Wild Pistachio Coffee

Ottoman Coffee

Seehof 'Elektrisch' Kabinett

Espresso

Pehu-Simonet 'Face Nord' Grand Cru Brut

Francois Chidaine 'Brut Tradition'

cacao infused mezcal, miso red vermouth, satsuma cheong ferment, saline

Bodrum Negroni

vermouth of pinot gris, pineapple amaro, rose geranium, lemon oil

Flowers Every Night

lactic, sparkling wine olio nuovo-washed gin or vodka, olive and french dry vermouths, whisper of house olive brine

Anatolian Martini

house blend of aperitifs, lemon peel and vanilla

Caesura Spritz

Ararat Charles Aznavour 25 Year

Ararat Dvin Collection 10 Year

Barrell Dovetail

Makers 46 Bills Recipe

El Tesoro Extra Anejo

Clase Azul Plata

Cocchi Vermouth Di Torino

Clase Azul Reposado

Dolin Vermouth De Chambray Blanc

Veso Solstice

Cocchi Americano Bianco

Matchbook Daytrip Peach Aperetif

Home Base Bitter 'Winter Batch 04'

Leopolds Bitter Bianco

Brew 1 1/4 cups of very strong coffee using your preferred method (drip, French press, or pour-over). If you want extra espresso-like body, dissolve 1 tsp instant espresso powder into 1/4 cup hot water and add to the brewed coffee. Keep the coffee hot and set aside.

Brew

In a small dry skillet over medium heat, toast 2 tablespoons of shelled pistachios, shaking the pan frequently, until fragrant and lightly golden (about 2–3 minutes). Transfer to a board and finely chop or pulse briefly in a food processor. Toasting intensifies the nutty flavor.

Toast and Chop Pistachios

In a small saucepan, combine 2 tablespoons granulated sugar and 2 tablespoons water. Heat over medium, stirring until the sugar dissolves and the mixture comes to a gentle simmer. Add the chopped toasted pistachios and 1 tsp pistachio paste (if using) and simmer for 1–2 minutes to infuse. Remove from heat and stir in 1 tsp vanilla extract and a pinch of salt. Let the syrup steep for 3 minutes to develop flavor, then strain through a fine mesh sieve into a small bowl or jar, pressing on solids to extract syrup. Discard solids. Taste and adjust sweetness; add the optional sweetener if additional sweetness is desired.

Make Syrup

Combine 1/2 cup whole milk and 1 tablespoon heavy cream (if using) in a small pitcher. Steam with an espresso steamer until microfoam forms (about 20–30 seconds) and milk reaches about 140–150°F (60–65°C). If you don't have a steamer, heat the milk until hot but not boiling, then froth vigorously with a handheld frother or shake in a tightly sealed jar and tap to settle large bubbles.

Pour the hot brewed coffee into a mug. Stir in 2–3 tablespoons of the strained pistachio syrup (adjust to taste). Add the hot frothed milk, holding back the foam with a spoon, then spoon the foam on top.

Garnish with 1 teaspoon crushed pistachios and a pinch of ground cardamom or cinnamon if desired. Serve immediately.

strong brewed coffee (fresh)

hot water

instant espresso powder (optional, for extra body)

granulated sugar

water

unsalted shelled pistachios (finely chopped)

pistachio paste or pistachio butter (optional, for extra richness)

vanilla extract

salt

whole milk (or milk of choice)

heavy cream (optional, for richer foam)

sweetener (optional, honey or simple syrup)

crushed pistachios

ground cardamom or cinnamon (optional)

Measure 120 ml cold water per cup (use the coffee cup you will serve in to measure) and place into the cezve (small long-handled copper/brass pot) or a small saucepan. If using cardamom, lightly crush 1 pod and add to the water.

Prepare ingredients

Add 2 teaspoons of very finely ground Turkish coffee and 1 teaspoon sugar (adjust to taste) to the cold water in the cezve. Do not stir yet.

Add coffee and sugar

Stir the mixture gently until the coffee and sugar are fully dissolved into the water and you have an even, suspended mixture with a thin foam forming on top.

