Hamm's Radler

THE TR De Bourgogne

Stiegl Grapefruit

Four Roses bourbon, Alpeggio hay Planteray Sealander rum, Smith & Cross rum, Teasider spice, mulled Asian pear, Masala chal, toasted milk, marshmallow, served hot

Fields of Gold

Wheatley vodka, Licor 43, Borghetti coffee liqueur, Kin – Kin Coffee cold brew, yucca extract, pumpkin spice

Brandy Old Fashioned Sweet

Driftless Glen rye, State Line apple brandy, lemon, Dry maple, Curaçao, Angostura, Meletti, Bittercube allspice

Driftless Orchard

A Fistful of Dollars liqueur, lemon, honey

PSL Carajillo Collins

Death's Door gin, house-made limited edition Angostura bitters, seltzer, cherry tonic, citrus, sparkling

Gin & Tonic

Wheatley cordial, Vodka lime, spiced pineapple, grapefruit

Guavagool

Oaxacan Old Fashioned

Algonquin

Duchesse De Bourgogne

AEppel Treow Blackbird Berried Cider

Working Draft Pulp Culture

Pineapple Juice

Iced Tea

Orange Juice

Sprite

Cranberry Juice

Grapefruit Juice

Shirley Temple

San Pellegrino

Penicillin

Diet Coke

Place the Hamm's beer and lemon-lime soda in the refrigerator until well chilled (about 1–2 hours). For a colder drink, chill the serving glass in the freezer for 10–15 minutes prior to assembling.

Chill glass and ingredients

Roll the lemon and lime (if using) firmly on the countertop to release juices. Cut a lemon wheel and a lime wedge. Juice about 1/2 fl oz of lemon and 1/4 fl oz of lime (about a tablespoon combined) into a small cup or directly into the serving glass.

Prepare citrus

If you prefer your Radler extra cold and slightly diluted, add 3–4 ice cubes to the chilled glass. Note: ice will dilute the drink as it melts; traditional Radlers are often served without ice.

Add ice (optional)

Pour the chilled lemon-lime soda into the glass first — about 12 fl oz or half the glass. Slowly pour the chilled Hamm's beer down the side of the glass to preserve carbonation and create a gentle head. The typical ratio is 1:1 (beer:soda). Add the reserved fresh lemon and lime juice to brighten flavor and balance sweetness.

Build the Radler

Taste and adjust: if you want it tarter, add a little more lemon juice; if you want it lighter, add more soda. Garnish with the lemon wheel on the rim and the lime wedge if using. Serve immediately while cold and fizzy.

Adjust and serve

Slice a lemon wheel and place it on the rim of the glass. Squeeze the lime wedge over the drink if using, then drop it into the glass for aroma.

Hamm's beer (lager or pilsner)

Lemon-lime soda (chilled)

Fresh lemon juice

Fresh lime juice (optional)

Ice (optional)

Lemon wheel

Lime wedge (optional)

Pat duck legs dry with paper towels. In a small bowl combine kosher salt, 1 tsp freshly ground black pepper, smashed garlic and thyme leaves stripped from stems. Rub the salt mixture thoroughly over and under the skin of each duck leg. Place duck legs in a single layer in a shallow dish, tuck bay leaves between legs, cover with plastic wrap and refrigerate for 6–12 hours (overnight preferred) to season and draw out moisture.

Cure the duck

Remove duck legs from fridge, rinse off excess salt under cold water and pat very dry with paper towels. Let sit at room temperature for 20–30 minutes while you preheat the oven to 275°F (135°C).

Rinse and dry

Place duck legs in a single layer in an ovenproof dish or Dutch oven. Warm the rendered duck fat until slightly liquified (do not boil) and pour enough over the duck so legs are mostly submerged (about 3–4 cups). Add the smashed garlic and remaining thyme sprigs to the fat. Cover and transfer to the preheated oven. Cook gently for 2½–3 hours, until meat is tender and pulls easily from the bone.

Slow-cook in fat (confit)

Remove duck legs from fat and let drain briefly on a rack. To serve with crisp skin, heat a skillet over medium-high heat (or increase oven to 425°F/220°C). Pat the duck legs dry of excess fat. Place skin-side down in a dry skillet and sear 3–5 minutes until deeply browned and crisp, pressing gently to ensure even contact. Alternatively, roast skin-side up in the hot oven for 10–12 minutes until crisp. Reserve 2–3 tbs of the cooking fat for potatoes if desired.

