COCA-COLA

Refreshing mocktail with Martini Vibrante, passionfruit and splashed with Fever-Tree Raspberry and Rhubarb tonic.

L'ESTATE

It's not what you think it is... But it's damn good though! This combination of liquor 43, happy fruit tea and soda will blow you away!

TEABAGGING

Spiced twist on the well-known Dark and Stormy. Made with dark rum, Fever Tree Ginger Beer, home-made spicy syrup and a dash of Angostura Bitters.

SPICED AND STORMY

KOMPAAN BLOEDBROEDER

FCK X-MASTREE

UILTJE LA TRAPPE ISID'OR

SWINCKELS

UILTJE WIZZARD WIT

Gegrilde witlof salade met gerookte blue stilton crème, rode portsiroop en walnoten.

FROM RUSSIA WITLOF

Salade van witte en rode kool, wortel, groene appel en selderij met mosterd-sinaasappeldressing

KOOLSALADE

USA style bonenschotel met gerookt vlees.

BBQ Baked Beans

Homemade cornbread gevuld met cheddar cheese, jalapeños en mais, getopt met hot honey en tabasco popcorn.

STICKY CORNBREAD

Bangkok BBQ cabbage, geroosterde spitskool in Thaise rode curry, groene kruiden met crumble van pinda, kroepoek, krokante ui, kokos en kaffir lime.

WHERE'S THE BEEF

add a shot of Jack Daniel's Tennessee whiskey and shoot it down along the bone

Take the slide

Pulpo from the grill, geroosterde paprika, olijven en calabrese romesco saus.

PULPO SKEWER

Twee corn tortilla's rijkelijk gevuld met smoke-braised shortrib in een kruidige Mexicaanse consommé en gesmolten kaas, geserveerd met een witte ui-koriander salsa en Timoen.

IBS BBQ BIRRIA TACO

KIDS SIZE SPARE-RIBS

ESPRESSO

KOFFIE

CHICKEN WINGS

GRILLED BEEF BURGER

Warm tortilla chips loaded with BBQ madness: pulled beef and slow-smoked pork, drenched in warm cheddar sauce, salsa fresca, jalapeños, jalapeño poppers, avocado, coriander and sour cream. Great to share.

BLACK SMOKE NACHOS

9 TO 1STYLE BRISKET

Fill a tall glass (about 12–16 oz capacity) with 6 ice cubes to chill.

Prepare glass and ice

Pour 1 cup of well-chilled carbonated water into the prepared glass over the ice. Leave room for the sweetener mixture (about 2–3 tablespoons volume).

In a small separate cup or shaker, combine 2 tablespoons granulated sugar, 1 teaspoon caramel syrup, 1/2 teaspoon fresh lime juice, 1/8 teaspoon vanilla extract, and 1/4 teaspoon dark rum or cola flavoring if using. Stir or shake vigorously until the sugar is mostly dissolved. Because sugar dissolves poorly in cold carbonated water, this concentrated mix ensures even sweetness and flavor.

Make concentrated flavor mix

Taste the concentrate and adjust: add up to 1 teaspoon more sugar if you prefer sweeter cola, or an extra 1/8 teaspoon lime juice if you want brighter acidity.

Slowly pour the flavor concentrate into the glass with carbonated water and ice. Pour gently down the side of the glass to retain carbonation as much as possible.

Give the drink one gentle stir (one or two slow turns) to distribute the concentrate without flattening the carbonation.

Garnish with a lime wheel on the rim and a mint sprig if desired. Serve immediately with a straw.

carbonated water

ice cubes

granulated sugar

caramel syrup (for color and mild flavor)

fresh lime juice

vanilla extract

dark rum or cola flavoring (optional, for depth)

lime wheel

mint sprig

In a cocktail shaker or mixing glass, add 3 tbs Martini Vibrante, 2 tbs fresh passionfruit pulp (scoop seeds and pulp), 1/2 tbs fresh lemon juice and 1/2 tbs simple syrup. The lemon brightens the passionfruit and balances sweetness.

Combine base ingredients

If the passionfruit has large seeds you prefer strained, lightly muddle the pulp to release juices, then briefly stir. Add a small handful of crushed ice (or 3–4 large cubes) to the shaker, cap, and shake vigorously for 8–10 seconds to chill and lightly dilute.

Muddle & chill

Fill a highball or Collins glass with crushed ice or large ice cubes to the top.

Prepare glass

Double-strain the chilled mixture into the prepared glass to remove larger seeds and pulp (use a fine mesh strainer if desired). Immediately top with 120 ml Fever-Tree Raspberry & Rhubarb tonic, pouring gently so the tonic mixes without losing too much effervescence.

