Camden pale

Prosecco

Calle 23 blanco

Jack Daniel's

Rabbit hole boxergrail rye

Cabrito blanco

Modelo lager

Stella Camden hells unfiltered lager

Gran Reserva Carmenere

Corte, Italy Delle

Horse with no name habanero

Evan Cherry williams mash

La Herradura Royale

Pornstar

Michter's

Noah's Reservoir Mill

Rabbit

Sheep Dog Peanut Butter

Hickory MK2

The Bayou

Nashville hot chicken thigh burger

Peach Ice Tea

Original Ice Tea

North Chopped Carolina Pork

Heat 15 L of brewing water to 74°C. Add crushed pale malt, crystal malt and Munich malt to a mash tun, stir thoroughly to avoid dough balls and reach a stable mash temperature of 66°C. Hold mash at 66°C for 60 minutes, stirring gently every 10–15 minutes to maintain even temperature.

Mash

Raise mash temperature to 76°C (mash out) by adding 2–3 L of near-boiling water and hold for 10 minutes. Begin sparging with remaining water (approximately 10 L) at 76–78°C until you collect roughly 26 L of wort in the kettle (adjust volume depending on system losses to get ~23 L into fermenter).

Mash out & sparge

Bring the collected wort to a rolling boil. Total boil time: 60 minutes. At the start of the 60-minute boil, add 30 g East Kent Goldings (bittering). With 30 minutes remaining add 20 g Fuggles. With 15 minutes remaining add Irish moss or Whirlfloc if using. With 5 minutes remaining add 15 g Cascade (or similar) for late aroma.

Boil

After the 60-minute boil, cool the wort quickly to 18–20°C using a wort chiller or ice bath. Transfer chilled wort to a sanitized fermenter, leaving behind as much trub as possible. Top up with sanitized water to reach final volume of ~23 L if necessary.

Chill & transfer

Aerate the chilled wort by shaking the sealed fermenter or by oxygenation to achieve adequate dissolved oxygen for the yeast. Pitch the yeast (rehydrated or direct-pitch per manufacturer instructions) into wort at 18–20°C. Seal fermenter with airlock.

Pitch yeast

Allow fermentation at 18–20°C for 5–7 days until vigorous activity slows. Then hold for an additional 5–7 days at the same temperature or slightly lower to mature and drop yeast (total primary time 10–14 days).

Primary fermentation

If desired for clarity, rack to a secondary fermenter after primary (approximately day 7–10) and condition for another 7–14 days.

Secondary (optional)

Sanitize bottles and caps. Boil priming sugar (110 g dextrose) in 250 ml water for 5 minutes, cool and add to a bottling bucket. Rack beer gently onto priming solution to mix without aeration. Bottle, cap, and store at 18–22°C for 10–14 days to carbonate, then condition cooler for a further week if possible.

Bottle conditioning

Optional: cold crash bottles or keg at 2–4°C for 24–48 hours to improve clarity. Serve chilled in a pint glass. Estimated original gravity targets about 1.048–1.052 and final gravity around 1.010–1.012 for a 4.5–5.5% ABV pale ale style similar to a Camden pale.

Cold crash & serve

Bittering hops (EKG 30 g) are added at the start of the 60-minute boil to achieve balanced bitterness typical of an English-style pale. Mid-boil hops (Fuggles 20 g) at 30 minutes add body and English hop character. Late addition (Cascade 15 g at 5 minutes) provides a subtle floral/citrus aroma; if you want a more English profile, substitute another 15 g of EKG or Fuggles for late aroma.

Use a healthy yeast starter or properly rehydrate dry yeast as per manufacturer instructions for reliable fermentation. Add Irish moss or Whirlfloc with 15 minutes remaining in the boil to help protein coagulation and improve clarity. If your mash water lacks minerals, add small amounts of gypsum or calcium chloride (about 5 g) to adjust mash chemistry; dissolve and add to strike water before mashing. Use Campden tablet in source water if chlorine/chloramine is present (follow package directions) and then proceed to mash.

