Caipirinha

Manhattan

White Russian

Dark & Stormy

Lemon Meringue Pie

Goat’s Milk Panna Cotta

Indulge in the captivating flavors of Angostura, where a harmonious blend of aromatic bitters meets a medley of refreshing citrus notes. This invigorating concoction is masterfully crafted to tantalize your taste buds, offering a delightful balance of sweetness and spice that lingers beautifully on the palate. Perfect for those seeking a sophisticated sip that elevates any occasion.

Angostura

with chocolate cream and espresso anglaise

Profiteroles

Chia Seed Pudding

Small French Press

Indulge in the rich and complex flavors of Amaro Sfumato, a captivating herbal liqueur that tantalizes the palate with its smoky undertones and hints of bittersweet botanicals. Perfectly balanced, this exquisite drink is a delightful experience that unfolds with each sip, making it an ideal choice for those seeking a unique and sophisticated flavor journey.

Amaro Sfumato

Large French Press

What Plants Crave

Indulge in the soothing essence of Rishi Tea, a carefully crafted blend of premium, organic tea leaves sourced from the finest tea gardens. Each cup delivers a harmonious balance of flavor and aroma, elevating your senses with every sip. Perfectly brewed to perfection, this tea is a calming ritual that warms the soul and refreshes the mind, making it an ideal companion for any moment of relaxation.

Rishi Tea

Potion Seller

Hank & William

with spicy lobster bisque and Aleppo pepper

Lobster Agnolotti

Crispy Whole Hog ‘Rillette’

Baby Lettuces

Summer Squash Frittata

Big Eye Tuna Carpaccio*

with bacon braised cream peas and swiss chard

Olive Oil Poached Halibut

Line Caught Swordfish ‘Schnitzel’

with Olathe sweet corn and summer truffle

Hand Cut Fettuccine

Prepare the Lime

In a glass, add the lime wedges and granulated sugar. Muddle together gently to release the lime juice and dissolve the sugar.

Muddle the Lime and Sugar

Pour the cachaça over the muddled lime and sugar mixture.

Add Cachaça

Fill the glass with ice cubes and stir gently to combine.

Add Ice

Garnish with a lime wheel if desired, and enjoy your Caipirinha!

Serve

Cachaça

Granulated Sugar

Fresh Lime

Ice Cubes

In a mixing glass filled with ice, combine the rye whisky, sweet vermouth, and Angostura bitters. Stir gently until well chilled.

Mixing the Cocktail

Strain the mixture into a chilled cocktail glass.

Straining the Drink

Garnish with a maraschino cherry and an orange twist for added flavor and aroma.

Garnishing

Rye Whisky

Sweet Vermouth

Angostura Bitters

Maraschino Cherry

Orange Twist

Prepare the Glass

Pour vodka and coffee liqueur over the ice.

Mix the Ingredients

Slowly pour heavy cream on top of the drink. You can stir it gently or leave it layered.

Add Cream

You can garnish with a sprinkle of cocoa powder or chocolate shavings if desired.

Garnish (Optional)

vodka

coffee liqueur

heavy cream

Fill a glass with ice. Pour in the black rum and lime juice, then top it off with ginger beer. Stir gently to combine.

Mixing the Drink

Garnish with a lime wedge on the rim of the glass.

Black Rum

Ginger Beer

Lime Juice

Lime Wedge

Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until lightly golden. Remove from oven and let cool.

Prepare the Crust

In a medium saucepan, whisk together sugar and cornstarch. Gradually stir in water, and cook over medium heat until thickened. In a separate bowl, whisk egg yolks. Once the mixture is thick, temper the egg yolks by gradually adding a small amount of the hot mixture to the yolks, then whisk the yolk mixture back into the saucepan. Stir in lemon juice, lemon zest, and butter. Cook for an additional 2-3 minutes, stirring constantly. Remove from heat and stir in blueberries.

Make the Lemon Filling

In a clean mixing bowl, beat egg whites until frothy. Add cream of tartar, and continue to beat until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.

Prepare the Meringue

Pour the lemon-blueberry filling into the cooled graham cracker crust. Spread the meringue over the filling, making sure to seal the edges. Use a spatula to create peaks in the meringue.

Assemble the Pie

Bake the pie in the preheated oven for 10-12 minutes or until the meringue is lightly golden. Remove from the oven and let cool before slicing.

Bake the Pie

Egg whites

Granulated sugar

Cream of tartar

Soak the gelatin sheets in cold water for about 5 minutes until soft. Remove from water and squeeze out excess liquid.

Bloom the Gelatin

In a saucepan, combine goat's milk, heavy cream, sugar, and a pinch of salt. Heat over medium heat until the mixture is warm but not boiling. Stir occasionally.

Heat the Mixture

Once warm, remove from heat and stir in the bloomed gelatin until completely dissolved. Add vanilla extract.

Incorporate Gelatin

Pour the mixture into individual serving cups or molds and refrigerate for at least 4 hours, or until set.

