Napa Valley

Malibu Coconut Rum, Il Tramonto Amaretto, cranberry and pineapple juice

Italian Surfer

Grey Goose Vodka, Peach Schnapps, fresh lemon juice, mint, and house made simple syrup

Peach Tea

Bailey's Chocolate Liquor, Absolut Vanilla Vodka with a touch of Tuaca

Chocolate Martini

Hawaiian Paradise Espresso, Absolut Vanilla Vodka, Tia Maria with a splash of Grand Marnier

Espresso Martini

Mitcher's Bourbon, muddled strawberries, mint, house made simple syrup topped with Ginger Ale

Strawberry Smash

Mitchner's Bourbon, Aperol, honey and fresh lemon juice

Bee's Need

La Marca Prosecco and Baci house made Limoncello

Bubblecello

Buckler - N/A

Tequila Sunrise

Sam Adams

Menabrea Italian Lager

George Killian's Irish Red

White Russian

Screwdriver

Rob Roy

Negroni

Martini - Well

Margarita

Mai Tai

Long Island Iced Tea

John Daly

Grape Crush

Gibson

Start by gathering all your ingredients. Chop the shallots, garlic, zucchini, and red bell pepper into small pieces. Slice the mushrooms and set aside.

Prepare the Ingredients

In a bowl, combine the Napa Valley red wine, olive oil, salt, and pepper. Add the chicken breasts and let them marinate for at least 30 minutes.

Marinate the Chicken

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped shallots and minced garlic. Sauté for about 2 minutes until fragrant.

Sauté the Vegetables

Add the sliced mushrooms, diced zucchini, and red bell pepper to the skillet. Stir and cook for about 5-7 minutes until the vegetables are tender.

Add the Remaining Vegetables

Remove the chicken from the marinade (reserving the marinade) and place it in the skillet. Cook for 5-6 minutes on each side until golden brown and cooked through.

Cook the Chicken

Once the chicken is cooked, pour in the reserved marinade and chicken broth. Scrape the bottom of the skillet to release any browned bits. Bring to a simmer.

Deglaze the Pan

Add the chopped fresh thyme and stir well. Allow to simmer for an additional 5 minutes until the sauce thickens slightly.

Finish the Dish

Napa Valley red wine

Chicken broth

Olive oil

Shallots, finely chopped

Garlic, minced

Mushrooms, sliced

Zucchini, diced

Red bell pepper, diced

Boneless chicken breasts

Fresh thyme, chopped

Salt

Black pepper

Collect all the ingredients including Malibu Coconut Rum, Il Tramonto Amaretto, cranberry juice, pineapple juice, a fresh slice of pineapple, and a maraschino cherry.

Gather Ingredients

Take a cocktail shaker and fill it halfway with ice cubes.

Fill Shaker with Ice

Pour 2 ounces of Malibu Coconut Rum and 1 ounce of Il Tramonto Amaretto into the shaker over the ice.

Add Liquors

Next, add 3 ounces of cranberry juice and 2 ounces of pineapple juice to the shaker.

Add Juices

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

Shake Well

Strain the mixture into a chilled cocktail glass or hurricane glass filled with ice.

Strain and Pour

Garnish the drink with a slice of pineapple and a maraschino cherry on top.

Garnish

Serve immediately and enjoy your Italian Surfer cocktail!

Serve

Malibu Coconut Rum

Il Tramonto Amaretto

Cranberry Juice

Pineapple Juice

Pineapple Slice

Maraschino Cherry

In a small saucepan, combine 1 cup of sugar and 1 cup of water. Heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Once dissolved, remove from heat and allow to cool.

Make the Simple Syrup

In a cocktail shaker, add 2 oz of Grey Goose Vodka, 1 oz of Peach Schnapps, 0.5 oz of fresh lemon juice, and 0.5 oz of the prepared simple syrup. Fill the shaker with ice and shake well until chilled.

Mix the Cocktail

Strain the mixture into a glass filled with ice. Garnish with fresh mint leaves for a refreshing touch.

Strain and Serve

Grey Goose Vodka

Peach Schnapps

Fresh Lemon Juice

Fresh Mint Leaves

Sugar

Water

Begin by chilling a martini glass. You can do this by placing it in the freezer for about 10 minutes or filling it with ice water while you prepare the drink.

Chill the Glass

In a cocktail shaker, combine 2 oz of Bailey's Chocolate Liqueur, 1.5 oz of Absolut Vanilla Vodka, and 0.5 oz of Tuaca. Add ice to the shaker.

Mix the Ingredients

Seal the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled and combined.

Remove the ice from the chilled martini glass (if using ice water) and strain the cocktail mixture into the glass.

Strain Into Glass

Top the cocktail with chocolate shavings or a dusting of cocoa powder. Add a maraschino cherry as a garnish.

Garnish the Drink

Bailey's Chocolate Liqueur

Absolut Vanilla Vodka

Tuaca

Chocolate shavings or cocoa powder

Maraschino cherry

Start by brewing 60 ml of Hawaiian Paradise Espresso using your preferred espresso machine or method. Allow it to cool slightly while you prepare the other ingredients.

