Vieux Carré

90 Saint Bordeaux – Emilion Chateau Pas

Bellini

Sparkling Rosé Leitz "Eins Zwei Zero" Rüdesheim

California Red Wine Newfound "Gravels" "22

Haut-Médoc Château de Braude '18 Bordeaux

Pouilly-Fumé F. Blanchet '24 Loire

"Frank's Pinot Noir" Clendenen Family Vintners '23

Anjou Blanc Petite Roche '23 Loire

Riesling Pierre Sparr "Grande Réserve" '22 Alsace

Justin Boxler "Jardin des Vignes" '22 Alsace

Beer Cheese

Flirtibird

Iced Irish Coffee

Diamondback

Pineapple Cordial

Hot Toddy

Açai Super Smoothie

Cucumber-Mint Agua Fresca

Pistachio Mocha

Maghrebi Mint Tea

Cà Phê Trứng (Vietnamese Egg Coffee)

Caramel Bourbon Shake

Mimosa

Place an Old Fashioned (rocks) glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill the glass; discard ice water before serving.

Chill glass (optional)

In a mixing glass, add 1 oz rye whiskey, 1 oz cognac, 1 oz sweet vermouth, 0.25 oz Bénédictine, 2 dashes Peychaud's bitters, and 1 dash Angostura bitters.

Combine ingredients

Fill the mixing glass with ice (enough to chill without diluting excessively) and stir briskly for about 30 seconds (roughly 20–30 full strokes) until the mixture is well chilled and slightly diluted.

Add ice and stir

If you chilled the glass with ice water, discard the water. Add 1–2 large ice cubes to the chilled Old Fashioned glass.

Prepare serving glass

Strain the stirred cocktail from the mixing glass into the prepared serving glass over the large ice cubes using a Hawthorne or julep strainer.

Strain

Express the oils from a lemon peel over the drink by holding it skin-side down above the cocktail and giving it a firm twist, then rub the peel around the rim and drop it into the glass. Optionally add a cocktail cherry on a pick.

Garnish

Serve immediately. Sip and enjoy the balanced blend of rye spice, cognac fruitiness, sweet vermouth richness, and herbal Bénédictine with a hint of bitters.

Serve

rye whiskey

cognac (or brandy)

sweet vermouth

Bénédictine

Peychaud's bitters

Angostura bitters

large ice cubes

lemon peel (for garnish)

cocktail cherry (optional garnish)

Pat the lamb shanks dry and season all over with 1 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbs olive oil and 1 tbs butter in a large heavy Dutch oven over medium-high heat until shimmering. Brown the shanks in batches (about 4–5 minutes per side) until deeply caramelized. Transfer browned shanks to a plate.

Prepare and brown the shanks

Reduce heat to medium. Add remaining 1 tbs olive oil to the pot. Add diced onion, carrots, and celery; sweat until softened and beginning to color, about 6–8 minutes. Add garlic and tomato paste; cook 1–2 minutes until fragrant. Sprinkle flour over the vegetables and stir for 1 minute to remove raw flour taste.

Sauté aromatics and deglaze

Pour in the entire bottle of red Bordeaux, scraping up browned bits from the bottom with a wooden spoon. Add beef/lamb stock, brown sugar, thyme, rosemary, bay leaves, and remaining 1/2 tsp salt. Stir to combine.

Add liquids and seasonings

Return the lamb shanks to the pot so they are partially submerged in liquid. Bring to a gentle simmer uncovered, then cover and transfer to a 160°C (325°F) oven. Braise until meat is falling-off-the-bone tender, about 2 to 2 1/2 hours. Alternatively, maintain a very low simmer on the stovetop for the same time.

Braise

Carefully remove shanks and keep warm. Strain the braising liquid through a fine-mesh sieve into a measuring container; reserve solids (vegetables/herbs) for optional serving or discard. Skim fat from the top if desired. Reserve approximately 500 ml of strained liquid for the jus.

Rest and strain liquid

Place cut parsnips in a medium saucepan and cover with cold water by 2 cm. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until parsnips are very tender, about 15–20 minutes.

Drain the parsnips well and return to the pot or to a blender. Add butter, heavy cream, salt, pepper, and nutmeg. Purée with an immersion blender or in a food processor until very smooth and silky. Adjust seasoning to taste. Keep warm until plating.

Place the reserved 500 ml strained braising liquid in a wide saucepan and bring to a simmer over medium-high heat. Reduce until the liquid is glossy and coats the back of a spoon, about 10–15 minutes. If you need to thicken more, whisk in up to 1 tsp cornstarch slurry and simmer 1–2 minutes more.

