Friexinet, Cava Brut (187ml) - Spain

PROGRAM BOURBON

THROATE WHISKEY

BARREL STRAIGHT

Veuve Clicquot "Yellow Label" Brut - Champagne, France

Henriot - Brut Rosé - Champagne, France

Chandon Brut - California

Gruet Brut New Mexico

Lunetta Prosecco (187ml) - Italy

Wren House - Rotating IPA

Stella Artois Belgian Lager

Manhattan

Old Fashioned(s)

PCG Beer & Cocktails

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-El Tequileno Reposado, Agave, Citronage, Fresh Squeezed Lime

Gran Fresh Lime Margarita

-Harahorn Gin, Blueberry Puree, Elderflower Liqueur, Lemon

Blueberry Blossom

-Wheatley Vodka, rosemary syrup, fresh lime, juice

Rosemary Gimlet

-Crop Organic Meyer Lemon Vodka, Fresh Grapefruit juice, Fresh Lemon juice, House Basil Simple Syrup

Grapefruit Basil Martini

-Old Forester Statesman, Buffalo Trace Bourbon, Kahlua, Espresso, Faretti

Bourbon Espresso Martini

Bourbon Maple Syrup

Rotating IPA

Stella Artois Belgium Lager

Pacifico Clara Mexican Lager

Place the bottle of Friexinet Cava Brut in the refrigerator for at least 2 hours prior to serving to ensure it is adequately chilled.

Chill the Cava

Select appropriate glassware, such as flute glasses, to enhance the tasting experience. Ensure the glasses are clean and dry.

Prepare the Glassware

Carefully remove the foil and wire cage from the bottle. Point the bottle away from yourself and others, and gently twist the cork while holding it to release the pressure, allowing the cork to pop gently.

Open the Bottle

Tilt each glass at a slight angle and slowly pour the Cava into the glass, filling it about two-thirds full to allow for the bubbles to form.

Pour the Cava

Serve the Cava immediately while it is still bubbly. Sip and enjoy the crisp, fruity flavors of the Cava.

Enjoy

Cava Brut (Friexinet)

Begin by chilling your cocktail glass. Fill it with ice water and set it aside while you prepare the drink.

Chill the Glass

In a mixing glass, combine 2 oz of bourbon whiskey, 1 oz of sweet vermouth, 2 dashes of Angostura bitters, and 0.5 oz of simple syrup.

Combine Ingredients

Fill the mixing glass with ice and stir the mixture for about 30 seconds until well chilled.

Add Ice

Empty the ice water from your chilled glass. Using a strainer, pour the mixed drink into the glass.

Strain and Serve

Optionally, garnish with a cherry or an orange twist. Serve immediately and enjoy your PROGRAM BOURBON!

Garnish and Enjoy

Bourbon whiskey

Sweet vermouth

Angostura bitters

Simple syrup

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

Prepare the Glass

In a mixing glass, combine 2 oz of Irish whiskey, 1 oz of sweet vermouth, and 0.5 oz of amaretto.

Mix the Ingredients

Add 2 dashes of Angostura bitters to the mixing glass. Fill the mixing glass with ice cubes (about 1 cup) to chill the mixture.

Add Bitters and Ice

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

Stir the Mixture

Dump the ice water from your cocktail glass and strain the cocktail mixture into the chilled glass.

Strain into Glass

Take a piece of orange peel and twist it over the drink to release its oils. Then, drop it in as a garnish.

Garnish

Irish whiskey

Amaretto

Ice cubes

Orange peel

Chill an Old Fashioned glass by filling it with ice water. Set aside while you prepare the cocktail.

Prepare the glass

In a mixing glass, add the bourbon whiskey, simple syrup, and Angostura bitters. Fill the mixing glass with ice cubes.

Mix the ingredients

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

Stir the cocktail

Empty the ice water from the Old Fashioned glass and strain the cocktail mixture into the glass over fresh ice cubes.

Strain into the glass

Express the oils from the orange twist over the drink and then drop it into the glass as a garnish.

Enjoy your Barrel Straight cocktail immediately.

