MAXIMIN GRUNHAUS, SEKT BRUT RUWER

MARIE DEMETS, 'COEUR DE SAIGNEE', BRUT ROSÉ CHAMPAGNE

BERECHE & FILS, BRUT RESERVE CHAMPAGNE

THAI TEA

FRANCK PEILLOT, BRUT BUGEY

MEXICAN COKE

GINGER BEER

THAI COFFEE

WEIHENSTEPHANER N/A

SAISON DUPONT

STANDARD DEVIANT IPA

BEERLAO

SINGHA

N.A. LUCANA AMARO

MAKRUT LEAF-INFUSED TANQUERAY GIN, LEMONGRASS+GALANGAL VERJUS, CAP CORSE VERMOUTH BLANC, LIME

NOT THE SOUP WITH SHRIMP

FOUR ROSES BOURBON, ANCHO REYES, LEMONGRASS, THAI SPICE ANGOSTURA BITTERS

THAI-STYLE OLD-FASHIONED

EL DORADO 5YR RUM, COCONUT, BATAVIA-ARRACK, PINEAPPLE, LIME, DEHYDRATED PINEAPPLE, PRIK LAAB

PINA COLADA

cara cara orange, coconut cream, cured egg yolks, makrut

citrus cake

seasonal jam, toasted coconut flakes, puffed rice+fried shallots

panna cotta

with toasted sticky rice whipped cream, lime zest

green mango tart

with seasonal fruit, sweet+salty coconut cream, crispy rice+peanut+sesame praline

BLACK RICE PUDDING

panang curry with wild chanterelles, maitake & baby trumpet mushrooms, pickled mustard greens, garnished with makrut lime leaf chiffonade, thai basil

gaeng hed

spanish mackerel stewed in sour curry with morning glory, kana, carrot, chrysanthemum

gaeng som pla

braised beef cheeks in massaman curry, coconut milk, burnt+crispy shallots, potatoes

massaman nuea

Place the Maximin Grunhaus Sekt Brut Ruwer in a bucket or cooler filled with ice and enough cold water to surround the bottle. Chill for 20–30 minutes until the bottle is well chilled (about 6–8°C / 43–46°F). If you prefer a faster method, wrap the bottle in a towel and place it in the freezer for 15–20 minutes — do not forget it to avoid freezing.

Chill the bottle

Remove the bottle from the ice 5 minutes before serving so it is cold but not icy. Dry the bottle with a towel to prevent slipping when opening.

Select clean champagne flutes or chilled white wine glasses. If desired, place glasses in the refrigerator for 10–15 minutes before serving to keep them cool.

Wipe each glass with a lint-free cloth to ensure no water spots or residues that could affect effervescence.

With the bottle angled at about 45° from people and away from breakables, remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the cork and gently twist the bottle (not the cork) to ease it out with a soft ‘pop’ rather than an explosive ejection.

Open the bottle safely

Pour a small amount (about 30–45 ml) into the first flute to allow the wine to settle and release aroma. Swirl gently in the glass to assess bubbles and nose.

First pour

Pour remaining Sekt into flutes, filling each to about two-thirds (90–120 ml) to preserve bubbles and leave room for aroma. Pour gently down the side of the glass to maintain effervescence.

Fill glasses

If using, twist a thin strip of lemon peel over each glass to release oils and drop it in or rest it on the rim for a subtle citrus accent. Alternatively, tuck a small sprig of fresh mint into the flute for an aromatic note.

Serve immediately while the Sekt is lively. Suggest tasting notes to guests: crisp citrus, green apple, fine mousse, and a clean, mineral finish characteristic of Ruwer vineyards.

Optional: pair with light hors d'oeuvres such as fresh oysters, smoked salmon on blinis, mild goat cheese, or lightly salted almonds to complement the wine's acidity and texture.

Maximin Grunhaus Sekt Brut Ruwer (chilled)

Lemon twist (optional)

Fresh mint sprig (optional)

Champagne flutes or white wine glasses

Ice (for chilling)

Large bucket or cooler (for ice)

Place the bottle of Marie Demets Coeur de Saignée Brut Rosé Champagne in a refrigerator for at least 3 hours before serving, or chill in an ice bucket filled halfway with ice and cold water for 20–30 minutes until the bottle reaches about 6–8°C (43–46°F). Use a wine thermometer if available to check temperature.

If using an ice bucket, add ice and enough cold water to surround about two-thirds of the bottle. Stir gently and wait 20–30 minutes, checking temperature after 20 minutes.

Select clean, dry champagne flutes. Do not chill the glasses in the freezer; very cold glass can suppress aroma. Rinse flutes with cold water and dry to slightly cool them without frosting.

Optional garnish: rinse strawberries and raspberries; pat dry. Thread a small raspberry sprig or place a halved strawberry on the rim of each flute, or add a delicate lemon twist on the inner rim for a citrus note. Reserve garnishes until just before pouring to keep them fresh.

