Adonis

Fiero Spritz

White Port Tonic

Soju, Campari, Vermouth

Vermouth Torino

Red Sangria

Rack of Pork

Jidori Chicken Quarter, Gigante Beans, Queen Olives

Pollo en Bravas

Piquillo Peppers

Braised Mushroom

Multigrain bread, Capers, Parmesan, Shallot

Steak Tartare

Saffron Couscous, Toma Cheese, Almonds, Yogurt, Raisins

Kojinut Squash

Gambas al Ajillo

Galician Octopus

Apple Pear Frisée Salad

Delicata Squash, Pepitas, Autumn Vinaigrette

Burrata

Apero Plate

Piquillo Peppers, Shallot, Lemon, Parsley

Cantabrian Anchovies

Pork Liver Pâté

Bellota de Iberico

Soju, Negroni

Bread

Castelvetrano Olives

Negroni

Place a coupe or martini glass in the freezer for a few minutes or fill it with ice water to chill while you prepare the drink.

Chill glass

Add 1.5 oz Aperol and 1.5 oz dry vermouth to a mixing glass or cocktail shaker filled about two-thirds with ice.

Measure and combine

Add 1 dash of Angostura bitters to the mixing glass.

Add bitters

Stir the mixture gently but thoroughly for about 25–30 seconds (or until the outside of the mixing glass is well chilled and properly diluted). Use a long-handled bar spoon to create a smooth, even motion—aim for roughly 20–30 rotations.

Stir

If you chilled the glass with ice water, dump it now and dry the glass quickly so droplets don't dilute the cocktail.

Prepare glass

Using a julep or Hawthorne strainer, strain the chilled cocktail into the chilled coupe or martini glass.

Strain

Express the oils of an orange twist over the surface of the cocktail by holding the twist skin-side down above the drink and giving it a quick pinch, then drop the twist into the glass as garnish. Serve immediately.

Garnish and serve

Aperol

Dry vermouth

Angostura bitters

Orange twist (garnish)

Ice (for stirring)

Select a large wine or stemmed goblet and fill it with the large ice cubes (use 2–3 large cubes or one large sphere) to chill the glass while you build the drink.

In a mixing glass or shaker without ice, add 2 oz Aperol, 1 oz gin, 1 oz blood orange juice, 0.5 oz fresh lemon juice, and 0.25 oz simple syrup. Adding citrus first helps balance the bitterness.

Combine base ingredients

Add a few ice cubes to the mixing glass and stir gently for about 15–20 seconds to lightly chill and dilute the mixture (you want about 10–15% dilution). If you prefer a slightly colder drink, shake briefly (4–6 seconds) and pour over ice — stirring preserves the bright texture.

Light stir and chill

Discard the chilling ice from the serving glass if it has melted significantly, then strain the mixed cocktail into the prepared glass over fresh ice. Top with 2 oz chilled club soda poured gently down the side to preserve carbonation and create a layered look.

Assemble spritz

If using, add 1 dash orange bitters into the glass and lightly slap the rosemary sprig between your hands to release oils, then rest it on the rim or float it atop the drink.

Add optional aromatics

Express an orange twist over the surface to release fragrant oils, rub the peel on the glass rim if desired, and drop a blood orange wheel or the twist into the drink. Serve immediately with a short cocktail straw.

Combine equal parts granulated sugar and water (for example 1/2 cup sugar and 1/2 cup water) in a small saucepan. Heat over medium, stirring until the sugar fully dissolves. Remove from heat and cool completely. Store in a sealed container in the refrigerator for up to 2 weeks.

Aperol (or similar bitter orange aperitif)

Gin (London dry or floral)

Freshly squeezed blood orange juice

Fresh lemon juice

Simple syrup (1:1)

Club soda (chilled)

Orange twist or blood orange wheel (garnish)

Ice (large cubes or sphere)

Orange bitters

Fresh rosemary sprig (lightly slapped)

Place a highball or large wine glass in the freezer for a few minutes or fill with ice water while you prepare ingredients to ensure the glass is chilled.

Chill and prep

If using a lemon peel, cut a 1/2-inch wide strip of peel and express the oils over the glass by holding it skin-side down and giving it a quick twist. Set peel aside for garnish.

