Rosé

Coconut Water

CBD Seltzer

Guava Nectar

Rotating N/A Beer.

Heck yes!

Jarritos

Diet Coke

Tall Boy Joy

Yonder Coulee Cider

Smoky Pina

Mango Nectar

Coke

Indecisión Thai basil, lime leaf gin, ancho chili liqueur, rich pineapple syrup, coconut & lime

Decisión/ Yes, No, Maybe So...

Probably Hazy

Singha

Old Fashioned rye whiskey, sweet & dry vermouth, wakame, Pedro Ximenez, orange bitters maple, lemon, shoyu, coca-cola, cinnamon

Change of Address

Thai Corona

coconut cream, pineapple soda, lime, cinnamon, grapefruit

That's It, That's All

3 Pac.

Approved by Chef... Italian amaro, fresh ginger, lemon, overproof Manhattan cucumber yuzu shrub & ginger lime soda

Yuzu bliss

Meant to be Arranged Marriage

White

Wash the fresh strawberries and raspberries thoroughly under cold water. Remove the stems from the strawberries and slice them into halves or quarters, depending on their size. Set aside in a bowl.

Prepare the Fruits

Rinse the fresh mint leaves under cold water and gently pat them dry with a clean kitchen towel. Set aside.

Prepare the Mint

If the Rosé wine is not already chilled, place it in the refrigerator for at least 2 hours before serving.

Chill the Rosé

In a large pitcher, pour the chilled Rosé wine. Add the prepared strawberries, raspberries, and mint leaves. Stir gently to combine.

Combine Ingredients

Pour in the sparkling water to the pitcher and stir gently to combine. This adds a refreshing fizz to the drink.

Add Sparkling Water

Fill glasses with ice cubes and pour the Rosé mixture over the ice. Garnish each glass with a slice of lemon and a few extra mint leaves if desired.

Serve Over Ice

Rosé wine

Fresh strawberries

Fresh raspberries

Fresh mint leaves

Sparkling water

Ice cubes

Lemon slices

Using a sharp knife or a coconut opener, carefully pierce the top of the fresh coconut to create a hole. Ensure to create a large enough opening for easy pouring.

Open the Coconut

Once the top is opened, tilt the coconut over a glass or bowl to pour out the coconut water. Ensure to catch all the liquid for serving.

Extract the Water

Fill the glass with ice cubes to chill the coconut water.

Add Ice

Add 1 tablespoon of fresh lime juice to the coconut water for an added zesty flavor.

Flavor the Water

Sprinkle fresh mint leaves on top of the drink for a refreshing aroma and garnish.

Garnish

Fresh coconut

Lime juice

Mint leaves

In a large pitcher, combine 4 cups of sparkling water with 1 cup of fresh lime juice. Stir gently to mix the ingredients without losing too much fizz.

Mix the Base Ingredients

Add 1 tablespoon of your chosen natural sweetener (honey or agave syrup) and 1 tablespoon of CBD oil to the pitcher. Stir well until both are completely dissolved.

Add Sweetener and CBD

Add 10 fresh mint leaves, 1 cup of sliced cucumber, and 1 cup of sliced strawberries to the pitcher. Gently stir to combine and allow the flavors to infuse for about 5-10 minutes.

Incorporate Fresh Ingredients

Pour the CBD seltzer into glasses filled with ice. Garnish with additional mint leaves or cucumber slices if desired and serve immediately.

Serve Chilled

Sparkling Water

Fresh Lime Juice

Natural Sweetener (Honey or Agave Syrup)

CBD Oil

Fresh Mint Leaves

Sliced Cucumber

Sliced Strawberries

Wash the ripe guavas thoroughly under running water to remove any dirt or residues. Cut them in half and scoop out the pulp using a spoon.

Prepare the Guavas

In a blender, combine the guava pulp, lime juice, and water. Blend until smooth and well combined.

Blend the Ingredients

Place a fine mesh strainer or cheesecloth over a bowl or pitcher. Pour the blended mixture into the strainer and press down with a spatula to extract as much juice as possible. Discard the solids remaining in the strainer.

Strain the Mixture

Add the sugar to the strained juice and stir until fully dissolved. Adjust sweetness to taste by adding more sugar if desired.

Sweeten the Nectar

Refrigerate the guava nectar for at least 30 minutes before serving. Serve chilled over ice or enjoy as is. Garnish with a lime slice if desired.

Chill and Serve

Ripe guavas

Water

Sugar

In a large brew kettle, heat 5 gallons of water to around 160°F (71°C). Add the 10 lbs of malted barley, stirring thoroughly to ensure all grains are wet. Maintain the temperature between 150-155°F (65-68°C) for 60 minutes.

Prepare the Mash

After 60 minutes, drain the wort (liquid) from the grains into another kettle. Rinse the grains with hot water (170°F / 77°C) to extract as much sugar as possible. Collect around 6.5 gallons of wort.

Sparging

Bring the collected wort to a rolling boil. Once boiling, add 2 oz of Cascade hops and boil for 60 minutes, adding the remaining 2 oz of Citra hops in the last 5 minutes of the boil.

Boiling the Wort

In the last 5 minutes of the boil, add the 1 oz of orange peel and 1 tsp of coriander to the wort.

Add Flavorings

After the boil, quickly cool the wort using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cooling the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow the beer to ferment at room temperature (around 68°F / 20°C) for 1-2 weeks.