Hold the bottle at a 45° angle pointing away from people, objects, and breakable items. Keep one hand on the cork and the other on the base. Remove the foil and loosen the wire cage while keeping your thumb over the cork to prevent sudden ejection.

Gently twist the bottle (not the cork) while holding the cork stationary. Ease the cork out with a soft pop—aim for controlled pressure release rather than a loud pop. Wipe the bottle lip with a clean cloth.

Pour the champagne slowly into each flute in two stages: first fill each glass about one-third, allow mousse (bubbles) to settle for 10–15 seconds, then top to about two-thirds full. This preserves foam and aroma. Aim to pour down the side of the glass to retain finer bubbles and aromas.

Serve immediately at 6–8°C (43–46°F). If the bottle warms, return it to the ice bucket between pours to keep temperature steady.

Suggested pairings: delicate seafood (oysters, smoked salmon blinis), fresh berries, soft goat cheese crostini, or light almond cookies. Offer small plates and clean palate napkins.

If guests request, provide spit buckets and water for palate cleansing during a tasting flight.

Recork any remaining champagne with the original cork (inverted) or a Champagne stopper that seals pressure. Store upright in the refrigerator; consume within 1–3 days for best effervescence and freshness. Note: long-term storage after opening will lose mousse and aromatic lift.

Marie Demets Coeur de Saignée Brut Rosé Champagne

Champagne flutes

Ice bucket (optional)

Wine thermometer (optional)

Whole strawberries

Raspberry sprigs

Lemon twist

Light hors d'oeuvres (goat cheese crostini / smoked salmon blinis)

Place the Bérèche & Fils Brut Réserve bottle in an ice bucket filled with ice and cold water. Submerge bottle for 20–30 minutes until the temperature reaches about 8–10°C (46–50°F). If you don't have an ice bucket, wrap bottle in a damp towel and refrigerate for 3–4 hours.

Chill bottle

Set out 6 chilled fluted champagne glasses. Right before serving, gently wipe rims with a clean cloth. Do not rinse with soap — any residue can kill bubbles.

Prepare glasses

Open the bottle carefully: remove foil and wire cage while keeping a thumb on the cork. Tilt the bottle at 45°, hold the cork and twist the bottle slowly to release the cork with a soft sigh rather than a loud pop.

Pouring: pour a small amount into each glass and wait 10–15 seconds, then top up each glass to about two-thirds full to preserve effervescence and aroma.

Keep oysters well chilled on crushed ice. Arrange oysters on a platter with lemon wedges. Serve raw on the half shell; suggest guests squeeze a touch of lemon over each oyster just before tasting the champagne to highlight the wine's minerality and acidity.

Prepare oysters

Lightly toast the baguette slices until crisp and warm. Spread a thin layer of unsalted butter if desired. Spread a small dollop (about 1 tsp) of crème fraîche on each slice, top with a folded slice of smoked salmon, and finish with a few snips of fresh chive. Arrange on a platter.

Smoked salmon crostini

Bring the triple-cream cheese to near-room temperature (20–30 minutes out of fridge) so it is soft and aromatic. Spoon or leave small wedges on a board with fresh grapes or sliced pear. Drizzle honey lightly over the cheese just before serving to complement the Champagne's richness.

Cheese and fruit

Place blanched Marcona almonds in a small bowl. Lightly toast in a dry pan over medium heat 2–3 minutes until golden and fragrant, stirring constantly to avoid burning. Cool briefly and add to the snack board as a crunchy, nutty contrast to the sparkling wine.

Almonds

Arrange everything on a serving board near the chilled Champagne. Provide small plates and napkins. Encourage small bites between sips so the wine's flavors — brioche, citrus, stone fruit and minerality — remain lively.

Bérèche & Fils Brut Réserve Champagne (chilled)

Cold water

Fluted champagne glasses

Fresh oysters (on the half shell), shucked and chilled

Lemon wedges

Unsalted butter

Seeded baguette or crispbread

Smoked salmon, thinly sliced

Crème fraîche

Fresh chives (finely snipped)

Blanched Marcona almonds

Soft triple-cream cheese (e.g., Brillat-Savarin)

Fresh grapes or sliced pear

Honey

Pour 6 cups of cold water into a medium saucepan and bring to a gentle boil over medium-high heat.

Heat water

When water reaches a boil, add 6 tablespoons of Thai black tea leaves (or Thai tea mix), 2 star anise, and 2 lightly crushed cardamom pods. Reduce heat to low so the liquid is at a low simmer.

Add tea and spices

Simmer the tea and spices, uncovered, for 5–7 minutes. Stir once to ensure even extraction. Taste at 5 minutes — tea should be strong and fragrant; simmer up to 7 minutes for a bolder flavor.

