Pretty Pretty Pils

Chardonnay, Auteur

Riesling, Groebe Kabinett

Riesling, Joh. Bapt. Schäfer x Atomic Workshop

Orangetraube, Zahel

mezcal, smoked ginger, honey, lemon, jalapeño

The Remedy

blood orange aperitif, lapsang souchong, lemon, grapefruit soda

Lisa Lionheart

Conejo Malo botanical 'gin', vermouth, oolong, tonic tequila, carrot, cilantro, habanero, hojicha, turmeric, lemon, seltzer

Euphoria

Saison aged in Vermouth Barrels coconut-infused scotch, oloroso

Scotch & Crackers

Cooliosis

guava-blood orange sorbet, condensed milk hibiscus gelatina & ginger chocolate meringue cake

Caramelized Floating Island

Take Home Treats

Atomic Workshop x Andytown Coffee

pineapple-cilantro soda

latte

euphoria botantical 'gin'

cappuccino

americano

gin, red shiso, mandarin, smoked oolong, conejo malo tequila, carrot, cilantro, habanero, hojicha, turmeric, lemon, seltzer

liquid swords

rum, bourbon, pandan, rau ram, cashew, lime, pineapple

one punch man

liberty farms half duck

cauliflower jerk pork chop

spiced rabbit stew & nigella flat bread

local dungeness crab sorpresine

Place a pilsner glass or chilled beer glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the rest of the drink so the beer stays cold when poured.

Chill glass and beer

If you don't have ready simple syrup, combine equal parts granulated sugar and hot water (enough for 0.25 oz final; you can make 1/4 cup for reuse). Stir until sugar dissolves and cool. Measure 0.25 oz when cool.

Prepare simple syrup

In a mixing glass or small shaker, add the mint leaves and optional basil leaf. Add the lemon juice, lime juice, and simple syrup. Gently muddle 6–8 times — press just to release aromatic oils but avoid shredding the leaves, which can turn bitter.

Muddle herbs gently

Add 1–2 small ice cubes to the mixing glass to lightly chill and give a touch of dilution, then stir gently for about 10 seconds to combine and chill the citrus-herb mixture.

Discard the ice or water from the chilled glass if used. Strain the citrus-herb mixture into the chilled pilsner glass, using a fine mesh or cocktail strainer to keep small leaf bits out. You should have a thin layer of citrus-herb liquid (about 0.75 oz) in the bottom of the glass.

Slowly and at an angle, pour the 16 oz non-alcoholic pilsner into the glass over the back of a spoon or down the side to preserve carbonation and create a gentle head. Pour until the glass is full, leaving room for garnish if desired.

Give the drink one very gentle stir (one slow, 1–2 rotations) to incorporate the citrus-herb layer into the beer without knocking out too much carbonation.

Garnish with a lemon wheel or twist on the rim and a fresh mint sprig tucked into the foam or floated on top. Clap the mint between your palms once and then place it leaf-side up to release aroma without crushing it.

Serve immediately while cold and fizzy. Encourage sipping so the citrus-herb notes emerge with each sip of the pilsner.

Non-alcoholic Pilsner-style beer

Fresh lemon juice

Fresh lime juice

Simple syrup (1:1 sugar to water)

Fresh mint leaves

Fresh basil leaf (optional for extra aroma)

Lemon wheel or twist

Mint sprig

Ensure the bottle of Auteur Chardonnay is chilled to the recommended serving temperature of 50–54°F (10–12°C). Place the bottle in the refrigerator for 2–3 hours or in an ice bucket with equal parts ice and water for 20–30 minutes.

Chill Wine

Choose a white-wine glass or a universal stemmed glass. The glass should be clean, free of detergent residue, and at room temperature (stemmed glasses avoid warming the wine).

Select Glassware

Using a waiter’s corkscrew, cut the capsule cleanly below the lip, remove the cork, and wipe the bottle rim with a clean cloth. If the bottle is screwcap, remove the cap and wipe the rim.

Open Bottle

Pour a small 1–2 oz (30–60 ml) initial pour into the glass and inspect for clarity and any off odors. Auteur Chardonnay should present a bright, pale gold color with aromas of orchard fruit, citrus, and subtle oak/vanillin notes. If any musty or decidedly off smells are present, do not serve.

Inspect & Smell

Pour 5–6 oz (150–180 ml) of Chardonnay into the prepared wine glass, filling the bowl to about one-third to allow room for swirling and aeration. Leave the bottle on the table for guests to view the label if serving by the glass from a bottle.