Serve

Orange twist

Place the bottle of Veuve Clicquot in the refrigerator for at least 3 hours before serving or in an ice bucket filled with ice and water for about 30 minutes to achieve the ideal serving temperature of 45°F to 50°F (7°C to 10°C).

Chill the Champagne

Remove the foil from the top of the bottle and carefully loosen the wire cage. Hold the cork at the base and twist the bottle (not the cork) to gently release the pressure. Allow the cork to pop softly to avoid spillage.

Tilt the glass at a 45-degree angle and pour the Champagne slowly down the side of the glass to minimize bubbles. Fill the glass about two-thirds full.

Pour the Champagne

Serve the Champagne immediately and enjoy its crisp notes of apple, pear, and brioche. Pair it with light appetizers or enjoy on its own.

Veuve Clicquot 

Select high-quality Chardonnay, Pinot Noir, and Pinot Meunier grapes. Ensure they are fresh and ripe for optimal flavor.

Grape Selection

Gently crush the grapes to extract the juice. Use a pneumatic press to separate the juice from the skins, especially for the Pinot Noir to achieve the desired color.

Crushing and Pressing

In a clean fermentation vessel, add the extracted grape juice. Introduce yeast to the mixture to start the fermentation process. Maintain the temperature between 18-20°C (64-68°F) for optimal fermentation.

Fermentation

After primary fermentation, blend the Chardonnay, Pinot Noir, and Pinot Meunier wines. Add sugar and tartaric acid to the blend, and bottle it for secondary fermentation. Seal the bottles with a crown cap.

Secondary Fermentation

After secondary fermentation is complete, place the bottles in a riddling rack at a 45-degree angle. Rotate the bottles every few days to collect sediment in the neck of the bottle.

Riddling

Once riddling is complete, freeze the neck of the bottle to solidify the sediment. Remove the frozen plug of sediment and top up the bottle with a mixture of wine and sugar to create the desired sweetness.

Disgorging

Seal the bottle with a cork and wire cage. Allow the champagne to age for a minimum of 18 months to develop its flavors before release.

Corking

Chardonnay Grapes

Pinot Noir Grapes

Pinot Meunier Grapes

Yeast

Sugar

Tartaric Acid

Wash the strawberries thoroughly under cold water. Remove the stems and slice them into halves or quarters, depending on their size. Set aside.

Prepare the Strawberries

Rinse the fresh mint leaves under cold water. Gently pat them dry with a paper towel. Reserve a few leaves for garnish and chop the rest finely.

Prepare the Mint

In a cocktail shaker, combine the sliced strawberries, chopped mint leaves, lemon juice, and simple syrup. Muddle the mixture gently to release the flavors of the strawberries and mint.

Mix Ingredients

Fill the cocktail shaker with ice cubes. Secure the lid and shake vigorously for about 15-20 seconds until the mixture is chilled.

Using a fine mesh strainer, strain the mixture into a chilled champagne flute, discarding the solids.

Strain the Mixture

Slowly pour the Chandon Brut Champagne over the strained mixture in the flute, allowing it to mix gently.

Top with Chandon Brut

Garnish the cocktail with the reserved mint leaves and a slice of strawberry on the rim of the glass. Serve immediately and enjoy!

Garnish and Serve

Chandon Brut Champagne

Fresh Strawberries

Fresh Mint Leaves

Lemon Juice

Simple Syrup

Ice Cubes

Carefully harvest Chardonnay and Pinot Noir grapes from the vineyard when they reach optimal ripeness.

Harvesting Grapes

Crush the grapes and press them to extract the juice. Ensure to separate the skins from the juice to avoid bitterness.

In a fermentation vessel, combine the grape juice with yeast and allow it to ferment for about 2 weeks at controlled temperatures.

After primary fermentation, add sugar and sulfur dioxide to the wine. Bottle the wine and seal it to undergo secondary fermentation for another 6 months.

Once secondary fermentation is complete, place bottles upside down on a riddling rack to collect sediment in the neck of the bottle.

Remove the sediment by freezing the neck of the bottle and ejecting the frozen plug of sediment.

