hendricks gin, cucumber, fresh lemon clase azul plata, grand marnier 100, juice, simple syrup, cucumber tonic sweet and sour, cointreau

CLASE AZUL 100 CUCUMBER COLLINS

fresh blackberry, cachaca rum, simple syrup, muddled key limes, topo chico

BLACKBERRY CAIPIRNHA

fresh strawberry, thai basil cachaca rum, muddled key limes, topo chico

STRAWBERRY THAI BASIL CAIPIRNHA

sparkling prosecco, fresh strawberry, orange & pineapple juice

TROPICAL BELLINI

featuring whistle pig 12 year, bottled exclusively for J.T. Prime mezcal popul vuh, blackberry puree, chile arbol, lime juice, simple syrup, tajin

BLACKBERRY CHILE MARGARITA

grand marnier 100, juice, simple syrup, cucumber tonic sweet and sour, cointreau

Margarita Plata

mandarin absolut vodka, sparkling chopin extra rare, xo grand marnier.

Champagne Sangria

100 hendricks CUCUMBER gin, cucumber, COLLINS fresh lemon

Clase Azul

key lime caipirinha citrus sour, grand marnier 100, cointreau cachaca rum, simple syrup, muddled key limes, topo chico

Suprema Margarita

sparkling, fresh lemon juice fresh syrup, muddled blackberry, key cachaca limes, topo rum, chico

Blackberry Caipirinha

Prime 75

featuring our highest quality liquor with fresh ingredients

Strawberry Thai

rum fresh, muddled strawberry key, thai limes, basil topo cachaca chico

Basil Caipirinha

fresh strawberry orange & pineapple juice

Tropical Prosecco Bellini

whistle vermouth pig, 12yr angustra, marasca bitters syrup, sweet fermented pineapple tepache, four roses

Pineapple Tepache

Prime Manhattan

French 75

Prime Old Fashioned

HOUSE OLD FASHIONED and sour four fresh roses orange, bourbon orange, luxardo bitters cherries.

Prime Sour

featuring whistle pig 12 year bottled exclusively for J.T. Prime chile mezcal arbol popul, lime vuh, juice, blackberry simple syrup puree,. tajin

JT Private Barrel Blackberry Chile Margarita

don simple julio syrup blanco, topo, mexican chico, tajin lime rim juice.

Topo Chico Margarita

tito's vodka, grapefruit juice, fever don julio anejo, fresh citrus, agave, orange

Ruby Mule

herradura, simple crystal syrup anejo, fresh grapefruit

Palomita Ultra

Peel (optional) and roughly chop 1 small English cucumber (about 6–8 oz). Place the cucumber pieces in a blender and pulse until liquefied. Strain through a fine mesh sieve or cheesecloth into a small bowl, pressing to extract as much liquid as possible. Measure out 1 oz of the fresh cucumber juice; refrigerate the remainder for another use.

Prepare cucumber juice

In a cocktail shaker, add 1.5 oz Clase Azul Plata, 0.5 oz Hendrick's Gin, 0.5 oz Grand Marnier 100 and 0.25 oz Cointreau.

Combine base spirits and modifiers

To the shaker add 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and 1 oz fresh cucumber juice. If using bitters, add 2 dashes now.

Add citrus, syrup and cucumber

Optional: give a quick dry shake (no ice) for 5–7 seconds to better integrate the cucumber juice. Then add a handful of ice to the shaker (about 1 cup) and shake vigorously for 10–15 seconds until well chilled.

Dry shake and wet shake

Fill a Collins glass or highball with fresh ice. Double-strain the shaker contents into the glass using a Hawthorne and fine mesh strainer to remove small cucumber solids and ice shards.

Strain into glass

Top the cocktail with 3 oz chilled cucumber tonic. Stir gently once or twice with a bar spoon to integrate the tonic without flattening the bubbles.

Top with tonic

Garnish with a long cucumber ribbon (threaded along the inside of the glass) or a cucumber wheel and a lemon wheel or twist. Serve with a straw.

Garnish and serve

Taste and adjust: if the cocktail is too tart, add an extra 0.25 oz simple syrup; if too sweet, add 0.25 oz more lemon. The small amounts of two orange liqueurs give a layered orange note—use only one if you prefer less sweetness.