Crisp the skin (finish)

While duck is cooking or after removing it, wipe out most excess fat from the Dutch oven, leaving about 1–2 tbs fat and any fond. Add the finely chopped shallot and sweat over medium heat until soft and translucent, about 4–5 minutes. Pour in the red Burgundy wine and stir to deglaze, scraping up browned bits. Bring to a simmer and reduce until syrupy and reduced by about half (6–8 minutes). Add tomato paste and stir for 30 seconds. Pour in the stock and the optional dry red wine, bring to a gentle simmer and reduce until sauce coats the back of a spoon, about 10–15 minutes. Strain sauce through a fine sieve into a clean saucepan, press solids to extract flavor, then return to low heat and finish by whisking in cold butter, a little at a time, to emulsify and create a glossy sauce. Taste and adjust with salt and pepper.

Make the sauce de Bourgogne

In a medium skillet over medium heat, add the bacon pieces and cook until browned and crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the pan.

Add 1 tablespoon unsalted butter to the bacon fat and raise heat to medium-high. Add the halved mushrooms in a single layer, do not overcrowd; cook, undisturbed, until bottoms are golden, 3–4 minutes. Toss and continue cooking until mushrooms are evenly browned, about another 2–3 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Return the bacon to the pan, stir in chopped parsley, and season with salt and pepper to taste. Remove from heat and keep warm until plating.

Preheat oven to 400°F (200°C) if finishing potatoes in the oven. Toss potatoes (halved larger ones) with olive oil, coarse sea salt and spread on a rimmed baking sheet in a single layer. Roast 25–30 minutes until tender and golden, turning once halfway through. For quicker cooking, par-cook potatoes in salted boiling water 8–10 minutes, drain, then finish in a hot skillet with butter to brown for 8–10 minutes.

When potatoes are done, toss with 1 tablespoon butter and a pinch more salt. Keep warm until plating.

If using baby greens, dress lightly with red wine vinaigrette just before serving to accompany the rich duck.

Arrange a portion of warm potatoes on each plate and a small mound of dressed greens if using. Place one duck leg atop or beside the potatoes, spoon several tablespoons of the wine sauce over the duck and around the plate. Scatter the bacon and mushrooms over or alongside the duck. Finish with a few turns of freshly ground black pepper and a sprinkle of chopped parsley. Serve immediately.

duck leg (thigh + drumstick), bone-in

kosher salt

freshly ground black pepper

garlic cloves, smashed

fresh thyme sprigs

bay leaves

rendered duck fat (or neutral oil if unavailable)

shallot, finely chopped

red Burgundy wine (Pinot Noir or similar)

dry red wine (optional, to deepen sauce)

chicken or duck stock

tomato paste

cold unsalted butter, cubed

salt, for seasoning

freshly ground black pepper, to taste

small cremini or button mushrooms, trimmed and halved

streaky bacon or lardons, cut into 1/2-inch pieces

unsalted butter

garlic clove, minced

fresh parsley, chopped

salt and pepper

small Yukon Gold potatoes or fingerlings

olive oil

butter (for finishing potatoes)

coarse sea salt

mixed baby greens (optional)

red wine vinaigrette (optional)

Place the Stiegl Grapefruit beer and grapefruit soda in the refrigerator at least 1–2 hours before serving so both are well chilled (40–45°F / 4–7°C). Cold liquids preserve carbonation and produce a crisp Radler.

Chill components

If you don't have grapefruit soda, make a quick substitute: combine 3/4 cup cold sparkling water with 1/4 cup simple syrup (1:1 sugar to water heated until dissolved, then cooled) and 1–2 tablespoons fresh grapefruit juice to taste. Chill before use.

Select a large chilled pitcher or individual glasses. If using a pitcher, add 1 cup of ice if desired to keep the Radler very cold (ice will dilute over time).

Pour 4 cups (about an 80:20 ratio) of the chilled Stiegl Grapefruit beer into the pitcher or glasses. Slowly add 1 cup of the chilled grapefruit soda (or prepared substitute) to the beer. Pour gently down the side of the pitcher or glass to preserve carbonation and minimize foam.

Stir once gently with a bar spoon or stirrer to combine — do not vigorously stir, which will flatten the drink.

Cut the two fresh grapefruit slices into half-moons or wheels. Float one slice per glass or add two slices to the pitcher for aroma and presentation.

