aperitif from South Africa / made from Chenin Blanc wine and 35 botanicals

Caperitif

quinquina liqueur from Spain / made from apple & grape wines with botanicals

Alma de Trabanco

manzanilla sherry / vermút seco / bitters

Bamboo

palo cortado sherry / vermút rojo / bitters

Adonis

Negroni “Equivocado”

Aperol Spritz

red wine / orange liqueur / blood orange soda

Tinto de Verano

popular drink of red wine mixed with cola and bitters

Calimocho

My New Option

choose from classic red / pomegranate rosé / or elderflower cava

Sangria

balanced coffee stout from Banded Brewing in Biddeford, ME / steeped with Speckled Ax's Kenyan espresso from Portland / notes of bitter chocolate, cacao husk & orange (7.5% ABV / 16oz can)

Banded Brewing: Jolly Woodsman Coffee Stout

Vermut Atxa

unfiltered American Double IPA from Stowe, VT  / balanced and subtle sweetness / bursting with citrus and pine (8% ABV / 16oz can)

The Alchemist: Heady Topper Double IPA

New England-style Double IPA from Foam Brewers based in Hinesburg, VT / notes of citrus, pineapple, tangerine (8% ABV / 16oz can)

Foam Brewers: “Pavement” Double IPA

balanced and smooth IPA from Proclamation Ale Co. in Warwick / brewed with Citra and El Dorado hops / notes of pineapple & citrus (6.5% ABV / 12oz can)

Proclamation: Proc IPA

Belgian-inspired farmhouse ale from Oxbow Brewing in Portland, ME / brewed with American hops & saison yeast (6% ABV / 12oz can)

Oxbow: Farmhouse Ale

German-style pilsner from Sixpoint Brewery in Brooklyn, NY / crisp, hoppy & floral (5.4% ABV / 12oz can)

Sixpoint: Crisp

Italian style Pilsner from Long Live Beerworks in Providence, RI / soft citrus hops with a dry finish (5.24% ABV /16oz can)

Long Live: PVD Pils

balanced Rioja Reserva with a rich & very dry profile / flavors of dried fruit, vanilla, plum

R. López de Heredia Viña Tondonia 2012

Belgian-style white ale from Japas Cervejeria in Brazil / brewed with orange peels and coriander seeds (4.7% ABV / 16oz can)

Japas: Oishii Witbier

Spanish lager from Barcelona / “crafted to remove gluten” (5.4% ABV / 11.2oz bottle)

Daura Damm (GF)

light and easy drinking beer from Cerveza Republica / brewed in Valencia, Spain (3.5% ABV / 12oz can)

Cerveza Republica: La Tuya Pilsner

Spanish pale lager from Barcelona / crisp and smooth (5.4% ABV / 11.2oz bottle)

Estrella Damm

The Champagne of Beers (4.6% ABV / 7oz btl) / also available as a “Pack of Ponies” 6/$14

Miller High Life Ponies

In a medium saucepan, combine 500 ml of water with the dried chamomile flowers, lavender, orange peel, rosemary, juniper berries, wormwood, coriander seeds, angelica root, peppercorns, cardamom pods, fennel seeds, cinnamon stick, cloves, vanilla bean, star anise, mint leaves, sage leaves, thyme, lemongrass, hibiscus flowers, rose petals, and ginger.

Infuse the botanicals

Heat the mixture over medium heat until it begins to simmer. Once it reaches a simmer, reduce the heat to low and cover the saucepan.

Bring to a simmer

Allow the mixture to steep for 30 minutes to extract the flavors from the botanicals.

Steep the botanicals

After steeping, remove the saucepan from heat and strain the infusion through a fine mesh sieve into a bowl, discarding the solid botanicals.

Strain the infusion

Add 50 g of sugar to the strained liquid while it is still warm, stirring until the sugar has completely dissolved.

Sweeten the infusion

In a large mixing pitcher, combine the strained and sweetened botanical infusion with 750 ml of Chenin Blanc wine.

Mix with wine

Gently stir the mixture with a long spoon until well combined.

Stir well

Cover the pitcher and refrigerate for at least 2 hours to chill and allow the flavors to meld.

Chill the mixture

Once chilled, stir the mixture again gently before serving.

Prepare to serve

Fill a glass with ice and pour the Caperitif over the ice. Optionally, garnish with a slice of orange or a sprig of rosemary.

Serve over ice

Chenin Blanc wine

Dried chamomile flowers

Dried lavender

Dried orange peel

Dried rosemary

Juniper berries

Dried wormwood

Coriander seeds

Angelica root

Peppercorns

Cardamom pods

Fennel seeds

Cinnamon stick

Cloves

Vanilla bean

Star anise

Dried mint leaves

Dried sage leaves

Dried thyme

Dried lemongrass

Dried hibiscus flowers

Dried rose petals

Dried ginger

Sugar

Water

In a large glass jar, combine the apple wine, grape wine, dried chamomile flowers, cinchona bark, dried orange peel, star anise, and cardamom pods.

Making the Infusion

Seal the jar tightly and let the mixture steep in a cool, dark place for about 5 to 7 days. Shake the jar gently every couple of days to help release the flavors.

Steeping the Botanicals

After the steeping period, strain the mixture through a fine mesh sieve or cheesecloth to remove the solid botanicals.

Straining the Mixture

In a small saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar is completely dissolved. Allow it to cool.

Making the Syrup

Once the syrup has cooled, mix it with the strained infusion and add the neutral alcohol to the mixture. Stir well to combine all ingredients.

Combining Ingredients

Pour the liqueur into clean, sterilized bottles. Seal tightly and label them.

Bottling

Allow the liqueur to rest for at least 2 weeks before consuming, which will help to develop the flavors further.

