NEGRA MODELO

AGUILA

Clement Canne Bleue Haitian & Trinidad Rums.

UNAGED

AGED

FUNKY SANS HATTAN

ISLAMORADA

COQUI

Gocktails On Tap

Hot Stuff! Mint. Citrus. Cold Brew. Demerara.

BANANA COFFEE

Cool Off Panamanian Rum. Overproof Rum. Coconut Milk.

FROZEN MOJITO

MOJABI GHOST

Jamaican Cachaça. Roasted Maduro. Manzanilla Sherry.

MADURO ISLAND

ELOTE BEBE

CLARO QUE CILLA

Overproof Jamaican Rum. Orlando's Sherry Blend.

SHERRY BOMB

CUT AND RUN

JAYE MAMEY

HOLY DIVER

GUANABANA

BIAFRA

Gin. Aquavit. Tomato Water. Puerto Rican Sherry – finished.

PACHAMAMA

Gin. Plum Wine. Red Aperitif. Sangrita. Honey.

PAHAYOKEE

SLIP

Rhum. Mango. Eau De Rhum. Yuzu. Key Lime. Acid.

NEVIS BREAKDOWN

In a large brew kettle, bring 7 liters of water to a temperature of 70°C (158°F). Add the pilsner malt, caramel malt, and black malt to the kettle, stirring to ensure all grains are saturated. Maintain the temperature for 60 minutes.

Mashing

After mashing, remove the grains from the kettle and sparge with additional hot water (about 3 liters) to extract remaining sugars. Collect the wort in the kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add the hops and continue to boil for 60 minutes. Stir occasionally to prevent scorching.

Boiling

After boiling, cool the wort rapidly to about 20°C (68°F) using a wort chiller or by placing the kettle in an ice bath.

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter. Add the lager yeast and seal the fermenter with an airlock. Allow it to ferment at 10-12°C (50-54°F) for 2 weeks.

Fermentation

Once fermentation is complete, dissolve priming sugar in a small amount of water and add it to the beer. Transfer the beer into sanitized bottles, cap the bottles, and let them carbonate at room temperature for 1-2 weeks.

Bottling

After carbonation, chill the bottles in the refrigerator. Serve cold, pouring into a glass to enjoy the rich flavors of Negra Modelo.

Chilling and Serving

Pilsner Malt

Caramel Malt

Black Malt

Hops (Saaz)

Yeast (Lager)

Water

Priming Sugar

In a large pot, heat 1000 ml of water to about 70°C (158°F). Add 200 g of Pilsner malt and 100 g of corn to the pot. Stir well to combine and let it steep for 60 minutes, maintaining the temperature.

Prepare the Mash

After the mash is complete, sparge the grains by rinsing them with additional hot water (around 70°C) to extract as much sugar as possible. Collect the wort in a clean fermentation vessel.

Bring the collected wort to a boil. Once boiling, add 20 g of hops and continue boiling for 60 minutes. This will impart bitterness and aroma to the beer.

After boiling, cool the wort rapidly using an immersion chiller or by placing the pot in an ice bath until it reaches room temperature.

Transfer the cooled wort to a clean fermentation vessel. Add 10 g of yeast and stir gently. Seal the vessel with an airlock and place it in a dark, cool place (around 20°C or 68°F) for fermentation, which should take about 1-2 weeks.

Once fermentation is complete, dissolve 5 g of sugar in a small amount of water and add it to the beer to help carbonate it. Carefully transfer the beer into clean bottles, leaving some space at the top. Cap the bottles and let them condition at room temperature for another 1-2 weeks.

For added flavor, you can add 1 tsp of lime zest and 1 tsp of coriander during the boiling step or at the beginning of fermentation.

Optional Flavoring

Once the conditioning period is over, chill the bottles in the refrigerator. Serve cold in a glass and enjoy your homemade Colombian Cerveza!

Corn

Hops

Yeast

Sugar

Lime Zest

Coriander

Collect all ingredients: Clement Canne Bleue Rum, Trinidad Rum, fresh lime juice, simple syrup, soda water, fresh mint leaves, and a lime wedge.

Gather Ingredients

Choose a highball glass and fill it with ice cubes to chill.

Prepare Glass

In a cocktail shaker, pour in 2 oz of Clement Canne Bleue Rum and 2 oz of Trinidad Rum.

Combine Rums

Add 1 oz of fresh lime juice and 0.5 oz of simple syrup to the shaker.

Add Mixers

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

Shake Well

Strain the mixture from the shaker into the prepared highball glass filled with ice.

Strain and Pour

Carefully top the drink with 4 oz of soda water for a refreshing fizz.

Top with Soda

Garnish with 5 fresh mint leaves and a lime wedge on the rim of the glass.

Garnish

Clement Canne Bleue Rum

Trinidad Rum

Fresh Lime Juice

Simple Syrup

Soda Water

Fresh Mint Leaves

Lime Wedge

Ensure you have all the ingredients ready: Rhum JM Volcanique, ginger beer, lime juice, lime wedge, and mint leaves.

Place your glass in the freezer for about 10 minutes to chill it before serving.

Chill Your Glass

In a cocktail shaker, combine 2 oz of Rhum JM Volcanique and 0.5 oz of lime juice. Shake gently.

Combine Ingredients

Strain the mixture into the chilled glass filled with ice and top it off with 4 oz of ginger beer.

Add Ginger Beer

Garnish your drink with a lime wedge and place 5 mint leaves on top for aroma.