Pouring

Present the glass by the stem. If serving as part of a flight or pairing, offer a small water pitcher for palate cleansing and suggest complementary pairings such as soft cheeses (Brie, Camembert), roasted chicken, creamy seafood dishes, or light pasta with butter/saffron sauces.

Presentation

If the guest prefers a slight brightening, offer a thin lemon twist to inhale (do not drop it into the glass unless requested). Recommend re-chilling the bottle in an ice bucket between pours or transferring open bottle to the refrigerator; consume within 2–3 days of opening for best quality.

Optional Garnish & Temperature Tips

Recork the bottle using the original cork or a wine stopper and store upright in the fridge. Alternatively, use a vacuum wine preserver. Best consumed within 48–72 hours.

Storage After Opening

Chardonnay, Auteur (Sonoma Coast) 2023

Wine glass (white or universal)

Optional: small water pitcher (for palate cleansing)

Optional: lemon twist or mild cheese pairing

Place the Groebe Kabinett Riesling in an ice bucket filled with ice and a splash of cold water for 20–30 minutes, or chill in a refrigerator for 2–3 hours until it reaches 45–50°F (7–10°C).

Chill the bottle

Select a clean white wine glass. Rinse the glass briefly with cold water and drain to slightly cool the bowl, which helps keep the wine at serving temperature.

Prepare glassware

Remove the foil and use a waiter’s corkscrew to gently extract the cork. Wipe the rim of the bottle with a clean cloth or napkin to remove any cork bits or dust.

Open the bottle

Pour for tasting or serve by the glass. For a single serving, pour 5–6 oz (150–180 ml) into the glass, filling to the widest part of the bowl to allow aromatics to collect.

If desired, place a thin lemon or lime twist on the rim or lightly express it over the glass and drop it in. Offer a couple of thin green apple slices on a small plate or pair with a light hors d'oeuvre such as soft goat cheese, smoked salmon, or shellfish to complement the off-dry Riesling’s fruit and acidity.

Optional garnish and pairing

Present the wine as an off-dry Kabinett with bright acidity, delicate residual sugar, and aromas of green apple, pear, slate, and citrus blossom. Encourage tasting at the recommended temperature (45–50°F / 7–10°C). If the bottle is being shared, keep it in the ice bucket between pours to maintain temperature.

Tasting notes and serving advice

Recork the bottle or use a wine stopper and return it to the refrigerator. The Riesling will keep well for 3–5 days; the cool temperature will slow oxidation and preserve the wine’s aromatic fruit and balanced sweetness.

Groebe Kabinett Riesling (Rheinhessen, Germany, 2023) — bottle

Ice bucket (for chilling)

Wine glass — white (optional)

Thin lemon or lime twist

Fresh green apple slices

Light hors d'oeuvres (e.g., soft goat cheese, smoked salmon, or shellfish)

Place the Riesling in an ice bucket filled with a mix of ice and cold water for 20–30 minutes to reach an ideal serving temperature of about 8–10°C (46–50°F). If you have a refrigerator, chill the bottle for at least 2 hours prior to service.

Chill bottle

Check the bottle for any damage or sediment. Use a corkscrew to cut the foil and gently remove the cork. Wipe the bottle lip with a clean cloth to remove any cork particles or dust.

Inspect and open

Riesling Trocken from Nahe is typically bright and aromatic; decanting is not necessary. If you prefer to allow the wine to open, pour slowly into a decanter and let it rest for 10–15 minutes.

Optional decant

If using a wine thermometer, verify the wine is between 8–10°C (46–50°F). If too warm, return to the ice bucket for 5–10 minutes; if too cold, let it sit in the glass for a few minutes before serving.

Check temperature

Choose a clean, stemmed white wine glass to concentrate the Riesling’s aromas and preserve cool temperature. Avoid over-large red wine glasses which dissipate aromatics more quickly.

Select glassware

Hold the bottle at the base and pour 4–6 ounces (approximately one standard glass) into the center of the glass. Pour gently to minimize splashing and preserve carbonation if present.

Pour

Place the bottle on a chilled coaster or in the ice bucket beside the guest. Offer a brief description: 'Joh. Bapt. Schäfer Riesling Trocken, Nahe 2023 — dry, crisp, with notes of green apple, lime, and river-stone minerality.'

Present

Recommend tasting for aromas of citrus, orchard fruit, floral lift, and an underlying mineral streak. Suggest pairings such as shellfish, grilled white fish, light poultry, salads with vinaigrette, or mild soft cheeses.

Suggested tasting notes & pairings

If the bottle will be on the table, keep it in the ice bucket and top up the ice/water as needed so subsequent pours remain chilled. Replace with a fresh bottle if serving many guests.

