Ritual 'Tequila', lime juice, spicy syrup

Bangkok Blaze

Guava, mango, pineapple, lime juice, orgeat

Tiki Songkran

Lemon juice, blueberry, simple syrup, basil

Blueberry Basil Bliss

Morning Zen

Sakura Fizz

Vida Mezcal, Jinro Chamisul - Soju, green bell peppers infused Camarena Tequila, Original, Peach or Grape dry Curacau, agave, lemon juice, pineapple juice

Saved By The Bell

Leblon Cachaca, green tea simple syrup, muddle berries, lemon juice

Berry Green Tea Smash

Coors Light

Heineken 00 (Non-Alcohol)

Miller Lite

Zombie Dust

Tsingtao

Lucky Buddha

Asahi Super Dry

Sapporo

Angry Orchard Cider

Yuengling American Lager

Blue Moon Belgian White Ale

Blood orange infused El Buho Mezcal & Camarena Silver Tequila, yellow Chartreuse, Thai hot pepper syrup, agave, lemon, orange bitters

Phrik Daeng

Takara Shōchō, Fever Tree, ginger beer, lime, bitters

Hokkaido Mule

Selbach, Riesling

M. Picard Vouvray, Chenin Blanc

White Haven, Sauvignon Blanc

"J", Pinot Gris

In a small saucepan, combine equal parts sugar and water (1 cup each) along with 1-2 fresh sliced jalapeños. Heat over medium heat until the sugar dissolves, then bring to a simmer. Allow it to simmer for 10 minutes. Remove from heat, let it cool, then strain out the jalapeños.

Prepare the Spicy Syrup

Cut fresh limes in half and juice them until you have 1 oz of lime juice. Strain to remove any seeds or pulp.

Juice the Limes

In a cocktail shaker filled with ice, add 2 oz of tequila, 1 oz of fresh lime juice, and 0.5 oz of spicy syrup.

Combine Ingredients

Secure the shaker lid and shake vigorously for about 15 seconds until well chilled.

Shake Well

Strain the mixture into a chilled cocktail glass.

Strain and Serve

Garnish your Bangkok Blaze with a lime wheel on the rim and sprinkle a pinch of chili powder on top for an extra kick.

Add Garnish

Tequila

Fresh Lime Juice

Spicy Syrup

Lime Wheel

Chili Powder

Peel and chop the guava, mango, and pineapple into small pieces. Make sure to remove any seeds from the guava and mango.

Prepare the Fruits

In a blender, combine the chopped guava, mango, and pineapple. Blend until smooth. You may strain the mixture if you prefer a smoother texture.

Juicing

In a large pitcher, combine the fruit puree with lime juice and orgeat syrup. Stir well to ensure all ingredients are evenly mixed.

Refrigerate the mixture for at least 30 minutes to allow flavors to meld.

Chill

Pour the Tiki Songkran mixture into glasses filled with ice. Garnish with a slice of lime or a piece of fruit if desired.

Serve

Guava

Mango

Pineapple

Lime juice

Orgeat syrup

In a small saucepan, combine equal parts of sugar and water (1 cup each) over medium heat, stirring until the sugar completely dissolves. Once dissolved, remove from heat and let cool.

Prepare the Simple Syrup

In a blender, add the fresh blueberries and blend until smooth. If desired, strain the blueberry puree through a fine mesh sieve to remove any skins for a smoother texture.

Blend the Blueberries

In a mixing bowl, combine the blueberry puree, fresh basil leaves, lemon juice, and simple syrup. Stir gently to combine all the ingredients, ensuring the basil is evenly distributed.

Mix the Ingredients

Pour the blueberry basil mixture into a glass filled with ice. Optionally, garnish with a few fresh blueberries and a basil leaf for an elegant touch. Serve immediately and enjoy the refreshing flavors.

Serve the Drink

Fresh Blueberries

Fresh Basil Leaves

Lemon Juice

Simple Syrup

Collect all the ingredients: Ritual Gin, fresh lemon juice, simple syrup, lemon wheel, and fresh mint leaves.

Gather Ingredients

If you haven't done so already, juice the lemons until you have 1 oz of fresh lemon juice.

Juice the Lemons

If you don't have simple syrup, mix equal parts sugar and hot water until dissolved and allow to cool.

Make Simple Syrup

In a cocktail shaker, add 2 oz of Ritual Gin, 1 oz of fresh lemon juice, and 0.5 oz of simple syrup.

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Garnish with a lemon wheel on the rim of the glass and gently slap the mint leaves to release their aroma before placing them on top.

Garnish

Ritual Gin

Fresh Lemon Juice

Lemon Wheel

Fresh Mint Leaves

In a cocktail shaker, pour in the cranberry juice and lemon juice. Shake well to combine.

Combine the Juices

Add the orgeat syrup to the shaker with the juices and shake again until fully mixed.

Add Orgeat Syrup

Fill a glass with ice cubes. Strain the mixture from the shaker into the glass over the ice. Top off with soda water.

Combine with Soda

Add a slice of lemon and a few fresh mint leaves on top for garnish.

Garnish the Drink

Cranberry Juice

Orgeat Syrup

Soda Water

Lemon Slice

Ensure all ingredients are ready and measured out for easy mixing.

Chill a cocktail glass or a rocks glass by placing it in the freezer for about 10 minutes.

Prepare Glass

In a cocktail shaker, add 1 oz of Vida Mezcal, 1 oz of Jinro Chamisul Soju, 1 oz of the infused Camarena Tequila, and 0.5 oz of Peach or Grape Dry Curacao.

Pour in 0.5 oz of agave syrup, 0.75 oz of lemon juice, and 1 oz of pineapple juice into the shaker.

Add Mixers

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake

Remove the chilled glass from the freezer and strain the cocktail mixture into the glass.

