Le Fou Frog

Bulleit Rye

Gentleman Jack Bourbon

Elijah Craig Bourbon

Bulleit Bourbon

Glenfiddich 12 Yr Scotch

Dalwhinnie 15 Yr Scotch

Sherry Fino, Barbadillo

Domaine de Durban, Muscat de

Porto, Nieport Dry White

Porto, Quinta de Noval LBV

Porto, Fonseca Bin # 2710

Porto, Ramos Pinto 20 Yr Tawny

Centum Herbis

Remy Martin VSOP, Cognac

Camus VSOP, Cognac

Benedictine

Amarula Cream, Elijah Craig Rye, Liqueur, Apple & Salted Caramel Vodka

Tarte Tatin in a Glass

Pumpkin Spice Martini

Peppermint Schnapps

Tom's Town Bourbon, Vodka, White Chocolate Liqueur, Woodford Reserve Bourbon

White Chocolate Peppermint Martini

Laphroaig 10 Yr Scotch, Vodka, Prichard's Fudge Brownie Cream Liqueur, Creme de Menthe

Thin Mint

Baileys Irish Cream

Porto, Nieport 20 Yr Tawny

In a large bowl, combine the duck legs, salt, black peppercorns, thyme, and crushed garlic cloves. Rub the mixture evenly over the duck legs and let them marinate in the refrigerator for at least 24 hours.

Prepare the Duck

Preheat your oven to 225°F (107°C). Place the duck legs in a Dutch oven and cover them with duck fat. Cook in the oven for 4-6 hours until the meat is tender and falls off the bone. Once cooked, allow the duck to cool in the fat.

Cook the Duck

To serve, remove the duck legs from the fat and crisp them skin-side down in a hot skillet for about 5-7 minutes.

Crisp the Duck

Peel and chop the Yukon Gold potatoes into equal-sized chunks. Place them in a large pot and cover with cold water.

Prepare the Potatoes

Add the garlic cloves to the pot and bring to a boil. Cook until the potatoes are tender, about 15-20 minutes. Drain the water.

Cook the Potatoes

Return the potatoes and garlic to the pot. Add heavy cream, unsalted butter, salt, and black pepper. Mash until smooth and creamy, adjusting seasoning as needed.

Mash the Potatoes

Rinse and dry the mixed greens. Slice the cucumber and red onion, and halve the cherry tomatoes.

Prepare the Vegetables

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper.

Make the Dressing

In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, and red onion. Drizzle with the dressing and toss gently to combine.

Assemble the Salad

Duck legs

Salt

Black peppercorns

Thyme

Garlic cloves

Duck fat

Yukon Gold potatoes

Heavy cream

Unsalted butter

Black pepper

Mixed greens

Cherry tomatoes

Cucumber

Red onion

Olive oil

Balsamic vinegar

Begin by selecting a chilled rocks glass. If you prefer, you can chill the glass by filling it with ice water while you prepare the cocktail.

Prepare Your Glass

In a mixing glass, add 2 oz of Bulleit Rye Whiskey, 2 dashes of Angostura Bitters, and 1 tsp of simple syrup.

Mix the Ingredients

Fill the mixing glass with ice cubes (about 1 cup) and stir the mixture until well chilled, about 30 seconds.

Add Ice

Discard the ice water from your rocks glass and strain the mixture into the glass over fresh ice.

Strain into Glass

Twist an orange peel over the drink to release its oils, then drop it into the glass as garnish. Serve immediately.

Garnish and Serve

Bulleit Rye Whiskey

Angostura Bitters

Simple Syrup

Ice Cubes

Orange Twist (for garnish)

Begin by chilling your cocktail glass. You can do this by filling it with ice water and letting it sit while you prepare the drink.

Chill the Glass

In a mixing glass, add 2 ounces of Gentleman Jack Bourbon, 2 dashes of Angostura Bitters, and 1 teaspoon of simple syrup.

Fill the mixing glass with ice cubes, about 1 cup, and stir the mixture gently for about 30 seconds until well chilled.

Empty the ice water from your chilled cocktail glass and strain the bourbon mixture into the glass.

Prepare the Glass

Take a piece of orange peel and twist it over the drink to release the oils, then drop it into the glass. Finally, add a maraschino cherry for garnish.

Garnish the Drink

Orange Peel

Maraschino Cherry

Take an Old Fashioned glass and add 3 ice cubes.

Pour 2 oz of Elijah Craig Bourbon over the ice in the glass.

Add the Bourbon

Add 0.5 oz of simple syrup to the bourbon.

Mix in Simple Syrup

Add 2 dashes of Angostura bitters into the mixture.

Add Bitters

Gently stir the mixture using a bar spoon for about 15-20 seconds until well combined and chilled.

Stir the Drink

Express the oils from a piece of orange peel over the drink and drop it into the glass for garnish.

Garnish

Chill an old-fashioned glass by filling it with ice water. Set it aside while you prepare the cocktail.

In a mixing glass, combine 2 oz of Bulleit Bourbon, 2 dashes of Angostura Bitters, and 1 tsp of simple syrup. Fill the mixing glass with ice.

Stir the mixture gently for about 30 seconds, until well chilled and diluted.

Stir the Cocktail

Empty the chilled old-fashioned glass of ice water and strain the cocktail mixture into the glass without ice.

Express the oils of a piece of orange peel over the drink and drop it in as a garnish.

Serve immediately and enjoy your Bulleit Bourbon cocktail.

Serve

Begin by placing a glass in the freezer for about 10 minutes to chill.

