Booker's

Angels Envy

Avinyo, Petillant Blanc Sparkling

Broc Cellars, Petillant Sparkling

Ar Lenoble, Blanc de Noir

Tarlant, Brut

Beau Joie, Brut

corazon blanco tequila, blood orange, ginger, aperol, lemon, cucumber

SUNDAY, BLOODY SUNDAY

Moet & Chandon, Brut Rose

Veuve Cliquot, Brut, Champagne

Vincent Couche Eclipsia, Brut

Sparkling Rosato

FRESH FRUIT CUP

HOUSE SALAD

GRILLED CHEESE

CHEESEBURGER

FRIED CHICKEN TENDERS

gray whale gin, cynar, lemon, muddled orange

AHEAD OF SCHEDULE

TEQUILA GOLD RUSH

strawberry-infused gin, amaretto, el guapo orgeat

FOXTAIL

ketel one, smoked olive brine, smoked olive

THE "FILTHY ACRE" MARTINI

Zinfandel, Klinker Brick Old Vines

Bordeaux Blend, Chateau de Paranchere

Pinot Noir, En Coteaux

Place an Old Fashioned (rocks) glass in the freezer for several minutes or fill it with ice water while you prepare the drink to cool it; discard ice water before pouring.

Chill glass

In a mixing glass or shaker filled with ice, add 2 oz Booker's Bourbon, 0.25 oz simple syrup, and 2 dashes Angostura bitters.

Measure and combine

Stir the mixture briskly for about 20–30 seconds (10–15 full turns) until well-chilled and slightly diluted. Use a bar spoon and keep the motion smooth to avoid over-aeration.

Stir

Remove the chilled glass from the freezer or discard the ice water. Place one large clear ice cube into the glass.

Prepare glass

Strain the chilled cocktail from the mixing glass into the prepared rocks glass over the large ice cube.

Strain

Express the oils of an orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm twist so oils spray onto the surface. Rim the glass with the peel, then drop it into the drink as garnish.

Garnish

Serve immediately. Advise the drinker that this is a high-proof spirit-forward cocktail; sip slowly.

Serve

Booker's Bourbon (or another high-proof uncut bourbon)

Simple syrup (1:1)

Angostura bitters

Orange peel (for garnish)

Large ice cube(s)

Place a rocks glass in the freezer for 5–10 minutes or fill with ice water while you assemble the cocktail to chill it.

In a mixing glass, add 2 oz bourbon, 0.25 oz Luxardo maraschino liqueur, 0.5 oz sweet vermouth, 2 dashes Angostura bitters, and 1 dash orange bitters.

Combine ingredients

Fill the mixing glass with large ice cubes (enough to reach near the rim). Stir gently but thoroughly for 30–45 seconds until the mixture is well chilled and slightly diluted (mix becomes slightly viscous and the mixing glass grows a thin frost).

Add ice and stir

Discard ice or water from the chilled rocks glass. Place a single large ice cube in the glass. Using a julep strainer or Hawthorne, strain the stirred cocktail into the prepared rocks glass over the large ice cube.

Prepare glass and strain

Express the oils from an orange peel over the drink by holding the peel skin-side down about 2–3 inches above the glass and giving it a firm squeeze to spray oils onto the surface. Rub the peel around the rim if desired, then drop it into the glass. Optionally, skewer a Luxardo cherry and rest it on the ice.

Serve immediately. Sip slowly to appreciate the bourbon's finish complemented by the maraschino and vermouth notes.

Bourbon (preferably Angels Envy or similar finished bourbon)

Luxardo maraschino liqueur

Sweet vermouth

Orange bitters

Luxardo cherry (optional garnish)

Place a flute or coupe in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the final drink stays cold.

Chill glassware

In a mixing glass or small shaker, add 0.5 oz dry vermouth, 0.25 oz elderflower liqueur, 0.25 oz fresh lemon juice, and 0.25 tsp simple syrup (if using). Add 1 dash of bitters. Fill the mixing glass with ice.

Combine base ingredients

Stir the mixture gently with a bar spoon for 15–20 seconds (about 10–15 strokes) to chill and lightly dilute the mixture. This will marry the flavors without over-diluting.

Stir and chill

Discard the ice or water from your chilled glass. Strain the mixed base into the flute or coupe. Immediately top with 6 oz chilled petillant blanc (or other dry sparkling white wine), pouring gently to preserve bubbles.

Strain and top with sparkling wine

Twist a lemon peel over the drink to express oils, then either drop the twist in or place a thin lemon wheel on the rim as garnish. Serve immediately while effervescent.