Chill the Panna Cotta

In a bowl, combine the diced Palisade peaches, honey, and lemon juice. Toss gently and let sit for about 15 minutes to macerate.

Prepare the Peaches

Preheat the oven to 350°F (175°C). In a mixing bowl, combine masa harina, brown sugar, melted butter, and a pinch of salt. Mix until crumbly.

Make the Crumble

Spread the mixture evenly on a baking sheet and bake for 15-20 minutes until golden brown. Let cool.

Bake the Crumble

To serve, place a panna cotta on a plate, top with macerated peaches, and sprinkle with masa crumble.

Goat's milk

Heavy cream

Sugar

Gelatin sheets

Vanilla extract

Salt

Palisade peaches, diced

Honey

Lemon juice

Masa harina

Brown sugar

Butter, melted

In a cocktail shaker, combine the Angostura Aromatic Bitters, simple syrup, fresh lemon juice, and gin.

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

Shaking

Straining

Express the oils from the lemon twist over the drink and drop it in as a garnish.

Angostura Aromatic Bitters

Simple Syrup

Fresh Lemon Juice

Lemon Twist

In a saucepan, whisk together egg yolks and sugar until pale. Gradually whisk in heavy cream and espresso.

Combine Ingredients

Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon.

Cook the Mixture

Strain the sauce to remove any lumps and cool before serving with profiteroles.

Cool and Serve

egg yolks

granulated sugar

espresso coffee

In a mixing bowl, combine chia seeds, coconut milk, maple syrup, vanilla extract, and a pinch of salt. Stir well to ensure there are no clumps of chia seeds.

Make the Chia Seed Pudding

Cover the bowl and refrigerate for at least 4 hours, or overnight, until the mixture thickens and becomes pudding-like.

Refrigerate

In a small saucepan over medium heat, combine 1/2 cup coconut milk and 1/4 cup maple syrup. Bring to a simmer, stirring frequently, until it thickens slightly (about 10 minutes). Remove from heat and let cool slightly.

Prepare Coconut Caramel

While the pudding is setting, peel and slice the bananas.

Slice the Banana

Once the chia pudding is set, spoon it into serving dishes. Top with sliced bananas and drizzle with coconut caramel.

Assemble

Chia seeds

Coconut milk

Maple syrup

Start by ensuring your French Press is clean. Disassemble the press and rinse it with hot water to preheat.

Prepare the French Press

Add the coarsely ground coffee to the bottom of the French Press.

Add Coffee Grounds

Heat the filtered water to just below boiling (around 200°F or 93°C) and pour it over the coffee grounds in the French Press.

Add Water

Gently stir the mixture with a spoon to ensure all coffee grounds are saturated. Place the lid on the French Press, with the plunger pulled up, and let it steep for about 4 minutes.

Stir and Steep

After 4 minutes, slowly press down the plunger to separate the grounds from the brewed coffee. Pour your coffee into a cup and enjoy.

Press and Pour

Coarsely ground coffee

Filtered water

In a shaker filled with ice, combine Amaro Sfumato, fresh lemon juice, simple syrup, and Angostura bitters. Shake well until chilled.

Strain the mixture into a glass filled with ice cubes.

Strain and Serve

Top the drink with ginger beer and stir gently to combine.

Top with Ginger Beer

Garnish with a lemon wheel on the rim of the glass.

Garnish

Lemon Wheel (for garnish)

Bring 4 cups of water to a boil in a kettle.

Boil the Water

Add 0.75 cups of coarsely ground coffee to the French press.

Once the water is boiling, remove it from heat and let it sit for about 30 seconds. Then, pour the hot water over the coffee grounds in the French press.

Pour Water

Gently stir the mixture to ensure all grounds are saturated. Place the lid on the French press and let it steep for about 4 minutes.

After steeping, slowly press down the plunger to separate the coffee grounds from the liquid. Pour the brewed coffee into cups and add sugar or milk if desired.

Press and Serve

Water

Optional: Sugar or sweetener

Optional: Milk or cream

Cut the fresh pineapple into small chunks and set aside.

Prepare the Pineapple

In a blender, combine the pineapple chunks, Aleppo pepper, orgeat syrup, and fresh lime juice. Blend until smooth.

Pour the blended mixture through a fine mesh strainer into a serving glass to remove the pulp.

Strain the Mixture

Fill the glass with ice cubes, then garnish with mint leaves on top.

Add Ice and Garnish

Enjoy your refreshing drink that embodies the flavors of pineapple, Aleppo, and orgeat!

Fresh Pineapple

Aleppo Pepper

Orgeat Syrup

Fresh Lime Juice

Mint Leaves

In a small pot, bring 2 cups of water to a rolling boil.

Boil Water

Once boiling, remove the pot from heat and add the green tea leaves and grated ginger.

Add Ingredients

Cover the pot and let it steep for 5-7 minutes, depending on your preferred strength.

Steep

After steeping, strain the tea into a cup or teapot to remove the leaves and ginger.