Kingfisher

Budweiser Lager

Alexander Keiths IPA

Mill St Organic Lager

Stella Artois

Cote Des Rose

Gerrard Bertand

TAWSE CHARDONNAY

OYSTER BAY SAUVIGNON BLANC

CITRA PINOT GRIGIO

RUFFINO PROSECCO

MASI CAMPOFIORIN IGT

YELLOW TAIL SHIRAZ

JACKSON TRIGGS CABERNET

TORO BRAVO MERLOT

BOTTEGA GOLD

CAPTAIN MORGAN DARK

MOET ICE

MOËT & CHANDON

OLD MONK

CAPTAIN MORGAN SPICED

BACARDI WHITE

BELVEDERE

GREY GOOSE

If using honey syrup, combine equal parts honey and hot water, stir until smooth and cool before using.

Chill a rocks or coupe glass in the freezer or fill with ice to cool while preparing the cocktail.

In a cocktail shaker, add 2 oz gin, 0.5 oz blue curaçao, 0.75 oz fresh lemon juice, 0.5 oz honey syrup, 0.5 oz egg white and 1 dash Angostura bitters. Seal the shaker and shake vigorously without ice for about 15 seconds to emulsify the egg white and create a foam.

Dry shake (if using egg white)

Add a handful of ice to the shaker and shake vigorously for 10–15 more seconds until the shaker is well chilled (exterior becomes frosty). If not using egg white, skip the dry shake and shake all ingredients with ice for 15–20 seconds.

Wet shake

Strain the cocktail through a fine mesh strainer (double strain if you used egg white) into the chilled glass over a large clear ice cube or without ice for a coupe presentation.

Express the lemon twist over the drink by pinching between fingers to release oils, then rub the rim with the peel and drop it on top as garnish.

Optional: float a small edible flower or mint sprig gently on the foam or beside the twist for visual contrast.

Serve immediately. The Kingfisher is best enjoyed fresh while the foam (if used) is still present and the bright blue color from the curaçao is vivid.

London dry gin

Blue curaçao

Fresh lemon juice

Honey syrup (1:1 honey and hot water)

Egg white (optional for silky texture)

Angostura bitters

Lemon twist

Edible flower or small mint sprig (optional)

Ice (large cubes or sphere)

Chill: Ensure the Budweiser lager is well chilled (ideally 38–45°F / 3–7°C). Refrigerate for several hours or place in an ice bucket for 20–30 minutes if needed.

Prepare glass (optional): If you prefer to serve in a glass, choose a clean pilsner or pint glass. To chill the glass, place it in the freezer for 10–15 minutes or fill it with ice water for a few minutes, then discard the ice water and dry lightly.

Open the bottle or can carefully. Hold the glass at a 45° angle and begin pouring slowly down the side. When the glass is about half full, gradually tilt it upright and continue pouring into the center to develop a modest head of foam (about 1/2 to 1 inch). This preserves carbonation and aromas.

Pouring

Optional additions: If desired, add a wedge of lime or lemon by running it around the rim and dropping it into the glass, or serve the wedge on the side. Do not add ice directly into the beer if you want to preserve full flavor and carbonation; use ice only if you prefer a significantly colder, diluted drink.

Serve immediately: Present the poured lager right away to enjoy optimal aroma, temperature, and carbonation.

Budweiser lager (bottled or canned)

Ice (optional)

Lime or lemon wedge (optional)

Heat 4.5 gallons (17 L) of water to about 165°F (74°C). This accounts for grain absorption and heat loss so the mash reaches target temperature.

Heat strike water

Add the crushed pale malt, caramel crystal, and Munich malts to a sanitized mash tun. Pour the strike water over the grain and stir thoroughly to eliminate dry clumps. Target mash temperature: 152°F (67°C). Hold for 60 minutes. Maintain temperature within ±2°F (1°C).

Mash in

Raise the mash temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort flow.

Mash out

Sparge with ~2.0 gallons (7.5 L) of water at 170°F (77°C) until you collect about 6.0 gallons (22.7 L) of wort in the boil kettle (pre-boil volume). Drain until runoff is near clear.

Sparge

Bring the collected wort to a vigorous rolling boil. Watch for boilovers as hop additions can foam strongly.

Bring to boil

When the wort reaches a strong boil, add 1.0 oz Northern Brewer or Magnum hops (bittering). Start a 60-minute timer.

