FAJITAS

STREET TACOS

Crand Cold Margarita

Jager / Tuaca / Coldschlacer

Green or White Tea

Wells / Bombs

Premium Draft

Domestic Draft

10 WINGS & FRIES

6 WINGS & FRIES

BEER BUCKETS

DRAFTS

RUMPLEMINZ

COLDSCHLAGER

TUACA

JAGER

CRAN CALA COLD MARCARITA

GREEN OR WHITE TEAS

S4 WELLS

S4 ZIECENBOCKS

FIREBALL

SMOKED OLD FASHION

SURF N TURF

OLD FASHION

In a medium bowl whisk together 3 tbs fresh lime juice, 2 tbs olive oil, 1 tbs soy sauce, 1 tsp brown sugar, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 3 minced garlic cloves, 1 tsp kosher salt, 1 tsp black pepper and optional 1 tsp crushed red pepper until smooth.

Prepare Marinade

Slice the chicken across the grain into 1/4–1/2-inch strips. Slice the steak thinly against the grain into similar 1/4–1/2-inch strips. Place chicken and steak in separate shallow containers or zip-top bags.

Divide the marinade and pour evenly over the proteins (or pour all over for a combo). Massage so all pieces are coated. Refrigerate and marinate at least 30 minutes, preferably 2 hours. If short on time, marinate 15–30 minutes.

While proteins marinate, slice 1 yellow onion into thin half-moons. Core and slice 1 red bell pepper and 1 green bell pepper into 1/4–1/2-inch strips.

Warm tortillas: stack and wrap in foil and place in a 250°F (120°C) oven for 10–15 minutes, or heat briefly in a dry skillet 20–30 seconds per side when ready to serve.

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs vegetable oil for the chicken. Remove chicken from marinade, letting excess drip off, and add in a single layer. Sear without moving for 2 minutes, then stir and cook until cooked through and browned, about 4–5 more minutes depending on thickness. Transfer to a plate and tent with foil to keep warm.

Wipe the pan lightly if needed, then add remaining 1 tbs vegetable oil (or add fresh oil) and heat until shimmering. Remove steak from marinade, letting excess drip off. Add steak in a single layer and sear 1–2 minutes per side for medium-rare to medium (adjust time for desired doneness). Remove and let rest 5 minutes, then slice more thinly if needed. Keep warm with chicken.

In the same hot skillet, add 1 tbs olive oil for vegetables. Add sliced onions and peppers and season with salt and pepper to taste. Cook, stirring occasionally, until softened and charred at edges, about 6–8 minutes. If you like them softer, cook a few minutes longer.

Return the cooked chicken and/or steak to the pan with the vegetables and toss to combine and heat through for 1–2 minutes so the meat absorbs some fajita flavor.

Place warm tortillas on a platter. Offer the meat-and-pepper mixture in a serving dish or straight from the skillet. Provide shredded cheese, sour cream, salsa/pico de gallo, guacamole (if using), chopped cilantro and lime wedges for squeezing over the fajitas.

To serve, spoon filling into a tortilla, add desired toppings, fold and enjoy.

boneless skinless chicken breasts

flank steak or skirt steak

vegetable oil (for searing)

lime juice (fresh)

olive oil

soy sauce

brown sugar

chili powder

ground cumin

smoked paprika

garlic cloves, minced

kosher salt

black pepper

optional crushed red pepper

yellow onion

red bell pepper

green bell pepper

olive oil (for vegetables)

salt (to taste)

black pepper (to taste)

flour tortillas (8-inch)

shredded cheddar or Mexican blend cheese

sour cream

fresh cilantro, chopped

lime wedges

salsa or pico de gallo

guacamole (optional)

In a shallow dish or bowl combine fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, cumin, oregano, chili powder, kosher salt and black pepper. Whisk until combined.

Place the flank steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, pressing out excess air and sealing the bag. Turn to coat thoroughly. Refrigerate for at least 1 hour and up to 6 hours (do not exceed overnight to avoid overly tenderized meat).

Marinate Steak

About 20–30 minutes before cooking, remove steak from refrigerator and let sit at room temperature while you preheat your grill or cast-iron skillet. Reserve marinade for basting if desired (discard any marinade that has touched raw meat or boil 5 minutes before using).

