San Pellegrino

Milk

Coffee

Unsweetened Iced Tea

Mug Root Beer

Lemonade

Dr. Pepper

Mountain Dew

Siera Mist

Diet Pepsi

Pepsi

Non-alcohol sparkling soda water and cream.

Italian Sodas

Rainy Daze Brewing Company IPA | New England, Hazy

Rainy Daze Brewing Company IPA | American

Goat Boater

Coors Light

Miller Light

Rainier

Blue Moon Belgian White

Full Sail Amber

Black Butte Porter

Peroni

Included: prosciutto, salami, capicola meats, provolone cheese, lettuce, tomato, onion, Italian honey mustard.

Mike's Italian Sandwich

Place the bottle of San Pellegrino in the refrigerator for at least 1 hour prior to serving so it is well chilled. Alternatively, chill glasses in the freezer for 15–20 minutes.

Chill

Wash the lemon and orange thoroughly. Using a sharp knife or mandoline, cut 2 thin slices from the lemon and 2 thin slices from the orange. If desired, cut a small slit halfway through each slice so they can sit on the rim of a glass.

If using fresh mint, gently smack the mint leaves between your palms to release aroma but keep leaves mostly intact.

Fill two tall glasses about three-quarters full with ice cubes (approx. 1/2 cup per glass). If you chilled glasses, reduce ice to keep beverage cold without diluting.

Place 1 lemon slice and 1 orange slice into each glass. If using mint, tuck 3 mint leaves into each glass, distributing them around the ice so they release aroma but remain visible.

If you want a lightly sweetened version, add 1/2 teaspoon simple syrup to each glass. Stir briefly to combine with the fruit and mint.

Slowly pour 250 ml of chilled San Pellegrino into each glass (pour down the side of the glass to preserve carbonation). Pour gently to maintain effervescence.

Give each glass one gentle stir with a spoon to combine flavors without flattening the bubbles.

Garnish each glass by placing the remaining lemon or orange slice on the rim if you made slits, or float them on top. Serve immediately while sparkling.

San Pellegrino sparkling mineral water

Lemon (thin slices)

Orange (thin slices)

Fresh mint leaves

Simple syrup

Ice cubes

Ensure the milk has been refrigerated to desired temperature (typically 34–40°F / 1–4°C). Remove bottle or carton from fridge, shake gently if it has been sitting to redistribute cream. Pour 1 cup of milk into a clean glass.

Chill and pour

If desired, stir in 1 teaspoon of honey or sugar and a pinch (1/8 tsp) of salt to enhance flavor. Stir until dissolved. Serve immediately.

Pour 1 cup of milk into a small saucepan. Add 1/4 cup water only if you prefer slightly lighter warmed milk (optional). Add optional 1/4 tsp vanilla extract and 1/8 tsp ground cinnamon if using.

Stovetop warming

Warm over low to medium-low heat, stirring frequently to prevent a skin forming and to avoid scorching on the bottom of the pan. Monitor temperature: remove from heat when steam begins to rise and small bubbles form around the edge (about 140–160°F / 60–71°C). Do not boil.

Pour warmed milk into a cup. Taste and sweeten with 1 tsp honey or sugar if desired; stir until dissolved. Let cool a minute if too hot, then serve.

Serve warm

Pour 1 cup of milk into a microwave-safe cup. Microwave on medium (50–70% power) for 45–60 seconds, then stir. If still cool, continue to heat in 10–15 second bursts, stirring between each, until steaming but not boiling. Add flavorings and sweetener as desired and serve.

Microwave warming (alternative)

Keep unused milk refrigerated at or below 40°F (4°C) in its original container. Use within the 'use by' date or within 5–7 days of opening for best quality. If milk smells sour, has lumps, or an off taste, discard.

If using raw (unpasteurized) milk, be aware of higher food-safety risks. Pasteurized milk is recommended for general consumption, especially for children, pregnant people, elderly, or immunocompromised individuals.