Simmer

Remove the pan from heat. Immediately stir in 3 tablespoons granulated sugar and 1 teaspoon vanilla extract until dissolved. If using orange food coloring (traditional bright color), add 1 teaspoon now and stir to distribute.

Sweeten

Pour the tea through a fine-mesh sieve or a cheesecloth-lined strainer into a heatproof pitcher to remove tea leaves and spices. Press gently on solids to extract liquid but avoid forcing bitter sediment through. Discard solids.

Strain

Allow the strained sweetened tea to cool at room temperature for 20–30 minutes, then refrigerate until chilled (about 30–60 minutes) if you prefer iced Thai tea. For immediate service, proceed with tea warm but use less ice.

Cool

Fill four tall glasses with about 1/2 cup (about 1/2 cup each) ice or enough to come halfway up the glass (roughly 1/2 cup per glass; total 2 cups used).

Pour the chilled (or warm, if preferred) strained tea evenly into the four glasses, filling each about 3/4 full.

Divide tea

Spoon 1/4 cup sweetened condensed milk into each glass (total 1 cup). Let it sink and create a layered effect. For a lighter finish, stir gently to combine. For traditional layered presentation, do not stir yet.

Top with condensed milk

Float or drizzle about 1/4 cup half-and-half over each glass (total 1 cup). The heavier condensed milk will remain toward the bottom and the pale cream will create a milky top layer.

Finish with half-and-half

Serve immediately with a long spoon or straw so each drinker can stir to combine. Adjust sweetness or cream by adding more half-and-half or condensed milk to taste.

Serve

Thai black tea leaves (or Thai tea mix)

Water

Granulated sugar

Star anise

Cardamom pods (lightly crushed)

Vanilla extract

Optional: orange food coloring

Sweetened condensed milk

Half-and-half (or evaporated milk + a splash of heavy cream)

Fill a bucket or large bowl halfway with ice and add 1 cup cold water. Submerge the bottle of Franck Peillot Brut Bugey so it is surrounded by ice. Chill for 20–30 minutes until the bottle is cold to the touch (around 6–8°C / 43–46°F).

Rapid chill (ice bucket)

Alternatively, place the bottle upright in the refrigerator for at least 3–4 hours prior to serving for a gentle, even chill.

Slow chill (refrigerator)

Select clean champagne flutes or stemmed wine glasses. Rinse briefly with cold water and drain to slightly cool the glass without leaving water droplets inside.

If using a lemon twist, cut a thin slice of lemon rind and twist over the glass to release oils. If using berries, wash and dry them; for strawberries, hull and halve if large.

Keep the bottle at a 45-degree angle, pointing away from people and breakable objects. Remove the foil and loosen the wire cage while keeping your thumb on the cork to prevent it from popping unexpectedly.

Hold the cork and gently twist the bottle (not the cork) to ease the cork out with a soft hiss, not a loud pop. Aim to preserve bubbles.

Pour a small amount (about 1 ounce / 30 ml) into a clean glass to let the initial froth settle. Then pour slowly down the side of the flute until it is about two-thirds full (roughly 120–150 ml per glass), leaving headspace for aroma.

Optionally garnish each glass with a lemon twist perched on the rim or drop a single raspberry or halved strawberry into the flute for a touch of color and subtle fruit aroma.

Serve immediately while the wine is cold and effervescent. Encourage guests to sip slowly to appreciate the mousse, brioche and orchard-fruit notes typical of a quality Brut Bugey.

Pair with light hors d'oeuvres such as mild cheeses, smoked seafood, or toasted baguette slices topped with a little butter or tapenade.

If the bottle is not finished, reseal with a sparkling-wine stopper and store upright in the refrigerator. Use within 1–3 days for best fizz retention.

Franck Peillot Brut Bugey (or similar Bugey sparkling wine)

Cold water (optional for ice bucket)

Champagne flutes or stemmed wine glasses

Lemon twist or thin lemon slice (optional)

Fresh strawberries or raspberries (optional)

Assorted mild cheeses (e.g., Comté, goat cheese)

Light seafood bites (smoked salmon, shrimp)

Toasted baguette slices or crackers

Chill a highball or Collins glass in the freezer for 5–10 minutes or fill it with ice water for 2–3 minutes and discard the water. Add 1½ to 2 cups of fresh ice to the chilled glass so the drink stays cold without diluting quickly.

Chill and fill

Pour 1 ounce (about 30 ml) of fresh lime juice over the ice. If using sea salt, sprinkle a small pinch over the lime (this brightens the flavors).

Open 1 bottle of Mexican Coca‑Cola (preferably chilled). Tilt the glass and slowly pour the Coke down the side so it layers over the lime juice and ice, minimizing foam and overflow. Fill to about ¾–7/8 of the glass (roughly 10–12 oz / 300–350 ml of soda depending on glass size).

