Prosecco Brilla

Rose Prosecco Origine de Rose

Prosecco Brilla Control

Brilla Cont

Prosecco Rose

All About the Beer

Poblano peppers & onions, chihuahua cheese, radish, salsa verde, cilantro

Fajita Spiced Chicken Tacos

Boneless Wings

Jumbo Wings

Salmon Spring

Parmesan, house-made truffle oil, fresh herbs, roasted garlic aioli

Truffle Fries

yellow spanish rice, tomatoes, poblanos, onions, bacon, asparagus, avocado-lime aioli, hatch chile salsa verde

Grilled Organic Chicken Breast

garlic mashed potatoes, asparagus, maple-bourbon demi glace

Grilled Pork Ribeye

burnt end brisket sausage, bratwurst, cheddar mashed potatoes, onions, bacon-braised brussels sprouts, beerstard

Brewers Plate

cooper sharp fondue, blistered tomatoes, peas, onion rings, mesquite bbq, cavatappi

BBQ Brisket Mac & Cheese

mashed sweet potatoes, haricots verts, mushrooms, caramelized onions, cranberries, toasted walnuts, white balsamic-truffle honey

Pan Seared Salmon

spicy thai pepper glaze, grilled pineapple, sriracha slaw, macadamia nuts

Hawaiian Pork Belly Tacos

house battered, coleslaw, french fries, dill tartar

Fish & Chips

jerk sauce, mixed cabbages, mango-lime salsa, sour cream, cilantro

Jamaican Shrimp Tacos

poblano peppers & onions, chihuahua cheese, radish, salsa verde, cilantro

Fajita Chicken Tacos

battered, pico, cabbage, pickled onions, cilantro, taco sauce

Fish Tacos

Add ons & Substitutes

caramelized onion, cherry pepper aioli, chihuahua cheese, pretzel bun

BBQ Beef Brisket Melt

impossible ‘meat’ patty, arugula, tomato, onion, green goddess aioli, spicy beer pickles, pretzel bun

Vegan Burger

In a cocktail shaker, place the fresh mint leaves. Using a muddler or the back of a spoon, gently muddle the mint leaves to release their flavor. Be careful not to tear them too much.

Prepare the Mint

Add the elderflower liqueur and fresh lemon juice to the shaker with the muddled mint. Fill the shaker with ice cubes.

Combine the Ingredients

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

Shake the Mixture

Using a strainer, pour the mixture evenly into four champagne flutes or coupe glasses.

Strain and Pour

Carefully top each glass with Prosecco, filling them to the rim. This will create a lovely fizz.

Add Prosecco

Garnish each glass with a few slices of fresh strawberries and a mint leaf. Serve immediately and enjoy your refreshing Prosecco Brilla!

Garnish and Serve

Prosecco

Elderflower liqueur

Fresh lemon juice

Fresh mint leaves

Fresh strawberries, sliced

Ice cubes

Gather all the ingredients listed above. Make sure to wash the fresh raspberries and mint leaves thoroughly.

Prepare the Ingredients

In a large mixing glass, combine the rose syrup and lemon juice. Stir gently to mix.

Mix the Base

Add the fresh raspberries to the mixture and gently muddle them with a muddler or the back of a spoon to release their juices.

Add Raspberries

Slowly pour the Prosecco into the mixing glass with the muddled mixture. Stir gently to combine, being careful not to lose the bubbles.

Combine with Prosecco

Pour the mixture into champagne flutes or wine glasses, filling them about three-quarters full.

Serve the Drink

Garnish each glass with fresh mint leaves and edible rose petals for an elegant touch.

Garnish

Rose Syrup

Fresh Raspberries

Fresh Mint Leaves

Lemon Juice

Edible Rose Petals

In a small saucepan, combine equal parts water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved. Allow to cool and set aside.

Prepare the simple syrup

Squeeze fresh lemons until you have 1 cup of lemon juice. Strain the juice to remove any seeds or pulp.

Juice the lemons

In a large pitcher, combine the Prosecco, fresh lemon juice, and simple syrup. Stir gently to mix without losing the carbonation of the Prosecco.

Combine ingredients

Gently muddle the fresh mint leaves in your hand to release their aroma and oils, then add them to the pitcher. Stir gently again.

Add mint leaves

Fill cocktail glasses with ice cubes if desired. Pour the Prosecco mixture over the ice, filling each glass about three-quarters full.

Prepare glasses

Garnish each glass with a lemon slice and a sprig of fresh mint. Serve immediately and enjoy!

Garnish and serve

Fresh Lemon Juice

Simple Syrup

Lemon Slices

Mint Sprigs

Preheat Oven

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

Mix Dry Ingredients

In another bowl, beat the eggs, then add the milk, vanilla extract, and melted butter. Whisk until well combined.

Combine Wet Ingredients

Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix; small lumps are okay.

Combine Mixtures

In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar, vanilla extract, and lemon zest, mixing until well combined and creamy.

Prepare Cream Cheese Mixture

Grease a 9x13 inch baking dish with butter or cooking spray.

