Fermented Grape Soda

Cremant Cask Aged Aquavit

Rosé Cremant Haus Aquavit

Ploughman Cider Plenum Vermouth

Pilsner Urquell Carpano Bitter

High Life Old Grand – dad

Ploughman Ashmead's Kernel Cider (PA)

Hitchhiker Bane of Existence IPA (PA)

Old Thunder 340 Lager (PA)

haus loveage aquavit, tequila, orange juice, lemon, lingonberry

Tequila Sunrise

gin, aveze, green tea, cucumber, lemon, prosecco

Gin Cocktail

apple brandy, strawberry, smoked almond, amaro, lemon

Apple Brandy Cocktail

bay pink peppercorn rum, carpano dry, lime, tonic

Bay Pink Peppercorn Rum Cocktail

aquavit, vodka, contratto bianco, carrot simple, dill oil

Aquavit Cocktail

wodka

tequila, plenum vermouth, bonal, lemon, bitters

blanco

haus aquavit, gin, sweet vermouth, carpano

Haus Aquavit & Gin

St. Agrestis Classic or Mezcal Phony Negroni (NY)

Heineken 0.0% (NL)

Goodlander Oolong Seltzer (PA)

Ploughman Stayman Winesap Cider (PA)

Dancing Gnome Lustra APA (PA)

Two Frays Together Better Kolsch (PA)

haus aquavit, gin, sweet Negroni vermouth, carpano

Negroni

Wash the fresh grapes thoroughly to remove any dirt or pesticides.

Grapes Preparation

In a large bowl, mash the grapes using a potato masher or your hands until they release their juices.

Mashing Grapes

In a large pot, combine the mashed grapes, water, sugar, and lemon juice. Stir well until the sugar is dissolved.

Combine Ingredients

Sprinkle the active dry yeast over the mixture and stir gently to combine.

Add Yeast

Cover the pot with a clean cloth and let it sit at room temperature for 24 to 48 hours until bubbling starts.

Fermentation

Once fermentation is visible, strain the mixture through a fine mesh sieve into a clean container to remove solids.

Strain Mixture

Stir in the fresh lemon zest for additional flavor.

Add Lemon Zest

Pour the strained soda into clean bottles, leaving some space at the top for carbonation.

Bottling

Seal the bottles tightly and let them sit at room temperature for another 24 hours to carbonate.

Carbonation

After carbonation, refrigerate the bottles. Serve chilled with a splash of sparkling water.

Chill and Serve

Fresh grapes

Water

Sugar

Lemon juice

Active dry yeast

Fresh lemon zest

Sparkling water

In a large glass jar or mixing bowl, combine the potato vodka, caraway seeds, dill weed, fennel seeds, coriander seeds, lemon zest, sugar, and water. Stir well to ensure the sugar dissolves completely.

Seal the jar tightly and allow the mixture to infuse at room temperature for 24 to 48 hours. Shake the jar gently every few hours to help with the infusion process.

Infusion Process

After the infusion period, strain the mixture through a fine mesh strainer or cheesecloth into a clean bottle to remove the solid ingredients. The resulting liquid is your aquavit base.

Strain the Mixture

If using a new French oak cask, ensure it is properly sanitized and prepared according to the manufacturer's instructions. If using a previously used cask, rinse it with water to remove any residual flavors.

Prepare the Oak Cask

Pour the strained aquavit base into the prepared oak cask. Make sure not to overfill the cask to allow for expansion and interaction with the wood.

Fill the Cask

Pour the Cremant wine into the cask with the aquavit base. This will enhance the flavors and add complexity to the final product.

Add Cremant Wine

Seal the cask tightly and store it in a cool, dark place. Allow the aquavit to age for at least 3 months, but preferably up to 6 months for optimal flavor development.

Seal and Age

Once aged to your liking, carefully siphon the aquavit from the cask into clean bottles. Seal the bottles and label them for future enjoyment.