Notes

Clase Azul Plata (or other blanco tequila)

Hendrick's Gin

Grand Marnier 100 (Curaçao style orange liqueur)

Cointreau (or additional orange liqueur)

Fresh lemon juice

Simple syrup (1:1)

Cucumber juice (fresh, strained)

Cucumber tonic (chilled)

Angostura or cucumber bitters (optional)

Ice (for shaking and serving)

Garnish: cucumber ribbon or wheel

Garnish: lemon wheel or twist

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat gently over medium, stirring until sugar dissolves. Remove from heat and cool to room temperature. Store in refrigerator. (Makes about 1 cup.)

Make simple syrup (if you don't have it ready)

Place 1/2 cup fresh blackberries and 1/4 cup prepared simple syrup in a small saucepan. Warm over low heat and mash berries with the back of a spoon until they release color, 2–3 minutes. Strain through a fine mesh sieve, pressing solids to extract as much syrup as possible. Cool. This yields ~1/3–1/2 cup blackberry simple syrup. Use 0.5 oz in the cocktail and reserve extra for another drink.

Optional: Make quick blackberry syrup

In a rocks glass or short mixing glass, add 6 fresh blackberries and the 3 key lime wedges. Add 0.5 oz prepared simple syrup (or 0.5 oz blackberry syrup if using). Using a muddler, press and twist firmly to crush the berries and limes until the mixture is fragrant and releases juice and color (about 20–30 seconds). Avoid over-muddling the lime pith to keep bitterness minimal.

Muddle fruit

Add 2 oz cachaça and 0.5 oz freshly squeezed key lime juice to the muddled fruit. Fill the glass about three-quarters with crushed ice (about 1 cup). Stir vigorously for 10–15 seconds to chill and dilute slightly, integrating the fruit and spirit.

Build the drink

Top with 2 oz Topo Chico (or sparkling mineral water). Gently fold once to combine, leaving some fizziness. If desired, add 1–2 large ice cubes to slow dilution.

Top and finish

Skewer one fresh blackberry and a key lime wheel, or float them on top. Serve with a short straw and a small spoon for scooping muddled fruit. Estimated single serving.

fresh blackberries

key lime (or regular lime) wedges

granulated sugar (for simple syrup)

water (for simple syrup)

cachaça

freshly squeezed key lime juice

blackberry simple syrup (see directions) or 0.5 oz additional simple syrup

Topo Chico (or other sparkling mineral water)

ice (crushed)

ice (large cubes) — optional for serving

blackberry (garnish)

key lime wheel or wedge (garnish)

Hull and quarter 3 fresh strawberries. Wash and gently pat dry 8 Thai basil leaves. Cut 2 key limes in half crosswise.

Prep fruit and herbs

In a sturdy mixing glass or an Old Fashioned glass, add the quartered strawberries, Thai basil leaves, and 0.25 tsp granulated sugar (optional for extra texture). Squeeze the 4 lime halves over the fruit into the glass, dropping one or two of the spent halves in for extra juice if desired. Use a muddler to press and twist firmly 8–10 times until the strawberries are broken down, basil is fragrant but not shredded, and the mixture is juicy.

Muddle

Pour 2.5 oz cachaça (or light rum) and 0.5 oz simple syrup into the muddled mixture. Stir 6–8 times with a bar spoon to incorporate and dissolve remaining sugar and to lightly chill the mixture.

Add spirit and sweetener

Fill a highball or rocks glass with crushed ice or large cubes about three-quarters full. Strain the muddled mixture over the ice using a fine-mesh strainer or Hawthorne strainer to remove seeds and large bits of basil/strawberry. If you prefer more texture, double-strain can be skipped.

Top with 3 oz chilled Topo Chico (or other sparkling mineral water). Gently stir once or twice to lift the muddled mixture into the bubbles without flattening the soda.

Garnish with a sprig of Thai basil and a strawberry slice on the rim. Optionally slap the basil between your palms first to release aromatics before placing it as garnish.

Serve immediately with a straw. Taste and adjust: if it needs more brightness, add a splash more lime; if too tart, add 0.25 oz more simple syrup.

fresh strawberries

Thai basil leaves

fresh key limes (or Persian lime if unavailable)

cachaça (Thai basil–infused if available) or light rum

simple syrup (1:1 sugar to water)

granulated sugar (for muddling, optional)

Topo Chico or other sparkling mineral water

ice (crushed or cubed)

Thai basil sprig (garnish)

strawberry slice (garnish, optional)

Hull and quarter 3 medium strawberries (reserve one for garnish). Place strawberries in a blender or food processor with 1/2 tsp simple syrup if desired and a splash (about 1 tsp) of water or orange juice to help blending. Pulse until smooth, then press through a fine-mesh sieve into a small bowl to remove seeds for a silky purée. You should end up with about 1/4 cup purée.