Whole cow's milk (pasteurized)

Optional: honey or sugar

Optional: pinch of salt

Water (for warming in a pan or kettle)

Optional: vanilla extract

Optional: ground cinnamon

Pour 2 cups of fresh cold water into a kettle or pot. Bring the water to a rolling boil over high heat (about 3–5 minutes depending on heat source).

Boil Water

If desired, pour a small amount of the boiling water into the teapot or cup, swirl to warm, then discard the water. This helps keep the brewed tea hot longer.

Warm Teapot or Cup (optional)

Place 1 tablespoon of loose black tea (or 1 tea bag) into the warmed teapot or directly into your cup. Pour the boiling water over the tea. Cover and steep for 3–5 minutes: 3 minutes for a lighter cup, 4 minutes medium, 5 minutes for strong. If using a teapot, use a lid to maintain temperature.

Steep Tea

If you used loose tea in a teapot, pour the brewed tea through a strainer into your cup to catch the leaves. If you used a tea bag, remove and discard the bag after steeping.

Strain Tea (if using loose leaves)

Add 1 teaspoon of granulated sugar or 1 teaspoon of honey to the hot tea. Stir until fully dissolved. Adjust sweetness to taste.

Sweeten

For milk tea: add 2 tablespoons of milk (or more to taste) and stir. For lemon tea: add 1 slice of fresh lemon instead of milk (do not combine milk and lemon).

Add Milk or Lemon

Taste and adjust: add more sweetener, milk, or steep longer next time for stronger flavor. Serve immediately while hot.

Final Taste Check

Discard used tea leaves or tea bag and rinse the teapot, strainer, and cup. Wash with warm soapy water or place in dishwasher if dishwasher-safe.

Water

Loose black tea leaves (or 1 tea bag)

Granulated sugar

Milk (whole or preferred)

Fresh lemon (optional, for lemon tea)

Honey (optional, as an alternative sweetener)

Teapot or small saucepan

Tea strainer (if using loose leaves)

Teacup or mug

Kettle or pot to boil water

Measure 30 g (0.03 kg) of freshly roasted whole coffee beans. Grind to match your brewing method: medium-coarse for pour-over, medium for drip, fine for espresso. Aim for a consistent grind size for even extraction.

Weigh and grind beans

Heat 500 ml (0.5 L) of filtered water to the proper brewing temperature: about 92–96°C (197–205°F). If you don’t have a thermometer, bring to a boil then let sit 30 seconds.

Place paper filter in your dripper and rinse with hot water to remove paper flavor and preheat equipment. Add ground coffee to the filter. Start by pouring a small amount of hot water (about twice the weight of coffee, ~60 ml) to bloom for 30–45 seconds. Then pour remaining water slowly and evenly in circular motions until you reach 500 ml. Total brew time should be 2.5–4 minutes for pour-over; drip machines will manage timing automatically.

Pour-over or Drip

Add grounds to the French press. Pour all hot water over grounds, stir gently to saturate, and place the lid with the plunger up. Steep 4 minutes, then press the plunger down steadily and serve immediately.

Immersion (French Press)

Use a fine grind and tamp 18–20 g into the portafilter for a single shot or adjust for double. Pull a shot of about 30–40 ml in ~25–30 seconds. For 500 ml total, prepare multiple shots and dilute with hot water (americano) or mix with steamed milk as desired.

Espresso-style (if using espresso machine)

Pour brewed coffee into cups. If using milk, steam or heat 50 ml and add to taste. Stir in sweetener (1 tsp) and a pinch of salt if desired. Taste and adjust milk/sweetener to preference.

Serve immediately while hot. Leftover brewed coffee can be stored in a thermos for a few hours but is best fresh.

freshly roasted whole coffee beans

filtered water (for brewing)

milk (dairy or plant)

sweetener (sugar, honey or syrup)

salt (optional pinch to round flavor)

Bring 8 cups of fresh water to a full boil in a kettle or pot.

