SIDE CAR

Cocktails

Janneau Armagnac VSOP

Amaretto Coffee

Brandy Coffee

Fonseca 10 Year Old Tawny Port, Portugal

Dessert wine, Chateau Ramon, Monbazillac, Bergerac, France

Baileys Coffee

Kahlua Coffee

Irish Coffee

Vanilla Ice Cream with Espresso Shot

Apple Flan

Hot Chocolate Fudge Cake

Merlot, Whale Point, Western Cape, South Africa

Vina Adela, Vina Espana Tinto, Spain

THREE COURSES

TWO COURSES

Burger Stack

Mashed Potato

Grilled Goats' Cheese Salad

Shetland Isles Salmon

Chicken Paillard

Côte de Boeuf (22oz)

Fillet (6oz)

Chill a coupe or martini glass in the freezer for a few minutes, or fill it with ice water while you prepare the cocktail.

Pour the superfine sugar onto a small plate. Run a lime wedge around the rim of the chilled glass to dampen it, then dip the rim into the sugar to create a thin, even sugar rim. Empty any ice water from the glass if used.

In a cocktail shaker, add the Martell cognac (2 oz), Cointreau (1 oz), fresh lime juice (3/4 oz), and simple syrup (1/4 oz) if you prefer a slightly sweeter drink.

Combine Ingredients

Add 6 ice cubes to the shaker. Seal and shake vigorously for about 12–15 seconds, until the shaker is well-chilled and slightly frosted on the outside.

Add Ice and Shake

Double-strain the cocktail through a fine mesh strainer into the prepared sugar-rimmed chilled coupe or martini glass to remove small ice shards and ensure a clean texture.

Strain

Express the oils of a lime or orange twist over the drink by holding the twist over the glass and giving it a quick squeeze, then drop the twist into the cocktail or rest it on the rim.

Martell VSOP or Martell Cognac

Cointreau (or other orange liqueur)

Fresh lime juice

Simple syrup (optional, for balance)

Superfine sugar (for rimming glass)

Lime twist or orange twist

Ice (for shaking)

In a medium mixing bowl, combine 1/2 cup instant vanilla pudding mix with 1 cup cold whole milk. Whisk briskly for 1 minute until thickened slightly but still pourable. Let rest 1–2 minutes so it continues to set.

Prepare pudding base

Add 2 tablespoons vodka, 1 tablespoon vanilla liqueur, and 2 tablespoons heavy cream to the pudding mixture. Whisk until smooth. If the mixture is too thick to shake, add up to 2 tablespoons iced cold milk to loosen to a milkshake-like consistency.

Mix cocktail

Place 4 ice cubes into a cocktail shaker. Pour the pudding-cocktail mixture into the shaker. Secure lid and shake vigorously for 10–15 seconds until chilled and slightly frothy.

Shake with ice

Strain into a chilled coupe or rocks glass. Top with 2 tablespoons whipped cream and lightly grate 1/4 teaspoon nutmeg or sprinkle cinnamon on top. Serve immediately.

Serve

Whisk 1/2 cup instant chocolate pudding mix with 1 cup cold whole milk in a bowl for about 1 minute until it thickens slightly but remains pourable. Let sit 1–2 minutes.

Stir in 2 tablespoons dark rum or chocolate liqueur and 1 tablespoon cooled espresso (or strong coffee). Add 2 tablespoons half-and-half or heavy cream and mix until smooth. If too thick, add a splash (up to 2 tablespoons) extra cold milk.

Add spirits and cream

Combine the pudding mixture and 4 ice cubes in a cocktail shaker. Shake vigorously 10–15 seconds until chilled and slightly frothy.

Pour into a chilled martini or old-fashioned glass. Garnish with a sprinkle of chocolate shavings or 1 teaspoon cocoa powder. Serve immediately.

Combine 1/2 cup instant vanilla pudding mix with 1 cup cold whole milk in a bowl. Whisk for 1 minute until it begins to thicken but stays pourable. Allow to rest 1–2 minutes.

