ZERO SENONE TRACK WONDER SHOTS

ZERO SENONE

LIQUEUR

WINE BY THE BOTTLE

BEER & CANS

JUICE

SAKE

ZERO SENONE TRACK WONDER

CLASSIC COCKTAILS

SIGNATURE COCKTAILS

WINE BY THE GLASS

Place two small shot glasses or one 2–3 oz chilled cordial glass in the freezer for at least 10 minutes before preparing to keep the shot cold on serving.

Chill glassware

Add vodka, dry vermouth, and fresh lemon juice to a mixing glass or small cocktail shaker filled with ice.

Stir briskly for about 10 seconds (or shake for 6–8 seconds if you prefer a slightly frothier texture) until well chilled and slightly diluted.

Double-strain the mixture into the chilled shot glass(es) to remove ice chips and ensure a clear pour.

Float the elderflower liqueur gently on top by pouring it over the back of a spoon held just above the surface; this creates a distinct aromatic layer.

Add the ginger syrup by dropping it into the center of the shot so a small, spicy note remains concentrated (the syrup should sink slightly and mingle).

Add one dash of orange bitters into the top layer to brighten the aroma and provide a subtle citrus-bitter anchor.

Top each shot with a measured tablespoon of chilled club soda poured very gently to preserve the flavor layers and add a light effervescence.

Express a small strip of lemon zest over the shot to release oils, then drop a micro-twist onto the surface.

Garnish each shot with a single small mint leaf laid on top. Serve immediately so the aromatic top layer is experienced first.

If making a non-alcoholic version, follow the same process but replace the vodka with the non-alcoholic distilled spirit and the elderflower liqueur with non-alcoholic elderflower cordial. Adjust ginger syrup to 3/4 tsp if you prefer slightly more spice to compensate for lower alcohol volatility.

vodka (well or neutral spirit)

dry vermouth

fresh lemon juice

elderflower liqueur (e.g., St-Germain)

ginger syrup

orange bitters

club soda (chilled)

mint leaf (small, for garnish)

micro lemon zest (twist)

non-alcoholic distilled spirit or seedlip-style spirit

non-alcoholic elderflower cordial

Place six 1-oz shot glasses in the freezer or fill briefly with ice water while you prepare the mixture so the shots are served cold.

In a cocktail shaker add 3 oz vodka, 1.5 oz blue curaçao, 1.5 oz limoncello, 0.75 oz fresh lemon juice and 0.5 oz simple syrup.

Combine base ingredients

If using egg white for a silkier texture, add 0.5 unit egg white to the shaker now. This will add a slight froth to each shot.

Add optional richness

Seal the shaker and dry-shake (no ice) vigorously for 10–15 seconds to emulsify the egg white and integrate the citrus and liqueurs.

Dry shake

Add a generous handful of ice to the shaker and shake vigorously for 10–12 seconds until the shaker is very cold and slightly frosted.

Shake with ice

Remove the shot glasses from the freezer. Double-strain the mixture through a fine mesh strainer (or the shaker strainer) into a measuring cup or pitcher, then pour approximately 1 oz into each of the six chilled shot glasses. If using, gently top each shot with about 0.125 oz (total 0.75 oz) sparkling water to add a touch of effervescence — do this carefully so you keep the small head from overflowing.

Strain and top with sparkle

Twist a small piece of lemon zest over each shot to release oils, then drop the twist into the shot glass as garnish. Serve immediately while cold.

Garnish and serve

Vodka

Blue curaçao

Limoncello

Fresh lemon juice

Simple syrup (1:1)

Sparkling water (optional, for slight effervescence)

Egg white (optional, for silky texture)

Lemon zest or small lemon twist (garnish)

If using citrus, wash and dry fruit, then remove peel with a vegetable peeler leaving behind the bitter white pith. Split vanilla beans lengthwise to expose seeds. Lightly toast whole spices in a dry skillet for 30–60 seconds until aromatic, if using. Coarsely crack coffee beans if using coffee.

Clean and prepare flavoring

Place the chosen flavoring ingredients (vanilla bean pieces, citrus peels, hibiscus, coffee, or spices) in a clean 1–2 liter glass jar. Pour 750 ml of the neutral spirit or vodka over the flavoring so all solids are submerged. Seal jar tightly.

Combine spirit and flavoring

Store the jar in a cool, dark place. Infusion time varies by ingredient: vanilla 3–5 days, citrus peel 24–72 hours (check daily for desired brightness), hibiscus 1–3 days for floral color, coffee 12–48 hours for full coffee character, whole spices 2–5 days. Taste daily with a clean spoon—remove solids when the flavor reaches the desired intensity to avoid bitterness.

