Muddled blueberries, fresh basil, agave & house margarita.

PURPLE BASIL

Strawberries, jalapeño & house margarita.

STRAWBERRY JALAPEÑO

Morning Cocktails

Wake up and smell the Rosie's with breakfast favorites.

Breakfast Favorites

J ROGET SPARKLING

White wine, apricot brandy, apple juice & fresh fruit.

WHITE SANGRIA

GRAN CENTENARIO LEYENDA

IMAGERY CABERNET SAUVIGNON

Red wine, apricot brandy, apple & orange juice & fresh fruit.

RED SANGRIA

MAESTRO DOBEL CRISTALINO

HERRADURA SELECTION SUPREMA

COMPOVEDA

ADICTIVO

EXTRA AÑEJOS

DON JULIO 1942

DON JULIO 70

CLASE AZUL

TRES GENERACIONES

MIJENTA

CASCAHUÍN

LALO

EL BANDIDO YANKEE

AVIÓN

ESPOLON

In a cocktail shaker, add the fresh blueberries and basil leaves. Using a muddler or the back of a spoon, gently press down on the blueberries and basil to release their juices and essential oils. Muddle until the blueberries are mostly crushed.

Muddle Blueberries and Basil

Pour in the agave nectar over the muddled blueberries and basil. This will add sweetness to your cocktail.

Add Agave Nectar

Add the tequila and triple sec to the shaker with the muddled mixture. This forms the base of your margarita.

Add Tequila and Triple Sec

Squeeze in the fresh lime juice to balance the sweetness of the agave and the flavors of the blueberries and basil.

Add Fresh Lime Juice

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake the Mixture

Strain the mixture into a glass filled with ice. You can use a fine mesh strainer to catch any solid pieces if desired.

Strain into Glass

Pour the club soda over the top of the cocktail for a refreshing fizz.

Top with Club Soda

Garnish your cocktail with additional basil leaves and a lime wedge on the rim of the glass.

Garnish

Serve immediately and enjoy your Purple Basil cocktail!

Serve

Fresh Blueberries

Fresh Basil Leaves

Agave Nectar

Tequila

Triple Sec

Fresh Lime Juice

Club Soda

Additional Basil Leaves

Lime Wedge

Rinse the fresh strawberries under cold water. Remove the stems and cut them into halves or quarters for easier blending.

Prepare the Strawberries

Slice the jalapeño in half lengthwise. Remove the seeds if you prefer a milder flavor, or keep them for extra heat. Chop the jalapeño into smaller pieces.

Prepare the Jalapeño

In a blender, combine the chopped strawberries, jalapeño pieces, sugar, and lime juice. Blend until smooth, then taste and adjust sweetness or heat as desired.

Blend the Ingredients

Take a glass and rub a lime wedge around the rim. Dip the rim into a plate of salt to coat it.

Prepare the Glass

In a cocktail shaker, combine the tequila, triple sec, fresh lime juice, and the strawberry jalapeño mix. Fill the shaker with ice and shake well until chilled.

Mix the Margarita

Strain the mixture into the prepared glass filled with ice. Garnish with a slice of strawberry or jalapeño on the rim if desired.

Fresh Strawberries

Jalapeño Pepper

Sugar

Lime Juice

Salt

Chill champagne flutes in the refrigerator for about 15 minutes before serving.

Prepare the Glasses

In a pitcher, combine the freshly squeezed orange juice and champagne. Pour the orange juice into the glass first, followed by the champagne.

Mix the Ingredients

Garnish each mimosa with an orange slice and serve immediately.

Garnish and Serve

In a large pitcher, combine vodka, tomato juice, lemon juice, Worcestershire sauce, hot sauce, celery salt, and black pepper. Stir well to combine.

Mix the Base

Taste the mixture and adjust the seasoning as needed. Add more Worcestershire sauce or hot sauce if desired.

Taste and Adjust

Pour the Bloody Mary into glasses filled with ice. Garnish with a celery stalk and a lemon wedge.

Serve with Garnishes

Chill champagne flutes or wine glasses in the refrigerator for about 15 minutes before serving.

In a blender, combine the peach puree and prosecco. Blend gently to mix without losing the bubbles.

Combine Ingredients

Pour the Bellini into chilled glasses and garnish with fresh peach slices. Serve immediately.

Champagne

Freshly squeezed orange juice

Orange slices

Vodka

Tomato juice

Lemon juice

Worcestershire sauce

Hot sauce

Celery salt

Black pepper

Celery stalks (for garnish)

Lemon wedges (for garnish)

Prosecco

Peach puree

Fresh peach slices (for garnish)

In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.

Prepare the batter

In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until well blended.

Mix wet ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.

Combine mixtures

Heat a griddle or non-stick skillet over medium heat. Pour 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.

Cook pancakes

In a bowl, crack the eggs and add milk, salt, and pepper. Whisk together until fully beaten.

Whisk eggs

In a non-stick skillet, melt the butter over medium-low heat. Pour in the egg mixture and let it sit for a few moments until it begins to set.

