Chambord

Nocello

Orange Liqueur

Coffee Liqueur

Creme de Cacao

Ch. Rieussec 'Carmes de Rieussec' Sauternes 2019

Creme de Menthe

LIQUEUR À La MODE

Vanilla Bean Ice Cream (choose one)

Ch. Rieussec " Carmes de Rieussec " Sauternes 2019

Ch. Orignac Pineau des Charentes NV

Salted Caramel Coffee Ice Cream Sponge, Green Cake Chartreuse

Crème Lingonberry, Brûlée Almond

Espresso

Rishi Hot Tea

Latte / Cappuccino

Cardamaro

Coffee

Bonal Gentiane – Quina

Domaine des Baumard Quarts de Chaume, FRA 2017 (375mL)

Quinta dos Pesos Carcavelos, POR 1998 (375mL)

Badia a Coltibuono Vin Santo di Chianti Classico, ITA 2014 (375mL)

Villa Oeiras, Carcavelos 15yr

Château d'Orignac Pineau des Charentes, Cognac NV

In a medium saucepan, combine the raspberries, blackberries, sugar, and water. Stir to mix the ingredients well.

Make the Raspberry and Blackberry Syrup

Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally until the sugar is completely dissolved and the berries have broken down, approximately 10 minutes.

Cook the Mixture

Once the mixture has cooked, remove it from heat. Use a fine-mesh strainer to strain the syrup into a clean bowl, pressing down on the solids with a spoon to extract as much liquid as possible. Discard the solids.

Strain the Syrup

Slice the vanilla bean in half lengthwise and scrape the seeds into the strained syrup. Add the vanilla pod to the syrup as well. Stir to combine.

Infuse with Vanilla

Let the syrup cool to room temperature, then remove the vanilla pod.

Cool the Syrup

In a large jar or bottle, combine the cooled syrup with the alcohol and lemon juice. Seal tightly and shake gently to mix.

Combine with Alcohol

Allow the Chambord mixture to sit for at least 48 hours in a cool, dark place to let the flavors meld together.

Let it Sit

After at least 48 hours, your Chambord is ready to be served. Enjoy it over ice, in cocktails, or as a dessert topping.

Serve

Raspberries

Blackberries

Sugar

Water

Alcohol (Vodka or Neutral Spirit)

Lemon Juice

Vanilla Bean

In a dry skillet over medium heat, toast the hazelnuts or walnuts for about 5-7 minutes, stirring frequently until they are golden brown and fragrant.

Toast the Nuts

In a saucepan, combine the sugar and water. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Allow it to simmer for 5 minutes.

Make the Syrup

In a blender, combine the toasted nuts and the sugar syrup. Blend until you achieve a smooth paste.

Blend Ingredients

In a large mixing bowl, mix the nut paste with the alcohol of your choice until well combined.

Stir in the vanilla extract, cocoa powder, and freshly brewed coffee into the mixture. Ensure everything is well incorporated.

Add Flavorings

Transfer the nocello mixture into a clean glass bottle. Seal tightly and let it infuse in a cool, dark place for at least 2 weeks, shaking the bottle every few days.

Bottle and Infuse

After the infusion period, strain the nocello through a fine mesh sieve or cheesecloth into another bottle. It is now ready to be served over ice or used in cocktails.

Strain and Serve

Nuts (hazelnuts or walnuts)

Alcohol (vodka or neutral spirit)

Vanilla extract

Cocoa powder

Coffee (freshly brewed)

Wash the oranges thoroughly under running water to remove any dirt or pesticides. Pat them dry with a clean towel.

Prepare the Oranges

Using a zester or a vegetable peeler, remove the outer peel of the oranges, being careful to avoid the bitter white pith. You should have about 1 cup of orange zest.

Zest the Oranges

In a large glass jar or container, combine the orange zest, 2 cups of vodka, and 1 cup of sugar. Stir well to dissolve the sugar.

Combine Ingredients

Seal the jar tightly and let the mixture sit in a cool, dark place for at least 2 weeks. Shake the jar every few days to help the infusion process.

Let it Infuse

After 2 weeks, prepare a simple syrup by combining 1 cup of water and 1 cup of sugar in a saucepan over medium heat. Stir until the sugar completely dissolves, then let it cool.

Prepare Simple Syrup

After the infusion period, strain the orange mixture through a fine mesh sieve or cheesecloth into a clean glass bottle to remove the zest.

Strain the Mixture

Add the cooled simple syrup to the strained orange liqueur. Stir well to combine.

