8oz filet mignon, in a cognac peppercorn cream sauce, served medium-rare/frites

STEAK AU POIVRE SERVED WITH FRITES

GUINNESS

HEINEKEN

BUD LIGHT

COORS ORIGINAL

COORS LIGHT

WELLINGTON

FOUR MARGARITAS OF YOUR CHOICE MADE WITH PATRON BLANCO Select four from the following: Dill Pickle Hazelnut Cookie (+3) Cadillac (+3) Pistachio • Gochujang Honey Coconut • Mojito • Dirty Spiced Apple Pomegranate

MARGARITA TREE

White rum extract / tequila extract NOA non-alcoholic coffee liqueur cookie syrup/frothed espresso

WAKE & BAKE

HP Juniper non-alcoholic gin NOA non-alcoholic Italian aperitif NOA non-alcoholic sweet vermouth candied Campari

SUPER NOGRONI

Glenfiddich 12 single malt Scotch pear syrup/pear juice / brown sugar simple syrup/lemon juice / black walnut bitters

PEAR ME OUT

Smith & Cross Jamaican rum / Amaro Averna sweet potato / brown sugar simple syrup Amargo Chuncho bitters / saline

SWEET LITTLE LIES

Vodka Friday yuzu vodka / Amaro Nonino spiced apple cinnamon syrup / lemon juice black walnut bitters

SLICE OF SOUR

Dark spiced rum extract / bourbon extract lime juice/simple syrup / Wellesley pumpkin

MIDNIGHT MISCHIEF

Bombay Sapphire gin / brandy & benedictine liqueur rosemary clove syrup chocolate bitters / saline

HERB YOUR ENTHUSIASM

Non-alcoholic rum & elderflower extracts blueberries/lemon juice / simple syrup

BLUEBERRY FIELDS FOREVER

NOA non-alcoholic spiced rum blackberry syrup / lime juice cranberry / Coca Cola

DIRTY SODA

Pike Creek whiskey / sweet vermouth Liquor 43/miso / aztec chocolate bitters

TWO MOONS

Cazadores blanco tequila / Cointreau ginger syrup/pomegranate juice lemon juice/plum bitters

TEQUILA ME SOFTLY

buttermilk fried chicken thigh / pickled cabbage russian dressing / chili honey

CHICKEN SANDWICH

2 piece frites/house coleslaw southern style biscuit / Add gravy

FRIED CHICKEN

slow cooked short rib / queso crema verde/cotija cheese / flour tortilla beef jus for dipping

BIRRIA TAQUITOS

Fireball cinnamon whisky / cherry brandy orange juice/lemon juice / ginger syrup ginger ale / soda / cranberries

SOMETHING CINNFUL

Peel the russet potatoes and cut into uniform 1/3" (8 mm) sticks. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Soak in a large bowl of cold water for at least 30 minutes, preferably 1 hour. (This can be done ahead.)

Prepare potatoes

Drain the potatoes and dry thoroughly on clean kitchen towels. If using, toss the dried fries with 2 tsp cornstarch to lightly coat; this helps crisping. Spread on a tray and chill in the refrigerator for 10–15 minutes to dry further.

Dry and (optional) coat

Heat neutral oil in a heavy pot or deep fryer to 320°F (160°C). Working in batches, fry the potatoes for 4–5 minutes until they are softened and pale (not browned). Remove with a slotted spoon and drain on paper towels. Let cool while you cook the steaks and make the sauce.

First fry (blanch)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately season with fine sea salt to taste and a squeeze of lemon if desired. Keep warm in a low oven (around 200°F / 95°C) while plating.

Final fry

Pat the filet mignons dry with paper towels. Let rest at room temperature for 20–30 minutes. Season both sides lightly with kosher salt. Press the coarsely ground black pepper onto both sides and the edges so a pepper crust adheres.

Bring steaks to room temperature & season

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tbs vegetable oil and 1 tbs unsalted butter. When the fat is shimmering and the butter foams, add the steaks. Sear without moving for 2 1/2–3 minutes to form a deep brown crust. Flip and sear the other side for 2–3 minutes.

Sear steaks

Reduce heat to medium and continue cooking for another 1–2 minutes per side depending on thickness, or until an instant-read thermometer reads 125–128°F (52–53°C) for medium-rare. During the last minute, add the remaining 1 tbs butter and baste the steaks with the melted butter and pan juices. Remove steaks to a warm plate and tent loosely with foil; let rest 5–8 minutes (they will rise to about 130–135°F).