Garnish and finish

Petillant blanc (sparkling white wine) or dry sparkling wine

Dry vermouth

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

Fresh lemon juice

Simple syrup (1:1) — optional, for added sweetness

Angostura or orange bitters

Ice (for stirring/chilling)

Garnish: lemon twist or thin lemon wheel

Place the bottle of Broc Cellars Pétillant in the refrigerator for at least 3 hours prior to serving. For quicker chilling, submerge bottle in an ice-water bath for 20–30 minutes until the liquid reaches about 6–8°C (43–46°F). Proper chilling preserves bubbles and bright fruit character.

Chill wine

Check the bottle for sediment or a crown cap/cork style. Broc Cellars pétillant may be slightly cloudy or have natural sediment; handle gently to avoid disturbing lees if present.

Inspect bottle

Select clean, chilled champagne flutes or coupes. If desired, place glasses in the fridge 15–30 minutes before serving. A flute preserves effervescence and concentrates aromatics; a coupe gives a more open presentation.

Prepare garnishes: cut thin lemon or orange twists and, if using, lay out edible flowers on a small plate. Do not add fruit pieces directly into the glass for long periods, as they will mute the wine's bubbles.

Remove foil and loosen cage (if present). Hold the cork or cap securely with a towel. Angle the bottle at about 45 degrees away from people and fragile items. Gently twist the bottle (not the cork) while holding the cork steady. Allow the cork to ease out with a soft 'sigh' rather than a loud pop to retain carbonation and avoid splashing.

Open safely

Pour a small taste (about 1–2 oz / 30–60 ml) into a tasting glass to check temperature, aromatics, and any sediment. If clear, proceed; if you detect significant sediment and prefer a clearer pour, decant gently or stop before pouring the last 1–2 cm of bottle contents.

First pour

Fill each flute or coupe gently to about two-thirds full (approximately 4–5 oz / 120–150 ml). Pour down the side of the glass to preserve bubbles and minimize foam. If sharing a single bottle among four, pour in sequence rotating among glasses to maintain an even head of bubbles.

Arrange cured meats, soft cheeses, crostini, and seasonal fruit on a serving board. Cut cheeses into small wedges and fan charcuterie slices. These light, savory-saline flavors pair well with the bright acidity and natural effervescence of Broc Cellars pétillant.

Garnish each glass with a citrus twist on the rim or floated gently on the surface if desired; add an edible flower to the plate for visual appeal. Serve immediately while the wine is brisk and effervescent.

If bottle is not finished, reseal with a sparkling wine stopper and store upright in the refrigerator. Consume within 1–3 days for best effervescence; flavor may flatten after several days. Allow partially consumed wine to warm slightly (to service temperature) before re-evaluating before serving again.

Broc Cellars Pétillant (sparkling natural wine)

Chilled Champagne flutes or coupe glasses

Fresh lemon or orange twist (garnish)

Edible flowers (optional)

Cured meats (charcuterie), thinly sliced

Soft cheeses (brie, robiola or goat cheese)

Crostini or crusty bread

Fresh seasonal fruit (grapes, stone fruit, or berries)

Place the bottle of Blanc de Noir in the refrigerator for at least 2 hours before serving. Alternatively, chill in an ice bucket for 20–30 minutes. Place flute glasses in the refrigerator or fill them briefly with ice water to chill while preparing other components.

Chill bottle and glass

Place one sugar cube in the bottom of a chilled Champagne flute. Add 2 dashes of Angostura bitters onto the sugar cube so it soaks through — this will release aromatics when the Champagne is poured.

Prepare the sugar cube

Measure 2 tablespoons of cognac (about 1 fl oz / 30 ml) and carefully pour it over the bitters-soaked sugar cube. The cognac adds depth and warmth to the cocktail while complementing the Pinot Noir base of a Blanc de Noir.

Add Cognac

Slowly and steadily top the flute with the chilled Blanc de Noir. Pour down the side of the glass or over the back of a spoon to preserve bubbles and prevent excessive foaming. Fill to about 1/2 inch (1 cm) from the rim.

Top with Blanc de Noir

If using a fresh strawberry, slice a small vertical slit in the berry and place it on the rim or drop a halved berry into the flute after pouring for color and a light fruit note.

Optional strawberry method

Express the lemon twist by holding it over the filled flute skin-side down and giving it a quick twist so essential oils spray over the surface. Rub the rim with the twist if desired, then drop the twist into the glass or hang it on the rim.

Serve immediately while the bubbles are lively. Provide a small plate or napkin for the sugar cube if it makes a mess as it dissolves. Recommend enjoying within a few minutes of pouring for optimal effervescence.

If preparing multiple glasses, repeat the sugar/bitters/cognac steps for each flute and pour the Champagne last. Keep the bottle chilled between pours.

Blanc de Noir (Ar Lenoble or similar Champagne)

Cognac (or good-quality brandy)

Sugar cube

Lemon twist

Fresh strawberry (optional)

Ice (for chilling glass or mixing)

If using a single bottle of a finished Brut-style sparkling wine (Tarlant, Brut is an accomplished champagne/Blanc de Blancs style), confirm wine is stable and ready for further handling. If replicating the style from base still wines: assemble 0.75–1.0 L of finished base wine (predominantly Chardonnay). Keep all wine chilled (4–10°C / 39–50°F) until bottling to minimize volatile loss.