Bring to Room Temperature

Preheat a grill or heavy skillet over medium-high to high heat until very hot. Lightly oil the grate or pan. Remove steak from marinade, letting excess drip off. Sear steak 3–5 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C) or longer to desired doneness. For a nice char, finish with a 1–2 minute sear at highest heat.

Cook Steak

Transfer cooked steak to a cutting board and let rest 5–10 minutes. Slice thinly against the grain into bite-sized pieces suitable for tacos.

Rest and Slice

Warm the tortillas: heat a dry skillet or comal over medium-high heat. Working in batches, warm each corn tortilla 20–30 seconds per side until pliable and lightly charred. Alternatively, brush both sides lightly with vegetable oil and heat 20 seconds per side for a crisper edge. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft while you finish steak.

Assemble tacos: place 2 warmed tortillas on a plate. Add a generous 2–3 tablespoons of sliced carne asada to each taco (adjust to taste).

Top each taco with a small spoonful of finely chopped white onion and a sprinkle of chopped cilantro.

Add 2–3 thin radish slices per taco for crunch and color. Squeeze a wedge of lime over the assembled taco just before serving.

Finish each taco with a drizzle of salsa verde and/or salsa roja to taste. Sprinkle a pinch of crumbled queso fresco or cotija on top and add pickled jalapeños if desired.

Serve immediately while hot with extra lime wedges and salsas on the side for dine-in guests.

flank steak (or skirt)

fresh lime juice

orange juice

dried oregano

freshly ground black pepper

small corn tortillas (6-inch)

vegetable oil (for warming)

white onion, finely chopped

radishes, thinly sliced

limes, cut into wedges

salsa verde (store-bought or homemade)

salsa roja or hot sauce

crumbled queso fresco or cotija

pickled jalapeños (optional)

Run the lime wedge around the rim of a chilled coupe or rocks glass. Spread the salt or coarse sugar on a small plate and gently press the rim into it to coat evenly. Set the glass aside in the freezer or refrigerator to chill while you mix the cocktail.

Rim the glass

Fill a cocktail shaker halfway with ice (about 6 medium cubes). Add 2 oz blanco tequila, 1 oz Cointreau, 1 oz fresh lime juice, 1 oz cranberry juice, 0.5 oz simple syrup, 0.25 oz fresh orange juice, and 2 dashes orange bitters to the shaker.

Cap the shaker and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and well-chilled. This both chills and dilutes the cocktail to the proper level.

If you prefer a smoother, clearer cocktail, double-strain: place a fine-mesh strainer over your chilled glass and pour the contents of the shaker through both the shaker strainer and the fine strainer. Otherwise, strain directly into the prepared glass over fresh large ice if serving on the rocks.

If you want a lighter, effervescent version (optional), top the drink with 1 oz club soda or sparkling water and gently stir once to combine.

Garnish with 1 lime wheel or an orange twist and thread 2–3 fresh cranberries on a pick and rest across the rim or float them in the drink.

blanco tequila

Cointreau (or triple sec)

cranberry juice (unsweetened or 100% juice)

simple syrup (1:1)

fresh orange juice

orange bitters

ice (for shaking)

kosher salt or coarse sugar (for rim)

lime wedge (for rimming and garnish)

fresh cranberries (optional)

lime wheel or orange twist

club soda or sparkling water

Place the bottles of Jägermeister, Tuaca and the sparkling wine in the refrigerator for at least 30 minutes before serving. If you prefer very cold shots, also chill the shot glasses or flute in the freezer for 10–15 minutes.

Chill glassware and ingredients

Fill a rocks glass or small serving glass with ice to keep the Cold Schlager chilled while assembling the shots. Keep two shot glasses ready for the Jägermeister and Tuaca.

Prepare ice and glassware

Measure and pour 2 oz Jägermeister into the first chilled shot glass. Measure and pour 2 oz Tuaca into the second chilled shot glass. Serve them immediately so they remain cold.

Pour the shots

Pour 4 oz (about half a standard flute) of chilled sparkling wine (labeled here as Cold Schlager) into a chilled flute or small wine glass. If you’d like a slightly longer pour, you can use up to 6 oz and serve in a larger glass.