Chill Your Glass

Once the glass is chilled, remove it from the freezer and add 3 ice cubes to the glass.

Measure 50 ml of Glenfiddich 12 Year Old Scotch Whisky and pour it over the ice cubes in the glass.

Pour the Scotch

Pour 15 ml of water into the glass to open up the flavors of the whisky.

Add Water

If desired, garnish your drink with a lemon twist and a few mint leaves for added aroma and flavor.

Optional Garnishes

Glenfiddich 12 Year Old Scotch Whisky

Water

Lemon Twist

Mint Leaves

Begin by chilling your glass. You can do this by placing it in the freezer for a few minutes or filling it with ice water while you prepare the drink.

Pour 50 ml of Dalwhinnie 15 Year Old Scotch Whisky into your chilled glass.

Measure the Scotch

Add 50 ml of chilled or room temperature water to the glass. This helps to open up the flavors of the whisky.

If you prefer your whisky chilled, add 3 ice cubes to the glass. Be cautious, as this will dilute the whisky slightly.

Add Ice (Optional)

For an aromatic experience, twist a strip of orange peel over the glass to release the oils and then place it on the rim as a garnish.

Garnish (Optional)

Give the drink a gentle stir to combine the ingredients. Your Dalwhinnie 15 Year Old Scotch is now ready to enjoy!

Final Touch

Dalwhinnie 15 Year Old Scotch Whisky

Water (chilled or room temperature)

Ice cubes

Optional garnish: Orange peel

Place the bottle of Sherry Fino in the refrigerator for at least 2 hours before serving to ensure it is served at the optimal temperature of around 7-10°C.

Chill the Sherry Fino

While the Sherry Fino is chilling, prepare the accompaniments. Arrange the olives, blanched almonds, and slices of Manchego cheese on a serving platter.

Prepare the Accompaniments

Open the box of crackers and place them on the same platter or in a separate bowl for easy access.

Serve with Crackers

Once the Sherry Fino is chilled, pour it into wine glasses and serve alongside the prepared platter of olives, almonds, and Manchego cheese. Enjoy the combination!

Pour and Enjoy

Sherry Fino

Olives

Almonds (blanched)

Manchego cheese

Crackers

Choose ripe Muscat grapes, wash them thoroughly, and remove any stems or leaves.

Select and Prepare Grapes

In a large fermentation vessel, crush the grapes to release their juice. You can use a grape crusher or your hands.

Crush the Grapes

Add 500 ml of water to the crushed grapes. Sprinkle the 200 g of sugar over the mixture and stir well until the sugar dissolves.

Add Water and Sugar

Sprinkle 1 tsp of yeast over the grape mixture. Stir gently to incorporate the yeast.

Add Yeast

Cover the fermentation vessel with a clean cloth and let it sit at room temperature for about 5-7 days, stirring daily.

Fermentation Process

After 7 days, add 1 tsp of sulfites to the mixture to prevent spoilage and enhance flavor.

Sulfite Addition

Use a wine press or cheesecloth to strain the liquid from the grape skins into a clean container.

Press the Wine

Transfer the strained liquid to a glass carboy or fermentation vessel and seal with an airlock. Allow it to ferment for 4-6 weeks.

Secondary Fermentation

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top. Seal with corks.

Bottling

Store the bottles in a cool, dark place for at least 6 months to allow the flavors to develop.

Aging

Muscat grapes

Sugar

Yeast

Sulfites

Select high-quality white grape varieties, ensuring they are ripe and healthy. Harvest approximately 1000 grams of grapes.

Harvesting the Grapes

Crush the harvested grapes to release the juice. This can be done using a grape crusher or manually.

Crushing the Grapes

In a sanitized fermentation vessel, combine the crushed grapes with 500 ml of water and 200 grams of sugar. Ensure the mixture is well-mixed.

Fermentation Setup

Sprinkle 10 grams of yeast over the mixture. Stir gently to incorporate the yeast into the must (the grape juice and skins).

Adding Yeast

Cover the fermentation vessel with a clean cloth and let it sit at room temperature (around 20-25°C) for 7-10 days, stirring daily. Monitor the fermentation process.

Primary Fermentation

Once fermentation is complete, carefully siphon the wine into two oak barrels, leaving sediment behind.

Transfer to Barrels

Seal the barrels and allow the wine to age for a minimum of 6 months. Check periodically for flavor development.

Aging Process

After aging, siphon the wine from the barrels into clean bottles, ensuring minimal exposure to air. Seal the bottles with corks or caps.

Grapes (White Varieties)

Oak barrels

Place the bottle of Porto, Quinta de Noval LBV in the refrigerator for about 30 minutes before serving to slightly chill the wine, enhancing its flavors.

Chill the Wine

Slice the Aged Cheddar, Blue Cheese, and Goat Cheese into bite-sized pieces and arrange them on a serving platter.

Prepare the Cheese

Place the walnuts, dried figs, and dark chocolate alongside the cheese on the serving platter, creating a visually appealing arrangement.

Arrange the Nuts and Fruits

Once the wine is chilled, pour it into glasses and serve with the cheese, nuts, and fruits platter. Enjoy the delightful pairing of flavors!

Serve and Enjoy

Aged Cheddar

Blue Cheese

Goat Cheese

Walnuts

Dried Figs

Dark Chocolate

Place the Fonseca Bin # 2710 Port bottle in the refrigerator for at least 30 minutes before serving to allow it to chill to an optimal drinking temperature of around 60-65°F (15-18°C).