Mix thoroughly

Place the cezve on very low heat. Heat slowly — the key is to develop foam without boiling. As the coffee warms, a dark foam will form. Watch closely (about 3–4 minutes).

Slowly heat

Just before the coffee begins to boil and rise, remove the cezve from the heat to prevent boiling over. Spoon a little of the foam into each serving cup to preserve the foam layer.

First foaming

Return the cezve to low heat. Allow the coffee to nearly foam and rise a second time (about 30–45 seconds), then remove from heat again. If you prefer a stronger brew, you can repeat once more, but avoid a full boil.

Second heat

Let the coffee settle for 20–30 seconds, then slowly pour the coffee into the serving cup(s), aiming to distribute foam evenly. Pour gently to leave the majority of grounds at the bottom of the cezve.

Settle grounds and pour

If you want to slightly cool the coffee without losing foam, set the cup briefly on a saucer with a few ice cubes nearby to cool the cup bottom or pour a small splash of cold water into the cup before serving (traditional but optional).

Optional cooling

Serve the cup of Ottoman coffee immediately with a small glass of cold water for cleansing the palate and an optional sweet such as a sugar cube or lokum. Advise guests to wait a minute before sipping to allow grounds to settle to the bottom.

finely ground Turkish coffee

cold water

cardamom pods (optional)

ice (for cooling, optional)

cold water (small glass for palate cleansing)

sugar cubes or lokum (Turkish delight) (optional)

Place the Riesling Kabinett and sparkling water in the refrigerator for at least 30 minutes beforehand so both are well chilled. Prepare a large wine or Collins glass and have ice ready.

Chill and measure

Using a microplane or fine zester, take very thin strips of lemon zest, avoiding the bitter white pith. Cut 3 long thin cucumber slices with a peeler for ribbons.

Place 3–4 large ice cubes into the glass. Lay the cucumber ribbons against the inside of the glass so they show through the sides. Add the lemon zest into the glass on top of the ice.

Add ice and aromatics

Pour the 1 tablespoon fresh lemon juice and 1 teaspoon fresh lime juice into the glass. Add 1 teaspoon elderflower liqueur (or cordial). Taste and, if you prefer slightly sweeter, add 1 teaspoon simple syrup; stir gently to combine.

Add citrus and sweet elements

Slowly pour 1 cup chilled Riesling Kabinett into the glass to preserve effervescence, then top with 1 cup chilled sparkling water. Stir once gently with a bar spoon (2–3 slow turns) to integrate ingredients without flattening the bubbles.

Add wines and top

Garnish with a single fresh mint sprig and, optionally, an edible flower or a micro herb for an elegant touch. Serve immediately while effervescent and cold.

Suggested pairing: light seafood or asparagus dishes; this accentuates the Riesling Kabinett’s bright acidity and subtle residual sugar.

Riesling Kabinett wine (Seehof style or similar, chilled)

Dry sparkling water or club soda (chilled)

Lemon juice, freshly squeezed

Lime juice, freshly squeezed

Lemon zest (very thin strips)

Thin cucumber ribbons

Elderflower liqueur (or non‑alcoholic elderflower cordial)

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

Ice (large cubes)

Fresh mint sprig

Optional: edible flower or micro herbs

Ensure the espresso machine's water reservoir/boiler is filled with filtered water (about 2 liters for multiple shots). Turn the machine on and allow it to fully heat until pressure and temperature stabilize (usually 15–30 minutes depending on the machine).

Fill boiler and preheat machine

Place the demitasse cup or shot glass on the machine's cup warmer. If desired, run a short purge (about 20–30 ml) of water through the group head into a drain to heat the group and stabilize temperature, then discard that water.

Pre-warm the cup

Weigh 18 g of freshly roasted espresso beans. Adjust grinder to a fine setting suitable for espresso. Aim for a grind that produces a 25–30 second extraction (see test extraction below).

Weigh beans and set grinder

Grind the 18 g of beans directly into the clean, dry portafilter basket. Tap the side gently to settle grounds and ensure an even surface.