Prepare the Cold Schlager

Optionally express a lemon twist over the Cold Schlager glass and drop the twist in or rest it on the rim. Place the two shot glasses alongside the flute so guests can sip or alternate between the herbal Jägermeister, the sweet vanilla-citrus Tuaca, and the effervescent Cold Schlager.

Garnish and present

Serve immediately while everything is cold. For a tasting-style presentation, take a sip of Cold Schlager between the Jäger and Tuaca to cleanse the palate and highlight contrasts: bitter herbal, sweet vanilla-citrus, and bright bubbles.

Serving suggestion

Jägermeister

Tuaca

Cold Schlager (chilled sparkling wine or Prosecco)

Lemon twist

Measure 12 oz (about 350 ml) fresh cold water. Heat water until just below boiling: about 175–185°F (80–85°C) for green tea or 160–175°F (70–80°C) for delicate white tea. If you don't have a thermometer, bring to a simmer then remove from heat and let sit 1–2 minutes (green) or 2–3 minutes (white) to cool slightly.

Heat water

Place 2 teaspoons loose leaf green or white tea into a teapot, infuser, or mug. Use 1 teaspoon per 6 oz if adjusting serving size (this recipe uses 2 tsp for ~12 oz).

Measure tea

Pour the heated water over the tea leaves. Cover the teapot or place a lid over the mug to retain heat. Steep green tea for 2–3 minutes; steep white tea for 3–5 minutes depending on desired strength. Avoid oversteeping to prevent bitterness.

Steep

After the appropriate steep time, remove the infuser or strain the leaves from the tea into a cup to stop extraction.

Strain

Taste the brewed tea. If desired, stir in honey or another sweetener 1 teaspoon at a time until you reach your preferred sweetness.

Add a slice of fresh lemon to one cup for a bright citrus note. Note: adding lemon can increase perceived bitterness slightly; add after tasting.

Gently clap or bruise 3 fresh mint leaves between your hands and drop them into the hot tea for a minty aroma, or use as a garnish.

Serve the tea warm immediately. If cooling for iced tea, double the tea amount or cool and refrigerate, then serve over ice.

Leftover brewed tea can be refrigerated in a covered container for up to 48 hours. Re-steep fresh leaves for best flavor rather than reheating brewed tea.

loose leaf green or white tea

water

honey or other sweetener

fresh lemon

fresh mint leaves

kettle or pot

teapot or infuser mug

teaspoon

timer

Select a pint glass (16 oz) for the beer and a standard 1.5 oz shot glass for the spirit. Ensure both are clean and chilled if possible.

Choose Glasses

Tilt the pint glass at about 45 degrees and pour 16 oz of the light lager or pale ale down the side to fill the glass, allowing a small 1/2–1 inch head to form. Set the beer on the bar or table.

Measure 1.5 oz of the chosen spirit (whiskey, flavored vodka, rum, tequila, or Jägermeister) into the shot glass. If making a Jägerbomb, instead measure 1.5 oz Jägermeister and have 3 oz energy drink in a separate small glass or pour the energy drink into the pint with beer as preferred.

There are two common ways to enjoy: 1) Traditional well + shot: Place the shot on the side and sip the beer, then take the shot separately. 2) Bomb/drop method: Right before drinking, drop the shot glass into the pint glass of beer and immediately drink the mixture. For Jägerbombs pour the energy drink into the pint, then drop the Jäger shot into the pint and drink quickly.

For tequila option, moisten the rim of the shot glass with the lime wedge and dip in salt. Use the lime wedge to chase the shot if desired. For whiskey or rum, no garnish is necessary but a lime or lemon wedge can be provided for aroma.

Light lager or pale ale (well beer)

Whiskey (Jameson or blended Irish)

Flavored vodka (vodka of choice)

Rum (light or spiced)

Tequila (blanco)

Jägermeister (for Jägerbomb)

Energy drink (for Jägerbomb specifically)

Lemon or lime wedge

Salt (for tequila option)

Ensure the beer is thoroughly chilled to 38–45°F (3–7°C). Keep bottles or kegs refrigerated until just before pouring. Do not over-chill in a freezer—too cold mutes aroma.

Chill and prepare

Use a clean, residue-free pint glass. Rinse the glass briefly with cold water (optional) to remove dust and slightly chill the glass. Hold the glass at a 45° angle when pouring.

