Malat '20 ' Crazy Creatures ' Rosé

MARTIN MILLER'S England / Iceland

BEEFEATER London Dry

MEZCAL VAGO Arroqueño

EL TESORO Añejo

DON FULANO Imperial Extra Anejo

CAZCANEZ Rosa Blanco

Charles Frey '23 ' Les En Cuvés ' Orange Gewurztraminer & Riesling

Ashes & Diamonds '23 ' N 8 ' Rosé of Cabernet Franc

Léoube '22 ' Secret de Léoube ' Rosé

Copain '24 Rosé of Pinot Noir

Maragona '23 Chiaretto Rosato

tequila blanco, poblano chile liqueur, cucumber, lime, paprika oil

DIRTY VERDE

Jamaican overproof rum, french orange, Carpano Antica, angostura

RUM WITH A VIEW

spiced butter Four Walls whisky, apple brandy, nori infused antica, angostura

FINDING NORI

Toki Japanese whisky, yuzu, szechuan honey

OSAKA SOUR

apricot Four Walls whiskey, demerara, lemon, raspberry – rosemary gomme, cardamom bitters

ROSEMARY'S BABY

butterfly pea infused gin, crème de violette, yogurt, limoncello, basil, lemon

BUTTERFLY EFFECT

vodka, maple szechuan honey, espresso, coconut cream foam

RICH AND WIRED

dobel blanco tequila, hot honey, blood orange – passion fruit, lime

APOLLO'S NECTAR

mezcal Ilegal cherry bounce, toasted pecan Aperol, maraschino, lime.

NUTTY BY NATURE

OSETRA CAVIAR

Lettuce, Cheese, Onion, Pickles, Special Sauce, Fries

DOUBLE SMASH BURGER

AUSTRALIAN LAMB CHOP

Place the bottle of Malat '20 'Crazy Creatures' Rosé in the refrigerator for at least 2 hours prior to serving, or chill it in an ice bucket filled with ice and water for 20–30 minutes until the wine reaches about 45–50°F (7–10°C).

Chill

Remove the bottle from the refrigerator or ice bucket. Inspect the cork and label. Use a wine opener to remove the cork cleanly; wipe any dust or cork fragments from the bottle lip with a clean cloth or napkin.

Inspect and open

If the bottle has light sediment (uncommon for a 2020 rosé), pour slowly into a small decanter or serving pitcher. Otherwise, pouring directly from the bottle into glasses is fine. Pour one small splash into a glass and discard the first 1–2 tablespoons if you notice any sediment.

Optional decanting (brief)

Pour the rosé into chilled wine glasses, filling each to about one-third full to allow room for aromas. Swirl gently, then take a small sniff and a short sip to confirm aroma and flavor. The wine should show fresh red-fruit and floral notes typical of Kremstal rosé.

Pouring and tasting

Prepare simple accompaniments to complement the rosé: arrange goat cheese crostini, light cured meats, olives, or fresh seasonal vegetables on a small platter. Offer citrus twists (lemon or orange) on the side for guests who like a subtle citrus accent.

If you chilled the bottle quickly in an ice bucket, present the bottle in the bucket to keep it cool on the table. Refill ice as needed to maintain temperature.

Select appropriate white/rosé glasses. Rinse glasses briefly with chilled water and return them to the refrigerator for 5–10 minutes before serving if you want extra-cold glassware. Dry the glass rim before pouring to avoid water droplets falling into the wine.

Place the cork or stopper on a small dish if you want to show the vintage or for aesthetics. Keep the wine opener nearby in case guests need assistance.

Malat '20 'Crazy Creatures' Rosé (Kremstal, Austria)

Chilled water (optional, for decanting glassware)

Ice (for chilling quickly)

Fresh lemon or orange twist (garnish)

Light hors d'oeuvres (e.g., goat cheese crostini or cured meats)

Wine glasses (white/rosé style)

Wine opener (corkscrew)

Ice bucket or bowl

Small serving pitcher or decanter (optional)

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you build the drink to thoroughly chill.

Chill glass

Add Martin Miller's Gin, dry vermouth, grapefruit cordial (or fresh pink grapefruit juice), fresh lemon juice, honey syrup, and a dash of orange bitters into a cocktail shaker.

Fill the shaker with the ice cubes and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosty on the outside. This both chills and dilutes to proper balance.

