Gaia Boudeuse

Naked Jades

East Beach Blondes

Katama Bay

Tuxedo

Belle du Jour

REMY MARTIN VSOP

FERNET BRANCA

CYNAR

DRAMBUIE

CHARTREUSE YELLOW VEP

CHARTREUSE GREEN

CHARTREUSE GREEN VEP

BRAULIO ALPINO

D.O.M. BENEDICTINE

AVERNA

AMARO NONINO

AMARO MONTENEGRO

AMARO MELLETI

vanilla vodka, lavender honey, chai, espresso

CHAII

CLASSIC

reposado tequila, ancho reyes, xila aperitif, aztec chocolate

AZTEC

DULCE ESPRESSO MARTINI

Place the quinoa in a fine mesh strainer and rinse under cold water for about 2 minutes to remove the bitter coating.

Rinse the Quinoa

In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

Cook the Quinoa

After resting, fluff the quinoa with a fork and set aside to cool.

Fluff the Quinoa

Dice the cucumber, halve the cherry tomatoes, finely chop the red onion, and roughly chop the kalamata olives and fresh parsley.

Chop the Vegetables

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and black pepper until well combined.

Combine Dressing Ingredients

In a large bowl, combine the cooked quinoa, chopped vegetables, and dressing. Toss gently until everything is well coated.

Combine Everything

Serve the Gaia Boudeuse chilled or at room temperature, garnished with additional parsley if desired.

Serve

Quinoa

Water

Cucumber

Cherry Tomatoes

Red Onion

Kalamata Olives

Fresh Parsley

Olive Oil

Lemon Juice

Dijon Mustard

Salt

Black Pepper

Begin by carefully shucking the oysters. Hold the oyster in a towel with the hinge facing you. Insert a shucking knife into the hinge and twist to open the shell. Remove the top shell and loosen the oyster from the bottom shell with a knife, keeping the oyster in its shell.

Prepare the oysters

Fill a large serving platter with crushed ice. This will help keep the oysters cold and fresh.

Prepare the serving platter

Finely chop the chives and set aside. Grate the fresh horseradish and set aside. Cut the lemon into wedges.

Prepare the garnishes

Place the shucked oysters on the bed of ice, ensuring they are stable and do not tip over.

Arrange the oysters

Sprinkle a pinch of sea salt over each oyster. Add a small dollop of grated horseradish on top of each oyster.

Add garnishes

Garnish each oyster with a sprinkle of chopped chives and a dash of black pepper. Serve immediately with lemon wedges on the side.

Finish with chives and pepper

Fresh oysters

Lemon

Fresh horseradish

Sea salt

Chives

Black pepper

In a large mixing glass or cocktail shaker, combine the vodka, dry vermouth, and olive brine. Stir gently to mix the ingredients thoroughly.

Mixing the Base

Add the simple syrup and fresh lemon juice into the mixing glass. Stir again until well combined and all ingredients are evenly mixed.

Adding Sweetness

Fill the mixing glass or shaker with ice and stir for about 30 seconds until the mixture is well-chilled.

Chilling the Mixture

Using a strainer, pour the chilled mixture into a cocktail glass. Make sure to leave any ice behind.

Strain and Serve

Garnish the drink with a lemon twist and a few olives for an added touch of flavor and presentation.

Garnishing

Serve immediately and enjoy your East Beach Blondes cocktail while it’s cold and refreshing.

Enjoy

Vodka

Dry Vermouth

Olive Brine

Simple Syrup

Fresh Lemon Juice

Lemon Twist

Olive

Begin by thoroughly cleaning the fresh oysters under cold running water to remove any sand or debris.

Using an oyster knife, carefully shuck the oysters. Discard the top shell and place the oysters in a serving dish, keeping them on the half shell.

In a small saucepan, melt the butter over low heat. Once melted, add the sea salt, black pepper, and lemon juice. Stir to combine and remove from heat.

Butter Preparation

Drizzle the melted butter mixture over the shucked oysters. Ensure each oyster is evenly coated in the buttery sauce.

Oyster Finishing

Garnish the oysters with freshly chopped parsley and serve with lemon wedges on the side for squeezing over the oysters.

Serve immediately and enjoy the briny flavor of the oysters balanced by the buttery sweet finish.

Butter

Lemon juice

Fresh parsley

Lemon wedges

Thinly slice the cucumber and set aside four slices for garnish.

Prepare the Cucumber

In a shaker, add the mint leaves and gently muddle them to release their oils.

Muddle the Mint

Add the gin, dry vermouth, lemon juice, simple syrup, and cucumber slices to the shaker.

Combine Ingredients

Fill the shaker with ice and close it tightly.

Add Ice

Shake the mixture vigorously for about 15 seconds to chill and combine all ingredients.

Shake Well

Strain the mixture into a chilled cocktail glass or coupe.

Strain the Cocktail

Garnish with the reserved cucumber slices and an additional mint leaf if desired.

