Happy Hour Wine

Red Stripe

Aperol Spritz

Snaiquiri

Classic Daiquiri

Truffle Fries

4th Pineapple Daiquiri

slow roasted chicken, pico, avocado crema, jalapeno, onions, pickles, sauce

Nachos

Jerk Chicken Wings

granita, horseradish, lemon - minimum of three

Pink Moon Oysters

Double Patty Smash Burger

Espresso Martini

El Floridita

Smoke & Spice

Pain Killer

Pineapple Cooler

Old Cubano

Lost in Kyoto

Chateau Lafite Laujac cabernet sauvignon

Porter Family Vineyards chardonnay

R. Lopez Heredia Vina Tondonia tempranillo

Di Majo Norante ' Sassius aglianico

Domaine Barraud chardonnay

Roserock chardonnay

Select one bottle each of Sauvignon Blanc, Chardonnay, Provence Rosé, Pinot Noir, and Cabernet Sauvignon to create a diverse wine selection for your happy hour. Ensure the bottles are chilled if serving white or rosé.

Choose Your Wines

Gather wine glasses and ensure they are clean and ready for serving. You may choose to use different glasses for each type of wine to enhance the experience.

Prepare Your Glasses

Pour approximately 5 ounces of each wine into the respective glasses. For the whites and rosé, ensure they are served chilled by pouring them right from the refrigerator.

Pour the Wine

For added flair, consider garnishing the white and rosé wines with a slice of citrus, such as lemon or lime. This can enhance the freshness of the drinks.

Garnish (Optional)

Invite your guests to sample each type of wine. Encourage them to discuss the different flavors and aromas, making the happy hour a delightful and social experience.

Enjoy

Sauvignon Blanc

Chardonnay

Provence Rosé

Pinot Noir

Cabernet Sauvignon

Take a chilled glass and rub the rim with a lime wedge. Dip the rim into a plate of salt to coat it lightly.

Prepare the Glass

In the prepared glass, pour the lime juice over the ice. Slowly add the Red Stripe beer, allowing it to mix gently.

Mix the Drink

If desired, sprinkle a pinch of chili powder over the top of the drink for an added kick. You can also add fresh cilantro as a garnish.

Garnish

Red Stripe Beer

Lime Juice

Lime Wedge

Salt

Fresh Cilantro

Chili Powder

Start by taking a large wine glass and fill it with ice cubes to chill the glass.

Pour 3 oz of Aperol into the glass over the ice. Follow with 3 oz of Prosecco.

Mix the Ingredients

Top off the drink with 1 oz of soda water to add a refreshing touch.

Add Soda Water

Garnish your Aperol Spritz with a slice of orange on the rim of the glass.

Aperol

Prosecco

Soda Water

Orange Slice

Ice Cubes

Thoroughly rinse the snails under cold running water to remove any dirt or debris. If using live snails, ensure they are purged and cleaned properly.

Clean the Snails

In a small saucepan, combine equal parts of sugar and water (1 cup each). Heat over medium heat, stirring until the sugar dissolves completely. Let it cool before using.

Prepare the Simple Syrup

In a blender, combine the cleaned snails, fresh lime juice, white rum, and simple syrup. Blend on high until smooth.

Blend the Ingredients

Using a fine mesh strainer, strain the blended mixture into a pitcher to remove any solid bits, ensuring a smooth drink.

Strain the Mixture

Fill cocktail glasses with ice to chill them while you finish preparing the drink.

Prepare the Glasses

Pour the strained Snaiquiri mixture into the chilled glasses. Garnish each drink with a lime wedge and a few fresh mint leaves.

Pour and Garnish

Snails

Fresh lime juice

White rum

Simple syrup

Lime wedges

Fresh mint leaves

Cut the lime in half and use a juicer or your hands to extract 1 oz of fresh lime juice. Strain to remove any seeds.

Juicing the Lime

In a cocktail shaker, add 2 oz of pale rum, 1 oz of fresh lime juice, and 0.5 oz of granulated sugar. Ensure the sugar is evenly distributed.

Mixing the Ingredients

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

Shaking

Using a cocktail strainer, pour the mixture into a chilled coupe or cocktail glass.

Straining

Garnish with a lime wedge on the rim of the glass.

Garnishing

Pale Rum

Fresh Lime Juice

Granulated Sugar

Wash and peel the russet potatoes. Cut them into even sticks, about 1/4 inch thick.

Cutting the Potatoes

Place the cut fries in a large bowl of cold water and soak for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.