Infuse

When the infusion is ready, combine 3 cups granulated sugar and 2 cups filtered water in a small saucepan. Warm gently over medium-low heat, stirring until sugar fully dissolves. Do not boil vigorously. Remove from heat and let cool to room temperature. For a thicker liqueur, use up to 1:1 (by volume) sugar:spirit ratio or reduce water to 1 to 1.5 cups to increase viscosity.

Make simple syrup

Strain the infused spirit through a fine-mesh sieve lined with cheesecloth or a paper coffee filter into a clean container to remove solids and fine particulates. If the infusion included oils (citrus), allow the strained spirit to rest; if cloudy, filter again until clear.

Strain infused spirit

Mix the cooled simple syrup into the strained infused spirit gradually, tasting as you go. Start by adding half the syrup, then adjust sweetness to preference. For the listed quantities expect a liqueur around 20–25% ABV depending on starting spirit proof and syrup ratio.

Combine syrup and spirit

Add 2 tablespoons fresh lemon juice to brighten flavors, a pinch (1/4 tsp) of salt to round bitterness, and 1 teaspoon glycerin if you want extra viscosity and mouthfeel. Stir until fully integrated. Taste and adjust: more syrup for sweetness, more lemon for acidity, or a small splash of spirit to raise alcohol if needed.

Balance and adjust

Transfer the finished liqueur to sterilized bottles, seal, and rest for 3–7 days in a cool dark place to let flavors marry and any remaining sediment settle. If needed, decant and filter again before final bottling.

Rest and clarify

Serve chilled, over ice, or as a cocktail ingredient. Store in a sealed bottle in a cool, dark place; refrigerated storage will extend freshness. Properly sanitized bottles and utensils will allow the liqueur to keep for 6–12 months depending on ingredients used (fruitier infusions may have shorter shelf life). Shake gently before using if any settling occurs.

Neutral grain spirit or vodka (40–50% ABV)

Granulated sugar

Filtered water

Vanilla bean (split) or 2 tsp pure vanilla extract

Citrus peel (organic orange or lemon), removed with minimal pith

Dried hibiscus flowers

Coffee beans, coarsely cracked

Whole spices (e.g., cinnamon stick, star anise, cloves)

Lemon juice (fresh)

Neutral glycerin (for mouthfeel), optional

Salt (pinch)

Choose a 750 ml bottle of Cabernet Sauvignon (or your preferred red). Confirm it is at the correct serving temperature (ideally 60–65°F / 15–18°C). If the bottle has been stored too warm, chill briefly in the refrigerator for 20–30 minutes; if too cold, leave upright at room temperature for 20–30 minutes.

Select & Check

Place the bottle on a stable surface and use the corkscrew to remove the foil and cork. Wipe the neck with a clean cloth to remove any cork debris or dust.

Open

If the wine is young and tannic or an older wine with sediment, decant into a decanter for 20–60 minutes to aerate (you can pour slowly over a light to check for sediment). For most everyday bottles, pour directly from the bottle.

Decant (optional)

Hold the glass by the stem. Pour a tasting measure of about 60–90 ml (2–3 oz) for guests or 120–150 ml (4–5 oz) for a standard serving. Avoid overfilling—fill red wine glasses about one-third full to allow swirling and aroma concentration.

Pour

Provide brief tasting notes to guests if serving: e.g., body (medium/full), primary flavors (black cherry, cassis, cedar), and suggested food pairings (grilled steak, aged cheeses). Replace the cork gently or use a wine stopper if not finished.

Serve Notes

Choose a 750 ml bottle of Sauvignon Blanc (or preferred white). Chill to 45–55°F (7–13°C). Place in refrigerator for at least 2 hours or in an ice bucket (half ice, half water) for 20–30 minutes.

Select & Chill

Remove foil and use the corkscrew to extract the cork cleanly. Wipe the bottle neck with a cloth to remove any residual foil or cork.

Hold the glass by the stem and pour a tasting measure of 60–90 ml (2–3 oz) or a standard serving of 120 ml (4 oz). Fill white wine glasses about one-third full to preserve cooler temperature and allow aromas to concentrate.

Offer tasting descriptors such as acidity level (crisp), fruit notes (citrus, green apple, tropical), and pairings (seafood, salads, light pasta). Keep the bottle chilled between pours in the ice bucket or refrigerator.

Chill the bottle to 40–50°F (4–10°C). Place in refrigerator for several hours or in an ice bucket (ice and water) for 20–30 minutes before serving.

Chill Thoroughly

Remove the foil and loosen the wire cage while keeping a thumb on the cork. Hold the bottle at a 45° angle away from people and gently twist the bottle (not the cork) to ease the cork out with a soft pop. Wipe the lip clean with a cloth.

Open Safely

Use champagne flutes. Tilt the flute slightly and pour slowly to preserve bubbles. Pour about 90–120 ml (3–4 oz) per flute for a standard serving.