Off the heat, whisk in the cubed cold butter, one piece at a time, to mount the sauce and give it a silky sheen. Season with remaining 1/4 tsp salt and 1/4 tsp black pepper. Keep warm; do not boil after butter is incorporated.

To plate, spoon a generous portion of parsnip purée onto each plate. Place one lamb shank atop the purée. Spoon a few tablespoons of warm red wine jus over the shank and around the purée. Scatter a few microgreens or chopped parsley and a little orange zest over the dish to brighten flavors.

Serve immediately with the remaining jus on the side. Pair with a glass of the same Bordeaux used for braising for a classic match.

lamb shanks

dry red Bordeaux (or similar Merlot/Cabernet blend)

beef or lamb stock

carrots, peeled and cut into 1-inch pieces

onion, large, diced

celery stalks, diced

garlic cloves, smashed

tomato paste

all-purpose flour

olive oil

butter

fresh thyme sprigs

fresh rosemary sprigs

bay leaves

brown sugar

salt

black pepper, freshly ground

parsnips, peeled and cut into 1-inch pieces

heavy cream

unsalted butter

white pepper or black pepper

nutmeg, freshly grated

strained braising liquid (from lamb)

cold unsalted butter, cubed (for mounting the jus)

cornstarch slurry (optional, 1:1 cornstarch:water)

black pepper

microgreens or chopped parsley

zest of 1 orange (optional, to echo wine fruitiness)

If using fresh peaches, blanch to remove skins: bring a pot of water to a boil, score a small X on the blossom end of each peach, drop peaches into boiling water for 20–30 seconds until skins loosen, then transfer immediately to an ice bath. Peel skins off, cut peaches in half, remove pits and roughly chop. If using very ripe peaches, you can skip blanching and simply peel with a sharp paring knife.

Prepare the peaches

Place the chopped peaches (from 1 whole peach) into a blender or food processor. Add the optional sugar (1 tsp) and lemon juice (1 tsp) if you want a slightly sweeter and brighter purée. Add 2–4 ice cubes only if peaches are warm and you want to cool the purée quickly. Pulse/blend until very smooth, about 15–30 seconds. Taste and adjust sweetness. Strain the purée through a fine mesh sieve into a bowl using the back of a spoon to remove any fibrous bits for an ultra-smooth texture. You should have about 1/4 cup (approx. 60 ml) of purée for one large-format Bellini (serves 2) or adjust per serving below.

Make peach purée

Place flute glasses in the refrigerator or freezer for a few minutes to chill. Ensure the Prosecco is well-chilled (ideally 40–45°F / 4–7°C).

Chill glassware and Prosecco

For each serving (about 6 oz / 180 ml total): spoon 1 to 1 1/2 tablespoons (roughly 15–22 ml) of peach purée into the bottom of a chilled champagne flute. Hold the flute at a slight angle and slowly pour Prosecco (approximately 3–4 oz / 90–120 ml per serving) down the side to minimize foaming. Gently stir once with a long bar spoon (one gentle turn) to incorporate the purée with the sparkling wine. Taste and add a touch more purée if you prefer a fruitier drink.

Assemble the Bellini

Garnish with a thin slice of fresh peach on the rim or floated on top. Serve immediately while the Prosecco is bubbly.

Garnish and serve

This ingredient list makes roughly 2 standard servings (depending on glass size). To scale: use about 1 tablespoon of peach purée per 3–4 oz (90–120 ml) of Prosecco. If using bottled or frozen peach purée, omit fresh peach and use an equal volume, adjusting sweetness to taste.

Notes for scaling

fresh ripe white peaches (or yellow if white not available), peeled and pitted

granulated sugar (optional, for sweetening peach purée)

fresh lemon juice (optional, to brighten purée)

Prosecco, well-chilled

peach purée

ice (for chilling blender or peaches if needed)

garnish: thin peach slice

Place the bottle of sparkling rosé in the refrigerator at least 2 hours prior to serving, or chill in an ice bucket for 20–30 minutes. If desired, chill the serving flute by filling it with ice and cold water for 2–3 minutes, then discard before pouring.

Chill

Gently rinse the raspberries and the mint sprig under cold water and pat dry with a paper towel. If using lemon peel, cut a 1-inch strip of lemon zest and set aside.

Prepare Garnish

If using the optional simple syrup for a touch of sweetness, add 1/4 tablespoon to the bottom of a chilled champagne flute. Place two raspberries into the bottom of the flute. Lightly bruise the mint sprig between your palms (to release aroma) and rest it against the inside rim so its aroma rises with the bubbles.