Soaking the Potatoes

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Heating the Oil

Carefully add the fries in batches to the hot oil and fry for about 4-5 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Frying the Potatoes

While the fries are still hot, sprinkle with truffle salt to taste and toss to coat evenly.

Seasoning the Fries

In a medium bowl, combine the mayonnaise, Dijon mustard, minced garlic clove, and lemon juice.

Add salt to taste and mix well until smooth and creamy.

Seasoning

Place the hot fries on a serving platter and sprinkle freshly grated Parmesan cheese on top. Serve immediately with the Dijon aioli on the side for dipping.

Serving the Dish

Russet potatoes

Vegetable oil

Truffle salt

Mayonnaise

Dijon mustard

Garlic clove

Lemon juice

Parmesan cheese

Gather all the ingredients including Aperol, sparkling wine, soda water, fresh pineapple juice, fresh pineapple slices, ice cubes, and mint leaves.

Prep the Ingredients

If using fresh pineapple, cut it into chunks and blend it until smooth. Strain the juice to remove any pulp if desired.

Juice the Pineapple

In a cocktail shaker, add the Aperol, fresh pineapple juice, and ice cubes. Shake well until the mixture is chilled.

Combine Ingredients

Strain the mixture into a chilled glass filled with ice. Top off with sparkling wine and a splash of soda water.

Pour and Top Off

Add a slice of fresh pineapple on the rim of the glass and garnish with fresh mint leaves.

Garnish the Drink

Sparkling wine

Soda water

Fresh pineapple juice

Fresh pineapple slices

Ice cubes

Mint leaves

Preheat your oven to 300°F (150°C). Rub the whole chicken with olive oil, then season with garlic powder, onion powder, paprika, salt, and black pepper.

Prepare the Chicken

Place the seasoned chicken in a roasting pan and pour chicken broth around it. Cover with aluminum foil and roast for about 3 hours, or until the chicken is fully cooked and tender. Remove from oven and let cool before shredding.

Roast the Chicken

In a bowl, combine diced tomatoes, finely chopped red onion, chopped cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.

Prepare the Pico de Gallo

In a blender or food processor, combine ripe avocados, sour cream, lime juice, and salt. Blend until smooth and creamy. Adjust seasoning as needed.

Make the Avocado Crema

Slice the jalapeno, red onion, and pickles. Set aside for serving.

Prepare the Toppings

On a large platter or baking sheet, layer tortilla chips, shredded slow roasted chicken, pico de gallo, jalapeno slices, red onion, pickles, and drizzle with nacho cheese sauce. Finish with a dollop of avocado crema on top.

Assemble the Nachos

Serve immediately while warm, allowing guests to add more toppings as desired.

Serve

Whole chicken

Olive oil

Garlic powder

Onion powder

Paprika

Black pepper

Chicken broth

Tomatoes, diced

Red onion, finely chopped

Cilantro, chopped

Lime juice

Avocado, ripe

Sour cream

Jalapeno, sliced

Red onion, sliced

Pickles, sliced

Nacho cheese sauce

Tortilla chips

In a large bowl, combine the jerk seasoning, buttermilk, lime juice, minced garlic, salt, and black pepper. Whisk together until well blended.

Prepare the Marinade

Add the chicken wings to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.

Marinate the Wings

Preheat the Grill

Remove the wings from the marinade, allowing excess marinade to drip off. Brush the wings lightly with olive oil to prevent sticking.

Prepare the Wings for Grilling

Place the wings on the grill and cook for about 20-25 minutes, turning occasionally, until the wings are golden brown and cooked through (internal temperature should reach 165°F).

Grill the Wings

Once the wings are cooked, remove them from the grill and sprinkle with chopped fresh herbs for added flavor.

Add Fresh Herbs

chicken wings

jerk seasoning

buttermilk

lime juice

garlic cloves, minced

salt

black pepper

olive oil

fresh herbs (parsley, cilantro, or chives), chopped

In a medium saucepan, combine water and granulated sugar. Heat over medium heat, stirring until the sugar is completely dissolved.

Make the Granita Base

Remove the saucepan from heat and stir in the fresh lemon juice. Let the mixture cool. Once cooled, add the fresh mint leaves to infuse flavor.

Add Lemon Juice and Mint

Pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, scrape the surface with a fork to create a fluffy granita texture. Repeat this process for about 3 hours, or until fully frozen.

Freeze the Granita

Shuck the oysters carefully, placing each one on a serving plate, making sure to keep the oyster juice intact.