Prepare the glass

If using a bottle or can: open and pour steadily down the side of the tilted glass for about two-thirds full, then straighten the glass and top off in the center to produce a 1/2 to 1-inch creamy head. If using a tap: position the glass 2 inches from the spout at 45°, open the tap fully for a smooth pour (avoid partial openings that create turbulence), and follow the same leveling and topping technique to achieve the recommended head.

Pour to create optimal head

Let the beer settle for 10–20 seconds so the head firms slightly. Present immediately to preserve carbonation and aroma.

Settle and present

If desired, run a lemon or lime wedge around the glass rim or squeeze the wedge lightly over the beer and drop it in. This adds a bright, clean note—use sparingly to avoid overpowering.

Citrus twist

For a subtle savory accent: moisten a small section of the glass rim with the citrus wedge, dip that portion into coarse sea salt mixed with a pinch of cracked black pepper, and wipe away excess before pouring. Note: this step is uncommon for premium draft beers but can be used for specific pairings.

Salt & pepper rim (optional)

Gently slap a fresh mint sprig between your palms to release its aroma and hold it briefly over the beer to allow a light herbal note without dropping leaves into the glass.

Herbal aroma

Make sure the glass and serving equipment are clean. If pouring from a keg/tap, purge and check lines regularly to avoid off-flavors. Serve immediately after pouring for best flavor and carbonation.

quality pale lager or pilsner (chilled)

fresh lemon or lime wedges

coarse sea salt

fresh cracked black pepper

fresh mint sprig

clean chilled draft glass or pint glass

beer tap or bottle/can opener

Rinse 4 pint glasses with cold water and place them in a glass rinser or refrigerator for at least 15 minutes to cool. Cold glass helps preserve head retention and reduces foaming when pouring.

Sanitize and chill glassware

Confirm that beer tap lines, keg coupler, and CO2 regulator are clean, sanitized, and properly installed. Inspect fittings and seals for damage. Ensure the CO2 tank is at least partially filled and regulator is functioning.

Prepare tap lines and equipment

If the keg is not already cold, place it in an ice chest or keg refrigerator and surround it with ice for at least 1–2 hours until the beer reaches ~38°F (3–4°C). If time is short, rotate the keg in ice and water mixture and monitor temperature.

Chill the keg

With the keg upright and on a stable surface, attach the appropriate keg coupler. Turn the coupler clockwise to lock it in place (or follow the coupler's specific instructions). Pull out the coupler handle and push it down to engage the keg. Open the CO2 regulator slowly to 10–12 psi (6.9–8.3 kPa) as a starting point for most domestic lagers; adjust later to control pour speed and foam.

Tap the keg

Pull the tap handle momentarily to release a small amount of beer into a drain to purge any air or foam from the line. Close the tap once a steady stream of beer is flowing.

Purge air from line

Hold a chilled pint glass at a 45° angle under the faucet, about 1–2 inches from the spout. Open the tap fully in one smooth motion. Allow the beer to flow down the side of the glass until it's about two-thirds full, then tilt the glass upright and finish the pour with the tap open to create a 1/2–3/4 inch (12–20 mm) head. This yields proper carbonation and aroma for domestic drafts.

Proper pour technique

If beer is foaming excessively, slightly reduce CO2 pressure (by 1–2 psi) and check for warm spots in the keg or dirty lines. If the pour is too slow, increase pressure in small increments. Allow 10–15 minutes between adjustments for the line to stabilize.

Adjust carbonation and flow

Place the filled pint on a coaster or napkin and serve immediately. Keep extras refrigerated and keep the tap closed when not in use to maintain freshness. Monitor keg volume and CO2 level to avoid running the keg flat.

Fajitas

Street Tacos

Crand Cold Margarita

Jager / Tuaca / Coldschlacer

Green Or White Tea

Wells / Bombs

Premium Draft

Domestic Draft

10 Wings & Fries

6 Wings & Fries

Beer Buckets

Drafts

Rumpleminz

Coldschlager

Tuaca

Jager

Cran Cala Cold Marcarita

Green Or White Teas

S4 Wells

S4 Ziecenbocks

Fireball

Smoked Old Fashion

Surf N Turf

Old Fashion