Combine with Simple Syrup

Transfer the liqueur to a clean bottle and seal it tightly. Allow it to age for an additional week before using for the best flavor.

Bottle and Age

Fresh Oranges

Vodka

Start by brewing 2 cups of fresh coffee using your preferred method, whether it's a drip coffee maker, French press, or espresso machine. Once brewed, let it cool slightly.

Brew the Coffee

In a medium saucepan, combine the brewed coffee and 1 cup of granulated sugar. Place the saucepan over medium heat and stir until the sugar is completely dissolved. This may take about 5 minutes. Remove from heat and let it cool.

Dissolve the Sugar

Once the coffee mixture has cooled to room temperature, add 1 tablespoon of vanilla extract and stir well to combine.

In a large glass jar or bottle, combine the cooled coffee mixture with 2 cups of vodka. Add 1 cup of whole coffee beans for additional flavor. Stir gently to combine.

Mix with Vodka

Seal the jar or bottle tightly and store it in a cool, dark place for at least 2 weeks. Shake the bottle gently every few days to help infuse the flavors.

Infuse the Liqueur

After 2 weeks, strain the liqueur through a fine mesh sieve or cheesecloth into a clean bottle to remove the coffee beans and any sediment. Seal the bottle and store in the refrigerator or a cool dark place.

Strain and Bottle

Your homemade coffee liqueur is now ready to be enjoyed! Serve it over ice, in cocktails, or use it in desserts.

Fresh Brewed Coffee

Granulated Sugar

Vanilla Extract

Coffee Beans

In a medium saucepan, combine the cocoa powder and granulated sugar.

Prepare Cocoa Mixture

Add the water to the saucepan and stir until the cocoa powder and sugar are fully dissolved.

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently.

Heat Mixture

Once boiling, reduce the heat and let it simmer for about 5-7 minutes until it thickens slightly.

Remove the saucepan from heat and allow the mixture to cool for a few minutes.

Stir in the vanilla extract and chocolate extract until well combined.

In a large mixing bowl or jar, combine the cooled cocoa mixture with the vodka.

Combine with Vodka

Stir well to ensure the cocoa mixture is evenly distributed throughout the vodka.

Transfer the mixture into a clean bottle and seal it tightly.

Store and Infuse

Let it infuse in a cool, dark place for at least 1 week, shaking the bottle gently every few days.

After the infusion period, your homemade Creme de Cacao is ready to be enjoyed!

Serve it chilled in a glass or use it in your favorite dessert recipes.

Cocoa Powder

Chocolate Extract

Place the bottle of Ch. Rieussec 'Carmes de Rieussec' Sauternes 2019 in the refrigerator for at least 2 hours before serving to ensure it is well chilled.

Chill the Wine

Slice the foie gras into thin pieces, approximately 1 cm thick. Arrange the slices on a serving platter.

Prepare the Foie Gras

Cut the crusty French baguette into thin slices. Aim for about 1/2 inch in thickness to allow for easy topping.

Slice the Baguette

Chop the dried apricots into small pieces. Place them in a small bowl for easy serving.

Prepare the Dried Apricots

Crumble the blue cheese into small chunks. Place in a separate bowl for serving.

Prepare the Blue Cheese

On a serving table, arrange the sliced baguette, foie gras, chopped dried apricots, and crumbled blue cheese. Pour the chilled Sauternes into glasses and serve alongside the platter.

Encourage guests to spread the foie gras on the bread, add a sprinkle of dried apricots or blue cheese, and enjoy with the sweet wine, appreciating the balance of flavors.

Enjoy

Foie Gras

Crusty French Baguette

Dried Apricots

Blue Cheese

In a medium saucepan, combine the fresh mint leaves and water. Bring to a gentle boil over medium heat.

Prepare the Mint Infusion

Once boiling, remove the saucepan from heat and cover. Let the mint steep for about 30 minutes to extract the flavor.

Steep the Mint

After steeping, strain the mint leaves from the liquid using a fine mesh strainer. Return the strained liquid to the saucepan and add the granulated sugar. Heat over medium-low heat, stirring until the sugar has completely dissolved.

Make the Simple Syrup

Once the sugar is dissolved, remove the saucepan from heat and let the mixture cool completely. Once cooled, add the vodka to the mint syrup and stir well.

Add the green food coloring to the mixture, stirring until the desired color is achieved.

Add Food Coloring

Transfer the creme de menthe to a clean bottle or jar. Seal tightly and store in the refrigerator for up to 6 months.