Blend and Prepare

Dissolve 6 g of sugar and 0.5 tsp tirage yeast plus 0.25 tsp yeast nutrient in a small volume (30–50 ml) of warmed base wine. Allow the slurry to stand 10–15 minutes for the yeast to rehydrate, then add to the full volume of base wine. Mix gently but thoroughly to avoid excessive aeration.

Prepare Tirage (for secondary fermentation)

Sterilize bottles, siphon the prepared wine into each sparkling bottle leaving ~2–3 cm headspace. Add crown caps and secure with a crown-capper (or use sparkling closures if available). Place bottles horizontally in a cool, dark place at cellar temperature (10–14°C / 50–57°F) for secondary fermentation.

Bottle and Seal

Allow secondary fermentation to proceed for 2–4 weeks, producing natural carbonation. After fermentation is complete, age bottles on the lees (dead yeast) for a minimum of 12–36 months to develop autolytic (brioche, toasted bread) character typical of high-quality Brut sparkling wines like Tarlant. Store bottles horizontally at 10–12°C, periodically checking for leaks.

Aging on Lees

After the desired aging period, perform riddling to collect lees near the neck. Place bottles on a riddling rack (or manual method) and gradually turn and tilt over several weeks until the sediment is consolidated at the neck. Traditional method: rotate 1/8 to 1/4 turn daily and increase the tilt gradually from horizontal to near vertical (about 20–30° from vertical).

Riddling

Chill the riddled bottles neck-down in a freezer-safe container until the sediment plug freezes (−18°C/0°F) for 10–20 minutes depending on bottle fill and freezer. Quickly remove bottles, loosen caps, and allow the frozen plug to eject under internal pressure. Work over a clean container to catch wine; minimize loss of carbonation.

Disgorging

Prepare a dosage liqueur (for Brut level sweetness aim for 6–8 g/L final residual sugar). Add 15 ml dosage per bottle (adjust depending on bottle volume and target sweetness) through the neck immediately after disgorging to replace the lost headspace. Insert a cork and wire muselet or finish with a Champagne cork and muselet to secure. Wipe bottles clean.

Dosage and Re-cork

Allow bottles to rest upright for 24–48 hours to settle the dosage, then store horizontally at cellar temperature for at least several weeks to integrate. Chill before serving.

Final Rest

Sanitize all equipment and bottles thoroughly before starting. Use a sterile siphon and funnel to avoid oxygen pickup. Ensure crown caps or corks and muselets are ready for rapid re-corking after disgorging.

When bottling and sealing, work in a clean, controlled environment to minimize contamination and maintain wine quality.

Blanc de Blancs (Chardonnay) base wine

Pinot Meunier or Pinot Noir base wine (optional for blend)

Dosage liqueur (sugar syrup for finishing)

Yeast for sparkling wine (tirage yeast)

Yeast nutrient

Sugar (for secondary fermentation)

Campden tablet (optional, to sanitize equipment)

Champagne-style sparkling wine bottles

Crown caps or crown cap kit

Riddling rack (or substitute)

Freezer-safe container (for disgorging)

Sterile funnel and siphon

Place the bottle of Beau Joie Brut in the refrigerator for at least 3 hours before serving, or chill in an ice bucket (filled halfway with ice and cold water) for 20–30 minutes until the bottle reaches about 45°F (7°C). Remove bottle from refrigerator or bucket just before opening.

Chill and prepare bottle

Wipe any condensation from the bottle neck. Remove the foil with a foil cutter or knife. Loosen the wire cage while keeping your thumb over the cork. Hold the cork firmly and twist the bottle (not the cork) slowly to ease the cork out with a quiet, controlled release of pressure—aim to prevent a loud pop and minimize foam.

Open the bottle safely

Tilt each chilled flute at about a 45° angle and pour a small amount (about 1–2 ounces / 30–60 ml) down the side to preserve bubbles. Straighten the glass and continue pouring gently to fill to about two-thirds full (approximately 4–5 ounces / 120–150 ml per glass). Leave a small head of foam (about 1/2 inch) to retain aromatics.

Pouring

Hold a small strip of lemon peel over each filled flute, skin side down, then quickly (but carefully) give it a short, firm twist toward the glass to express the oils onto the surface of the wine. Rub the rim lightly with the peel if desired for extra aroma, then discard peel or float as garnish.

Lemon peel express

If using strawberries, hull and slice one thin crosswise slice and gently place it on the rim or float it in the glass. Use ripe, firm strawberries chilled briefly for best texture.