Stir in 1/2 teaspoon vanilla extract and 2 tablespoons cream or half-and-half. If the mixture seems too thick for a drink, add up to 2 tablespoons iced cold milk to reach a milkshake-like consistency.

Flavor and thin

Put 4 ice cubes into a cocktail shaker, add the pudding mixture, and shake vigorously for 10–15 seconds to chill and aerate.

Strain into a chilled glass. Top with 2 tablespoons whipped cream and a light dusting of 1/4 teaspoon grated nutmeg or cinnamon. Serve immediately.

instant vanilla pudding mix

whole milk

vodka

vanilla liqueur (e.g., Licor 43 or vanilla vodka)

heavy cream

iced cold milk (to thin if needed)

ice cubes

whipped cream (for garnish)

grated nutmeg or cinnamon (for garnish)

instant chocolate pudding mix

dark rum or chocolate liqueur (e.g., Kahlúa/Crème de cacao)

espresso or strong brewed coffee (cooled)

half-and-half or heavy cream

chocolate shavings or cocoa powder (for garnish)

vanilla extract

cream or half-and-half

iced cold milk (to adjust consistency)

In a medium bowl, whisk together the 4 egg yolks, 1 tablespoon granulated sugar and 1 teaspoon cornstarch until smooth and pale. Set aside.

Prepare egg mixture

In a medium saucepan over medium heat, combine 1.5 cups whole milk and 0.5 cups heavy cream with a pinch of fine sea salt. Heat until just below simmering (small bubbles at edge), stirring occasionally — do not boil.

Heat milk and cream

While whisking the yolks continuously, slowly pour one ladle (about 2–3 tablespoons) of the hot milk mixture into the yolks to temper them. Continue adding hot milk in a slow stream, whisking constantly, until about half the milk is incorporated.

Temper eggs

Return the tempered yolk mixture to the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon (about 5–7 minutes). Do not let it boil; reduce heat if necessary.

Thicken custard

Remove the pan from heat. Stir in 3 tablespoons Janneau Armagnac VSOP and 1/2 teaspoon pure vanilla extract. Taste and adjust: for more boozy warmth, add up to 1 tablespoon more Armagnac, but remember alcohol will mellow as it chills. Allow to cool slightly (5 minutes).

Finish custard with Armagnac and vanilla

Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator at least 2 hours, until cold and set (custard will thicken further as it cools).

Strain and chill

While the custard cools (or up to 30 minutes before serving), prepare the caramel. In a heavy-bottomed small saucepan over medium heat, spread 1/2 cup granulated sugar in an even layer. Let the sugar melt undisturbed for 2–3 minutes until the edges begin to color, then gently swirl the pan (do not stir) until sugar is a deep amber. Watch closely to avoid burning.

Make spiced caramel

Remove from heat and carefully add 1 tablespoon unsalted butter; whisk (it will bubble). Slowly whisk in 2 tablespoons warm heavy cream until smooth. Stir in 1/4 teaspoon ground cinnamon, 1/8 teaspoon freshly grated nutmeg and 1/4 teaspoon flaky sea salt if using. Allow caramel to cool slightly; it will thicken as it cools.

Finish caramel

Toast 2 tablespoons sliced almonds in a dry skillet over medium heat until golden and fragrant (1–2 minutes), or use 2 tablespoons crushed praline. Set aside to cool.

Prepare garnish

Divide the chilled Armagnac custard among 4 small serving glasses or bowls (about 1/2 cup each). Drizzle 1–2 teaspoons of the spiced caramel over each portion.

Assemble pudding drinks

If using, lightly whip 1/4 cup heavy whipping cream with 1 teaspoon confectioners' sugar until soft peaks form. Spoon a dollop onto each custard and brush or drizzle 1 teaspoon extra Janneau Armagnac VSOP over the whipped cream for aroma.

Optional whipped cream float

Sprinkle toasted sliced almonds or crushed praline over each serving and grate a little extra nutmeg on top. Serve chilled with a small spoon. For a warm contrast, you can briefly warm the spiced caramel and pour a thin ribbon over the chilled custard just before serving.