Strain & top

Give the drink one gentle stir (1–2 turns) to incorporate. Garnish with half a passionfruit floating on top (cut side up) or a fresh raspberry perched on the rim and a mint sprig slapped between your hands and placed on the drink for aroma.

Finish & garnish

Serve immediately while chilled and effervescent. Provide a straw or stirring spoon so the guest can mix if the passionfruit pulp settles.

Serve

Martini Vibrante (non-alcoholic vermouth-style aperitif)

Fresh passionfruit pulp (about 1 large fruit)

Fresh lemon juice

Simple syrup (1:1 sugar to water) or agave syrup

Fever-Tree Raspberry & Rhubarb Tonic

Crushed ice or large ice cubes

Fresh raspberry (for garnish)

Passionfruit half (for garnish)

Mint sprig (optional, for aroma)

Brew a strong cup of black or oolong tea using double the usual tea-to-water ratio (about 1.5–2 teabags per 8 oz). Steep 4–5 minutes, then remove bags and chill until cold. If you have 'Happy Fruit' tea, use that and chill. Measure out 3 oz per cocktail.

Brew and chill tea (can be done ahead)

Fill a highball or Collins glass with ice (about 1 cup). If you prefer a chilled glass, place the glass in the freezer 5–10 minutes before making the drink.

Into the ice-filled glass pour 1.5 oz Licor 43, 3 oz chilled tea, and 0.5 oz fresh lemon juice. If you like it sweeter, add 0.25 oz simple syrup or substitute club soda with lemon-lime soda and omit syrup.

Build the cocktail

Top the mixture with 2 oz club soda. Gently stir once or twice with a bar spoon to combine — avoid over-stirring to keep the soda fizzy.

Top and gently stir

Garnish with a lemon wheel or twist on the rim and an optional mint sprig. Serve immediately with a straw or stirrer.

Garnish and serve

For a lighter drink reduce Licor 43 to 1 oz and increase tea to 4 oz. Use chilled sparkling fruit tea for extra fruitiness. Make a pitcher by scaling ingredients (per 6 servings: 9 oz Licor 43, 18 oz tea, 6 oz soda, 3 oz lemon juice, 1.5 oz simple syrup).

Variations & tips

Licor 43 (or other vanilla-citrus Spanish liqueur)

Strong brewed black or oolong tea, chilled (Happy Fruit tea if available)

Club soda (or lemon-lime soda for sweeter version)

Simple syrup (1:1 sugar to water) — optional, to taste

Ice (cubed)

Lemon wheel or twist (garnish)

Fresh mint sprig (optional garnish)

Combine sugar and water in a small saucepan over medium heat and stir until sugar dissolves.

Add the sliced ginger and sliced chile to the pan. Bring mixture to a gentle simmer, then reduce heat to low.

Add the ground allspice and grated nutmeg. Simmer gently for 8–10 minutes to infuse the flavors — the syrup should be fragrant and slightly thickened.

Remove the saucepan from heat and let the syrup steep with the ginger and chile for 20–30 minutes for more heat. Taste after 10–15 minutes and decide whether to remove the chile sooner for milder spice.

Strain the syrup through a fine mesh sieve into a sterile jar, pressing on solids to extract syrup. Discard solids. Let cool to room temperature.

Refrigerate the syrup in a sealed container for up to 2 weeks. Yield is roughly 100–140 ml depending on reduction; use 0.5 oz per cocktail.

Fill a highball or Collins glass with ice to chill.

Add 0.5 oz spicy ginger syrup to the glass, followed by 0.5 oz fresh lime juice.

Pour in 2 oz dark rum over the ice and syrup.

Top gently with 4 oz chilled Fever-Tree Ginger Beer. Stir once or twice gently with a bar spoon to integrate syrup and rum without losing carbonation.

Float 2 dashes of Angostura bitters on the top. The bitters will add aromatic depth and a slight rounded spice.

Garnish with a lime wedge or wheel and an optional thin jalapeño slice for visual heat. If you prefer more aroma, rub the lime rim on the glass before garnishing.

Serve immediately with a straw or bar spoon. Taste and, if desired, adjust by adding an extra 0.25–0.5 oz syrup for more spice/sweetness or more ginger beer for milder profile.

water

fresh ginger, peeled and thinly sliced

fresh jalapeño or fresno chile, sliced (seeds optional)

ground allspice

freshly grated nutmeg

dark rum (e.g., aged or Jamaican-style)

Fever-Tree Ginger Beer (or high-quality ginger beer), chilled

spicy ginger syrup (from above)

Angostura bitters

lime wedge or wheel, for garnish

thin jalapeño slice (optional, for garnish)

Place the highball or pilsner glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail so the beer stays cold when served.