If using rosemary, lightly slap the sprig between your hands to release aromatics; set aside.

Discard the ice water (if used) and add a generous handful of fresh ice cubes to the chilled glass until about three-quarters full.

Measure and pour 2 oz chilled white port over the ice.

Slowly top with 4 oz chilled tonic water. Pour gently down the side of the glass or over the back of a bar spoon to preserve carbonation and create a clear separation of layers.

If using, add 1 dash of orange bitters to the top of the drink for additional depth.

Stir once gently with a bar spoon (one to two slow turns) to marry the port and tonic without knocking out too much fizz.

Garnish with the expressed lemon peel perched on the rim (or drop a lime wheel in the glass). Add the lightly slapped rosemary sprig as a garnish or briefly hover it above the glass and torch lightly (optional) to release oils.

Serve immediately while cold and effervescent.

white port (chilled)

tonic water (chilled)

ice cubes

lemon peel (or lime wheel) for garnish

fresh rosemary sprig

orange bitters

lemon twist (expressed)

Place a coupe or rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.

In a mixing glass or cocktail shaker, add 3 oz soju, 1 oz Campari, 1 oz sweet vermouth, and 2 dashes orange bitters. If you prefer a slightly sweeter, rounder drink, add 1/4 teaspoon simple syrup (optional).

Combine ingredients

Add about 6 large ice cubes to the mixing glass (enough to chill and dilute properly).

Add ice

Stir the mixture for 20–30 seconds with a bar spoon until well chilled and slightly diluted (the mixing glass should frost lightly). Stirring rather than shaking keeps the texture silky and preserves clarity.

Dump the ice or remove the glass from the freezer. If using a rocks glass, you can add one large ice cube; for a coupe serve without ice.

Double-strain the cocktail into the chilled coupe or over the large ice cube in the rocks glass using a fine mesh strainer or Hawthorne/ julep strainer to catch small shards.

Express the orange twist over the surface of the cocktail by holding it skin-side down and giving it a firm pinch to release oils, then rub the rim with the twist and drop it into the drink as garnish.

Serve immediately. The cocktail yields a balanced bittersweet profile with lower ABV thanks to soju, making it approachable and bright.

soju

Campari

sweet vermouth

simple syrup (optional, 1:1)

orange twist

Place a coupe or chilled rocks glass in the freezer or fill with ice and cold water while you prepare the cocktail to ensure the drink stays cold.

Using a vegetable peeler or sharp knife, cut a 1.5–2 inch strip of orange peel. If using a maraschino or brandied cherry, have it ready on a small pick.

Prepare garnish

In a mixing glass add 3 oz sweet vermouth, 0.5 oz dry vermouth, and 0.5 oz aged gin or light rye (if using). Add 2 dashes orange bitters, 1 dash aromatic bitters, and 0.25 oz demerara or simple syrup. If you want a slightly bitter, more Torino-style edge, add 1 tsp gentian or quinine tincture (optional).

Fill the mixing glass with large ice cubes (about 3 large cubes) so the liquid chills efficiently without over-diluting.

Stir gently but thoroughly for 30–45 seconds (about 20–30 full strokes) until the mixture is well chilled and properly diluted (approximately 15–20% dilution for spirit-forward vermouth cocktails).

Taste a small amount (spoon or pour a bit into a chilled glass). Adjust sweetness or bitterness if needed: add another 0.25 oz syrup if too bitter, or an extra dash of bitters if it needs more aromatic lift.

Taste and adjust

Discard the ice/water from your chilled serving glass. Double-strain the stirred mixture into the chilled coupe or rocks glass over a single large ice cube if serving on the rocks, or without ice for a neat serve.

Hold the orange peel over the glass and gently twist to express the oils across the surface of the drink, then run the peel around the rim and drop it into the glass as garnish.

Express orange oil

Add one maraschino or brandied cherry on a pick alongside the orange peel. Serve immediately.

