically do not add ice to beer).

Optional: prepare garnish and ice

Hold the chilled glass at a slight angle (about 45°). Open the Peroni bottle and begin to pour slowly down the inside wall of the glass to minimize excess foam. As the glass fills to about halfway, gradually straighten the glass and continue pouring into the center to create a modest, stable head of foam about 1–1.5 inches (2–4 cm) tall.

If using a lemon wedge, gently run it around the rim or place it on the glass edge — do not squeeze into the beer (this will add acidity and change the profile). If using ice (not recommended for purists), add cubes to the glass before pouring and pour slowly to avoid excessive foaming.

Serve immediately while cold. Enjoy responsibly.

Peroni Nastro Azzurro (or similar Italian lager)

Lemon wedge

Ice (if served very cold)

Beer glass (pilsner or pint), chilled

If using egg white, dry shake first: add gin, elderflower liqueur, lemon juice, hibiscus syrup, simple syrup, bitters and egg white to a cocktail shaker without ice. Dry shake vigorously for 15–20 seconds to emulsify and build foam.

Prepare the shaker

Add cracked ice to the shaker, then shake again vigorously for 10–15 seconds until well chilled and slightly frothy (or just shake once for 20–25 seconds if you didn't dry shake).

Shake with ice

Double-strain the contents into a chilled large wine glass or coupe over fresh cracked ice (or simply into a chilled coupe if you prefer no ice). Pour 4 oz chilled rosé wine slowly down the side of the glass to float and marry with the shaken mixture. The wine should create a layered pale-rosé color with a light foam top if egg white was used.

Strain and build

Express the lemon twist over the drink (twist to release oils) and rub the peel on the glass rim, then drop it in. Add the edible rose petal or dehydrated hibiscus on top of the foam or beside the twist. Serve immediately with a short straw if served over ice.

Finish

If you prefer a lighter cocktail, reduce gin to 0.5 oz and increase rosé to 5 oz. For a non-alcoholic version, replace gin and elderflower liqueur with 1 oz non-alcoholic gin substitute and 0.5 oz elderflower cordial; keep the rosé portion replaced by chilled sparkling rosé-style non-alcoholic wine or premium sparkling water.

rosé wine (dry or off-dry)

gin (London dry or floral)

elderflower liqueur (St-Germain)

hibiscus syrup (or grenadine for color)

Angostura or aromatic bitters

egg white (optional, for texture)

edible rose petal or dehydrated hibiscus

lemon twist

cracked ice

Place the Viberti Moscato d'Asti in the refrigerator for at least 3–4 hours before serving. For quicker chilling, submerge the bottle in an ice bath (ice + water) for 20–30 minutes.

Chill the bottle

If serving straight, pour about 120–150 ml (4–5 fl oz) into lightly chilled white wine or champagne flutes. Moscato d'Asti is slightly sparkling (frizzante) and best served cold to preserve its aromatic floral and fruity notes.

To make a light Moscato spritz, fill a wine glass with 3–4 ice cubes (optional), pour 90–120 ml of chilled Viberti Moscato d'Asti and top with 60–120 ml sparkling water depending on desired intensity. Gently stir once to combine.

Spritz option

Prepare citrus twist: use a vegetable peeler or paring knife to cut thin strips of lemon or orange peel, avoiding the bitter white pith. Twist each strip over the glass to release oils, then drop into the glass or perch on the rim.

Add fresh berries: halve larger berries like strawberries and add 2–3 berries to each glass. For raspberries or blackberries, add 3 per glass. This enhances aroma and provides a pretty visual contrast.

Garnish with mint: slap a mint sprig between your palms once to release aroma, then place in the glass or on the plate beside the flute.

Prepare ricotta crostini: spread about 15 g (1 tablespoon) of soft ricotta on each slice of toasted brioche or crostini.

Drizzle honey: lightly drizzle about 1/4 teaspoon to 1/2 teaspoon of honey over each ricotta-topped toast, then sprinkle with a few crumbled Marcona almonds for texture.

Arrange: place 2 crostini per guest on a small plate alongside the filled Moscato glasses. Add a couple of extra berries and a mint sprig to the plate for an elegant finish.

