TEQUILA SUNRISE

MOONCAKE

vela melon liqueur. fino. more melon. egg white. melon caviar

MELON SOUR

lyre's dry london spirit. lyre's aperitif rosso. lyre's italian orange

NOGRONI

HARVEY WALLBANGER

BURDOCK ‘TUESDAY’

PERONI

WEST AVENUE CIDER

SLOE GIN FIZZ

brandy. vela chocolate liqueur. cream. nutmeg

BRANDY ALEXANDER

cognac. fino sherry. oloroso sherry. cherry. sparkling wine

ATOMIC COCKTAIL

AIR MAIL

wild strawberries, rose petals, white peaches, sun-baked limestone - this is southern france in a glass.

GRENACHE+, CHATEAU LA TOUR DE L'EVEQUE PETALE DE ROSE, FRANCE, PROVENCE, 2022

TOM COLLINS

gin. many liqueurs. pineapple...just google it

SINGAPORE SLING

lyre's italian orange. soda. sparkling n/a rose

AMALFI SPRITZ

gin. dry vermouth. lemon. berries. egg white

CLOVER CLUB

BELLINI

bumbu original rum. rye. lemon. angostura

FEATURE - LION'S MANE

gin. apple. maraschino. lemon. berries. egg white

PINK LADY

vodka. grapefruit. cranberry. limepocalypse

SEA BREEZE

a delightful prosecco with just a hint of red fruits, from a family-run estate.

GLERA+, TENUTA SANTOME ROSE PROSECCO, ITALY, FRIULI, NV

AMARO SOUR

back by popular demand! green peppercorn ranch. cucumber salad.

chicken schnitzel

Fill a tall glass with ice cubes to chill it.

Prepare the Glass

In a shaker, combine the tequila and orange juice. Shake well to mix.

Mix Ingredients

Pour the tequila and orange juice mixture into the glass over the ice. Slowly pour the grenadine syrup down the side of the glass. It will sink to the bottom, creating a layered effect.

Pour and Layer

Add soda water on top for a refreshing fizz.

Top it Off

Garnish with fresh berries, an orange slice, and mint leaves.

Garnish

Serve immediately and enjoy your Tequila Sunrise!

Serve

Tequila

Orange juice

Grenadine syrup

Soda water

Fresh berries (strawberries or raspberries)

Ice cubes

Orange slice (for garnish)

Mint leaves (for garnish)

In a large mixing bowl, combine the all-purpose flour, golden syrup, lye water, and vegetable oil. Knead the mixture until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Dough

In a separate bowl, combine the desiccated coconut, peach puree, lemon zest, and sugar. Mix well until all ingredients are well incorporated.

Prepare the Filling

Divide the dough into equal portions. Flatten each portion into a disc and place a spoonful of the coconut-peach filling in the center. Carefully fold the dough over the filling and pinch to seal. Roll into a ball and place in a mooncake mold, pressing firmly to shape.

Assemble the Mooncakes

Preheat your oven to 350°F (175°C). Place the shaped mooncakes on a baking tray lined with parchment paper. Bake for 20-25 minutes or until golden brown. Let them cool before serving.

Bake the Mooncakes

In a glass, muddle fresh mint leaves with a little sugar. Add soda water and stir gently. Serve chilled alongside the mooncakes.

Prepare the Mint Soda

All-purpose flour

Golden syrup

Lye water

Vegetable oil

Desiccated coconut

Peach puree

Lemon zest

Mint leaves

Sugar

In a cocktail shaker, combine the Vela Melon Liqueur, Fino Sherry, and egg white.

Combine Ingredients

Shake the mixture vigorously without ice for about 15 seconds to create a frothy texture.

Dry Shake

Add ice to the shaker and shake again for another 15 seconds to chill the drink.

Shake with Ice

Strain the mixture into a chilled coupe glass.

Strain and Serve

Top with melon caviar for an elegant finish.

Vela Melon Liqueur

Fino Sherry

Egg White

Melon Caviar

In a mixing glass, combine Lyre's Dry London Spirit, Lyre's Aperitif Rosso, and Lyre's Italian Orange.

Mix the Ingredients

Fill the mixing glass with ice cubes and stir well until the mixture is chilled.

Add Ice

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

Strain into Glass

Garnish with a slice of orange and serve immediately.

Garnish and Serve

Lyre's Dry London Spirit

Lyre's Aperitif Rosso

Lyre's Italian Orange

Ice Cubes

Orange Slice (for garnish)

In a shaker, combine vodka, vanilla liqueur, and orange juice. Shake well.

Strain the mixture over the ice in the prepared glass.

Pour the Mixture

Vodka

Vanilla Liqueur

Orange Juice

Maraschino Cherry

Wash and peel the burdock root and carrot. Julienne the burdock root, carrot, cucumber, and radishes. Slice the green onions finely.

Prepare the Vegetables

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and grated ginger until well combined.