Garnish

sweet (rosso) vermouth

dry vermouth

aged gin or light rye (optional for backbone)

Angostura or aromatic bitters

stirred-in gentian or quinine tincture (optional)

demerara or simple syrup (1:1)

fresh orange peel (for twist)

maraschino cherry or brandied cherry

ice (large cubes or block)

Wash all fruit thoroughly. Thinly slice the orange and half a lemon into rounds. Core the apples and dice into small 1/2-inch cubes (leave skin on for color). Halve the grapes and hull/halve berries if using.

Wash and cut

Place all prepared fruit (orange slices, lemon slices, diced apples, grapes, berries) into a large pitcher or nonreactive bowl (at least 2–3 liter capacity).

Add the orange liqueur, brandy, simple syrup (or honey), and fresh orange juice to the pitcher with the fruit. Gently stir to combine so fruit is coated and sweetener begins to dissolve.

Add spirits and sugar

Slowly pour 1.5 liters of the dry red wine over the fruit and stirred mixture. Gently stir once to combine. Avoid vigorous stirring to preserve some fruit integrity.

Pour the wine

Cover the pitcher and refrigerate. Chill and macerate for at least 2 hours; for best flavor, refrigerate 6–12 hours or overnight. This allows fruit to release juices and flavors to meld.

Taste the sangria after chilling. If you prefer sweeter sangria, stir in up to an additional 1–2 tablespoons of simple syrup or honey, adding a little at a time until desired sweetness is reached.

Adjust sweetness

Just before serving, add chilled club soda or sparkling water to the pitcher to provide effervescence. Stir gently to combine.

Add carbonation

Fill serving glasses with ice (about 1/2 cup ice per glass). Using a slotted spoon, distribute fruit into each glass so each serving has some fruit pieces.

Prepare glasses

Ladle sangria over the fruit and ice into each glass. Garnish each glass with a sprig of fresh mint, a thin orange wheel, or an extra slice of lemon if desired. Serve immediately.

dry red wine (e.g., Tempranillo, Garnacha, Rioja)

orange liqueur (Cointreau or Triple Sec)

brandy

orange, thinly sliced

lemon, thinly sliced

green apple, cored and diced (small cubes)

red apple, cored and diced (small cubes)

seedless grapes, halved (red or mixed)

fresh berries (optional — strawberries or raspberries), hulled/halved

simple syrup (1:1 sugar to water) or honey

fresh orange juice

club soda or sparkling water, chilled

fresh mint leaves (optional, for garnish)

Pat the Iberico pork rack dry with paper towels. If the rack still has a heavy layer of fat, score it in a crosshatch pattern without cutting into the meat. Rub the rack all over with the minced garlic, chopped rosemary, thyme, Dijon mustard, olive oil, sherry vinegar and then season evenly with kosher salt and freshly ground black pepper. Let sit at room temperature for 30 minutes or refrigerate, covered, for up to 6 hours. If refrigerated, bring to room temperature for 30–45 minutes before cooking.

Trim and season

Preheat the oven to 375°F (190°C). Position a rack in the center of the oven.

Preheat oven

While the pork comes to temperature, heat a small ovenproof skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter until the butter foams. Place the halved onion cut-side down and sear for 4–5 minutes until well browned. Sprinkle the cut surfaces with the brown sugar and cracked black pepper.

Prepare onion for roasting

Move the onion (in the skillet or transferred to a baking dish) to the preheated oven and roast for 25–30 minutes, until the onion is soft and caramelized at the edges. If the onion begins to darken too quickly, reduce oven temperature to 350°F (175°C). Remove from oven and set aside, keeping juices in the pan for the sauce.

Roast onion

While the onion roasts (or immediately after), heat a heavy ovenproof skillet or cast-iron pan over medium-high heat with 1 tablespoon neutral oil until shimmering. Place the pork rack fat-side down and sear without moving for 2–3 minutes until deeply browned. Sear the sides and bones briefly (about 30–45 seconds each) to build color. Transfer the seared pork to the oven on the same skillet or a roasting pan, positioning fat-side up. Roast at 375°F (190°C) for 18–25 minutes for medium-rare to medium doneness (internal temperature 125–135°F / 52–57°C). Use an instant-read thermometer in the thickest part of the meat (not touching bone).

