Jalapeño-infused El Jimador Blanco, tequila, triple sec, lime, sugar, salt rim

SPICY MARGARITA

WINE (5oz)

CIDERGRIA

Tanqueray gin, rhubarb, basil, lime, ginger beer

RHUBARB MULE

White wine, orange liqueur, turmeric ginger honey, lemon, soda

WHITE SANGRIA

RIESLING/CHARDONNAY

CABERNET FRANC

BEAU'S

SHINDIG LAGER

COWBELL

Ketel One vodka, Tabasco, steak spice, Worchestershire, pickle

CLASSIC CAESAR

Blanco Tequila, triple sec, lime juice, agave syrup

CLASSIC MARGARITA

APEROL SPRITZ

Bacon, caramelized onion, aged cheddar, toasted bread crumb, with choice of daily soup or fries

MAC 'N' CHEESE

Falafel patty, herbed tahini, pickled red onion, cucumber, iceberg, with choice of daily soup or fries

FALAFEL BURGER

Beef patty, aged cheddar, iceberg lettuce, red onion, pickle, house burger sauce, with choice of daily soup or fries

CHEESEBURGER

Beef patty, mushroom, pickled red onion, truffle aioli, parm crisp, umami sauce, with choice of daily soup or fries

UMAMI BURGER

Warm spices, fried basil, fresh chili, lemon, herbed tahini

CRISPY MUSHROOMS

Heirloom vegetables, olive oil, Maldon sea salt, herbed tahini

VEGGIES & DIP

Charcuterie, fine cheese, crudité & herbed tahini, house-baked bread

BARDO SNACK BOARD

Shaved prosciutto, olive oil, hot honey, Maldon sea salt, house toast

BURRATA

Chili confit, lemon, chorizo, chilies, garlic aioli, fried basil

CALAMARI

Choice of daily creation or truffle aïoli & parm

LOADED FRIES

SKINNY FRIES

Wash jalapeño, slice off stem and cut in half lengthwise. For medium heat leave most seeds; for milder infusion remove seeds and membranes.

Prepare jalapeño

Place jalapeño halves into a clean jar and pour 10 oz El Jimador Blanco over them. Seal jar and refrigerate. Taste after 2 hours; for more heat, infuse up to 24 hours. Once desired heat is reached, strain out jalapeño and return infused tequila to a bottle. Yields approximately 10 oz jalapeño-infused tequila.

Combine and infuse

Mix 1 tablespoon kosher salt and 1 tablespoon granulated sugar on a small plate. Rub the rim of a rocks or coupe glass with the lime wedge, then dip the rim into the salt-sugar mixture to coat evenly. Set glass aside.

Cut a thin wheel or slice from a fresh jalapeño for garnish and reserve a lime wedge for serving.

Add 2 oz jalapeño-infused El Jimador Blanco, 1 oz triple sec, 1 oz fresh lime juice, and 0.5 oz simple syrup into a cocktail shaker.

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until well chilled and slightly frosted.

Strain the cocktail into the prepared salt-sugar rimmed glass over fresh ice (or serve neat in a chilled coupe).

Garnish with a thin jalapeño slice floated on top and a lime wedge on the rim. Serve immediately.

El Jimador Blanco tequila (jalapeño-infused)

Triple sec (orange liqueur)

Fresh lime juice

Simple syrup (1:1 sugar to water)

Ice (for shaking and serving)

El Jimador Blanco tequila (bottle)

Fresh jalapeño

Coarse kosher salt

Granulated sugar

Lime wedge (for rimming and garnish)

Thin jalapeño slice (for garnish)

Select the wine requested by the guest (red, white, rosé, or sparkling). Ensure the bottle is appropriate for service: whites and rosés should be chilled to about 45–55°F (7–13°C); light-bodied reds slightly cooler than room temperature (55–65°F / 13–18°C); full-bodied reds nearer room temperature (60–65°F / 15–18°C).

Choose wine

If the wine is chilled in a cooler or ice bucket, remove it shortly before pouring so condensation doesn't drip into the glass. If the bottle is sealed with a cork, inspect the cork for imperfections when opened.

Prepare bottle for service

Choose an appropriate clean wine glass. Hold the glass by the stem or base to avoid warming the bowl with your hands. If desired, place a coaster or small plate under the glass.

Select and prepare glass

If using a corked bottle: remove the foil, wipe the top of the bottle with a clean cloth or napkin, insert the corkscrew and remove the cork smoothly. For screwcap bottles: unscrew the cap and wipe the rim. For sparkling wines: remove foil, untwist and loosen the muselet, hold the cork and slowly ease it out while keeping a firm grip to avoid a loud pop.

