FAR OUT

Mango cart beer

Karl Strauss Red Trolley Irish Style Red Ale

Las Vegas Brewing Chantilly Cream Cream Ale

Happy Dad Seltzers

Ketel one vodka, coffee liqueur, cold brew

ESPRESS YO SELF

Ketel one cucumber & mint botanical, fresh lemon juice, mint, ginger beer

THE UNICORN

Sprite

Diet Coke

Coke

White / Red / Rosé Sparkling

Vodka bull, yellow elderflower edition liqueur, fresh lemon juice

PATIO POUNDER

Gin ginger, beer elderflower liqueur, fresh lime juice, seasonal berries

TWIG AND BERRIES

BLOODY MARYS

LEMONADE STAND

Brioche bun, prime beef chuck, garlic aioli, cremini

PARK

SMASHER

Crispy chicken tenders with a choice of sauce: Hot chili de árbol / Buffalo / Mango habanero / Sweet chili / General tso / BBQ / Lemon pepper dry rub

TENDERS

CHICKEN & WAFFLE

WAFFLE BREAKFAST

THE GENERAL

HOT CHICKEN

BURRATA & TOMATO

IMPOSSIBLE

Add 2 oz dry gin, 0.5 oz blue curaçao, 0.75 oz fresh lime juice, 0.5 oz simple syrup, and 0.25 oz fermented pineapple shrub into a cocktail shaker.

Combine spirits and modifiers

Add 2 dashes orange bitters and about 1/4 tsp saline (or the equivalent prepared saline) to the shaker to enhance balance and mouthfeel.

Add bitters and saline

If using egg white for texture, add 1/2 egg white now (or use 0.5 oz aquafaba for a vegan alternative). Perform a dry shake first: seal the shaker and shake vigorously without ice for 12–15 seconds to emulsify and create foam.

Add ice: open the shaker and fill with ice (large cubes or crushed). Shake again vigorously for 10–15 seconds to chill and dilute.

Prepare glass: fill a double old-fashioned or rocks glass with cracked ice (about 1 cup). Strain the cocktail over the cracked ice using a fine strainer to catch any solids and ensure a silky texture.

Garnish and finish: If desired, lightly dust a very small pinch (about 0.1 tsp) of edible glitter or pearl dust onto the foam/ surface for a 'far out' shimmer. Float a dehydrated pineapple wheel or lime twist on top. Serve immediately.

Notes on balance: The blue curaçao provides color and a sweet orange note; adjust simple syrup or shrub to taste if the cocktail reads too tart or too sweet. The saline brightens flavors—use sparingly.

dry gin

blue curaçao liqueur

fresh lime juice

simple syrup (1:1)

fermented pineapple shrub or pineapple vinegar syrup

orange bitters

saline solution (0.9% or 1/4 tsp kosher salt + 1 oz water)

egg white (optional, for foam)

dehydrated pineapple wheel or lime twist

edible glitter or pearl dust (optional)

cracked ice (for serving)

Place the chopped ripe mango flesh in a blender or food processor. Add the simple syrup, fresh lime juice, cold water, and fine salt. Puree until completely smooth, about 30–45 seconds. If the purée seems very thick, add an additional teaspoon or two of cold water to reach a saucy but slightly thick consistency (should coat the back of a spoon).

Make mango purée

Taste the purée and adjust balance: add more simple syrup for sweetness, more lime for brightness, or a pinch more salt to deepen flavor. Strain through a fine-mesh sieve into a bowl if you prefer an ultra-smooth texture (use the back of a spoon to press solids through). You should end up with roughly 3/4 to 1 cup of mango purée.

Run the lime wedge around the rim of a 16–20 oz serving glass, then dip the rim into tajín or chili-lime seasoning to coat. This step adds spice and visual contrast.

Rim the glass (optional)

Add crushed ice to the prepared glass until it is about 2/3 full (roughly 1 cup). Spoon 3–4 tablespoons (about 1.5–2 oz) of the mango purée into the glass over the ice. If using tequila, pour 1 tablespoon of tequila over the purée now. Gently stir just once or twice to slightly incorporate the purée but keep some fruit visible.

Build the drink

Slowly pour 12 fl oz chilled light lager or wheat beer down the side of the glass so it layers and mixes gently with the mango purée. Pouring slowly preserves carbonation and prevents excessive foaming. Stop pouring when the beer reaches the top of the glass.

Top with beer

Garnish and finish: Give the drink one gentle stir with a swizzle stick or bar spoon to incorporate the mango purée a little more if desired. Garnish with a mango slice on the rim and the lime wedge. Serve immediately with a straw or short spoon so the drinker can mix more as they sip.

fresh ripe mango flesh (peeled, chopped)

simple syrup (1:1 sugar to water)

cold water

fine salt

light lager or wheat beer (chilled)

tequila blanco (optional for a boozier version)

ice (crushed)

lime wedge

tajín or chili-lime seasoning (for rim)

mango slice (for garnish)

Heat 4.5 gallons of brewing water to about 165°F (74°C). This will give a mash temperature near 152°F (67°C) when grain is added.