Garnish and serve

large egg yolks

granulated sugar

cornstarch

fine sea salt

pure vanilla extract

granulated sugar (for caramel)

unsalted butter

heavy cream (warm, for caramel)

ground cinnamon

freshly grated nutmeg

 flaky sea salt (optional)

toasted sliced almonds or crushed praline (optional)

heavy whipping cream (optional, for float)

confectioners' sugar (for whipped cream)

extra Janneau Armagnac VSOP (for drizzle)

Brew 1 cup of strong coffee. If you want a more concentrated flavor, pull 1 shot of espresso in addition to or instead of the brewed coffee. Keep the coffee hot.

Brew

In a warmed coffee mug, add 1 tsp brown sugar (or simple syrup) and 1.5 oz amaretto. Pour the hot coffee (and espresso shot if using) over the amaretto and sugar. Stir well until the sugar dissolves and the mixture is evenly combined.

Combine

Lightly whip 2 tablespoons heavy cream until it’s slightly thickened but still pourable (soft peaks are not necessary). This creates a richer texture and prevents the cream from immediately mixing into the coffee.

Prepare cream

Float the lightly whipped cream over the surface of the amaretto coffee by spooning it gently on top. Add 2 tablespoons whipped cream if you prefer a sweeter, dessert-like drink. Sprinkle 1 tablespoon toasted sliced almonds over the whipped cream and dust with 1/2 tsp grated dark chocolate or cocoa powder if using. Serve immediately while hot.

Finish & Garnish

freshly brewed strong coffee (hot)

espresso (optional, to intensify)

amaretto liqueur

brown sugar or simple syrup

whipped cream (store-bought or freshly whipped)

toasted sliced almonds (for garnish)

grated dark chocolate or cocoa powder (optional)

Brew 1.5 cups of strong hot coffee immediately before preparing the drink so it is steaming. Use a French press or espresso-style coffee for best body.

Brew coffee

In a pre-warmed heatproof glass or mug (to keep the drink hot), add 1 teaspoon brown sugar.

Pour the hot coffee over the brown sugar and stir until the sugar is fully dissolved, about 10–15 seconds.

Add 2 tablespoons Martell VS cognac to the sweetened coffee and gently stir to combine. Taste and adjust sweetness or brandy level if desired.

Chill a small metal mixing bowl and beaters in the freezer for 5 minutes if time allows. Pour 3 tablespoons chilled heavy cream into the bowl and add 1 teaspoon granulated sugar.

Whip the cream by hand or with a mixer until it reaches soft peaked texture — it should be thick but still pourable and will float on the coffee. Take care not to overwhip into stiff peaks.

Using the back of a spoon, gently float the whipped cream on top of the cognac coffee so the cream forms a distinct layer.

Lightly grate about 1/4 teaspoon fresh nutmeg over the cream for an aromatic finish.

Optionally drop 2–3 whole coffee beans on the cream for presentation.

Serve immediately while the coffee is hot and the cream remains layered.

freshly brewed strong hot coffee

Martell VS cognac (or preferred brandy)

brown sugar

heavy cream (chilled)

whole coffee beans (optional)

If preferred slightly cooler, place the bottle in the refrigerator for 30–60 minutes before serving. Tawny ports are traditionally served slightly below room temperature (12–16°C / 54–61°F).

Chill (optional)

Select a small white wine glass, port glass or tulip-shaped glass that holds approximately 150–250 ml to concentrate aromas. Ensure the glass is clean and dry.

Measure 100 ml of Fonseca 10 Year Old Tawny Port using a measuring jigger or shot glass and pour gently into the center of the glass to avoid splashing and preserve aromas.

Let the port rest in the glass for 30–60 seconds to allow aromas to open before serving.

If using an orange twist, cut a 2–3 cm strip of orange peel with minimal white pith. Hold it over the glass and gently twist to release essential oils, then drop it into the glass or hang it on the rim.

