1908 empress gin | cardamom rose syrup | lemon | prosecco

JAIPUR BLUES

vodka | cassis liqueur | lime juice | rose cardamom syrup

CRIMSON CRUSH

Free Wave

House bergamot gin | sweet vermouth | cherry liqueur | orange bitters

EARL GREY MARTINEZ

Ginger Vodka • Orange Liqueur • Cranberry • Lime

Ginger Cosmo

Spiced Chilli Ale • 5 % ABV • Kearney, NE

Thunderhead 'Jalapeno Ale'

GREEN HOUSE

2022 Domaine de Fontsainte "Gris de Gris" Rosé (Blend)

Light and refreshing sorbet served in a variety of flavors.

2020 Silvestro Primosic “S70

libélula joven tequila | luxardo maraschino cherry liqueur | créole shrubb | lemon

MARINO

VELVET FOG

bourbon | ruby port | aperol | allspice dram

DOURO OWN THING

Avery Brewing Maharaja | 12oz.

belle de brillet | tattersall sour cherry | lemon | jerry thomas bitters | cinnamon

CHERRY LIMOUSIN

Breakfast Stout | 12 oz

le reviseur vs cognac | apricot liqueur | lemon | prosecco

FLIGHT MODE

alipús “san juan” mezcal | campari | green chartreuse | honey chilli syrup | Lime

BREAKING PURPLE

N|V Guiseppe & Luigi Prosecco Brut (Glera)

Cherry Limousine

grey goose orange vodka | pama liquer | lemon

POMEGRANATE MARTINI

Flying Horse | 22oz

APEROL SPRITZ

2021 A.A. Tintero Sori Gramella Moscato d'Asti

Chicken tikka, tandoori shrimp, and malai seekh kebab served on rice.

Mixed Tandoori Grill

In a cocktail shaker, combine the Empress gin, cardamom rose syrup, fresh lemon juice, and ice cubes. Shake well until the mixture is chilled.

Mix the Base

Strain and Serve

Carefully top the strained mixture with prosecco to create a sparkling finish.

Top with Prosecco

Garnish with edible rose petals for an elegant touch.

Garnish

Empress gin

Cardamom rose syrup

Fresh lemon juice

Prosecco

Ice cubes

Edible rose petals (for garnish)

Chill a cocktail glass by filling it with ice water while you prepare the drink.

Step 1: Prepare the Glass

In a cocktail shaker, combine vodka, cassis liqueur, fresh lime juice, and rose cardamom syrup.

Step 2: Mix the Ingredients

Add ice cubes to the shaker and shake vigorously for about 15-20 seconds until well chilled.

Step 3: Shake

Empty the ice water from the chilled cocktail glass. Strain the mixture from the shaker into the glass.

Step 4: Strain

Garnish with a lime wedge and sprinkle edible rose petals on top for an elegant touch.

Step 5: Garnish

vodka

cassis liqueur

fresh lime juice

rose cardamom syrup

ice cubes

lime wedge (for garnish)

edible rose petals (for garnish)

In a large brew kettle, heat 15 liters of water to about 70°C (158°F). Add 5 kg of malted barley and maintain the temperature for 60 minutes to convert the starches to sugars.

Mashing

After mashing, sparge the grains with additional water at around 75°C (167°F) to extract as much sugar as possible. Collect the wort in the kettle.

Sparging

Bring the wort to a boil and add 100g of Citra hops. Boil for 60 minutes, adding the Mosaic hops at the 15-minute mark and the Amarillo hops in the last 5 minutes.

Boiling

After boiling, cool the wort quickly to around 20°C (68°F) using a wort chiller.

Cooling

Transfer the cooled wort to a fermentation vessel, pitch in the yeast, and seal with an airlock. Allow it to ferment for about 1-2 weeks at room temperature.

Fermentation

Once fermentation is complete, dissolve 75g of priming sugar in a small amount of water, and add it to the beer before bottling. Bottle the beer and cap tightly.

Bottling

Allow the bottled beer to condition for another 1-2 weeks at room temperature before refrigerating and enjoying.

Conditioning

Water

Malted Barley

Hops (Citra)

Hops (Mosaic)

Yeast (American Ale)

Priming Sugar

Flavoring hops (Amarillo)

In a cocktail shaker, combine the bergamot gin, sweet vermouth, cherry liqueur, and orange bitters.

Mixing the Cocktail

Add ice to the shaker and shake well for about 15 seconds until the mixture is chilled.

Chilling the Mixture

Strain the mixture into a chilled cocktail glass.

Straining the Cocktail

Express the oils from the orange peel over the cocktail and drop it in as a garnish.

Garnishing

Bergamot Gin

Sweet Vermouth

Cherry Liqueur

Orange Bitters

Orange Peel (for garnish)

Chill a cocktail glass by placing it in the freezer or filling it with ice water while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine the ginger vodka, orange liqueur, cranberry juice, and fresh lime juice. Add ice cubes to the shaker.

Mix the Ingredients

Shake the mixture vigorously for about 15 seconds until well chilled.

Shake Well

Remove the ice from the chilled cocktail glass. Strain the mixture from the shaker into the glass.

Garnish with a lime wedge on the rim of the glass.

Ginger Vodka

Orange Liqueur

Cranberry Juice

Fresh Lime Juice

Lime Wedge

Ice Cubes

In a large pot, heat 5 liters of water to 160°F (71°C). Add the pale and crystal malts, and maintain the temperature for 60 minutes to extract sugars.