Add Garnishes

Serve immediately and enjoy your refreshing aged cocktail!

Serve

Rhum JM Volcanique

Ginger Beer

Lime Juice

Mint Leaves

Place your glass in the freezer for about 10 minutes to chill.

In a cocktail shaker, add 2 oz of your chosen rhum, 1 oz of fresh lime juice, and 0.5 oz of simple syrup.

Prepare the Base

Add ice cubes to the shaker and shake vigorously for about 15 seconds to mix and chill the ingredients.

Shake It Up

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

Strain and Serve

Top the mixture with 4 oz of soda water to add a refreshing fizz.

Add Soda Water

Garnish your drink with fresh mint leaves, a lime wedge, and fruit slices for a colorful and aromatic finish.

Add Garnishes (optional)

Serve immediately and enjoy your funky sans hatton cocktail!

Serve and Enjoy

Rhum (your choice)

Ice Cubes

Fruit Slices (e.g. pineapple, orange, or berries)

Begin by chilling a cocktail glass in the freezer or filling it with ice water. Set aside while you prepare the drink.

Prepare the Cocktail Glass

In a cocktail shaker, add 2 oz of Reunion Island Rum, 4 oz of Chicha Morada, 0.5 oz of fresh lime juice, and 0.5 oz of simple syrup. Fill the shaker with ice cubes (about 1 cup).

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until the mixture is well chilled.

Shake the Mixture

Remove the cocktail glass from the freezer or discard the ice water. Strain the cocktail mixture into the chilled glass.

Garnish the drink with a lime wheel on the rim and add 5 fresh mint leaves on top for an aromatic finish.

Add Garnish

Reunion Island Rum

Chicha Morada

Lime Wheel

Rinse the pandan leaves under cold water to remove any dirt. Tie them in a knot or fold them for infusion.

Prepare the Pandan Leaves

Wash the Granny Smith apples thoroughly. Core and chop them into small pieces, leaving the skin on for added texture.

Prepare the Granny Smith Apples

Cut the citrus fruit in half and juice it using a citrus juicer or by hand. Strain the juice to remove any seeds.

Juice the Citrus

In a large pot, add 4 cups of water, the prepared pandan leaves, and the chopped Granny Smith apples.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 20 minutes.

Simmer the Mixture

After 20 minutes, add the strained citrus juice and honey to the pot. Stir well and let it simmer for an additional 5 minutes.

Add Citrus and Sweetener

Remove the pot from heat. Use a fine mesh strainer to strain the mixture into a serving pitcher or bowl, discarding the solids. Serve warm or chilled.

Pandan Leaves

Granny Smith Apples

Citrus (Lime or Lemon)

Honey

In a medium bowl, muddle the fresh mint leaves with the simple syrup and lemon juice until the leaves are fragrant and have released their oils.

Prepare the Mint Infusion

In a large pitcher, combine the mint infusion with the gin or vodka. Stir well to incorporate all the flavors.

Slowly pour in the sparkling water to the pitcher. Stir gently to keep the carbonation intact.

Add Sparkling Water

Fill a serving glass with ice cubes, pour the gocktail base over the ice, and garnish with a slice of lemon and a sprig of mint.

Chill and Serve

Fresh Lemon Juice

Sparkling Water

Gin or Vodka

Lemon Slices

Mint Sprigs (for garnish)

In a large pitcher or jar, combine the coarse ground coffee with cold water. Stir gently to ensure all coffee grounds are saturated.

Make the Cold Brew

Cover the pitcher and let it steep in the refrigerator for 12-24 hours, depending on your preferred strength.

Steep the Coffee

After steeping, strain the coffee through a fine mesh sieve or a coffee filter into a clean pitcher to remove the grounds.

Strain the Coffee

In a blender, combine the ripe bananas, demerara sugar, mint leaves, fresh lime juice, and vanilla extract. Blend until smooth.

Prepare the Banana Mixture

In a large glass or shaker, combine the cold brew coffee with the banana mixture and stir or shake well to combine.

Combine with Cold Brew

Pour the banana coffee mixture into glasses filled with ice. Garnish with mint sprigs and lime slices.

Serve the Drink

Serve immediately and enjoy your refreshing Banana Coffee!

Enjoy!

Coarse ground coffee

Cold water

Ripe bananas

Demerara sugar

Fresh mint leaves

Fresh lime juice

Vanilla extract

Mint sprigs

Lime slices

Gather all ingredients and prepare the fresh mint leaves by gently bruising them to release their oils.

Prepare the Ingredients

Squeeze the juice from fresh limes until you have 2 ounces of lime juice. Strain any pulp if desired.

Juicing Lime

In a blender, combine the Panamanian rum, overproof rum, coconut milk, lime juice, simple syrup, and bruised mint leaves.

Add 2 cups of ice cubes to the blender and blend on high until the mixture is smooth and slushy.

Blend

Pour the frozen mojito into chilled glasses. Garnish each drink with a lime wedge and a sprig of mint.

Negra Modelo

Aguila

Unaged

Aged

Funky Sans Hattan

Islamorada

Coqui

Gocktails On Tap

Banana Coffee

Frozen Mojito

Mojabi Ghost

Maduro Island

Elote Bebe

Claro Que Cilla

Sherry Bomb

Cut And Run

Jaye Mamey

Holy Diver

Guanabana

Biafra

Pachamama

Pahayokee

Slip

Nevis Breakdown