Dalwhinnie

HENDRICK'S

REDBREAST

Lettuce, tomato, pickle, house-made bun, served with a side of fresh cut fries.

Classic Burger

Fried chicken dressed with real Buffalo butter sauce.

Buffalo Fried Chicken Sandwich

Whole grain rice, avocado, chipotle black beans, feta cheese, red onion, cucumbers, grape tomatoes, sriracha dry spice, honey vinaigrette.

Spicy Mexican Rice Bowl

Fresh cut fries. You know someone will eat them.

The OG

Fresh-Cut Veggies & Dip

Sweet Potato Fries

Brownie Bites

Antler Room Donuts

Coors Light

The Remix

Mini Dogs

Thai Vegetable Spring Rolls

Fresh cut fries, cheddar cheese curds & gravy.

Mini Poutine

on a steamed bun, American cheese, icebox pickles, Loose Moose sauce.

Oklahoma onion smashed burger

Guinness

Fried chicken tossed in real butter Buffalo sauce

Bud Light

Craft Draught Beer

Fireball Cinnamon Whisky, grenadine, butter ripple schnapps

Red Card!

The Panenka

Limoncello, Ungava Gin, lemon, honey syrup, soda, bitters

The Italian Tears

If you don't have honey syrup prepared, make 1:1 honey syrup by combining equal parts honey and hot water. Stir until honey is fully dissolved and allow to cool. Measure 0.25 oz for this cocktail.

Prepare honey syrup

Add 2 oz Dalwhinnie, 0.25 oz honey syrup, 0.5 oz fresh lemon juice, 0.25 oz sweet vermouth, and 2 dashes Angostura bitters to a mixing glass.

Combine ingredients

Fill the mixing glass with large, cubed or cracked ice and stir gently with a bar spoon for 20–30 seconds (about 15–20 full turns) until the mixture is well chilled and slightly diluted. This integrates flavors while softening the whisky's edges.

Chill and dilute

Place a large ice cube into a chilled rocks glass. Using a Hawthorne strainer, strain the chilled cocktail over the ice cube into the glass.

Strain

Express the oils of a fresh lemon twist over the cocktail by holding the twist skin-side down over the glass and pinching so oils spray onto the surface. Rub the peel on the rim and drop it into the drink.

Lemon twist

For an optional smoked or citrus-flamed aroma, quickly flame an orange peel over the glass or gently pass the glass over a small cedar plank smoldering for a second. Do not overwhelm — this cocktail highlights Dalwhinnie's heather, honey and gentle peat notes, so keep aroma subtle.

Optional aroma

Present immediately. Sip slowly to appreciate the Dalwhinnie single malt's floral honey notes complemented by the honey syrup and citrus. Serves as a refined short sipper.

Dalwhinnie 15 Year Old single malt Scotch whisky

Honey syrup (1:1 honey to hot water)

Fresh lemon juice

Sweet vermouth

Angostura bitters

Optional flamed orange peel or smoked cedar plank aroma

Large ice cube

Mixing glass

Bar spoon

Jigger

Hawthorne strainer

Rocks glass (or lowball)

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

Chill glass

Using a vegetable peeler or sharp knife, cut a long thin ribbon of cucumber and a lemon twist. Set both aside.

Prepare garnish

Add Hendrick's Gin (2 oz), blended Scotch whisky (1 oz), dry vermouth (1/2 oz), and 2 dashes of orange bitters into a mixing glass.

Fill the mixing glass three-quarters full with fresh ice.

Stir gently for 20–30 seconds until the mixture is well-chilled and slightly diluted (aim for a glossy, cold appearance). Stirring preserves clarity and texture.

Discard ice or water from the chilled serving glass. Strain the cocktail from the mixing glass into the chilled coupe or rocks glass using a julep or fine strainer.

Express the lemon twist over the surface of the cocktail to release oils, then rub the peel around the rim and drop it into the drink or place it on the rim.

Garnish with the cucumber ribbon laid across the surface or threaded onto a cocktail pick. Serve immediately.