Finish to medium-rare

Using the same skillet with the fond (brown bits) left from searing, reduce heat to medium. If the pan is very dry, add 1 tbs butter. Add the minced shallot and crushed green peppercorns and sauté for 1–2 minutes until aromatic and shallot is translucent.

Sauté shallot & peppercorns

Carefully add 60 ml cognac to the pan. If comfortable and safe, tilt the pan slightly to ignite briefly to flambé and burn off alcohol; alternatively, let the cognac simmer for 30–60 seconds to reduce and evaporate alcohol. Scrape up any browned bits from the bottom of the pan with a wooden spoon.

Flambé or deglaze with cognac

Add 120 ml beef stock and bring to a simmer. Reduce the liquid by about half, 3–4 minutes, concentrating the flavors.

Add stock and reduce

Lower heat to medium-low and stir in 120 ml heavy cream and 1 tsp Dijon mustard. Simmer gently, stirring, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Finish with cream and mustard

Stir in 1 tbs cold cubed butter to give the sauce a glossy finish. Taste and add up to 1 tsp salt and additional freshly cracked black pepper if needed. If sauce becomes too thick, loosen with a splash of stock or cream (1 tbsp / 15 ml at a time). Keep warm until plating.

Adjust seasoning & finish

Place two warm frites on each plate. Rest each filet mignon on top or beside the frites. Spoon generous amounts of the cognac peppercorn cream sauce over each steak (and a little on the frites if desired). Sprinkle chopped fresh parsley over the frites for color. Serve immediately with lemon wedge on the side if using.

filet mignon (8 oz / 225 g), trimmed

kosher salt

coarsely ground black pepper (for crust), plus extra to taste

unsalted butter

vegetable oil (or canola)

green peppercorns in brine, drained and lightly crushed

shallot, finely minced

freshly cracked black pepper (fine grind)

cognac (or brandy)

dry beef or veal stock (or low-sodium beef broth)

heavy cream (35% fat)

Dijon mustard

unsalted butter (cold, cubed) for finishing sauce

salt

russet potatoes, peeled

neutral oil for frying (vegetable or peanut)

fine sea salt

cornstarch (optional, for extra crisp)

fresh parsley, finely chopped

lemon wedge (optional, for frites)

Ensure the Guinness is chilled to 3–6°C (37–43°F). Inspect the bottle or can for damage. Choose a clean, room-temperature tulip pint glass (a slightly chilled glass is acceptable but avoid freezing).

Chill and inspect

If desired, briefly rinse the glass with cold water and invert on a rack to remove dust. Do not dry with a towel that might leave lint; leaving a thin film of water helps head formation.

Rinse glass (optional)

Open the 500 ml bottle or can of Guinness carefully. If it's a bottle, use a bottle opener; if a can, pull the tab cleanly.

Open container

Hold the glass at a 45-degree angle. Begin pouring steadily, aiming for the middle of the sloped side of the glass. Pour until the glass is about three-quarters full (leave space for the head and settling).

Initial pour

Set the glass down and allow the beer to settle for 60–90 seconds. You should see the distinctive creamy head form and the surge of bubbles. After settling, top up by pouring into the center of the glass until the head rises slightly above the rim into a gentle dome (do not overflow).

Settle and top up

Place the filled glass on a coaster if using. Serve upright with the label visible if desired. Optionally, garnish the rim with a small lemon slice (not traditional for Guinness) or present plain to enjoy the beer’s aroma and creamy head.

Final presentation

Advise the drinker to sip slowly to appreciate the roasted barley, coffee- and chocolate-like notes, and the smooth nitro-driven creaminess. If poured from a widget can, expect a slightly heavier, creamier head similar to draught.

Tasting notes

Guinness Draught (can or bottle)

Tulip pint glass (clean, room temperature)

Lemon slice (optional, for garnish)

Coaster (optional)

Place the Heineken bottle in the refrigerator for at least 2–3 hours prior to serving. For faster chilling, submerge the bottle in an ice-water-salt slurry for 10–15 minutes or in the freezer for 20–30 minutes (do not forget it so it doesn't freeze and crack).

Chill bottle

Optional: Rinse a clean pint or beer glass with cold water and tilt it while pouring to preserve carbonation and reduce foaming. If you prefer a very cold glass, chill the glass in the freezer for 10–15 minutes beforehand.

Prepare glass

Open the chilled Heineken bottle using a bottle opener. Hold the glass at a 45° angle and pour the beer gently down the side until it is about two-thirds full. Then straighten the glass and pour the remaining beer into the center to form a 1–1.5 cm head (foam) on top. This releases aromas and creates a proper head.