Add a mint sprig to each glass or the pitcher, if using, and lightly slap the mint between your palms before garnishing to release its aroma.

Serve immediately while cold and effervescent. If served from a pitcher, pour gently into glasses to avoid excess foam. Enjoy responsibly.

Stiegl Grapefruit beer (or similar grapefruit lager)

Cold grapefruit soda (or grapefruit-flavored sparkling water + simple syrup)

Fresh grapefruit slices

Fresh mint sprigs (optional)

Combine the diced Asian pear, 1 cup water, light brown sugar, star anise, cinnamon stick, sliced ginger and lemon zest in a small saucepan.

Bring to a gentle simmer over medium heat, then reduce to low and simmer, partially covered, for 10–12 minutes until the pear is very soft and fragrant.

Remove from heat. Discard star anise and cinnamon stick. Use an immersion blender or regular blender to purée the mixture until smooth. Strain through a fine mesh sieve into a bowl, pressing solids to extract liquid and pulp. You should have ~3/4 cup of mulled pear purée/juice.

Keep warm over very low heat or rewarm gently when ready to assemble the drink.

If you already have Teasider spice syrup, measure 0.5 oz and set aside. To make quickly: steep 1 black tea bag (or 1 tsp loose black tea) in 2/3 cup boiling water for 4 minutes with a small cinnamon stick and 1 crushed clove; remove tea and simmer with 2 tbsp sugar until slightly reduced (~8–10 minutes). Cool and strain. Use 0.5 oz per cocktail.

Combine whole milk, heavy cream, ground cardamom, cinnamon, ground fennel, pinch of salt and 1/2 tsp sugar in a small saucepan.

Warm over low heat until just below simmering (do not boil), whisking to dissolve spices and sugar. Remove from heat and let steep for 5 minutes.

Strain into a heatproof container. To create a light, slightly thickened foam, either: (a) use an immersion blender to aerate until frothy, or (b) transfer 3–4 oz to a small milk frother and froth until a stable foam forms. Keep warm (but not hot).

Preheat a small heavy skillet over medium heat. Add 1/4 cup milk and warm until it begins to steam and tiny bubbles form at the edge (do not boil). Remove; this is your toasted milk — it will have a slightly browned, toasty aroma.

Lightly butter the sides of two large marshmallows. Place them in the skillet just long enough to toast the contact points or use a culinary torch to toast them until golden and slightly charred. If using a torch, rotate to get even color and a soft interior.

Set toasted marshmallows aside on parchment.

In a pre-warmed heatproof mug, combine the Four Roses bourbon (2 oz), Alpeggio Hay Planteray Sealander rum (0.5 oz) and Smith & Cross rum (0.5 oz).

Add 0.5 oz Teasider spice reduction and 2 oz (about) of the warm mulled Asian pear purée/juice. Stir gently to combine.

Top the spirit/pear mixture with 2–3 oz of the warm Masala Chal foam, spooning it gently so the foam sits on top of the hot cocktail.

Pour the toasted milk (from the skillet) around the edge to integrate a toasty milk note — about 0.5–1 oz. This will slightly soften the foam surface and add richness.

Place one or two toasted marshmallows on top of the foam. Express the orange peel over the drink (twist and run the peel around the rim), then drop it in. Finish with a light grate of nutmeg and, if desired, a small sprig of thyme.

Serve immediately while hot. Advise guests to stir lightly to incorporate the foam and toasted milk into the cocktail as they drink.

Four Roses bourbon

Alpeggio Hay Planteray Sealander rum (or similar grassy/spiced rum)

Smith & Cross Jamaica rum (or other full‑flavored pot still rum)

Teasider spice reduction (concentrated tea/spice syrup)

Asian pears (peeled, cored, diced)

Water

Light brown sugar

Whole star anise

Cinnamon stick

Fresh ginger (sliced)

Lemon zest

Whole milk

Heavy cream

Ground cardamom

Ground cinnamon

Ground fennel

Fine salt

Sugar

Milk (for toasting)

Large marshmallows

Butter (unsalted, for toasting marshmallow edges)

Orange peel (expressed)

Grated nutmeg

Optional: small sprig of thyme

Place a large ice cube in an Old Fashioned/rocks glass. Pour 0.25 oz brandy into the glass, gently swirl to coat the interior, then discard any excess (brandy rinse). Set the glass aside with the ice.

