Rowan's Creek

Reservoir wheat

Sazerac rye 6yr

Rabbit hole heigold

Calle 23 blanco 100% agave

Alipús san andrés

Calle 23 añejo 100% agave

Champagne

Fruli

Helles lager

Modelo

Brooklyn lager

Stella

Green apple Pornstar

Classic Strawberry

Tommy's margarita

Tomato Chopped Salad

Homemade dill pickle, steakhouse aioli. Texas toast, lax bbq sauce, house pickles.

Chopped BBQ Pork

Punisher MK3

Burgerly Burger

The Pepperoni

Burger Gooey Louie

USDA

Butter Burger

Chill an old‑fashioned (rocks) glass by filling it with ice or placing it in the freezer. In a cocktail shaker, add 2 oz bourbon, 0.5 oz orange liqueur, 0.75 oz fresh lemon juice, 0.5 oz simple syrup, and 2 dashes of Angostura bitters.

Measure and combine

Add 6 ice cubes to the shaker. Cap and shake vigorously for 10–15 seconds, until the shaker is very cold to the touch and the mixture is well diluted and slightly frothy from the citrus.

Shake with ice

Discard the ice from the chilled rocks glass. Add a single large ice cube or fill the glass with fresh ice.

Prepare glass

Fine‑strain or double‑strain the shaken cocktail into the prepared rocks glass over the large ice cube. Straining removes small ice shards and pulp for a cleaner drink.

Strain

Hold an orange twist over the drink and give it a sharp fold to express the oils across the surface, then rub the peel on the glass rim and drop it into the cocktail. Optionally add a lemon wheel or cocktail cherry on the rim or skewer for visual appeal.

Express and garnish

Serve immediately. Sip slowly to enjoy the balance of oak, citrus, and bitters — Rowan's Creek bourbon provides a rich, caramel and spice backbone that complements the bright citrus and subtle sweetness.

Bourbon (preferably Rowan's Creek or a 100–120 proof small‑batch bourbon)

Orange liqueur (Cointreau or triple sec)

Fresh lemon juice

Simple syrup (1:1 cane sugar to water)

Angostura bitters

Ice (for shaking)

Large ice cube or fresh ice

Orange twist (expressed)

Lemon wheel or cherry (optional)

Place 2 cups whole wheat berries in a large bowl and cover with 3–4 cups of water. Soak for 4–8 hours or overnight. Drain and rinse before cooking. (If short on time, skip soaking and proceed to quick simmer method.)

Soak (optional, for faster cooking)

In a medium heavy-bottomed pot combine soaked (or dry) wheat berries and 6 cups water and 1 tsp sea salt. Bring to a vigorous simmer over medium-high heat, then reduce to low and cover. Simmer gently for 45–60 minutes if soaked, or 60–75 minutes if unsoaked, until kernels are tender but still slightly chewy. Stir occasionally and add more water (up to 1 cup) if the pot becomes too dry. Drain any excess liquid and set wheat aside in the pot, covered, to keep warm.

Cook the wheat

While wheat cooks, heat a large skillet over medium heat. Add 2 tbs unsalted butter and 1 tbs extra-virgin olive oil. When butter foams, add 1 cup finely diced yellow onion and sauté 6–8 minutes until translucent and beginning to caramelize.

Add 3 minced garlic cloves, 1 tsp chopped rosemary, and 1 tsp thyme leaves. Sauté for 1 minute until fragrant, taking care not to burn the garlic.

Season onion-garlic mixture with 1 tsp freshly ground black pepper and a pinch of sea salt (remember the wheat already contains salt). Stir to combine and remove from heat if wheat is not yet ready.

If using sun-dried tomatoes and spinach: stir 1 tbs chopped sun-dried tomatoes into the warm skillet mixture, then add 2 cups roughly chopped baby spinach. Return skillet to low heat and wilt spinach for 1–2 minutes.

If using toasted walnuts and Parmesan: fold in 1 cup chopped toasted walnuts and 1 cup grated Parmesan once the wheat is combined with the skillet mixture (see next section). Add 1 tsp lemon zest to brighten flavors.

Fold wheat and skillet mixture together: Add the drained cooked wheat to the skillet (or transfer the skillet contents into the pot with the wheat). Toss gently over low heat for 1–2 minutes so flavors marry. If the mixture seems dry, stir in up to 1–2 tbs extra-virgin olive oil or an additional pat of butter.

