Vodka, MARTINIS, Chambord, Cold Pineapple Brew

French Espresso Martini

Mexican Old 75 fashioned Bourbon, lime juice Cointreau, agave cherry, topped with bitters, prosecco house

Lemen drop

Old Ezra Fashioned Brooks Rye SEASONAL, Tequila sweet, Cointreau vermouth, house cherry syrup, bitters

Tequila Manhattan

Chocolate Martini one Vodka peach, Bailey's blossom, st Chocolate Liqueur

Pear Martin

Prosecco, One Lemon, Peach & Rosemary Orange Simple Blossom

Cloverdale 75

Blackberry Empress 75 Gin, Prosecco, Lavender, Blackberry, Lemon, Simple

Lavender 75

French 75

Chalet Gin, St. Vodka, Germain Fresh, lemon Rosemary juice, Simple ginger, simple Grapefruit

French Lemon Tart

Golden Tequila Margarita blanco, Tequila lime juice blanco, house grapefruit skinny juice, mix topped Cointreau with grand sparkling water

Paloma

rye, Gin creole, Blackberry bitters, obsinthe Vermouth, muddled 13 sugar cube

Black Rose

Michelob Ultra

Pinot Noir Louis Latour " Les Bastides ", France

Pinot Noir Damien Martin " Bourgogne ", France

Cabernet Chateau La Caze Bellevue Saint – Emilion, France

Grenache – Pinot Noir St. Cosme " Micro Cosme Rouge, France

Cabernet Franc Le Grand Bouqueteau " Chinon " France

Red Blend O'lillo Baracchi Toscana, Italy

Bordeaux Chateau Carignan " Cadillac ", France

Cabernet " Klinker Brick ", Lodi, California

Sancerre Rose La Garenne, France

Pinot Noir Rose Domaine Pelle Morogues Loire, France

Txakolina " Getaria " Txomin Etxaniz Getarianko, Spain

Chardonnay Lamblin & Fils " Bourgogne Blanc ", France

Chardonnay Les Jamelles Pays D'oc, France

Brew a 1-ounce shot of espresso and allow it to cool to room temperature (or chill briefly). If you don't have espresso, use very strong brewed coffee cooled. Prepare or chill 1 ounce of cold pineapple brew (cold-brewed pineapple tea or a concentrated chilled pineapple infusion) so it is cold when added.

Prepare espresso and pineapple brew

Place a martini or coupe glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the drink to ensure the glass is nicely chilled.

Chill glass

In a cocktail shaker, add 1 cup of ice, 2 oz vodka, 0.25 oz dry vermouth (MARTINIS), 0.5 oz Chambord, 1 oz cold pineapple brew, 1 oz cooled espresso, and 0.5 tsp simple syrup. The small amount of simple syrup balances bitterness from the espresso — adjust to taste but keep small to preserve espresso martini profile.

Combine ingredients

Seal the shaker and shake vigorously for 10–15 seconds (hard shake) to chill and dilute. For a creamier foam on top, perform a 'dry' shake: first shake without ice for 8–10 seconds, then add ice and shake hard for another 10–12 seconds. This encourages a thick espresso foam.

Double shake for froth

Dump the ice from the chilled glass. Fine-strain the cocktail through a Hawthorne or fine mesh strainer into the chilled martini or coupe glass to remove ice shards and produce a silky texture.

Strain and serve

Float 3 coffee beans on the foam or place them in an appealing pattern. Optionally, drizzle a tiny drop of Chambord on the foam for visual contrast.

Garnish

Serve immediately while the foam is fresh and the drink is cold.

Serve

vodka (good-quality, plain)

MARTINIS (dry vermouth)

Chambord (raspberry liqueur)

cold pineapple brew (strong cold-brewed pineapple tea or chilled pineapple infusion)

freshly brewed espresso (cooled to room temperature)

simple syrup (1:1 sugar to water)

coffee beans (for garnish)

ice (for shaking and chilling)

Chill a coupe or rocks glass by filling it with ice and setting aside while you build the cocktail.

Prepare glass

If using a whole maraschino or brandied cherry, place the cherry in a shaker and gently muddle once or twice to release flavor. If using cherry syrup, skip this step and add the measured syrup in the next step.

