Jarritos Mexican Soda

Horchata

20 oz. Juice

Coke Products

Wine Merlot

Jose Cuervo, Sauza, 1800 Tequila, Cointreau, Grand Marnier, lime juice, and sweet & sour mix shaken and served on the rocks.

The Ultimate Margarita

Wine Chardonnay

Wine Moscato

Wine Cabernet

Wine Sangria

Wine Pinot Grigio

Draft Beer Domestic

Craft Beer All Day IPA

Domestic Bud Light

Import Corona

Sangria Margarita

Chardonnay

Delicias Margarita

Reposado tequila, agave syrup, triple sec, and fresh-squeezed lime juice.

Skinny Margarita

Ultimate Margarita

Moscato

Sangria

Merlot

Import

Place tamarind paste and 1 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring and breaking up the paste until fully dissolved, about 4–6 minutes.

Prepare tamarind syrup

Add 1/2 cup granulated sugar to the saucepan and stir until the sugar dissolves. Continue simmering gently for 3–4 minutes to thicken slightly.

Remove from heat and stir in 1 tablespoon fresh lime juice. Taste and adjust sweetness: if too tart, add up to 1–2 tablespoons more sugar, stirring until dissolved.

Strain the syrup through a fine-mesh sieve into a heatproof container to remove fibers and seeds. Let cool to room temperature, then chill in the refrigerator until cold (about 30–45 minutes). The syrup yields about 3/4 to 1 cup concentrated flavor.

In a pitcher combine 1 liter chilled sparkling water, 1 cup granulated sugar, 2 tablespoons fresh lime juice, 1/2 teaspoon vanilla extract, and 1 teaspoon kosher salt. Stir vigorously until the sugar dissolves. (If you prefer a fully clear soda, dissolve the sugar first in 1/4 cup warm water to make a simple syrup, cool, then add to the sparkling water.)

Make lightly flavored soda base

Taste the soda base. It should be lightly sweet, slightly tangy and have a hint of vanilla — remember you'll add concentrated fruit syrup, so base should be balanced but not overly sweet. Adjust with up to 2 tablespoons more lime juice or 1–2 tablespoons more simple syrup if needed.

To serve, add 1.5–2 tablespoons of the chilled tamarind syrup per 8 fl oz (1 cup) glass of soda base (about 90–120 ml). Stir gently to combine so carbonation is retained. For a full 1-liter pitcher, add about 6–8 tablespoons (90–120 ml) of syrup, taste, and adjust to preference.

Combine syrup and soda

Fill glasses with ice (about 1/2 cup ice per serving), pour the flavored Jarritos-style soda over the ice, garnish with a lime wedge and mint sprig if using. Serve immediately.

Alternate flavors: swap the tamarind syrup for equal quantities of other fruit syrups (mango, pineapple, mandarin, hibiscus/agua de jamaica, tamarindo, or strawberry). Make the syrup by simmering 1 cup fruit purée or chopped fruit with 1/2 cup sugar and 1/4–1/2 cup water until slightly thickened, then strain and chill.

For a traditional Jarritos sweetness and fizz, use chilled sparkling water and cold syrup; avoid vigorous stirring once syrup is added to preserve carbonation.

sparkling water

granulated sugar

fresh lime juice

kosher salt

pure vanilla extract

tamarind paste (or pulp)

water

ice cubes

lime wedges

fresh mint (optional)

Rinse 1 cup long-grain white rice under cold water until the rinse water runs mostly clear to remove surface starch. Drain. Place the rinsed rice in a bowl or container and add 2 cups whole milk and 1 cup of the water (room temperature). Add the 2 whole cinnamon sticks. Cover and let soak at room temperature for at least 4 hours, preferably 6–8 hours or overnight for best flavor extraction.

Rinse and soak rice

After soaking, remove the cinnamon sticks (reserve for simmering) and transfer the rice, milk, and any soaking liquid into a high-speed blender. Add the remaining 2 cups water. Blend on high for 1–2 minutes until the rice is very broken down and the liquid is opaque and slightly frothy. If your blender is small, blend in two batches to avoid overflow.

Blend rice mixture

Place a fine-mesh sieve lined with cheesecloth (or a nut-milk bag) over a large bowl or pitcher. Pour the blended rice mixture through the sieve, letting the liquid drain. Gather the cheesecloth and gently squeeze to extract as much liquid as possible. Discard the solids (or reserve for another use, such as adding to baked goods).

