Laphroaig 10yr

3 Floyds Gumball Head

From the backyard of Sunnymede, a tasty mixed berry mojito

Sunnymede Scholar

Kid Board

Alcohol Removed Wine.5% ABV – Red Tempranillo and white Verdejo

Arnold Palmer

Brew Werks South Bend Hazy IPA 160z

orange cream Martini liqueur Creamy concoction of whipped cream

Orange and Creamsicle

3 Floyds Zombie Dust

Edradour

Lindores

Sparkling Mineral Water

The Famous Grouse

Bells Two Hearted IPA

Brew Werks South Bend Hazy IPA 16oz

Coors Lite

Miller Lite

5% ABV – Red Tempranillo and white Verdejo

Alcohol Removed Wine

Iced Tea

Lemonade

Root Beer

Sprite

Diet Coke

Stella Artois Liberte

Gather all the ingredients and tools needed for tasting.

Gather Ingredients

Prepare a glass for tasting the Laphroaig 10 Year Old Scotch Whisky.

Pour 1 to 2 ounces of Laphroaig 10 Year Old Scotch Whisky into the glass.

Pour Whisky

Add a splash of water to the whisky if desired to open up its flavors.

Optionally, add ice cubes to the glass for a chilled experience.

Take a moment to observe the whisky's color and aroma before tasting.

Enjoy the whisky, noting the peaty, smoky flavors characteristic of Laphroaig.

Laphroaig 10 Year Old Scotch Whisky

Water (for tasting)

Ice (optional)

In a large brew kettle, heat 3 gallons of filtered water to approximately 165°F (74°C). Add the 2-Row Pale Malt, Munich Malt, and Caramel/Crystal Malt to the water, stirring gently to avoid clumping. Maintain the temperature between 150°F and 155°F (65°C - 68°C) for 60 minutes.

Mashing the Grains

After the mash is complete, sparge the grains with an additional 2 gallons of hot water (approximately 170°F or 77°C) to rinse out the sugars. Collect the wort in the brew kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add the Cascade Hops and boil for 60 minutes.

Boil the Wort

After 45 minutes of boiling, add the Amarillo Hops and Citra Hops to the kettle.

Add Flavor Hops

After the full 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermentation vessel. Pitch the American Ale Yeast into the wort. Seal the fermentation vessel with an airlock and let it ferment at room temperature for 1-2 weeks.

Ferment

After fermentation is complete, prepare to bottle the beer by sanitizing bottles, caps, and a bottling bucket.

Prepare for Bottling

Transfer the beer from the fermentation vessel to the bottling bucket, leaving sediment behind. Add priming sugar if desired, then fill the bottles, leaving about 1 inch of headspace. Cap the bottles securely.

Bottle the Beer

Store the bottled beer in a cool, dark place for at least 1-2 weeks to allow carbonation to develop.

Age the Beer

2-Row Pale Malt

Munich Malt

Caramel/Crystal Malt (40L)

Cascade Hops

Amarillo Hops

Citra Hops

American Ale Yeast

Filtered Water

In a sturdy glass, add the fresh mint leaves and mixed berries. Using a muddler or the back of a spoon, gently press down on the leaves and berries to release their juices and oils. Do this until the mixture is fragrant.

Muddle the Mint and Berries

Cut the lime in half and squeeze the juice from both halves into the muddled mixture. Make sure to remove any seeds that may fall in. Stir gently to combine.

Add Lime Juice

Pour the white rum and simple syrup into the muddled mixture. Stir well to ensure everything is mixed together.

Combine with Rum and Syrup

Fill the glass with ice cubes and then pour the club soda over the mixture. Stir gently to combine, making sure not to disturb the muddled ingredients too much.

Top with Club Soda

Garnish the mojito with a lime wedge on the rim of the glass and a few extra mixed berries on top. Serve immediately with a straw, if desired.

Garnish and Serve

Fresh mint leaves

Lime

Mixed berries (strawberries, blueberries, raspberries)

White rum

Club soda

Simple syrup

Lime wedge

Extra mixed berries

Lay out the turkey slices and cheese slices on a clean cutting board or plate. You can alternate the turkey and cheese slices or layer them as desired.

Prepare Turkey and Cheese

Wash the apple, grapes, and strawberries thoroughly. Cut the apple into thin slices, remove the stems from the grapes, and cut the strawberries in half if they are large.

Slice Fruits

Measure out the crackers and baby carrots. Place them in a small bowl or directly on the serving platter.

Prepare Extras

On a large platter or board, arrange the turkey and cheese slices neatly. Add the apple slices, grapes, strawberries, crackers, and baby carrots in separate sections to create a colorful and appealing presentation.

Assemble the Kid Board

Turkey slices

Cheddar cheese slices

Apple slices

Grapes

Strawberries

Crackers

Baby carrots

In a large mixing bowl or pitcher, combine the Tempranillo grape juice and Verdejo grape juice. Stir gently to blend the flavors.

Combine Grape Juices

Pour in the water to dilute the grape juices slightly, making the blend more palatable.

Add Water

Add the blackberry puree to the grape juice mixture and stir well to ensure it is evenly distributed.

