Peanut Butter Whiskey, Kahlua, espresso, simple syrup

Peanut Butter Espresso Martini

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Spicy tuna, cucumber & avocado rolled in sushi rice & seaweed; topped with fried crab, sriracha, sushi sauce, spicy mayo & tempura crunch.

Burning Love Roll

Two 1/4 lb Drake's butcher blend patties with mozzarella, pepperoni, tomato-pepperoni chutney, arugula & parmesan-garlic mayo on a warm butter-toasted bun; choice of side.

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Ginger Snap

Place a martini or coupe glass in the freezer for at least 5 minutes while you prepare the cocktail to ensure it is properly chilled.

Chill glass

Pull a fresh shot of espresso (about 1 oz). Allow it to sit for 30–60 seconds so it cools slightly but remains warm; this helps extract crema when shaken with ice.

Prepare espresso

Add the peanut butter whiskey (2 oz), Kahlúa (1 oz), the fresh espresso (1 oz), and simple syrup (0.5 oz) to a cocktail shaker.

Combine ingredients

Add 6 ice cubes (about 0.5 oz cold water is included if you want precise dilution). The ice will rapidly chill and dilute the drink to the proper balance when shaken hard.

Add chill and dilute

Seal the shaker and shake as hard as you can for 15–20 seconds. Aim for vigorous shaking to create a silky, frothy crema from the espresso and to emulsify any peanut notes from the whiskey.

Shake vigorously

Double-strain the cocktail into the chilled martini or coupe glass using a Hawthorne strainer and a fine mesh strainer to remove small ice shards for a smooth finish.

Strain

Garnish with 3 espresso beans on top. Optionally drizzle chocolate syrup in a small spiral on the surface and sprinkle a tiny pinch of coarse salt to enhance the peanut flavor. Serve immediately.

Garnish and serve

If you want an extra peanut boost, warm 1 tsp smooth peanut butter in the microwave for 5–8 seconds until slightly runny. Dip the rim of the chilled glass into the melted peanut butter, then optionally dip into a plate of finely crushed peanuts or a light dusting of cocoa. Allow to set 20–30 seconds before pouring the cocktail.

Peanut butter rim (optional)

Drizzle 1 tsp chocolate syrup inside the glass in a decorative pattern before pouring for visual contrast and extra chocolate flavor.

Chocolate drizzle (optional)

peanut butter whiskey

coffee liqueur (Kahlúa)

freshly brewed espresso

simple syrup (1:1 sugar to water)

cold water

espresso beans (for garnish)

peanut butter (smooth)

chocolate syrup

coarse salt (optional)

Crush all grains coarsely (or have your shop do it) and heat approximately 5.5–6.0 gallons of brew water to 165°F (74°C). This accounts for mash absorption and kettle losses; exact volumes depend on your system.

Grain crush and water

Add crushed grains to mash tun and stir thoroughly to avoid dough balls. Target mash temperature: 152°F (67°C). Hold mash at 152°F for 60 minutes to convert starches to fermentable sugars while keeping body and malt complexity.

Mash in

Raise mash temperature to 168°F (76°C) for 10 minutes (mash out) to stop enzymatic activity and improve lautering.

Mash out

Drain wort from mash tun and sparge with 170°F (77°C) water to collect roughly 6.5–7.0 gallons of pre-boil wort (target pre-boil gravity ~1.050–1.055). Adjust sparge volume to achieve this.

Sparge

Bring wort to a vigorous boil and begin a 60-minute timed boil. At 60 minutes remaining (start of boil) add 1.0 oz East Kent Goldings for bittering. With 15 minutes left in the boil add Irish moss (1 tsp) and 0.5 oz East Kent Goldings for flavor. At 5 minutes left add the remaining 0.25 oz East Kent Goldings for aroma/finish.

Boil schedule

After flameout, turn off heat and whirlpool the wort gently for 10-15 minutes to concentrate hop and cold break material in the center. Chill wort immediately to yeast-pitching temperature (around 66–68°F / 19–20°C).

Post-boil whirlpool

Transfer chilled wort to a sanitized fermenter, leaving heavy break material behind. Top up with water if necessary to reach 5.25 gallons. Aerate or oxygenate the wort thoroughly (e.g., shake, splashing, or pure oxygen to ~8–10 ppm dissolved O2).

Transfer and oxygenate

Pitch the English ale yeast (properly prepared starter if using liquid yeast, or a rehydrated pack) at 66–68°F (19–20°C).

Pitch yeast

Allow fermentation to proceed at 66–68°F (19–20°C) for 5–7 days or until vigorous fermentation slows. Gravity should drop steadily toward the expected final gravity (~1.014–1.016).

Primary fermentation

Optionally transfer to a secondary fermenter after 5–7 days for conditioning and clearing. Condition at 60–65°F (15–18°C) for 7–10 days to round flavors and improve clarity.

Secondary conditioning (optional)

When final gravity is stable for 2–3 days (expect around 1.014–1.016 for ~5.5% ABV), dissolve 3 oz priming sugar in 8 oz boiling water, cool, and add to a sanitized bottling bucket.