Chill glass

If using a sugared rim: rub the rim of the chilled glass with a cut blood orange wheel, then gently dip the rim into the coarse sugar to coat. Set the glass aside.

Rim (optional)

In a mixing glass or small pitcher, add the fresh blood orange juice, dry vermouth, orange curaçao, and simple syrup. Stir with a bar spoon for 10–15 seconds to combine and slightly chill.

Add the Belgian-style brown ale and dark wheat beer to the mixing glass. Gently stir using a bar spoon 6–8 times to combine the beers with the citrus/vermouth base. Avoid vigorous stirring to preserve carbonation.

Add 2 dashes of Angostura bitters to the combined mixture and give a gentle one–two stir to incorporate the bitters evenly.

Discard the ice water from the chilled glass (if used) and add 3 large ice cubes to the glass. Alternatively, leave the glass empty if you prefer no additional dilution.

Carefully strain the beer-citrus mixture into the prepared glass over the ice to retain a moderate head. Pour gently down the side of the glass.

Top with the remaining 1 dash of Angostura bitters on the foam and lightly spritz the rosemary (if using) over the drink, then drop the sprig into the glass for aroma.

Garnish the rim or float with a blood orange wheel. Serve immediately.

Recipe yields one cocktail. Adjust beer choices to taste — a malt-forward brown ale gives caramel and toffee notes while the dark wheat adds soft breadiness. Use fresh blood orange for best color and brightness. If you prefer a lower ABV version, reduce the brown ale to 1 cup and increase blood orange juice to 3/4 cup and top with a splash of chilled soda water.

Belgian-style brown ale (or similar malty beer)

Dark wheat beer (or dunkel wheat)

Fresh blood orange juice

Dry vermouth

Orange curaçao (or triple sec)

Simple syrup (1:1 sugar to water)

Blood orange wheel (for garnish)

Fresh rosemary sprig (optional, aroma)

Coarse sugar (for rimming, optional)

Ice (large cubes)

Mixing glass or pitcher

Bar spoon

Strainer

Highball or pilsner glass

In a small saucepan combine 1/2 cup fresh cranberries (or frozen), 1/4 cup pear nectar, 1/4 cup sugar, and 1/4 cup water. Add a 1-inch piece of peeled ginger and 1 small cinnamon stick. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Simmer 6–8 minutes until cranberries burst and liquid is fragrant.

Combine and simmer

Remove from heat, discard ginger and cinnamon, and press solids through a fine-mesh sieve into a bowl. Cool to room temperature. Yield ~1/2 cup. Refrigerate up to 5 days.

Strain and cool

Place a chilled pint glass or beer goblet in the freezer for 5–10 minutes or fill it with ice water while preparing ingredients, then discard ice water and dry.

Pour 1/4 cup cranberry-pear syrup into the chilled glass. Add 1/2 tablespoon fresh lime juice, 1/4 tablespoon allspice dram (or cherry liqueur), and 2 dashes (approx. 2 tsp) Angostura bitters. Stir gently to combine the concentrated ingredients.

Add syrup and modifiers

Slowly tilt the glass and pour 1 cup (about 12 fl oz) very cold hoppy pale ale or IPA down the side to preserve head and retain carbonation. Pour gently to avoid excessive foaming and to mix syrup with beer gradually.

Top with beer

Give the drink one gentle stir (1–2 revolutions) to integrate the syrup with the beer without flattening it. Garnish with a sprig of fresh rosemary tucked against the rim, a lime wheel on the rim, and float 4–6 frozen cranberries on top. Optionally, gently slap the rosemary between your palms to release aromatics before garnishing.

Finish and garnish

Serve immediately while beer is cold and carbonated. Advise guests to sip to taste — the drink balances fruity-sweet syrup with beer bitterness and warm spice notes.

Hoppy pale ale or IPA (cold)

Cranberry-pear syrup (see sub-recipe)

Fresh lime juice

Allspice dram (or cherry liqueur as alternative)

Fresh rosemary sprig

Frozen cranberries

Lime wheel

Place the bottles of Uiltje La Trappe Isid'or in the refrigerator for at least 2–4 hours before serving, or until they reach about 45–50°F (7–10°C). Serving slightly cool preserves aroma and flavor for this amber/trappist-style beer.

Chill beer

Before opening, check each bottle for sediment. Isid'or is bottle-conditioned and may have sediment at the bottom. Do not shake bottles. Stand them upright in the refrigerator for at least 24 hours if possible to let sediment settle before pouring.