Open the bottle

For table-side service, offer the guest a small taste if requested: pour about 0.5 oz (15 ml) into their glass and allow them to smell and taste to confirm acceptance. For standard social hour serve, proceed to pour the 5 oz pour.

Inspect wine (optional for table service)

Hold the bottle at its base or by the lower body. Position the bottle over the glass and pour a 5 oz (approx. 150 ml) serving. For ease: tilt the glass slightly and pour steadily until you reach the 5 oz level (about one-third to one-half of a standard wine glass, depending on glass size). Avoid splashing. After finishing the pour, twist the bottle slightly and withdraw to catch any drips, or use a napkin/wine pourer.

Pour wine

Place the bottle on the table or in an ice bucket as appropriate. Offer the guest a napkin and ensure the glass is positioned comfortably. If requested, pour additional tastings or refills from the extra bottle(s).

Finish service

If providing a coaster, small plate, or water pairing, set them neatly beside the wine glass. For chilled wines, keep the bottle in a bucket of ice and present with a clean cloth for handling.

Present accompaniments

If any wine spills, wipe immediately with a cloth. Return unused opened bottles to proper storage (refrigerate whites/rosés and recork/close; store reds upright in a cool, dark place) and label with date opened if necessary.

Safety and cleanliness

Bottled wine (red or white) — chilled or room temperature as appropriate

Extra bottle (for refills/service)

Wine glass (appropriate for red or white)

Wine opener (corkscrew) or bottle opener

Wine pourer or napkin (optional)

Wine coaster or small plate

Bottle cooler or ice bucket (for chilled whites)

Combine chopped rhubarb, granulated sugar, water, and lemon zest in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar. Simmer until rhubarb breaks down and thickens slightly, about 8–10 minutes. Remove from heat and let cool to room temperature. If you prefer a smoother texture, mash with a fork or pulse briefly in a blender, then strain through a fine sieve to remove fibers. Yield: about 1 cup.

Make compote

Hull and roughly chop fresh strawberries. Place in a blender or food processor and purée until smooth. Optionally pass through a fine mesh sieve to remove seeds for a silky texture. Measure 1 cup for the cocktail.

In a large pitcher, combine the dry hard cider (4 cups), cooled rhubarb compote (1 cup), strawberry purée (1 cup), and fresh lemon juice (1/2 cup). Stir gently to combine. Taste and adjust: if the mix is too sweet, add up to 1–2 tablespoons extra lemon juice; if too tart, a teaspoon of simple syrup can be added.

Refrigerate the combined base for at least 30 minutes to let the flavors marry. Do not carbonate — the ginger beer added later provides the fizz.

Chill

When ready to serve, fill individual glasses with about 1/2 cup ice each (adjust per glass size). Pour the cider–strawberry–rhubarb base over the ice, leaving room for ginger beer.

Top each glass with ginger beer (about 1/4 cup per serving if making 6 servings from the recipe; total 2 cups). Gently stir once to integrate the soda with the base without flattening the fizz.

Garnish each glass with a fresh mint sprig, a slice of strawberry on the rim, and an optional rhubarb ribbon or candied rhubarb. Serve immediately.

dry hard cider

fresh strawberry purée (about 6–8 strawberries, blended and strained)

rhubarb compote (see directions)

fresh lemon juice

fresh rhubarb, chopped

granulated sugar

water

lemon zest

ginger beer or ginger soda (non‑alcoholic)

fresh mint leaves (for garnish)

strawberry slices (for garnish)

rhubarb ribbons or candied rhubarb (optional, for garnish)

Combine the chopped rhubarb, sugar, and water in a small saucepan. Add the grated ginger if using. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 8–10 minutes, until the rhubarb has broken down and the liquid is pink and fragrant.

Make the syrup

Remove the pan from heat and stir in the basil leaves. Let steep for 10 minutes to infuse basil flavor. Strain the mixture through a fine mesh sieve into a heatproof container, pressing on solids to extract as much liquid as possible. Discard solids. Cool syrup to room temperature, then refrigerate until cold. Yields about 1 to 1 1/4 cups syrup; syrup keeps refrigerated in a sealed container up to 10 days.

Infuse and strain

Fill a mule mug or highball glass with ice to chill.

Prepare glass

In a cocktail shaker (no need to shake with ginger beer), combine 2 oz Tanqueray gin, 0.75 oz chilled rhubarb-basil syrup, and 0.5 oz fresh lime juice. Add a few ice cubes and give a quick hard shake (about 5 seconds) to chill and slightly dilute.

