jalapeño manhattan

margarita

smoothie

shaken lemonade

5 shaken lemonade

Jalapeño margarita

WRD bloody mary

house chai latte

iced or hot tea

Benz shaken lemonade

mule

Jalapeño cucumber margarita

lavender paloma

hot matcha chocolate latte

local draft beer

bottled beer

margarita drop martini

bee's knees

bloody mary

mimosa

matcha latte

hot chocolate

Shi's chai latte

cereal milk latte

Wash the jalapeño. Halve lengthwise and scrape out seeds if you prefer milder heat; leave seeds for spicier syrup. Slice into rounds about 1/8–1/4 inch thick.

Prepare jalapeño

Combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar fully dissolves and the mixture comes to a gentle simmer (do not boil vigorously).

Make syrup

Add sliced jalapeño to the saucepan, reduce heat to low, and simmer very gently for 5 minutes. Remove from heat, cover, and allow to steep for 30 minutes to 1 hour depending on desired heat level (longer = hotter).

Infuse

Strain syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently to extract flavor. Discard solids. Cool to room temperature, then refrigerate. Yields about 6 ounces; keep refrigerated up to 2 weeks.

Strain and cool

Place ice into a mixing glass and chill the serving glass (coupe or martini) or fill the coupe with ice and set aside while you mix.

Chill mixing glass and coupe

Add 2 oz rye whiskey, 1 oz sweet vermouth, 0.25 oz jalapeño-infused simple syrup, and 2 dashes Angostura bitters into the mixing glass filled with ice.

Measure ingredients

Stir gently with a bar spoon for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled and slightly diluted (about 20% dilution). Stirring keeps the drink clear and silky.

Stir

Discard ice from the serving glass if used to chill. Double-strain the mixed cocktail into the chilled coupe or martini glass using a Hawthorne and fine-mesh strainer to remove any small ice shards or jalapeño particulates.

Strain

Skewer a cherry and place it in the drink. Float a thin slice of jalapeño on top for aroma and a hint of heat. Optionally express an orange peel over the surface and rim the glass with the oils for a bright citrus note, then discard or place the peel as garnish.

Garnish and finish

If you want more immediate jalapeño presence, gently muddle an additional jalapeño slice in the mixing glass before adding spirits (discard the muddled slice after stirring), or add up to 0.25 oz more jalapeño syrup to taste.

Adjust heat (optional)

rye whiskey

sweet vermouth

jalapeño-infused simple syrup

angostura bitters

cherry (maraschino or brandied), for garnish

jalapeño slice, for garnish

granulated sugar

water

fresh jalapeño

additional jalapeño slices (for muddling)

flamed orange peel (for aroma)

Run the lime wedge around the outer rim of a rocks or coupe glass to moisten. Spread the kosher salt on a small plate, then gently press and twist the glass rim into the salt so a thin, even ring sticks. Set the glass aside.

Salt the rim

If you prefer no rim, skip this step and reserve the lime wedge for garnish.

In a cocktail shaker, pour 2 oz blanco tequila, 1 oz fresh lime juice, 1 oz orange liqueur (Cointreau or triple sec). If you prefer a slightly sweeter margarita, add 1/2 teaspoon simple syrup.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–15 seconds until the shaker is very cold and slightly frosted. Vigorous shaking chills and dilutes the drink to the correct balance.

Add ice and shake

Fill the rimmed glass with fresh ice if serving on the rocks. For a straight-up version, leave the glass empty of ice (use a chilled coupe or martini glass).

Prepare serving glass

Open the shaker and strain the cocktail into the prepared glass using a Hawthorne strainer or the shaker lid. For a smoother texture, double-strain through a fine mesh strainer to catch any ice shards or pulp.

Double-strain

Garnish with a lime wheel on the rim and serve immediately.