Grind directly into portafilter

Use a distribution tool or gently level the grounds with a finger/flick to remove major concentration points. Ensure the bed is even and there are no large air pockets.

Distribute grounds

Apply a firm, level tamp of about 30 lbs (13–15 kg) pressure with the tamper. Polish with a slight twist to create a smooth puck. Wipe any grounds from the rim of the portafilter.

Tamp

Insert and lock the portafilter into the group head. Place the pre-warmed cup or shot glass beneath the spout.

Lock in portafilter

Start the pump immediately. Aim to pull 36–40 g of liquid (yield) from an 18 g dose in 25–30 seconds for a classic double espresso (ratio ~1:2). If your machine has volumetric control, stop when you reach ~36–40 g. Otherwise, watch and stop the shot by time or feel.

Start shot and time

Look for a steady, honey-like stream that transitions from dark to golden and then blonde. If extraction is too fast (<20 s) the grind should be finer next time; if too slow (>35 s) grind coarser.

Observe the shot

Serve the espresso immediately in the pre-warmed cup to preserve crema and aroma.

Serve

Knock out the used puck into a knock box, rinse and wipe the portafilter, brush the group head, and run a short purge to clear the group head for the next shot.

Clean up

If the shot tastes sour or under-extracted, make the grind finer, increase dose slightly, or lengthen extraction time. If it tastes bitter or over-extracted, make the grind coarser, reduce dose, or shorten extraction time. Record grind setting, dose, yield, and time to dial in consistency.

freshly roasted espresso beans (whole)

filtered water (for espresso machine boiler)

optional: filtered water (for rinsing group and cup)

espresso machine with 58 mm (or appropriate) portafilter

burr grinder (set for fine espresso)

tamper that fits portafilter

clean portafilter basket (single/double as appropriate)

scale (precision 0.1 g)

shot glass or demitasse cup (pre-warmed)

brush or cloth for cleaning

Place the Pehu-Simonet 'Face Nord' Grand Cru Brut in the refrigerator for at least 3 hours prior to serving, or chill in an ice bucket (half ice, half water) for 20–30 minutes until the bottle reaches about 45°F / 7°C.

Chill the bottle

Select clean, dry champagne flutes. If possible, chill glasses briefly in the refrigerator for 10–15 minutes so the wine stays cooler longer when poured.

Prepare the flutes

Remove the foil and loosen the wire cage while keeping your thumb firmly on the cork. Tilt the bottle at a 45° angle away from people and gently twist the bottle (not the cork) while holding the cork to ease it out with a quiet pop. Wipe the bottle lip with a clean cloth.

Open the bottle safely

Pour an initial small amount (about 1–2 tablespoons) into each flute to let the bubbles settle, then top each glass to about two-thirds full (roughly 4–5 oz / 120–150 ml per glass). Pour gently down the side of the glass to preserve fine bubbles and aroma.

Pour properly

If using a lemon twist, twist it over the glass to express oils and drop it gently onto the rim. For a pear slice, use a very thin slice and hang it on the rim or float it on the surface. These light garnishes complement the wine's fruit and mineral notes without overpowering them.

Add a garnish (optional)

Serve the Pehu-Simonet 'Face Nord' Grand Cru Brut immediately while it is cold and lively. Provide water on the table to cleanse the palate between pours or courses.

Serve and enjoy

Pehu-Simonet 'Face Nord' Grand Cru Brut (chilled)

Champagne flutes

Lemon twists (thin)

Pear slices (very thin)

Crystal or chilled water pitcher (for palate reset)

Place the bottle of Francois Chidaine 'Brut Tradition' in an ice bucket filled with equal parts ice and cold water for 20–30 minutes, or refrigerate upright for at least 3 hours. Aim for 45°F (7°C).

Chill bottle

Store clean champagne flutes in a cool place or place them briefly in the refrigerator or freezer (5–10 minutes) so they are slightly chilled but not frosted. Ensure glasses are dry and free of detergent residue to preserve bubbles.

Chill glassware

Hold the bottle at a 45° angle pointing away from people and breakable objects. Remove the foil capsule from the top of the bottle. Loosen the wire cage by untwisting the tab (usually 6 half-turns) but keep the cage over the cork with your thumb to prevent the cork popping unexpectedly.

