Indian spiced lamb burger topped with curry, goat cheese, tomato, and red onion.

Burger Bombay

Guinness braised sirloin beef tips and stewed vegetables.

Guinness Stew

Revelton Rye Barrel Strength

Steeple Ridge Barrel Strength

Revelton Rye 3 Grain

Penelope 4 Grain

Peneope Barrel Strength

Obtanium Light

Obtanium Bottled in Bond

Distiller’s Handshake

Ardbeg Uigeadail

Ardbeg Anthology

Glenmorangie 'Lasanta Sherry' 12 Yr

Glenmorangie 'Quinta Ruban' Port 14 Yr

Shinobu

Paul John Peated

Kaiyo Cask Strength

Baller

Sheep Dip

Famous Grouse

Macallan Sherry Oak Cask 12 Yr

Macallan 15 yr

Glenlivet 15 Yr

Glenfarclas 12 Yr

Peel and very finely grate or mince the half onion until it yields about 1/2 cup. Chop the cilantro finely. Mince the garlic and grate the ginger.

Prepare aromatics

In a large bowl combine 1 lb ground lamb, grated onion, 1/4 cup chopped cilantro, 2 tsp minced garlic, 1 tsp grated ginger, 1 tbsp garam masala, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/4 tsp red chili powder, 1 tsp salt, 1/2 tsp black pepper, 2 tbsp bread crumbs and 1 beaten egg. Use your hands to gently mix until evenly combined — do not overwork the meat or patties will be tough.

Mix patty ingredients

Divide the mixture into 4 equal portions (for 4 smaller burgers) or 2–3 portions for larger patties. Gently form each portion into a patty about 3/4 inch thick, pressing a shallow dimple in the center of each patty to prevent puffing while cooking.

Form patties

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tbsp vegetable oil and swirl to coat. When shimmering, add the patties (don’t overcrowd; cook in batches if necessary). Cook 3–4 minutes per side for medium (internal temp ~145–155°F / 63–68°C), longer if you prefer well done. If patties brown too quickly, lower heat to medium. Remove cooked patties to a plate and tent loosely with foil to rest.

Cook patties

While the patties rest, make the curry sauce. In a small bowl whisk together 1/2 cup plain yogurt, 1 tbsp mild curry powder, 1 tsp tomato paste, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp sugar (optional). Taste and adjust seasoning — add more curry powder for a stronger flavor or more lemon for brightness. If the sauce is too thick, whisk in up to 1–2 tsp water to reach a spoonable consistency.

Slice the tomato into 1/4 inch slices and season lightly with 1/8 tsp salt and 1/8 tsp black pepper. Thinly slice the red onion and, if desired, soak the slices in cold water for 5 minutes to mellow the bite, then drain and pat dry.

Prepare tomatoes and onions

Butter the cut sides of 4 burger buns with about 1 tbsp butter total. Heat a clean skillet over medium and toast the buns cut-side down 1–2 minutes until golden and crisp.

Toast buns

Place a toasted bun bottom on a plate. Spread about 1–2 tbsp of the curry sauce onto the bun bottom. Top with a lamb patty, then crumble about 3/4 oz goat cheese over each patty (divide 3 oz across 4 patties). Add a slice of seasoned tomato and a few rings of red onion. Spoon another 1 tbsp curry sauce on the bun top or directly over the toppings if you like extra sauce. Garnish with a few cilantro leaves and place the bun top on the burger.

Assemble burgers

Serve the Burger Bombay immediately while the patties are warm, with extra curry sauce on the side if desired. Enjoy with fries, a simple salad, or chutney.

Serve

ground lamb

onion, finely grated (or very finely chopped)

fresh cilantro, chopped

garlic, minced

fresh ginger, grated

garam masala

ground cumin

ground coriander

red chili powder (or cayenne)

salt

black pepper, freshly ground

bread crumbs (or panko)

egg (large)

vegetable oil (for cooking)

plain yogurt (or coconut milk for dairy-free)

mild curry powder

tomato paste

lemon juice

sugar (optional, to balance acidity)

goat cheese (soft, crumbled)

tomato, sliced

red onion, thinly sliced

burger buns (preferably brioche or sesame)

butter (for toasting buns)

fresh cilantro leaves (for garnish)

salt (for tomato)

black pepper (for tomato)

Cut the sirloin beef into bite-sized tips and season with salt and black pepper.

Prepare the Beef

Chop the carrots, potatoes, onion, celery, and mince the garlic.

Chop the Vegetables

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef tips and sear on all sides until browned, about 5-7 minutes. Remove the beef and set aside.

Sear the Beef

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Sauté the Vegetables

Pour in the Guinness beer and beef broth, scraping the bottom of the pot to deglaze. Add the thyme, bay leaves, and return the beef to the pot.

Add Liquids and Seasoning

Add the cubed potatoes to the pot and stir well to combine.

Add Potatoes

Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.

Simmer

Sirloin beef tips

Guinness beer

Beef broth

Carrots, chopped

Potatoes, cubed

Onion, chopped

Celery, chopped

Garlic, minced

Thyme, dried

Bay leaves

Salt

Black pepper

Olive oil

In a large glass jar, combine the rye whiskey and the barrel charred oak chips. Seal the jar tightly and let it sit for at least 5 days in a cool, dark place, shaking it gently every day to help the infusion process.