Heat Strike Water

Add crushed grains (all pale malt, caramel/crystals, Munich, roasted barley, CaraMunich if using) to the strike water and stir thoroughly to avoid dough balls. Target mash temperature: 150–154°F (66–68°C); hold 60 minutes. This profile yields a balanced body appropriate for an Irish-style red.

Mash In

Hold mash at target temperature for 60 minutes. Optionally perform a 10–15 minute mash out by raising temperature to 168–170°F (76–77°C) to stop enzymatic activity.

Mash Rest

Sparge with 2.0 to 2.5 gallons of 170°F (77°C) water to collect ~6.75–7.0 gallons of wort for the boil (adjust to your system losses). Aim for total pre-boil volume around 6.5–7.5 gallons depending on boil-off rate.

Sparge

Bring collected wort to a vigorous boil. As the wort comes to a boil, watch for hot break and kettle foaming.

Bring to a Boil

At the start of the 60-minute boil, add 0.75 oz East Kent Goldings (bittering). Add any boil-off adjustments (e.g., kettle hop additions noted) and begin your 60-minute timer.

60-minute Boil - Bittering Addition

With 15 minutes remaining in the boil, add 1 tsp Irish Moss or Whirlfloc and add yeast nutrient if using (1 tsp).

15 minutes left - Irish Moss

Add 0.5 oz East Kent Goldings with 5 minutes remaining for flavor/aroma.

5 minutes left - Flavor Hops

Turn off heat at 60 minutes. Add final 0.25 oz East Kent Goldings into the whirlpool and let steep for 10–20 minutes as the wort cools slightly to extract delicate aroma without excessive bitterness.

Boil End / Whirlpool

Cool wort quickly to yeast-pitching temperature (66–68°F / 19–20°C) using an immersion chiller, plate chiller, or ice bath. Aim to reach pitching temperature within 30–45 minutes to reduce infection risk and DMS formation.

Cool Wort

Transfer cooled wort to a sanitized fermenter, leaving behind trub. Top up with water if necessary to reach 5.0 gallons final volume. Aerate vigorously by shaking or using pure oxygen (oxygenate to ~8–10 ppm if possible).

Transfer & Top Up

Pitch one packet (or hydrate/liquid starter equivalent) of Irish Ale yeast at 66–68°F (19–20°C). If using dry yeast, rehydrate per manufacturer instructions for best performance.

Pitch Yeast

Ferment at 64–68°F (18–20°C) for 7–10 days or until activity slows. Irish-style reds are typically clean with moderate attenuation; expect final gravity in the 1.012–1.016 range (target FG ~1.014).

Primary Fermentation

Optional: Rack to a secondary for 5–7 days to clear, or leave in primary and perform a cold crash to improve clarity. Condition at 50–55°F (10–13°C) for a few days if possible to help yeast clean up.

Secondary / Conditioning (optional)

If bottling: dissolve 3.5 oz corn sugar in 12 oz boiling water, cool, then add to bottling bucket. Rack beer gently onto priming solution and bottle. Expected carbonation: 1.8–2.4 volumes CO2 (typical for Irish Red).

Priming and Bottling

If kegging: transfer beer to keg, carbonate to 1.8–2.4 volumes CO2 (typically 10–12 psi at 50°F) and serve. Force-carbonate or naturally carbonate as preferred.

Kegging

Allow bottled beer to carbonate at room temperature for 10–14 days, then chill and serve. Best enjoyed after 2–4 weeks of conditioning for full flavor integration. Serve at 45–50°F (7–10°C) in a pint glass.

Conditioning / Serving

Pale Ale Malt (2-row)

Caramel / Crystal 40L

Caramel / Crystal 60L

Munich Malt

Roasted Barley (flaked or roasted malt)

CaraMunich or Special B (optional, for extra color/fruitiness)

Corn Sugar (priming, if bottling)

East Kent Goldings (or Fuggle) - bittering

East Kent Goldings (or Fuggle) - flavor/aroma

East Kent Goldings (or Fuggle) - finish/whirlpool

Irish Ale Yeast (dry: Wyeast 1084 equivalent or WLP004 Irish Ale)

Yeast Nutrient (optional)

Water (brewing) - strike and sparge

Campden/tablet (optional, for chloramine removal)

Irish Moss or Whirlfloc (optional, for clarity)

Water (to top up after boil)

Heat 4.0 gallons (use remaining water to sparge later) of brewing water to about 165°F (74°C). Dough in the crushed pale malt, flaked corn, Munich, and Carafoam to target mash temperature 152°F (67°C). Stir thoroughly to avoid dough balls. Hold at 152°F for 60 minutes. Perform a 10-minute iodine test near the end to ensure starch conversion is complete.