Cook eggs

Gently stir the eggs with a spatula, pushing them from the edges to the center. Continue to cook, stirring occasionally, until the eggs are just set but still slightly runny. Remove from heat.

Scramble eggs

In a skillet over medium heat, lay the bacon strips flat and cook until crispy, about 5-7 minutes. Flip halfway through. Drain on paper towels.

Cook bacon

Wash the strawberries and blueberries thoroughly. Slice the banana into rounds.

Prepare fruit

Arrange the strawberries, blueberries, and banana slices on a plate. Serve fresh as a side.

Serve fruit

all-purpose flour

baking powder

sugar

salt

milk

melted butter

vanilla extract

eggs

pepper

butter

bacon strips

strawberries

blueberries

banana

Place the J Roget Champagne bottle in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Chill the Champagne

Select appropriate champagne flutes or cocktail glasses and set them aside.

In a mixing glass, add the fresh raspberries and mint leaves. Gently muddle them together to release the flavors.

Muddle Ingredients

Add the raspberry liqueur and simple syrup to the muddled raspberries and mint mixture. Stir gently to combine.

Using a strainer, pour the muddled raspberry mixture evenly into each chilled glass, filling them about a third of the way.

Pour the Mixture

Slowly pour the chilled J Roget Champagne over the raspberry mixture in each glass until filled to the rim.

Add Champagne

Garnish each glass with a lemon twist and a sprig of mint for an elegant presentation.

J Roget Champagne

Raspberry Liqueur

Fresh Raspberries

Mint Leaves

Simple Syrup

Lemon Twist

In a large pitcher, combine the white wine, apricot brandy, and apple juice. Stir well to mix the ingredients together.

Combine the Base Ingredients

Add the sliced green apple, peach, lemon, and halved strawberries to the pitcher. Gently stir to incorporate the fruit into the mixture.

Add Fresh Fruit

Cover the pitcher and place it in the refrigerator for at least 2 hours to allow the flavors to blend. The longer it sits, the more flavorful it becomes.

Chill the Sangria

When ready to serve, fill glasses with ice and pour the chilled sangria over the ice, ensuring each glass has a mix of fruit.

Serve Over Ice

If desired, top each glass with a splash of sparkling water for added fizz and garnish with fresh mint leaves.

Optional Garnish

White wine

Apricot brandy

Apple juice

Green apple, thinly sliced

Peach, pitted and sliced

Lemon, thinly sliced

Strawberries, hulled and halved

Fresh mint leaves

Sparkling water

Take a lime wedge and run it around the rim of a chilled rocks glass. Dip the rim into salt to coat it evenly. Set aside.

Rim the Glass

In a cocktail shaker, add 2 oz of Gran Centenario Leyenda Tequila, 0.5 oz of fresh lime juice, 0.5 oz of agave syrup, and 0.5 oz of orange liqueur. Add 2 dashes of Angostura bitters.

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Using a strainer, pour the mixture into the prepared rocks glass filled with fresh ice.

Garnish the cocktail with a lime wheel on the rim of the glass.

Add Garnish

Enjoy your Gran Centenario Leyenda cocktail immediately while chilled.

Gran Centenario Leyenda Tequila

Agave Syrup

Orange Liqueur (such as Cointreau or Triple Sec)

Angostura Bitters

Lime Wheel

Salt (for rimming glass)

Select ripe Cabernet Sauvignon grapes and harvest them, ensuring that they are free from rot and spoilage. Aim to collect around 10 kg of grapes.

Harvesting Grapes

Once harvested, wash the grapes thoroughly. Crush the grapes in a clean container to release the juice, leaving the skins in the mix for flavor and color extraction.

Crushing Grapes

Add 2 liters of clean water and 250 grams of sugar to the crushed grapes. Stir well to ensure the sugar is dissolved completely.

Adding Water and Sugar

Sprinkle 10 grams of wine yeast over the mixture and stir gently to incorporate it. This will start the fermentation process.

Inoculating with Yeast

Cover the container with a clean cloth and allow it to sit at room temperature (around 20-25°C) for 7-14 days. Stir the mixture daily and monitor for bubbling, which indicates fermentation is active.

Monitoring Fermentation

After fermentation is complete, add 50 mg of sulfur dioxide to the mixture to stabilize the wine and prevent spoilage.

Adding Sulfur Dioxide

Once fermentation is complete, press the mixture to separate the liquid wine from the solids (skins and seeds). Transfer the liquid to a clean fermentation vessel.

Purple Basil

Strawberry Jalapeño

Morning Cocktails

Breakfast Favorites

J Roget Sparkling

White Sangria

Gran Centenario Leyenda

Imagery Cabernet Sauvignon

Red Sangria

Maestro Dobel Cristalino

Herradura Selection Suprema

Compoveda

Adictivo

Extra Añejos

Don Julio 1942

Don Julio 70

Clase Azul

Tres Generaciones

Mijenta

Cascahuín

Lalo

El Bandido Yankee

Avión

Espolon