Strain the blended mixture

Pour the strained liquid into a medium saucepan. Add 1 cup granulated sugar, 2 tsp ground cinnamon, and the reserved cinnamon sticks. Warm over medium-low heat, stirring frequently, just until the sugar dissolves and the mixture is warm — do not boil (about 5 minutes). Remove from heat and let sit for 10–15 minutes off the heat to allow cinnamon flavor to deepen. If using sweetened condensed milk for extra creaminess/sweetness, whisk in 2 tbsp now until fully incorporated.

Dissolve sugar and infuse cinnamon

Remove and discard the cinnamon sticks. Stir in 1 tsp vanilla extract. Transfer the horchata to a pitcher. Taste and adjust sweetness or cinnamon: add up to 2 tbsp more sugar or 1–2 tbsp more condensed milk if you prefer it sweeter, or a pinch more ground cinnamon. Refrigerate the pitcher until well chilled, at least 2 hours.

Finish with vanilla and chill

When ready to serve, stir the horchata well. Fill glasses with ice (about 1/2 cup ice per 8-oz glass). Pour chilled horchata over ice. Sprinkle a light dusting of 1 tsp ground cinnamon over the top of the pitcher or individual glasses as a garnish. Serve cold.

Serve

Store leftover horchata in a sealed container in the refrigerator for up to 3–4 days. Shake or stir before serving, as separation is natural. Do not freeze (dairy will separate).

Storage

long-grain white rice

whole milk

ground cinnamon

vanilla extract

whole cinnamon sticks

ground cinnamon (for garnish)

sweetened condensed milk (optional, for creamier/sweeter horchata)

Thoroughly wash carrots, apples, oranges, lemon, and ginger. Peel carrots, oranges, and lemon. Core apples and cut into pieces that fit your juicer or blender. Trim any rough ends from the ginger and slice into thin pieces.

Wash and prepare produce

Feed carrots, apples, oranges, lemon, and ginger through the juicer in batches according to the manufacturer's instructions. Alternate firmer items (carrots, apples) with softer ones (oranges, lemon) to help maintain steady flow. Collect the juice in a container until you have approximately 20 fl oz (about 600 ml).

Juice the ingredients

If the yield is less than 20 oz, run more apple or orange through the juicer until you reach the target volume. Stir the collected juice to combine flavors evenly.

Place prepared carrots, apples, oranges, lemon, and ginger into a high-speed blender with 1/2 cup (120 ml) of the cold water. Blend on high until very smooth, about 45–60 seconds. Pour the puree through a fine mesh strainer or nut milk bag into a bowl, pressing or squeezing to extract as much liquid as possible. Repeat with remaining produce and add water as needed to reach about 20 fl oz (600 ml).

Blend and strain

Taste the juice. If it needs extra sweetness, stir in up to 1 teaspoon honey or agave, dissolving fully. If the juice is too thick or intense, add cold water a tablespoon at a time until it reaches desired taste and approximately 20 fl oz volume.

If serving cold, stir in ice cubes or chill the juice in the refrigerator for 10–15 minutes. Give a final stir before serving.

Pour the juice into a 20 oz (600 ml) serving glass or bottle. Garnish with a thin lemon wheel or a small piece of ginger on the rim if desired.

large carrots, peeled and trimmed

large apples (Fuji or Gala), cored

large oranges, peeled

large lemon, peeled (remove seeds)

fresh ginger, peeled

cold water (to adjust consistency)

honey or agave (optional, for sweetness)

ice cubes (optional, for serving)

Ensure Coca‑Cola (or chosen Coke product) is well chilled — ideally refrigerated at least 2 hours beforehand. If you prefer a lighter option, have Coke Zero or Coke Light chilled and ready as an alternative.

Chill and prepare

Place about 1/2 cup (approx. 4–6) ice cubes into each highball glass so drinks stay cold without diluting too quickly.

Fill glasses with ice

Using a jigger or measuring cup, pour 1 cup (240 ml) of chilled Coca‑Cola into each prepared glass. Pour gently down the side of the glass to preserve carbonation.

Measure and pour

Squeeze one lime wedge into each glass to add a bright citrus note, then drop the wedge in. Optionally add a maraschino cherry to each glass for a classic diner presentation.

Add garnishes

If you prefer a slightly sweeter drink, stir in 1/2 tsp of simple syrup per glass and gently mix with a stirrer to combine. Taste and adjust as desired.

Adjust sweetness (optional)

Give each glass a gentle stir once garnishes and optional syrup are added. Serve immediately while the Coke is fizzy and cold.

Use the bar spoon or stirrer to mix any added simple syrup and to position the garnish neatly. Present glasses on a tray or coaster as desired.

