Corona

Modelo XX

Negra Modelo

Budweiser

Cerveza Victoria

Pint

Flight

Choose your flavor: Pomegranate, Wildberry, Raspberry, Mango, Watermelon, Desert Pear, Strawberry, Piña Colada, Banana, Hawaiian Island

Margaritas

Pitcher

House Red

House White

Pacifico

Michelob Ultra

Stella

Artois

Victoria

Dos Equis

Paloma

Corona Extra

Old Fashioned

Mary

Michelada

Reposado Margarita

Margarita Flight

Cut the lime in half. Squeeze one half into the bottle of Corona beer to enhance the flavor.

Prepare the Lime

If desired, rub the lime half around the rim of the bottle and dip it into salt to create a salted rim.

Salt the Rim (Optional)

Pour the Corona beer into a glass if preferred, or enjoy directly from the bottle. Add the second lime half as a garnish in the bottle.

Serve the Beer

For added flavor, sprinkle chili powder on top or serve with a lime wedge on the side.

Garnish (Optional)

Corona beer

Lime

Salt

Lime wedge

Chili powder

Start by preparing your serving glasses. Rub a lime wedge around the rim of each glass.

Prepare the Glasses

In a small plate, mix the salt and chili powder together. Dip the rim of each glass into the mixture to coat it evenly.

Add Salt and Chili Powder

Fill each glass with ice cubes until they are nearly full.

Add Ice

In a large pitcher, pour the 4 cans of Modelo Especial Lager. Add the lime juice and stir gently to combine.

Combine Ingredients

Pour the beer mixture over the ice-filled glasses, leaving some space at the top.

Pour into Glasses

Top each glass with fresh cilantro and a slice of avocado for an extra touch of flavor.

Add Garnishes

Serve the Modelo XX immediately with additional lime wedges on the side for extra flavor.

Serve Immediately

Modelo Especial Lager

Lime Juice

Chili Powder

Ice Cubes

Lime Wedges

Fresh Cilantro

Avocado Slices

In a large pot, heat 2 liters of water to about 70°C (158°F). Add the pale malt, caramel malt, and roasted barley to the pot. Stir well and maintain the temperature for 60 minutes to allow the grains to extract sugars.

Mashing

After mashing, strain the liquid (wort) from the grains using a strainer or mesh bag. Rinse the grains with some hot water to extract more sugars, collecting all the liquid in a separate pot.

Lautering

Bring the wort to a boil and add 1 tablespoon of hops. Boil for 60 minutes, stirring occasionally. If using corn sugar, add it in the last 15 minutes of the boil.

Boiling

Once the boil is complete, cool the wort quickly using a wort chiller or an ice bath. Aim to bring the temperature down to around 20°C (68°F).

Cooling

Pour the cooled wort into a sanitized fermentation vessel. Add the yeast and stir gently. Seal the vessel with an airlock and place it in a cool, dark place. Ferment for about 2 weeks.

Fermentation

After fermentation is complete, prepare to bottle the beer. Dissolve 3 tablespoons of priming sugar in a small amount of water and add it to the beer. This will carbonate the beer. Transfer the beer into sanitized bottles and cap them.

Bottling

Allow the bottles to condition at room temperature for about 1-2 weeks before refrigerating. This will help develop the flavors.

Conditioning

Pale Malt

Caramel Malt

Roasted Barley

Hops (Nugget or Cascade)

Yeast (Lager Yeast)

Water

Corn Sugar

Priming Sugar (for bottling)

Place the Budweiser beer in the refrigerator for at least 2 hours before serving. This ensures the beer is cold and refreshing.

Chill the Beer

Wash the lime thoroughly. Cut it into wedges, ensuring you have enough for each serving.

Take a clean glass and moisten the rim with a lime wedge. Dip the rim into salt, coating it for an added flavor.

Prepare the Glass

Once the beer is chilled, carefully pour the Budweiser into the prepared glass, leaving some space at the top.

Pour the Beer

Add a lime wedge to the rim of the glass for garnish. This enhances the presentation and adds a citrus aroma.

Garnish

Budweiser beer

In a large pot, heat 1000 ml of water to approximately 65°C (149°F).

Prepare the Water

Add 200g of malted barley and 50g of corn to the heated water. Stir well and maintain the temperature for 30 minutes to allow the grains to steep.

Add Malted Barley and Corn

After steeping, strain the mixture through a fine mesh strainer to separate the liquid (wort) from the grains. Return the wort to the pot.

Strain the Mixture

Bring the wort to a boil and add 10g of hops. Boil for 60 minutes, stirring occasionally.

Boil the Wort

After boiling, cool the wort quickly using an immersion chiller or by placing the pot in an ice bath until it reaches room temperature.

Cool the Wort

Transfer the cooled wort to a fermentation vessel. Add 5g of yeast and 10g of sugar. Seal the vessel with an airlock and let it ferment for 1-2 weeks at a stable temperature of around 20°C (68°F).

