KY BOURBON BARRELL

FALLS CITY KENTUCKY

DOS XX AMBER

NEGRA MODELO

KALIBER

ESTRELLA DAMM

DAURA DAMM

TONA

STELLA ARTOIS

House Frozen Lime, Swirl Choices: Passion Fruit, Strawberry, Mango

MIMA'S DAIQUIRI

HEINEKEN

CARIB

VICTORIA

CORONA

XINGU

PALMA LOUCA

House White and Dark Rum, Mango, Passion Fruit, Orange Juice, Grenadine

HAVANA RUM PUNCH

CAIPIROSKA

House Bourbon, Cabernet Franc, Bitters, Orange Syrup

KENTUCKIANA

Vanilla Vodka, Baileys, Kahlua, Cuban Coffee, Sweetened Milk

CAFÉ CON LECHE MARTINI

Havana Club Añejo, Grapefruit Juice, Splash of Simple

PAPAS DAIQUIRI

Ketel One Grapefruit, Rose, Passion Fruit, St Germain, Topped with Cava

LA YUMA

House Tequila, Lime Juice, Orange, House Sweet & Sour (rocks or frozen)

BODEGUITA MARGARITA

Red Wine, Brandy, Grand Gala, Meyers Spiced Rum, Agave, Fruit, Hibiscus Water, St Germain (Serves 2 / 38oz)

SANTERIA

In a large mixing bowl, combine 2 cups of Kentucky bourbon, 1 cup of sugar, and 1 cup of water. Stir until the sugar is fully dissolved.

Mixing the Base

Add 1 tablespoon of vanilla extract, 1 teaspoon of ground cinnamon, and 1 teaspoon of nutmeg to the mixture. Stir well to combine.

Adding Flavor

Add strips of orange peel to the mixture. Allow the mixture to sit for at least 30 minutes to let the flavors meld.

Adding Orange Peel

Once the mixture is infused, strain out the orange peel and pour the bourbon mixture into glasses filled with ice.

Final Touch

Garnish each drink with a maraschino cherry and a few fresh mint leaves.

Garnishing

Kentucky bourbon

Sugar

Water

Vanilla extract

Ground cinnamon

Nutmeg

Orange peel

Maraschino cherries

Fresh mint leaves

In a mixing glass, combine the bourbon, sweet vermouth, orange bitters, and simple syrup.

Mixing the Cocktail

Fill the mixing glass with ice and stir vigorously for about 30 seconds until well chilled.

Chilling the Mixture

Strain the mixture into a chilled cocktail glass.

Straining the Cocktail

Express the oils from the orange peel over the cocktail and drop it in. Add the maraschino cherry as a garnish.

Bourbon

Sweet Vermouth

Orange Bitters

Simple Syrup

Orange Peel

Maraschino Cherry

Take a clean glass and rub the rim with a lime wedge to moisten it.

Prepare the Glass

Dip the moistened rim of the glass into a plate of salt, ensuring an even coating on the rim.

Add Salt

Add ice cubes to the glass, filling it to about 3/4 full.

Fill with Ice

Slowly pour the Dos XX Amber beer into the glass over the ice, being careful to avoid foam overflow.

Pour the Beer

Garnish with a lime wedge and a sprinkle of chili powder if desired.

Garnish

Serve immediately while cold and enjoy your refreshing Dos XX Amber!

Serve

Dos XX Amber beer

Lime

Salt

Ice cubes

Lime wedge

Chili powder

Take two tall beer glasses and chill them in the refrigerator for about 10 minutes to ensure your beer stays cold longer.

Prepare the Glasses

Cut the limes in half. You will use one half for juicing and the other half for garnish.

Slice the Limes

Pour 500 ml of Negra Modelo beer into each chilled glass, allowing the beer to create a nice foam as it fills.

Prepare the Beer

Squeeze the juice of one lime half into each glass of beer. Be careful not to let the seeds fall into the drink.

Add Lime Juice

Sprinkle a pinch of salt and chili powder into each glass. Stir gently with a spoon to combine the flavors.

Season the Beer

Add slices of the remaining lime half to the rim of each glass for garnish. Optionally, add sliced jalapeños and fresh cilantro on top.

Negra Modelo Beer

Chili Powder

Sliced Jalapeños

Fresh Cilantro

Preheat your oven to 350°F (175°C) to prepare for baking.

Preheat the Oven

In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.

Mix Dry Ingredients

In another bowl, whisk together the milk, eggs, melted unsalted butter, and vanilla extract until well combined.

Mix Wet Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.

Combine Wet and Dry Mixtures

Fold in the chopped nuts and/or chocolate chips if using, ensuring they are evenly distributed throughout the batter.

Add Optional Ingredients

Grease a 9x13 inch baking pan or line it with parchment paper.

Prepare Baking Pan

Pour the batter into the prepared baking pan, spreading it evenly.

Pour Batter into Pan

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Cool

Once cooled, slice into squares and serve as desired.

Slice and Serve

All-purpose flour

Granulated sugar

Baking powder

Milk

Eggs

Unsalted butter

Chopped nuts

Chocolate chips

Place the Estrella Damm Lager in the refrigerator for at least 2 hours before serving to ensure it is ice cold.