Strain the mixture into the prepared glass over fresh ice. Top with about 4 oz chilled ginger beer and gently stir once to combine.

Finish

Garnish with a basil sprig and a thin rhubarb ribbon or lime wheel. Clap the basil between your palms once before garnishing to release its aroma. Serve immediately.

Garnish and serve

fresh basil leaves, packed

fresh grated ginger (optional for a sharper bite)

Tanqueray gin

rhubarb-basil syrup

fresh lime juice

ginger beer, chilled

ice (cubed)

basil sprig (for garnish)

thin rhubarb ribbon or lime wheel (for garnish)

Combine the honey, water, sliced ginger and sliced fresh turmeric (or a small pinch of ground turmeric if fresh not available) in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the honey. Reduce heat and simmer 3–4 minutes to infuse the flavors. Remove from heat and let cool to room temperature, then strain out the solids into a small bowl or jar. Discard solids and reserve syrup. If using ground turmeric, whisk it into the warm honey-water and strain through a fine mesh if needed.

Thinly slice the lemon, orange and cored green apple. Remove any seeds. Place the slices in a large pitcher or beverage container. Lightly muddle the fruit with the back of a wooden spoon 6–8 times to release some juices and aromatics but avoid pulverizing.

Pour the chilled white wine and the orange liqueur over the muddled fruit in the pitcher.

Add the cooled turmeric-ginger honey syrup to the wine mixture. Stir gently to combine. Taste and, if necessary, add the optional pinch of salt to balance sweetness.

Cover and refrigerate the sangria for at least 1 hour, preferably 2–4 hours, to allow the fruit and turmeric-ginger flavors to infuse. For best flavor, prepare up to 6 hours ahead but add soda and ice only just before serving.

Just before serving, add the chilled club soda or sparkling water to the pitcher and stir gently to preserve bubbles.

Fill glasses with ice (about 1–1.25 cups ice per glass). Pour sangria over the ice, making sure each glass gets a few pieces of fruit.

Garnish each glass with a sprig of fresh mint if using. Serve immediately.

dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)

orange liqueur (Cointreau or Triple Sec)

lemon (thinly sliced, seeds removed)

orange (thinly sliced)

green apple (cored and thinly sliced)

honey

fresh ginger (peeled and thinly sliced)

fresh turmeric (peeled and thinly sliced) or ground turmeric

club soda or sparkling water (chilled)

fresh mint leaves (optional, for garnish)

salt (pinch, optional to balance sweetness)

Chill both wines thoroughly before mixing (ideally 45–55°F / 7–13°C). Measure 1 cup dry Riesling and 1 cup unoaked Chardonnay into a clean pitcher or mixing glass for a 1:1 blend. This yields a bright, aromatic white with balanced body.

Measure and combine

Taste the combined wine. Riesling brings floral and citrus notes and acidity; Chardonnay adds body and a subtle stone-fruit character. If the blend tastes too sharp, add a small amount (start with 1 tsp) of simple syrup or honey and re-taste. If it feels flabby, add an extra 1–2 tbsp Riesling to brighten acidity.

Taste and adjust

Thinly peel bright strips of lemon zest avoiding white pith. Core and thinly slice half a green apple into matchsticks or thin rounds. Gently bruise a few mint leaves by clapping them between your palms to release aroma.

Prepare garnishes

Place the lemon peel and apple slices into the pitcher with the blended wine and let sit for 3–5 minutes to perfume the wine. Do not steep longer than 10–15 minutes or the fresh fruit will impart starchier flavors. Remove fruit if you prefer only subtle aromatics.

Infuse briefly (optional)

Pour the blend into chilled wine glasses. Add a lemon strip and a couple of apple slices to each glass. Slap a mint sprig and rest it on the rim or float it in the wine for a fresh nose.

Garnish each glass

If you used simple syrup or honey, stir it into the blended wine until fully dissolved. Add gradually — 1 tsp at a time — and taste after each addition. The goal is a gentle roundness that softens acidity without making the wine noticeably sweet.

For immediate service, either chill the glasses in the freezer for 5–10 minutes or serve over a couple of large ice cubes (if you prefer slightly diluted and colder). Pour 3/4 to 1 cup of the blend per serving depending on glass size. Serve immediately to preserve aromatics.

Dry Riesling (bottled or homemade)

Unoaked Chardonnay (bottled or homemade)

Lemon peel (thin strips, optional)

Green apple, thinly sliced

Fresh mint leaves (optional)

Honey (alternative to simple syrup)

Ice (for chilling glass or serving, optional)

Place the bottle of Cave Spring Niagara Cabernet Franc in a cellar or refrigerator 30–60 minutes before serving so the wine reaches an ideal temperature of about 14–16°C (57–61°F). Remove the bottle from cold storage 10 minutes before opening to allow it to relax slightly if it is too cold.