Sanitize all equipment that will contact wort after the boil (fermenter, airlock, siphon, bottles, caps, etc.) with a no-rinse sanitizer according to product directions. Keep sanitation practices consistent to avoid contamination.

Pale malt (2-row)

Caramel/Crystal malt (20L)

Munich malt

Light dry malt extract (if needed)

Chilled brewing water

Priming sugar (dextrose) for bottling

East Kent Goldings (EKG) pellets

Fuggles pellets

Cascade (or American) hop for late addition/aroma

English ale yeast (e.g., Wyeast 1968 or Safale S-04)

Irish moss (optional, fining)

Whirlfloc tablet (optional, fining)

Water conditioner (if needed, e.g., gypsum/calcium chloride)

Campden tablet (optional, to remove chlorine)

Sanitizer (no-rinse)

If you prefer an extra-cold drink, place 4 ice cubes in the flute or a small bowl and pour a splash of cold water over them; let sit for 1–2 minutes. Dump out the ice and water and dry the glass briefly. Alternatively, put the Prosecco bottle in the refrigerator for at least 3 hours or an ice bucket for 30 minutes prior to serving.

Chill glass (optional)

Remove foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle away from people and objects. While holding the cork, slowly twist the bottle (not the cork) until the cork eases out with a quiet pop.

Open the bottle

Hold the flute by the stem and tilt it slightly. Pour about 2 oz of Prosecco first to preserve bubbles, then slowly top up to approximately 5 oz (filling no more than two-thirds of the flute). Pour gently down the side of the glass to minimize foam.

Pour

If desired, add a lemon twist perched on the rim or drop a fresh raspberry into the glass. Serve immediately while cold and bubbly.

Garnish and serve

Prosecco (chilled)

Ice (optional, for chilling glass)

Lemon twist or fresh raspberry (garnish, optional)

Champagne flute or white wine glass

Rub the lime wedge around the rim of a coupe or rocks glass. Spread the sea salt on a small plate and gently dip and twist the glass rim into the salt to coat about half to three-quarters of the rim. Set the glass aside to let the rim set while you make the cocktail.

Prepare the glass

In a cocktail shaker add the silver tequila (2 tbs), dry white rum (1 tbs), fresh lime juice (0.75 oz), fresh grapefruit juice (0.5 oz), simple syrup (0.5 tbs), agave nectar (0.25 tsp), and orange liqueur (0.5 tsp).

Combine ingredients

Add 6 ice cubes to the shaker. 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 the cocktail through a fine mesh strainer (or use the shaker strainer) into the prepared glass to remove ice shards and any pulp. If serving on the rocks, pour over fresh ice in a rocks glass instead.

Strain and serve

Garnish with a grapefruit wheel or a grapefruit twist laid on the rim. Serve immediately.

silver (blanco) tequila

dry white rum

fresh lime juice

fresh grapefruit juice

simple syrup (1:1)

agave nectar

orange liqueur (Cointreau or triple sec)

sea salt (for rim)

ice (for shaking)

grapefruit wheel or twist

lime wedge (for glass rim)

Chill a rocks glass in the freezer or fill it with ice water for a minute. If chilled with ice water, discard the water and pat the glass dry.

Prepare glass

Fill a mixing glass or shaker with the 4 large ice cubes. Pour in 2 oz Jack Daniel's Tennessee Whiskey, 3 oz cold brewed strong black coffee, 0.5 oz coffee liqueur, 0.25 oz simple syrup, and 0.25 oz fresh lemon juice.

Build the drink

If you prefer a slightly diluted, silky texture, stir the mixture in the mixing glass with a bar spoon for 20–30 seconds until well chilled and lightly diluted. For a brighter, slightly frothier profile, shake vigorously in a shaker for 8–10 seconds (shaking will slightly cloud the coffee but is acceptable).

Stir or shake

Strain the cocktail into the chilled rocks glass over a large ice cube or sphere to minimize further dilution. If you used cold brew that's already cold, pouring over fresh large ice is fine.