Maintain temperature

Joh. Bapt. Schäfer Riesling Trocken, Nahe, Germany (2023)

Ice bucket with chilled water and ice

White wine glass (Bordeaux/white-wine style, stemmed)

Wine thermometer (optional)

Wine opener (waiter’s corkscrew or puller)

Wine pourer or decanter (optional)

If the bottle is not already chilled, place the Orangetraube Zahel in the refrigerator for 2–3 hours to reach 8–12°C (46–54°F). For quicker chilling, submerge the bottle in an ice-water bath for 15–20 minutes.

If you have a serving temperature preference, set the bottle out for a few minutes after chilling to reach the desired temperature within the recommended range for aromatic orange/skin-contact white wines (8–12°C).

Choose a clean white wine glass or a slightly larger tulip-shaped glass to allow the wine's aromatics to develop.

Select glass

Wipe the foil, cut and remove the capsule, and use a corkscrew to carefully extract the cork. Inspect the cork for off-odors; if the cork appears normal, proceed.

Open bottle

Orangetraube (an orange or skin-contact style wine) may benefit from brief aeration. If you prefer softer tannins and more pronounced aromatics, decant the wine for 20–40 minutes prior to serving. For immediate service, skip decanting.

Hold the glass by the stem and pour a standard tasting/serving portion: approximately 125–150 ml (4–5 fl oz) per glass. When pouring from the bottle, tilt the bottle at the end of the pour to avoid drips.

If using, express a thin orange twist over the glass to release oil, then rest it on the rim or float it gently in the wine. This is optional and primarily for visual/aromatic accent — the wine should stand well on its own.

Add garnish (optional)

Present the glass to the guest with the label visible, noting vintage (Vienna, Austria 2022) and producer (Zahel). Recommend tasting notes such as light orange/amber color, stone fruit and citrus aromatics, gentle tannin structure from skin contact, and a medium-bodied finish.

If not finished, reseal the bottle with the original cork or a wine stopper and refrigerate upright. Consume within 2–4 days for best quality; flavor will fade and oxidation may increase after that.

Orangetraube, Zahel (bottle)

Serving temperature (wine chilled)

White wine glass (standard)

Optional garnish — thin orange twist

Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar dissolves.

Prepare syrup

Add the 2 oz smashed peeled ginger and simmer gently for 10–12 minutes to infuse. Do not boil vigorously — a gentle simmer extracts flavor without becoming bitter.

If using smoked tea (lapsang) or wood smoke: add 1 tsp of finely crumbled lapsang or briefly smoke the covered pan with a smoking gun for 10–20 seconds, then let sit covered for 5 minutes to accept smoke. Strain out solids through a fine mesh sieve or cheesecloth.

Cool to room temperature, then bottle. Keeps refrigerated up to 2 weeks. Use 0.75 oz per cocktail as listed.

Combine 1/2 cup honey and 1/2 cup warm water in a jar. Shake or stir until fully combined. Refrigerate up to 2 weeks. Use 0.5 oz per cocktail.

Chill: If desired, chill a rocks glass in the freezer for 5 minutes or prepare over large ice cubes.

Muddle jalapeño: In a cocktail shaker, add 3 jalapeño slices (adjust for heat). Muddle gently 4–6 times — press to release oils and seeds if you want more heat, or remove seeds for milder spice. Avoid over-muddling the white pith to prevent bitterness.

Add liquids: Into the shaker add 2 oz mezcal, 0.75 oz fresh lemon juice, 0.75 oz smoked ginger syrup, 0.5 oz honey syrup, and 2 dashes Angostura bitters.

Dry shake (no ice): Seal and shake vigorously for 8–10 seconds to integrate flavors and slightly aerate (this helps meld the honey).

Wet shake: Add a handful of ice to the shaker and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Strain: Double-strain into the chilled rocks glass over 1–2 large ice cubes (or one large cube). Double-straining (through a fine mesh) removes jalapeño fragments and ginger fibers for a silky texture.

Finish: Hold a lemon twist or wheel over the glass and give a quick squeeze to express oils, then rub the rim with the lemon and lightly sprinkle a pinch of smoked salt on top (or use smoked paprika + salt mix). Garnish with the lemon wheel and an optional jalapeño wheel if desired.

Serve immediately. Advise guests to stir gently once to distribute the smoked salt before sipping.

mezcal

fresh lemon juice

smoked ginger syrup

honey syrup (1:1 honey to water)

jalapeño slices (seeded for mild, with seeds for spicy)

Angostura or aromatic bitters

smoked salt (or smoked paprika + salt mix)

lemon wheel or twist

thin jalapeño wheel (optional)

ice (large cubes)

fresh ginger, peeled and smashed

water

granulated sugar

wood smoke (optional) or smoked tea (lapsang) 1 tsp

local honey

Bring 60 ml water to a near-boil (about 95°C / 203°F). Add 1 tsp lapsang souchong loose leaves to the hot water and steep for 3 minutes to yield a strong, smoky concentrate. Do not oversteep to avoid excessive bitterness.