Hendrick's Gin

Blended Scotch whisky

Dry vermouth

Orange bitters

Cucumber ribbon (garnish)

Lemon twist (garnish)

Ice (for mixing)

Ice (for serving, optional)

Lightly crush the juniper berries, coriander seeds and grains of paradise using a mortar and pestle. Chop or break larger roots and barks (orris, angelica, cassia, licorice) into small pieces. Zest lemon and orange, removing all pith; cut peels into strips. Measure dried botanicals (meadowsweet, heather tips) and set aside.

Crush and prepare botanicals

Combine botanicals with neutral grain spirit in a clean, sealable glass vessel. Add juniper, orris, angelica, cassia, coriander, lemon peel, orange peel, meadowsweet, grains of paradise, heather tips and licorice. Seal and shake gently to mix.

Macerate at cool room temperature (15–22°C) for 12–18 hours. This timeframe favors a bright citrus and floral lift while avoiding overly bitter extracts from citrus oils and cassia.

Transfer the macerated spirit with solids into your pot still's boiler. If you plan to vapour-infuse additional delicate peels and juniper, place them in the botanical basket above the boiler (do not overload).

Set up still

Perform a slow distillation: heat gently until vapors form and collect heart fractions. Make a heads cut for approximately the first 100–150 ml per 700 ml charge (or until the aroma is no longer solvent/pine-like). Collect the hearts until the flavor begins to fade — roughly 350–400 ml of hearts for this recipe depending on still and run. Stop before strong vegetal/woody tails taste appear.

If you use vapour infusion, monitor the aroma coming off the lyne arm — lemon and fresh juniper should be prominent. Adjust cuts to prioritize bright citrus, floral and rounded spice notes.

Combine collected distillate (hearts) and the 50 ml single pot still Irish whiskey (Redbreast-style) in a clean container. The whiskey addition adds texture, waxy and creamy malt character and a light sherry-like sweetness that evokes a Redbreast profile.

Measure alcohol by volume of the combined liquid. Target final bottling strength around 42–45% ABV. Slowly add purified water, chilled if possible, in small increments, mixing and resting 10–15 minutes between additions. Continue until desired ABV is reached. For this recipe, starting from ~70–75% distillate strength you will likely add ~600–700 ml water to reach about 700–750 ml of finished gin at 43–45% ABV; exact volume depends on initial distillate proof.

Rest the proofed gin in a sealed container for 48–72 hours to allow integration and for any remaining cloudiness to clear. If cloudiness persists, filter gently through coffee filter or fine muslin.

Optional: If you want a touch of mineral softness, add the optional 50 ml Irish spring or soft mineral water to taste, then rest another 24 hours.

Sanitize bottles and funnels. Transfer the finished gin into bottles. Label with date, recipe name (REDBREAST Single Irish Pot Still Gin), ABV and batch number.

Ageing is optional: bottle can be enjoyed immediately, but a week of rest in bottle will meld flavors further.

neutral grain spirit (96% ABV)

single pot still Irish whiskey (Redbreast style) - for rounding/finishing

juniper berries (whole, light crush)

fresh orris root (dried, chopped)

angelica root (dried, chopped)

cassia bark (broken into 1–2 cm pieces)

coriander seeds (lightly crushed)

lemon peel (fresh, pith removed, strips)

orange peel (fresh, pith removed, strips)

meadowsweet flowers (dried)

grains of paradise (light crush)

heather tips (dried)

licorice root (small pieces)

additional fresh lemon peel (for basket)

additional juniper (for basket)

purified water (for proofing)

Irish spring water or soft mineral water (optional, for subtle mouthfeel)

Divide ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4 inch thick, making a slight indentation in the center with your thumb to prevent doming during cooking. Handle the meat as little as possible.

Form patties

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Season

Heat a heavy skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat. When oil is shimmering and the pan is hot, place patties in the pan. Cook without moving for 3-4 minutes until a brown crust forms. Flip and cook 3-4 minutes for medium (cook longer 5-6 minutes for medium-well). If using cheese, place a slice on each patty during the last minute of cooking and cover the pan briefly to melt.