Coca‑Cola (regular or diet, chilled)

Coke Zero / Coke Light (optional alternative, chilled)

Fresh lime wedges

Ice cubes

Maraschino cherries (optional)

Simple syrup (optional, for sweeter drinks)

Highball or long glasses

Stirrer or bar spoon

Jigger or measuring cup

Sort and remove stems and any underripe or spoiled grapes. Rinse briefly if very dirty. Crush or press grapes to produce must (juice, skins and seeds). Transfer the crushed must to a sanitized primary fermentation vessel (approx. 25 L) leaving some headspace for cap formation and CO2 expansion.

Prepare grapes

Measure specific gravity with a hydrometer and take a pH/acid reading if available. If gravity is low and you want higher alcohol, dissolve sugar in a small amount of warm water and add to the must to raise potential alcohol (target starting specific gravity ~1.080–1.095 for Merlot). If acidity is low, add small amounts of acid blend (start with 1–2 g, dissolve and mix, then re-test) until taste/TA is appropriate. If the must is excessively concentrated, add up to 2 L potable water to adjust volume and balance.

Test and adjust must

Sprinkle pectic enzyme over the must, stir to incorporate and let rest 12–24 hours to improve extraction and clarity. Add yeast nutrient evenly. After resting, crush and dissolve potassium metabisulfite (Campden) in a small amount of water and add to the must to sanitize native microbes; wait 24 hours before pitching yeast.

Additives

Rehydrate the wine yeast per manufacturer instructions (typically in 30–40 ml warm water). Pitch yeast into the must and mix thoroughly. Fit a loose lid or airlock; punch down the cap (the layer of skins) 2–3 times per day during active fermentation to keep skins wet and extract color and tannin. Maintain fermentation temperature around 20–25°C (68–77°F). Fermentation should be vigorous and last about 5–10 days until the specific gravity falls to roughly 1.030–1.020.

Pitch yeast and start fermentation

When primary fermentation has slowed and gravity is near 1.030–1.020, press the must to separate wine from skins and seeds. Transfer the free-run and pressed wine into a sanitized carboy/secondary fermenter, leaving sediment behind. Fit an airlock.

Press and transfer

Allow secondary fermentation to finish in the carboy at 15–20°C (59–68°F). Monitor gravity periodically; when it reaches stable final gravity (approx. 0.990–0.998 to 0.995–1.000 depending on residual sugar target), rack the wine off gross lees into a clean carboy. Add a small dose of potassium metabisulfite (approx. 1/4 tsp in solution) to protect from oxidation if desired.

Secondary fermentation

Over the next 1–3 months, rack the wine every 4–8 weeks to remove sediment until the wine is clear. If you plan to back-sweeten, stabilize with potassium sorbate (1 tsp) and a measured dose of metabisulfite, then adjust sweetness with a sterile sugar syrup to taste. Otherwise, allow the wine to dry naturally.

Clarification and stabilizing

Age the wine for at least 6–12 months (Merlot benefits from 12–24 months) in carboy or oak (if desired) to develop complexity. If using oak, add barrels or oak chips/staves during aging and monitor oxygen exposure. Keep stored at cool, stable temperatures (12–16°C / 54–61°F).

Aging

When the wine is clear and stable (no fermentation activity, free SO2 at appropriate level if measured), siphon the wine into sanitized bottles leaving minimal headspace. If needed, add a measured dose of potassium metabisulfite to achieve ~30 ppm free SO2 in finished wine.

Final preparations

Cork the bottles and store them upright for a few days to ensure cork seal, then store horizontally in a cool, dark place. Allow additional bottle aging for at least 3–6 months before drinking; longer for improved integration (12+ months recommended).

Corking and resting

fresh Merlot grapes (destemmed and crushed)

potable water (for adjusting must, optional)

wine yeast (Saccharomyces cerevisiae, red wine strain)

wine yeast nutrient

pectic enzyme

acid blend (tartaric/malic/citric mix) - to adjust TA

potassium metabisulfite (Campden) - for sulfiting

potassium sorbate (optional, for stabilizing before sweetening)

sugar (granulated) - to adjust potential alcohol if necessary

sterile fermentation vessel (approx. 25 L) with airlock

hydrometer

siphon/tubing

carboy/secondary fermenter (20 L)

bottles and corks

Rub the rim of a rocks or Old Fashioned glass with a cut lime wedge. Pour the coarse salt onto a small plate and gently press the rim into the salt to create an even salted rim. Set the glass aside.