Prepare for bottling

Rack beer gently into bottling bucket on top of priming solution, mix gently to distribute priming sugar evenly, then fill and cap sanitized bottles.

Bottle

Condition bottles at 65–70°F (18–21°C) for 2 weeks, then age for additional 1–2 weeks in cool storage (50–55°F / 10–13°C) to allow flavors to mature. Serve slightly chilled (50–55°F) to appreciate chocolate and roasted notes.

Condition

Maris Otter pale ale malt

Munich malt (20L)

Chocolate malt

Roasted barley

Caramel / Crystal 80L

Carapils (dextrin malt)

East Kent Goldings (or Fuggle) whole hops

East Kent Goldings (or Fuggle) whole hops (flavor/aroma)

East Kent Goldings (or Fuggle) whole hops (finish / late addition)

English ale yeast (e.g., Wyeast 1968 or White Labs WLP002)

Irish moss (or Whirlfloc) - kettle fining (optional)

Yeast nutrient (optional)

Brew water (treated to moderate carbonate; chloride:sulfate ratio ~1:1 to favor maltiness)

Priming sugar (for bottling), corn sugar

If your cooked sushi rice is still warm, transfer it to a shallow bowl. Sprinkle the rice vinegar seasoning over the rice and fold gently with a rice paddle or wooden spoon until combined and rice is shiny. Fan the rice while folding to cool to near room temperature (about 10–15 minutes). Cover with a damp towel to keep moist.

Prepare seasoned sushi rice

Lay a bamboo sushi mat on a work surface and place a sheet of plastic wrap over it (optional to prevent sticking). Place one nori sheet shiny side down on the mat. With damp hands, spread about 1/2 cup of seasoned sushi rice evenly over the nori, leaving a 1-inch strip at the top edge without rice to seal the roll. Arrange a line of julienned cucumber (about 2–3 strips) and 3–4 thin avocado slices across the rice about 1 inch from the bottom edge; these will align with the spicy tuna when rolled.

Prepare nori and fillings

In a bowl, combine the diced sushi-grade tuna with 3 tablespoons spicy mayo, 1 teaspoon sriracha, 1 tablespoon finely chopped green onion, 1/2 teaspoon sesame oil, 1 teaspoon toasted sesame seeds and 1/4 teaspoon salt. Stir gently to coat evenly without mashing the tuna. Taste and adjust heat with more sriracha or spicy mayo if desired.

Mix the spicy tuna

Place approximately 2.5–3 ounces (about 1/3 cup) of the spicy tuna mixture in a line on top of the cucumber and avocado inside the nori/rice sheet. Using the bamboo mat, lift the edge closest to you and begin rolling away from you, tucking the filling in and pressing gently but firmly to form a tight roll. Seal the exposed nori strip with a little water. Repeat to make 5–6 rolls total, using remaining ingredients.

Assemble inside the roll

Heat vegetable oil in a medium saucepan or deep-fryer to 350°F (175°C). In a bowl, whisk the tempura batter mix with cold sparkling water until just combined (lumpy batter is OK). Toss the crab meat lightly in a tablespoon of flour to help batter adhere (optional). Dip small clusters of crab into the tempura batter, then carefully lower into hot oil and fry until golden and crisp, about 2–3 minutes. Remove with a slotted spoon to a paper towel-lined tray to drain. Keep warm. If you prefer, use pre-cooked crab and fry just until crisp and heated through.

Prepare fried crab topping

Warm the sushi (unagi) sauce slightly so it's pourable. Mix the extra 1 teaspoon sriracha into any remaining spicy mayo if you want an extra-drippy spicy mayo for topping (or use the reserved spicy mayo). Have the tempura crunch ready in a small bowl to sprinkle on top.

Prepare sauces and crunch

Slice each roll into 6–8 even pieces using a sharp wet knife (wipe blade between cuts). Arrange pieces on a serving plate. Place a small portion (about 1 tablespoon) of fried crab on top of each sushi piece. Drizzle sushi sauce over the pieces (about 1/2 teaspoon per piece) and then drizzle spicy mayo and sriracha in thin lines to create the 'burning' appearance. Sprinkle tempura crunch over each piece and, if desired, a pinch of furikake or toasted sesame seeds.

Top the rolls

Serve the Burning Love Roll immediately with soy sauce, pickled ginger, and wasabi on the side. For best texture, serve within 10–15 minutes of adding the fried crab so the topping remains crisp.

sushi rice (cooked)

rice vinegar seasoning (mix of rice vinegar, sugar, salt)

nori sheets (full-size)

cucumber (julienned, seeds removed)

avocado (ripe, sliced lengthwise)

sushi-grade tuna (finely diced)

spicy mayo (store-bought or homemade)

sriracha

green onion (finely chopped)

sesame oil

toasted sesame seeds

salt

imitation crab or crab meat (for frying)

tempura batter mix

cold sparkling water

vegetable oil (for frying)

sushi sauce (unagi-style or eel sauce)

additional sriracha

spicy mayo (for drizzling)

tempura crunch (crispy panko or store-bought tenkasu)

pickled ginger (optional, for serving)

wasabi (optional, for serving)

soy sauce (for serving)

furikake or toasted sesame (optional)

Heat 1 teaspoon olive oil in a small skillet over medium heat. Add the diced onion and cook until translucent, about 3–4 minutes.