Boil water

Place 6 black tea bags (or the equivalent loose-leaf tea in an infuser) into a heatproof pitcher. Pour the 8 cups of boiling water over the tea. Cover the pitcher and let the tea steep for 5 to 7 minutes for a standard-strength unsweetened iced tea; steep up to 10 minutes for a stronger brew. Avoid oversteeping beyond 10 minutes to prevent excessive bitterness.

Steep tea

Carefully remove and discard the tea bags (or strain out loose leaves) after the desired steep time. Do not squeeze tea bags hard, as that can add bitterness.

Remove tea bags

Add 2 cups of cold water to the concentrated hot tea to bring it to drinking strength and lower the temperature. Stir gently to combine.

Dilute and cool

Allow the tea to come to room temperature, then refrigerate uncovered until cold, about 30 to 45 minutes. For faster cooling, set the pitcher in an ice bath (a larger bowl filled with ice and a little water) and stir occasionally until cool, about 10–15 minutes.

Fill glasses with ice (about 1/2 to 1 cup ice per glass). Pour the chilled tea over ice. Garnish each glass with an optional lemon slice and a mint sprig if desired.

Serve over ice

Store any leftover iced tea in a covered container in the refrigerator for up to 3 to 5 days. Stir or taste before serving; dilute with a little cold water if it has concentrated as it cooled.

Storage

black tea bags (or loose-leaf equivalent)

boiling water

ice cubes

cold water (to adjust strength/volume)

fresh lemon slices (optional)

mint sprigs (optional)

Make sure the Mug Root Beer is well chilled before serving (ideally refrigerated for several hours or overnight). Cold soda keeps fizz and prevents melting the ice cream quickly if making a float.

Chill beverage

Select a tall glass (12–16 oz capacity). Fill the glass about three-quarters full with ice cubes (approximately 1 cup). If you prefer no ice, omit ice and proceed to next step.

Prepare glass

Hold the chilled bottle or can at a slight angle and slowly pour 12 fl oz Mug Root Beer over the ice into the glass to preserve carbonation and reduce foaming. Pause briefly if foam rises, then continue pouring until the glass is nearly full, leaving room for optional ice cream.

Pour root beer

If making a float, gently add 2 scoops of vanilla ice cream to the top of the filled glass. Add the second scoop slowly to minimize overflow. The ice cream will foam and create the classic float head.

Make a root beer float (optional)

If desired, add about 2 tablespoons whipped cream on top of the float and finish with a maraschino cherry as garnish. For a non-float, garnish with a cherry or a twist of orange if preferred.

Top and garnish

Serve immediately with a straw and long spoon if using ice cream. Enjoy while cold so carbonation and creaminess are at their best.

Serve

Mug Root Beer (bottled or canned)

Vanilla ice cream (optional, for float)

Whipped cream (optional, for topping)

Maraschino cherry (optional, garnish)

In a small saucepan combine 1 cup granulated sugar and 1 cup water. If using lemon zest for extra aroma, add the zest to the saucepan.

Combine sugar and water

Place the saucepan over medium heat and stir until the sugar is completely dissolved and the mixture is clear, about 3–5 minutes. Do not boil vigorously; gentle simmering is fine if needed to dissolve the sugar.

Heat to dissolve

Remove the saucepan from heat and let the syrup cool to room temperature, about 15–20 minutes. If you used lemon zest, strain the syrup through a fine-mesh sieve into a heatproof container to remove zest and any solids. Transfer syrup to the refrigerator if not using immediately.

Cool and strain

Roll the lemons on the counter under your palm to soften them. Cut lemons in half and juice until you have 1 cup of fresh lemon juice (about 4–6 medium lemons). Strain the juice through a fine sieve into a measuring cup to remove seeds and excess pulp if you prefer a clear lemonade.

Juice the lemons

In a pitcher, combine the 1 cup fresh lemon juice with the cooled simple syrup. Add a pinch of salt if using — it brightens the flavors.

Combine juice and syrup

Add 3 cups cold water to the pitcher and stir well. Taste and adjust: if too sweet, add up to 1/2 cup more water; if too tart, add up to 1/4 cup more simple syrup.

