Baladin Nazionale White Ale

new world gin, lillet blanc, watermelon, jasmine, lime, tajin cucumber

Sun Kiss

Shishito Happens

Lychee Martini

Absolut vanilla vodka, Mr. Black café, shot of espresso

Espresso martini

Woodford reserve bourbon, braulio amaro, demarara, bitters

Palio Old Fashioned

Habanero infused tequila, mezcal, peach, hibiscus tea, lime

Detox

blood orange gin, thyme, lemon, club soda

Cool Confession

Herradura reposado, nuestar soledad mezcal, amaro di angostura, pineapple cordial, lime

Slow Burn

Plantation white rum, apricot, fresh pineapple, lime, orange twist

Hotel Nacional

chocolate chip cookie, vanilla gelato, caramel

Skillet Cookie

orange wine, bourbon, rosemary, cherry, lemon

Sangria Arancia

Hazelnut Mousse

Olive Oil Cake

BBQ St. Louis Ribs

Steak Frites

house made pickles, garlic aioli, crispy chicken thigh, brioche bun

Fried Chicken Sandwich

brioche bun, bacon, cheddar, pickles, onions, hand-cut french fries

Smash Burger

Papardelle Bolognese

little gem lettuce cups, spicy mayo, crispy garlic

Crab & Avocado

Caesar Salad

Sauteed Spinach

16oz new york strip, parmigiano steak fries, sauteed spinach, creamy truffle sauce

NY Strip

roasted potatoes, sweet potato puree, broccoli, balsamic blackberry sauce

Rohan Duck Breast

Mill grains (or use pre-crushed) and heat approximately 18–20 L of brewing water to mash-in temperature. Target mash temperature: 64°C (147°F) for a moderately dry, slightly attenuated profile typical of Baladin Nazionale white ales.

Mill and Heat

Mash in: add grains to the water and hold at 64°C (147°F) for 60 minutes. Stir gently to ensure there are no dough balls and maintain temperature within ±1°C. This temperature gives a good balance of body and attenuation.

Mash out: raise temperature to 75°C (167°F) for 10 minutes to stop enzymatic activity and improve lautering.

Sparge: lautering and sparge with enough water to collect about 26–27 L of wort in the kettle (accounting for boil-off and trub losses).

Boil: bring the wort to a rolling boil and boil for 60 minutes total.

Add 20 g Hallertau (or Saaz) at the start of the 60-minute boil for mild, clean bitterness. This will target a finished bitterness of roughly 12–16 IBU depending on efficiency — appropriate for a Nazionale-style white ale.

Bittering Hop Addition (60 min)

With 15 minutes remaining in the boil, add 1 tsp Irish moss if using to help clear the wort.

Irish Moss (optional) (15 min)

At 5 minutes left in the boil, add the 15 g Tettnang (or Hallertau) and the crushed 8 g coriander seeds plus 10 g dried orange peel. Stir to ensure even distribution. These late additions contribute aromatic, spicy and citrus notes typical of a white ale.

Late Hop & Spices (5-0 min)

Cool the wort rapidly to ~20°C (68°F) using a wort chiller or ice bath. Transfer wort to a sanitized fermenter, leaving behind heavy trub.

Top up with water to reach a total volume of 23 L in the fermenter (if necessary) to allow for losses and to hit target original gravity). Expected original gravity: ~1.046–1.050 (11–12 °P), depending on efficiency.

Aerate the cooled wort vigorously for 60–120 seconds with sterile oxygen or by shaking/splashing to give the yeast oxygen for a healthy fermentation.

Pitch yeast: rehydrate or prepare the Belgian Wit/White ale yeast according to the manufacturer's directions and pitch to achieve a healthy pitching rate for 23 L (typical 1 package or a starter for high gravity/older yeast).

Ferment: maintain fermentation temperature at 18–22°C (64–72°F). Expect primary fermentation activity to start within 12–48 hours and last ~5–7 days for most attenuation. For a cleaner profile, keep near 18–20°C; for more esters, raise toward 22°C during active fermentation.