Hold the bottle at a 45-degree angle and pour the sparkling rosé gently down the side of the flute to preserve bubbles, filling to about 1/4 inch from the rim (approximately 6 fl oz). Pour slowly to reduce foaming.

If using lemon peel, express oils over the glass by holding the peel about 2 inches above the flute and giving it a quick twist so droplets of oil fall onto the surface. Optionally drop the peel into the glass or discard.

Serve immediately. Encourage guests to stir gently with a bar spoon if simple syrup was added to integrate sweetness, or leave untouched to enjoy the visual of rising bubbles around the raspberries and aromatic mint.

Use chilled glasses and bottle to maintain effervescence. Substitute fresh strawberries (thin slice) for raspberries for a different fruit note. For a mocktail variation, keep exactly as written — the Leitz "Eins Zwei Zero" is a non-alcoholic sparkling rosé option that preserves the wine-like flavor.

sparkling rosé (Leitz "Eins Zwei Zero" Rüdesheim or similar non-alcoholic sparkling rosé)

fresh raspberry

fresh mint sprig

ice (optional - for pre-chilling glass)

lemon peel (expressed)

light simple syrup (1:1 sugar to water)

In a small saucepan over low heat, combine 1.5 cups California red wine, grape juice, dark cherry preserve, star anise, cinnamon stick, and whole peppercorns. Warm gently to just below simmer (do not boil) for 8–10 minutes to extract spice and fruit aromatics. Stir occasionally to dissolve the preserve. Keep the vanilla bean paste or split bean aside to add later.

Warm infusion of aromatics

Turn off heat and allow the infusion to steep for 15 minutes off the heat, covered, to let the aromatics continue to infuse while preventing evaporation of alcohol.

Using cheesecloth or a fine strainer, strain the warm infusion into a clean bowl or measuring cup. Press gently on the solids to extract liquid but avoid forcing bitter components from star anise and cinnamon. Discard solids.

Strain and combine

Add the optional 1/2 cup young red wine (if using) to the strained infusion to increase complexity and volume. Stir in 1 tsp simple syrup, 1 tsp red wine vinegar, 1 tsp fresh lemon juice, and 1/4 tsp vanilla bean paste. Taste for balance: you should have pronounced dark fruit and spice, balanced acidity, and a slightly sweet midpalate.

If you want more oak/tannin presence, add 1/2 teaspoon toasted oak chips or the small piece of toasted oak stave to the blend and let sit for 10–20 minutes while monitoring taste. Remove oak once desired level is reached. Alternatively add 2 drops (or up to 2 tsp if using a prepared liquid bitter — see ingredient note) of concentrated oak-aged bitters or gentian cautiously; bitters are potent so add sparingly and taste after each addition.

If texture feels thin, stir in 1/2 tsp glycerin for additional mouthfeel.

If you prefer a clearer finished product, fining can be done. Whisk the 1/4 egg white lightly and gently fold it into the lukewarm wine blend; let sit refrigerated for 12–24 hours. Alternatively use prepared gelatin per package instructions. After fining, carefully decant or fine-strain the wine through cheesecloth to remove sediment.

Adjust final sweetness/acidity if needed: add up to 1 tsp more simple syrup if too tart, or 1/2 tsp more lemon juice or 1/4 tsp red wine vinegar if too sweet. Stir gently to combine.

Bottle the finished wine in a sterile small bottle or demi-john. For immediate service, let the wine rest at cool cellar temperature for 1–2 hours to let flavors marry. If storing, seal and keep refrigerated; consume within 7–10 days for best aromatics.

Serve slightly below room temperature (about 58–62°F / 14–17°C). Decant briefly (10–15 minutes) if the wine is young and benefits from exposure to air. Pair with grilled lamb, roasted mushrooms, or aged cheeses to highlight the wine's gravels-style earthiness.

California red wine (preferably a Grenache/Syrah blend or similar 'Gravels' style)

Good-quality young red wine (for blending, optional)

Purple grape juice or unsweetened concord grape juice (to round sweetness and color)

Dark cherry preserve or reduced cherry syrup

Vanilla bean paste or a split vanilla bean

Star anise

Black peppercorns

Cinnamon stick

Red wine vinegar

Fresh lemon juice

Small piece of toasted oak stave or 1/2 tsp toasted oak chips (food grade)

Bittering agent (optional — gentian or a few drops of concentrated oak-aged bitters)

Simple syrup (1:1 sugar to water)

Glycerin (optional, for mouthfeel)

Egg white (for traditional fining) or gelatin (food-grade, prepared per package)

Sterile small bottle or demi-john for blending

Cheesecloth or fine strainer

Bring the bottle to ideal serving temperature. For a Haut-Médoc 2018, target 16–18°C (60–64°F). If the bottle is cooler (cellar temperature ~12–14°C), let it rest at room temperature for 20–30 minutes. If it's too warm, chill in the refrigerator for 20–30 minutes, checking frequently.