Express the oils of an orange peel or lemon twist over the drink by holding the peel over the glass and giving it a sharp twist, then rim the glass with the peel and drop it in as a garnish. Optionally add 2 dashes of Angostura bitters on top and rest a dehydrated orange wheel on the rim.

Finish & garnish

For a sweeter version, increase simple syrup to 0.5 oz. For a more spirit-forward version, reduce cold brew to 2 oz. If you want a hot variant, replace cold brew with 3 oz freshly brewed hot coffee and skip the ice; serve in a warmed mug and omit the lemon.

Jack Daniel's Tennessee Whiskey

Cold brewed strong black coffee

Coffee liqueur (Kahlúa or similar)

Simple syrup (1:1 sugar to water)

Freshly squeezed lemon juice

Ice (large cubes or sphere)

Orange peel or lemon twist (garnish)

Angostura bitters

Dehydrated orange wheel (garnish)

Add 2 oz rye whiskey, 0.5 oz rabbit hole Boxergrail, 0.5 oz sweet vermouth and 0.25 oz dry vermouth into a mixing glass.

Combine spirits and vermouths

Add 0.25 oz amarena (or maraschino) cherry liqueur, 2 dashes Angostura bitters and 1 dash orange bitters to the mixing glass.

Add liqueur and bitters

Fill the mixing glass with large, fresh ice. Stir with a bar spoon for 25–30 seconds (or until the mixing glass is well chilled and the liquid is properly diluted, roughly 20–25% dilution for an old-fashioned style cocktail).

Stir with ice

Place a single large ice cube in a chilled old-fashioned or rocks glass.

Prepare serving glass

Using a julep or Hawthorne strainer, strain the cocktail from the mixing glass into the rocks glass over the large ice cube.

Strain

Hold an orange peel skin-side down about 3–4 inches above the drink and give it a firm squeeze to express oils across the surface. Run the peel around the glass rim and drop it into the drink.

Express orange peel

Skewer or drop one Luxardo or amarena cherry into the drink. Serve immediately.

Garnish with cherry

rye whiskey (e.g., 95–100 proof)

rabbit hole Boxergrail (or similar bourbon/rye finishing expression)

sweet vermouth

dry vermouth

amarena cherry liqueur (or maraschino liqueur)

orange bitters

large ice cube

expressed orange peel

luxardo or amarena cherry

In a large pot or container, combine 6 cups water, sea salt, white vinegar, smashed garlic, bay leaves, peppercorns and fresh oregano. Stir until salt dissolves. Bring to a gentle simmer just to dissolve salt and bloom aromatics, then cool completely to room temperature.

Prepare brine

Place the goat kid (whole or half) in a container large enough to submerge. Pour cooled brine over the meat, ensuring it is fully covered. Refrigerate for 6–10 hours (overnight is fine) to season and tenderize. If the cut is small, 6 hours is sufficient.

Brine the cabrito

In a small bowl combine olive oil, kosher salt, black pepper, smoked paprika, ground cumin, minced garlic, lemon juice and chopped parsley. Whisk until a paste forms.

Make the rub

Remove the cabrito from brine and pat very dry with paper towels. Let rest at room temperature for 30–45 minutes. Lightly score the skin/fat with shallow crosswise cuts to help render fat and allow the rub to penetrate.

Dry and score

Using your hands, rub the seasoning paste all over the exterior and into any cavities. Make sure the paste gets into cuts and under the skin where possible. Reserve extra rub for basting if desired.

Apply rub

Preheat oven to 160°C (325°F). Arrange sliced onions and carrots in the bottom of a large roasting pan to create a bed. Place rosemary sprigs and lemon halves among the vegetables. Set a rack over the vegetables and place the rubbed cabrito on the rack, breast-side up.

Preheat and arrange

Pour 1 cup of stock into the bottom of the pan (not over the cabrito) to keep the environment moist. Roast in the preheated oven for 2 to 2.5 hours (for a 3 kg whole/half cabrito) until internal temperature reaches 63–68°C (145–155°F) depending on desired doneness. Every 20–30 minutes, baste the meat with melted butter mixed with a little reserved rub or pan juices to promote browning and flavor.