Inspect bottles

Rinse each tulip or goblet glass with a small amount of filtered cold water to remove dust and cool the glass. Pour out the rinse water. Do not dry the glass — a thin film of water helps preserve foam.

Prepare glasses

Open the bottle carefully at the lip (use a bottle opener). Hold the glass at a 45° angle and begin pouring smoothly, aiming for the middle of the glass to minimize agitation and retain carbonation. When the glass is about two-thirds full, straighten to vertical and finish pouring to produce a 1–1.5 inch (2–4 cm) creamy head. Stop pouring before the sediment in the bottle is poured out.

Open and pour

If you prefer to avoid sediment in the glass, stop pouring when you see the cloudy sediment begin to move toward the neck. Leave the last 1–2 tablespoons (15–30 ml) in the bottle. Alternatively, slowly pour with a steady light stream and if sediment appears, stop pouring and discard the last small amount.

Decanting sediment (optional)

Optionally express an orange or lemon twist over each glass and drop it in for a light citrus accent. Serve immediately. Suggest tasting notes to guests: malt-forward amber body, light caramel and biscuit notes, moderate hop balance, and a smooth, slightly fruity yeast character typical of trappist-style ales.

Garnish and present

Uiltje La Trappe Isid'or (amber/trappist beer)

Belgian tulip or goblet glasses

Filtered water (for rinsing glasses)

Optional: orange or lemon twist (garnish)

Place a clean pilsner glass in the refrigerator or freezer for 10–20 minutes before serving. The glass should be cold but not frosty (avoid long freezer times that cause ice buildup).

If you don’t have time to chill, rinse the glass briefly with cold water and shake out excess — this helps maintain a cold head and crisp flavor when poured.

Remove the bottle cap with a bottle opener, keeping the bottle upright to avoid agitation.

Open bottle

Hold the chilled pilsner glass at a 45° angle. Begin pouring the beer in the center of the glass, aiming for the midpoint of the slanted wall. Pour about one-third of the bottle steadily to create a 1–1.5 inch (2–4 cm) foamy head.

First pour (create head)

When the glass is about one-third full, tilt it upright and continue pouring down the center to fill the glass, leaving about 1/2 inch (1–1.5 cm) of head at the top. Pour gently to avoid excessive foam overflow.

Second pour (adjust)

If desired, serve with a lemon wedge on the rim. Swinckels is typically served without garnish; the lemon is optional and can be offered to guests who prefer a citrus note.

Optional garnish

Serve immediately while cold. Encourage drinking from the glass (not the bottle) to appreciate the beer's aroma and carbonation. If serving multiple bottles, keep extras chilled.

Swinckels Premium Lager (or similar pilsner-style lager)

Pilsner glass (chilled)

Lemon wedge (optional)

Place the Uiltje Wizzard Wit (or substitute Belgian-style witbier) in the refrigerator for at least 2 hours so bottles are well chilled (40-45°F / 4-7°C). Cold beer preserves carbonation and brightens aroma when served.

Chill

When ready to serve, gently invert each chilled bottle once to mix any settled yeast and cloud particles typical of a witbier. Avoid vigorous shaking to preserve carbonation.

Wash the orange thoroughly. Cut two thin round slices (about 1/4 inch / 6 mm thick). For each serving, reserve one slice to float in the glass and cut the second slice in half for trimming the rim or resting on the glass edge.

Prepare orange

Lightly toast 1 teaspoon coriander seeds in a dry skillet over medium heat for 1–2 minutes until aromatic. Smash lightly with the back of a spoon or in a mortar and pestle to release flavor. If using grains of paradise or cracked pepper, add to the crushed coriander or use alone.

Toast coriander (optional)

Rub a lemon twist along the rim of the glass (optional) to add bright citrus oil. Do not overdo it — a subtle twist is enough.

Drop one orange slice into each chilled glass, sprinkle a pinch (about 1/8–1/4 teaspoon) of the crushed coriander (or alternative spice) onto the orange slice to release aroma as beer is poured.

Coca-cola

L'estate

Teabagging

Spiced And Stormy

Kompaan Bloedbroeder

Fck X-mastree

Uiltje La Trappe Isid'or

Swinckels

Uiltje Wizzard Wit

From Russia Witlof

Koolsalade

Bbq Baked Beans

Sticky Cornbread

Where's The Beef

Take The Slide

Pulpo Skewer

Ibs Bbq Birria Taco

Kids Size Spare-ribs

Espresso

Koffie

Chicken Wings

Grilled Beef Burger

Black Smoke Nachos

9 To 1style Brisket