Open and pour

If using a lime wedge, run it around the rim of the glass and drop the wedge into the beer or serve it on the side. Do not add ice to the bottle; if you used ice cubes to chill quickly, discard the ice before pouring into the glass to avoid diluting the beer. Serve immediately while carbonation and temperature are optimal.

Heineken beer (lager)

Lime wedge

Ice cubes (if preferred chilled quickly)

Run a lime wedge around the rim of a chilled rocks glass. Dip rim lightly into a small dish of fine sea salt so it adheres. Set glass aside.

In a cocktail shaker, add 2 oz silver tequila, 1 oz fresh lime juice, 0.5 oz fresh orange juice, 0.5 oz agave syrup, and 0.5 oz Aperol. These elements form SOL's bright, slightly bitter-sweet foundation.

Combine base ingredients

Add 0.5 oz egg white (or aquafaba) and 2 dashes grapefruit or orange bitters to the shaker. Without ice, secure the shaker and shake vigorously for 15–20 seconds to emulsify and build a frothy foam.

Dry shake

Add a generous handful of ice to the shaker. Shake again hard for 10–12 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

Wet shake

Double-strain the cocktail into the prepared salt-rimmed rocks glass filled with fresh ice. Top with 1 oz chilled club soda to lighten the drink and give a subtle sparkle.

Strain and top

Allow the citrus foam to settle on top. Carefully place a lime wheel on the foam's edge and rest a thin orange twist across the top. Optionally express the orange twist oils over the surface before placing it for added aroma.

Set the foam and garnish

Serve immediately. SOL is intended to be a bright, balanced, slightly bitter and salty tequila cocktail with a citrus foam cap. Stir gently if you prefer more integration of foam and liquid.

silver (blanco) tequila

fresh lime juice

fresh orange juice

agave syrup (1:1 simple)

Aperol

egg white (or aquafaba for vegan)

grapefruit bitters (or 2 dashes orange bitters)

club soda (chilled)

fine sea salt (for rim)

lime wheel

thin orange twist

ice (cubed)

If desired, place the pint glass in the freezer for 10–15 minutes before serving, or fill with ice for immediate chill. A cold glass keeps the beer colder longer but is not required.

Chill glass (optional)

If using ice in the glass, add 3–4 ice cubes now. Note: adding ice dilutes the beer as it melts; many drinkers prefer no ice.

Hold the bottle or can upright and remove any cap using a bottle opener (for bottle) or lift the tab (for can). Keep the beer upright to avoid excessive foaming.

If the beer was warm, place it in the refrigerator for at least 30 minutes to chill to about 38–45°F (3–7°C). Serving cold improves refreshment.

Tilt the chilled pint glass to about 45 degrees. Begin pouring the beer slowly down the side of the glass so it flows gently, reducing foam.

When the glass is roughly half full, gradually tilt the glass upright and finish pouring into the center to create a 1–1.5 inch (2–4 cm) head of foam. Adjust pouring speed to control foam level.

Optionally, run a lime wedge around the glass rim and drop the wedge into the beer for a citrus accent. Serve immediately.

Bud Light (bottle or can)

Lime wedge (optional)

Ice (optional)

Pint glass or chilled glass

Bottle opener (if using bottle)

Place the beer bottle/can and the glass in the refrigerator or a cooler for at least 30 minutes before serving. Coors is best served cold (ideally around 36°F / 2°C). If you're short on time, fill the glass with ice for 2–3 minutes to chill it, then discard the ice.

Chill glass and beer

Check the bottle or can for any damage or contamination. Ensure the beer is within its best-by date and has been stored upright in a cool place.

Inspect packaging

Use a bottle opener to remove the cap from a bottle or pop the tab on a can. Handle gently to avoid agitation which can cause excessive foaming.

Open beer

Hold the chilled glass at a 45-degree angle. Begin pouring the Coors gently down the side of the glass so the liquid flows smoothly, reducing foam. Pour until the glass is about three-quarters full.

Tilted pour

Gradually tilt the glass upright as you finish pouring, allowing a 1/2–1 inch (1–2 cm) head of foam to form. This head helps release aroma and gives a proper mouthfeel.

Straighten and finish pour

If serving over ice (personal preference), add 3–4 ice cubes to the chilled glass before pouring. Note: ice will dilute the beer and mute flavors; this is a regional or personal preference rather than a recommended practice.