Pouring

Mention tasting notes (toast, green apple, brioche) and pairing suggestions (oysters, light appetizers, celebrations). Keep unopened bottles chilled in the bucket; once opened, reseal with a sparkling wine stopper and store upright in the fridge.

Use the designated glass type for each wine: larger-bowled glasses for reds, narrower glasses for whites, and flutes for sparkling. Temperature affects perception of flavors—red slightly cool to cellar temp, white well chilled, sparkling very cold.

Glassware & Temperature

Place bottles in the bucket with ice and water for whites and sparkling. Use an aerator or decanter for reds when desired. Use a small tasting pour pitcher to share samples without contaminating the main bottle. Keep napkins handy to wipe spills.

Using Accessories

Recork or use a proper wine stopper. Refrigerate opened whites and sparkling; store opened reds at cool room temperature or refrigerate briefly and bring back to serving temp before pouring. Consume opened sparkling within 1–3 days, whites within 3–5 days, and reds within 3–7 days depending on structure.

Storage After Opening

Always open sparkling away from people and fragile objects. Present the bottle briefly to the host/guest (label facing them) before pouring when serving at a table or event. Pour attentively and don’t overfill glasses.

Safety & Presentation

Cabernet Sauvignon (or your chosen red)

Sauvignon Blanc (or your chosen white)

Champagne / Prosecco / Cava

Wine glasses (red)

White wine glasses

Champagne flutes

Wine opener / corkscrew

Wine bucket / ice bucket

Small tasting pour pitcher (optional)

Wine pourer / aerator (optional)

Clean cloth or napkins

Fill the serving bucket or cooler with 2.5–3 kg of ice, leaving room at the top so cans and bottles can be submerged partially. Add a small amount of cold water (about 500 ml) if you want faster cooling — it helps transfer cold to cans faster.

Prepare ice and cooler

Group beers and cans by style for easy selection: lagers/pilsners together, IPAs together, wheat beers together, sours/fruit ales together, then nonalcoholic and sparkling waters/sodas. Place them upright in the cooler so labels are visible.

Arrange beverage selection

If using chilled glasses, place them in a refrigerator or freezer for 10–15 minutes just before serving. Alternatively, nestle a few glasses in the ice in the cooler to cool them down quickly.

Chill glasses

Provide a bottle opener nearby for glass bottles. For guests who prefer poured beer, open the beer and tilt the chilled glass to 45 degrees, pour gently down the side until it's about three-quarters full, then straighten the glass and pour to create a 1–1.5 inch (2.5–4 cm) head. For wheat beers and some craft cans that benefit from aroma, pour more aggressively to create a thicker head.

Open and pour options

Offer cans straight from the cooler. If guests prefer a glass, open the can and pour slowly to minimize fizz. For sparkling water or soda, hold the can close to the glass and pour at a slight angle to control carbonation release.

Cans and sodas

Offer lemon and lime wedges as garnishes. For salt-rimmed beers (style preference), dampen the glass rim with a citrus wedge and dip into the coarse salt. Note: salt rimming is uncommon for most beers; recommend only for specific summertime or shandy-style drinks.

Garnishes and salt rim (optional)

Serve nonalcoholic beers and sparkling water chilled in the same cooler but separated slightly to avoid confusion. Label or place them in a separate zone in the cooler so guests can identify them easily.

Nonalcoholic and alternatives

As bottles and cans are consumed, replenish the cooler with reserved cold stock from the fridge to keep a continuous supply of chilled beverages. Periodically stir or rearrange the ice to keep all items cool.

Rotate stock

Collect empty cans and bottles in a recycling bin. Wipe down and dry the serving bucket or cooler after ice has melted to prevent odor. Return any unused chilled bottles/cans to the refrigerator. Store garnishes (unused lemon/lime wedges) in an airtight container in the fridge for up to 24 hours.

Bottled lager or pilsner (12 oz / 355 ml bottles or cans)

Craft IPA (12 oz / 355 ml bottles or cans)

Canned wheat beer / hefeweizen (12 oz / 355 ml)

Canned sour or fruit ale (12 oz / 355 ml)

Nonalcoholic beer (12 oz / 355 ml)

Sparkling water cans (330–355 ml)

Canned soda (cola or citrus)

Lemon wedges

Lime wedges

Small bowl coarse salt (optional, for rimming)

Bottle opener (if bottles used)

Chilled beer glasses or tumblers

Serving bucket or cooler

Wash all fruit. Peel and segment the oranges and grapefruit, removing as much white pith as possible. Core the apple and cut into quarters (leave the skin on for extra nutrients). Halve the lemon and set aside for juicing.

Prepare fruit

Place the orange segments, grapefruit segments, apple quarters, and the juice of the half lemon into a high-speed blender. Add 250 ml cold water to loosen the mixture and help extraction. Blend on high for 45–60 seconds, or until completely smooth.