60-minute bittering addition

With 15 minutes left in the boil, add 1.0 oz Cascade hops and 1 tsp Irish moss (optional). This adds hop flavor and helps clarify the wort.

15-minute flavor addition

With 5 minutes left in the boil, add 1.5 oz aroma hops (Fuggle/Cascade/EKG) to boost hop aroma.

5-minute aroma addition

At flameout, turn off heat and optionally whirlpool for 10–15 minutes to encourage hot break particles to settle and to extract additional hop aroma without prolonged high-temperature isomerization.

End of boil

Rapidly cool the wort to yeast-pitching temperature (around 65–68°F / 18–20°C) using an immersion chiller, counterflow chiller, or ice bath. Aim to get there within 20–30 minutes to reduce infection risk and DMS production.

Cool wort

Transfer cooled wort to a sanitized fermenter, leaving behind most of the trub. Top up with water to reach 5.0 gallons (19 L) if necessary, checking that the final volume and gravity are in range (target original gravity ~1.052–1.056).

Transfer to fermenter

If using liquid yeast, make a starter 24–48 hours before brew day. If using dry yeast, rehydrate per manufacturer instructions or pitch directly.

Prepare yeast

Aerate the cooled wort by shaking, splashing, or oxygenating to provide sufficient oxygen for the yeast. Pitch the ale yeast (one pack or the prepared starter) when wort is 65–68°F (18–20°C).

Pitch yeast

Ferment at 66–70°F (19–21°C) for 5–7 days until vigorous activity slows and specific gravity has dropped significantly (target FG ~1.010–1.014).

Primary fermentation

After primary activity has subsided (around day 5–7), raise temperature to 68–72°F (20–22°C) for 2–3 days to help clean up fermentation byproducts (diacetyl).

Secondary / diacetyl rest

Rack the beer off the trub into a sanitized secondary fermenter (optional) or leave in primary. Add 2.0 oz dry hops (Cascade or preferred aroma blend). Let sit for 3–5 days at fermentation temperature for aroma extraction.

Rack and dry hop

After dry hopping, cold crash the fermenter to near 34–40°F (1–4°C) for 24–48 hours to help settle hops and yeast, improving clarity.

Cold crash and clarify

If bottling, dissolve 4 oz (measured above) corn sugar in 1 cup boiling water, cool, and add to the bottling bucket. Siphon beer gently onto the priming solution to mix evenly, avoiding oxygen pickup. Fill and cap sanitized bottles. Condition at 68–72°F (20–22°C) for 10–14 days, then cold condition for a few days before drinking.

Bottling (if applicable)

If kegging, transfer beer to a sanitized keg, purge with CO2, carbonate to 10–12 psi at serving temperature (or force carbonate to desired volume), and serve chilled.

Kegging (if applicable)

Confirm final gravity (target ~1.010–1.014). Calculate alcohol by volume (ABV) if desired: (OG - FG) * 131. For example, OG 1.054 and FG 1.012 yields ~5.6% ABV.

Check final gravity

Serve cold in an IPA or pint glass. Pour gently to leave some yeast behind in the keg/bottle if desired. Enjoy responsibly.

Serve

Pale malt (2-row)

Caramel/Crystal malt 40L

Munich malt

Corn sugar (dextrose) for priming (if bottling)

Water (brewing/mash and sparge)

Bittering hops (Northern Brewer or Magnum)

Flavor hops (Cascade)

Aroma hops (Fuggle or East Kent Goldings/Cascade)

Dry hop (Cascade or East Coast IPA blend)

Ale yeast (neutral English/US ale strain, e.g., Wyeast 1056 or Safale US-05)

Irish moss or kettle finings (optional)

Campden tablet (to treat tap water, optional)

Priming sugar (if bottling; measured above)

Gypsum (calcium sulfate)

Calcium chloride

Treat 20 L of brewing water as needed: crush a Campden tablet if your tap water contains chlorine/chloramine. If desired, adjust mineral content with gypsum or CaCl2 (approx. 2 g total) to achieve a neutral-to-slightly-hoppy profile. Heat 12 L strike water to about 74°C to target a mash temperature of 65°C.

Prepare water

Crush grains and combine crushed Pilsner malt, Munich, Carapils and flaked rice in your mash tun. Slowly pour strike water over the grains while stirring to eliminate dough balls and reach 65°C. Hold mash at 65°C for 60 minutes for full conversion to a clean fermentable wort with some body from Munich and dextrins from Carapils.