Chill & Inspect

Using a waiter’s corkscrew, cut the foil just below the lip, wipe the top of the bottle with a clean cloth, and remove the cork gently. Inspect the cork for any off odors; if the wine smells clean and typical of Cabernet Franc (red fruit, herbaceous notes), proceed.

Open the Bottle

If the wine is young (under 5 years) or you want to soften tannins and open aromatics, decant into a clean decanter for 20–45 minutes. For older bottles, briefly decant to separate any sediment, then pour immediately.

Decant (optional)

Pour about 120–150 ml (4–5 oz) into each wine glass, filling them to the widest point to allow aroma development. Serve glasses on a tray or directly to guests. Leave the decanter on the table if used so guests can top up as desired.

Pour & Serve

Provide water and plain crackers or bread for palate cleansing between sips or dishes. If serving food, present suggested pairings such as aged cheddar, grilled lamb, roasted mushrooms, roasted beets, or tomato-based pasta. Encourage guests to taste the wine both on its own and with small bites to experience how acidity, herbaceous notes, and red fruit flavors interact.

Palate Cleansing & Pairing

Recork the bottle (use original cork or a wine stopper) and refrigerate upright. Consume within 3–5 days for best quality. If the wine develops sharp vinegar-like aromas or tastes flat, discard.

Storage After Opening

When evaluating the Cabernet Franc, note its color (typically medium ruby), aromas (red cherry, raspberry, green pepper/herbaceous notes, sometimes floral or tobacco), and palate (bright acidity, moderate tannins). Swirl gently in the glass to release aromatics, take short sniffs for primary fruit, then deeper inhales for secondary and tertiary notes if present.

If the wine seems closed, give it more time in the glass or decanter. If overly tannic for immediate drinking, pair with fattier foods (lamb, mushroom dishes with butter or cream) to balance the mouthfeel.

bottle of Cabernet Franc (Cave Spring Niagara)

wine glasses

wine decanter (optional)

water (for palate cleansing)

small bowl of unsalted crackers or plain bread

aged cheddar or goat cheese

grilled lamb chops or roasted mushroom dish

roasted beets or tomato-based pasta

In a medium bowl combine 1 lb ground beef, 1 tbsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and 1/2 tsp garlic powder. Gently mix with your hands or a fork until just combined — do not overwork. Divide the mixture into two equal portions and form into slightly wider-than-bun patties about 3/4" thick. Press a shallow dimple into the center of each patty with your thumb to help them cook evenly.

Mix and Form

Place formed patties on a plate, cover loosely with plastic wrap and refrigerate for 10–15 minutes while you prepare other components. This helps them hold together while cooking.

Rest

Heat a cast-iron skillet or grill over medium-high heat until very hot (about 4–5 minutes). If using a skillet, add a light drizzle (about 1 tsp) of neutral oil. Place patties in the hot pan and cook without pressing for 3–4 minutes per side for medium (internal temperature about 160°F/71°C). During the last 1 minute of cooking, place a slice of cheddar on each patty and cover the pan to melt the cheese. Remove patties and let rest for 2–3 minutes.

Cook

While patties rest, make the sauce. In a small bowl combine 1/4 cup mayonnaise, 2 tsp ketchup, 1 tsp Dijon mustard, 1 tsp sweet pickle relish, 1/2 tsp apple cider vinegar, 1 tsp hot sauce (optional), 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Stir until smooth and taste; adjust acidity or sweetness as desired. Refrigerate until assembly.

Toast buns: spread 1 tsp butter on cut sides of each bun and toast in a hot skillet or under a broiler until golden, about 1–2 minutes. Be careful not to burn.

Assemble burgers: spread a generous tablespoon of Beau's Sauce on the bottom bun. Place a leaf of lettuce on the sauce, then the cheese-topped patty. Add 2 pickle slices, tomato slice, and about 2 tbsp thinly sliced red onion (or the 1/4 cup prepared). Spread more sauce on the top bun and close the burger. Serve immediately.

Spicy Margarita

Wine (5oz)

Cidergria

Rhubarb Mule

White Sangria

Riesling/chardonnay

Cabernet Franc

Beau's

Shindig Lager

Cowbell

Classic Caesar

Classic Margarita

Aperol Spritz

Mac 'n' Cheese

Falafel Burger

Cheeseburger

Umami Burger

Crispy Mushrooms

Veggies & Dip

Bardo Snack Board

Burrata

Calamari

Loaded Fries

Skinny Fries