Remove foil and loosen cage

With a napkin over the cork, hold the cork and cage firmly with one hand. With the other hand, grasp the bottle base and gently twist the bottle (not the cork) slowly and deliberately. Expect some hiss; do not force a loud pop. Aim for a quiet release of pressure over 3–5 seconds.

Hold and twist

After opening, wipe the bottle mouth with the napkin to remove any sediment or moisture.

Wipe the neck

Pour a small amount (about 1–2 ounces / 30–60 ml) into a host glass to taste and ensure the wine is in good condition (clean aroma and balanced bubbles). Return any unused portion to the bottle.

First pour / taste

Hold the flute by the stem and pour slowly, tilting the glass at a 45° angle and aiming for a gentle flow down the inner wall. Fill each flute about two-thirds full (approximately 4–5 ounces / 120–150 ml) to preserve aromatics and bubbles.

Serve guests

If desired, add a single thin lemon or orange twist across the rim or drop one fresh raspberry into each flute. Serve alongside light canapés or charcuterie to complement the wine's freshness and acidity.

Garnish and accompany

If the bottle is not finished, reseal it with the original cork placed back or a sparkling wine stopper. Store upright in the refrigerator and consume within 1–3 days for best effervescence and flavor.

Storage of open bottle

When presenting Francois Chidaine 'Brut Tradition', mention its typical profile: crisp acidity, fine mousse, notes of green apple, citrus, and a mineral/stone character. Recommend small bites such as mild cheeses, oysters, smoked salmon, or light, saline canapés to accentuate its freshness.

bottle Francois Chidaine 'Brut Tradition' (chilled to 45°F / 7°C)

champagne flutes (clean, chilled)

ice bucket with ice and water

napkin or small towel

thin lemon or orange twist (for garnish)

fresh raspberries or strawberries

light canapés or charcuterie (assorted)

Pour 8 oz mezcal into a clean glass jar. Add 1 tablespoon toasted cacao nibs, seal and shake gently.

Let infuse at room temperature for 24 hours, taste after 12 hours—infuse up to 48 hours for stronger cacao flavor. Strain through a fine mesh or coffee filter into a clean bottle. Discard nibs. Chill before use.

Whisk 1 teaspoon white miso paste with 2 tablespoons warm sweet red vermouth to dissolve completely. Once smooth, combine with remaining vermouth (total 10 oz) and stir until blended.

Let rest refrigerated for at least 1 hour, then strain through fine mesh or cheesecloth to remove any solids. Store chilled; yields flavored vermouth for multiple cocktails.

In a small jar, combine 2 oz freshly squeezed satsuma (mandarin) juice and 2 teaspoons sugar. Stir until sugar dissolves.

Add a small pinch of active cheong starter, water kefir grains, or a pinch of active dry yeast to begin gentle fermentation. Cover with a breathable lid (cheesecloth) and leave at room temperature for 12–24 hours until slightly effervescent and tangy. Refrigerate to slow fermentation. If you prefer to skip fermentation, reduce to a simple satsuma syrup made by dissolving sugar into warm juice; cool before using.

Place a rocks glass in the freezer for a few minutes or fill it with ice and set aside while preparing the cocktail.

Chill glass

Add 2 oz cacao-infused mezcal, 1 oz miso red vermouth, 1/2 oz satsuma cheong ferment (or satsuma syrup if using the shortcut), 1/4 tsp saline solution, and 2 dashes of orange bitters to the mixing glass.

Stir the mixture briskly with a bar spoon for 20–30 seconds (about 30–40 full revolutions) until well chilled and properly diluted (the mixing glass should get frosty).

Discard ice from the chilled rocks glass and place one large clear ice cube or sphere inside.

Strain the stirred cocktail over the large ice cube into the rocks glass.

Express a thin peel of satsuma over the drink to release the oils, rim the glass with the peel, then drop it in as a garnish.

Optionally, grate a small dusting (about 1 tsp) of high-quality dark chocolate over the top for additional cacao aroma and serve immediately.