Condition: after primary has subsided and gravity is stable (target final gravity ~1.008–1.012), condition at the same temperature for 3–5 days then optionally raise to 22–24°C for 24–48 hours for a diacetyl rest (if necessary).

Prepare priming sugar: dissolve 120 g corn sugar (dextrose) in 250 ml boiling water, cool, and add to sanitized bottling bucket. This amount is calculated for 23 L to achieve ~2.4–2.8 volumes of CO2 for a lively white ale carbonation; adjust slightly to preference.

Rack beer into the bottling bucket on top of the priming solution and gently mix to evenly distribute priming sugar without aerating.

Bottle in sanitized bottles and cap, or keg and force carbonate to target 2.4–2.8 vols CO2.

Condition bottles at 20–22°C for 10–14 days to carbonate, then chill and cellar for another few days if possible before drinking. Best enjoyed fresh and slightly hazy with bright citrus and spice character.

Pilsner malt (base)

Wheat malt

Oat malt (or rolled oats)

Melanoidin malt

Hallertau (bittering) or Saaz

Tettnang or Hallertau (aroma) - late addition

Orange peel (bitter orange / Curaçao style) - dried, finely chopped

Coriander seeds - crushed

Belgian Wit / White ale yeast (e.g., Wyeast 3944 or White Labs WLP400) or clean Belgian ale yeast

Brewing water (adjusted for soft, slightly chloride-forward profile)

Corn sugar (dextrose) for priming

Irish moss (optional, kettle fining)

Combine equal parts granulated sugar and water (example: 1 cup sugar, 1 cup water) in a small saucepan. Warm until sugar dissolves. Remove from heat and add 1–2 teaspoons of dried jasmine flowers or 1 jasmine tea bag. Steep for 10–15 minutes, then strain. Chill before use. (If using store-bought syrup, skip.)

Prepare jasmine simple syrup (make ahead)

Cut seedless watermelon and pulse in a blender until smooth. Strain through a fine mesh strainer or cheesecloth to yield fresh watermelon juice. Measure 1.5 oz per cocktail.

Juice watermelon

In a shaker, combine 2 oz New World gin, 1 oz Lillet Blanc, 1.5 oz fresh watermelon juice, 0.5 oz fresh lime juice, 0.5 oz jasmine simple syrup, and 0.5 oz egg white (optional). Seal and shake vigorously without ice for 10–15 seconds to emulsify and create foam.

Dry shake (if using egg white)

Add 4 large ice cubes to the shaker. Shake vigorously for 12–15 seconds until well chilled and the shaker is cold to the touch. If not using egg white, simply combine ingredients with ice and shake until chilled.

Wet shake & chill

Using a Hawthorne or Boston strainer and a fine mesh strainer, double-strain the cocktail into a chilled coupe or Nick & Nora glass to remove ice shards and any pulp for a smooth texture.

Double strain into glass

On a small plate, mix 0.25 tsp Tajín with 0.25 tsp coarse salt. Moisten the glass rim with a lime wedge and gently dip the rim into the Tajín-salt mixture to coat one side of the rim lightly.

Prepare rim

Float a thin cucumber wheel or ribbon on the surface of the drink and perch a small watermelon wedge or ball on the rim. If you used egg white, the garnish should sit lightly atop the foam.

Garnish

Serve immediately. Recommend serving chilled without ice in the glass so the flavors of gin, Lillet, jasmine, and watermelon remain bright.

Serve

New World gin

Lillet Blanc

fresh watermelon juice

fresh lime juice

jasmine simple syrup (1:1 sugar:water infused with jasmine)

egg white (optional, for texture)

ice (for shaking)

cucumber wheel or ribbon

Tajín (chile-lime seasoning)

coarse salt (for rim, optional)

watermelon wedge or small ball

Lightly char the shishito peppers over an open flame, grill pan, or broiler until blistered on all sides (~3–5 minutes). Let cool, then remove stems and seeds if you prefer less heat; roughly chop.