After 60 minutes, perform a mash temperature raise (mashout) to 75–78°C by adding 2–3 L of near-boiling water or direct heat for 10 minutes to stop enzymatic activity and raise the mash viscosity for lautering.

Recirculate the first runnings until clear, then vorlauf back to the kettle. Sparge with enough water (~8 L at 75°C) to collect roughly 22–23 L of pre-boil wort in the kettle. Aim for a pre-boil gravity ~1.046–1.050 (depending on equipment losses).

Bring the collected wort to a vigorous boil and start a 60-minute timer.

At start of boil (60 minutes remaining) add Northern Brewer hops (25 g) for bittering. Maintain a rolling boil to encourage hot break.

With 15 minutes remaining in the boil, add Saaz hops (20 g) and the Irish moss (1 tsp) if using. Also add wort nutrient now if you used it (1 tsp).

At flameout (end of the 60-minute boil), add the late Saaz hops (10 g) and steep for 10–15 minutes while cooling begins to get gentle aromatic hop character. Then chill the wort quickly to yeast-pitching temperature (see below).

Cool the wort as quickly as possible to 10–12°C using an immersion chiller or plate chiller to reduce risk of off-flavors and DMS. Transfer cooled wort to sanitized fermenter, leaving hop/graind trub behind as much as possible.

Top up with water to reach 19–20 L final batch volume if necessary. Aerate the wort thoroughly (oxygenate) by shaking, splashing, or using pure oxygen for 60–90 seconds at 10–12°C.

Pitch the lager yeast: rehydrate or make a starter per manufacturer instructions and pitch at 10–12°C. Ferment at 10–12°C until primary activity subsides (usually 7–10 days) and the gravity approaches near-final.

After active fermentation slows (about 7–10 days), raise temperature slowly to 14–15°C over 2–3 days for a diacetyl rest and hold for 48 hours to allow yeast to clean up off-flavors.

Cool down the fermenter gradually to 1–3°C over 2–3 days and lager (cold condition) for 3–6 weeks at 1–3°C to clarify, mellow yeast flavors, and produce a crisp, clean lager profile. Longer lagering (up to 8 weeks) gives better polish.

After lagering, rack beer to a sanitized bottling bucket or keg. If bottling, dissolve 100 g of priming sugar in 200 ml boiling water, cool and mix gently into beer, then bottle and cap. If kegging, force-carbonate to 2.4–2.6 volumes of CO2 (typical for a crisp lager) or carbonate naturally with priming sugar equivalent.

If bottled, condition at 18–22°C for 10–14 days to carbonate, then cool to drinking temperature. If kegged, carbonate as above and force-cool before serving.

Serve cold (4–8°C) in a clean, chilled lager glass. Expect a pale straw to light gold color, crisp malt backbone, gentle Saaz noble-hop aroma and a clean finish.

Pilsner malt (base)

Pale Munich malt (light)

Flaked rice (adjunct - for a clean, dry body)

Carapils / Dextrin malt (small)

Northern Brewer hops (bittering)

Saaz hops (flavor/aroma)

Saaz hops (late aroma/dry hop)

Clean lager yeast (e.g., Wyeast 2124 / White Labs WLP830 or dry lager strain)

Irish moss (clarifier, optional)

Wort nutrient (optional)

Water (brewing liquor)

Priming sugar (for bottling) or CO2 for kegging

Gypsum or calcium chloride (adjust water, optional)

Campden tablet (optional to remove chlorine/chloramine)

Place the Stella Artois bottle or can in the refrigerator until well chilled (ideally 38–45°F / 3–7°C). Chill the chalice or glass in the fridge or freezer for 10–20 minutes before serving.

Chill glass and beer

If you prefer a slightly frother pour, rinse the chilled glass with a small splash of cold water and discard the water. This helps control initial foam. This step is optional—skip if you want the beer's head to form naturally.

Rinse (optional)

Hold the chilled chalice at a 45-degree angle. Begin pouring the Stella Artois gently down the side of the glass so it flows smoothly. When the glass is about half full, gradually tilt it upright and continue pouring into the center to create a 1/2–1 inch (12–25 mm) creamy head. Stop pouring when the head reaches the target height.

Pour properly

If desired, gently express a lemon twist over the beer to release oils and drop it on the rim or place a small lemon wedge on the glass. Note: Stella Artois is traditionally served without strong garnishes; use lemon sparingly.

Garnish (optional)

Serve immediately while cold. Sip to enjoy the lager's balance of malt sweetness and subtle hop bitterness and the creamy head that enhances aroma.

