Donnafugata Ben Rye 2019

Don PX 1999, Spain

Terra d'Oro Zindandel Port NV

San Felice Vin Santo 2012

Chocolate Martini

Carajillo

Espresso Martini

Grand marnier

House made Limoncello

Frangelico

Sambuca

Café Americano

Macchiato

Café Latte

Cappuccino

Espresso

Toffee, Walnuts, Almonds, Salted Caramel Ice Cream

Italian Butter Crunch Doughnut

Pistachio Brittle

Tiramisu Semi Freddo

Grand Marnier Cream

Italian Chocolate Mousse

Coconut Cheesecake

Place a rocks glass in the freezer or fill with ice water to chill while you build the cocktail.

In a mixing glass add 2 oz Donnafugata Ben Rye 2019, 3/4 oz sweet vermouth, 1/4 oz amaro, 1/4 oz orange curaçao, 1/4 tsp simple syrup, 2 dashes Angostura bitters and 1 dash orange bitters.

Combine ingredients

Fill the mixing glass with large cubed ice and stir gently but thoroughly for 30–40 seconds (about 20–30 full back-and-forth strokes) until the mixture is well chilled and slightly diluted.

Add ice and stir

Dump the ice water from your chilled rocks glass if you used that method. Place one large ice cube in the glass. Double-strain the stirred cocktail (use a Hawthorne/latext strainer and a fine mesh if desired) into the prepared rocks glass over the large ice cube to keep the drink deceptively clear.

Express the orange peel over the drink: hold the peel with the outside facing down about 3–4 inches above the glass and give it a sharp squeeze to release oils, then run the peel's outer edge around the rim and drop it into the drink or lay it on the rim.

Optional: garnish with a Luxardo cherry on a pick laid across the glass or dropped into the drink.

Serve immediately. Encourage sipping slowly to appreciate the rye's spice and the wine-like complexity of Donnafugata Ben Rye 2019 complemented by sweet vermouth and amaro.

Donnafugata Ben Rye 2019 (rye whisky)

Sweet vermouth

Amaro (e.g., Averna or similar)

Orange curaçao or orange liqueur

Simple syrup (1:1)

Angostura bitters

Orange bitters

Large ice cube(s)

Orange peel (wide strip)

Luxardo cherry (optional)

Chill the Don PX 1999 in the refrigerator for 1–2 hours prior to serving so it reaches about 10–12°C (50–54°F). If you prefer it slightly warmer, remove it from the fridge 10–15 minutes before serving. Gently wipe the bottle and label dry.

Chill and prepare bottle

Before opening, hold the bottle upright for a few minutes to allow any sediment to settle to the bottom. Pedro Ximénez is viscous and may have concentrated sediments in an older vintage.

Open the bottle carefully with a corkscrew or by easing the closure out. Pour a small rinse (about 2 tablespoons) into your first glass and swirl, then discard the rinse if you wish to ensure the glass is clean and to aerate the wine slightly.

Serve in small dessert or sherry glasses (1.5–2.5 oz pours). Pour approximately 2–3 oz (60–90 ml) per serving so guests can appreciate the wine's aromas and concentration without being overwhelmed by sweetness.

Glassware and portioning

Express an orange peel over each glass by holding the peel over the wine and giving it a quick twist so the oils spray onto the surface. Drop one twist into the glass if desired. For a nutty accent, scatter a small pinch (about 1/2 teaspoon) of toasted almond slivers on a spoon to rest beside the glass or on the tasting plate.

Garnish and aromatics

Optional: shave a small amount of dark chocolate over the surface or serve a tiny grated portion on the plate to complement the wine's raisin, molasses and chocolate notes.

Arrange the cheese slices, quince paste, nuts, and toasted baguette slices or crackers on a small board or plate. Provide one or two small pieces of dark chocolate on the plate as well. Keep portions modest — the Don PX is intensely sweet and the savory, salty, and bitter elements should be small accents.

Build the tasting plate

Taste a small piece of cheese first, then a sip of Don PX. The wine’s sweetness will complement salty, nutty manchego and contrast blue cheese. Try quince paste with a bite of cheese followed by the wine to experience classic Iberian pairings.

Cheese pairing guidance

Toast almond slivers lightly in a dry skillet over medium heat for 90 seconds, shaking frequently, until fragrant and lightly golden. Cool and place on the plate. Warm or lightly toast baguette slices if using, then allow to cool so they do not melt the quince paste or chocolate.