Muddle cherry (if using whole cherry)

Add bourbon (2 oz), fresh lime juice (0.75 oz), Cointreau (0.5 oz), agave syrup (0.25 oz), and the muddled cherry or 1 oz cherry syrup into a cocktail shaker filled with ice. Add 1 dash of Angostura bitters into the shaker (reserve 1 dash for topping). Secure the lid and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Combine and shake

Discard the ice from the chilled serving glass. Double-strain the shaken mixture into the chilled coupe or a rocks glass over fresh ice (if you prefer it on the rocks) using a Hawthorne strainer and a fine mesh strainer to remove cherry bits and ice shards.

Strain

Slowly top the cocktail with chilled prosecco (about 2 oz) so it preserves some effervescence. Add the remaining dash of Angostura bitters on top—drop it onto the foam/ surface and, if desired, use a cocktail pick to create a subtle decorative swirl.

Top with Prosecco and bitters

Garnish with a lime wheel or twist placed on the rim or floated on top. Serve immediately.

Garnish and serve

Bourbon

Fresh lime juice

Cointreau (or orange liqueur)

Agave syrup

Cherry (maraschino or brandied) or cherry syrup

Angostura bitters

Prosecco (chilled)

Ice (for shaking and serving)

Lime wheel or twist (garnish)

Place your serving glass (coupe or Nick & Nora) in the freezer or fill it with ice and water while you prepare the cocktail to ensure the drink is well chilled.

In a mixing glass add 1.5 oz rye whiskey, 0.5 oz reposado tequila, 0.5 oz Cointreau, 0.5 oz sweet vermouth and 0.5 oz house cherry syrup.

Measure and combine

Add 2 dashes of aromatic bitters and 1 dash of orange bitters (optional) to the mixing glass.

Add bitters

Fill the mixing glass with large ice cubes. Stir gently and consistently for 20–30 seconds (about 20–30 full strokes) until the mixture is well-chilled, slightly diluted, and the glass is frosted on the outside.

Stir with ice

Discard the ice/water from the chilled serving glass. Using a julep or hawthorne/strainer, double-strain the cocktail into the chilled coupe or Nick & Nora glass to remove any small ice shards.

Thread a Luxardo or house cherry on a pick and rest it in the glass. Optionally express a strip of orange peel over the drink to release oils, rub the rim lightly and discard or place the twist on the rim.

Serve immediately. The Tequila Manhattan should present as a slightly sweeter, fruit-forward riff on a classic Manhattan with herbal rye backbone and warm tequila notes.

Combine 1 cup pitted sour or dark cherries (fresh or frozen), 1 cup sugar and 1/2 cup water in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Simmer 8–10 minutes until cherries soften and syrup thickens slightly.

Make syrup

Remove from heat, let cool slightly, then press fruit through a fine-mesh sieve to extract syrup. Cool completely and store in a sealed container in the refrigerator for up to 2 weeks. Use 1/2 oz per cocktail as noted above.

Finish and store

Brooks Rye (Old Ezra style) or other rye whiskey

Reposado tequila

Cointreau (orange liqueur)

Sweet vermouth

House cherry syrup (maraschino or sour cherry syrup)

Aromatic bitters (Angostura)

Orange bitters (optional)

Luxardo or house cherries (for garnish)

Ice (large cubes or block for stirring and a chilled coupe or Nick & Nora glass)

Place the martini glass in the freezer for 5–10 minutes to chill. If rimming with chocolate, drizzle chocolate syrup on a small plate, dip the rim of the chilled glass lightly into the syrup, then set aside to firm.

Chill and rim (optional)

Fill a cocktail shaker with the ice pieces. Pour in the vodka (1.5 oz), peach schnapps (0.75 oz), Baileys Irish Cream (0.5 oz), chocolate liqueur (0.5 oz), pear nectar (1 oz), fresh lemon juice (0.25 oz) and simple syrup (0.25 oz) if using.

Secure the shaker lid and shake vigorously for about 12–15 seconds until the outside of the shaker is very cold and the mixture is well chilled and slightly frothy from the Baileys.

Shake

Strain the cocktail through a fine strainer (or the shaker strainer) into the chilled martini glass. If you rimmed the glass with chocolate syrup, take care to pour gently to preserve the rim decoration.