Mashing the Grains

After mashing, bring the mixture to a boil. Add the Cascade hops and boil for 60 minutes. In the last 15 minutes, add the chopped jalapeño peppers and Citra hops.

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

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter. Add the yeast and seal with an airlock. Ferment for 1-2 weeks at around 68°F (20°C).

Fermenting

Once fermentation is complete, dissolve the priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap it, then let it condition for another 1-2 weeks.

Chill the bottles in the fridge, then pour and enjoy your Thunderhead Jalapeno Ale!

Enjoy

Pale Malt

Crystal Malt

Jalapeño Peppers

Hops (Cascade)

In advance, prepare mint infused ice cubes by blending fresh mint leaves with water and freezing them in an ice cube tray.

Prepare Mint Infused Ice Cubes

In a cocktail shaker, combine Beefeater gin, kümmel, lime juice, and rosewater. Fill the shaker with ice and shake well for about 15 seconds.

Mix Ingredients

Strain the mixture into a chilled glass with the mint infused ice cubes. Garnish with cucumber slices on the rim.

Serve immediately and enjoy your refreshing Green House cocktail!

Beefeater gin

Kümmel

Mint infused ice cubes

Rosewater

Cucumber slices

Lime juice

Chill the bottle of 2022 Domaine de Fontsainte 'Gris de Gris' Rosé in the refrigerator for at least 2 hours prior to serving.

Chilling the Wine

Open the bottle carefully and pour the wine into a glass, filling it about one-third full to allow the aromas to develop.

Pouring

Enjoy the wine at a temperature of around 50-55°F (10-13°C). Pair it with light appetizers or seafood for a delightful tasting experience.

Savoring

Domaine de Fontsainte 'Gris de Gris' Rosé

Wash and chop the fresh fruit into small pieces. If using citrus, juice the lemons and set aside.

Prepare the Fruit

In a saucepan, combine water and sugar. Heat over medium heat, stirring until the sugar has completely dissolved. Remove from heat and let cool.

Make the Simple Syrup

In a blender, combine the chopped fruit, simple syrup, lemon juice, and salt. Blend until smooth.

Blend the Mixture

Pour the mixture into a shallow dish and place it in the freezer for about 30 minutes.

Chill the Mixture

After 30 minutes, use a fork to scrape the mixture and break up any ice crystals. Return to the freezer and repeat this process every 30 minutes for about 2-3 hours, until the sorbet is fully frozen and fluffy.

Scrape and Freeze

Once the sorbet is fully frozen, scoop into bowls or glasses and serve immediately.

Serve

Fresh fruit (e.g. strawberries, mango, lemon)

Granulated sugar

Lemon juice

Salt

In a cocktail shaker filled with ice, combine the libélula joven tequila, Luxardo maraschino cherry liqueur, Créole shrubb, and fresh lemon juice.

Mixing the Ingredients

Shake well until the mixture is chilled, about 15 seconds.

Shaking the Cocktail

Straining

Garnish with a lemon twist for added aroma and visual appeal.

libélula joven tequila

Luxardo maraschino cherry liqueur

Créole shrubb

fresh lemon juice

lemon twist (for garnish)

In a cocktail shaker filled with ice, combine Dewar's Scotch Whisky, Laird's Apple Brandy, Chambord Raspberry Liqueur, Darjeeling Tea Syrup, and fresh lime juice.

Shake well for about 15 seconds until the mixture is chilled.

Shaking

Strain the mixture into a chilled coupe or cocktail glass.

Garnish with a dash of ground nutmeg on top.

Dewar's Scotch Whisky

Laird's Apple Brandy

Chambord Raspberry Liqueur

Darjeeling Tea Syrup

Ground Nutmeg

In a cocktail shaker, combine the bourbon, ruby port, Aperol, and allspice dram.

Fill the shaker with ice and shake vigorously for about 15 seconds.

Add Ice

Express the oils from the orange peel over the drink and drop it in as a garnish.

Bourbon

Ruby Port

Aperol

Allspice Dram

Orange peel (for garnish)

Heat 6 liters of water to around 165°F (74°C) and add the pale malt, crystal malt, and caramalt. Hold this temperature for 60 minutes.

After mashing, rinse the grains with hot water to extract as much sugar as possible. Collect the wort in a brew kettle.

Bring the wort to a boil and add the Chinook hops. Boil for 60 minutes, adding Simcoe hops with 15 minutes remaining and Amarillo hops at the end of the boil.

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

Transfer the cooled wort to a fermenter and pitch the yeast. Seal and allow fermentation to take place for about 2 weeks at around 68°F (20°C).

Jaipur Blues

Crimson Crush

Free Wave

Earl Grey Martinez

Ginger Cosmo

Thunderhead 'jalapeno Ale'

Green House

2022 Domaine De Fontsainte "gris De Gris" Rosé (blend)

2020 Silvestro Primosic “s70

Marino

Velvet Fog

Douro Own Thing

Avery Brewing Maharaja | 12oz.

Cherry Limousin

Breakfast Stout | 12 Oz

Flight Mode

Breaking Purple

N|v Guiseppe & Luigi Prosecco Brut (glera)

Cherry Limousine

Pomegranate Martini

Flying Horse | 22oz

Aperol Spritz

2021 A.a. Tintero Sori Gramella Moscato D'asti

Mixed Tandoori Grill