Make purée

Chill the purée briefly in the refrigerator while you prepare the other ingredients so it is cold when combined with the sparkling wine.

Combine 1/2 cup chilled fresh pineapple juice and 1/4 cup chilled fresh orange juice in a measuring cup. Stir gently to mix. Taste and add up to 1/2 tsp simple syrup if the juices are not sweet enough.

Keep the juice mixture cold; do not add ice to the final cocktail (it will dilute the prosecco).

Place 1/4 cup fresh strawberry purée into a chilled champagne flute. Pour the 3/4 cup tropical juice mixture (pineapple + orange) gently over the purée so the purée stays near the bottom and infuses as bubbles rise.

Layering and pouring

Slowly top with 1 cup (about a standard bottle split is 1 cup) of chilled prosecco. Pour gently down the side of the glass or use a bar spoon to reduce foaming. The prosecco will mix slightly with the juices producing a light coral-orange color with strawberry streaks.

Give the glass one gentle swirl if you prefer an even distribution of fruit purée, or leave layered for a pretty gradient effect.

Garnish the rim with the reserved strawberry slice and/or a small pineapple wedge. Serve immediately while the prosecco is fizzy.

If serving multiple, prepare purée and juice mixture ahead (keep chilled) and add prosecco just before service to preserve effervescence.

Prosecco (chilled)

Fresh strawberry purée

Fresh pineapple juice (chilled)

Fresh orange juice (chilled)

Strawberry slice

Pineapple wedge

Ice (optional, for juicing/chilling)

Simple syrup (optional, if juices are not sweet enough)

Place 1 cup blackberries, 1 tablespoon granulated sugar and 1 tablespoon water in a blender. Puree on high until smooth, about 20–30 seconds. Strain through a fine mesh sieve into a bowl, pressing solids with a spoon to extract juice and remove seeds. Yield ~1 cup. Refrigerate until ready to use.

Blackberry puree

Toast 6 dried chile de árbol in a dry skillet over medium heat for 20–30 seconds, turning to avoid burning — this awakens oils. In a small saucepan combine 1/2 cup water and 1/2 cup granulated sugar; bring to a simmer until sugar dissolves. Add toasted chiles, reduce heat to low and steep 8–10 minutes for a medium-spicy infusion. Remove from heat, cool 15 minutes, then strain out chiles. Reserve syrup. If you prefer a lighter chile note, dilute or use 1–2 tablespoons of this syrup in the cocktail; for a concentrated chile tincture simmer only 2–3 chiles in 1/4 cup water and steep longer and use 1/4 oz in cocktail. For this recipe, measure 0.25 oz (about 3/4 tsp) for the drink.

Chile de árbol syrup

Both blackberry puree and chile-arbol syrup keep refrigerated in airtight containers for up to 5 days.

Storage

Prepare glass: On a small plate, spread a thin layer of tajín. Rub the lime wedge around the rim of a rocks or coupe glass, then dip the rim into tajín to coat evenly. Set glass aside.

Build and shake: In a cocktail shaker add 1.5 oz WhistlePig 12 rye, 0.5 oz mezcal, 1 oz strained blackberry puree, 1 oz fresh lime juice, 0.5 oz simple syrup, and 0.25 oz chile-arbol syrup (or tincture). Fill the shaker two-thirds with ice.

Dry shake (optional for texture): For a slightly frothier, integrated texture, dry shake (no ice) for 10 seconds, then add ice and continue to shake vigorously for 12–15 seconds until the shaker is very cold.

Strain and serve: Double-strain the cocktail through a Hawthorne strainer and a fine mesh sieve into the prepared tajín-rimmed glass over fresh ice (for rocks) or serve neat into the chilled coupe without ice. The double-strain removes seeds and pulp for a silky mouthfeel.

Garnish: Thread 2 fresh blackberries on a pick or float one blackberry and a small lime wheel on the rim. Lightly dust a pinch of tajín on top if desired. Serve immediately.

