Zero-Proof Golden Chardonnay, California 2023

Jalapeño Infused Tequila, Peach, Lime, Simple

Peachin ' to the Choir

Happy Hour

Red Bull

New Creation Soda Works

Topo Chico

Lapis Luna, Cabernet Sauvignon, CA, 2022

Sea Sun, Pinot Noir, California, 2022

Atlanta Hard 'Seasonal' Cider

Savannah River 'No Jacket Required' Pilsner

Michelob Ultra

Tapped 33 'Good Googly Moogly' Juicy IPA

Bourbon, White Wine Blend, Ginger Liqueur, Apple Juice, Caramel Syrup, Ginger Ale

Caramel Apple Sangria

Pineapple Dream Mocktail

Duc de Valmer, Brut, NV

Poggio Costa, Prosecco, Italy, NV

Golden Chardonnay, California 2023

Southern Ocean, Sauvignon Blanc, NZ, 2024

Mirabello, Pinot Grigio, Italy, 2024

Bauer Haus, Riesling, Germany, 2023

Best Day Seasonal N/A Beer

Firemaker Hazed and Blazed IPA

New Belgium Voodoo Ranger IPA

Ultra

In a large pitcher, combine 2 cups of white grape juice, 1 cup of sparkling water, 2 tablespoons of lemon juice, and 1 tablespoon of honey or agave syrup. Stir well until the honey or agave is fully dissolved.

Mix Base Ingredients

Add 4 sprigs of fresh thyme to the mixture for flavor. Allow it to steep for about 5 minutes, then remove the thyme sprigs.

Add Fresh Herbs

Fill glasses with ice cubes if desired. Pour the prepared mixture into each glass, filling them about three-quarters full.

Prepare Glasses

Garnish each glass with a lemon slice and sprinkle a teaspoon of fresh thyme leaves on top for an aromatic finish.

Garnish

Serve immediately and enjoy your refreshing Zero-Proof Golden Chardonnay!

Serve

White Grape Juice

Sparkling Water

Lemon Juice

Honey or Agave Syrup

Fresh Thyme

Lemon Slices

Thyme Leaves

Slice the jalapeño in half lengthwise, removing the seeds if you prefer less heat. Place the jalapeño halves into a clean glass jar.

Prepare the Jalapeño

Pour the tequila over the jalapeño halves in the jar. Seal the jar tightly and let it sit at room temperature for 24-48 hours, tasting occasionally until it reaches your desired spice level.

Infuse the Tequila

Wash the peach thoroughly, then pit and dice it into small pieces.

Prepare the Peach

In a shaker, add the diced peach, lime juice, and simple syrup. Muddle the ingredients together to release the peach juice and combine the flavors.

Combine Ingredients

Strain the jalapeño-infused tequila into the shaker with the muddled peach mixture. Fill the shaker with ice and shake well until chilled.

Add Infused Tequila

Strain the mixture into a chilled cocktail glass. Optionally, you can double strain to remove any peach pulp.

Strain and Serve

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

Add Garnishes

Serve immediately and enjoy your Peachin ' to the Choir cocktail!

Serve and Enjoy

Jalapeño

Tequila

Fresh Peach

Lime Juice

Simple Syrup

Peach Slice

Lime Wheel

In a cocktail shaker, combine the vodka, fresh lemon juice, and simple syrup. Fill the shaker with ice.

Mix the Ingredients

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

Shake Well

Strain the mixture into a tall glass filled with ice. Top with club soda and gently stir to combine.

Optionally, garnish your cocktail with a lemon slice or a sprig of mint.

In a large serving bowl or platter, arrange the mixed nuts, olives, and cheese cubes.

Prepare the Snack Platter

Open the box of crackers and serve alongside the snack platter for guests to enjoy.

Serve with Crackers

Vodka

Fresh Lemon Juice

Club Soda

Mixed Nuts

Olives

Cheese Cubes

Crackers

In a large mixing bowl, combine the carbonated water with high fructose corn syrup. Stir until well mixed.

Mix the Carbonated Base

Next, add citric acid, taurine, and caffeine to the mixture. Stir until fully dissolved.

Add Acids and Caffeine

Add niacinamide, pyridoxine HCl, riboflavin, and vitamin B12 to the mixture. Stir until all vitamins are uniformly distributed.

Incorporate Vitamins

Add natural and artificial flavors according to your taste preference. Mix thoroughly.

Flavor It Up

If desired, add food coloring to achieve the desired hue. Stir well to combine.

Color the Drink

Refrigerate the mixture for at least 30 minutes before serving. Serve chilled in a glass over ice.

Chill and Serve

Carbonated Water

High Fructose Corn Syrup

Citric Acid

Taurine

Caffeine

Niacinamide (Vitamin B3)

Pyridoxine HCl (Vitamin B6)

Riboflavin (Vitamin B2)

Vitamin B12

Natural and Artificial Flavors

Food Coloring

In a small saucepan, combine equal parts sugar and water. Heat over medium heat until the sugar is dissolved. Allow to cool.

Prepare the Simple Syrup

In a mixing glass, add the fresh berries and muddle gently to release their juices.

Muddle the Berries

Add fresh mint leaves to the muddled berries and gently muddle them together to release the mint flavor.

Add Fresh Mint

In a large pitcher, combine the muddled berry and mint mixture with simple syrup, fresh lemon juice, ginger syrup, and vanilla extract.

Slowly pour in the sparkling water, stirring gently to combine while preserving the bubbles.

Add Sparkling Water

Fill serving glasses with ice if desired. Pour the soda mixture over the ice.