Brew the Espresso

In a cocktail shaker, add the brewed Hawaiian Paradise Espresso, 30 ml of Absolut Vanilla Vodka, 30 ml of Tia Maria, and 15 ml of Grand Marnier.

Combine Ingredients

Fill the shaker with ice, secure the lid, and shake vigorously for about 15-20 seconds until well chilled and combined.

Shake the Mixture

Strain the mixture into a chilled martini glass, ensuring a smooth pour without ice shards.

Garnish the drink with 3 coffee beans placed on the surface of the cocktail for an elegant touch.

Hawaiian Paradise Espresso

Tia Maria

Grand Marnier

Coffee Beans (for garnish)

In a small saucepan over medium heat, combine 1 cup of granulated sugar with 1 cup of water. Stir until the sugar is completely dissolved. Once dissolved, bring the mixture to a gentle boil for 1-2 minutes. Remove from heat and let it cool before using.

Make Simple Syrup

In a cocktail shaker, add the fresh strawberries and mint leaves. Use a muddler to gently crush the strawberries and mint together to release their flavors.

Muddle Ingredients

Pour in 2 oz of Mitcher's Bourbon and 1 oz of the prepared simple syrup into the cocktail shaker with the muddled strawberries and mint. Fill the shaker with ice.

Add Bourbon and Syrup

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

Strain the mixture into a tall glass filled with ice, using a fine mesh strainer to catch any solids.

Strain into Glass

Top the drink with 4 oz of Ginger Ale. Gently stir to mix the ingredients.

Top with Ginger Ale

Garnish with a sprig of fresh mint and a few slices of strawberry on top. Serve immediately.

Garnish and Serve

Mitcher's Bourbon

Fresh Strawberries

Simple Syrup

Ginger Ale

Granulated Sugar

Collect all the ingredients: Mitchner's Bourbon, Aperol, honey, fresh lemon juice, and optional garnish items.

Using a jigger, measure 2 oz of Mitchner's Bourbon, 1 oz of Aperol, 1 tbs of honey, and 1 oz of fresh lemon juice.

Measure Ingredients

In a cocktail shaker, add the measured Mitchner's Bourbon, Aperol, honey, and fresh lemon juice.

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

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

Add a lemon wheel and fresh mint leaves on top as garnish, if desired.

Mitchner's Bourbon

Aperol

Honey

Lemon Wheel

Wash the lemons thoroughly to remove any wax or pesticides. Use a vegetable peeler or zester to remove the zest from the lemons, being careful to avoid the white pith, which is bitter.

Zest the Lemons

In a large glass jar, combine the lemon zest and vodka. Seal the jar tightly and let it sit in a cool, dark place for about 1 week. Shake the jar gently every couple of days to encourage flavor extraction.

Infuse Vodka with Lemon Zest

After one week, prepare a simple syrup by combining the sugar and water in a saucepan. Heat over medium heat, stirring until the sugar is fully dissolved. Allow the syrup to cool completely.

Once the simple syrup is cool, strain the lemon-infused vodka through a fine mesh sieve or cheesecloth into a clean bottle. Add the cooled simple syrup to the lemon-infused vodka. Seal the bottle and refrigerate.

Combine and Store

In a large pitcher, combine the homemade limoncello and La Marca Prosecco gently. Stir carefully to avoid losing the bubbles.

Mix Limoncello and Prosecco

Fill a glass with ice and pour the Bubblecello mixture over the ice.

Serve Over Ice

Garnish each glass with fresh mint leaves and a lemon slice for added flavor and presentation.

Lemons

Vodka

La Marca Prosecco

Homemade Limoncello

Lemon Slices

Preheat your oven to 350°F (175°C) to ensure it's ready for baking.

Preheat the Oven

In a large bowl, combine the all-purpose flour, baking powder, salt, and sugar. Whisk together until well combined.

Mix Dry Ingredients

In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until smooth.

Mix Wet Ingredients

Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix.

Combine Mixtures

If using, fold in the chocolate chips and/or chopped nuts until evenly distributed in the batter.

Add Optional Ingredients

Grease a baking dish or line it with parchment paper to prevent sticking.

Prepare Baking Pan

Pour the batter into the prepared baking dish and spread evenly.

Pour Batter

Place the dish in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Remove the dish from the oven and let it cool in the pan for about 10 minutes. Then, transfer to a wire rack to cool completely.

Cool

Cut into squares or slices and serve warm or at room temperature.

All-purpose flour

Baking powder

Milk

Eggs

Butter

Vanilla extract

Chocolate chips

Nuts (chopped)

Fill a tall glass with ice cubes to the top.

Prepare the Glass

Pour 2 oz of tequila over the ice in the glass.

Add Tequila

Add 4 oz of orange juice to the glass, over the tequila.

Pour Orange Juice

Slowly pour 0.5 oz of grenadine syrup into the glass. It will sink to the bottom and create a beautiful gradient.

Add Grenadine

Place an orange slice on the rim of the glass and drop a maraschino cherry into the drink for garnish.