Prepare Baking Dish

Pour half of the batter into the prepared dish. Spread the cream cheese mixture evenly over the batter, then top with the remaining batter.

Layer Base and Filling

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow to cool in the baking dish for at least 10 minutes before slicing.

Cool

In a small bowl, mix the fresh berries with honey and mint leaves. Adjust mint according to taste.

Prepare Berries

Top the baked Brilla Cont with the berry mixture and serve warm or at room temperature.

Serve

All-purpose flour

Granulated sugar

Salt

Baking powder

Eggs

Milk

Vanilla extract

Butter, melted

Cream cheese

Powdered sugar

Lemon zest

Fresh berries (strawberries, blueberries, raspberries)

Mint leaves

Honey

Gather all the ingredients required for the Prosecco Rose and ensure that the fresh raspberries are washed and dried.

In a cocktail shaker, add the fresh raspberries and mint leaves. Use a muddler or the back of a spoon to gently crush them to release their juices and flavors.

Muddle the Raspberries and Mint

Pour the raspberry liqueur and freshly squeezed lemon juice into the shaker with the muddled raspberries and mint. Add ice to fill the shaker halfway.

Add Liqueur and Lemon Juice

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well combined and chilled.

Using a fine mesh strainer, strain the mixture into a chilled wine glass or flute to remove the raspberry seeds and mint leaves.

Strain into Glass

Slowly pour the Prosecco into the glass, filling it to the top. The bubbles will mix with the raspberry blend, creating a beautiful effect.

Top with Prosecco

Garnish the drink with a slice of lemon and a sprig of mint on top. Optionally, add a few whole raspberries for a decorative touch.

Add Garnish

Serve the Prosecco Rose immediately while it's still bubbly and refreshing.

Serve Immediately

Raspberry Liqueur

In a large pot, heat 6 liters of water to approximately 70°C (158°F). Add the pale malt and crystal malt to the heated water, stirring to combine. Maintain the temperature at around 65-68°C (149-154°F) for 60 minutes.

Mashing

After mashing, carefully drain the liquid (wort) from the grains into another pot. Rinse the grains with additional hot water to extract more sugars. Collect around 5 liters of wort.

Lautering

Bring the wort to a boil. Once boiling, add the bittering hops and continue to boil for 60 minutes. Add the aroma hops in the last 5 minutes of the boil. If using optional flavorings like coriander, orange peel, or ginger, add them at this time as well.

Boiling

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Add the yeast packet to the wort, seal the vessel with an airlock, and place it in a dark, cool area for about 1-2 weeks.

Fermentation

Once fermentation is complete, sanitize bottles and caps. Transfer the beer into bottles, leaving some space at the top. Cap the bottles and let them carbonate for another 1-2 weeks at room temperature.

Bottling

Chill the bottles in the refrigerator. Once cold, open a bottle, pour into a glass, and enjoy your homemade beer!

Enjoy

Pale Malt

Crystal Malt

Hops (Bittering)

Hops (Aroma)

Yeast (Ale Yeast)

Water

Coriander Seeds

Orange Peel

Ginger

Rub the chicken breasts with fajita seasoning evenly on both sides. Let it marinate for at least 15 minutes.

Season the Chicken

In a skillet over medium heat, cook the chicken breasts for about 6-7 minutes on each side or until fully cooked. Remove from heat and let it rest for 5 minutes before slicing.

Cook the Chicken

In the same skillet, add a little oil and sauté the sliced poblano peppers and onion over medium heat until they are soft and slightly charred, about 5-7 minutes.

Sauté the Peppers and Onions

Thinly slice the radishes and roughly chop the cilantro. Set aside for topping.

Prepare the Radish and Cilantro

In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Warm the Tortillas

On each warmed tortilla, layer sliced chicken, sautéed peppers and onions, Chihuahua cheese, sliced radish, and a drizzle of salsa verde. Top with fresh cilantro.

Build the Tacos

Chicken breasts

Fajita seasoning

Poblano peppers

Onion

Radish

Cilantro

Chihuahua cheese

Salsa verde

Corn tortillas

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Mix well to create the dry coating for the wings.

Prepare the Chicken

In another bowl, whisk together the eggs and milk until smooth. This will serve as the wet mixture for the chicken wings.

Set Up Dipping Station

Dip each piece of boneless chicken wing into the wet mixture, allowing any excess to drip off, then coat thoroughly in the dry mixture. Place the coated wings on a baking sheet.

Coat the Chicken

Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully add the coated wings in batches and fry for 5-7 minutes until golden brown and cooked through. Remove and drain on paper towels.

Fry the Wings

In a saucepan over medium heat, melt the butter. Once melted, add the hot sauce and garlic powder, stirring well to combine. Allow to simmer for 2-3 minutes before removing from heat.

Make the Sauce

In a large bowl, toss the fried wings with the hot sauce mixture until evenly coated.

Toss the Wings

Serve the boneless wings hot, garnished with celery sticks and your choice of dipping sauce.