Casamara Como

Casamara Alta

Shrub & Club

Industrial arts n/a pils, longhot, lemon, spices (N/A)

N/A Michelada

Housemade chamoy, tropical fruit, gingerbeer, tajin (N/A)

N/A Chamule

Farm Seasonal Sangria

Blueberry Daquiri

Chamule

Pine Barrens

Strawberry Pisco Punch

Erlton Manhattan

Bee's Knees

Stop and Smell the Rosé

Clarified House Milk Punch

Equilibrium E=MC^2

Allagash White

Añejo tequila, espresso, agave, Mexican amaro, chicory, chocolate bitters

Ojos Rojos

Cognac, creme de cacao, branca menta, mint ice cream

Grasshopper

Power's, demerara, coffee, whipped cream, nutmeg

Farm Irish Coffee

Tavern Tea

Seasonal Iced Tea

F&F Kombucha

Shakerato

Feint Punch

Chill a highball or Collins glass in the freezer for 5–10 minutes (or fill with ice briefly to cool then discard water). Add the ice cubes to the chilled glass just before building the drink.

Measure and pour 8 oz chilled sparkling water into a small pitcher or directly into the glass over ice. Keep cold and gently effervescent — do not vigorously stir yet.

In a separate mixing jigger or small measuring cup combine 1.5 oz non-alcoholic bitter herbal syrup and 0.5 oz fresh lemon juice. Stir briefly to emulsify. If your syrup is very sweet, taste and reduce to 1 oz as desired.

Build the Amaro Base

Express the orange peel: hold the twist over the prepared glass and give it a sharp squeeze so the oils spritz onto the surface, then drop the twist into the glass for aroma.

Pour the amaro-base mixture gently over the ice so it layers slightly into the sparkling water.

Add 0.25 oz elderflower cordial to the glass to add floral lift and roundness. This should be added after the base so it gently mixes with the syrup and sparkling water.

Add gentian tincture: if using a liquid non-alcoholic gentian concentrate, add one small dropperful (about 1/8 tsp) or if using powdered gentian dissolve 1/8 tsp in a teaspoon of warm water and add to the drink. This adds the characteristic bitter backbone. Stir gently once with a bar spoon (3–4 slow turns) to integrate without losing too much carbonation.

Garnish with a fresh mint sprig slapped between your palms to release aroma and rested on the top of the drink, and an orange wheel on the rim or floated on the surface.

Serve immediately with a straw or cocktail pick. Suggestion: encourage sipping slowly to appreciate the interplay of bitter, floral, citrus, and effervescence.

chilled sparkling water

ice cubes

non-alcoholic bitter herbal syrup (amaro-style)

fresh lemon juice

orange peel (expressed)

elderflower cordial

gentian tincture (non-alc bitter concentrate) or 1/8 tsp gentian powder dissolved

fresh mint sprig

orange wheel

Choose a highball or large Collins glass. Fill the glass with large ice cubes so the glass is mostly full — large cubes melt slower and keep the drink from diluting quickly.

Chill and fill

In a mixing glass or small pitcher, add 1 oz Campari and 0.5 oz sweet vermouth. Stir briefly to combine.

Combine bitters and fortified wine

To the mixing glass add 0.5 oz fresh orange juice, 0.25 oz grapefruit cordial or pink grapefruit juice (if using), 0.25 tbsp simple syrup and 0.25 tbsp fresh lemon juice. Stir gently until the syrup is incorporated and the mix is homogeneous. Taste and adjust: if it tastes too bitter, add up to another 0.25 tbsp simple syrup; if too sweet, add a few drops more lemon juice.

Add fresh juices and sweetener

Pour the blended aperitivo mixture over the ice-filled glass, using an amount that leaves room for sparkling liquids — about 2.0–2.25 oz of the mixture (the full mixture as written will be appropriate for a single serving).

Slowly top with chilled sparkling water (6 oz) and chilled tonic water (2 oz). Pour gently over the back of a spoon or down the glass side to retain carbonation and create a light layered effect. Give one gentle stir (1–2 rotations) to integrate the soda without flattening it.

Express the orange: hold an orange wheel or peel over the drink and squeeze/twist to release the oils, then drop the wheel or twist into the glass. Add a rosemary sprig if using — clap it between your palms once and place it in the glass for aromatic lift.