Add the minced garlic and chopped pepperoni pieces; cook 1 minute until fragrant.

Stir in the halved cherry tomatoes, brown sugar, tomato paste, red wine vinegar, red pepper flakes, salt and pepper. Bring to a gentle simmer and cook, stirring occasionally, until tomatoes break down and mixture thickens, 8–10 minutes.

Taste and adjust seasoning. Remove from heat and let cool slightly — chutney will thicken further as it cools. Keep warm or room temperature until assembly.

In a small bowl combine mayonnaise, grated Parmesan, minced garlic, lemon juice and black pepper. Whisk until smooth and refrigerate briefly to let flavors marry while preparing other components.

Divide the 0.5 lb ground beef into two equal 1/4 lb portions and gently form each into a loose patty about 3½–4 inches wide and roughly 3/4 inch thick, making a slight dimple in the center to prevent doming.

Season both sides of each patty with the 1/2 tsp salt and 1/4 tsp black pepper.

Heat a cast-iron skillet or grill over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl to coat.

Place patties in the skillet leaving space between them. Cook undisturbed 3–4 minutes until a good crust forms. Flip.

Immediately arrange 6 pepperoni slices on each cooked side of both patties and top with the sliced mozzarella (divide mozzarella between the two patties). Reduce heat to medium-low, cover the pan with a lid or a sheet of foil to melt cheese and warm pepperoni, about 1–2 minutes.

When cheese is melted and patties reach an internal temperature of 160°F (71°C) for medium-well, remove from heat and rest 1–2 minutes.

Butter the cut sides of the bun with the softened unsalted butter. Toast bun halves in a clean skillet or on the grill cut-side down over medium heat until golden, about 1–2 minutes.

Spread a generous layer (about 1 tablespoon) of the Parmesan-Garlic Mayo on the bottom bun.

Place the first pepperoni-and-mozzarella-topped patty on the mayo, then spoon about 2 tablespoons of the tomato-pepperoni chutney over the patty.

Stack the second patty on top of the chutney. Top with a handful (about 1/2 cup) of fresh arugula tossed lightly with a pinch of salt.

Spread a thin layer of mayo on the top bun, sprinkle with the extra grated Parmesan, and place bun on top to finish the sandwich.

Serve immediately with your choice of side (fries or mixed greens).

Drake's butcher blend ground beef

Salt

Black pepper

Olive oil

Fresh mozzarella, sliced

Pepperoni slices

Cherry tomatoes, halved (or plum tomatoes, chopped)

Reserved small pepperoni pieces, finely chopped

Yellow onion, finely diced

Garlic, minced

Brown sugar

Red wine vinegar

Tomato paste

Red pepper flakes

Mayonnaise

Freshly grated Parmesan

Garlic, grated or minced

Lemon juice

Buns (brioche or potato), halved

Unsalted butter, softened

Arugula, lightly packed

Extra grated Parmesan

French fries or mixed greens (prepared)

Place 2 cups fresh pineapple chunks and 2 tablespoons water in a blender. Purée on high until completely smooth, about 30–45 seconds. If mixture is very thick, add an additional 1 tablespoon water and blend briefly.

Blend pineapple

Strain (optional) through a fine mesh sieve into a bowl to remove fibrous bits for a silky texture. Use the strained puree in the recipe; reserve any solids for another use.

In a large measuring cup or pitcher, combine 1/2 cup pineapple purée, 1/2 cup fresh lemon juice, 1/4 cup fresh lime juice, 1/2 cup fresh orange juice, and 1/2 cup simple syrup. Stir vigorously until fully integrated.

Taste the mixture and adjust balance: add up to 1–2 tablespoons simple syrup more if too tart, or a tablespoon more lemon or orange juice if it needs more brightness.

Fill four serving glasses with about 3/4 cup ice each (total ~3 cups). Divide the citrus-pineapple concentrate evenly among the glasses (about 1/2 cup per glass).

Top each glass with 1/2 cup club soda, pouring gently to preserve fizz. Stir once gently with a bar spoon to combine the soda with the concentrate and distribute the puree.

Garnish each glass with a pineapple wedge and a mint sprig if using. Serve immediately.

If making as a batch for a pitcher: multiply ice separately per serving when pouring; combine concentrate and soda in the pitcher just before serving to avoid losing carbonation (use a 2:1 ratio of concentrate to soda if you prefer more intense flavor).

fresh pineapple chunks

water

freshly squeezed lemon juice

freshly squeezed lime juice

freshly squeezed orange juice

club soda or sparkling water

pineapple wedge or wheel (garnish)

mint sprigs (optional garnish)

Fill a copper mug or highball glass with ice (about 1 cup). Add 2 oz vodka, 1 oz kiwi syrup, 1/2 oz fresh lime juice, and 1/2 oz sour mix into the glass.