Serve one toasted walnut on the side of the saucer or plate for a traditional complementary nibble. Do not drop the nut into the glass.

Fonseca 10 Year Old Tawny Port

Orange twist (thin peel)

Whole toasted walnut (for serving)

Ensure the bottle of Château Ramon Monbazillac has been chilled to 10–12°C (50–54°F). If needed, place the bottle in the refrigerator for 2–3 hours or in an ice bucket with ice and water for 15–20 minutes.

Chill

Hold the glass by the stem. Gently pour 100 ml of the chilled Monbazillac into a small dessert wine or sherry glass, filling about half to two-thirds of the glass to allow space for aromas to concentrate.

Pour

Allow the poured wine to sit in the glass for 30–60 seconds so the aromas can open before serving.

Rest briefly

If using, cut a thin 2–3 cm strip of lemon peel avoiding the bitter white pith. Twist it over the glass to express the oils, then either drop it into the wine or run it around the rim and rest on the glass edge.

Prepare lemon twist (optional)

For a spicy-sweet accent, place a single sliver of crystallized ginger on the rim or float it in the wine. Alternatively, lightly slap a small mint sprig between your palms to release aroma and rest it against the rim (do not muddle).

Add ginger or mint (optional)

Present the glass on a small saucer or dessert plate. Serve immediately so the wine is enjoyed at its chilled temperature and aromatic peak.

Château Ramon Monbazillac dessert wine

Thin lemon twist (peel)

Crystallized ginger sliver

Fresh mint sprig

Small dessert wine or sherry glass

Brew 1 cup of strong hot coffee using your preferred method (drip, pour-over, French press). If using instant coffee, dissolve an equivalent-strength amount in 1 cup of hot water.

Keep the coffee hot. If the brewed coffee seems weak, reduce to 3/4 cup and add 1/4 cup hot water to adjust strength and reach the listed volume.

In a heatproof mug, add 2 tablespoons Baileys Irish Cream and 1 teaspoon coffee liqueur (if using). Add 1/4 teaspoon vanilla extract if you want a longer vanilla note.

Pour the hot brewed coffee over the liqueurs and gently stir for 10–15 seconds until evenly combined and slightly frothy.

Taste the mixture. If you prefer sweeter coffee, stir in 1 teaspoon granulated sugar or simple syrup until dissolved.

Pour or gently spoon 2 tablespoons heavy cream or half-and-half into the mug. To create a layered look, pour the cream over the back of a spoon held just above the coffee surface so it floats briefly before mixing.

Crown the drink with 2 tablespoons freshly whipped cream. Lightly dust with 1/4 teaspoon cocoa powder or grated chocolate. Optionally float 1–2 whole coffee beans on the cream for presentation.

Top and Serve

Serve immediately while hot. Stir before drinking to incorporate whipped cream if desired.

hot water (for brewing, if needed)

Baileys Irish Cream liqueur

coffee liqueur (Kahlúa or similar) — optional

vanilla extract — optional

heavy cream or half-and-half

granulated sugar or simple syrup

freshly whipped cream (or store-bought)

cocoa powder or finely grated chocolate

Brew 1.5 cups of very strong coffee using your preferred method (espresso, French press, or drip with extra grounds). The coffee should be hot so it blends well with the liqueur.

Brew Coffee

Stir in 2 tablespoons Kahlúa and 1 teaspoon granulated sugar into the hot coffee until the sugar dissolves completely. Taste and adjust sweetness or Kahlúa amount as desired.

Chill a small mixing bowl and beaters if possible. Pour 1/2 cup chilled heavy cream into the bowl, add 1 teaspoon confectioners' sugar and 1/4 teaspoon vanilla extract. Whip with a hand mixer or whisk until soft peaks form — the cream should be thick but still pourable.

Whip Cream

Spoon or gently float the whipped cream on top of the prepared Kahlúa coffee. The warm coffee will create a nice contrast with the cold cream.

Sprinkle 1 teaspoon freshly grated dark chocolate or sift a little cocoa powder over the cream. Optionally float 2–3 coffee beans on top for presentation.

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