Incorporate Blackberry Puree

Pour in the lemon juice, which will add a refreshing acidity to balance the sweetness.

Add Lemon Juice

Sprinkle the sugar into the mixture and stir until fully dissolved.

Sweeten the Mixture

Add the cinnamon stick to the mixture and let it sit for about 30 minutes to infuse the flavors.

Infuse with Cinnamon

Remove the cinnamon stick and gently stir in the sparkling water for a refreshing fizz.

Add Sparkling Water

Add fresh mint leaves for garnish and aroma. Serve chilled.

Garnish with Mint

Tempranillo grape juice

Verdejo grape juice

Water

Blackberry puree

Lemon juice

Sugar

Cinnamon stick

Sparkling water

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

Boil Water

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

Steep Tea

If you prefer sweet tea, add 1 cup of sugar while the tea is still warm and stir until dissolved.

Sweeten the Tea (Optional)

Remove the tea bags and let the tea cool to room temperature, then refrigerate until chilled.

Cool the Tea

Squeeze the juice from 4 fresh lemons until you have about 1 cup of lemon juice. Strain to remove seeds if necessary.

Juice the Lemons

In a pitcher, combine the lemon juice with 4 cups of water and 1 cup of sugar. Stir until the sugar is completely dissolved.

Make Lemonade

In a large pitcher, combine equal parts of the chilled tea and lemonade. Adjust the ratio to your preference.

Mix the Drinks

Fill glasses with ice cubes, pour the Arnold Palmer mixture over the ice, and garnish with mint leaves.

Serve

Black tea bags

Sugar (optional)

Fresh lemons

Ice cubes

Mint leaves (for garnish)

In a large mash tun, heat 3 gallons of water to 165°F (74°C). Add the Pale Malt, Caramel Malt, and Flaked Oats to the water, stirring to ensure there are no clumps.

Preparing the Mash

Maintain the temperature at around 152°F (67°C) for 60 minutes, stirring occasionally. This will convert the starches into fermentable sugars.

Mashing Process

After the mashing time is complete, sparge the grains with an additional 3 gallons of water heated to 170°F (77°C) to extract the remaining sugars.

Transfer the collected wort to a boil kettle and bring it to a boil. Once boiling, add the Citra Hops and boil for 60 minutes.

Boiling the Wort

With 15 minutes left in the boil, add the Mosaic Hops and Amarillo Hops to the kettle.

Adding Flavor Hops

Once the boil is complete, cool the wort rapidly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).

Cooling the Wort

Transfer the cooled wort to a sanitized fermentation vessel and pitch the American Ale yeast. Seal the vessel with an airlock.

Pitching the Yeast

Allow the beer to ferment for about 1-2 weeks at a temperature of 68°F (20°C).

Fermentation Time

After fermentation, siphon the beer into sanitized bottles, leaving some space at the top, and cap them.

Bottling

Pale Malt

Caramel Malt

Flaked Oats

Mosaic Hops

Yeast (American Ale)

In a medium mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.

Prepare the Whipped Cream

Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. This will take about 2-3 minutes.

While the whipped cream is being prepared, place your martini glass in the freezer to chill for about 5 minutes.

Chill the Glass

In a cocktail shaker, add orange martini liqueur and ice cubes.

Mix the Cocktail

Shake vigorously for about 15-20 seconds to chill the liqueur.

Remove the martini glass from the freezer and strain the shaken liqueur into the chilled glass.

Strain and Serve

Spoon the prepared whipped cream generously over the top of the cocktail.

Top with Whipped Cream

Sprinkle orange zest on top of the whipped cream and place a maraschino cherry on top for garnish.

Garnish

Serve immediately and enjoy your Orange and Creamsicle cocktail!

Orange Martini Liqueur

Heavy Whipping Cream

Powdered Sugar

Vanilla Extract

Ice Cubes

Orange Zest

Maraschino Cherry

In a large brew kettle, heat 5 gallons of filtered water to approximately 165°F (74°C). Add the crushed pale malt, caramel malt, and Munich malt to the water, stirring well to ensure all grains are saturated. Maintain the temperature at around 152°F (67°C) for 60 minutes.

After mashing, sparge the grains by rinsing them with hot water (around 170°F or 77°C) until you collect around 6 gallons of wort in the brew kettle.

Bring the collected wort to a boil. Once boiling, add 1 oz of Citra hops and boil for 60 minutes.

With 15 minutes remaining in the boil, add the Amarillo hops. At the end of the boil, add the remaining 1 oz of Citra hops and the Simcoe hops for aroma.

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the American Ale yeast over the surface of the wort, seal the vessel, and attach an airlock.

Pitching Yeast

Allow the beer to ferment in a dark, cool place at around 68-72°F (20-22°C) for about 1-2 weeks until fermentation is complete.

Fermentation

Once fermentation is complete, prepare a priming solution by dissolving 3/4 cup of corn sugar in 2 cups of boiling water. Cool it and mix it with the beer before bottling. Bottle the beer in sanitized bottles and cap them.

Priming and Bottling

Let the bottles condition at room temperature for 2 weeks before chilling and enjoying your homemade Zombie Dust.