Adjust sweetness by increasing simple syrup to 1/4–1/2 oz (1.5–3 tsp) if your limes are very tart. Use reposado tequila for a richer flavor, or mezcal for a smoky twist. For a frozen margarita, blend the measured ingredients with 1 cup crushed ice until smooth.

blanco (silver) tequila

fresh lime juice

orange liqueur (Cointreau or triple sec)

simple syrup (optional, 1:1 sugar to water)

ice (for shaking)

coarse kosher salt or margarita salt

lime wedge

lime wheel (optional)

fresh ice (for serving)

optional: salted rim extra

Peel the banana and break into 2–3 pieces so it blends easily. If you haven't already, measure out the frozen berries, spinach, almond milk, yogurt, and boosters. Place your blender on a stable surface and ensure the jar is dry and clean.

Prepare fruit and equipment

Add the almond milk to the blender first (this helps blades move smoothly), then add the banana pieces, Greek yogurt, honey or maple syrup, frozen mixed berries, and packed spinach.

Layer ingredients

Sprinkle in the ground flaxseed and chia seeds. Add 4 ice cubes if you want a thicker, colder smoothie.

Add boosters and ice

Secure the lid and blend on medium-high for about 45–60 seconds, stopping to scrape down the sides once or twice with a spatula if needed. Continue blending until the mixture is smooth and uniform with no large fruit or spinach pieces. If the smoothie is too thick, add up to 1/4 cup (60 ml) more almond milk and blend again for 10–15 seconds.

Blend until smooth

Pour the smoothie into one large glass or two small glasses. Garnish with extra berries or banana slices and a couple of mint leaves if desired. Serve immediately for best texture and flavor.

If you have leftover smoothie, store it in an airtight container in the refrigerator for up to 24 hours; expect some separation—shake or stir before drinking. For longer storage, freeze in ice cube trays and blend again with a splash of liquid when ready to drink.

ripe banana (medium)

frozen mixed berries

fresh spinach (packed)

unsweetened almond milk

plain Greek yogurt

honey or maple syrup

ground flaxseed

chia seeds

ice cubes (optional for thicker/frosty texture)

extra berries or banana slices

mint leaves

In a small saucepan combine 0.5 cups water and 0.75 cups granulated sugar. Heat over medium-low, stirring frequently until the sugar is completely dissolved and the mixture is clear (do not boil). This yields a concentrated simple syrup that mixes well when shaken. Remove from heat and let cool to room temperature (about 10–15 minutes).

Combine and dissolve

Roll the lemons firmly on the counter to loosen juices. Cut lemons in half and juice until you have 1 cup (about 4–6 medium lemons). Strain the juice through a fine-mesh sieve into a measuring cup to remove pulp and seeds. If you prefer pulpy lemonade, skip straining or reserve some pulp to add back later.

Juice the lemons

Into a cocktail shaker or large jar with a tight lid add the 1 cup fresh lemon juice, the cooled 0.5 cups simple syrup, and 3 cups cold water. Add 1 to 1.5 cups ice to the shaker (enough to chill well but not completely fill).

Combine in shaker

Secure the lid and shake vigorously for 15–25 seconds until the shaker feels very cold. Shaking chills and aerates the lemonade, creating a lighter mouthfeel and slight foam on top.

Shake vigorously

Fill four tall glasses with ice (divide the remaining ice cubes among glasses). Strain the shaken lemonade into the glasses, dividing evenly. If you like, add a lemon slice and 2 fresh mint leaves per glass as garnish. Taste and adjust sweetness by stirring in up to 2 tablespoons additional simple syrup or a splash more water if too strong.

Serve

fresh lemons (juice)

water (for syrup)

cold water (to dilute)

ice cubes

fresh lemon slices

fresh mint leaves (optional)

In a small pitcher or mixing glass combine 1 cup fresh lemon juice, 3 tablespoons simple syrup, and 1 cup cold water. Stir until the syrup is fully dissolved. Place in refrigerator or hold chilled until ready to assemble cocktails.