Once fermentation is complete, siphon the beer into clean bottles, leaving some space at the top. Optionally, add 1 tsp of lime zest and a pinch of salt to each bottle before sealing.

Seal the bottles and let them sit at room temperature for another week to carbonate. After that, refrigerate before serving.

Carbonation

Serve chilled and enjoy your homemade Cerveza Victoria!

Serve

Malted Barley

Corn

Hops

Yeast

Sugar

Lime Zest

In a small bowl, combine warm water (about 110°F or 43°C) with sugar and yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy.

Activate Yeast

In a large mixing bowl, combine flour and salt. Mix well to distribute the salt evenly throughout the flour.

Mix Dry Ingredients

Once the yeast is activated, pour the yeast mixture and melted butter into the dry ingredients. Mix until a dough forms.

On a floured surface, knead the dough for about 8-10 minutes, until it is smooth and elastic.

Knead Dough

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

First Rise

Once the dough has risen, punch it down to release the air. Divide the dough into equal pieces, and shape each piece into a pint-sized loaf or roll.

Shape Dough

Place the shaped dough on a greased baking sheet. Cover with a cloth and let it rise for another 30 minutes.

Second Rise

While the dough is rising, preheat your oven to 375°F (190°C).

Preheat Oven

Once the dough has risen again, bake in the preheated oven for 20-25 minutes or until golden brown and sounds hollow when tapped.

Bake

In a small bowl, mix together honey, cinnamon, and brown sugar. Brush this mixture over the baked loaves while they are still warm.

Add Flavorings

Allow the pint loaves to cool on a wire rack before slicing and serving.

Cool and Serve

Butter

Flour

Honey

Cinnamon

Brown Sugar

In a medium bowl, combine the fresh lemon juice, granulated sugar, and water. Stir until the sugar is fully dissolved. Add the finely chopped basil leaves and mix well.

Prepare the Lemon Basil Mixture

Cover the bowl and place it in the refrigerator to chill for at least 2 hours.

Chill the Mixture

Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a smooth, sorbet-like consistency.

Churn the Sorbet

Transfer the sorbet to a container and freeze for at least 4 hours before serving.

Freeze

In a blender, combine the fresh raspberries, granulated sugar, and water. Blend until smooth. Add the finely chopped mint leaves and pulse a few times to combine.

Prepare the Raspberry Mint Mixture

Pour the mixture into a bowl, cover, and refrigerate for at least 2 hours.

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions.

In a blender, combine the diced mango, coconut milk, granulated sugar, and lime juice. Blend until completely smooth.

Blend the Mango Coconut Mixture

In a blender, combine the ripe avocados, cocoa powder, honey (or maple syrup), and almond milk. Blend until smooth and creamy.

Blend the Avocado Chocolate Mixture

Pour the mixture into a bowl, cover, and refrigerate for at least 1 hour.

Fresh Lemon Juice

Granulated Sugar

Fresh Basil Leaves, finely chopped

Fresh Raspberries

Fresh Mint Leaves, finely chopped

Fresh Mango, diced

Coconut Milk

Ripe Avocados, pitted and peeled

Cocoa Powder

Honey or Maple Syrup

Almond Milk

If desired, rim the glass with salt by rubbing a lime wedge around the rim and then dipping it in salt.

In a cocktail shaker, add tequila, fresh lime juice, triple sec, simple syrup, and ice.

Mix the Ingredients

Choose your desired flavor and add the corresponding puree or juice to the shaker.

Add Flavor

Secure the lid on the shaker and shake vigorously for about 15 seconds until well mixed and chilled.

Shake the Cocktail

Strain the mixture into the prepared glass filled with ice.

Strain and Pour

Garnish with a lime wedge and fresh fruit slices. Serve immediately.

Garnish and Serve

Tequila

Fresh Lime Juice

Triple Sec

Simple Syrup

Pomegranate Juice

Wildberry Puree

Raspberry Puree

Mango Puree

Watermelon Juice

Desert Pear Puree

Strawberry Puree

Piña Colada Mix

Banana Puree

Hawaiian Island Mix

Lime Wedge

Fresh Fruit Slices

In a small saucepan over medium heat, combine equal parts sugar and water (1 cup each). Stir until the sugar is dissolved, then let it cool.

Prepare Simple Syrup

Juice fresh lemons until you have 1 cup of lemon juice. Strain to remove seeds and pulp if desired.

Juicing Lemons

In a large pitcher, add 1 cup of fresh mint leaves. Use a muddler or the back of a spoon to gently press the mint leaves to release their essential oils.

Muddle Mint Leaves

In the pitcher with muddled mint, add the freshly juiced lemon juice, simple syrup, and 4 cups of water. Stir well to combine all ingredients.