Mash

Heat remaining water to 170°F (77°C) and sparge to collect approximately 6.0 gallons of wort (account for evaporation to reach ~5.0–5.25 gallons pre-boil gravity). If gravity is low, add the light dry malt extract late in the boil as noted below.

Sparge and Collect Wort

Bring wort to a rolling boil. Add Northern Brewer hops at the start of a 60-minute boil (1.0 oz) for bittering. With 10 minutes left, add Hallertau or Saaz hops (0.5 oz) and the Whirlfloc tablet (or Irish moss) and yeast nutrient. If using lactose, add the lactose with 15 minutes left in the boil so it dissolves completely (8 oz). If you need to bump gravity, add the 8 oz dry malt extract with 10–5 minutes left to avoid excessive darkening.

Boil

After the 60-minute boil, chill the wort quickly to 65–68°F (18–20°C) using a wort chiller or ice bath. Transfer to a sanitized fermenter, leaving most trub behind. Top up with pre-boiled cooled water to reach 5.0–5.25 gallons if necessary.

Chill and Transfer

Aerate the wort well (shake or use an aeration stone) and pitch the chosen clean ale yeast (or the listed Belgian/clean strain) at 65–68°F (18–20°C). Ferment primary for 7–10 days at target temperature until activity slows and gravity is near expected FG. If using a Belgian or more estery yeast, keep to the lower end of the temperature to maintain a cleaner profile.

Pitch Yeast and Ferment

Rack to a secondary fermenter after primary (optional) and allow to condition for 5–7 days at 60–65°F (15–18°C) to allow flavors to marry and for cold-break to settle. If using gelatin or isinglass for polishing, prepare and add after the beer has cooled below 50°F (10°C), following product instructions.

Secondary / Aging (optional)

If using a vanilla bean, split it lengthwise and scrape the seeds into 2 tablespoons of heavy cream; add the scraped pod as well. If using vanilla extract, stir 1 teaspoon of vanilla extract into the heavy cream. Add the lemon zest to the cream mixture and let sit in the refrigerator for 12–24 hours to macerate and marry flavors. Strain the cream mixture before use to remove large solids and pod pieces.

Vanilla and Lemon Preparation

About 3–5 days before packaging (after primary fermentation has mostly completed), pasteurize the small vanilla/cream infusion briefly by warming to 140°F (60°C) for 5 minutes (do not boil) and cool quickly. Sanitize a small container and add the pasteurized, cooled cream-vanilla mixture to the fermenter or keg. If you prefer not to add dairy to fermenter (some brewers avoid dairy in fermenter), add the pasteurized vanilla cream to the keg just prior to carbonation/kegging. The lactose added in the boil provides residual sweetness and body; the heavy cream/vanilla provides a light aromatic impression and mouthfeel that mimics Chantilly cream without making the beer heavy.

Adding Chantilly Cream Character

If clarity is desired, prepare gelatin or isinglass as directed and add after the beer has been cold-crashed for 48 hours. This will drop yeast and particulates and leave a bright, pale cream ale appearance.

Optional Finings

If bottling: dissolve 4 oz corn sugar in 12 oz boiling water, cool, and add to sanitized bottling bucket. Rack beer onto priming solution, bottle, cap, and condition at 68°F (20°C) for 10–14 days. If kegging: transfer to a sanitized keg, purge with CO2, and carbonate to ~2.4–2.6 volumes CO2 at keg temperature (38–45°F / 3–7°C) using your preferred method (set-and-forget or force-carbonate).

Packaging and Carbonation

If you saved a small portion of the pasteurized vanilla-cream infusion for aroma, add approximately 1 teaspoon per 5 gallons to the keg just before serving for a subtle fresh cream top note (optional). Serve chilled at 40–45°F (4–7°C) in a chilled shaker pint or tulip. Expect a light golden color, soft rounded mouthfeel, restrained hop bitterness, and a delicate sweet/vanilla Chantilly impression and creamy finish.

Final Touch (Serving)

Allow beer to condition for at least 2 weeks after packaging for flavors to integrate. Store bottled beer at cellar temperatures (55°F / 13°C) if aging; kegged beer keeps well refrigerated for several months. Consume within 3 months for best aromatic impact from the vanilla/cream adjuncts.