Make and chill the lemonade base

Fill a cocktail shaker halfway with ice (about 1 cup). Pour in 5 tablespoons vodka and 1 tablespoon triple sec. Add 2 dashes Angostura bitters.

Add 4 to 6 ounces (about 1/2 to 3/4 cup) of the chilled lemonade base to the shaker (adjust depending on desired strength). Secure the lid and shake vigorously for 12–18 seconds until the shaker is very cold and slightly frosty. This aerates the lemonade and properly chills the spirits.

Add lemonade and shake

Fill a highball or Collins glass with fresh ice (about 1 cup). If you prefer a slightly lighter drink, leave some room for soda topping.

Double-strain (use the shaker’s strainer or a fine mesh) the shaken mixture over the ice in the prepared glass. If using, gently top with about 1 ounce club soda for a fizzy finish.

Strain and top

Express a lemon twist over the drink to release oils, then drop in a lemon wheel or twist on the rim. Add a mint sprig if desired. Serve immediately with a short stirring stick or straw.

Optional: taste and adjust sweetness with an additional 1/2–1 tablespoon simple syrup or more lemonade base if needed.

fresh lemon juice

simple syrup (1:1 sugar to water)

cold water

vodka

triple sec (orange liqueur)

Angostura bitters

club soda (optional, for topping)

lemon wheel or twist

mint sprig (optional)

ice (for serving)

If you want extra jalapeño heat, combine 4–6 slices of fresh jalapeño with 8 oz (240 ml) blanco tequila in a clean jar. Let steep at room temperature for 1–2 hours for a mild infusion (check after 30 minutes for desired heat). Strain out solids through a fine mesh and use 1 oz of this infused tequila in the recipe in place of 1 oz of the blanco. Refrigerate leftover infusion and use within 1 week.

Quick infusion (optional, 1–2 hours)

If you prefer not to infuse, simply use fresh jalapeño slices in the shaker for a bright, immediate heat. Use about 1/2 of a jalapeño (sliced, seeds in or out depending on heat preference).

Pour the coarse salt or Tajín onto a small plate. Run the lime wedge around the rim of a rocks or coupe glass, then dip the rim into the salt or Tajín to coat evenly. Set glass aside.

In a cocktail shaker, add the sliced jalapeño (about 1/2 jalapeño). Muddle gently 3–4 times to release oils and heat — avoid pulverizing to prevent overly grassy bitterness.

Add ice to the shaker (about 1 cup), then pour in 2 oz blanco tequila (or 1 oz blanco + 1 oz jalapeño-infused tequila if using), 1 oz fresh lime juice, 1 oz orange liqueur, and 1/2 oz simple syrup.

Secure the shaker lid and shake vigorously for 10–15 seconds until well chilled and slightly frothy from agitation.

Double-strain the cocktail into the prepared glass over fresh ice (use a Hawthorne and fine-mesh strainer) to remove jalapeño seeds and pulp for a smoother drink.

Garnish with a lime wedge on the rim and a thin jalapeño slice floated on top (for visual appeal and extra aroma). Serve immediately.

To make it spicier: muddle more jalapeño or leave some seeds in; to make it milder: remove seeds and use fewer slices or dilute with a splash more simple syrup. For a frozen variation, blend all ingredients with 1 cup crushed ice until smooth.

tequila (blanco)

fresh jalapeño, sliced (seeds optional)

jalapeño-infused tequila (optional substitute for part or all blanco)

coarse salt or Tajín

lime wedge (for rimming and garnish)

jalapeño slice (for garnish)

Combine celery salt and coarse salt on a small shallow plate. Rub the lemon wedge around the rim of a highball or pint glass to moisten, then dip the rim into the salt mixture to coat. Set the glass aside.

If desired, fill the prepared glass with ice to chill while you mix the cocktail, then discard or keep the ice as preferred.

Chill glass

In a mixing glass or cocktail shaker (no need to shake vigorously), add the vodka, tomato juice, fresh lemon juice, Worcestershire sauce, prepared horseradish, hot sauce, olive brine or pickle juice, smoked paprika (if using), celery salt and freshly ground black pepper.

