langley's gin, ẞаoɩɩкóç basil, σчрóпɩ Záxapηs ⚫ sugar syrup, λɛμóvɩ lemon

gin basil smash

eminente ambar claro 3yo rum, pάouλç • strawberries, pо укρέɩлput pink grapefruit dark and stormy

la cubanita

volcan tequila blend, mezcal, лεлóvɩ melon, лрáσɩvо μnλogreen apple, lime, ayaún agave, ẞaoɩɩкóç basil leaves.

paloma

tequila & mango empire dry gin, paστixa • mastic, passion fruit, ayyoúpɩ cucumber, τivτεp ginger, ẞaoɩɩкóç • basil

highball

estrella galicia especial

heineken lager

mamos pilsener

soda water

sprite 250 ml

coca cola zero

coca cola

milk chocolate with bueno

milk chocolate with orange and cinnamon

white chocolate with raspberry and pomegranate

milk chocolate with caramel and sea salt

MORNING dark chocolate with spices

natural mixed juice with seasonal fruits

natural orange juice

irish coffee

flat white

americano

cappuccino specialty coffee

double espresso specialty coffee

Sɩλóç espresso specialty coffee

Rinse and gently pat dry the basil leaves. Roll one larger leaf between your palms to release aromatic oils and set aside for garnish. Juice fresh lemons until you have 3/4 oz (about 22 ml) of juice and strain to remove pulp and seeds.

Prepare basil and citrus

Place 6–7 basil leaves into a shaker. Add the lemon juice and simple syrup. Using a muddler (or the back of a spoon), press and twist the basil lightly 6–8 times—enough to bruise the leaves and release aroma and oils but not so much that you shred them into bits which can make the drink bitter.

Muddle

Pour 2 oz Langley's gin into the shaker. Add 6 ice cubes (enough for a good chill) and secure the shaker lid.

Add gin and ice

Shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosted. This both chills and slightly dilutes the drink, integrating the basil, citrus, syrup, and gin.

Shake

Fill a rocks glass or short tumbler with crushed ice. Double-strain the shaken mixture into the glass using both the shaker strainer and a fine mesh strainer to catch small basil bits and ice shards. If you prefer more texture, single-strain without the fine mesh.

Strain over crushed ice

Slap the reserved basil sprig once between your palms to bloom the aroma and place it on top of the crushed ice. Add a lemon wheel or twist on the rim. Serve immediately with a short straw.

Garnish and serve

Langley's gin

Fresh basil leaves (whole, preferably Genovese or similar)

Fresh lemon juice

Simple syrup (1:1 sugar to water)

Crushed ice

Ice cubes (for shaking)

Basil sprig (for garnish)

Lemon wheel or twist (for garnish)

Hull and roughly chop 3–4 medium strawberries. Place in a blender or small food processor with 0.25 oz of the simple syrup and blitz until smooth. If necessary, press through a fine mesh strainer to remove seeds and obtain a silky purée. Measure 0.75 oz for the cocktail and refrigerate the remainder for another use.

Make strawberry purée

Add the rum, pink grapefruit juice, strawberry purée, lime juice and remaining simple syrup to a cocktail shaker.

Add a large handful of ice (enough to fill the shaker about two-thirds) and shake vigorously for 12–15 seconds, until the shaker is cold to the touch and slightly frosty.

Fill a highball or Collins glass with crushed ice (about 1 cup).

Strain the shaken mixture over the crushed ice, leaving room at the top for the ginger beer.

Carefully top the cocktail with 3 oz ginger beer to create a light 'Dark & Stormy' fizz. If you want extra ginger intensity, stir in the freshly grated ginger (about 1/4 tsp) into the cocktail before topping with ginger beer.

Garnish with the halved strawberry on the rim and slide a thin pink grapefruit wheel onto the glass. Optionally express a grapefruit peel over the drink to add aromatic oils.

Serve with a short stirring straw so the drinker can lift and combine the ginger beer with the rum/strawberry/grapefruit base as they prefer.

Añejo-style rum (3 year, amber)

Fresh pink grapefruit juice

Fresh strawberry purée

Fresh lime juice

Simple syrup (1:1)

Ginger beer (preferably spicy)

Freshly grated ginger (optional, for extra bite)

Strawberry (hulled and halved)

Thin pink grapefruit wheel

If you want a salted or Tajín rim, run a lime wedge around the outside rim of a highball or collins glass and dip the rim into a shallow plate of salt or Tajín. Set glass aside.

Rim the glass (optional)

Gently clap 4 of the basil leaves between your palms to release aromatics; reserve the remaining 2 leaves for garnish.