Fermentation

After fermentation is complete, dissolve 3 oz of priming sugar in 2 cups of boiling water. Add this solution to the beer before bottling to carbonate. Bottle the beer in sanitized bottles, seal them with caps, and let them condition for an additional 1-2 weeks.

Bottling

Malted Barley

Hops (Cascade)

Hops (Citra)

Yeast (American Ale)

Priming Sugar

Orange Peel

Coriander

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef and cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes).

Cook the Beef

Add 1 cup of finely chopped onion, 3 minced garlic cloves, and 1 diced bell pepper to the pot. Sauté until the vegetables are soft, about 5 minutes.

Sauté Vegetables

Stir in 1 can of crushed tomatoes and 1 can of drained and rinsed kidney beans. Mix well.

Add Tomatoes and Beans

Add 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper. Stir to combine all ingredients.

Season the Chili

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for at least 20 minutes, stirring occasionally.

Simmer the Chili

While the chili is simmering, prepare your desired toppings: shred 1 cup of cheese, chop green onions, and cilantro if using.

Prepare Toppings

Ladle the chili into bowls and top with your choice of shredded cheese, sour cream, chopped green onions, and fresh cilantro.

Serve

Ground beef

Onion, finely chopped

Garlic, minced

Bell pepper, diced

Crushed tomatoes

Kidney beans, drained and rinsed

Chili powder

Cumin

Salt

Black pepper

Olive oil

Shredded cheese

Sour cream

Chopped green onions

Fresh cilantro, chopped

In a large pitcher, combine the lime juice, sugar, and water. Stir well until the sugar is completely dissolved.

Prepare the Base

Once the sugar is dissolved, gently stir in the sparkling water to add fizziness to the drink.

Add the lime zest to the mixture and give it a good stir for an extra kick of flavor.

Incorporate Lime Zest

Chop the fresh fruit into small pieces or slices, depending on the fruit type, and add it to the pitcher.

Prepare Fresh Fruit

Tear the mint leaves and add them to the pitcher. Stir gently to mix the flavors without bruising the mint too much.

Add Mint Leaves

Let the Jarritos chill in the refrigerator for at least 30 minutes before serving. Serve over ice and enjoy!

Lime Juice

Lime Zest

Fresh Fruit (e.g., mango, strawberry, or guava)

Mint Leaves

Start by placing your glass in the freezer for about 10 minutes to chill.

Chill the Glass

Remove the chilled glass from the freezer and fill it with ice cubes. Use approximately 1 cup of ice.

Add Ice Cubes

Open a can of Diet Coke and pour it over the ice-filled glass, allowing it to fill to the desired level.

Pour the Diet Coke

Take a lime wedge and squeeze it over the drink, then drop it in for added flavor.

Garnish with Lime

Serve immediately and enjoy your refreshing Diet Coke!

Ice Cubes

Lime Wedge

In a small saucepan, combine equal parts water and sugar. Heat over medium heat until the sugar dissolves completely. Allow to cool before use.

Prepare Simple Syrup

Cut a fresh lemon in half and squeeze to extract 1 oz of juice. Strain if necessary to remove seeds and pulp.

Juice the Lemon

In a tall glass, pour the Tall Boy Lager, lemon juice, and simple syrup. Stir gently to combine.

Gently slap the mint leaves between your hands to release their aroma and place them in the drink. Add a lemon wedge on the rim of the glass.

Add Garnish

Serve the Tall Boy Joy immediately over ice, if desired, and enjoy your refreshing beverage!

Tall Boy Lager

Lemon Juice

Simple Syrup

Lemon Wedge

In a large pot, combine the fresh apple juice, brown sugar, cinnamon sticks, whole cloves, star anise, and sliced fresh ginger.

Squeeze the juice of one lemon into the pot and stir well to combine all ingredients.

Add Lemon Juice

Place the pot over medium heat and bring the mixture to a gentle simmer. Allow it to simmer for about 20 minutes to let the flavors meld.

Simmer

After simmering, remove the pot from heat and strain the cider through a fine mesh sieve or cheesecloth into another container to remove the spices and ginger.

Strain the Cider

Pour the warm cider into mugs. Optionally, garnish with apple slices and a sprinkle of cinnamon powder.

Serve Warm

Fresh apple juice

Brown sugar

Cinnamon sticks

Whole cloves

Star anise

Fresh ginger, sliced

Lemon, juiced

Apple slices

Cinnamon powder

Start by peeling and chopping the fresh pineapple into small pieces. Use a juicer to extract the juice from the pineapple, or blend the pieces and strain through a fine mesh sieve to obtain 1 cup of fresh pineapple juice.

Juicing the Pineapple

In a cocktail shaker, combine the fresh pineapple juice, coconut cream, smoky mezcal, lime juice, and agave syrup. Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled and mixed.

Mixing the Base

Take a chilled cocktail glass and rim it lightly with smoked paprika by running a lime wedge around the rim and dipping it into a plate of smoked paprika.

Preparing the Glass

Strain the cocktail mixture from the shaker into the prepared glass, ensuring a smooth pour without any ice. The cocktail should have a creamy, frothy appearance.

Pouring the Cocktail

Garnish the cocktail with a lime wedge and a few fresh mint leaves on top. Optionally, sprinkle a pinch of smoked paprika on top for an extra smoky flavor.