Dilute with water

Fill glasses with ice (about 1/2 cup to 1 cup per glass depending on size). Pour the lemonade over the ice. Garnish each glass with lemon slices and a couple of mint leaves if desired.

Chill and serve

Store any leftover lemonade in the refrigerator for up to 4–5 days in a covered pitcher. Keep extra simple syrup separate for longer storage (up to 1 month refrigerated) if you prefer to mix fresh batches.

granulated sugar

water (for syrup)

lemon zest (optional, for extra lemon aroma)

fresh lemon juice (about 4–6 lemons)

cold water (to dilute)

lemon slices (for garnish)

fresh mint leaves (optional)

salt (optional, to brighten flavor)

In a small saucepan, combine the dark brown sugar, white granulated sugar, and molasses with 3 tablespoons (45 ml) of water. Warm over low heat, stirring constantly until the sugars dissolve and the mixture is smooth but not boiling (about 2–3 minutes). Remove from heat.

Make the quick flavored syrup

Stir the vanilla extract, almond extract, maraschino cherry juice, optional cherry concentrate (if using), cola syrup or cola extract (if using), lemon juice, orange juice, ground cinnamon and ground nutmeg into the warm syrup until fully incorporated. Taste carefully: the syrup should read sweet with a noticeable cherry/vanilla/almond aroma and a faint spice note. If it's too strong, add a teaspoon of hot water; if too weak, add a little more cherry juice or a pinch more cinnamon.

Add aromatic extracts & juices

Let the flavored syrup cool to room temperature (about 10–15 minutes). For faster cooling, transfer to a small bowl and place in the refrigerator for 5–7 minutes. The syrup will thicken slightly as it cools.

Cool the syrup

Fill a tall glass with about 1 cup of cold ice. Pour the cooled syrup over the ice (use approximately 3 tablespoons of syrup per 8 ounces / 1 cup of finished soda; adjust to taste). Slowly pour 1 cup (240 ml) carbonated water over the syrup so it mixes gently and retains fizz. Stir once gently with a long spoon to incorporate the syrup into the soda without losing too much carbonation.

Assemble the soda

Top with the maraschino cherries and serve immediately. Taste and adjust: add more carbonated water to lighten, or more syrup (½–1 tsp at a time) for sweetness and stronger flavor. This recipe scales: multiply syrup quantities proportionally if making a larger pitcher; keep syrup refrigerated up to 1 week.

Garnish and serve

carbonated water (club soda or soda water)

dark brown sugar

white granulated sugar

pure vanilla extract

almond extract

maraschino cherry juice (from jar)

unsweetened cherry juice or concentrate (optional, for stronger cherry note)

mild cola syrup or a few drops of cola extract (optional, for cola backbone)

lemon juice (fresh)

orange juice (fresh)

molasses (unsulphured)

ground cinnamon

ground nutmeg

cold ice (for serving)

maraschino cherries (for garnish)

Chill a tall glass in the refrigerator for 5–10 minutes or fill it with ice to cool.

Add the ice cubes to the glass, leaving room at the top for the soda.

Pour 12 fl oz of chilled Mountain Dew over the ice slowly to preserve carbonation.

Garnish with a lime wedge on the rim if desired and serve immediately.

In a small cup or bowl combine 2 tbsp high-fructose corn syrup or simple syrup, 1 tsp fresh lime juice and 1 tsp lemon juice. Stir until fully combined.

Mix syrup base

If using, add 1 drop yellow food coloring and 1 tsp caffeine-free green tea concentrate to the syrup mixture and stir to incorporate. These are optional and adjust to taste for color and slight bitterness/caffeine.

Add color and flavor

Fill a tall glass with 1 cup (about 8 fl oz) of ice. Pour the syrup mixture over the ice.

Build the drink

Slowly add 8 fl oz chilled carbonated water to the glass, stirring gently once to combine so you retain carbonation.

Taste and adjust: add more lime or lemon juice for brightness, more syrup for sweetness, or more carbonated water if too sweet. Serve immediately with an optional lime wedge.