Fill the prepared glass with ice to chill while you mix, or fill a shaker with ice.

In a cocktail shaker or mixing glass, add the 4 gently-clapped basil leaves, Volcan tequila blend (2 oz), mezcal (0.5 oz), melon liqueur (0.5 oz), green apple liqueur (0.5 oz), fresh lime juice (0.5 oz), and agave syrup (0.5 oz).

Muddle basil and combine base

Lightly muddle the basil leaves with a muddler or the handle of a wooden spoon for 5–8 gentle presses — you want to bruise the leaves to release oils but not pulverize them (which can make the drink bitter).

Add a handful of ice to the shaker (if not already iced) and shake vigorously for 10–12 seconds to chill and slightly dilute the mixture.

Discard the ice from the chilled glass and add fresh ice (or leave the ice in the glass if you prefer). Strain the shaken cocktail into the prepared highball/collins glass over ice. Use a fine strainer if you want to remove tiny basil pieces; a standard Hawthorne strainer will also work.

Top gently with 3 oz club soda (or use 3 oz grapefruit soda for a sweeter, more classic Paloma flavor). Stir once gently with a bar spoon to integrate the soda without flattening it.

Taste and adjust: if you want it sweeter, add another 0.25 oz agave syrup and stir once; if you want more citrus brightness, add 0.25 oz lime juice.

Garnish with the reserved basil sprig and a lime wheel or wedge on the rim. Optionally slap the basil sprig against the back of your hand and place it on top of the drink to boost the aroma.

Volcan (volcán) tequila blend

Mezcal

Лεлóvɩ melon liqueur (melon liqueur)

Лрáσɩvо μnλo green apple liqueur or cordial

Ayaún agave syrup (or agave nectar)

Club soda (or grapefruit soda for sweeter Paloma)

Fresh basil leaves (ẞaoɩɩкóç basil)

Lime wheel or wedge

Small basil sprig

Salt or Tajín for rim (optional)

Place the 6 thin cucumber slices and 4 of the basil leaves in a mixing glass or shaker. Gently muddle 6–8 times—just enough to release cucumber juice and bruise the basil without turning it bitter.

Prepare cucumber and basil

Add the 0.5 tsp grated or thinly sliced fresh ginger and 0.5 oz simple syrup (or agave) to the muddled cucumber and basil. Give the mixture one short shake (dry) in the shaker to integrate.

Add ginger and sweetener

Add 1.5 oz tequila, 0.75 oz Mango Empire dry gin, 0.25 oz pastixa, 0.75 oz passion fruit purée, and 0.5 oz fresh lime juice to the shaker with the muddled aromatics.

Combine spirits and fruit

Fill the shaker with ice and shake briskly for 8–10 seconds to chill and lightly dilute.

Add ice and chill

Fill a highball glass with fresh ice cubes (about 1 cup). Double-strain the cocktail into the glass to remove solids (muddled bits and ginger).

Double strain into highball

Gently top with 3 oz chilled soda water. Stir once gently with a bar spoon to combine — 3 slow turns to integrate without flattening the fizz.

Top with soda

Thread the remaining 2 basil leaves onto a thin cucumber ribbon and lay across the top of the glass. Add a dehydrated passion fruit wheel or lime wheel on the rim if using. Express a final basil leaf over the drink (clap it between your palms) and place as a sprig to release aromatics.

Serve with a straw and a small stirrer. Recommend tasting and adjusting: if more sweetness is desired, stir in an additional 0.25 oz simple syrup; if brighter acidity is wanted, add 0.25 oz more lime juice.

Tequila (blanco)

Mango Empire Dry Gin

Pastixa (mastic-flavored liqueur) or other mastic liqueur

Passion fruit purée or strained pulp

Fresh basil leaves

Muddled cucumber (thin slices)

Fresh ginger (thinly sliced or grated)

Lime juice (fresh)

Simple syrup (1:1) or agave syrup

Soda water (chilled)

Ice (cubed)

Thin cucumber ribbon

Dehydrated passion fruit wheel or lime wheel (optional)

Chill the pint glass in a refrigerator or freezer for 10–15 minutes before serving if desired. The glass should be cool but not frosted solid.

Chill

If using garnish, cut a fresh lemon wedge and set it aside on the rim of the glass or on a small plate.

Remove the bottle from refrigeration and wipe any condensation from the bottle neck with a clean cloth. Open the bottle carefully with a bottle opener.

Open bottle

Hold the chilled pint glass at a 45-degree angle and begin pouring the Estrella Galicia Especial slowly down the side of the glass. Fill until about three-quarters full.