Serve immediately with a straw or stirrer. Encourage sipping slowly as an aperitivo to enjoy the bitter-sweet balance and effervescence.

sparkling water (chilled)

classic tonic water (chilled)

Campari (or similar bitter aperitivo)

sweet vermouth (rosso)

orange juice, freshly squeezed

grapefruit cordial or pink grapefruit juice (optional for extra brightness)

simple syrup (1:1) or agave syrup

large ice cubes

orange wheel or twist

fresh rosemary sprig (optional)

Wash and hull or pit the fruit as needed. Chop fruit into roughly 1/2-inch pieces. Place 2 cups chopped fruit in a nonreactive bowl or jar. Add 1 cup granulated sugar and gently toss to coat. Cover and let sit at room temperature for 1–2 hours, or refrigerate overnight for a deeper extraction, stirring once or twice. The sugar will draw juices from the fruit (maceration).

Prepare Fruit and Macerate

After maceration, pour off any liquid released by the fruit into a separate jar if present. Add 1 cup apple cider vinegar to the macerated fruit and stirred juices (or add vinegar directly to the fruit in the jar). Stir to combine, pressing down on fruit to submerge it beneath the vinegar. Cover tightly.

Infuse with Vinegar

Let the fruit-vinegar mixture steep in the refrigerator for at least 24 hours and up to 2 weeks. Taste after 24 hours; longer steeping increases vinegar flavor and fruit extraction. Shake or stir the jar once a day to redistribute flavors.

Steep

When the shrub tastes balanced (fruit-forward with pleasing acidity), strain the mixture through a fine mesh sieve or cheesecloth into a clean jar, pressing on solids to extract liquid. Discard solids. If the concentrate is too sharp or too sweet, adjust: add up to 2 tablespoons water to mellow, or 1 tablespoon fresh lemon juice to brighten. Refrigerate the finished shrub; it will keep 2–4 weeks.

Strain and Adjust

Fill a highball or Collins glass with about 1 cup ice. Add 2 tablespoons of the chilled shrub concentrate to the glass. Pour in 6 ounces chilled club soda. Stir gently once or twice to combine without flattening the soda. Taste and adjust: add another tablespoon shrub for more fruitiness or a splash more soda to lighten.

Assemble Shrub & Club (Single Serving)

Garnish with a sprig of fresh mint or basil and a citrus wheel or a small piece of the seasonal fruit used in the shrub. Serve immediately with a straw or stirrer. For a large batch, keep shrub chilled and premeasure 2 tablespoons shrub per 6 ounces club soda when serving.

Garnish and Serve

seasonal fruit, chopped (berries, stone fruit, or a mix)

granulated sugar

apple cider vinegar

water (for adjusting sweetness, optional)

fresh lemon juice (optional, to brighten)

shrub (strained concentrate)

club soda (chilled)

fresh herbs for garnish (mint or basil)

citrus wheel or fruit for garnish (lemon, lime, or matching fruit)

Chill a 16–20 oz pint glass in the freezer for 5–10 minutes or fill with ice briefly, then discard ice. Run a lime wedge around the lip of the glass to moisten it. On a small plate combine the coarse salt and chili-lime seasoning; press the rim of the glass into the mixture to create an even spiced rim.

Chill and rim

In a mixing glass or shaker without ice, add the lemon juice, lime juice, hot sauce, Worcestershire sauce, soy sauce (or Maggi), and cracked black pepper. Stir or gently shake to combine and dissolve the pepper.

Combine seasonings

Add the thinly sliced longhot (or substitute) to the mix and muddle lightly with the back of a spoon or muddler to release some heat and oils. Let sit 30 seconds to 1 minute so the chile infuses the mixture.

Add fresh chile

If you prefer a chilled, slightly diluted Michelada, add about 1 cup of fresh ice to the rimmed glass. If you prefer no dilution, skip the ice—keep the beer very cold instead.

Add ice (optional)

Pour the prepared seasoning mix into the glass (approximately 1.5–2 oz of mix). Tilt the glass slightly and slowly pour 12 fl oz of cold pilsner down the side to preserve carbonation and reduce foaming. Stir gently once with a bar spoon or long spoon to integrate the mix without knocking out too much fizz.

Combine beer and mix

Taste and adjust: add another 1/2 tsp hot sauce for more heat, a squeeze of lemon or lime for brightness, or a pinch more chili-lime seasoning on the rim if desired.