Viberti Moscato d'Asti (chilled)

Ice (optional)

Sparkling water (optional, for spritz)

Thin lemon or orange twist

Fresh mint sprigs

Fresh berries (strawberries, raspberries, or blackberries)

Soft ricotta

Honey

Toasted brioche or thin crostini

Marcona almonds (lightly salted)

Place the 1.5 L Bella Vista Grande Cuvée magnum in a large wine cooler or ice bucket and surround with ice. Add cold water to the bucket so the ice contacts the bottle surface for faster cooling. Chill for 20–30 minutes until the bottle reaches serving temperature (red cuvées often serve best at 60–65°F / 15–18°C; if this cuvée is sparkling or white-style, aim for 45–55°F / 7–13°C).

Chill the magnum

Select 6 large red or Bordeaux wine glasses. Rinse each glass with cool water and let them air dry or gently dry with a lint-free cloth to remove dust. Chilled glasses are optional — if desired, place glasses upright in the refrigerator for 15 minutes before serving.

Prepare glassware

If the wine is a structured red and may benefit from aeration, stand the magnum upright for a few hours before opening to let sediment settle. Open the magnum carefully by cutting foil and using a sturdy waiter’s corkscrew; pour a small amount into the decanter first and check clarity, then decant slowly to leave any sediment in the bottle. For younger, fruit-forward cuvées, decanting 30–60 minutes can open aromatics. If the cuvée is sparkling, do not decant; open gently over a sink and preserve effervescence.

Decanting (optional)

Set the bottle on a stable surface. Slice the foil at the top and peel away. Insert the corkscrew centrally and twist until the worm is fully in; use the lever to extract the cork slowly and steadily. Wipe the bottle rim with a clean cloth to remove any cork particles or residue before pouring.

Opening a magnum

Hold the decanter or magnum by the base, pour into each glass filling to about one-third full (approximately 5–6 oz / 150–180 ml per pour in a magnum service). Serve to guests immediately. If serving at a tasting, pour smaller 2–3 oz (60–90 ml) samples to allow the magnum to serve more guests.

Pouring and serving

While the bottle chills, arrange cheeses, cured meats, crackers or sliced baguette, fresh fruit, and nuts on a large board. Pre-slice firm cheeses and the baguette for easy serving. Bring soft cheeses to room temperature (about 20–30 minutes) before serving to maximize flavor.

Arrange cheese and charcuterie

Offer guidance: for a full-bodied cuvée, pair with aged cheeses and roasted meats; for a lighter or fruit-forward cuvée, pair with softer cheeses and fresh fruit. Encourage guests to smell, sip, and let the wine breathe a few moments in the glass to appreciate the aromatics and flavor development.

Pairing and tasting notes

If any wine remains, reseal magnum with its cork or a wine stopper. Store upright in a cool, dark place or refrigerated (depending on style) and consume within 2–5 days for best quality. For sparkling styles, use a sparkling wine stopper and consume within 1–2 days to preserve bubbles.

Storage of leftovers

Bella Vista Grande Cuvée (magnum bottle, 1.5 L)

Large wine cooler or ice bucket

Decanter (optional)

Wine glasses (Bordeaux or large red glasses)

Assorted cheeses (aged cheddar, brie, manchego)

Cured meats (prosciutto, salami)

Crackers or sliced baguette

Fresh fruit (figs, grapes, apple slices)

Roasted nuts (almonds or walnuts)

If desired, chill a large white wine or coupe glass in the freezer for 5–10 minutes or fill it with ice while you prepare the ingredients.

Chill glass

In a mixing glass or shaker filled with a few ice cubes, add the Aperol, fresh lemon juice and simple syrup (if using). Stir briefly (10–15 seconds) to chill and dilute slightly. Do not over-shake — this is a sparkling cocktail.

Combine base ingredients

Discard the ice from the chilled serving glass if you used it to cool the glass. Fine-strain the mixture from the mixing glass into the serving glass, leaving room for sparkling wine.

Gently pour chilled Prosecco into the glass (about 5 oz). Top with the chilled soda water (about 0.5 oz). Stir very gently once with a bar spoon to combine, preserving the bubbles.

Add Prosecco and soda

Add a large ice cube or leave the glass without additional ice depending on preference. Express an orange twist over the drink to release oils, rub it on the rim and drop it in, or perch an orange wheel on the rim. Serve immediately while sparkling.

Garnish and serve

Prosecco (dry, chilled)

Aperol

Soda water (chilled)

Fresh lemon juice

Simple syrup (1:1) - optional, to taste

Orange twist or wheel (garnish)

Ice (large cube or chilled wine glass)

Add the peach puree, elderflower liqueur, fresh lemon juice and simple syrup into a cocktail shaker. Add 4 ice cubes.

