Jamelles, Sauvignon

Anna de Codorniu, Brut Rosé

La Italia, Lambrusco

Ruby Red Cacciatora, Lambrusco

Dynos per Pinot Grigio

Pallieres Notre, Cotes Dame du Rhone

Cielo Sparkling Prosecco

elderflower liqueur, lemon & grapefruit juices, rosemary tincture, prosecco

GOLDEN HOUR

Miller High Life

Miche Ultra

American Budweiser

extra dirty martini with house-infused olive vodka and a blue cheese stuffed olive.

Lindsay Lohan

vodka, lemon juice, crimson simple syrup, velvet pomegranate purée.

Crimson

Spain – strawberries, raspberries, notes of orange blossom, quenching

Anna de Codorniu, Brut Rose

THE GREEN MACHINE

Austria – wild strawberries, peach & pears, crisp and refreshing acidity, delicate & dry

Pratsch

South Africa – ripe yellow peaches, fresh herbs and lime, juicy with a dry finish

Protea Chenin Blanc

California – juicy pear, pineapple & lemon, minerally undertones, balanced butter & oak

Golden, Chardonnay

France – lemon & lime zest, melon, orange

La Galope, Sauvignon Blanc

Oynos, Pinot Grigio

Italy – Ruby red color, frizzante, with aromas of ripe red fruits and a palate filled with candied cherry.

La Cacciatora, Lambrusco

France blueberries & blackberries with subtle notes of oak and cedar, aromatic and silky

Les Jamelles, Cabernet Sauvignon

France crushed strawberries & black licorice, notes of oak and nutmeg, pretty & long finish

Dom. Notre Dame des Pallières, Côtes du Rhône

Portugal – ripe black cherries, black pepper, smooth & rounded

Ruelas, Blend

In a small saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring until the sugar is fully dissolved. Remove from heat and let cool.

Prepare Simple Syrup

Squeeze the juice from the fresh lemons into a measuring cup, ensuring to remove any seeds. You should have about 1/2 cup of fresh lemon juice.

Juice the Lemons

Rinse the fresh mint leaves and cucumber slices under cold water. Pat dry with a paper towel.

Prepare Mint and Cucumber

In a large pitcher, combine the Sauvignon Blanc, fresh lemon juice, and cooled simple syrup. Stir gently to mix.

Combine Ingredients

Add the fresh mint leaves and cucumber slices to the pitcher, stirring gently to combine.

Add Mint and Cucumber

Chill the mixture in the refrigerator for at least 30 minutes. Just before serving, add the sparkling water to the pitcher and stir gently.

Chill and Add Sparkling Water

Pour the Jamelles, Sauvignon into glasses filled with ice. Garnish each glass with a slice of lemon and a sprig of mint. Serve immediately.

Garnish and Serve

Sauvignon Blanc wine

Fresh lemons

Simple syrup

Fresh mint leaves

Cucumber slices

Sparkling water

Lemon slices

Mint sprigs

Place the bottle of Anna de Codorniu, Brut Rosé in the refrigerator for at least 2 hours before serving to ensure it is perfectly chilled.

Chill the Wine

Rinse the fresh strawberries under cold water and remove the stems. If desired, slice them in half for a beautiful presentation. Rinse the mint leaves and pat them dry.

Prepare Garnish

Open the bottle of Anna de Codorniu, Brut Rosé carefully and pour the wine into champagne flutes or wine glasses, filling each glass about two-thirds full.

Pour the Wine

If desired, float a strawberry half and a mint leaf in each glass for a refreshing touch and enhanced presentation.

Add Garnish

Serve immediately and enjoy the refreshing taste of Anna de Codorniu, Brut Rosé, perfect for celebrations or a cozy evening.

Enjoy

Fresh strawberries

Mint leaves

In a large pitcher, combine the Lambrusco wine, sugar, and lemon juice. Stir well until the sugar is fully dissolved.

Mix the Ingredients

Add the fresh mint leaves to the pitcher. Allow the mixture to sit for about 10 minutes to let the mint flavor infuse into the wine.

Infuse with Mint

While the Lambrusco base is infusing, wash the fresh berries and slice the lemon. Set aside for serving.

Prepare the Garnish

Pour the Lambrusco mixture into glasses filled with ice. Garnish each glass with a mix of fresh berries and a lemon slice. Optionally, add an extra mint leaf on top.

Serve

Lambrusco wine

Sugar

Lemon juice

Fresh berries (strawberries, raspberries, blueberries)

In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Season the chicken thighs and sausage with salt and pepper. Add the chicken to the skillet and sear for about 5 minutes on each side until golden brown. Remove and set aside.

Sear the Meat

In the same skillet, add the sausage links. Cook until browned on all sides, about 5-7 minutes. Remove and set aside with the chicken.

Cook the Sausage

Add the chopped onion, garlic, carrots, bell pepper, and mushrooms to the skillet. Sauté for about 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Pour in the Lambrusco wine, scraping up any browned bits from the bottom of the skillet. Allow it to simmer for about 2 minutes.

Deglaze the Pan

Stir in the chicken broth, diced tomatoes, oregano, basil, red pepper flakes, and return the chicken and sausage to the skillet. Bring to a simmer.

Add Remaining Ingredients

Cover the skillet and reduce the heat to low. Let it simmer for about 30-35 minutes, or until the chicken is cooked through and tender.

Simmer

Once cooked, taste the sauce and adjust seasoning if needed. Garnish with fresh parsley before serving. Enjoy your Ruby Red Cacciatora with a side of crusty bread or pasta.