Gradually straighten the glass to an upright position and finish pouring down the center to create a 1–1.5 cm (about 0.4–0.6 in) head of foam. This preserves carbonation and aroma.

Wipe any drips from the bottle and place the bottle on the table beside the glass (or discard/recycle the bottle as appropriate).

Optionally, present the lemon wedge on the rim or serve it on the side. Note: Estrella Galicia Especial is traditionally served without citrus; the wedge is optional to suit guest preference.

Pint glass

Lemon wedge (optional)

Estrella Galicia Especial (lager)

Refrigerate Heineken until it reaches 3–5°C (37–41°F) for ideal serving temperature, about 2–4 hours if placed from room temperature. For faster chilling, place bottle in an ice-water bath for 20–30 minutes.

Chill beer

Use a clean pilsner or lager glass. If the glass is warm, place it in the freezer for 10–15 minutes or rinse with cold water then dry. Do not serve in a greasy or soapy glass, as residue will reduce head retention and aroma.

Prepare glass

If you prefer an extra-cold experience, add the optional ice to a mixing container, briefly swish the glass in the ice water, then discard the ice and water and dry the glass. Do not add ice to the beer itself—this will water it down.

Optional: chill glass with ice

If serving bottled Heineken, open with a bottle opener. If draft, ensure the tap is clean and pour using the standard technique: hold glass at a 45° angle and open the tap fully.

Open bottle or draw draft

Start pouring with the glass tilted at 45°. Aim the stream at the midpoint of the side of the glass so the beer flows gently. Once the glass is roughly two-thirds full, slowly tilt upright and finish pouring down the center to develop a 1–1.5 inch (2.5–3.5 cm) foam head. For draft, close the tap smoothly to avoid excessive foam.

Pour beer

If desired, place a lemon or lime wedge on the rim for guests who like a citrus note. Traditionally a lager like Heineken is served without citrus, so offer it on the side.

Garnish (optional)

Place the poured beer on a coaster with a small napkin. Serve immediately at 3–5°C (37–41°F). Advise guests to sip and enjoy the mild bitterness and crisp finish typical of a pale lager.

Serve

Provide a coaster and napkin alongside the glass to catch condensation. Replace coaster or napkin as needed during service.

Heineken lager (bottle or draft)

Ice (optional, for cooler climates or draft glass chilling)

Lemon or lime wedge (optional garnish)

Clean pilsner or lager glass

Beer coaster

Small napkin

Heat 13 L of strike water to 74°C to reach a mash temperature of 64°C (target mash temp 64°C ±1°C) when mixing with the crushed malts. Dough in the grain bill (5.0 kg pilsner malt, 0.3 kg light crystal/Carapils, 0.2 kg Vienna, 0.15 kg Carapils) and stir to remove dry pockets. Hold mash at 64°C for 60 minutes, stirring or recirculating briefly every 10–15 minutes. Perform an iodine test near the end of the mash to ensure conversion.

Mash

Raise temperature to 75°C for a 10-minute mash out by adding 2–3 L of 78–80°C water or applying direct heat if your system allows. Begin lautering: recirculate first runnings until clear, then collect wort into the kettle. Sparge with approximately 9–10 L of 75°C water to collect about 23–25 L of pre-boil wort (target pre-boil volume ~23 L).

Mash Out & Lauter

Bring wort to a vigorous boil and start a 60-minute timer. Add 20 g Saaz hops at 60 minutes (bittering). With 15 minutes left in the boil, add Irish moss or whirlfloc (1 tsp) and 15 g Saaz hops. At 5 minutes left, add the remaining 15 g Saaz hops. Total boil time = 60 minutes. Watch for boil-overs and adjust heat as needed.

Boil & Hops Schedule

After the 60-minute boil, cool the wort quickly to 10–12°C using an immersion chiller, plate chiller or ice bath. While chilling, aerate the wort by splashing or using an aeration stone. Transfer chilled, aerated wort to the sanitized fermenter, leaving behind heavy trub.

Chill & Transfer

Hydrate or create a starter for the chosen lager yeast if required (recommended for healthy lager ferment). Pitch the yeast into the wort at 10–12°C. Ferment at 10–12°C for 7–10 days or until active fermentation slows and SG has dropped significantly (target original gravity ~1.046). If using ale yeast for an 'alt' style (not recommended for true pilsener) adjust temperatures accordingly.