If using bitters, add 2 dashes on top and gently stir once or twice with a bar spoon to integrate without losing too much carbonation.

Garnish with a fresh lime wedge on the rim; optionally add an orange slice for a sweeter citrus note. Serve immediately with a straw or stirring spoon.

Mexican Coca‑Cola (bottle, cane sugar)

Fresh lime juice

Fresh lime wedge (for garnish)

Fresh orange slice (optional garnish)

Angostura bitters (optional, for depth)

Sea salt (optional, pinch to accentuate sweetness)

Wash the fresh ginger root well. If the skin is thin, you can leave it; otherwise, peel with a spoon or small knife. Roughly chop or slice the ginger into small pieces (no need to be uniform).

Wash and prepare ginger

Place the chopped ginger and 1.0 liter of the water in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to a simmer. Simmer uncovered for 20–25 minutes to extract volatile oils and flavor. The liquid should become strongly aromatic and slightly reduced.

Simmer ginger

Remove the saucepan from heat and add the granulated sugar, lemon zest (if using), and a pinch of salt. Stir until the sugar dissolves. Add the remaining 0.5 liter of cold water to stop extraction and let the mixture steep and cool to lukewarm (about 25–30 minutes).

Sweeten and steep

Strain the cooled mixture through a fine-mesh sieve or cheesecloth into a clean bowl or jug, pressing on the solids to extract as much liquid as possible. Discard (or reserve for candied ginger) the solids. You now have ginger-sugar-lemon concentrate.

Strain concentrate

Warm 60 ml of water to about 35–40°C (95–105°F) — warm but not hot to the touch. Stir the active dry yeast into the warm water and let sit for 5–7 minutes until foamy. If it doesn’t foam, the yeast may be inactive; use fresh yeast.

Activate the yeast

Pour the foamy yeast mixture into the strained ginger concentrate. Add the fresh lemon juice and stir thoroughly to combine. Taste briefly — it should be pleasantly sweet with a pronounced ginger-and-lemon aroma; final carbonation will mellow sweetness.

Combine yeast with concentrate

Use clean plastic soda bottles (preferred for safety) or swing-top glass bottles rated for carbonation. Rinse and sanitize them with hot water or a mild sanitizing solution. Make sure caps are clean.

Sanitize bottles

Using a funnel, pour the ginger beer mixture into the bottles, leaving about 3–4 cm (1–1.5 inches) headspace at the top to allow pressure to build. Wipe rims clean and cap tightly.

Fill bottles

Leave bottles at room temperature (20–24°C / 68–75°F) for 24–48 hours to carbonate. Check plastic bottles after 24 hours by squeezing — when firm and springy, they’re carbonated. For glass bottles, open one carefully after 24 hours to check pressure. Do not over-ferment (risk of overpressure).

Primary fermentation

Once desired carbonation is reached, transfer bottles to the refrigerator to slow fermentation and chill (at least 12 hours, ideally 24 hours). Refrigeration will also let sediments settle.

Cold stop and chill

Carefully open chilled bottles (use caution if highly carbonated). Pour over ice if desired, garnish with mint sprigs and lime/lemon wedges, and serve immediately. Keep any remaining ginger beer refrigerated and consume within 7–10 days for best flavor and safety.

Open and serve

fresh ginger root

granulated sugar

fresh lemon juice

water

active dry yeast

room-temperature water (for yeast)

finely grated lemon zest (optional)

salt

ice cubes

fresh mint sprigs

lime or lemon wedges

Place 4 tablespoons dark roast coffee grounds into a small saucepan or stovetop coffee pot. Add 2 cups cold water. Add the crushed cardamom pods and star anise if using. Bring water to a gentle simmer over medium heat, then reduce heat and let simmer very gently for 4–5 minutes, stirring once to break the initial foam. Do not boil vigorously.

Brew coffee

Remove from heat and let the coffee grounds steep for 2–3 minutes to develop flavor. If using a sieve/strainer, strain the coffee through a fine-mesh sieve or a coffee filter into a heatproof container to remove grounds and spices.

Maximin Grunhaus, Sekt Brut Ruwer

Marie Demets, 'coeur De Saignee', Brut Rosé Champagne

Bereche & Fils, Brut Reserve Champagne

Thai Tea

Franck Peillot, Brut Bugey

Mexican Coke

Ginger Beer

Thai Coffee

Weihenstephaner N/a

Saison Dupont

Standard Deviant Ipa

Beerlao

Singha

N.a. Lucana Amaro

Not The Soup With Shrimp

Thai-style Old-fashioned

Pina Colada

Citrus Cake

Panna Cotta

Green Mango Tart

Black Rice Pudding

Gaeng Hed

Gaeng Som Pla

Massaman Nuea