Chicken thighs, bone-in

Italian sausage, mild or spicy

Olive oil

Onion, chopped

Garlic, minced

Carrots, sliced

Bell pepper, chopped (red or yellow)

Mushrooms, sliced

Red wine (Lambrusco)

Chicken broth

Canned diced tomatoes

Dried oregano

Dried basil

Salt

Black pepper

Red pepper flakes

Fresh parsley, chopped

Preheat your oven to 425°F (220°C) to prepare for baking the Dino nuggets.

Preheat the Oven

In a bowl, mix the olive oil, garlic powder, paprika, salt, and black pepper. Toss the Dino nuggets in this mixture until they are evenly coated.

Season the Dino Nuggets

Place the seasoned Dino nuggets on a baking sheet lined with parchment paper. Bake in the preheated oven for 10-12 minutes or until they are golden brown and crispy.

Bake the Dino Nuggets

In a small bowl, combine the mayonnaise, Sriracha sauce, and lemon juice. Mix well until smooth and adjust the spice level to your preference.

Mix the Dipping Sauce

Once the Dino nuggets are cooked, serve them hot alongside the dipping sauce and a glass of chilled Pinot Grigio wine.

Serve the Dish

Pinot Grigio wine

Dino nuggets

Garlic powder

Paprika

Mayonnaise

Sriracha sauce

Place the bottle of Côtes du Rhône wine in a temperature-controlled environment or refrigerator for at least 30 minutes before serving. The ideal serving temperature for red wine is around 60-65°F (15-18°C).

In a bowl, combine olive oil, minced garlic, chopped fresh rosemary, salt, and black pepper. Mix well to create a marinade. Coat the lamb chops thoroughly with the marinade and let them rest for at least 30 minutes at room temperature.

Marinate the Lamb

Preheat the grill to medium-high heat. Grill the marinated lamb chops for about 4-5 minutes on each side, or until desired doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).

Grill the Lamb

Arrange the grilled lamb chops on a plate alongside a serving of roasted vegetables. Pour a glass of the chilled Côtes du Rhône wine to accompany the meal.

Plate the Meal

Serve immediately and savor the flavors of the grilled lamb paired with the wine.

Enjoy Your Meal

Côtes du Rhône wine

Temperature-controlled serving environment

Grilled lamb chops

Fresh rosemary

Garlic cloves

Roasted vegetables (e.g., bell peppers, zucchini, carrots)

Chill the glasses in the refrigerator for at least 15 minutes before serving.

Prepare the Glasses

In a mixing glass, add the fresh raspberries, mint leaves, lemon juice, and simple syrup. Gently muddle the ingredients together to release the flavors without completely crushing the raspberries.

Muddle the Ingredients

Add the muddled mixture to a large pitcher. Pour in the chilled Prosecco and stir gently to combine, making sure not to lose the bubbles.

Pour the Cielo Sparkling Prosecco mixture into the chilled glasses, straining out the solids if desired.

Garnish each glass with a lemon slice and a sprig of mint before serving.

Garnish

Prosecco

Fresh Raspberries

Fresh Mint Leaves

Lemon Juice

Simple Syrup

Lemon Slices

Mint Sprigs

Chill a champagne flute or coupe glass in the freezer for about 10 minutes to ensure your cocktail stays cool.

Prepare the Glass

In a cocktail shaker, combine the elderflower liqueur, fresh lemon juice, and fresh grapefruit juice. Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Remove the chilled glass from the freezer. Strain the mixture from the shaker into the glass, filling it about halfway.

Strain and Serve

Top the cocktail with prosecco to fill the glass. This will add a refreshing fizz to your drink.

Add Prosecco

Add 2 dashes of rosemary tincture over the top of the cocktail. Optionally, garnish with a sprig of fresh rosemary for added aroma and presentation.

Elderflower liqueur

Fresh lemon juice

Fresh grapefruit juice

Rosemary tincture

Place the can of Miller High Life in the refrigerator for at least 2 hours prior to serving to ensure it is cold.

Chill the Beer

If desired, rim a chilled glass with salt. To do this, run a lemon wedge around the rim and then dip it into a small plate of salt to coat.

Open the chilled can of Miller High Life and pour it into the prepared glass, allowing the beer to create a nice frothy head.

Pour the Beer

Garnish the beer with a lemon wedge on the rim of the glass if desired. This adds a fresh citrus note.

Serve immediately and enjoy your refreshing Miller High Life!

Miller High Life Beer

Lemon Wedge

Salt Rim

In a large pot, combine the Pilsner malt and rice with 12 cups of water. Heat the mixture to 150°F (65°C) and maintain this temperature for 60 minutes to allow the enzymes to convert the starches into sugars.

Mashing

After mashing, separate the liquid (wort) from the grains using a strainer. Rinse the grains with an additional 2 cups of hot water to extract more sugars.

Lautering

Bring the wort to a boil. Once boiling, add the Hallertau hops and boil for 60 minutes. 15 minutes before the end of the boil, add the Saaz hops.

Boiling

After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).

Cooling

Transfer the cooled wort to a sanitized fermentation vessel. Sprinkle the lager yeast on top and seal the vessel with an airlock. Allow it to ferment at 50-55°F (10-13°C) for 2 weeks.

Fermentation

After fermentation, prepare a priming solution by dissolving the corn sugar in 2 cups of boiling water. Add this mixture to your sanitized bottling bucket. Then transfer the beer from the fermentation vessel to the bottling bucket, mix gently, and bottle the beer using sanitized bottles.

Bottling

Cap the bottles and allow them to carbonate at room temperature for 1-2 weeks.

Carbonation

After carbonation, chill the bottles in the refrigerator for a few hours. Serve cold and enjoy your homemade Miche Ultra!