Nuts and bread

Don PX 1999 Pedro Ximénez (sweet fortified wine)

Water (for rinsing glass, optional)

Orange peel twists (thinly cut)

Toasted almond slivers

Dark chocolate square (70% cacao), grated or a small piece

Aged manchego or nutty blue cheese, thin slices

Dulce de membrillo (quince paste), small slices

Walnuts or Marcona almonds

Toasted baguette slices or plain crackers

If port has been stored at room temperature, chill the bottle in the refrigerator for 30–60 minutes before serving. Port is best served slightly cool (12–16°C / 54–61°F) to show balance between sweetness and acidity.

Chill

Carefully cut and remove the foil, then use a corkscrew to remove the cork. Inspect the cork and pour a small 1–2 tablespoon taste into a glass to check aroma and sweetness—this also helps the wine open up.

Open Bottle

Terra d'Oro Zinfandel Port NV is a relatively robust fortified wine but may contain sediment in older bottles. If present, decant slowly into a clean decanter. If no sediment, decanting for 10–15 minutes will still help aromas open.

Decant (optional)

If you plan to serve over multiple days, top the bottle with a small amount of brandy (about 25–50 ml) before resealing and refrigerating to help preserve alcohol level and flavor; otherwise reseal tightly and refrigerate.

Top Up (if serving over time)

Pour 60–90 ml (2–3 oz) into each port glass. Hold the glass by the stem and serve with the base of the glass resting on a small saucer or tray to catch drips.

Select small port or dessert wine glasses; warm or greasy glasses will mute aromas, so ensure they are clean and at room temperature. If desired, express an orange peel over each glass by twisting the peel over the surface to release oils, then rim the glass and drop the twist in as garnish.

Place one dark chocolate square on the side of each glass or on small plates. Chocolate at ~70% cacao pairs well with the jammy, spicy notes of Zinfandel port.

Offer mixed toasted nuts and slices of cheese on a small board or plate for guests to nibble while sipping. Arrange crackers or toasted baguette slices alongside.

Set the cheese board items at room temperature at least 20–30 minutes before serving so cheeses show their full flavor. Cut cheese into bite-sized pieces for easy sampling.

Toast nuts lightly in a dry skillet over medium heat for 4–6 minutes, stirring frequently, until fragrant and lightly browned. Cool to room temperature before serving.

Arrange everything on a tray or small table: chilled port, glasses, chocolate, nuts, cheeses, and crackers. Provide a small spittoon or napkins if guests prefer to taste rather than swallow.

Terra d'Oro Zinfandel Port NV (or similar fortified Zinfandel)

Brandy (optional - for topping up bottle if serving later)

Port glasses or small dessert wine glasses

Orange peel twists (for garnish, optional)

Dark chocolate squares (70% cacao, for pairing)

Mixed nuts (lightly toasted - optional pairing)

Cheese board (optional: aged cheddar / blue / manchego)

Crackers or toasted baguette slices

Place the bottle in the refrigerator for 30–60 minutes before serving if it is at warm room temperature. Ideal serving temperature for Vin Santo is 10–12°C (50–54°F). If you have a wine thermometer, aim for that range.

Chill (if needed)

Remove the bottle from the refrigerator about 5–10 minutes before pouring to allow aromas to open slightly. Vin Santo is typically served slightly cool but not ice cold; abrupt warming in glass is unnecessary.

Carefully uncork the bottle. Because Vin Santo is an oxidative, aged dessert wine, there is no need to decant for aeration; however, if the wine has a lot of sediment (rare for a filtered 2012), you may decant gently into a small carafe and leave any sediment in the bottle.

Pour small portions, about 60–80 ml (2–2.7 fl oz) per glass. Vin Santo is concentrated and meant for sipping; the bottle will serve approximately 6–7 small pours (depending on pour size).

Arrange cantucci (almond biscotti) on a small plate. Cantucci are traditionally dipped into Vin Santo; offer them alongside the glasses so guests can dip or eat plain.

Slice the aged pecorino or shave Parmigiano-Reggiano into thin shards. Small amounts of savory aged cheese pair beautifully with the wine's sweetness and nutty oxidative notes. Serve on a separate cheese plate.

Break dark chocolate into small squares. The chocolate’s bitter edge complements the dried-fruit and caramel tones in the Vin Santo. Place on a small dish for guests to sample.

If serving multiple accompaniments, suggest tasting order: start with cheese, move to chocolate, finish with dipped cantucci to experience the wine’s changing interplay with flavors.

Select small dessert wine glasses (tulip-shaped or copita) to concentrate aromas. Make sure glasses are clean and free of detergent or food odors.

Hold the glass by the stem to avoid warming the wine. Present each pour with a gentle swirl to release aromas, then offer to your guest.

Store any unfinished bottle upright in a cool, dark place and refrigerate once opened. Because Vin Santo is oxidatively aged and has higher sugar and alcohol, it will keep several weeks after opening if re-corked and refrigerated, but flavors will slowly evolve.