Roast pork rack

Remove the pork from the oven when it reaches desired temperature. Tent loosely with foil and rest for 10–12 minutes — carryover cooking will raise the temperature a few degrees to the target. While the pork rests, proceed to make the pan sauce using roasted onion drippings.

Rest pork

Place the skillet with roasted onion juices over medium heat. If using a separate roasting pan, transfer pan juices and the roasted onion into a medium sauté pan. Add the dry sherry or Madeira (if using) and deglaze, scraping up browned bits with a wooden spoon. Let the liquor reduce by half (about 1–2 minutes). Add the chicken or pork stock and bring to a simmer. Cook until sauce reduces by about one-third (4–6 minutes). Stir in the balsamic vinegar and honey, taste and adjust seasoning with salt and pepper. Off the heat, whisk in the cold cubed butter one piece at a time to emulsify and slightly thicken the sauce. Stir in chopped fresh parsley.

Make pan sauce with roasted onion

Transfer the rested pork rack to a cutting board. Using a sharp chef’s knife, slice between the bones into individual chops or cut into double chops as desired. Arrange slices on a warmed platter or plates, spoon the roasted onion and pan sauce over the meat, and finish with a light sprinkle of flaky sea salt if desired. Serve immediately alongside roasted vegetables or potatoes.

Carve and serve

Total cook time will vary by rack size. Aim for final internal temperature 130°F (54°C) for medium-rare to 140°F (60°C) for medium after resting. Keep the roasted onion juices and pan drippings for the sauce to ensure flavor continuity.

Timing notes

Iberico pork rack (bone-in), trimmed

Kosher salt

Freshly ground black pepper

Garlic cloves, minced

Fresh rosemary, finely chopped

Fresh thyme, leaves only

Olive oil

Sherry vinegar or red wine vinegar

Dijon mustard

Large yellow onion (about 10–12 oz), halved lengthwise

Unsalted butter

Brown sugar

Low-sodium chicken or pork stock

Dry sherry or Madeira (optional)

Balsamic vinegar

Honey

Cold unsalted butter (for finishing sauce), cubed

Fresh parsley, chopped (for garnish)

Neutral oil (vegetable or grapeseed) for searing

Flaky sea salt (optional)

Pat the Jidori chicken leg-quarters dry with paper towels. In a bowl mix 3 tbs olive oil, smoked paprika, sweet paprika, minced garlic, sea salt, black pepper and lemon juice. Rub the mixture all over the skin and under the skin where possible. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Marinate

Preheat oven to 425°F (220°C). Place marinated chicken on a wire rack set in a shallow roasting pan (skin-side up) so air circulates. Roast for 35–45 minutes until skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If skin browns too quickly, tent loosely with foil. Remove from oven and let rest for 8–10 minutes before serving.

Roast

While the chicken marinates or roasts, make the bravas sauce. Heat 2 tbs extra-virgin olive oil in a medium sauté pan over medium heat. Add the finely chopped onion and cook, stirring occasionally, until soft and translucent, about 5–7 minutes.

Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant. Stir in the smoked paprika and hot paprika/cayenne and cook another 15 seconds to bloom the spices (do not burn).

Add the crushed tomatoes, white wine vinegar and sugar. Bring to a gentle simmer, lower heat and simmer 10–12 minutes until sauce thickens slightly. Season with 1 tsp sea salt and 1/2 tsp black pepper. Taste and adjust vinegar, sugar or heat as desired. If you prefer a smoother sauce, cool slightly and pulse in a blender or use an immersion blender to reach desired texture. Keep warm.

Warm 1 tbs extra-virgin olive oil in a skillet over medium heat. Add finely chopped shallot (or red onion) and diced celery; cook for 3–4 minutes until softened but not browned.

Add the drained and rinsed gigante beans to the skillet and gently warm through for 3–4 minutes, stirring carefully to avoid splitting the beans.

Remove from heat and stir in lemon zest, chopped parsley, sea salt and black pepper. Adjust seasoning to taste. Keep the beans warm or serve at room temperature.

Divide the gigante beans among 4 plates as a bed for the chicken (about 1/2 cup beans per plate). Place one roasted Jidori leg-quarter on top of the beans on each plate.