Strain into glass

Float a thin pear slice on the surface or rest it on the rim. Sprinkle chocolate shavings or lightly sift cocoa powder over the drink (about 1 tsp) for aroma and appearance.

vodka

peach schnapps (peach liqueur)

Baileys Irish Cream (or similar cream liqueur)

chocolate liqueur (e.g., Godiva or creme de cacao)

pear nectar or pear juice

fresh lemon juice

simple syrup (optional, if you prefer sweeter)

pear slice or thin fan of pear

chocolate shavings or cocoa powder

optional: chocolate syrup for glass rim

Combine 0.5 cup granulated sugar and 0.5 cup water in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture begins to simmer.

Add 0.5 cup chopped peach, 2 rosemary sprigs, and 1 tablespoon fresh orange zest to the saucepan. Reduce heat to low and simmer gently for 6–8 minutes, mashing the peaches lightly with the back of a spoon to release their juices.

Remove from heat and let steep for 15 minutes so rosemary and orange zest infuse the syrup and peach mellows.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean jar, pressing on the solids to extract as much liquid and flavor as possible. Discard solids.

Stir in 0.25 tsp orange blossom water and optional 0.5 tsp neutral spirit if using. Cool to room temperature, then refrigerate. This yields about 5–6 oz of syrup. Keeps 1–2 weeks refrigerated.

Chill a champagne flute or coupe in the freezer for 5–10 minutes, or fill with ice water while you prepare the cocktail, then empty.

In a cocktail shaker add 1 oz gin, 0.75 oz chilled Peach & Rosemary Orange Simple Blossom syrup, and 0.5 oz fresh lemon juice.

Add 4 oz of ice to the shaker and shake vigorously for 8–10 seconds just to chill and lightly dilute (this brightens citrus and integrates the syrup).

Double-strain the contents of the shaker into the chilled flute or coupe to remove ice shards and any peach pulp.

Carefully top with 6 oz chilled Prosecco. Pour slowly to preserve effervescence and avoid overflow.

Garnish with a thin lemon wheel or twist, a small peach slice on the rim (optional), and a sprig of fresh rosemary. Clap the rosemary between your palms briefly to release aromatics before placing it in the glass.

Serve immediately. Sip and enjoy the bright citrus, delicate orange blossom, ripe peach and piney rosemary notes balanced by the Prosecco's bubbles.

Gin (preferably a London dry or floral gin)

Peach & Rosemary Orange Simple Blossom (see Syrup section)

Fresh lemon juice

Lemon twist or thin wheel (for garnish)

Fresh rosemary sprig (for garnish)

Peach slice (optional garnish)

Ice (for shaking)

Granulated sugar

Water

Fresh peach (peeled & chopped) or frozen peach slices

Fresh rosemary sprigs

Fresh orange zest (preferably from 1 orange)

Orange blossom water

Optional: small splash vodka or neutral spirit (to stabilize, optional)

Combine 1 cup water and 1 cup granulated sugar in a small saucepan. Add 2 tsp dried culinary lavender. Bring to a gentle simmer over medium-low heat, stirring until sugar dissolves. Simmer for 2 minutes to infuse, then remove from heat and let steep for 15 minutes for a stronger floral note (5–10 minutes for subtler flavor).

Make lavender simple syrup

Strain the syrup through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on the solids to extract liquid but leaving sediment behind. Discard solids. Cool to room temperature, then refrigerate until chilled. Syrup will keep refrigerated in a sealed container for up to 2 weeks.

Place 3 fresh blackberries into a cocktail shaker. Add 0.5 oz fresh lemon juice and 0.5 oz chilled lavender syrup. Gently muddle the blackberries to release juice and flavor, but avoid pulverizing the seeds too much.

Prep glass and muddle

Add 1.5 oz Blackberry Empress gin and a generous handful of ice (about 1 cup) to the shaker. Cap and shake vigorously for 10–12 seconds until chilled and slightly frothy.

Double-strain the shaken mixture into a chilled champagne flute or coupe using a Hawthorne strainer and a fine-mesh strainer to remove seeds and pulp (you can also fine strain into a coupe). Leave room for sparkling wine.