Stella Artois lager (chilled)

Stella Artois chalice (or large tulip/pint glass), chilled

Lemon twist or wedge (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 cocktail to chill.

Chill glass

Fill a mixing glass or cocktail shaker with plenty of ice.

Pour in 2 oz gin, 0.5 oz dry vermouth, 0.5 oz St. Germain, 0.5 oz fresh lemon juice, 0.5 tsp rose syrup, 0.25 oz simple syrup, and 2 dashes orange bitters into the ice-filled mixing glass.

Stir the mixture vigorously for 20–30 seconds (until the mixing glass is well chilled) if using a mixing glass. If you prefer a slightly more aerated texture and brighter aroma, shake vigorously for 8–10 seconds and then double-strain into the glass.

Discard the ice or water from the chilled coupe/martini glass. Double-strain the cocktail into the chilled glass to remove small ice shards and any pulp from the lemon juice.

Express the oils of a lemon twist over the surface of the cocktail by holding the twist skin-side down and giving it a quick pinch, then run the rind around the glass rim and drop it into the drink.

Float a single edible rose petal on the surface of the cocktail for an elegant presentation.

Gin (preferably London dry)

Dry vermouth

St. Germain (elderflower liqueur)

Rose syrup (or rose cordial)

Simple syrup (1:1)

Orange bitters

Edible rose petal

Pat the chicken thighs dry with paper towels. Season both sides with sea salt (about 1/2 tsp of the salt) and 1/4 tsp black pepper.

Prepare and season chicken

Heat a large (12-inch) skillet over medium heat. Add the bacon slices and cook until fat renders and bacon is crisp, about 6–8 minutes. Remove bacon to a paper-towel-lined plate and reserve the bacon fat in the pan. If there is more than 2 tablespoons fat, remove excess, leaving about 2 tbs in the skillet. Increase heat to medium-high. Add 1 tbs olive oil and once shimmering, add the chicken thighs, skinless side down. Sear until deeply golden, about 4 minutes per side (total 8–10 minutes) until an internal temperature of 155°F (68°C) — they will finish cooking in the sauce. Transfer chicken to a plate and tent with foil.

Render bacon and brown chicken

Lower heat to medium. Add the remaining 1 tbs olive oil and 2 tbs butter to the skillet with the reserved bacon fat. Add the sliced onion and leek and sauté, stirring occasionally, until softened and translucent, about 6 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Sauté aromatics

Add the halved baby carrots and sliced mushrooms to the pan. Season lightly with a pinch of salt and the remaining black pepper. Cook, stirring occasionally, until mushrooms release their liquid and carrots begin to soften, about 6–8 minutes.

Cook vegetables

Pour in the white wine (or 1/2 cup chicken stock) to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes. Stir in the Dijon mustard and whole grain mustard until incorporated.

Deglaze and build sauce

Add the 1 cup chicken stock, thyme leaves, and bay leaf. Return the seared chicken thighs to the skillet, nestling them into the vegetables and sauce. Bring to a gentle simmer, reduce heat to low, cover partially, and cook for 10 minutes until chicken reaches 165°F (74°C) and carrots are tender.

Add stock and aromatics

Remove chicken to the plate. Stir the heavy cream into the skillet and simmer uncovered for 3–4 minutes until slightly thickened. Swirl in the remaining 1 tbs butter to add sheen and richness. Taste and adjust seasoning with remaining salt if needed. Remove bay leaf.

Finish sauce

Return chicken and broken-up bacon pieces to the skillet, spooning sauce and vegetables over the top to rewarm for 1–2 minutes. Sprinkle chopped parsley, lemon zest, and cracked black pepper over the dish.

Assemble and garnish

Serve the Gerrard Bertand hot, spooning plenty of sauce and vegetables over each portion. This pairs well with mashed potatoes, buttered egg noodles, or crusty bread to soak up the sauce.

Kingfisher

Budweiser Lager

Alexander Keiths Ipa

Mill St Organic Lager

Stella Artois

Cote Des Rose

Gerrard Bertand

Tawse Chardonnay

Oyster Bay Sauvignon Blanc

Citra Pinot Grigio

Ruffino Prosecco

Masi Campofiorin Igt

Yellow Tail Shiraz

Jackson Triggs Cabernet

Toro Bravo Merlot

Bottega Gold

Captain Morgan Dark

Moet Ice

Moët & Chandon

Old Monk

Captain Morgan Spiced

Bacardi White

Belvedere

Grey Goose