Tasting Notes and Storage

Pale malt (2-row)

Flaked corn

Munich malt

Carafoam or light crystal malt (10L)

Light dry malt extract (for late-boil/top-up if needed)

Northern Brewer hops (or similar noble/clean hops) - bittering

Hallertau or Saaz hops - flavor/aroma

Whirlfloc tablet or Irish moss

Yeast nutrient

Wyeast 3944 (Belgian Wit)/White Labs WLP400 (Belgian Wit) or an American ale yeast (clean strain like Wyeast 1056 / Safale US-05)

Priming sugar (corn sugar) for bottling

Water (brewing)

Lactose (milk sugar) for creaminess

Vanilla bean (split and scraped) or vanilla extract

Lemon zest (optional: bright top-note)

Fresh heavy cream (for light finishing and aroma boost; optional & small)

Gelatin (unflavored) or isinglass (optional for polishing clarity)

CO2 (kegging) or bottles and caps (for bottle-conditioning alternative)

Combine 200 g granulated sugar and 250 ml water in a small saucepan over medium heat.

Stir occasionally until the sugar fully dissolves and the liquid is clear, about 3–5 minutes. Do not boil vigorously.

Remove from heat, let cool to room temperature, then transfer to a clean jar and refrigerate. Yields ~250 ml. Use 120 ml for the base recipe; reserve remainder for adjusting sweetness.

If using citric acid solution, measure 30 ml of a 10% w/v citric acid solution. If using fresh lemon juice, measure 30 ml. This provides a light bright acidity similar to commercial seltzers.

Taste and adjust later: if you prefer a tarter drink, add an extra 5–10 ml acid per liter of finished seltzer.

Chill the carbonated water thoroughly so it stays fizzy when you flavor it.

In a large pitcher or mixing vessel, gently combine 2.5 L chilled carbonated water with 120 ml simple syrup and 30 ml citric acid solution (or 30 ml fresh lemon juice). Stir once or twice very gently to incorporate — avoid vigorous stirring to prevent CO2 loss.

If making spiked seltzer, add 300 ml neutral vodka now and stir gently until blended.

Decide which flavor(s) you want to make. The listed concentrate volumes are guidance for making roughly 6 cans (355 ml each) worth of finished flavored seltzer from the base. You can scale proportionally.

Add 60 ml lemon concentrate/fresh lemon juice to ~1 L of the prepared base seltzer. Stir gently. Taste and add up to 10–15 ml simple syrup if you want sweeter, or extra citric acid (5–10 ml) if you want tarter.

Lemon

Add 60 ml lime concentrate/fresh lime juice to ~1 L base seltzer. Stir gently and adjust sweetness or acidity as desired.

Lime

Add 60 ml grapefruit juice to ~1 L base seltzer. Grapefruit can be slightly bitter — add 10–20 ml simple syrup if you want to tame bitterness.

Grapefruit

Add 80 ml black cherry puree or concentrate to ~1 L base seltzer. For a clear appearance, use concentrate rather than puree or strain puree. Add 5–10 ml extra simple syrup if needed.

Black Cherry

Add 80 ml mango puree/concentrate to ~1 L base seltzer. Stir gently. Mango adds body; if using puree, you may want to strain or expect a slightly cloudy beverage.

Mango

Add 80 ml watermelon juice/puree (strained) to ~1 L base. Watermelon is delicate — taste before adding more. Add a pinch of citric acid or a squeeze of lime (5 ml) to brighten flavor.

Watermelon

Add 60 ml berry syrup or concentrate to ~1 L base. For fresh berries, make a quick puree and strain; for syrup use less if very sweet.

Berry (Raspberry/Mixed Berry)

Add 50 ml cucumber juice and gently bruise 4–6 mint leaves into the seltzer. Stir gently and strain into serving cans/glasses to avoid leaf bits. Adjust with 5–10 ml simple syrup if needed.

Cucumber-Mint

After adding chosen flavor concentrate to the portion of base seltzer, stir gently once or twice to incorporate. Keep movements slow to preserve carbonation.

Taste and adjust: add small increments (5–15 ml) of simple syrup for sweetness or 2–5 ml citric acid / fresh citrus for brightness until balanced.

If bottling or canning, use sanitized, airtight cans or bottles and fill immediately. If serving over ice, pour over ice in a glass and garnish with a citrus wheel, berries, or a sprig of mint.

Serve chilled. Keep any unused flavored seltzer refrigerated and consume within 24–48 hours for best fizz and flavor.

Far Out

Mango Cart Beer

Karl Strauss Red Trolley Irish Style Red Ale

Las Vegas Brewing Chantilly Cream Cream Ale

Happy Dad Seltzers

Espress Yo Self

The Unicorn

Sprite

Diet Coke

Coke

White / Red / Rosé Sparkling

Patio Pounder

Twig And Berries

Bloody Marys

Lemonade Stand

Park

Smasher

Tenders

Chicken & Waffle

Waffle Breakfast

The General

Hot Chicken

Burrata & Tomato

Impossible