Preheat and cook

While patties rest for 2 minutes, spread softened butter on cut sides of the buns. In a separate skillet or the same griddle space, toast buns cut-side down over medium heat until golden, about 1 minute.

Toast buns

Spread mayonnaise on the bottom bun, mustard on top of the mayo (or to taste), place the lettuce leaf, the cooked patty with cheese, tomato slice, thin onion (if using), dill pickle chips, a light squiggle of ketchup if desired, then top bun. Serve immediately.

Assemble burgers

Wash and dry lettuce leaves. Slice the tomato into 1/4-inch rounds and set aside. Thinly slice the onion if using. Portion mayonnaise, mustard and ketchup so they are ready for assembly.

Wash and peel the potatoes if desired. Cut each potato into evenly sized sticks about 1/3 inch thick. Place cut fries into a large bowl of cold water and let soak for at least 20 minutes (or up to 2 hours refrigerated) to remove surface starch.

Prep potatoes

Drain the potatoes and pat them thoroughly dry with clean kitchen towels or paper towels. If using cornstarch for extra crispness, toss the dry fries with 1 teaspoon cornstarch until lightly coated.

Dry and toss

Preheat oven to 230°C (450°F). On a rimmed baking sheet, toss the dried fries with 3 tablespoons vegetable oil to coat evenly and spread in a single layer spaced apart. Roast for 15 minutes, flip, then roast another 10-15 minutes until golden and crisp. Season immediately with kosher salt.

Cook fries (pan-roast oven method)

Heat a deep pot with 2-3 inches of oil to 325°F (160°C). Blanch fries in batches 3-4 minutes until slightly tender but not brown; remove and drain. Increase oil temperature to 375°F (190°C) and fry in batches 2-3 minutes until golden and crisp. Drain on paper towels and salt immediately.

Alternative: Frying

Serve the fries alongside the assembled burgers while hot.

ground beef (80/20)

kosher salt

black pepper, freshly ground

vegetable oil (for griddle/skillet)

house-made burger buns (split)

butter (softened, for toasting buns)

cheddar cheese slices (optional)

romaine or iceberg lettuce leaves

ripe tomato

dill pickle chips

yellow onion (optional, thinly sliced)

mayonnaise

yellow mustard

ketchup

russet potatoes (medium)

cold water (for soaking)

cornstarch (optional, for extra crisp)

vegetable oil (for frying or high-heat roasting)

In a large bowl, whisk together the buttermilk, 1 tablespoon kosher salt, 1 teaspoon sugar, and 1 teaspoon hot sauce (if using). Submerge the chicken pieces completely in the buttermilk mixture, cover, and refrigerate for at least 2 hours and up to 12 hours. This tenderizes and seasons the chicken.

Prepare brine and brine chicken

When ready to bread and fry, remove chicken from the refrigerator and let sit at room temperature for 20–30 minutes while you prepare the breading and oil. Pat the pieces lightly with paper towels to remove excess buttermilk, but leave a thin coating to help the breading adhere.

In a shallow wide bowl or rimmed sheet pan, combine the all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, and 1 1/2 teaspoons kosher salt. Whisk until evenly distributed.

Mix dry breading

In a separate bowl, whisk the eggs with 1/4 cup milk until smooth.

Prepare wet dredge

Working one piece at a time, dredge the chicken in the seasoned flour, pressing firmly to adhere. Shake off excess, dip into the egg mixture, then return to the flour for a second coating, pressing again to build a thick crust. Place breaded pieces on a wire rack for 10–15 minutes to set the coating.

Dredge the chicken (double-dip for extra crisp)

Pour neutral oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 1 to 1 1/2 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of flour—bubbles should form steadily and it should brown in about 30–45 seconds.

Heat oil

Carefully add the breaded chicken pieces, working in batches so the oil temperature stays near 325–350°F. Fry for 6–8 minutes for thinner pieces or 8–10 minutes for thicker thighs, turning once, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). Adjust heat to prevent over-browning. Use a wire rack set over a sheet pan to drain; do not stack pieces.