Adjust heat & seasoning

Garnish the rim with a lemon wheel and optionally thread a whole longhot or chili onto the rim. Serve immediately while cold and fizzy.

cold pilsner (or other light lager)

coarse salt

chili-lime seasoning (eg Tajín)

fresh lime wedges

fresh lime juice

prepared hot sauce (medium heat, eg Cholula or Valentina)

Worcestershire sauce

soy sauce (or Maggi seasoning)

fresh cracked black pepper

hot pepper (Longhot or other long thin hot chile), stemmed and sliced thin

ice (optional)

lemon wheel or wedge

longhot or chili pepper for garnish (optional)

Place the dried apricots (or prunes) in a heatproof bowl. Pour 1/2 cup hot water over them and let soak for 15–20 minutes until softened. Reserve soaking liquid.

Soak the dried fruit

In a small saucepan over medium heat, combine the soaked fruit (with any remaining soaking liquid), white vinegar, 1/2 cup water, and sugar. Stir until sugar dissolves and bring to a gentle simmer for 5 minutes.

Cook aromatics and dissolve sugar

Transfer the cooked fruit mixture to a blender. Add achiote paste (or ground annatto), chipotle powder, lime juice, and salt. Blend until completely smooth, scraping down sides as needed. If the puree is very thick, add up to 1/4 cup additional water (in 1–2 tbs increments) to reach a pourable but syrupy consistency.

Blend to a smooth puree

Taste and adjust sweetness, acidity, or heat: add more lime for brightness, sugar for sweetness, or chipotle powder for heat. For an ultra-smooth chamoy, pass the puree through a fine-mesh sieve into a bowl, pressing with the back of a spoon to extract all liquid and leave any fibrous bits behind.

Adjust seasoning and strain

Allow chamoy to cool to room temperature, then refrigerate in a sealed container. Chamoy will thicken slightly as it chills. Makes about 1 to 1 1/4 cups. Use immediately for the drink or store up to 2 weeks refrigerated.

Cool and store

Combine diced mango, pineapple, and papaya (or melon) in a bowl. Sprinkle with 1 tsp sugar (optional) and 1 tbsp lime juice. Toss gently to coat and let sit 5–10 minutes to macerate and release juices. Keep chilled until assembly.

On a small plate, mix Tajín and coarse salt (if using). Run the lime wedge around the rim of each serving glass, then dip the rim into the Tajín mixture to coat. Spoon or drizzle a tablespoon of chamoy inside the glass, rotating to create streaks on the glass interior.

Fill the prepared glass with ice cubes. Add 1.5 oz light rum (optional) and 0.5 oz fresh lime juice. Pour 12 oz chilled ginger beer over the ice slowly to preserve carbonation.

Gently add 2–3 tablespoons of the housemade chamoy into the top of the drink; it will sink and swirl slightly, creating sweet-tangy-spicy ribbons. Stir very lightly once or twice if you want more integration, or leave layered.

Spoon 2–3 tablespoons of the macerated tropical fruit into the glass (on top or alongside the chamoy ribbons). Garnish with a small skewer of fresh tropical fruit and a light dusting of Tajín over the fruit.

Serve immediately with a straw and cocktail spoon so the drinker can mix chamoy and fruit through the ginger beer.

dried apricots (or dried plums/prunes)

achiote paste (annatto) or 1 tsp ground annatto

white vinegar

water

granulated sugar (or panela/superfine)

lime juice (fresh)

chipotle powder (or ancho chile powder)

salt

water (to adjust consistency)

fresh mango, peeled and diced

fresh pineapple, peeled and diced

fresh papaya or ripe melon, diced

lime juice (to toss fruit)

granulated sugar (optional, to macerate)

ginger beer (chilled, non‑alcoholic)

light rum (optional)

Tajín Clasico (chile-lime seasoning)

coarse salt (optional, to mix with Tajín)

lime wedge (to wet rim)

fresh tropical fruit pieces (for skewer/garnish)

In a large pitcher (2.5–3 liters capacity), pour 1.5 L wine, 120 ml brandy, and 60 ml orange liqueur. Stir gently to combine.

Combine alcohol and mixers

Add 240 ml apple cider (or 240 ml filtered water if cider not available) for body and mild sweetness, then add 60 ml simple syrup (or honey syrup) and 30 ml freshly squeezed lemon juice. Stir until syrup is incorporated.

Wash all fruit and herbs thoroughly. Pit and slice the peaches or nectarines into 1/4-inch wedges. Core the apple and pear and cut into 1/4-inch slices or small cubes. Hull and halve larger berries (strawberries); leave smaller berries whole. Halve grapes. Slice the orange into wheels and then cut wheels in half if desired.