Prepare glass

Fill a cocktail shaker halfway with ice. Add Jose Cuervo (1 oz), Sauza (1 oz), 1800 (1 oz), Cointreau (1 oz), Grand Marnier (1/2 oz), fresh lime juice (1 oz), and sweet & sour mix (2 oz). If you prefer a slightly sweeter, smoother margarita, add 1/4 oz simple syrup.

Combine ingredients

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and slightly frosted. This dilutes and chills the mix properly.

Shake

Fill the prepared rocks glass with fresh ice. Strain the shaken margarita over the ice into the glass, distributing the liquid evenly. Optionally: if you prefer a slighter longer drink, top with an additional 1/2 oz sweet & sour mix or a splash of soda water.

Strain & serve

Garnish the drink with a lime wheel or wedge on the rim. Serve immediately with a short straw or stirrer.

Jose Cuervo tequila (or other blanco/anejo mix)

Sauza tequila

1800 tequila

Cointreau

Grand Marnier

Fresh lime juice

Sweet & sour mix

Simple syrup (optional, to taste)

Coarse salt (for rim)

Lime wheel or wedge

Ice (for shaking and serving)

If the bottle of Chardonnay is not already chilled, place it in a refrigerator for 2–3 hours until it reaches about 45–55°F (7–13°C). For a faster chill, place the bottle in an ice bucket with a 1:1 mixture of ice and cold water for 15–20 minutes.

Chill wine (if needed)

Use a corkscrew to remove the foil and cork. Wipe the bottle lip with a clean cloth or napkin to remove any dust or cork fragments.

Open the bottle

If your Chardonnay is oaked, older, or you prefer it slightly aerated, pour the wine slowly into a decanter and let it sit for 10–30 minutes to open up aromas and flavors. For young, unoaked Chardonnays, decanting is usually not necessary.

Optional decanting

Prepare glasses: Hold the glass by the stem and pour the Chardonnay into each glass to about one-third full (around 4–5 ounces / 120–150 ml) to allow room for aromas.

Serve chilled: If you chilled the bottle in an ice bucket, leave the bottle in the bucket on the table so it remains cold while serving. Alternatively, add 1–2 ice cubes to a glass if you prefer a very cold drink (note: ice will dilute the wine).

Garnish (optional): For a light citrus aroma, gently twist and drop a lemon or orange slice into the glass or rest it on the rim. Add 1–2 mint leaves for an herbal note if desired.

Glassware: Use a white wine glass with a narrower bowl than red wine glasses. This concentrates the wine's delicate aromas and maintains a cooler temperature.

Cleaning & presentation: Ensure glasses are clean and free of detergent residue. Present the bottle and glasses on a stable surface, and offer a spare corkscrew or stopper for resealing.

Chardonnay wine (bottle)

Ice (for chilled service)

Lemon or orange slice (garnish)

Fresh mint (garnish)

Wine glasses (Chardonnay or white wine glass)

Wine opener (corkscrew)

Wine bucket or ice bucket (optional)

Decanter (optional)

Chill the bottle of Moscato in the refrigerator for at least 2 hours before serving, or place it in an ice bucket for 20–30 minutes if you need it quickly.

Open the bottle carefully and pour the Moscato into clean wine glasses, filling each glass about two-thirds full (approximately 150–180 ml per serving). For a full bottle (750 ml), this yields about 4–5 servings.

Wash the orange, lemon, berries, and mint. Slice the orange and lemon into thin rounds or half-moons. Hull and halve strawberries if using. Lightly bruise the mint leaves by clapping them between your hands to release aroma.

Prepare fruit and herbs

For a lighter, sparkling variation, fill each glass with 1–2 ice cubes, add 1–2 tablespoons (15–30 ml) of sparkling water, then pour Moscato over the ice. Stir gently once to combine. Adjust sparkling water to taste.

Moscato spritz (optional)

Add a few berry pieces and one or two citrus slices to each glass before or after pouring the wine to lightly infuse flavor. If you prefer extra sweetness, stir in up to 2 teaspoons of simple syrup per bottle, tasting as you go.

Fruit-infused serving

Garnish each glass with a small sprig of mint and a citrus slice on the rim. Serve immediately while chilled.

Garnish

Moscato wine (sweet white)

Fresh orange slices

Fresh lemon slices

Fresh berries (strawberries, raspberries or blueberries)

Sparkling water or club soda

Fresh mint leaves

Simple syrup (if you prefer sweeter)

If the Cabernet has been stored at cellar or room temperature, chill it briefly to reach optimal serving temperature (about 15–18°C / 59–64°F). Place the bottle in the refrigerator for 20–30 minutes if it is too warm. Avoid serving straight from the fridge if it's been stored very cold; let it warm for 10–15 minutes at room temperature.