Infuse the Rye Whiskey

After 5 days, strain the rye whiskey through a fine mesh sieve or cheesecloth to remove the oak chips. Add the cinnamon sticks, dried cherries, and vanilla extract to the strained whiskey.

Prepare the Flavoring Ingredients

Seal the jar again with the flavoring ingredients and let it sit for an additional 7 days. This will allow the flavors to meld and mature.

Mature the Infused Whiskey

After 7 days, strain the whiskey once more to remove the cinnamon sticks and dried cherries. You can use a fine mesh sieve or cheesecloth for this step.

Strain Again

If desired, dilute the final product with filtered water to achieve your preferred strength. Serve the Revelton Rye Barrel Strength neat or on the rocks in a whiskey glass.

Dilute and Serve

Rye Whiskey

Filtered Water

Barrel Charred Oak Chips

Cinnamon Sticks

Dried Cherries

Vanilla Extract

Select a rocks glass and chill it by placing it in the freezer for about 5 minutes.

Prepare the Glass

In a mixing glass, add 750 ml of barrel-aged whiskey, 30 ml of simple syrup, and 2 dashes of Angostura bitters.

Mix the Ingredients

Fill the mixing glass with ice and stir the mixture gently for about 30 seconds until well chilled.

Stir

Remove the chilled rocks glass from the freezer and strain the mixture into the glass filled with fresh ice.

Strain into Glass

Twist a strip of orange peel over the drink to release its oils, then drop it into the glass. Add a maraschino cherry and garnish with fresh mint leaves.

Garnish

Barrel-aged whiskey

Simple syrup

Angostura bitters

Orange peel

Maraschino cherry

Fresh mint leaves

In a large mixing bowl, combine the rye, barley, and wheat grains. Mix thoroughly to ensure an even distribution.

Combine Grains

In a separate bowl, dissolve the active dry yeast in 1 cup of warm water. Let it sit for about 5 minutes until it becomes frothy.

Prepare Yeast Mixture

Add the dissolved yeast mixture to the grains along with the remaining 3 cups of water, brown sugar, and salt. Stir well until all ingredients are combined.

Combine Ingredients

Cover the mixture with a clean cloth and let it sit at room temperature for 24 to 48 hours. The fermentation time will depend on the room temperature.

Let the Mixture Ferment

After fermentation, transfer the mixture to a still. Heat the still slowly and collect the distillate. Discard the first 10% of the distillate as it contains undesirable compounds.

Distill the Mixture

Transfer the collected distillate to oak barrels or glass jars. Let it age for at least 6 months for the best flavor development.

Age the Distillate

Rye grain

Barley grain

Wheat grain

Water

Active dry yeast

Brown sugar

In separate pots, cook each of the grains according to package instructions. Typically, quinoa takes about 15 minutes, brown rice about 45 minutes, barley around 30 minutes, and farro about 25 minutes. Make sure to rinse quinoa before cooking.

Prepare the Grains

In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Then, add the diced bell pepper, shredded carrot, and sliced green onion. Sauté for another 5-7 minutes until the vegetables are tender.

In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and dried oregano until well combined.

Combine Dressing Ingredients

In a large mixing bowl, combine the cooked grains and sautéed vegetables. Drizzle the dressing over the top and toss everything together until well coated. Adjust seasoning as needed.

Mix Everything Together

Quinoa

Brown Rice

Barley

Farro

Bell Pepper (diced)

Carrot (shredded)

Green Onion (sliced)

Garlic (minced)

Olive Oil

Lemon Juice

Black Pepper

Dried Oregano

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.

Boil the Pasta

Once the pasta is cooked, drain it in a colander and set aside, reserving about 1 cup of the pasta water for later.

Drain and Set Aside

In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Pour in the heavy cream and stir to combine. Reduce heat to low and let simmer for about 5 minutes.

Combine Sauce Ingredients

Stir in the grated Parmesan cheese, crushed red pepper flakes, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth. Add reserved pasta water a little at a time if needed to thin out the sauce.

Add Cheese and Seasoning

Add the cooked penne pasta to the skillet with the sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit more of the reserved pasta water.

Toss Pasta with Sauce

Stir in the chopped fresh basil and mix well. Taste and adjust seasoning if necessary.

Add Fresh Basil

Serve the pasta in bowls, garnishing each serving with extra Parmesan cheese and fresh basil leaves.

Plate the Dish

Dig in and enjoy your delicious Peneope Barrel Strength!

Enjoy!

Penne Pasta

Garlic Cloves, minced

Crushed Red Pepper Flakes

Heavy Cream

Parmesan Cheese, grated

Fresh Basil, chopped

Extra Parmesan Cheese, for serving

Fresh Basil Leaves, for garnish

In a large mixing bowl, combine the Obtanium Extract, Coconut Milk, and Agave Syrup. Whisk together until smooth and well-blended.

Combine Base Ingredients

Add the Vanilla Extract, Cinnamon, and Nutmeg to the mixture. Stir until all ingredients are fully incorporated.

Add Flavor Enhancers

Pour the mixture into serving glasses or bowls, leaving some space at the top for toppings.

Serve the Mixture

If desired, top with toasted coconut flakes, chopped nuts, and fresh berries for added flavor and texture.