Blend

Taste the blended mixture. If you prefer a sweeter juice, add 1 tablespoon honey or agave and blend for another 5–10 seconds. If you want a smooth, pulp-free juice, pour the blended mixture through a fine mesh strainer or nut milk bag into a pitcher, pressing with a spoon to extract as much liquid as possible. For a pulpy juice, skip straining.

Sweeten and strain (optional)

Fill two serving glasses with 3 ice cubes each. Pour the strained or unstrained juice over the ice. Garnish with 2 fresh mint leaves per glass, if using. Serve immediately for best freshness and flavor.

Chill and serve

Storage: Refrigerate any leftover juice in a sealed container for up to 48 hours. Stir or shake before serving; flavor and brightness decline over time.

orange (peeled, segmented)

grapefruit (peeled, segmented)

apple (cored, quartered)

lemon (juiced)

cold water

ice cubes

honey or agave syrup

fresh mint leaves (optional, for garnish)

Place the sake bottle in the refrigerator for at least 2 hours before serving. For a quicker chill, submerge the sealed bottle in an ice bath for 15–20 minutes until cool but not icy.

Chill bottle

If serving on ice, fill each ochoko or small glass with 1–2 ice cubes. Pour chilled sake into cups, filling about 70–90 ml (2.4–3 fl oz) per serving. Garnish each cup with a single thin cucumber slice or a small shiso leaf if using.

Remove the chilled bottle from the refrigerator and let sit 10–15 minutes to come to room temperature. Pour into cups and serve without garnish, or present with pickled ginger and shiso on the side.

Pour 1–1.5 cups of water into a small saucepan (or into a tokkuri if microwavable). Heat the water until it is just below simmering (around 60–70°C / 140–158°F). Do not boil.

Place the unopened sake bottle (if heat-tolerant) or transfer desired amount of sake into the tokkuri. Submerge the tokkuri or bottle up to its shoulder in the hot water bath for 2–5 minutes to gently warm the sake. Use a thermometer if available to target the desired temperature:

Temperature guide: 40–45°C (104–113°F) for namazake/light ginjo; 45–55°C (113–131°F) for junmai/honjozo; 55–60°C (131–140°F) for robust, full-bodied sake. Do not exceed 60°C to avoid flavor degradation.

Remove the tokkuri from the water, dry the exterior, and pour warmed sake into pre-warmed ochoko (dip cups briefly into the warm water and empty them before pouring). Serve immediately with optional pickled ginger or shiso.

Offer guests choices: chilled, room temperature, or warm. Explain the recommended temperature for the bottle style (e.g., delicate ginjo chilled; richer junmai can be warmed).

Encourage small sips and note the aroma and mouthfeel. Serve alongside small plates such as sashimi, lightly salted edamame, grilled fish, or pickles to complement the sake.

If any garnish or accompaniments were prepared (cucumber, shiso, pickled ginger), present them on a small plate next to the cups so guests may take as desired.

junmai or honjozo sake (bottle)

water (for diluting when warming, optional)

ice (for chilled service, optional)

thinly sliced cucumber

fresh shiso leaf

pickled ginger

small bowl of warm water (for pre-warming cups)

tokkuri (ceramic sake flask) or small saucepan

ochoko (sake cups) or small glasses

thermometer (optional)

In a large mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt until evenly combined.

In a separate bowl, beat the eggs lightly, then whisk in the milk, melted butter (or oil), and vanilla extract until blended.

Make a well in the dry ingredients and slowly pour the wet ingredients in, whisking gently until just combined. Do not overmix; a few small lumps are fine. The batter should be pourable but slightly thick. If too thick, add up to 2 tablespoons additional milk.

In a small bowl, combine the Dutch-process cocoa powder, powdered sugar, and hot water. Stir until you have a smooth, thick chocolate paste.

Reserve about 3 tablespoons of the plain batter in a small bowl and stir the chocolate paste into it until fully incorporated to create the dark swirl mixture.

Gently fold the chocolate-swirl batter back into the main batter in 2–3 spots to create visible dark streaks — do not fully mix; you want a marbled effect.

Preheat the oven to 350°F (175°C). Line a small baking sheet with parchment.

In a small bowl, combine the rolled oats, slivered almonds, brown sugar, melted butter, and a pinch of salt. Toss to coat evenly.

Spread the mixture in a thin layer on the prepared sheet and bake 8–10 minutes, stirring once halfway, until golden and fragrant. Remove and let cool — it will crisp further as it cools. This is your crunchy 'track' topping.

Zero Senone Track Wonder Shots

Zero Senone

Liqueur

Wine By The Bottle

Beer & Cans

Juice

Sake

Zero Senone Track Wonder

Classic Cocktails

Signature Cocktails

Wine By The Glass