Optional strawberry garnish

If not finishing the bottle immediately, reseal with a champagne stopper and place back in the ice bucket (ice + cold water) to maintain 45–50°F (7–10°C). Unfinished sparkling wine will hold reasonable effervescence for 1–2 days when chilled and sealed.

Keeping the bottle cold

Present the flutes immediately. Recommend serving with light appetizers: soft cheeses, toasted baguette slices, fresh oysters, or fruit. One bottle (750 ml) yields approximately 5–6 standard flute pours (120–150 ml each).

Prepare glassware by rinsing briefly in cold water and chilling in the refrigerator or freezer for a few minutes before pouring if you prefer extra-chilled glass. Ensure the ice bucket is filled with 4 cups of ice and about 500 ml cold water to surround the bottle for proper chilling. Keep a foil cutter or small knife handy to remove the foil cleanly; use a champagne stopper to preserve leftover wine.

Blanc de blancs or high-quality Brut sparkling wine (chilled)

Lemon peel (expressed)

Ice (if serving chilled in a bucket)

Cold water (for ice bucket)

Champagne flutes or tulip glasses

Ice bucket or large bowl

Bottle opener / foil cutter

Champagne stopper (optional)

If you don't have ginger syrup prepared: combine equal parts sugar and water (e.g., 1/2 cup each) with a 2-inch piece of fresh ginger, peeled and sliced; simmer 5–7 minutes, steep 20 minutes off heat, then strain and cool. Freshly juice the blood orange(s) to yield 1.25 oz and juice a lemon to yield 0.5 oz.

Juice citrus and make ginger syrup (if needed)

Thinly slice 3 cucumber slices. Reserve one thin blood orange wheel for garnish.

In a cocktail shaker, place the 3 thin cucumber slices and 0.5 oz ginger syrup. Gently muddle 6–8 times until cucumber releases aroma and light juice but does not become puréed.

Muddle cucumber

Add 2 oz Corazón Blanco tequila, 0.5 oz Aperol, 1.25 oz fresh blood orange juice, and 0.5 oz fresh lemon juice to the shaker.

Add spirits and juices

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–12 seconds until the shaker is cold to the touch and well-chilled.

Shake with ice

Using a cocktail strainer and a fine mesh (or fine strainer), double-strain the mixture into a chilled coupe or rocks glass over fresh ice (if serving on the rocks) or neat if preferred.

Double-strain into glass

If you want a lighter, longer cocktail, top with about 1 oz club soda and gently stir once to integrate.

Top (optional)

Float the reserved blood orange wheel on the surface and thread a thin cucumber slice alongside it or drape it on the rim for aroma and visual contrast.

Corazón Blanco tequila

Aperol

Fresh blood orange juice

Ginger syrup

Cucumber slices (thin)

Blood orange wheel (for garnish)

Club soda (optional, to top)

Place the bottle of Moët & Chandon Brut Rosé in an ice bucket or large bowl filled with ice and enough cold water to surround the bottle. Let it sit for 20–30 minutes until the bottle is thoroughly chilled to about 43–50°F (6–10°C). If you are short on time, wrap the bottle in a damp towel and place it in the freezer for 15 minutes, checking frequently to avoid freezing.

Chill the bottle

While the bottle chills, rinse the raspberries, strawberries, and mint leaves under cold water and pat dry with a clean towel. Hull and thinly slice the strawberries; reserve 4 slices. Reserve 8 whole raspberries and 6 whole mint leaves. Keep garnishes chilled on a small plate in the refrigerator until ready to serve.

Prepare garnishes

When the bottle is chilled, remove the foil and loosen the wire cage while keeping a thumb over the cork. Hold the bottle at a 45° angle away from people and gently twist the bottle (not the cork) while holding the cork firmly. Allow the cork to ease out with a quiet pop. Wipe the bottle lip with a clean napkin.

Open the bottle

Tilt each champagne flute slightly and pour the Moët & Chandon Brut Rosé gently down the side of the glass to preserve effervescence. Fill each flute about two-thirds full (approximately 4–5 fl oz / 120–150 ml per glass). Repeat for all glasses.

Booker's

Angels Envy

Avinyo, Petillant Blanc Sparkling

Broc Cellars, Petillant Sparkling

Ar Lenoble, Blanc De Noir

Tarlant, Brut

Beau Joie, Brut

Sunday, Bloody Sunday

Moet & Chandon, Brut Rose

Veuve Cliquot, Brut, Champagne

Vincent Couche Eclipsia, Brut

Sparkling Rosato

Fresh Fruit Cup

House Salad

Grilled Cheese

Cheeseburger

Fried Chicken Tenders

Ahead Of Schedule

Tequila Gold Rush

Foxtail

The "filthy Acre" Martini

Zinfandel, Klinker Brick Old Vines

Bordeaux Blend, Chateau De Paranchere

Pinot Noir, En Coteaux