Bottle and Store

Fresh mint leaves

Granulated sugar

Green food coloring

In a saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the mixture is warm and the sugar has dissolved, stirring occasionally.

Prepare the Ice Cream Base

Split the vanilla bean in half lengthwise and scrape the seeds into the cream mixture. Add the vanilla bean pod as well. Continue to heat until just simmering, then remove from heat and let steep for 15 minutes.

Infuse the Vanilla

In a separate bowl, whisk the egg yolks until they are light and pale. Gradually add a small amount of the warm cream mixture to the egg yolks, whisking constantly to temper them.

Whisk Egg Yolks

Slowly pour the tempered egg yolks back into the saucepan with the cream mixture, stirring constantly. Return to low heat and cook until the mixture thickens enough to coat the back of a spoon, about 5-7 minutes.

Combine Mixtures

Remove the mixture from heat, strain it into a bowl to remove the vanilla bean pod and any cooked egg bits. Stir in the vanilla extract. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.

Cool the Base

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm, about 4 hours.

Churn the Ice Cream

In a small bowl or pitcher, combine the vanilla liqueur and coffee liqueur. Stir well to combine.

Mix the Liqueurs

Scoop the vanilla bean ice cream into serving bowls or glasses. Drizzle the liqueur mixture generously over the top of the ice cream.

Serve immediately and enjoy your Liqueur à la Mode!

heavy cream

whole milk

granulated sugar

vanilla bean

egg yolks

vanilla extract

vanilla liqueur

coffee liqueur

Slice the vanilla beans lengthwise with a sharp knife. Scrape out the seeds using the back of the knife and set both the seeds and the pods aside.

Prepare the Vanilla Beans

In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Add the vanilla bean seeds and the scraped pods to the mixture. Heat over medium heat until the sugar has dissolved and the mixture is hot but not boiling.

In a separate bowl, whisk together the egg yolks until they are pale and slightly thickened. Gradually pour in about a cup of the hot cream mixture into the egg yolks while whisking continuously to temper them.

Incorporate Egg Yolks

Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Stir in the salt.

Cook the mixture over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.

Thicken the Custard

Remove the saucepan from heat. Strain the mixture through a fine-mesh sieve into a clean bowl to remove the vanilla pods and any cooked egg bits. Allow it to cool at room temperature for about 30 minutes, then cover and refrigerate until completely chilled (at least 4 hours or overnight).

Cool and Strain

Once the mixture is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

Transfer the churned ice cream to an airtight container and freeze for at least 4 hours, or until firm.

Freeze the Ice Cream

Heavy cream

Whole milk

Vanilla beans

Salt

Egg yolks

Take the goat cheese out of the refrigerator and allow it to come to room temperature for about 30 minutes before serving. This will enhance its flavor and creaminess.

Prepare the Goat Cheese

Drizzle the honey over the goat cheese just before serving. Use about 1 tablespoon per serving portion.

Add Honey

Chop the walnuts roughly to create smaller pieces. You can toast them in a dry skillet over medium heat for 3-5 minutes for added flavor. Allow them to cool before serving.

Prepare the Walnuts

Place the fig jam in a small bowl and set it on the cheese board. This will serve as a sweet complement to the savory goat cheese.

Serve the Fig Jam

Place the crackers on the cheese board in a decorative manner. Make sure they are easily accessible for guests to pair with the cheese.

Arrange the Crackers

Arrange the goat cheese, honey, walnuts, fig jam, and crackers on a serving platter. Ensure a good balance of colors and textures to make it visually appealing.

Chambord

Nocello

Orange Liqueur

Coffee Liqueur

Creme De Cacao

Ch. Rieussec 'carmes De Rieussec' Sauternes 2019

Creme De Menthe

Liqueur À La Mode

Vanilla Bean Ice Cream (choose One)

Ch. Rieussec " Carmes De Rieussec " Sauternes 2019

Ch. Orignac Pineau Des Charentes Nv

Salted Caramel Coffee Ice Cream Sponge, Green Cake Chartreuse

Crème Lingonberry, Brûlée Almond

Espresso

Rishi Hot Tea

Latte / Cappuccino

Cardamaro

Coffee

Bonal Gentiane – Quina

Domaine Des Baumard Quarts De Chaume, Fra 2017 (375ml)

Quinta Dos Pesos Carcavelos, Por 1998 (375ml)

Badia A Coltibuono Vin Santo Di Chianti Classico, Ita 2014 (375ml)

Villa Oeiras, Carcavelos 15yr

Château D'orignac Pineau Des Charentes, Cognac Nv