Empty the ice or water from the chilled glass. Double-strain the contents of the shaker into the chilled coupe or martini glass using a Hawthorne and fine mesh strainer to catch ice shards and pulp for a silky texture.

Top gently with 1 oz of chilled Icelandic sparkling water to add lift and a mineral, crisp finish. Stir once very gently with a bar spoon to incorporate without losing effervescence.

Express the grapefruit peel over the surface of the cocktail by holding it with the outer skin facing down and giving it a quick twist to release essential oils. Rub the peel around the glass rim and drop it into the drink.

Garnish with the micro-mint sprig placed gently on the surface or perched on the glass edge for aroma. Serve immediately.

Martin Miller's Gin

Dry vermouth

Icelandic sparkling water (chilled)

Grapefruit cordial or pink grapefruit juice (fresh)

Fresh lemon juice

Honey syrup (1:1 honey and warm water)

Orange bitters

Ice (for shaking)

Thin grapefruit peel

Micro-mint or small mint sprig

Place a chilled martini or coupe glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Fill a mixing glass or shaker with the ice cubes. Pour in 2 oz Beefeater London Dry Gin and 0.5 oz dry vermouth. If using orange bitters for a slight aromatic lift, add 2 dashes now.

Stir the mixture gently with a bar spoon for 30–45 seconds until well chilled and slightly diluted. Stirring preserves clarity and a silky texture appropriate for a London Dry Martini-style drink.

Stir

Discard the ice or water from the chilled serving glass. If you prefer a garlic/onion-infused Gibson variation, place 1 cocktail olive in the glass before pouring; otherwise reserve the lemon twist for garnish.

Prepare glass

Strain the cocktail into the chilled glass using a Hawthorne or julep strainer to keep ice shards out. Express the lemon twist over the surface to release oils, rub it around the rim if desired, then drop it into the glass as garnish.

Strain and garnish

For a drier martini, reduce vermouth to a few drops and optionally rinse the glass with vermouth: pour a small amount of vermouth into the chilled glass, swirl to coat, then discard excess before straining the cocktail in. For a Gibson, substitute the lemon twist with an olive and optionally add 1–2 dashes savory bitters.

Beefeater London Dry Gin

Ice cubes

Lemon twist (for garnish)

Olive (for Gibson/Martini style)

Choose a rocks glass (old fashioned). Rub a lime wedge around the rim of the glass, then dip the rim into smoked salt or flaked sea salt to coat evenly. Set the glass aside.

Add 2 oz Mezcal Vago Arroqueño, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 0.5 oz Cointreau into a cocktail shaker.

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 10–15 seconds, until the shaker is very cold to the touch and the ingredients are well integrated and slightly diluted.

Add ice and shake

Place 3 medium ice pieces into the prepared rocks glass. Double-strain the cocktail into the glass (use a Hawthorne strainer and fine strainer if available) to remove small ice chips and any pulp.

Strain and serve

Float or rest a lime wheel on the ice as a garnish. Optionally, express a lime peel over the drink to add aromatic oils. Serve immediately.

Garnish and finish

Mezcal Vago Arroqueño

Fresh lime juice

Agave syrup (1:1)

Cointreau (or orange liqueur)

Smoked salt or flaked sea salt (for rim)

Ice (for serving)

Garnish: lime wheel or half-moon

Place a rocks glass or coupe in the freezer for a few minutes or fill it with ice water while you prepare the drink to chill.

In a mixing glass add 2 oz El Tesoro Añejo tequila, 0.5 oz aged sherry (or oloroso), 0.5 oz sweet vermouth, 0.25 oz orange curaçao, 0.25 oz demerara simple syrup, and 2 dashes Angostura bitters.

Combine ingredients

Fill the mixing glass with large ice cubes and stir briskly for 20–30 seconds (about 15–20 full strokes) until the liquid is well chilled and slightly diluted — the exterior of the mixing glass should become very cold and slightly frosted.

Stir and dilute

Dump the ice water from the chilled serving glass (if used) and strain the cocktail through a Hawthorne or julep strainer into the chilled rocks glass over a single large ice cube or into the chilled coupe without ice, depending on preference.

Express the oils of an orange peel over the drink by holding the peel skin-side down above the glass and giving it a firm squeeze so the oils spray across the surface. Rub the peel around the rim and drop it into the drink as garnish.

Garnish

Serve immediately. Sip slowly to enjoy the interplay of oak from the añejo tequila, nuttiness from the sherry, and sweet-warm spices from the vermouth and bitters.