Garnish with a slice of green bell pepper on the rim of the glass for an added touch.

Serve immediately and enjoy your Saved By The Bell cocktail!

Enjoy

Vida Mezcal

Jinro Chamisul Soju

Camarena Tequila (green bell peppers infused)

Peach or Grape Dry Curacao

Agave Syrup

Pineapple Juice

Green Bell Pepper (sliced for garnish)

In a small saucepan, combine equal parts water and granulated sugar (1 cup each). Bring to a simmer, stirring until the sugar dissolves. Remove from heat and add 2 green tea bags. Let steep for 10 minutes, then discard the tea bags and let the syrup cool.

Make Green Tea Simple Syrup

In a cocktail shaker, add 1 cup of fresh mixed berries. Using a muddler or the back of a spoon, gently mash the berries until they are broken down and juicy.

Muddle the Berries

Add 2 oz of Leblon Cachaca, 1 oz of the prepared green tea simple syrup, and 1 oz of fresh lemon juice to the muddled berries in the shaker.

Fill the shaker with ice and shake vigorously for about 15-20 seconds to chill and combine the ingredients.

Shake the Mixture

Strain the cocktail into a glass filled with ice, ensuring that the berry pulp does not enter the glass.

Top with fresh mint leaves and additional berries for garnish. Serve immediately and enjoy your refreshing Berry Green Tea Smash!

Leblon Cachaca

Green tea simple syrup

Fresh lemon juice

Fresh mixed berries (strawberries, blueberries, raspberries)

Fresh mint leaves

Additional berries for garnish

Gather all the ingredients: water, malted barley, corn, hops, and yeast. If using optional flavors, prepare them as well.

Step 1: Prepare Ingredients

In a large mash tun, combine the malted barley and corn with 100 liters of hot water (around 65°C). Allow the mixture to steep for approximately 60 minutes to extract sugars.

Step 2: Mash

After mashing, transfer the mixture to a lauter tun to separate the liquid wort from the solid grain. Rinse the grains with additional hot water to extract more sugars.

Step 3: Lauter

Transfer the wort to a kettle and bring to a boil. Add hops to the boiling wort and continue boiling for 60 minutes. If using optional flavors, add them in the last 10 minutes of the boil.

Step 4: Boil

Once the boiling is complete, quickly cool the wort using a wort chiller or an ice bath until it reaches around 20°C.

Step 5: Cool Down

Transfer the cooled wort to a fermentation vessel. Add the yeast and seal the vessel with an airlock. Allow the mixture to ferment for about 1-2 weeks at a stable temperature.

Step 6: Fermentation

Once fermentation is complete, siphon the beer into sanitized bottles, leaving a small amount of space at the top. Cap the bottles and allow them to carbonate for about 1-2 weeks.

Step 7: Bottling

After carbonation, chill the bottles and your Coors Light is ready to be served. Enjoy responsibly!

Step 8: Enjoy

Water

Malted Barley

Corn

Hops

Yeast

Flavors (e.g., citrus, herbal)

In a large pot, bring 1000 ml of water to a boil. Ensure the water is clean and filtered for the best taste.

Prepare the Water

Once the water is boiling, add 100 g of barley malt to the pot. Stir well to combine.

Add Barley Malt

After 15 minutes of boiling, add 10 g of hops to the mixture. Continue to boil for another 30 minutes, stirring occasionally.

Add Hops

After boiling, cool the mixture quickly by placing the pot in an ice bath. Aim to cool down to around 25°C (77°F).

Cooling the Mixture

Once cooled, sprinkle 5 g of yeast over the surface of the mixture. Allow it to sit for 10 minutes before gently stirring to incorporate.

Add Yeast

Transfer the mixture into a fermentation vessel and seal it with an airlock. Let it ferment in a dark, cool place for 1-2 weeks.

Fermentation

After fermentation is complete, add 5 g of brewing sugar and 2 g of natural flavoring to the mixture. Stir gently to combine.

Add Flavoring

Chill the beverage in the refrigerator for at least 2 hours. Serve in a chilled glass.

Chill and Serve

Optional: Garnish with a lime wedge and mint leaves for extra flavor and a refreshing touch.

Barley Malt

Brewing Sugar

Natural Flavoring (like herbs or citrus peel)

Lime Wedge

Mint Leaves

Ensure that the can of Miller Lite is properly chilled in the refrigerator for at least 1-2 hours before serving.

Chill the Beer

Take a clean glass and chill it in the freezer for about 10 minutes for an extra refreshing experience.

Prepare the Glass

Carefully open the can of Miller Lite, making sure to avoid any spills.

Open the Can

Tilt the chilled glass at a slight angle and pour the Miller Lite slowly to minimize foam. Once the glass is about half full, straighten the glass up to create a nice head of foam.

Pour the Beer

If desired, add a lime wedge on the rim of the glass for an extra burst of flavor.

Garnish (Optional)

Enjoy your refreshing Miller Lite immediately after pouring!

Miller Lite Beer

In a large brew kettle, heat 5 liters of water to approximately 165°F (74°C). Add the Pale Malt, Crystal Malt, and Carapils Malt to the kettle. Stir well and allow the mixture to rest at 150°F (65°C) for 60 minutes.

Mashing

After the mash rest, raise the temperature to 170°F (77°C). Sparge the grains with additional hot water to collect about 6 liters of wort.

Sparging

Bring the wort to a boil. Once boiling, add the Citra hops and boil for 60 minutes. After 30 minutes, add the Centennial hops.

Boiling

In the final 5 minutes of the boil, add the orange peel, coriander, and lemon zest to the kettle.

Flavoring Addition

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Seal the fermenter with an airlock and let it ferment at room temperature for 1-2 weeks.