Roast shishitos

In a blender or food processor combine the diced mango (1 cup) and the roasted chopped shishitos. Add 0.5 oz simple syrup and 0.75 oz fresh lime juice. Blend until very smooth. If the purée is too thick, add up to 1 tsp water to reach a saucy texture. Strain through a fine mesh sieve for a silky texture (optional). Chill briefly if desired.

Make mango purée

Moisten the rim of a rocks or coupe glass with lime wedge. Dip the rim lightly into smoked salt (or fine sea salt) to coat. Set glass aside.

Prepare glass rim

Add 2 oz Barsol pisco to a cocktail shaker.

Measure 1.5 to 2 tablespoons (about 1.5 oz by volume) of the strained shishito-mango purée into the shaker. If you prefer a fruit-forward, sweeter drink, use the full amount; reduce slightly for a drier cocktail.

Add 0.5 oz simple syrup and 0.75 oz fresh lime juice to the shaker (if you used the suggested purée amounts above, these are already incorporated — taste and omit if not needed).

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Double-strain the mixture into the prepared glass over fresh ice (or serve neat in a chilled coupe). If you like a lighter finish, top with 1 oz club soda and give a gentle stir.

Garnish with a lime wheel or wedge on the rim and a small sprig of micro cilantro or a thin sliver of blistered shishito laid across the top.

Serve immediately. Advise guests that shishito peppers are usually mild but occasionally spicy.

barsol pisco

fresh shishito peppers

ripe mango (peeled, diced)

simple syrup (1:1)

club soda (optional, for top)

smoked salt (for rim) or fine sea salt

lime wheel or wedge (garnish)

micro cilantro or shishito (thin slice) for garnish

extra mango (peeled, diced)

water (if needed to thin)

Place a martini glass or coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Chill glass

Fill a cocktail shaker about two-thirds full with ice.

Add 0.5 oz lychee liqueur or 0.5 oz lychee syrup (from canned lychees) to bring prominent lychee flavor and a touch of sweetness.

Add 0.25 oz Aperol for a light bitter-orange counterpoint.

Add 0.5 oz freshly squeezed lemon juice to provide brightness and balance.

If you prefer a slightly sweeter martini, add 0.25 oz simple syrup; otherwise omit.

Put the shaker lid on and shake vigorously for 10–15 seconds until the outside of the shaker is very cold and the mix is well chilled and slightly diluted.

Empty the chilled glass of ice or water. Double-strain the cocktail into the chilled martini glass using a Hawthorne strainer and a fine mesh strainer if available to remove small ice chips and any pulp.

Skewer the drained lychee on a cocktail pick and place it in the glass, or drop the lychee into the cocktail.

Optionally express a lemon twist over the drink (squeeze the peel skin-side down to release oils), wipe the rim with the twist, and drop or perch it on the glass.

fortress vodka

lychee liqueur or lychee syrup (from canned lychees)

Aperol

fresh lemon juice

simple syrup (optional, to taste)

canned lychee (whole, drained) or fresh lychee

lemon twist (optional)

Place a coupe or martini glass in the freezer for at least 5 minutes or fill it with ice water while you prepare the drink to ensure the glass is well chilled.

Brew a single shot (about 1 oz) of espresso. Use the freshest beans possible and brew immediately before assembling so the espresso is hot and has a good crema.

Brew espresso

Add 2 oz Absolut Vanilla Vodka, 1 oz Mr. Black Cold Brew Coffee Liqueur, 1 oz hot espresso, and 0.25 oz simple syrup into a cocktail shaker.

Combine ingredients

Add a generous handful of ice (about 1 cup) to the shaker. Secure the lid and shake vigorously for 10–15 seconds (this cools and dilutes the drink).

Add ice and dry shake

Quickly remove the shaker lid, pour out the ice, then return the liquid to the shaker and shake again without ice for 8–10 seconds (a dry shake) to build a silky crema. Alternatively, you can perform a double shake: shake once with ice, then immediately shake again without ice.

Wet shake for foam

Double-strain the cocktail through a fine mesh strainer into the chilled coupe or martini glass to remove any tiny ice chips and ensure a smooth texture and good foam on top.