Add a mixture of sugar and wine to adjust sweetness before corking the bottle.

Dosage

Cork the bottles and store them horizontally in a cool, dark place to age for a minimum of 12 months.

Corking and Aging

Chardonnay grapes

Pinot Noir grapes

Sulfur dioxide

Place the Lunetta Prosecco bottle in the refrigerator for at least 2 hours before serving to ensure it is served chilled.

Chill the Prosecco

Select a flute or wine glass to serve the Prosecco. Ensure the glass is clean and dry to enhance the tasting experience.

Carefully open the bottle of Lunetta Prosecco. Tilt the glass at a slight angle and pour the Prosecco slowly to minimize the formation of bubbles.

Pour the Prosecco

If desired, add a slice of fresh fruit like lemon or a few berries to the glass for an added touch of flavor and presentation.

Garnish (optional)

Present the glass of Lunetta Prosecco to your guests. Encourage them to savor the refreshing taste and enjoy the aromatic notes that accompany the bubbly.

Serve and Enjoy

Lunetta Prosecco

Begin by heating 3 gallons of water to 165°F (74°C). Add the crushed Pale Malt, Crystal Malt, and Carapils Malt to the hot water.

Mashing

After mashing for 60 minutes, sparge with an additional 3 gallons of water heated to 170°F (77°C) to rinse the grains.

Sparging

Bring the wort to a boil. Once boiling, add the Cascade Hops and boil for 60 minutes.

Boiling

With 15 minutes left in the boil, add the Centennial Hops and Citra Hops to the kettle.

Hops Addition

At the end of the boil, cool the wort quickly using a wort chiller or an ice bath.

Cooling the Wort

Transfer the cooled wort to a sanitized fermenter. Pitch the yeast and seal the fermenter. Let it ferment at 68°F to 72°F (20°C to 22°C) for about 1-2 weeks.

After fermentation, dissolve the priming sugar in 2 cups of boiling water and let it cool. Add it to the fermenter before bottling the beer.

Bottling

Bottle the beer and let it condition at room temperature for 1-2 weeks.

Conditioning

Pale Malt

Crystal Malt (60L)

Carapils Malt

Cascade Hops

Centennial Hops

Citra Hops

Yeast (American Ale Yeast)

Water

Priming Sugar

Start by heating 5 liters of water to around 75°C (167°F). Add the Pilsner Malt and Caramel Malt to the water to create a mash. Stir well and maintain the temperature for 60 minutes to convert the starches to sugars.

After mashing, remove the grains from the liquid (wort). Rinse the grains with hot water (around 75°C) to extract any remaining sugars. Collect the runoff into a fermentation vessel.

Bring the wort to a boil. Once boiling, add the Saaz Hops and boil for 60 minutes. After 30 minutes of boiling, add the Hallertau Hops to the mixture.

After the boil is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches about 20°C (68°F).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Add the Belgian Ale Yeast and seal the vessel with an airlock. Allow it to ferment for about 1-2 weeks at a temperature of 18-22°C (64-72°F).

Once fermentation is complete, prepare a priming solution by dissolving the Priming Sugar in boiling water. Add this to the fermented beer and stir gently. Bottle the beer in sanitized bottles, sealing them with caps.

Allow the bottled beer to condition at room temperature for another 1-2 weeks. This will carbonate the beer.

Once conditioned, chill the bottles in the refrigerator. Pour into a glass and enjoy your homemade Stella Artois Belgian Lager.

Chilling and Serving

Pilsner Malt

Caramel Malt

Saaz Hops

Hallertau Hops

Yeast (Belgian Ale Yeast)

Start by chilling a cocktail glass by placing it in the freezer or filling it with ice water. Let it sit while you prepare the cocktail.

In a mixing glass, add 2 ounces of rye whiskey, 1 ounce of sweet vermouth, and 2 dashes of Angostura bitters.

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

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

Stir the Cocktail

Remove the ice from the chilled cocktail glass if you used ice water. Then, strain the mixture from the mixing glass into the cocktail glass.

Garnish your Manhattan with a maraschino cherry and an orange twist. Serve immediately and enjoy!