Potato Vodka

Caraway Seeds

Dill Weed

Fennel Seeds

Coriander Seeds

Lemon Zest

French Oak Cask

Cremant Wine

In a large mixing pitcher, combine the rosé wine, aquavit, simple syrup, and fresh lemon juice. Stir gently to ensure all ingredients are well mixed.

Mixing the Base

Place the mixing pitcher in the refrigerator for about 30 minutes, allowing the mixture to chill before serving.

Chill the Mixture

While the mixture is chilling, prepare your serving glasses by adding a few fresh mint leaves to the bottom of each glass.

Prepare the Glasses

Once the mixture is chilled, pour the rosé aquavit mixture evenly into each glass over the mint leaves. Garnish each glass with a slice of lemon and, if desired, a few edible flowers.

Pour and Garnish

Serve immediately and enjoy your refreshing Rosé Cremant Haus Aquavit!

Serve

Rosé wine

Aquavit

Simple syrup

Fresh lemon juice

Fresh mint leaves

Lemon slices

Edible flowers (optional)

In a large mixing bowl or pitcher, combine the 750 ml of cider with 250 ml of white vermouth. Stir gently to blend.

Combine Base Ingredients

In a small saucepan, combine the dried chamomile flowers, dried thyme, dried juniper berries, cinnamon stick, and star anise. Add 1 cup of water and bring to a gentle simmer over medium heat. Allow the herbs to steep for about 10 minutes.

Infuse Herbs and Spices

After steeping, strain the herbal mixture through a fine mesh sieve to remove the solids. Add the infused liquid to the cider and vermouth mixture, stirring well to combine.

Strain and Add Infusion

Add 2 tablespoons of honey and 1 tablespoon of maple syrup to the mixture. Stir until the sweeteners are fully dissolved.

Sweeten the Mix

Finally, add the lemon zest and lemon juice to the mixture. Stir again to combine all ingredients.

Add Citrus

Cover the mixture and refrigerate for at least 2 hours, or until thoroughly chilled.

Chill the Vermouth

Serve the Ploughman Cider Plenum Vermouth over ice in a glass. Garnish with a slice of lemon or a sprig of thyme if desired.

Cider

White Vermouth

Dried Chamomile Flowers

Dried Thyme

Dried Juniper Berries

Cinnamon Stick

Star Anise

Honey

Maple Syrup

Lemon Juice

Collect all the ingredients listed above to ensure you have everything on hand for preparation.

Gather Ingredients

Chill a large cocktail glass or a highball glass by filling it with ice water while you prepare the cocktail.

Prepare the Glass

In a mixing glass filled with ice, combine the Pilsner Urquell beer, Carpano Antica Formula vermouth, Campari, fresh lemon juice, and simple syrup.

Mix the Ingredients

Stir gently for about 20-30 seconds until the mixture is well chilled and properly diluted.

Stir the Mixture

Empty the chilled cocktail glass of ice water, and strain the mixture from the mixing glass into the prepared glass.

Strain into Glass

Twist the orange peel over the drink to release the oils, then add it as a garnish. Serve immediately and enjoy your Pilsner Urquell Carpano Bitter.

Garnish and Serve

Pilsner Urquell Beer

Carpano Antica Formula Vermouth

Campari

Fresh Lemon Juice

Simple Syrup

Orange Twist (for garnish)

Begin by chilling an Old Fashioned glass or a coupe glass by filling it with ice water and setting it aside while you prepare the cocktail.

Chill Your Glass

In a mixing glass filled with ice, add 2 oz of Old Grand-Dad Bourbon, 1 oz of sweet vermouth, and 2 dashes of Angostura bitters.

Mix the Cocktail

Stir the mixture gently for about 30 seconds until well chilled and diluted.

Empty the ice water from your chilled glass and strain the cocktail mixture into the glass.