Garnish each drink with a lemon slice and a sprig of fresh mint.

Fresh Mint Leaves

Fresh Berries (Strawberries, Raspberries, or Blueberries)

Ginger Syrup

Vanilla Extract

Mint Sprigs

Place the liter of Topo Chico mineral water in the refrigerator for at least one hour before serving to ensure it’s nicely chilled.

Chill the Topo Chico

Wash the lime thoroughly under cool water. Cut it in half, and then cut one half into wedges.

Prepare the lime

Take a tall glass and fill it with ice cubes, filling the glass about halfway.

Prepare the glass

Squeeze the lime wedges into the glass with ice and drop them in for extra flavor.

Add the lime

Carefully pour the chilled Topo Chico mineral water over the ice and lime in the glass.

Pour the Topo Chico

If desired, add mint leaves and cucumber slices for an extra refreshing touch.

Add optional garnishes

Serve the Topo Chico immediately, garnished with additional lime or mint if desired. Enjoy it cold!

Serve and enjoy

Topo Chico mineral water

Lime

Ice cubes

Mint leaves

Cucumber slices

In a saucepan, pour in the Lapis Luna Cabernet Sauvignon. Place over medium heat and bring to a simmer.

Prepare the Reduction

Once the wine is simmering, add the sugar and stir until it has completely dissolved.

Add Sugar

Add the fresh rosemary sprigs to the saucepan and let the mixture simmer for about 15-20 minutes, allowing it to reduce by half.

Infuse with Rosemary

Remove the rosemary and reduce the heat to low. Stir in the butter until it is fully melted and incorporated. Season with salt and freshly ground black pepper to taste.

Finish the Sauce

Grill the steak to your desired doneness. Let it rest for a few minutes before slicing.

Prepare the Steak

Place the sliced steak on a plate, drizzle generously with the Cabernet Sauvignon reduction, and serve alongside seasoned roasted vegetables.

Lapis Luna Cabernet Sauvignon

Sugar

Fresh Rosemary

Butter

Salt

Freshly Ground Black Pepper

Grilled Steak

Seasoned Roasted Vegetables

Harvest the Pinot Noir grapes when they are fully ripe, usually in late summer to early autumn. Ensure that the grapes are free from rot and diseases.

Harvesting the Grapes

Crush the harvested grapes to release the juice. Use a wine press to extract as much juice as possible from the crushed grapes.

Crushing and Pressing

In a fermentation vessel, combine the grape juice, water, and yeast. Allow it to ferment for about 1-2 weeks at a controlled temperature of 18-24°C (65-75°F).

Fermentation

After fermentation, let the wine sit for a few days to clarify. Add sulfites to stabilize the wine and prevent unwanted bacteria.

Clarification

Transfer the clarified wine into oak barrels or stainless steel tanks. Age for at least 6 months to develop flavors.

Aging

Once aged, bottle the wine. Ensure the bottles are clean and sanitized before filling.

Bottling

Preheat the grill to medium-high heat. Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Grill for about 4-5 minutes on each side until cooked through.

Grilling the Salmon

Preheat the oven to 200°C (400°F). Chop your choice of seasonal vegetables, toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through.

Roasting the Vegetables

Slice the Brie cheese and the baguette. Arrange on a platter with the grilled salmon and roasted vegetables for a complete meal.

Serving the Cheese and Baguette

Pinot Noir grapes

Water

Yeast

Sulfites

Grilled salmon

Roasted vegetables

Brie cheese

Baguette

Wash, core, and chop the fresh apples into small pieces. You should have about 10 cups of chopped apples.

Prepare the Apples

In a large pot, combine the chopped apples and water. Bring to a boil over medium heat, then reduce to a simmer.

Once the apple mixture has simmered for about 30 minutes, add the granulated sugar and lemon juice, stirring until the sugar is completely dissolved.

Add Sugar and Lemon Juice

Stir in the cinnamon sticks, cloves, nutmeg, and vanilla extract into the mixture. Let it simmer for an additional 15 minutes.

Add Flavorings

Remove the pot from heat and let the mixture cool to room temperature. Once cooled, strain the liquid into a sanitized fermentation vessel, discarding the solid apple pieces.

Cool and Strain

Sprinkle the cider yeast over the top of the strained liquid and gently stir to combine. Seal the fermentation vessel with an airlock.

Add Yeast

Let the cider ferment in a cool, dark place for approximately 1 to 2 weeks, or until bubbling has stopped. Check daily to ensure the airlock is working.

Ferment

Once fermentation is complete, siphon the cider into sanitized bottles, leaving some headspace at the top. Seal the bottles with caps or corks.

Zero-proof Golden Chardonnay, California 2023

Peachin ' To The Choir

Happy Hour

Red Bull

New Creation Soda Works

Topo Chico

Lapis Luna, Cabernet Sauvignon, Ca, 2022

Sea Sun, Pinot Noir, California, 2022

Atlanta Hard 'seasonal' Cider

Savannah River 'no Jacket Required' Pilsner

Michelob Ultra

Tapped 33 'good Googly Moogly' Juicy Ipa

Caramel Apple Sangria

Pineapple Dream Mocktail

Duc De Valmer, Brut, Nv

Poggio Costa, Prosecco, Italy, Nv

Golden Chardonnay, California 2023

Southern Ocean, Sauvignon Blanc, Nz, 2024

Mirabello, Pinot Grigio, Italy, 2024

Bauer Haus, Riesling, Germany, 2023

Best Day Seasonal N/a Beer

Firemaker Hazed And Blazed Ipa

New Belgium Voodoo Ranger Ipa

Ultra