San Felice Vin Santo 2012 (bottle)

Cantucci / almond biscotti

Aged pecorino or Parmigiano-Reggiano

Dark chocolate (70% cacao), small squares

Small dessert wine glasses (tulip or copita)

Wine serving thermometer (optional)

Place a martini or coupe glass in the freezer for at least 10 minutes to chill while you prepare the cocktail. Chilled glass keeps the drink cold longer.

Chill glass

Pour the chocolate syrup onto a small plate. Holding the chilled glass upside down, dip the rim into the syrup to coat as much or as little as you like. You can also put a small amount of syrup inside the glass and use your finger or a spoon to create a decorative drizzle pattern up the sides. Return the glass to the freezer or set aside in a cool place.

Prepare chocolate rim/drizzle

If you prefer, sprinkle a small pinch of chocolate shavings into the bottom of the glass or reserve to sprinkle on top of the finished cocktail.

Add chocolate shavings

Fill a cocktail shaker with the ice cubes. Add 2 oz vodka, 1 oz chocolate liqueur, 1 oz heavy cream (or half-and-half), and 0.25 oz simple syrup if you like it slightly sweeter.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold and the mixture is well chilled and slightly frothy from the cream.

Shake

Remove the chilled martini glass from the freezer. Using a fine strainer (or the shaker strainer), double-strain the cocktail into the prepared glass to remove ice shards for a silky texture. If you added chocolate shavings to the bottom of the glass earlier, hold back on pouring directly onto them unless you want them to float.

Strain

Drizzle a small amount of chocolate syrup across the surface of the cocktail or sprinkle grated chocolate/shavings on top. Optionally dust a tiny pinch of cocoa powder over the top. Serve immediately.

Garnish and finish

vodka

chocolate liqueur (e.g., Godiva or crème de cacao)

heavy cream or half-and-half

simple syrup (optional, adjust to taste)

chocolate syrup (for rimming/drizzling)

grated chocolate or chocolate shavings

cocoa powder (optional, for dusting)

Pull two shots (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (use 60 ml hot water over 12–14 g finely ground coffee) and keep it hot.

Brew Espresso

Keep the coffee hot (or allow to cool if preparing an iced carajillo) so it can be combined immediately with the liqueur.

If serving hot, warm your shot or small glass by rinsing with hot water and discarding the water. This helps the drink stay warm.

Warm the Glass (optional)

Pour 45 ml Licor 43 (or brandy/añejo rum) into the warmed glass. If you prefer it sweeter, add 1 tsp simple syrup now. Immediately pour the hot espresso over the liqueur to gently mix. Do not stir vigorously; the hot coffee will bloom the liqueur and aromas.

Combine Liqueur and Coffee

Float three whole coffee beans on top and add a thin twist of lemon or orange peel over the drink to express oils, then drop the twist in or discard per preference. Serve immediately while hot.

Garnish

Fill a rocks glass with 4 ice cubes. Add 45 ml Licor 43 (or chosen spirit) and optional 1 tsp simple syrup. Pour the freshly brewed espresso (cooled slightly) over the ice and liqueur.

Build Over Ice

Stir once with a bar spoon to chill and combine. Garnish with three coffee beans and a citrus twist if desired. Serve with a short straw.

Stir & Garnish

For a flambéed version: warm the liqueur in the glass (do not boil), ignite briefly (carefully, away from flammable objects) to burn off some alcohol and caramelize sugars, then add hot espresso and garnish. Only attempt if experienced with flaming drinks.

Straight Flame (Traditional Spanish Carajillo option)

Adjust liqueur quantity between 30–60 ml for a lighter or stronger alcohol presence. Substitute Licor 43 with coffee liqueur (Kahlúa) for a different flavor profile, or use brandy/rum for a drier finish.

Adjustments

freshly brewed espresso

hot water (if using strong brewed coffee instead of espresso)

Licor 43 (or other sweet vanilla-citrus liqueur)

or (alternative) brandy or añejo rum

simple syrup (optional, to taste)

whole coffee beans (for garnish)

lemon or orange twist (optional)

ice (for cold version)

shot glass or rocks glass

small kettle or espresso machine

bar spoon

Brew 1 oz (about 30 ml) of fresh espresso. Allow it to cool 30–60 seconds so it is hot but not scalding; this helps with crema formation when shaken. If you don't have an espresso machine, use 1 oz of very strong, freshly brewed coffee.

Brew espresso and cool briefly

Fill a cocktail shaker about two-thirds full with ice (roughly 1 cup). The ice should be fresh and large-ish to chill quickly without overly diluting.