Add optional ingredients: stir in wilted spinach/sun-dried tomatoes (if used), 1 cup toasted walnuts, 1 cup grated Parmesan, and 1 tsp lemon zest. Taste and adjust seasoning with sea salt and freshly ground black pepper to taste.

Finish and serve: Remove from heat. Stir in 2 tbs chopped fresh parsley and drizzle 1 tbs extra-virgin olive oil over the top. Serve warm as a hearty side, grain salad base, or main with roasted vegetables or protein.

whole wheat berries

water (for soaking/quick simmer)

sea salt

unsalted butter

extra-virgin olive oil

garlic, minced

yellow onion, finely diced

fresh rosemary, chopped

fresh thyme leaves

black pepper, freshly ground

baby spinach, roughly chopped

sun-dried tomatoes in oil, chopped

toasted walnuts, chopped

grated Parmesan

lemon zest

fresh parsley, chopped

extra-virgin olive oil (for drizzle)

sea salt (to taste)

freshly ground black pepper (to taste)

Place your serving (old-fashioned) glass in the freezer for a few minutes or fill it with ice and cold water to chill. Meanwhile, measure the absinthe. Once the glass is chilled, discard the ice/water if used, pour 0.25 oz absinthe into the glass, swirl it thoroughly so the absinthe coats the interior, then discard or pour out the excess, leaving a thin aromatic film.

Chill glass and prepare absinthe rinse

In a mixing glass, combine 2 oz rye whiskey (6 yr), 0.25 oz simple syrup, 3 dashes Peychaud's bitters and 1 dash Angostura bitters. Add a large ice cube or enough ice to chill the liquid well.

Build the cocktail

Use a bar spoon to stir the mixture for 20–30 seconds (about 15–20 full turns) until well chilled and slightly diluted (target ~20–25% dilution from ice).

Stir to chill and dilute

Double-check the absinthe rinse in the chilled serving glass is just a thin coat; if needed discard any pooled drops. Strain the stirred cocktail from the mixing glass into the absinthe-rinsed serving glass over a large ice cube or neat if you prefer no ice. Express the lemon peel over the drink by holding it skin-side down, giving it a firm twist to release oils, then rub the rim with the peel and drop it in as garnish.

Strain and garnish

Present immediately. Recommend sipping slowly to appreciate the rye's spice, the Peychaud's aromatics, and the anise lift from the absinthe rinse.

Serve

If you chilled the glass using ice and water, be sure to empty and dry the glass before performing the absinthe rinse so the absinthe coats the interior evenly. Use the jigger to measure spirits and syrup. Use the peeler or small knife to cut a 1.5–2 inch strip of lemon peel for an easy twist garnish.

Rye whiskey (6 year)

Absinthe (or absinthe substitute / Herbsaint)

Peychaud's bitters

Simple syrup (1:1)

Lemon peel (for garnish)

Ice (large cube or cold)

Old-fashioned glass (or chilled rocks glass)

Mixing glass or small jug

Bar spoon

Jigger

Peeler or small knife

Combine 0.75 cup sugar and 0.75 cup water in a small saucepan over medium heat.

Stir until the sugar fully dissolves and the mixture barely comes to a simmer (do not boil vigorously).

Remove from heat, stir in 1 tablespoon fresh lemon juice to brighten the syrup.

Add the chamomile flowers, sliced ginger, orange peel strips, and crushed cardamom pods to the warm syrup.

Cover the saucepan and let the mixture steep off the heat for 20 minutes to extract aroma and flavor.

After steeping, strain the syrup through a fine mesh sieve or cheesecloth into a clean container to remove solids. Press gently on solids to extract liquid, then discard solids.

Allow the infused syrup to cool to room temperature. Store in the refrigerator if not using immediately (keeps 7–10 days).

Add 2 oz gin, 0.5 oz amaro, 0.5 oz fresh lemon juice, 0.5 oz (approx. 1 tablespoon) of the cooled chamomile-ginger syrup, and 0.5 egg white (optional) into a cocktail shaker.

Prepare shaker

Dry shake (no ice) vigorously for 15–20 seconds if using egg white to emulsify and create foam.

Add a heaping cup of ice to the shaker and shake again vigorously for 10–15 seconds to chill and properly dilute.