Wash and cut fruit

Place the prepared fruit in a medium bowl. If you prefer a sweeter, more intensely flavored sangria, toss fruit with an additional 1–2 tablespoons (15–30 ml) simple syrup and let sit 10–20 minutes to macerate and release juices. For fall sangria, add the 2 cinnamon sticks to the fruit while macerating.

Macerate fruit (optional but recommended)

Add the fruit and herb sprigs to the pitcher with the sangria base. Gently press a few herb leaves with the back of a spoon to release oils before adding, but avoid tearing them into small bits.

Cover the pitcher and refrigerate for at least 2 hours and up to 24 hours. Longer chilling (6–12 hours) deepens the fruit flavor. If using delicate berries, add a portion (about 1/2 cup) just before serving to keep them from breaking down.

Chill to marry flavors

Taste after chilling. If too tart, stir in up to 30 ml more simple syrup. If too sweet, add 15–30 ml fresh lemon juice or 60–120 ml chilled sparkling water to brighten.

Adjust sweetness and acidity

When ready to serve, add 480 ml chilled club soda or sparkling water directly to the pitcher to add effervescence, or add to individual glasses to preserve fizz. Fill glasses with ice (about 1 cup per glass) and spoon a generous portion of fruit into each glass. Garnish with extra citrus slices and an herb sprig. Serve immediately.

Serve

dry rosé or light-bodied red wine

brandy

orange liqueur (Cointreau or triple sec)

apple cider (fresh, not spiced) or filtered water if not in season

simple syrup (1:1 sugar to water) or honey syrup

ripe peaches or nectarines

apples (firm, e.g., Honeycrisp or Gala)

pear (optional, for autumn/winter)

berries (strawberries, raspberries, or blackberries)

seedless grapes (green or red), halved

blood orange or navel orange

fresh herbs (mint, basil, or thyme)

club soda or sparkling water (chilled)

cinnamon stick (optional, for fall)

extra citrus slices for garnish

Combine equal parts granulated sugar and water (for example, 1/4 cup sugar + 1/4 cup water) in a small saucepan. Bring just to a simmer, stirring until sugar dissolves. Remove from heat and let cool to room temperature. Chill before using. (Makes more than needed; store refrigerated up to 2 weeks.)

Prepare simple syrup (if not using pre-made)

If using frozen blueberries, let them sit 5 minutes to thaw slightly so they blend more smoothly. Measure 1 cup of fresh or thawed blueberries.

Add the blueberries to a cocktail shaker or a blender. Muddle briefly with a muddler or the back of a spoon if using a shaker to release juices and break skins. If using a blender, skip muddling and proceed to blending.

To the shaker or blender, add 2 oz white rum, 1 oz fresh lime juice, 0.75 oz simple syrup, and 0.5 oz blueberry liqueur (if using).

If using a shaker: add 1 cup of ice to the shaker, cap, and shake vigorously for 12–15 seconds until well-chilled and the mixture is slightly slushy. If using a blender: add 1 cup of ice and blend on medium-high for 10–20 seconds until smooth but still slightly slushy.

If you prefer a smoother texture, double-strain the shaken mixture through a fine mesh strainer into a chilled coupe or martini glass to remove seeds and pulp. If blended, pour directly into a glass; optionally strain to remove larger bits.

Garnish with a lime wheel or twist and 3–4 fresh blueberries on a cocktail pick or floated on top.

Serve immediately with a straw or sip as is.

fresh or frozen blueberries

white rum

simple syrup (1:1 sugar to water)

blueberry liqueur (optional for deeper color/flavor)

lime wheel or twist (for garnish)

fresh blueberries (for garnish)

If using dried hominy (not precooked/ready-to-eat), rinse under cold water and soak in enough cool water to cover for at least 4 hours or overnight. Drain before cooking. If using canned/precooked hominy, drain and rinse and skip to Step 2.

Rinse and Soak (if using dried hominy)

Place the soaked (or canned) hominy in a medium saucepan and add 2 cups of water. Bring to a gentle simmer over medium heat. If using dried/soaked hominy, simmer 45–60 minutes until kernels are tender but intact; if using precooked hominy, simmer 10–15 minutes just to warm and slightly soften. Drain any excess water and set hominy aside to cool slightly.

Simmer Hominy

In a medium saucepan, combine the whole milk and evaporated milk. Add the granulated sugar, brown sugar, ground cinnamon, whole cinnamon stick, and salt. If using optional spices (ground anise or cloves), add them now in small quantities to taste. Stir to combine.