Chill the Ingredients

Take a tall beer glass and fill it with ice cubes until it is about halfway full.

Slowly pour the chilled Estrella Damm Lager over the ice cubes in the glass, allowing the beer to flow gently to preserve its carbonation.

Squeeze the lemon wedge over the beer and drop it into the glass. Optionally, add fresh mint leaves and olives for garnish.

Serve immediately and enjoy your refreshing Estrella Damm lager!

Enjoy

Estrella Damm Lager

Lemon Wedge

Ice Cubes

Fresh Mint Leaves

Olives

In a large pot, combine the barley malt, corn, and rice. Add 500 ml of water. Stir well to ensure that the grains are fully moistened.

Mixing the Grains

Heat the mixture to 65-70°C (149-158°F) and maintain this temperature for 60 minutes. Stir occasionally to prevent sticking.

Mashing the Grains

After mashing, bring the mixture to a boil. Once boiling, add the hops and boil for an additional 15 minutes.

Adding Hops

After boiling, remove the pot from heat and cool the mixture quickly to around 20-25°C (68-77°F). You can use an immersion cooler or place the pot in an ice bath.

Cooling the Mixture

Once cooled, transfer the mixture to a fermentation vessel. Add the yeast and gluten-free beer flavoring. If desired, add lemon zest and coriander for additional flavor. Seal the vessel with an airlock and let it ferment for 5-7 days at room temperature.

Fermentation

After fermentation is complete, transfer the beer into clean bottles, leaving some space at the top. Cap the bottles and let them condition for another 1-2 weeks before consuming.

Bottling

Barley Malt

Corn

Hops

Yeast

Rice

Gluten-free beer flavoring

Lemon Zest

Coriander

In a large mixing bowl, combine the corn flour, salt, and vegetable oil. Gradually add water while stirring until a soft dough forms. Knead the dough for a few minutes until smooth. Cover with a damp cloth and let it rest for 30 minutes.

Make the Dough

In a skillet over medium heat, combine chopped onion, bell pepper, and minced garlic. Sauté for 5-7 minutes until the vegetables are softened. Add the shredded beef, cilantro, black pepper, and salt. Stir well and cook for an additional 5 minutes. Remove from heat and let it cool slightly.

Prepare the Filling

Divide the dough into small balls (about the size of a golf ball). Flatten each ball into a disc about 1/4 inch thick. Place a spoonful of the beef filling in the center of each disc. Fold the disc over to create a half-moon shape and seal the edges by pinching them together.

Assemble the Tona

Heat a skillet over medium-high heat and lightly grease it with oil. Cook each filled tonas for about 3-4 minutes on each side until golden brown and cooked through.

Cook the Tona

Serve the tonas warm with sour cream, sliced avocado, and crumbled queso fresco on the side for dipping and topping.

Serve the Tona

Corn flour

Vegetable oil

Shredded beef (cooked)

Onion (finely chopped)

Bell pepper (finely chopped)

Garlic (minced)

Cilantro (chopped)

Pepper (black, ground)

Sour cream

Avocado (sliced)

Queso fresco (crumbled)

In a large pot, heat 8 cups of water to approximately 160°F (70°C). Slowly add in the Pilsner malt, stirring to combine. Maintain the temperature at around 150°F (65°C) for 60 minutes.

Prepare the Mash

After 60 minutes, drain the liquid (wort) from the mash into a separate pot. Rinse the grains with additional hot water to extract maximum sugars, collecting a total of about 6-7 cups of wort.

Sparging

Bring the wort to a boil. Once boiling, add the Saaz hops and boil for 60 minutes. If using Irish Moss, add it during the last 15 minutes of the boil.

Boiling the Wort

After boiling, quickly cool the wort down to about 70°F (21°C). You can use a wort chiller or place the pot in an ice bath.

Cooling the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Add the yeast and corn sugar. Seal the vessel with an airlock and let it ferment in a cool, dark place for 1-2 weeks.

After fermentation is complete, dissolve 3 tablespoons of priming sugar in a small amount of boiling water. Add this solution to the beer and transfer it to sanitized bottles, leaving some space at the top.

Cap the bottles and let them sit at room temperature for another 1-2 weeks to carbonate.

Carbonation

Once carbonated, chill the beer and enjoy your homemade Stella Artois!

Pilsner Malt

Saaz Hops

Yeast (Lager Yeast)

Corn Sugar

Priming Sugar

Irish Moss (optional)

In a blender, combine the fresh lime juice, white rum, simple syrup, and ice. Blend on high speed until smooth and slushy.

Make the Daiquiri Base

In separate bowls, prepare the desired fruit purees (passion fruit, strawberry, mango) by blending the fruits and straining if necessary to remove seeds or pulp.

Ky Bourbon Barrell

Falls City Kentucky

Dos Xx Amber

Negra Modelo

Kaliber

Estrella Damm

Daura Damm

Tona

Stella Artois

Mima's Daiquiri

Heineken

Carib

Victoria

Corona

Xingu

Palma Louca

Havana Rum Punch

Caipiroska

Kentuckiana

Café Con Leche Martini

Papas Daiquiri

La Yuma

Bodeguita Margarita

Santeria