Fry chicken

While the chicken fries (or just after removing the last batch), melt the 4 tablespoons unsalted butter in a small saucepan over low heat. Add 3/4 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, 1 teaspoon honey (optional), and 1/4 teaspoon salt. Whisk until fully combined and slightly emulsified, keeping the sauce warm but not boiling. Taste and adjust salt, vinegar, or honey to balance heat and acidity.

Make sauce

Place the hot fried chicken in a large bowl, pour the warm Buffalo butter sauce over it, and toss gently to coat each piece evenly. Work quickly so the crust remains crisp but becomes well-coated.

Toss the fried chicken in sauce

Split the buns and lightly butter the cut sides. Toast in a skillet over medium heat or on a griddle until golden and slightly crisp, about 1–2 minutes per side. Mix mayonnaise with 2 tablespoons of blue cheese crumbles if you want a tangy spread (optional).

Toast buns & prepare mayo

On the bottom bun spread a layer of mayo (or mayo-blue cheese mix). Add a handful (~1/2 cup) of shredded iceberg lettuce, then place a Buffalo-butter-coated fried chicken piece on top. Sprinkle 1–2 tablespoons blue cheese crumbles over the chicken and add 2 pickle slices. Top with the bun crown and press lightly.

Build sandwiches

Serve immediately while hot and crisp. Provide extra Buffalo sauce and blue cheese or ranch on the side for dipping.

boneless skin-on chicken thighs (or breasts, pounded to even thickness)

buttermilk

granulated sugar

hot sauce (optional, for extra tang in brine)

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

onion powder (extra for flavor balance)

cayenne pepper

eggs

milk

unsalted butter

Frank's-style hot sauce (or favorite cayenne hot sauce)

white vinegar

honey or light brown sugar (optional, to balance heat)

Worcestershire sauce

salt

burger buns (potato or brioche recommended)

blue cheese crumbles

shredded iceberg lettuce

dill pickle slices

neutral oil for frying (vegetable, canola, or peanut)

butter for toasting buns (optional)

Rinse 1.5 cups of brown rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice, 3 cups water, 1/2 tsp kosher salt and 1 tbsp olive oil. Bring to a boil over high heat, then reduce heat to low, cover and simmer 40–45 minutes until water is absorbed and rice is tender. Remove from heat and let sit covered 5–10 minutes, then fluff with a fork.

Cook the rice

While rice cooks or in a separate skillet, heat 1 tsp olive oil over medium heat. Add 1 minced garlic clove and sauté 30 seconds until fragrant. Add drained and rinsed black beans (15 oz), 1 tsp chopped chipotle in adobo, 1 tsp ground cumin and 1/2 tsp smoked paprika. Stir to combine and cook 3–5 minutes until beans are warmed through. Mash about a quarter of the beans lightly with the back of a spoon for texture. Season with 1/4 tsp salt, 1/8 tsp black pepper and 1 tbsp lime juice. Keep warm off the heat.

Prepare beans

Halve and pit the avocado, then slice or dice to your preference. Thinly slice 1/2 small red onion and soak in cold water for 5 minutes if you want milder flavor; drain. Peel (if desired) and dice enough cucumber to make 3/4 cup. Halve 1 cup grape tomatoes. Crumble 1/2 cup feta. Chop 2 tbsp cilantro if using. Keep prepared vegetables chilled until serving.

Prep vegetables

Combine 1 tsp sriracha powder (or sriracha seasoning) with 1/4 tsp chili flakes in a small bowl. Toss a pinch (about 1/4–1/2 tsp) of this dry mix over the warm rice or sprinkle on the avocado and vegetables when assembling bowls to add a spicy, tangy hit. Reserve remaining mix for later use.

Make sriracha spice mix

In a small bowl or jar combine 3 tbsp extra-virgin olive oil, 1.5 tbsp apple cider vinegar, 1 tsp honey and 1/2 tsp Dijon mustard. Season with 1/4 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust honey or vinegar to preference.