On the rocks (not recommended for most lagers)

If desired, rub the rim of the glass with a lime wedge and drop the wedge into the beer or serve it on the side. Coors Original is traditionally served without garnish.

Garnish (optional)

Serve immediately while cold. Hold the beer by the base of the glass to avoid warming. Sip and enjoy. Dispose of bottle responsibly (recycle) after drinking.

Coors Original Lager (chilled)

Ice (if serving on the rocks, optional)

Beer glass (pilsner or pint), chilled

Bottle opener (if using bottles) or tap handle

Place the Coors Light in the refrigerator for at least 1–2 hours before serving, or chill quickly in an ice bath (about 20 minutes) until the exterior is frosty. Serve very cold—Coors Light is best between 34–38°F (1–3°C).

Chill bottle or can

If using a glass and you prefer it extra cold, place the glass in the freezer for 10–15 minutes or fill it with ice cubes and cold water for 1–2 minutes, then discard the ice water and dry the glass.

Open the can or bottle carefully. If using a glass, hold the glass at a slight angle (about 45°) and pour the beer gently down the side to produce a small, half- to one-inch head of foam. Pouring straight down will create more foam; adjust pour speed to control head size.

If desired, present a lime or lemon wedge alongside the glass for guests who like a citrus accent. Do not drop the wedge into the beer unless the drinker prefers it; Coors Light is typically served without added citrus.

Serve immediately while cold. If you used ice cubes in the glass, remove them before pouring to avoid diluting the beer.

Coors Light (bottle or can)

Lime wedge or lemon wedge

Ice (if desired; for a chilled glass)

Chilled glass (beer mug or pint)

In a medium bowl whisk together 1 cup sifted all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder and 1 tsp salt and 1/2 tsp freshly ground black pepper until evenly combined. Make a well in the center. Add the cold egg and pour in 1.5 cups cold Helles lager gradually while whisking to form a smooth, slightly thick batter. Add 3–4 ice cubes to keep the batter icy cold and whisk briefly. The batter should be the consistency of heavy cream — it will thicken slightly as it rests. Cover and chill in the refrigerator for at least 15 minutes while you prepare the pork and oil.

Make the beer batter

Pour about 6–8 cups vegetable oil into a deep, heavy pot or deep-fryer, leaving at least 3 inches headspace. Attach a deep-fry thermometer and heat the oil to 350°F (175°C). Maintain 350°F for frying; adjust heat as necessary.

Heat the oil

Working in small batches, dredge each pork medallion lightly in 1/2 cup flour (shake off excess). Season the floured pork with 1 tsp kosher salt and 1/2 tsp black pepper. Hold a pork piece by the edge and dip fully into the chilled beer batter, allowing excess to drip off for 3–5 seconds. Carefully lower into the hot oil. Fry 3–4 pieces at a time (do not overcrowd) until the coating is golden brown and an instant-read thermometer inserted into the pork reads 145°F (63°C), about 3–5 minutes per side depending on thickness. Use a slotted spoon or spider to flip and remove. Transfer fried pork to a wire rack set over a baking sheet lined with paper towels to drain and rest for 3 minutes.

Batter-dip and fry

Trim any silver skin and excess fat from 1 lb pork tenderloin or boneless loin and cut into 6–8 medallions about 1-inch thick (or leave whole and pound to even thickness). Pat dry with paper towels to remove surface moisture — this promotes better adhesion of flour and batter. Season medallions on both sides with the 1 tsp kosher salt and 1/2 tsp black pepper used in the batter-dip step.

Prepare the pork

If using a whole loin, preheat oven to 375°F (190°C). After frying to golden in the oil, transfer the entire wrapped/well-coated loin to a baking sheet and roast 6–8 minutes to reach 145°F (63°C) internal temperature. Let rest before slicing.

Sprinkle each fried pork piece with 1/2 tsp coarse sea salt immediately after removing from the oil so it adheres. Place the medallions on a warmed serving platter. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges alongside for squeezing. Offer extra cold Helles lager as a pairing.

Steak Au Poivre Served With Frites

Guinness

Heineken

Sol

Bud Light

Coors Original

Coors Light

Wellington

Margarita Tree

Wake & Bake

Super Nogroni

Pear Me Out

Sweet Little Lies

Slice Of Sour

Midnight Mischief

Herb Your Enthusiasm

Blueberry Fields Forever

Dirty Soda

Two Moons

Tequila Me Softly

Chicken Sandwich

Fried Chicken

Birria Taquitos

Something Cinnful