Prepare glass

In a mixing glass or shaker, add 1.5 oz Wheatley vodka, 0.75 oz Licor 43, 0.5 oz Borghetti coffee liqueur, 0.75 oz Kin–Kin Coffee cold brew, 0.25 tsp yucca extract, 1 tsp pumpkin spice, and 2 dashes Angostura bitters.

Combine ingredients

Using the bar spoon, stir and gently muddle the pumpkin spice and yucca extract with the liqueurs and cold brew in the mixing glass for about 15–20 seconds to help dissolve the powder and integrate flavors. If the spice seems reluctant to incorporate, add a small (5–10 ml) splash of the cold brew to help it dissolve, then continue stirring.

Dissolve spices

Fill the mixing glass with ice and stir briskly but smoothly for 20–30 seconds (about 15–20 full rotations) until the mixture is well-chilled and slightly diluted.

Chill and dilute

Using a strainer, pour the chilled cocktail over the prepared large ice cube in the rinsed rocks glass.

Strain

Express the orange peel over the drink by holding it skin-side down and giving it a firm twist to release oils, then rim the glass with the peel and drop it in. Optionally float 2–3 whole coffee beans on top. Serve immediately.

Garnish and finish

The result is a slightly sweet, coffee-vanilla forward Old Fashioned with warm pumpkin spice and a subtle yucca-silk mouthfeel; adjust pumpkin spice (+/- 0.25 tsp) or yucca extract (+/- 0.125 tsp) to taste.

Tasting note

Rinse and wash bar tools and glass after use. If sticky residue from Licor 43 or yucca syrup remains on the mixing glass, soak briefly in warm water before washing.

Wheatley vodka

Licor 43 (vanilla-citrus liqueur)

Borghetti coffee liqueur

Kin–Kin Coffee cold brew (concentrate or strong cold brew)

Brandy (for rinse)

Yucca extract (or yucca syrup)

Pumpkin spice (ground)

Angostura bitters

Large ice cube(s)

Orange peel (for garnish)

Whole coffee beans (optional garnish)

Mixing glass or shaker

Bar spoon

Jigger

Hawthorne strainer (or julep strainer)

Old Fashioned / rocks glass

Peeler or zester

Chill a coupe or Nick & Nora glass by placing it in the freezer for a few minutes or filling it with ice water while you prepare the cocktail.

In a mixing glass add 2 oz Driftless Glen rye, 0.5 oz State Line apple brandy, 0.5 oz fresh lemon juice, 0.5 oz dry maple syrup, 0.25 oz Blue Curaçao, 0.25 oz Meletti, 0.25 oz Bittercube Allspice Dram, and 2 dashes Angostura bitters.

Add a large ice block or several large cubes to the mixing glass. Stir steadily for 30–45 seconds (about 20–30 full strokes) until the mixture is well-chilled, slightly diluted and properly integrated.

Add ice and stir

Discard ice or water from your chilled glass. Fine-strain the cocktail into the chilled coupe or Nick & Nora glass using a Hawthorne and/or fine mesh strainer to remove any small ice chips or pulp from the lemon juice.

Express a lemon twist over the drink to release oils, then wipe the twist around the rim and drop it into the cocktail. Serve immediately.

Garnish and serve

If you want a less viscous, more spirit-forward 'dry' maple syrup, combine 2 tbsp pure maple syrup with 1 tsp neutral spirit in a small jar. Optionally add 1/4 tsp finely grated orange or lemon zest for aromatics. Shake vigorously until fully incorporated. Store sealed in the refrigerator and use 0.5 oz per cocktail as directed above.

Driftless Glen Rye

State Line Apple Brandy

Dry maple syrup (see note)

Blue Curaçao

Meletti (herbal/amaro)

Bittercube Allspice Dram (or allspice liqueur)

Large ice (for stirring)

Garnish: lemon twist

Pure maple syrup (Grade A)

Neutral high-proof spirit (vodka or grain alcohol)

Orange or lemon zest (optional, for aromatics)

Pull a 1 oz shot of fresh hot espresso (or brew a very strong coffee concentrate). Use freshly brewed for best aroma.

Extract espresso

In a heatproof mixing glass or small shaker, combine 2 oz Fistful of Dollars liqueur, 1 oz hot espresso, and 0.5 oz pumpkin spice liqueur or 0.5 oz pumpkin spice syrup. Stir gently to marry while still warm (this is the carajillo element).

Prepare honey syrup by dissolving equal parts honey and hot water (1:1). Cool slightly. Measure 0.5 oz for the cocktail.