Double strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any remaining solids.

Add 2 dashes Angostura bitters on the foam surface. Use a toothpick to gently swirl one or two small decorative patterns, if desired.

Float one edible flower on the cocktail foam and place a thin orange wheel or twist on the rim or atop the foam for aroma and visual contrast.

Serve immediately. Sip slowly to appreciate the layered floral, citrus, and warm spice notes—the 'rabbit hole' of flavors.

White sugar

Water

Dried chamomile flowers

Fresh ginger, thinly sliced

Orange peel (no pith), strips

Cardamom pods, lightly crushed

Good-quality gin

Amaro (preferably light, e.g., Nonino or Aperol as substitute)

Egg white (optional for texture)

Ice (for shaking and serving)

Edible flower (chamomile or small viola)

Thin orange wheel or twist

If you prefer a salted rim, rub a lime wedge around the glass rim, then dip the rim into coarse sea salt or flaked salt spread on a small plate. Set the glass aside.

Salt the rim (optional)

If using an orange twist for aroma, use a vegetable peeler or small knife to cut a thin strip of orange peel, avoiding too much pith. Set aside.

In a cocktail shaker, add 2 oz Calle 23 blanco tequila, 0.75 oz fresh lime juice, 0.5 oz orange liqueur, and 0.5 oz agave syrup. Add a handful of ice (about 1 cup) to the shaker.

Add ingredients to shaker

For a slightly silkier texture, first shake the mixture without ice for 5–7 seconds to help emulsify the agave syrup with the citrus and liqueur.

Dry shake (optional)

Add ice if you dry-shook, then seal the shaker and shake vigorously for 10–15 seconds, until the shaker is well chilled and slightly frosted.

Double-strain the cocktail into the prepared glass over fresh ice (rocks glass) or serve neat in a chilled coupe, depending on preference. Use a Hawthorne strainer and a fine mesh strainer to remove small ice chips and any pulp.

Express the orange twist over the cocktail by holding it peel-side down and giving it a sharp twist to release the oils. Run the peel around the rim if desired, then drop it into the drink or place on the rim as garnish.

Finish with oils

Garnish with a lime wheel or wedge on the rim (and the orange twist). Serve immediately.

Enjoy responsibly. This recipe yields a balanced, bright cocktail that showcases the vegetal and agave notes of Calle 23 blanco.

Calle 23 blanco 100% agave tequila

Fresh lime juice

Agave syrup (1:1)

Fresh orange twist (peel)

Coarse sea salt or flaked salt (optional, for rim)

Lime wheel or wedge

Orange twist (if not used above)

Run a lime wedge around the rim of an old-fashioned or rocks glass. Dip the rim into the smoked sea salt to lightly coat. Set glass aside.

In a cocktail shaker, add 2 oz Alipús San Andrés mezcal, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 0.25 oz orange liqueur.

Combine ingredients

Add 2 dashes of Angostura bitters to the shaker to add depth and spicy aromatics that complement the mezcal's smoke.

Add bitters

Fill the shaker with about 1 cup of ice. Secure the lid and shake vigorously for 12–15 seconds, until the shaker is well chilled and slightly frosted on the outside.

Add ice and shake

Double strain (using the shaker's strainer and a fine mesh if available) into the prepared rocks glass over a large ice cube or sphere if using, or over fresh ice.

Express the oils of a lime wheel over the drink by holding the wheel over the glass and giving it a gentle squeeze, then drop the wheel or a wedge into the cocktail as garnish.

Serve immediately. Optionally, offer an extra pinch of smoked sea salt at the table for guests who prefer an extra savory edge.

Alipús San Andrés mezcal

Smoked sea salt (for rim)

Lime wheel or wedge (garnish)

Large ice cube or sphere (optional)

Take a rocks glass and rub a lime wedge around the rim. Dip the rim lightly into a small plate of smoked salt to coat about half or a thin ring; set the glass aside.

Prepare the glass

In a cocktail shaker, add 2 oz Calle 23 Añejo, 0.75 oz fresh lime juice, 0.5 oz agave nectar, 0.5 oz orange liqueur, and 2 dashes Angostura bitters.

Fill the shaker with plenty of ice (about 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the shaker is well chilled and slightly frosted on the exterior.

Double-strain the mixture (using a Hawthorne strainer and a fine mesh strainer if available) into the prepared rocks glass over a single large ice cube.