Roast slowly

If the skin has not browned to your liking, increase oven temperature to 220°C (425°F) for the last 10–15 minutes to crisp the skin. Watch closely to avoid burning.

Finish at higher heat

Remove the cabrito from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes to allow juices to redistribute. Meanwhile, skim pan juices and vegetables; you can simmer them briefly to make a light pan sauce or serve as a bed for slices.

Rest and carve

Carve into portions and serve hot with roasted vegetables and pan sauce or chimichurri. Squeeze the roasted lemon over the meat to brighten flavors.

Serve

goat kid (cabrito), whole or half

water

sea salt

white vinegar

garlic cloves, smashed

bay leaves

black peppercorns

fresh oregano or marjoram

olive oil

kosher salt

freshly ground black pepper

smoked paprika

ground cumin

fresh garlic, minced

fresh lemon juice

fresh chopped parsley

unsalted butter, melted

chicken or goat stock

onions, thickly sliced

carrots, halved lengthwise

fresh rosemary sprigs

lemon, halved

If you prefer your beer extra cold, place the glass in the freezer for 10–15 minutes or fill it with ice water for 5 minutes, then discard the ice water just before serving.

If you like a salted rim, run the lime wedge around the outer rim of the glass and dip the rim into the coarse salt to coat lightly.

Open the bottle of Modelo. Hold the bottle by the neck and pour a steady stream down the side of the glass at a 45° angle until the glass is about two-thirds full.

Straighten the glass and continue pouring gently into the center to create a 1/2 to 1-inch head of foam. This preserves carbonation while producing a nice presentation.

If you used ice to chill the glass, remove the ice before pouring. Do not pour beer directly over ice in the glass — it will dilute too quickly.

Rub the lime wedge around the inside rim (or squeeze it over the beer) if you like citrus brightness. You may drop the wedge into the glass or serve it alongside.

Serve immediately while cold. Sip and enjoy—Modelo pairs well with spicy or savory foods.

Modelo Especial (or Modelo Lager)

Lime wedge

Coarse salt (optional)

Ice (if serving in a chilled glass)

Chilled beer glass (not an ingredient but useful)

Mill the grains to a medium-coarse crush. Heat 18–20 L of brewing water to approximately 74°C (165°F) to account for mash-in temperature drops.

Mill and heat

Mash the grain bill at 64°C (147°F) for 45 minutes to produce a slightly drier, fermentable wort typical of a crisp Helles-style lager. Stir to eliminate dough balls and ensure even temperature.

Mash-in

If you prefer a slightly fuller body, raise mash to 68°C (154°F) for a 10-minute mashout after the 45-minute rest, then hold for 10 minutes.

Mash step (option)

Mash out to 76°C (169°F) for 10 minutes to stop enzymatic activity. Vorlauf (recirculate) until runnings are clear, then collect wort into the kettle.

Mash out and vorlauf

Adjust your strike water chemistry before mashing if necessary: target a soft, slightly chloride-forward profile for a round malt character (Ca 50–70 ppm, Cl:SO4 ratio ~1.5:1). Add small amounts of calcium chloride or gypsum to reach the profile, dissolving completely and mixing well.

Bring collected wort to a vigorous boil and maintain a rolling boil for 60 minutes. Watch for boilovers during the first 10 minutes.

Add Hallertau Mittelfrüh hops (25 g) at the start of the 60-minute boil for gentle, traditional bitterness.

Bittering addition

Add Irish moss or Whirlfloc with 15 minutes left in the boil to help coagulate proteins and aid in clarity (optional if you want some unfiltered haze).

Camden Pale

Prosecco

Calle 23 Blanco

Jack Daniel's

Rabbit Hole Boxergrail Rye

Cabrito Blanco

Modelo Lager

Stella Camden Hells Unfiltered Lager