Prepare shaker

Pour 2 oz vodka, 1 oz coffee liqueur, 1 oz cooled espresso, and 0.5 oz simple syrup into the shaker over the ice. Check that proportions are measured accurately for balance.

For a silkier, thicker foam, close the shaker and shake vigorously without ice for 8–10 seconds. This emulsifies the espresso and syrup to build crema.

Dry shake (optional for foam)

Open the shaker, add the ice if you performed the dry shake (or if you already had ice in, simply proceed) then close and shake vigorously for 12–20 seconds until the outside of the shaker is very cold and you see a good froth inside. Vigor and time are important to develop a glossy crema.

Wet shake

Using a Hawthorne strainer and optionally a fine mesh strainer, pour the cocktail into a chilled martini or coupe glass. Double-straining removes small ice shards and gives a smoother mouthfeel while preserving the foam.

Double strain and serve

Garnish the top of the foam with three coffee beans placed in a triangular arrangement. Optionally, dust a tiny pinch of cocoa powder or grated chocolate over the foam.

Serve immediately while the drink is cold and the foam is fresh.

Serve

Pre-chill the martini/coupe glass in the freezer for 10–15 minutes to keep the cocktail colder longer.

If using a fine mesh strainer, keep it ready to remove tiny ice shards and ensure a smooth surface for the foam.

coffee liqueur (e.g., Kahlúa)

simple syrup (1:1 sugar to water)

coffee beans (garnish)

espresso machine or strong coffee maker

cocktail shaker

fine mesh strainer (optional for froth)

martini/coupe glass

If using fresh Seville oranges, wash and dry them. Use a vegetable peeler or microplane to remove the outermost orange zest only (avoid white pith as much as possible). If using dried bitter orange peel, ensure it is clean and roughly chopped to increase surface area.

Prepare peels

Place the cognac or brandy in a large, clean glass demijohn or jar. Add the prepared orange peels to the spirit so the peels are fully submerged.

Seal the container and macerate in a cool, dark place for 10–14 days, gently swirling the jar once daily to help extract oils. Taste periodically; the spirit should take on bright orange aromatics and some bitterness from the citrus oil.

Combine the granulated sugar and water in a saucepan. Warm over medium heat, stirring until the sugar fully dissolves. Bring to a gentle simmer for 2–3 minutes to ensure clarity, then remove from heat and cool to room temperature.

Make sugar syrup

If you want a slightly richer mouthfeel like commercial Grand Marnier, use a 1:1 sugar-to-water ratio as above. For a drier finish, reduce sugar to 250 g and water to 300 ml. If using the optional orange extract or distillate, stir it into the cooled syrup to boost orange aroma.

After the maceration period, open the jar and remove the orange peels. Strain the cognac through a fine-mesh strainer lined with cheesecloth into a clean vessel to remove any particulate. Gently press the peels to extract remaining spirit but avoid squeezing out bitter pith.

Split the vanilla bean and scrape the seeds into the strained orange-infused spirit; add the pod as well. This step mimics the subtle vanilla notes in Grand Marnier. Allow to steep for 24–48 hours, then remove the pod and filter again if needed.

Combine the cooled sugar syrup with the orange-infused cognac. Start by adding about 300 ml of syrup, stir and taste. The target is a balanced liqueur with noticeable orange aroma, sweet but supported by the cognac backbone. Commercial Grand Marnier is roughly 40% ABV and about 30% sugar by weight; you can adjust syrup quantity to reach desired sweetness and viscosity. If the final spirit is too strong, add more syrup; if too sweet, add more cognac. If using optional orange distillate, a few drops can be added now for brightness.

Bottle the liqueur in sterilized bottles, seal tightly, and rest for at least 2–4 weeks to allow flavors to marry and any harsh edges to mellow. Store in a cool, dark place. Before serving, chill or serve at room temperature over ice, use in cocktails, or sip neat as a digestif.

Cognac (or good-quality brandy)

Dried bitter orange peel (Seville or Curaçao style) or fresh Seville orange zest

Granulated sugar

Water

Neutral orange extract or orange distillate (optional, for aroma boost)

Vanilla bean (split) or vanilla extract

Grand Marnier-style aging container (glass demijohn or large jar)

Fine mesh strainer / cheesecloth (for filtering)

Wash lemons thoroughly under warm water and dry. Using a vegetable peeler or a very sharp paring knife, remove only the yellow outer zest from each lemon, avoiding the white pith as much as possible (the pith gives a bitter taste). Aim for thin strips or large curls of zest from all 8 lemons.

Prepare lemons

Place the lemon zest in a very clean, wide-mouth 1–2 liter glass jar. Pour the 750 ml of high-proof alcohol over the zest, making sure all zest is submerged. Seal the jar tightly with a lid.