Cheboygan – Blood Orange Honey

SINISTER SAPPHIRE

RING AROUND THE ROSA

BERRY ME IN GOLD

NOTHIN ' BUT THYME

woodford reserve, rosemary caramel simple, orange bitters, lemon

HERB YOUR ENTHUSIASM

Bell's Oberon

luksusowa vodka, yellow chartreuse, lime, simple, QD apple cider

AN APPLE A DAY...

hendricks gin, aperol, lemon, sage, cranberry bitters

SAGE ADVICE

Odd Brothers – Sunday Sour

As Ginler

Long Drink

Stiegl – Radler

Bells – Two Hearted

Miller High Life

Stroh's

Old Nation – B – 43

Bell's – Oberon

Blue Skies Brewing – Raspberry

Founders Mortal Bloom

Yuengling – Flight

Sam Adams – Oktoberfest

Ask your server about mocktail selections

four roses bourbon, demerara, orange and angostura bitters

PK Classics

In a large pot, heat 3 gallons of water to around 160°F (71°C). Add the pale malt, crystal malt, and wheat malt to the pot.

Prepare the Mash

Stir the grains well and maintain the temperature at around 152°F (67°C) for 60 minutes. Stir occasionally to prevent clumping.

Mash the Grains

After mashing, drain the liquid (wort) into another pot and bring it to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes.

Boil the Wort

With 10 minutes remaining in the boil, add the Citra hops to the wort.

Add Flavor Hops

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

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the American Ale yeast. Seal the fermenter and allow it to ferment for about 2 weeks at around 68°F (20°C).

Ferment

After fermentation, add the blood orange juice and honey to the fermenter. Stir gently to incorporate.

Add Blood Orange and Honey

After ensuring that the beer is well mixed with the blood orange juice and honey, bottle the beer using sanitized bottles and caps.

Bottle the Beer

Let the bottles carbonate at room temperature for about 1-2 weeks.

Carbonate

Pale Malt

Crystal Malt

Wheat Malt

Hallertau Hops

Citra Hops

American Ale Yeast

Blood Orange Juice

Honey

If you don't have simple syrup ready, combine equal parts of sugar and water in a saucepan. Heat gently until the sugar dissolves completely. Allow to cool before using.

Prepare the Simple Syrup

In a cocktail shaker filled with ice, add the Blue Curacao, gin, lemon juice, and simple syrup. Shake vigorously for about 15 seconds to chill the mixture thoroughly.

Mix the Base Ingredients

Strain the mixture into a chilled cocktail glass.

Strain and Serve

Garnish with a lemon twist and drop in the blueberries for an added touch. If desired, sprinkle a pinch of edible glitter on top to enhance the visual appeal.

Garnish

Blue Curacao

Lemon Juice

Simple Syrup

Lemon Twist

Blueberries

Edible Glitter (optional)

Select a highball glass and fill it with ice cubes to chill while you prepare the cocktail.

Prepare the Glass

In a cocktail shaker, combine the white rum, fresh lime juice, and simple syrup. Add the Angostura bitters to the shaker.

Mix the Ingredients

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

Shake the Mixture

Remove the ice from the highball glass and strain the mixture into the glass over fresh ice.

Strain into Glass

Top the drink with club soda, pouring gently to maintain the bubbles.

Add Club Soda

Garnish with fresh mint leaves and a lime wheel on the rim of the glass.

White Rum

Angostura Bitters

Fresh Lime Juice

Club Soda

Fresh Mint Leaves

Lime Wheel

Wash the mixed berries thoroughly under cold water. Pat dry with a clean kitchen towel.

Prepare the Berries

In a medium bowl, combine the washed mixed berries, honey, and lemon juice. Gently toss until the berries are well coated. Set aside to marinate for about 10 minutes.

Mix with Honey and Lemon

In a separate bowl, combine the Greek yogurt and vanilla extract. Mix well until smooth and creamy. Set aside.

Prepare the Yogurt

In serving glasses or bowls, start by adding a layer of the marinated berry mixture at the bottom, followed by a layer of the creamy yogurt mixture, and then sprinkle a layer of granola on top.

Layer the Ingredients

If using, delicately place a sheet of edible gold leaf on top of the granola layer for an elegant finish. Top with sliced almonds.

Add the Gold Topping

Repeat the layers until the glasses are filled, finishing with a layer of berries and a sprinkle of granola on top. Serve immediately.

Final Touch

Mixed Berries (strawberries, blueberries, raspberries)

Granola

Almonds (sliced)

Edible Gold Leaf (optional)

Greek Yogurt

Vanilla Extract

In a saucepan, combine the granulated sugar and water. Stir until the sugar is completely dissolved.

Combine Ingredients

Add the fresh thyme sprigs to the saucepan. Bring the mixture to a gentle simmer over medium heat.

Add Thyme

Let the mixture simmer for about 5-7 minutes, allowing the thyme to infuse its flavor into the syrup.

Simmer

Remove from heat and let the simple syrup cool. Once cooled, strain out the thyme sprigs and set the syrup aside.

Cool and Strain

In a measuring cup, extract the juice from fresh oranges until you have 1 cup of juice.

Juicing Oranges

In a mixing bowl, combine the fresh orange juice, ground cinnamon, and orange zest. Stir well to combine.