Strain and serve

Float three coffee beans on top of the foam as a classic garnish. Serve immediately.

Absolut Vanilla Vodka

Mr. Black Cold Brew Coffee Liqueur

Freshly brewed espresso (hot)

Simple syrup (1:1 sugar to water)

Ice (for shaking)

Coffee beans

Combine 2 parts demerara sugar with 1 part hot water (for example 1 cup sugar to 1/2 cup water). Stir until sugar dissolves. Cool completely before use. Store refrigerated up to 2 weeks.

Prepare demerara syrup (if not ready)

Add 2 oz Woodford Reserve bourbon, 0.5 oz Braulio amaro, 0.25 oz demerara syrup, 3 dashes Angostura bitters and 1 dash orange bitters (optional) to a mixing glass.

Fill the mixing glass with large ice cubes to chill and dilute. Stir briskly with a bar spoon for about 20–30 seconds (roughly 15–20 full turns) until the mixture is well-chilled and slightly diluted.

Place a large ice cube in a chilled old fashioned (rocks) glass.

Strain the stirred cocktail over the large ice cube into the glass using a Hawthorne or fine strainer if available.

Express the oils from an orange peel over the drink by holding the peel skin-side down about 2–3 inches above the glass and giving it a firm twist, then rub the peel around the rim and drop it into the drink as garnish.

Serve immediately. The Palio Old Fashioned is best enjoyed slowly to appreciate the balance of bourbon warmth and Braulio's herbal bitterness.

If you prefer a slightly sweeter or less amaro-forward drink, adjust by adding up to 0.25 oz more demerara syrup or reducing Braulio to 0.25 oz. Taste and tweak future pours to preference.

Woodford Reserve bourbon

Braulio amaro

Demerara syrup (2:1 demerara sugar to water)

Angostura bitters

Orange bitters (optional)

Large ice cube

Orange peel (garnish)

Mixing glass or lowball glass

Bar spoon

Jigger

Peeler or channel knife

Steep the dried hibiscus flowers (or 2 hibiscus tea bags) in 2 cups of just-off-boil water for 8 minutes. Strain out solids and discard. You should have about 1.5 cups of strong hibiscus tea. While still warm, stir in 2 tablespoons granulated sugar until dissolved. Chill until cold (about 20–30 minutes in the fridge, or speed up by transferring to an ice bath).

Brew hibiscus

If using fresh peaches, peel (blanch and shock for easy peeling if desired), pit and roughly chop 1–1¼ peaches to yield about 3/4 cup. Blend until smooth and strain through a fine mesh to remove fibrous bits. If using canned peaches, simply blend and strain to reach 3/4 cup. Combine the strained peach puree with the chilled hibiscus tea and mix well. Keep refrigerated until assembling cocktails.

Prepare peach puree

Place half a halved habanero (seeds removed for milder heat; leave seeds for hotter infusion) into a clean jar. Pour 4 oz (120 ml) blanco tequila over the pepper, seal, and let infuse at room temperature. For a bright, short infusion, steep 10–20 minutes, tasting carefully; for a more pronounced heat, infuse up to 1 hour. Remove the habanero when the desired heat is reached and discard. (Alternatively, prepare this ahead and store chilled for up to 2 days.)

Infuse tequila with habanero

Measure 1 oz mezcal and set aside to add to the cocktail for smoky balance.

Measure mezcal

Fill a cocktail shaker with a handful of ice.

Pour in 2 oz of the habanero-infused tequila (from the 4 oz infused batch), 1 oz mezcal, 3 oz of the chilled hibiscus-peach base, and 1 oz fresh lime juice.

Dry-shake (shake without ice) for 10 seconds if you want a slightly frothy texture, then add ice and shake vigorously for 10–12 seconds to properly chill and dilute.

Double-strain into a rocks glass over fresh ice to remove any pulp and tiny hibiscus bits.

Garnish with a lime wheel and a thin peach slice on the rim. Optionally float a very thin habanero slice on top for presentation (use caution).

Serve immediately. Adjust future infusions by reducing or increasing habanero contact time or seed inclusion to dial heat to taste.