Double strain

Carefully top the cocktail with about 3 oz chilled Prosecco. Pour slowly to preserve carbonation and create a gentle rise; avoid stirring vigorously so the bubbles remain lively.

Top with Prosecco

Garnish with a lemon twist or wheel and a fresh lavender sprig if available. Optionally float one fresh blackberry on top. Serve immediately.

Garnish & serve

dried culinary lavender buds

granulated sugar

water

Blackberry Empress gin (or floral gin)

lavender syrup

Prosecco or other dry sparkling wine

fresh blackberries

lemon twist or wheel (garnish)

lavender sprig (optional garnish)

Place a Champagne flute or coupe in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to chill it.

In a cocktail shaker, add the gin (1.5 oz), fresh lemon juice (0.75 oz), and simple syrup (0.5 oz). Add enough ice to nearly fill the shaker (about 1 cup).

Combine base ingredients

Secure the shaker and shake vigorously for about 10–12 seconds, until the shaker is cold to the touch and the ingredients are well-chilled and slightly diluted.

Discard the ice or water from the chilled flute/coupe. Double-strain the shaken mixture into the chilled glass using a Hawthorne strainer and, if available, a fine mesh strainer to remove small ice shards and pulp.

Carefully top the cocktail with about 3 oz of chilled Champagne or a dry sparkling wine. Pour slowly to preserve bubbles and avoid overflow.

Top with sparkling wine

Express the oils of a lemon twist over the surface of the drink by holding the twist skin-side down and giving it a quick squeeze over the glass. Run the twist around the rim and drop it into the flute as garnish.

Serve immediately while the sparkling wine is effervescent.

simple syrup (1:1)

Champagne or other dry sparkling wine

lemon twist

Whisk together the flour, powdered sugar and salt in a bowl until evenly mixed.

Combine dry ingredients

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Cut in butter

Stir in the egg yolk and vanilla. Add the ice water 1 tablespoon at a time and gently mix until the dough just comes together when pressed. Avoid overworking.

Add egg yolk and bind

Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes (up to 2 hours). On a lightly floured surface, roll the chilled dough to about 1/8 inch thickness and line a 9-inch tart pan with removable bottom. Trim and crimp edges. Refrigerate the lined tart shell for 15 minutes.

Chill and roll

Preheat the oven to 375°F (190°C). Line the tart shell with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake another 8–10 minutes until edges are lightly golden. Let cool slightly. Reduce oven temperature to 325°F (160°C) for filling bake.

Blind bake

If using rosemary, gently bruise the rosemary sprig and warm it with the lemon juice in a small saucepan over low heat for 3–4 minutes (do not boil) to infuse. Remove from heat and let steep for 10 minutes, then strain to remove the herb. You should end up with about 3/4 cup lemon juice. Discard rosemary solids.

Prepare rosemary-infused lemon juice (optional)

In a medium heatproof bowl, whisk together the whole eggs, extra egg yolk and granulated sugar until smooth and slightly pale.

Whisk eggs and sugar

Place the bowl over a saucepan of gently simmering water (double boiler). Slowly whisk in the lemon juice (tempering gradually if desired) and lemon zest. Cook the mixture, stirring constantly, until it thickens and reaches about 170–175°F (77–80°C) and coats the back of a spoon, about 8–10 minutes. Do not let it boil or the eggs may curdle.

Temper and cook

Remove from heat. Whisk in the cold cubed butter a few pieces at a time until fully incorporated and the curd is glossy and smooth. If you infused juice with rosemary, you will have a light herbal note; taste and strain if you notice any herb pieces. If needed, pass curd through a fine mesh sieve for extra smoothness.

Finish with butter

Pour the warm lemon curd into the prebaked tart shell, smoothing the top. Bake at 325°F (160°C) for 12–15 minutes just to set the filling; it should still have a slight jiggle in the center. Remove from oven and let cool on a wire rack for 1 hour, then chill in the refrigerator for at least 2 hours (or overnight) until fully set.

Fill tart and bake gently

Once chilled and set, remove the tart from the pan to a serving plate. Dust the top lightly with confectioners' sugar. Arrange candied or thin lemon slices and rosemary sprigs decoratively on top.

Final touches

Slice with a sharp knife wiped clean between cuts. Serve chilled or at cool room temperature. Keeps refrigerated, covered, up to 3 days.