Fill the shaker or mixing glass with ice (about 1 cup). Stir the mixture briskly for 15–20 seconds to chill and lightly dilute the drink. If you prefer a more aerated texture, give it a gentle roll or 5–6 short shakes and then stir once to integrate.

Combine with ice

Taste a small sip and adjust seasoning to your preference: add more hot sauce for heat, more Worcestershire for umami, extra lemon for brightness, or additional horseradish for bite. Stir briefly after any adjustments.

Taste and adjust

If you chilled the serving glass with ice, discard that ice and strain the cocktail into the prepared glass filled with fresh ice. Otherwise, pour over fresh ice in your glass.

Garnish with a celery stalk, a lemon wedge on the rim, and 1–2 cocktail olives or a pickle spear. Optionally, add other skewered garnishes like a cherry tomato or cooked shrimp for a more elaborate presentation.

Garnish

tomato juice

Worcestershire sauce

prepared horseradish

hot sauce (eg. Tabasco)

celery salt

freshly ground black pepper

smoked paprika (optional)

olive brine (from jarred olives) or pickle juice

celery stalk (for garnish)

lemon wedge (for garnish)

cocktail olives or pickle spear (for garnish)

celery salt (for rim)

coarse salt or kosher salt

lemon wedge (to wet rim)

In a medium saucepan, add 4 cups water, sliced ginger, crushed cardamom pods, cloves, peppercorns, cinnamon sticks, star anise, and freshly grated nutmeg. Bring to a gentle boil over medium-high heat.

Combine spices and water

Once boiling, reduce heat to low and simmer, partially covered, for 10 minutes to coax flavors from the spices. Stir occasionally.

Simmer to extract flavors

After 10 minutes, add 4 tablespoons black tea leaves and 4 tablespoons brown sugar. Stir, bring just to a simmer again, then reduce heat and simmer for another 3 minutes.

Add tea and sweetener

Remove the pan from heat and let the mixture steep off-heat for 5–7 minutes for deeper infusion. Strain the concentrate through a fine-mesh sieve or cheesecloth into a heatproof container, pressing on solids to extract liquid. Discard solids. This yields about 3.5–4 cups chai concentrate.

Steep and strain

If not using immediately, let the concentrate cool to room temperature, then refrigerate in a sealed container for up to 5 days. Reheat gently before finishing.

Cool and store (optional)

For each serving (about 1 cup final), combine 1/2 cup chai concentrate with 1/2 cup whole milk in a small saucepan. Warm over medium heat until steaming but not boiling (about 2–3 minutes). Stir in 1/4 teaspoon vanilla extract per serving. Alternatively, for 4 servings, heat 2 cups concentrate with 2 cups milk.

Heat milk

If you prefer a latte texture, froth the warmed milk using a handheld frother, milk steamer, or by whisking vigorously for 20–30 seconds to create microfoam.

Froth milk (optional)

Taste and add simple syrup or additional sugar if desired, about 1–2 tablespoons per 4 servings (or adjust per cup). Stir gently to combine.

Sweeten to taste

Pour the chai latte into cups, holding back foam with a spoon and then spooning foam on top if used. Dust each cup with a pinch of ground cinnamon. Serve immediately.

Jalapeño Manhattan

Margarita

Smoothie

Shaken Lemonade

5 Shaken Lemonade

Jalapeño Margarita

Wrd Bloody Mary

House Chai Latte

Iced Or Hot Tea

Benz Shaken Lemonade

Mule

Jalapeño Cucumber Margarita

Lavender Paloma

Hot Matcha Chocolate Latte

Local Draft Beer

Bottled Beer

Margarita Drop Martini

Bee's Knees

Bloody Mary

Mimosa

Matcha Latte

Hot Chocolate

Shi's Chai Latte

Cereal Milk Latte