Pitch Yeast & Primary Fermentation

When main fermentation is complete (usually after 7–10 days), raise temperature to 16–18°C for 48 hours to perform a diacetyl rest. After the rest, cold crash to 2–4°C over 24–72 hours to help clearing. Rack to a secondary fermenter or leave in primary and lager (cold condition) for 3–6 weeks at 0–4°C to mature, clarify and mellow flavors.

Diacetyl Rest & Secondary

Sanitize bottles, caps and bottling equipment. Boil 130 g priming sugar in 250 ml water for 5 minutes, cool and add to bottling bucket. Rack beer gently onto the priming solution to get an even mix. Bottle and cap. Store bottles at 18–20°C for 10–14 days to carbonate, then move to cold storage (4°C). Alternatively, keg and force-carbonate to 2.4–2.6 volumes CO2.

Carbonation & Bottling

Condition bottles at cold temperatures for at least 2–4 weeks for optimal flavor and clarity. Serve chilled at 4–7°C in a pilsner glass. Expected final gravity should be around 1.008–1.012 producing a clean, crisp pilsener with moderate bitterness and a delicate Saaz aroma.

Serving

Sanitize all equipment that comes into contact with cooled wort or beer using Star San (follow manufacturer's dilution). Rinse if required and avoid contamination.

Sanitization

Pilsner malt (2-row pale)

Pilsner Malt (light crystal/Carapils or 10L)

Vienna or Munich malt (optional for body)

Carapils (for head retention)

Saaz hops (4.5% AA) - bittering

Saaz hops (4.5% AA) - flavor/aroma

Irish moss or whirlfloc (optional clarifier)

Liquid lager yeast (e.g., Wyeast 2124 Bohemian Lager or WLP830 German Lager)

Priming sugar (dextrose) for bottling

Water (brewing liquor, strike and sparge combined)

Yeast nutrient (optional)

Gypsum or brewing salt (adjust to taste for water profile)

Sanitizer (Star San or similar)

Bottles or keg and caps

Place filtered water in the refrigerator and chill to 2–8°C (35–46°F). Cold water absorbs CO2 best and produces the most effervescence.

Chill water

Use a soda siphon, home carbonation machine (e.g., SodaStream), or a commercial carbonator. Ensure all parts and bottles are clean, dry, and designed to withstand carbonation pressure.

Prepare equipment

Pour the chilled filtered water into the carbonation bottle up to the indicated fill line. Leave the headspace recommended by the manufacturer (usually 1–2 inches / 2–5 cm). Do not overfill.

Fill bottle

Attach the bottle to the carbonator following the manufacturer's instructions. If using a CO2 tank and regulator: set regulator to 30–40 psi (typical home range), open valve briefly in short bursts to introduce CO2, then allow pressure to equalize. For consumer machines, press the carbonation button or lever in 1–3 short bursts until desired fizziness is reached (usually 2–3 bursts). Total CO2 volume added will depend on machine; aim for medium to high carbonation.

Carbonate

After carbonation, leave the sealed bottle in the fridge for 10–30 minutes to allow CO2 to dissolve further into the water for a crisper bite.

Soak and rest (optional for stronger fizz)

Carefully remove the bottle from the machine, keeping it upright. If using a siphon, discharge any excess pressure per manufacturer instructions. Pour soda water into an ice-filled glass if desired. Add lemon or lime wedge for garnish or a hint of citrus, being careful not to compress the fruit into the glass which can cause foaming.

Keep any unused soda water sealed in a pressure-rated bottle and refrigerated. Consume within 24–48 hours for best effervescence. Over time CO2 will gradually escape and the water will go flat.

Storage

Cold filtered water

Carbon dioxide (CO2) gas - food grade, compressed

Ice (optional)

Lemon or lime wedge (optional, for garnish)

Place a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice and water while you prepare ingredients. Drain if you used ice to chill.

Chill glass and prepare ice

Add 15 ml fresh lemon juice, 10 ml fresh lime juice, and 15 ml simple syrup into the chilled glass. Stir briefly to combine the juices and syrup.

Gin Basil Smash

La Cubanita

Paloma

Highball

Estrella Galicia Especial

Heineken Lager

Mamos Pilsener

Soda Water

Sprite 250 Ml

Coca Cola Zero

Coca Cola

Milk Chocolate With Bueno

Milk Chocolate With Orange And Cinnamon

White Chocolate With Raspberry And Pomegranate

Milk Chocolate With Caramel And Sea Salt

Morning Dark Chocolate With Spices

Natural Mixed Juice With Seasonal Fruits

Natural Orange Juice

Irish Coffee

Flat White

Americano

Cappuccino Specialty Coffee

Double Espresso Specialty Coffee

Sɩλóç Espresso Specialty Coffee