Mixing Ingredients

Add the prepared simple syrup to the orange cinnamon mixture. Stir until fully incorporated.

Combine with Simple Syrup

Granulated Sugar

Water

Fresh Thyme

Fresh Orange Juice

Ground Cinnamon

Orange Zest

Fill a mixing glass or cocktail shaker with ice cubes to chill.

Add 2 oz of Woodford Reserve Bourbon, 0.5 oz of Rosemary Caramel Simple Syrup, 2 dashes of orange bitters, and 0.5 oz of fresh lemon juice into the mixing glass with ice.

Stir the mixture well with a bar spoon for about 30 seconds until well chilled.

Mix the Cocktail

Strain the mixture into a chilled rocks glass filled with fresh ice.

Garnish the cocktail with a fresh sprig of rosemary and a twist of lemon peel on top.

Woodford Reserve Bourbon

Rosemary Caramel Simple Syrup

Orange Bitters

Fresh Lemon Juice

Ice Cubes

Fresh Rosemary Sprig (for garnish)

Lemon Twist (for garnish)

In a large mash tun, combine the pale malt, wheat malt, and caramel malt with 5 gallons of filtered water. Heat the mixture to 152°F (67°C) and hold this temperature for 60 minutes to allow the grains to convert their starches into sugars.

After the mash has rested, sparge the grains with hot water at 170°F (77°C) to extract as much fermentable sugar as possible. Collect the wort in your brew kettle.

Sparging

Bring the collected wort to a boil and add the bittering hops. Boil for 60 minutes, adding the flavor hops with 15 minutes remaining and the aroma hops in the last 5 minutes.

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

Transfer the cooled wort to a sanitized fermentation vessel and sprinkle the wheat beer yeast on top. Seal the vessel with an airlock.

Pitch the Yeast

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

After fermentation is complete, dissolve the priming sugar in a small amount of water, boil it to sterilize, and cool it. Add this mixture to the beer before bottling.

Prepare for Bottling

Transfer the beer into sanitized bottles, leaving about an inch of headspace. Cap each bottle securely.

Allow the bottled beer to carbonate at room temperature for 1-2 weeks.

Caramel Malt

Bittering Hops (e.g., Cascade)

Flavor Hops (e.g., Saaz)

Aroma Hops (e.g., Amarillo)

Wheat Beer Yeast

Filtered Water

Priming Sugar

Gather all ingredients: Luksusowa Vodka, Yellow Chartreuse, fresh lime juice, simple syrup, and QD apple cider. Make sure to have a jigger or measuring tool for accuracy.

Prepare the Ingredients

In a cocktail shaker filled with ice, add 1.5 oz of Luksusowa Vodka, 0.5 oz of Yellow Chartreuse, 0.75 oz of fresh lime juice, and 0.5 oz of simple syrup.

Combine the Liquids

Secure the lid on the shaker and shake vigorously for about 15 seconds until well combined and chilled.

Shake

Strain the contents of the shaker into a chilled cocktail glass or a highball glass filled with fresh ice.

Gently pour 3 oz of QD apple cider over the mixed ingredients in the glass. This will add a refreshing effervescence.

Top with Apple Cider

Garnish the drink with a slice of apple on the rim of the glass for an appealing presentation.

Luksusowa Vodka

Yellow Chartreuse

QD Apple Cider

Apple Slice

In a cocktail shaker, add the fresh sage leaves and use a muddler to gently crush them to release their essential oils.

Muddle the Sage

Pour in the Hendrick's Gin, Aperol, and fresh lemon juice into the shaker with the muddled sage.

Add Liquids

Add the cranberry bitters and fill the shaker with ice cubes (about 1 cup).

Add Bitters and Ice

Secure the lid on the shaker and shake vigorously for about 15 seconds to chill the mixture.

Shake Well

Strain the mixture into a chilled cocktail glass, using a fine mesh strainer to catch any sage bits.

Strain and Pour

Top the cocktail with 2 oz of soda water to add a refreshing fizz.

Top with Soda

Garnish the drink with a fresh sage leaf and a slice of lemon on the rim of the glass.

Serve the Sage Advice cocktail immediately and enjoy!

Serve Immediately

Hendrick's Gin

Aperol

Fresh Sage Leaves

Cranberry Bitters

Soda Water

Fresh Sage Leaf

Lemon Slice

Wash the fresh grapes thoroughly to remove any dirt or pesticides. Remove the stems and place the grapes into a large fermentation vessel.

Prepare the Grapes

Using a potato masher or your hands, gently crush the grapes to release their juice. Be careful not to over-squash the seeds.

Crush the Grapes

Pour 2 cups of water into the fermentation vessel with the crushed grapes. Add 1 cup of sugar and stir until completely dissolved.

Add Water and Sugar

Sprinkle the yeast over the grape mixture, followed by the acid blend and pectic enzyme. Stir gently to combine.

Add Yeast and Enzymes

Crush the Campden tablets and add them to the mixture. This will help sanitize the must and prevent unwanted bacteria.

Cheboygan – Blood Orange Honey

Sinister Sapphire

Ring Around The Rosa

Berry Me In Gold

Nothin ' But Thyme

Herb Your Enthusiasm