Resting Period

Apple wine

Grape wine

Cinchona bark (or powdered cinchona)

Alcohol (neutral spirit, e.g., vodka or grain alcohol)

Begin by chilling a cocktail glass. You can do this by filling it with ice water and letting it sit while you prepare the drink.

Chill the Glass

In a mixing glass, add 2 oz of Manzanilla sherry and 1 oz of dry vermouth.

Mix Ingredients

Add 2 dashes of bitters to the mixing glass with the sherry and vermouth.

Add Bitters

Fill the mixing glass with ice cubes, approximately 1 cup, to chill the mixture.

Add Ice

Stir the mixture gently for about 30 seconds until well chilled.

Stir

Discard the ice water from the cocktail glass and strain the chilled mixture from the mixing glass into the prepared cocktail glass.

Strain and Serve

Garnish your drink with a single olive on a toothpick or directly added to the glass.

Garnish

Serve immediately and enjoy your Bamboo cocktail during La Hora del Vermut!

Enjoy

Manzanilla sherry

Dry vermouth

Bitters

Ice cubes

Olive (for garnish)

Chill a cocktail glass by filling it with ice water and setting it aside.

Prepare the Glass

In a mixing glass, combine 2 oz of Palo Cortado Sherry, 1 oz of Vermút Rojo, and 2 dashes of bitters.

Mix the Ingredients

Fill the mixing glass with 1 cup of ice cubes to chill the mixture.

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Empty the ice water from the cocktail glass and strain the cocktail mixture into the glass.

Twist a piece of orange peel over the drink to release its oils, then drop it into the glass as a garnish.

Palo Cortado Sherry

Vermút Rojo

Orange Peel

Ice Cubes

Start by chilling a rocks glass or an Old Fashioned glass by filling it with ice water. Let it sit while you prepare the cocktail.

In a mixing glass, add 1 oz of Carpano Bitter and 1 oz of Vermút Rojo.

Fill the mixing glass with ice cubes, about 5 or enough to fill the glass halfway.

Stir the mixture gently for about 30 seconds until well chilled and combined.

Stir the Mixture

Remove the ice water from the chilled glass and strain the mixed ingredients into the glass over fresh ice.

Strain into the Glass

Carefully pour 2 oz of Cava over the mixed ingredients in the glass.

Top with Cava

Garnish the drink with a slice of orange peel, expressing the oils over the surface of the drink before placing it in the glass.

Your Negroni 'Equivocado' is now ready to be served. Enjoy it chilled!

Serve

Carpano Bitter

Cava

Take a large wine glass or a highball glass and fill it with ice cubes to chill the glass.

Pour 3 oz of Aperol over the ice in the glass.

Add Aperol

Slowly add 3 oz of Cava into the glass, pouring gently to preserve the bubbles.

Add Cava

Finish by adding 1 oz of soda water, adjusting to your taste preference.

Top with Soda Water

Add two slices of orange to the glass for garnish, adding a refreshing aroma and flavor.

Serve immediately and enjoy your refreshing Aperol Spritz!

Aperol

Soda water

Orange slices

Start by chilling your glassware in the refrigerator for about 10 minutes to ensure your drink remains refreshing.

Chill Your Glass

In a large glass or cocktail shaker, combine 1 cup of red wine and 1 oz of orange liqueur. Stir gently to mix the two ingredients without losing the wine's natural effervescence.

Mix Base Ingredients

Slowly pour in 2 cups of blood orange soda to the mixture. Stir again gently to combine, ensuring that the soda retains its fizziness.

Add Blood Orange Soda

While the drink is mixing, slice 2 blood oranges into thin slices for garnish.

Prepare Garnish

Fill your chilled glass with 1 cup of ice cubes, then carefully pour the mixed drink over the ice.

Garnish your Tinto de Verano with the blood orange slices. Serve immediately with a straw or stirrer.

Garnish and Serve

Red wine

Orange liqueur

Blood orange soda

Blood orange slices

Take a tall glass (highball glass) and fill it with ice cubes to keep your drink chilled.

Prepare your glass

Measure out 150 ml of red wine and pour it over the ice in the glass.

Pour the red wine

Measure out 150 ml of cola and slowly pour it into the glass over the red wine to create a layered effect.

Add the cola

Add 2 dashes of bitters to the mixture. This will enhance the flavor profile of the drink.

Add bitters

Garnish your Calimocho with a slice of lemon on the rim of the glass. Serve immediately and enjoy your refreshing drink!

Garnish and serve

Cola

Lemon slice (for garnish)

In a cocktail shaker, combine the dry vermouth, fresh lemon juice, and simple syrup. Fill the shaker with ice cubes and shake vigorously for about 15 seconds.

Mix the Drink

Strain the mixture into a glass filled with ice. Top it off with soda water and stir gently to combine.

Add a lemon wheel on the rim of the glass for garnish. Your refreshing drink is ready to enjoy!

While your drink is chilling, prepare the snacks. Arrange olives, Marcona almonds, and cheese on a serving platter.

Prepare the Snacks

Slice the baguette into thin rounds. You can toast them lightly if desired for added crunch.

Caperitif

Alma De Trabanco

Bamboo

Adonis

Negroni “equivocado”

Aperol Spritz

Tinto De Verano

Calimocho

My New Option

Sangria

Banded Brewing: Jolly Woodsman Coffee Stout

Vermut Atxa

The Alchemist: Heady Topper Double Ipa

Foam Brewers: “pavement” Double Ipa

Proclamation: Proc Ipa

Oxbow: Farmhouse Ale

Sixpoint: Crisp

Long Live: Pvd Pils

R. López De Heredia Viña Tondonia 2012

Japas: Oishii Witbier

Daura Damm (gf)

Cerveza Republica: La Tuya Pilsner

Estrella Damm

Miller High Life Ponies