Garnish

Serve immediately and enjoy the smooth taste with a refreshing cucumber finish.

Cucumber (thinly sliced)

Mint leaves

In a large pot, combine the water, kosher salt, and sugar. Heat over medium heat until the salt and sugar are fully dissolved.

Combine Base Ingredients

Once dissolved, remove the pot from heat and stir in the white vinegar. Allow the mixture to cool to room temperature.

Add Vinegar

Once the brine has cooled, add the crushed garlic cloves, black peppercorns, dried chili flakes, chopped dill, soy sauce, and lemon zest. Stir well to combine all ingredients.

Add Flavor Enhancers

Taste the brine and adjust seasoning if necessary; you can add more salt, sugar, or lemon zest to enhance the flavor to your liking.

Taste and Adjust

Transfer the brine to a clean jar or container with a tight lid. Refrigerate for at least 24 hours before using to allow the flavors to meld.

Store the Brine

The brine can be used for pickling vegetables or marinating proteins. Enjoy the clean, crisp brine with an umami finish!

Use the Brine

Kosher salt

Sugar

White vinegar

Garlic cloves, crushed

Black peppercorns

Dried chili flakes

Fresh dill, chopped

Soy sauce

Lemon zest

Begin by chilling your cocktail glass. You can do this by filling it with ice water for a few minutes while you prepare the drink.

Chill the Glass

In a mixing glass, add 2 oz of Remy Martin VSOP Cognac, 1 oz of Sweet Vermouth, and 2 dashes of Angostura Bitters.

Fill the mixing glass with ice cubes (about 1 cup) to chill the mixture.

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Stir Well

Remove the ice water from your chilled cocktail glass and strain the mixture into the glass using a fine mesh strainer.

Strain Into Glass

Express the oils from a piece of orange peel by holding it over the cocktail and bending it. Then drop it into the glass as a garnish.

Your Remy Martin VSOP cocktail is now ready to serve. Enjoy responsibly!

Remy Martin VSOP Cognac

Sweet Vermouth

Angostura Bitters

Ice Cubes

Orange Peel

Fill a highball glass with ice cubes to chill the glass while you prepare the drink.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Fernet Branca, 0.5 oz of simple syrup, and 0.5 oz of fresh lemon juice.

Mix the Ingredients

Fill the shaker with ice, cover, and shake vigorously for about 15 seconds until well chilled.

Shake

Remove the ice from the highball glass and strain the mixture from the shaker into the glass.

Strain and Pour

Top the drink with 2 oz of soda water, gently stirring to combine.

Add Soda Water

Add a lemon wheel on the rim of the glass and place 3 fresh mint leaves on top for an aromatic finish.

Garnish the Drink

Fernet Branca

Soda Water

Lemon Wheel

Fresh Mint Leaves

In a cocktail shaker, combine the Cynar, sweet vermouth, lemon juice, simple syrup, and Angostura bitters.

Mixing the Ingredients

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Shake It Up

Using a fine mesh strainer, strain the mixture into a chilled coupe glass.

Strain the Mixture

Express the oils from a lemon twist over the drink and drop it into the glass as garnish.

Cynar

In a large mixing bowl, pour 500 ml of Scotch whisky.

Gradually stir in 200 g of honey until it is fully dissolved in the whisky.

Add Honey

Add 50 g of the herbs and spices mix to the whisky and honey mixture. Stir well to combine.

Add Herbs and Spices

Pour in 100 ml of water and mix thoroughly to ensure all ingredients are well blended.

Add Water

Cover the mixture and let it infuse for at least 24 hours in a cool, dark place to allow the flavors to meld.

Infusion

After 24 hours, strain the mixture through a fine mesh sieve or cheesecloth to remove the herbs and spices.

Transfer the strained liquid into a clean bottle. Chill in the refrigerator before serving.

Bottle and Chill

When serving, you can add a tsp of lemon zest and a few fresh mint leaves to each glass for an aromatic touch.

Garnish (Optional)

Scotch whisky

Honey

Herbs and spices mix (e.g., heather, anise, orange peel)

Fresh mint leaves

Chill a cocktail glass by filling it with ice water and setting it aside while you prepare the cocktail.

In a cocktail shaker, combine the Chartreuse Yellow Liqueur, fresh lemon juice, simple syrup, and pineapple juice.

Fill the shaker with ice and shake vigorously for about 15 seconds until the mixture is well chilled.

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

Strain into Glass

Gently place the fresh mint leaves on top of the drink for aroma and garnish.

Gaia Boudeuse

Naked Jades

East Beach Blondes

Katama Bay

Tuxedo

Belle Du Jour

Remy Martin Vsop

Fernet Branca

Cynar

Drambuie

Chartreuse Yellow Vep

Chartreuse Green

Chartreuse Green Vep

Braulio Alpino

D.o.m. Benedictine

B+b

Averna

Amaro Nonino

Amaro Montenegro

Amaro Melleti

Chaii

Classic

Aztec

Dulce Espresso Martini