WhistlePig 12 Year Rye (or substitute rye whiskey)

Mezcal (Mezcal Popol Vuh or similar joven mezcal)

Fresh lime juice

Simple syrup (1:1 sugar to water)

Chile de árbol tincture / infused chile-arbol syrup (see preparation)

Tajín seasoning

Lime wedge (for rim and garnish)

Fresh blackberries (optional, for garnish)

Fresh or frozen blackberries

Granulated sugar (for puree)

Water (for puree)

Dried chile de árbol

Water (for chile syrup)

Granulated sugar (for chile syrup)

In a large bowl whisk together 2 cups all-purpose flour, 2 tsp baking powder, 1 tsp salt, and 1 tbsp sugar until evenly combined.

Make dough

Cut in 6 tbsp cold cubed unsalted butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

In a small bowl whisk 3 tbsp milk with 1 egg. Pour liquid into the flour-butter mixture and stir with a fork until a shaggy dough forms. If dough is too dry, add up to 1 tbsp more milk; it should hold together when pressed.

Turn dough onto a lightly floured surface and knead gently 6–8 times to bring it together. Pat or roll dough into a 9–10 inch circle about 1/4–1/2 inch thick (for a single large hand pie) or divide into 6 equal portions and roll each into a 4–5 inch round for individual pastries.

Place formed pastry on a parchment-lined baking sheet and chill in the refrigerator for 15 minutes while you prepare the filling. Chilling firms the butter and helps create a flaky crust.

Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped yellow onion and sauté 4–5 minutes until translucent.

Cook pork filling

Add 2 minced garlic cloves and cook 30 seconds until fragrant, then add 12 oz ground pork. Break the pork up with a spatula and cook until no longer pink, about 6–8 minutes.

Stir in 1 tbsp soy sauce, 1 tbsp hoisin sauce, 1 tsp rice vinegar, 1 tsp ground black pepper and 1 tsp sesame oil. Cook 1–2 minutes to combine and reduce excess moisture.

Remove from heat and fold in 2 thinly sliced green onions. Taste and adjust seasoning (add a pinch of salt if needed). Transfer filling to a bowl and let cool 10 minutes so it won’t steam the pastry when assembled.

Preheat oven to 400°F (200°C). Lightly oil the baking sheet or line it with parchment paper and brush with a little vegetable oil.

Assemble pastries

If you made a single large round, spoon the cooled filling onto one half of the dough circle, leaving a 1/2 inch border. For individual rounds, place about 2–3 tbsp filling in the center of each round.

Brush the dough border with the prepared egg wash (1 egg beaten with 1 tbsp water). Fold the dough over the filling to enclose it (fold large circle into a half-moon or bring edges together for smaller rounds) and press the edges firmly to seal. Crimp edges with a fork for a tighter seal and decorative finish.

Brush the top of each pastry with more egg wash and sprinkle with 1 tsp toasted sesame seeds evenly across the pastries.

Bake in the preheated oven for 18–22 minutes for individual pastries, or 25–30 minutes for a larger pie, until crust is golden brown and filling is hot. Rotate the sheet halfway through baking for even color.

Remove from oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm with pickled cucumber or quick pickles (about 1/2 cup) on the side.

all-purpose flour

baking powder

salt

granulated sugar

unsalted butter, cold and cubed

milk

olive oil

yellow onion, finely chopped

garlic cloves, minced

ground pork

soy sauce

hoisin sauce

rice vinegar

green onions, thinly sliced

ground black pepper

sesame oil

vegetable oil (for pan or sheet)

egg wash (1 egg beaten with 1 tbs water)

toasted sesame seeds

pickled cucumber or quick pickles (optional, to serve)

Chill a rocks or coupe glass in the freezer for 5–10 minutes. On a small plate combine the coarse salt (or Tajín) and sugar if using. Rub a lime wedge around the rim of the chilled glass and dip the rim into the salt mixture to coat evenly; set aside.

chill glass and prepare rim

If using fresh cucumber ribbons for garnish, slice a thin ribbon from a peeled cucumber using a vegetable peeler and set aside.

Add the plata tequila, Grand Marnier 100, Cointreau, fresh lime juice, fresh lemon juice, simple syrup, and cucumber tonic syrup into a cocktail shaker.

combine ingredients

Fill the shaker with ice (about 1 cup). Firmly cap and shake vigorously for 12–15 seconds until the exterior of the shaker is well chilled and slightly frosted. This both chills and dilutes the cocktail properly.

Clase Azul 100 Cucumber Collins

Blackberry Caipirnha

Strawberry Thai Basil Caipirnha

Tropical Bellini

Blackberry Chile Margarita

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