Make the Dressing

In a large bowl, combine the prepared vegetables and pour the dressing over them. Toss gently to coat all the ingredients evenly. Sprinkle with sesame seeds before serving.

Combine and Serve

Burdock root

Carrot

Cucumber

Radishes

Green onions

Soy sauce

Rice vinegar

Sesame oil

Honey

Fresh ginger, grated

Sesame seeds

In a large brew kettle, heat 15 cups of water to approximately 160°F (70°C). Add the Pilsner malt and flaked corn, stirring to combine. Maintain the temperature for about 60 minutes, allowing the grains to steep and extract sugars.

Mashing

After mashing, sparge the grains by rinsing them with hot water to extract more sugar. Collect the liquid (wort) in your brew kettle.

Sparging

Bring the wort to a boil. Add the Hallertau hops and boil for 60 minutes. This will add bitterness and flavor to the beer.

Boiling

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

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the yeast on top and seal the vessel with an airlock. Allow it to ferment for 1-2 weeks at a consistent temperature of about 65-70°F (18-21°C).

Fermentation

Once fermentation is complete, siphon the beer into sanitized bottles, leaving some space at the top. Cap the bottles and allow them to carbonate in a cool, dark place for another 1-2 weeks.

Bottling

Chill the bottles in the refrigerator, pour into a glass, and enjoy your light, crisp, and classically crushable Peroni!

Enjoy

Pilsner Malt

Flaked Corn

Hallertau Hops

Yeast (Lager)

Water

Wash and core the apples, then chop them into quarters. Keep the skins on for a more rustic flavor and color.

Prepare the Apples

Using a cider press or juicer, extract the juice from the chopped apples into a large clean container.

Juicing the Apples

In a separate pot, combine the apple juice, sugar, and water. Heat gently until the sugar dissolves completely.

Mixing Ingredients

Add the cinnamon sticks to the mixture for flavor. Allow to cool down to room temperature.

Adding Flavor

Once cooled, transfer the mixture to a fermentation vessel and add the yeast. Seal the vessel with an airlock.

Allow the cider to ferment in a cool, dark place for about 2-4 weeks, checking regularly until fermentation has slowed down.

Fermenting Period

Once fermentation is complete, siphon the cider into clean bottles, leaving some space at the top. Seal the bottles tightly.

Store the bottles in a cool, dark place for at least 2-3 months to develop flavor before enjoying.

Aging

Fresh Apples (mix of sweet and tart varieties)

Cinnamon Sticks

Yeast (Champagne or Cider Yeast)

In a shaker, combine sloe berry gin, fresh lemon juice, and simple syrup. Add ice and shake well until chilled.

Strain the mixture into the prepared glass filled with ice.

Top with club soda and stir gently to combine.

Add Soda

Garnish with a slice of lemon on the rim of the glass.

Sloe berry gin

Fresh lemon juice

Simple syrup

Club soda

Lemon slice

In a shaker, combine the brandy, Vela chocolate liqueur, and heavy cream.

Add ice cubes to the shaker and shake vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into a chilled cocktail glass.

Sprinkle ground nutmeg on top for garnish.

Brandy

Vela Chocolate Liqueur

Heavy Cream

Ground Nutmeg

In a cocktail shaker filled with ice, combine the cognac, fino sherry, and oloroso sherry.

Strain

Gently top the cocktail with sparkling wine.

Top with Sparkling Wine

Cognac

Oloroso Sherry

Cherry (fresh or maraschino)

Sparkling Wine

Chill a cocktail glass by filling it with ice water while you prepare the drink.

In a shaker, combine the rum, honey, and lime juice. Add a handful of ice cubes and shake well until chilled.

Remove the ice water from the cocktail glass and strain the mixture from the shaker into the glass.

Strain the Mixture

Carefully top the drink with sparkling wine, pouring slowly to maintain the bubbles.

Garnish with a lime wedge on the rim of the glass and serve immediately.

Lime Juice

Lime Wedge

Begin by harvesting ripe Grenache grapes. Remove the stems and rinse the grapes under cold water. Slice the white peaches into thin wedges and set aside.

Harvesting and Preparing

In a large container, combine the cleaned Grenache grapes, sliced white peaches, wild strawberries, and crushed sun-baked limestone. Add 1 liter of water to the mixture.

Tequila Sunrise

Mooncake

Melon Sour

Nogroni

Harvey Wallbanger

Burdock ‘tuesday’

Peroni

West Avenue Cider

Sloe Gin Fizz

Brandy Alexander

Atomic Cocktail

Air Mail

Grenache+, Chateau La Tour De L'eveque Petale De Rose, France, Provence, 2022

Tom Collins

Singapore Sling

Amalfi Spritz

Clover Club

Bellini

Feature - Lion's Mane

Pink Lady

Sea Breeze

Glera+, Tenuta Santome Rose Prosecco, Italy, Friuli, Nv

Amaro Sour

Chicken Schnitzel