Check and chill

Select large-bowled red wine glasses so the wine can open. Ensure glasses are clean and free of strong detergent or scented residue.

Hold the bottle up to a light or use a candle behind the bottle to check for sediment. 2018 Bordeaux can have some sediment if older or unfined; if present, decant.

Inspect the bottle

Cut the foil just below the lip, wipe the top of the bottle, then use a waiter’s corkscrew to gently remove the cork. Smell the cork briefly: a clean, slightly earthy smell is normal; if it smells strongly musty or moldy, the wine may be corked.

Open the bottle

If the wine has visible sediment or you want to accelerate aeration, pour slowly into a clean decanter in one steady stream. Stop when you see sediment reach the neck (use a light behind the bottle to help). For a 2018 Haut-Médoc, decant for 45–90 minutes to allow tannins to soften and aromas to open. If no decanting, pour directly into glasses and allow to breathe 15–30 minutes.

Decant (optional but recommended)

Pour about 120–150 ml per glass (roughly one-third full for large red glasses) to leave room for swirling and smelling.

Pour

Look: Observe deep ruby to garnet color. Swirl: Gently swirl to release aromas. Smell: Note primary aromas (blackcurrant, plum), secondary (oak, vanilla, cedar) and tertiary (leather, tobacco) if present. Taste: Take a sip, let it coat the palate. Expect balanced acidity, structured tannins and dark-fruit flavors typical of Haut-Médoc.

Assess the wine

Serve with sliced baguette, aged cheeses, and charcuterie. The wine pairs well with roasted or grilled red meats, lamb, beef stews, and hard cheeses. Offer water at the table to cleanse the palate between sips and bites.

Pairings

If you do not finish the bottle, re-cork it (use original cork or a wine stopper) and refrigerate upright for up to 3–5 days. For longer preservation, use a vacuum pump or inert gas preserver. Let the wine return to serving temperature before drinking again.

Haut-Médoc Château de Braude 2018 (bottle)

Decanter (for aeration)

Large red wine glasses

Room-temperature water

Charcuterie (assorted: cured meats, pâté)

Aged cheese (Comté, Manchego, or similar)

Baguette or crusty bread

Chill the Pouilly-Fumé to 10–12°C (50–54°F). Open bottle just before serving. Pour into a white wine glass and serve alongside the finished dish to enjoy the wine's flinty minerality, vibrant citrus, and fresh herb notes.

Chill and Serve

Pat the chicken breasts dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper.

Prepare the chicken

In a shallow bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 tbsp chopped thyme, 1 tsp chopped rosemary, 1/2 cup chopped parsley, 1 tbsp lemon zest, and 3 minced garlic cloves. Stir in 2 tbsp melted butter and 3 tbsp olive oil until mixture is evenly moistened and holds together when pressed.

Make the herb crumb

Brush the top (skin-side) of each chicken breast with 2 tbsp lemon juice. Press the herb-panko mixture firmly onto the skin side of each breast so the crust adheres. Set breasts crust-side up on a plate.

Coat the chicken

Preheat oven to 200°C (400°F). Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place chicken breasts crust-side down and sear 2 minutes to set the crust (do not move). Flip and sear the underside 1–2 minutes to color. Transfer the skillet to the preheated oven and roast 12–16 minutes, until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Cooking time varies by breast thickness. If crust browns too quickly, tent with foil.

Sear and roast

Remove the skillet from the oven and let the chicken rest 5 minutes. Spoon any pan juices over the breasts and serve with lemon wedges.

Rest and finish

While the chicken roasts, heat 1 tbsp olive oil and 1 tbsp butter in a large sauté pan over medium-high heat. Add trimmed asparagus pieces and sauté 2–3 minutes until bright green and just tender. Add sugar snap peas and cook 1–2 minutes more until crisp-tender.

Cook vegetables

Season vegetables with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp lemon zest. Toss to combine and remove from heat. Serve immediately alongside the chicken.

Vieux Carré

90 Saint Bordeaux – Emilion Chateau Pas

Bellini

Sparkling Rosé Leitz "eins Zwei Zero" Rüdesheim

California Red Wine Newfound "gravels" "22

Haut-médoc Château De Braude '18 Bordeaux

Pouilly-fumé F. Blanchet '24 Loire

"frank's Pinot Noir" Clendenen Family Vintners '23