Twist a piece of orange peel over the drink to release the oils, then drop it into the glass as a garnish along with a maraschino cherry.

Add Garnish

Old Grand-Dad Bourbon

Sweet Vermouth

Angostura Bitters

Orange Peel

Maraschino Cherry

Wash the Ashmead's Kernel apples thoroughly under running water to remove any dirt or pesticides. Cut the apples into quarters, removing any bad spots or bruises.

Step 1: Prepare the Apples

Using a cider press or a juicer, extract the juice from the quartered apples. Make sure to collect the juice in a clean container.

Step 2: Extract Apple Juice

In a large fermentation vessel, combine the apple juice, water, and sugar. Stir well until the sugar is completely dissolved.

Step 3: Combine Ingredients

Sprinkle the yeast over the mixture and gently stir to incorporate. Allow the mixture to sit for about 10 minutes to activate the yeast.

Step 4: Add Yeast

If desired, add a cinnamon stick, whole cloves, and freshly grated ginger to the mixture for additional flavor.

Step 5: Add Flavorings (Optional)

Cover the fermentation vessel with a clean cloth or airlock and place it in a cool, dark place. Allow the cider to ferment for 1-2 weeks, checking periodically for bubbles, which indicate fermentation.

Step 6: Ferment the Cider

Once fermentation has slowed and bubbles are minimal, siphon the cider into clean bottles, leaving about an inch of space at the top. Seal the bottles with caps or corks.

Step 7: Bottling

Store the bottles in a cool, dark place for at least 2-4 weeks to allow the flavors to develop. The longer it ages, the more complex the flavors will become.

Step 8: Aging

Ashmead's Kernel apples

water

sugar

yeast (cider yeast recommended)

cinnamon stick

whole cloves

fresh ginger

In a large brew kettle, heat 5 gallons of filtered water to approximately 165°F (74°C).

Heat the Water

Add the 10 cups of Pale Malt, 1 cup of Caramel Malt, and 1 cup of Munich Malt to the heated water. Stir well and maintain the temperature at around 150°F (65°C) for 60 minutes.

Mash the Grains

After 60 minutes, raise the temperature to 170°F (77°C) and sparge with additional hot water to collect about 6-6.5 gallons of wort.

Sparging

Bring the collected wort to a boil and boil for 60 minutes.

Boil the Wort

At the beginning of the boil, add 1 oz of Amarillo Hops. After 30 minutes, add 1 oz of Citra Hops. 5 minutes before the end of the boil, add 0.5 oz of Simcoe Hops and 0.5 oz of Centennial Hops.

Add Hops

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

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch 1 packet of American Ale Yeast.

Transfer to Fermenter

Seal the fermenter with an airlock and allow the beer to ferment at around 68°F (20°C) for about 2 weeks.

Ferment

After fermentation is complete, prepare bottles and caps. Clean and sanitize all equipment thoroughly.

Prepare for Bottling

Siphon the beer into the bottles, leaving about an inch of headspace, and cap each bottle.

Fermented Grape Soda

Cremant Cask Aged Aquavit

Rosé Cremant Haus Aquavit

Ploughman Cider Plenum Vermouth

Pilsner Urquell Carpano Bitter

High Life Old Grand – Dad

Ploughman Ashmead's Kernel Cider (pa)

Hitchhiker Bane Of Existence Ipa (pa)

Old Thunder 340 Lager (pa)

Tequila Sunrise

Gin Cocktail

Apple Brandy Cocktail

Bay Pink Peppercorn Rum Cocktail

Aquavit Cocktail

Wodka

Blanco

Haus Aquavit & Gin

St. Agrestis Classic Or Mezcal Phony Negroni (ny)

Heineken 0.0% (nl)

Goodlander Oolong Seltzer (pa)

Ploughman Stayman Winesap Cider (pa)

Dancing Gnome Lustra Apa (pa)

Two Frays Together Better Kolsch (pa)

Negroni