Serve

El Tesoro Añejo tequila

Aged (añejo) reposado or oloroso sherry

Carpano Antica or sweet vermouth

Orange curaçao (or Cointreau)

Demerara or dark brown simple syrup (1:1 by volume)

Angostura bitters

Orange peel (for garnish)

Large ice (for stirring) or ice cubes

Place a rocks glass in the freezer or fill with ice water to chill while you prepare the cocktail.

Add 2 oz Don Fulano Imperial Extra Añejo tequila, 0.75 oz sweet vermouth, 0.5 oz amaro, 0.25 oz orange curaçao, 0.25 oz demerara syrup, 2 dashes Angostura bitters, and 1 dash orange bitters into a large mixing glass.

Fill the mixing glass generously with fresh large ice. Stir with a bar spoon for 30–45 seconds (about 20–30 full turns) until the liquid is well chilled and slightly diluted — the glass should become lightly frosted and the mix should be slightly viscous.

Add ice and stir

Discard the chilling ice/water from the rocks glass. Place a large clear ice cube in the chilled rocks glass.

Using a hawthorne or julep strainer, strain the stirred cocktail into the prepared rocks glass over the large ice cube.

Strain

Express the oils: hold the orange peel about 3–4 inches above the drink and give it a firm twist so the oils spray onto the surface of the cocktail. Rub the peel rim around the glass and drop the peel into the drink or balance it on the ice.

Finish: Skewer a Luxardo or brandied cherry on a cocktail pick and rest it on or beside the ice, or drop it directly into the drink.

Serve immediately. Sip slowly to appreciate the layered oak, caramel and spice notes of the Don Fulano Imperial Extra Añejo balanced by the herbal vermouth and bittersweet amaro.

Don Fulano Imperial Extra Añejo tequila

Sweet vermouth (preferably aged or reserva)

Amaro (e.g., Averna or Montenegro)

Orange curaçao (or curaçao-style orange liqueur)

Demerara or brown sugar syrup (1:1)

Large orange peel (expressed)

Luxardo cherry or brandied cherry

Large mixing glass

Bar spoon

Jigger

Hawthorne or julep strainer

Rocks glass (chilled)

Large clear ice cube

Add the blanco tequila (2 oz), rosé vermouth (1 oz), elderflower liqueur (1/2 oz), fresh lime juice (3/4 oz), and simple syrup (1/2 oz) into a cocktail shaker filled with ice.

Combine and chill

Shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted.

If you prefer a cleaner texture, double-strain the mixture through a fine strainer into a waiting glass to remove small ice shards and any pulp.

Strain the shaken mixture into a chilled highball or coupe glass over fresh ice (for highball) or straight up (for coupe).

Pour and top

Top with 1.5 oz chilled sparkling water or club soda to add lift and effervescence.

Carefully float 0.5 oz rosé wine on top by pouring it slowly over the back of a spoon so it gently layers on the surface, creating a subtle pink rosiness.

Garnish with a thin lime wheel on the rim and an edible rose petal or small mint sprig placed on the foam or float for aroma and visual appeal.

Serve immediately. Recommend stirring gently once or twice with a straw before drinking if the guest prefers a more integrated flavor rather than distinct layers.

white (blanco) tequila

rosé vermouth (or dry rosé fortified wine)

elderflower liqueur (e.g., St-Germain)

fresh lime juice

simple syrup (1:1 sugar to water)

chilled sparkling water or club soda

rosé wine (for float) — preferably dry and pale

thin lime wheel

edible rose petal or small sprig of mint

cocktail shaker with ice

jigger or measuring tool

fine strainer (optional)

highball or coupe glass

Taste the Gewurztraminer and Riesling separately. Note aromatics, sweetness, acidity and tannin from skin contact Gewurztraminer. Record pH and residual sugar of each component using test kit or hydrometer.

Assess wines

Sanitize a 2 L carboy or small blending vessel and allow to drain. Ensure all utensils and measuring tools are sanitized to prevent contamination.

Prepare blending vessel

Measure 3 cups (approximately 750 ml) of the orange (skin-contact) Gewurztraminer and pour into the blending vessel. Measure 2 cups (approximately 500 ml) of dry Riesling and add to the Gewurztraminer. If needed to reach desired total volume or to slightly dilute intensity, add up to 0.5 cup neutral still base (sterile water adjusted for pH or neutral white wine).