Steep

Strain the tea through a fine mesh sieve into a small container. Allow concentrate to cool for 2–4 minutes until just warm (or chill briefly in an ice bath for 1–2 minutes) — you want it warm-to-cool so it integrates but won't dilute the cocktail with cooling ice during shaking.

Strain & Cool

In a cocktail shaker, add 2 tbs blood orange aperitif, 0.5 oz fresh lemon juice, 0.5 tsp simple syrup, and the 30–45 ml (about 1–1.5 oz) strained lapsang souchong concentrate. Note: the concentrate volume results from the steep — use approximately 30–45 ml of the finished tea depending on how strong you want the smoke.

Combine Ingredients

Fill the shaker with ice (about 1 cup). Shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted.

Shake

Double-strain the shaken mixture into a highball or Collins glass filled with fresh ice. Top with 4 oz chilled grapefruit soda, pouring gently to preserve carbonation.

Strain & Top

Give the drink a gentle stir (1–2 revolutions) to integrate. Garnish with a blood orange wheel or a grapefruit twist on the rim for aroma. Serve immediately.

Garnish & Serve

blood orange aperitif (e.g., Aperol-style or blood orange liqueur)

simple syrup (1:1)

lapsang souchong tea leaves (loose)

hot water (for steeping)

grapefruit soda (chilled)

blood orange wheel or grapefruit twist (garnish)

Brew 1 tablespoon hojicha in 3 oz near-boiling water for 4 minutes, strain and cool. Brew 1 tablespoon oolong in 3 oz 195°F water for 3 minutes, strain and cool. Measure 0.5 oz of each (you can make extra and refrigerate).

Brew concentrated teas

For turmeric syrup: combine 1/2 cup sugar, 1/2 cup water, and 1 tablespoon freshly grated turmeric in a small saucepan. Simmer 5 minutes, cool, strain. Use 0.5 oz in cocktail. Alternatively use a turmeric-habanero tincture (0.25 tsp) for heat.

Prepare turmeric syrup (can be pre-made)

In a mixing glass, add the chopped cilantro leaves and the habanero slice (adjust heat by adding less or omitting seeds). Lightly muddle 4–6 times—just enough to bruise the cilantro and release oils, and to release a whisper of heat from the habanero. Do not pulverize.

Muddle aromatics

Add 2 oz Conejo Malo botanical gin, 0.5 oz dry vermouth, and 0.5 oz tonic tequila to the mixing glass. Add 0.5 oz hojicha concentrate, 0.5 oz oolong concentrate, 1 oz fresh carrot juice, 0.5 oz lemon juice, and 0.5 oz turmeric syrup (or 0.25 tsp habanero-turmeric tincture if using).

Combine spirits and infusions

Fill the mixing glass with ice and shake vigorously for 12–15 seconds until well chilled and slightly diluted.

Double-strain the cocktail into a chilled highball or Collins glass over fresh large ice (or crushed if preferred). Top with 2 oz chilled seltzer and 1 oz tonic water to add lively carbonation and a touch of bitterness. Gently stir once to integrate.

Strain and top

Express a lemon twist over the drink, rim the glass with it, and drop it in. Garnish with a small cilantro sprig and a carrot ribbon or coin threaded on a pick. Optionally float a very thin habanero wheel on top for aroma (only if guest accepts heat).

Serve immediately. This cocktail balances botanical gin and vermouth with smoky-roasted hojicha and oolong, bright carrot and lemon, a warm turmeric backbone, and a controlled habanero heat — fizzy finish refreshes and lifts the flavors. Adjust turmeric and habanero levels to taste.

Pretty Pretty Pils

Chardonnay, Auteur

Riesling, Groebe Kabinett

Riesling, Joh. Bapt. Schäfer X Atomic Workshop

Orangetraube, Zahel

The Remedy

Lisa Lionheart

Euphoria

Scotch & Crackers

Cooliosis

Caramelized Floating Island

Take Home Treats

Atomic Workshop X Andytown Coffee

Pineapple-cilantro Soda

Latte

Euphoria Botantical 'gin'

Cappuccino

Americano

Liquid Swords

One Punch Man

Liberty Farms Half Duck

Cauliflower Jerk Pork Chop

Spiced Rabbit Stew & Nigella Flat Bread

Local Dungeness Crab Sorpresine