Express the oils of a lime twist over the drink or place a lime wheel on the rim. Optionally add a tiny pinch (about 1/16–1/8 tsp) of smoked salt on top of the ice for an aromatic finish. Serve immediately.

Garnish and finish

Calle 23 Añejo 100% Agave tequila

Agave nectar (or simple syrup)

Orange liqueur (Cointreau or Triple Sec)

Smoked salt (or kosher salt)

Large ice cube or clear ice

Lime wheel or expressed lime twist (garnish)

Place a champagne flute in the refrigerator or freezer for 10–15 minutes to chill. Keep the bottle of chilled Champagne or sparkling wine in an ice bucket or refrigerator until ready to pour.

Chill glass and ingredients

Place one sugar cube in the bottom of the chilled flute. If you prefer a richer, more warming flavor, gently soak the sugar cube with 1 teaspoon of cognac before adding it to the glass (optional).

Prepare the sugar cube

Dash 3 generous drops of Angostura bitters directly onto the sugar cube so the bitters soak in but not completely dissolve the cube immediately. The bitters will flavor the rising bubbles.

Hold the flute at a slight angle and slowly pour 4 fl oz of chilled Brut Champagne (or other dry sparkling wine) down the side to preserve bubbles and gently submerge the sugar cube. Pouring slowly minimizes foaming and overflow.

Pour the Champagne

Take an orange peel, hold it with the outer (zesty) side facing down over the glass and give it a firm twist to release citrus oils onto the surface of the drink and glass rim. Optionally run the peel around the rim, then drop the twist into the flute.

Garnish and express oils

Gently place a brandied or maraschino cherry into the flute so it rests at the bottom near the sugar cube. Serve immediately while effervescent; encourage guests to sip rather than stir so the sugar cube dissolves gradually, releasing flavor.

Add cherry and serve

Lemon- or berry-forward: substitute a lemon twist for the orange peel or add one or two fresh berries to the flute for a visually appealing, fruitier variation.

Modern sparkling: for a lighter, lower-alcohol drink, use half Champagne and half chilled elderflower tonic (adjust sugar and bitters to taste). If using a tonic or mixer, pour the Champagne first and add the mixer slowly to preserve carbonation.

Scaling: multiply ingredient quantities proportionally for multiple servings. Keep one sugar cube and 3 dashes of bitters per flute; pour ~4 fl oz Champagne per serving.

Brut Champagne or dry sparkling wine

Sugar cube

Orange peel (twist)

Brandied cherry or maraschino cherry

Lemon peel (twist)

Cognac (to soak sugar cube for richer Champagne Cocktail)

Fresh berries (for modern presentation)

Place a fresh strawberry (hulled and quartered) into a mixing glass or cocktail shaker. Add the simple syrup and freshly squeezed lemon juice. Use a muddler or the back of a spoon to gently muddle the strawberry until it’s broken down and releases juices but not pulverized (about 8–10 gentle twists).

Prepare glass and muddle

Add the strawberry vodka to the muddled strawberry mixture. Fill the mixing glass or shaker with ice (about 1 cup). Give the mixture a brief shake — 6–8 seconds — just to chill and combine the vodka with the muddled strawberry and citrus.

Add spirits and ice

Strain the chilled mixture into a chilled highball or large tulip glass filled with fresh ice. Slowly pour the Belgian fruit lambic (12 fl oz) down the side of the glass to preserve carbonation and create a layered appearance. Stir gently one or two times with a bar spoon to combine, being careful to avoid flattening the beer.

Strain and top with beer

Garnish with a strawberry sliced partway through for the rim and a lemon wheel or mint sprig if desired. Serve immediately with a straw or stirrer so the drinker can adjust sweetness and mix as wanted.

Rowan's Creek

Reservoir Wheat

Sazerac Rye 6yr

Rabbit Hole Heigold

Calle 23 Blanco 100% Agave

Alipús San Andrés

Calle 23 Añejo 100% Agave

Champagne

Fruli

Helles Lager

Modelo

Brooklyn Lager

Stella

Green Apple Pornstar

Classic Strawberry

Tommy's Margarita

Tomato Chopped Salad

Chopped Bbq Pork

Punisher Mk3

Burgerly Burger

The Pepperoni

Burger Gooey Louie

Usda

Butter Burger