Combine wines

Stir gently to homogenize. Smell and taste the blend. Evaluate balance of aromatics, acidity and texture. If the blend is too floral or tannic from skins, increase Riesling in small increments (30–60 ml) until balance is achieved; if too lean, add small increments of Gewurztraminer. Keep track of adjustments so proportions can be replicated.

Evaluate balance

Measure current free SO2 and pH. Calculate sulfite addition to reach ~30 ppm free SO2 for short-term stability (target depends on pH; for pH ~3.2–3.4 this is typical). Add approximately 0.1 tsp potassium metabisulfite solution (pre-dissolved in a small amount of water) to the 1.25 L blend, or adjust per your calculations. Stir gently to incorporate.

Adjust free SO2

If the blend shows potential for tartrate instability, add the cold stabilizing agent as directed by the product instructions (about 1 tsp or per manufacturer). Cold-stabilize in a refrigerator or wine cooler at near 0–4°C for 1–2 weeks, then remove precipitated crystals by racking or filtration.

Optional cold stabilization

If the blend is hazy or contains particulate matter from orange wine extraction, consider a sterile fining regimen (e.g., kieselsol followed by gelatin) following product dosages. Add the fining agents separated by recommended time intervals, allow to settle, then rack or filter to achieve clarity.

Optional fining and clarification

Test final free SO2 and pH, adjust if needed. If stability and clarity are satisfactory, gently transfer the finished blend to bottles using a sanitized funnel and bottling equipment. Stopper and label bottles. Allow bottles to rest upright for 24 hours, then store horizontally in a cool place.

Final checks and bottling

Throughout the process use sanitized equipment. Use hydrometer/refractometer to check sugar/ABV and pH/SO2 kits for stability measurements. Keep records of volumes and additions so this Les En Cuvés style blend can be reproduced.

Gewurztraminer (orange/skin-contact)

Riesling (dry)

Neutral still base (optional to adjust volume)

Potassium metabisulfite solution (for total SO2 ~30 ppm)

Cold stabilizing agent (optional)

Sterile fining agent (e.g., kieselsol/gelatin) (optional)

Sanitized carboy or small blending vessel (2 L)

Hydrometer or refractometer (for checking sugar/ABV)

Stirring spoon (sanitized)

pH and free SO2 test kit

Funnel and bottling equipment (optional)

Harvest approximately 100 kg of ripe Cabernet Franc fruit from Napa Valley source. Sort clusters to remove underripe or damaged berries and leaves; discard any material with rot.

Harvest and sort

Destem grapes and perform a very gentle crush to release free-run juice while minimizing skin breakage. Collect free-run juice (about 30 L) separately for use in blending or early press fractions.

Destemming and gentle crush

Allow skins to macerate on the must for a short cold soak (2–6 hours, 8–12°C) if a slightly deeper rosé color and aromatics are desired, but avoid extended skin contact to keep the wine light and salmon-pink.

Calculate target SO2 for rosé (total SO2 ≈ 40–60 ppm depending on pH). Dissolve 50 g potassium metabisulfite into a small amount of must water to create a stock, then add an appropriate measured portion to the must and free-run juice to reach ~30 ppm free SO2 to inhibit undesirable microbes during settling. Wait 12–24 hours before further processing.

Sanitize must

Measure Brix, pH, and TA of the must. If TA is low (<5.5 g/L tartaric acid equivalent), add up to 150 g tartaric acid dissolved in water to reach desired TA (typically 6–7 g/L for rosé). Target fermentable sugar of 21–23°Brix for ~12–13% ABV. Record all measurements.

Malat '20 ' Crazy Creatures ' Rosé

Martin Miller's England / Iceland

Beefeater London Dry

Mezcal Vago Arroqueño

El Tesoro Añejo

Don Fulano Imperial Extra Anejo

Cazcanez Rosa Blanco

Charles Frey '23 ' Les En Cuvés ' Orange Gewurztraminer & Riesling

Ashes & Diamonds '23 ' N 8 ' Rosé Of Cabernet Franc

Léoube '22 ' Secret De Léoube ' Rosé

Copain '24 Rosé Of Pinot Noir

Maragona '23 Chiaretto Rosato

Dirty Verde

Rum With A View

Finding Nori

Osaka Sour

Rosemary's Baby

Butterfly Effect

Rich And Wired

Apollo's Nectar

Nutty By Nature

Osetra Caviar

Double Smash Burger

Australian Lamb Chop