Prepare the base

Vigorously shake the mixture for about 10–12 seconds until well chilled and slightly diluted.

Shake

Double-strain (through a Hawthorne strainer and fine mesh) into a chilled champagne flute, filling it about two-thirds full.

Strain into flute

Slowly top with 150 ml of well-chilled Prosecco to preserve effervescence. Pour gently down the side of the glass to avoid excessive foaming.

Top with Prosecco

If using, add 1 dash of Angostura bitters on the surface to add aromatic complexity. Allow the bitters to gently sink or swirl on top.

Finish and optional bitters

Garnish the flute with a thin peach slice on the rim or a small fan of peach flesh floated on top. Add a mint sprig for aroma if desired.

Serve immediately while bubbly. Advise guests to sip slowly to enjoy the layered fruit and floral notes.

Prosecco (well chilled)

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

Peach puree or peach nectar (chilled)

Simple syrup (1:1 sugar to water)

Angostura bitters (optional)

Ice (for shaking)

Thin peach slice or peach fan

Fresh mint sprig (optional)

In a medium bowl, combine the boursin-style herbed cheese and soft goat cheese. Stir until smooth and homogeneous. Add the chopped chives and parsley, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Mix well, taste and adjust seasoning. Cover and refrigerate while you prepare the pastry so filling firms slightly (10–15 minutes).

Prepare filling

Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Lightly flour work surface and unroll the puff pastry sheet. Using a biscuit cutter or a 3.5–4 inch round cutter, cut 8 rounds (or cut into 4 larger squares if you prefer larger boursicottes). Place half of the rounds on the prepared sheet. Spoon about 1¼ to 1½ tablespoons of the cheese filling into the center of each of these rounds, leaving a 1 cm (½ in) border. Brush the border lightly with a little beaten egg wash (1 egg + 1 tbs water, beaten). Top each filled round with the remaining rounds and press the edges gently to seal. Crimp edges with a fork to ensure they are sealed.

Cut and fill pastry

Brush the top of each boursicotte with the egg wash for a shiny golden finish. Place the tray in the preheated oven and bake for 15–18 minutes, or until puffed and deep golden brown. Rotate the pan halfway through baking for even color. Remove from oven and transfer to a wire rack. Let cool 5 minutes before plating.

Egg wash and bake

In a small saucepan combine the Sancerre wine, granulated sugar and lemon juice. Stir over medium heat just until sugar dissolves. Add the pear wedges and sliced shallot, bring to a gentle simmer (do not boil vigorously) and poach for 6–8 minutes, until the pears are tender but still hold their shape and the shallot is translucent. Reduce heat if the liquid is evaporating too quickly.

Poach pears

Remove the pears and shallots with a slotted spoon to a plate and set aside. Increase heat and reduce the poaching liquid until slightly syrupy, about 4–6 minutes. Remove from heat and swirl in the unsalted butter and 1/4 tsp salt and 1/4 tsp pepper to create a glossy pan sauce. Taste and adjust seasoning. Return pears and shallots to the pan briefly (30 seconds) to coat in the syrup, then transfer to a serving bowl or reserve for plating.

Reduce & finish

Place 2 warm boursicottes per person on each plate. Spoon 2–3 poached pear wedges and some shallot alongside or on top of the pastries. Drizzle a little of the Sancerre pan reduction over the pears and around the plate.

Arrange a small handful (about 7–8 g) of microgreens or baby arugula dressed with a light drizzle of extra virgin olive oil beside the boursicottes. Scatter toasted sliced almonds over the greens and pears if using. Finish with a crack of black pepper to taste.

Serve warm as an elegant starter or light main with a chilled glass of Sancerre alongside.

Coors Light

Bottled Beer

Ohso Popcycle Blonde

Peroni

Borrarosa Rose

Viberti Moscato D'asti

Bella Vista Grande Cuvee Magnum

Santome Prosecco

Bollicini Prosecco

Les Boursicottes Sancerre

Borgo Boschetto Sauvignon Blanc (italy)

Italo Cescon Pinot Grigio (italy)

Isabella Chardonnay (italy)

Vivolo Pinot Grigio (italy)

White Wine

Espresso Liqueur

The Joey Fumosa

Paolo Varvara Conterno Magnum Barolo

Amarone Avignonesi

Fattoria Le Dezzani Papille

Bella Vista Grande Cuvee

Bollicini Santome Prosecco

La Marca Prosecco

Italo Vivolo Cescon Pinot Grigio