Happy Lucky's Chamomile simple, lime, soda.

Nothin' But Flowers

Antica Ricetta Apertif Soda, lemon, vanilla simple, Peychauds bitters (Peychauds contains 0.01oz of alcohol)

Puddle Jumper

Run Wild IPA | Upside Dawn Golden | Wit’s Peak Witbier

Athletic Beer

Rosemary Spritzer

10 Barrel Cucumber Crush

Fat Tire

Coors Light

Coors Banquet

90 Shilling

Flor de Cana 12 Year

Bear Creek Spiced Rum

Coppermuse Gold

Illegal Mezcal

Annie Up Extra Anejo

Lalo Blanco

Monte Alban

Corazon Reposado

Corazon Anejo

Corazon Blanco

Domaine Ste Michelle Brut Rose

A to Z Wineworks Rose

Hartford Chardonnay

Michele Chiarlo Arneis

Crowded House Sauvignon Blanc

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

Make the Simple Syrup

Once the sugar has dissolved, add 1 cup of dried chamomile flowers to the saucepan. Bring the mixture to a gentle simmer and allow it to steep for about 10 minutes.

Infuse Chamomile

After simmering, remove the saucepan from heat and let it cool slightly. Strain the mixture through a fine mesh sieve into a clean jar to remove the chamomile flowers. Allow the syrup to cool completely.

Strain the Syrup

In a large pitcher, combine the cooled chamomile simple syrup (about 1 cup) and 1 cup of fresh lime juice. Stir well to combine.

Combine Ingredients

Slowly add 4 cups of soda water to the pitcher, gently stirring to mix without losing all the carbonation.

Add Soda Water

Fill glasses with ice cubes (about 1/2 cup per glass), then pour the chamomile-lime soda mixture over the ice.

Serve

Garnish each glass with a few fresh chamomile flowers and a lime wedge.

Garnish

Granulated sugar

Water

Dried chamomile flowers

Fresh lime juice

Soda water

Ice cubes

Fresh chamomile flowers (for garnish)

Lime wedges (for garnish)

In a small saucepan, combine equal parts water and sugar (1 cup each) over medium heat. Stir until the sugar is dissolved. Add 1 teaspoon of vanilla extract and bring to a simmer. Remove from heat and let cool before using.

Prepare the Vanilla Simple Syrup

Roll the lemon on the counter with your palm to loosen the juice. Cut the lemon in half and juice it using a juicer or a fork until you have 30 ml of fresh lemon juice.

Juicing the Lemon

In a cocktail shaker, combine the fresh lemon juice, vanilla simple syrup, and Peychaud's bitters. Fill the shaker with ice and shake well until the mixture is chilled.

Strain the mixture into a highball glass filled with ice. Top with 180 ml of Antica Ricetta Apertif Soda and stir gently to combine.

Finish the Cocktail

You may garnish with a lemon wheel or a vanilla pod if desired. Serve immediately and enjoy your Puddle Jumper!

Garnish and Serve

Antica Ricetta Apertif Soda

Fresh Lemon Juice

Vanilla Simple Syrup

Peychaud's Bitters

In a large pitcher, pour in 1 cup of Run Wild IPA, 1 cup of Upside Dawn Golden, and 1 cup of Wit’s Peak Witbier. Stir gently to combine.

Combine Base Beers

Add 2 tablespoons of fresh lime juice and 1 tablespoon of agave syrup to the pitcher. Stir well until the agave syrup is fully dissolved.

Add Flavor Enhancements

Gently muddle 5 fresh mint leaves in the pitcher to release their flavor. Be careful not to tear them apart too much.

Incorporate Mint

Pour the combined mixture into glasses filled with ice. Garnish each glass with lime wedges and a sprig of mint.

Pour and Garnish

Serve immediately while chilled, and enjoy your refreshing Athletic Beer!

Serve Chilled

Run Wild IPA

Upside Dawn Golden

Wit’s Peak Witbier

Fresh Lime Juice

Agave Syrup

Fresh Mint Leaves

Lime Wedges

Mint Sprigs

Start by washing the fresh rosemary sprigs under cold water to remove any dirt. Pat them dry with a clean towel.

Prepare the Ingredients

Cut the lemon in half and squeeze the juice into a small bowl, making sure to remove any seeds.

Juice the Lemon

In a glass, add the lemon juice and simple syrup. Stir to combine.

Place the rosemary sprigs into the glass, then slowly pour in the ginger beer, allowing it to mix gently with the other ingredients.

Add Rosemary and Ginger Beer

Optionally, you can add a slice of lemon on the rim of the glass for decoration. Serve immediately and enjoy your refreshing Rosemary Spritzer!

Fresh Rosemary

Lemon

Ginger Beer

Simple Syrup

Wash the cucumber thoroughly under running water. Cut off the ends and slice the cucumber into thin rounds.

Prepare the Cucumber

In a small saucepan, combine equal parts sugar and water. Heat over low heat until the sugar dissolves completely. Allow to cool and store in a jar.

Make Simple Syrup

In a cocktail shaker filled with ice, add the sliced cucumber, lime juice, simple syrup, and vodka. Shake well until chilled.

Strain the mixture into a glass filled with ice. Top with club soda and stir gently to combine.

Strain and Serve

Garnish the drink with cucumber slices and fresh mint leaves for an added touch of flavor and presentation.

Add Garnish

Fresh cucumber

Lime juice

Simple syrup

Vodka

Club soda

Cucumber slices

Fresh mint leaves

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

Preheat Oven

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.

Mix Dry Ingredients

In a separate bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix until smooth.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients. Stir gently until just combined; do not overmix.

Combine Dry and Wet

If using, fold in chocolate chips and/or chopped nuts.

Add Optional Ingredients

Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Cut into squares to serve.

Cool and Serve

All-purpose flour

Baking powder

Salt

Eggs

Milk

Vegetable oil

Vanilla extract

Chocolate chips

Chopped nuts

Place the Coors Light beer can in the refrigerator for at least 2 hours before serving, or until it is well chilled.

Chill the Beer

If using lime and salt, cut the lime into wedges and set aside. Pour a small amount of salt onto a small plate.

Prepare Garnishes (Optional)

Open the chilled can of Coors Light. If desired, run a lime wedge around the rim of the glass and dip the rim in salt. Pour the beer into a glass or enjoy straight from the can with the lime wedge on the side.

Coors Light Beer

Lime Wedge

Begin by selecting a clean, chilled beer glass. If desired, you can rim the glass with lime juice and dip it in salt to create a salted rim.

Prepare the Glass

Take the lime wedge and squeeze it into the glass, then drop it in for added flavor.

Add Lime Wedge

Open the bottle of Coors Banquet Beer and carefully pour it into the prepared glass over the lime wedge.

Pour the Beer

If desired, you can add additional garnishes such as a lemon wedge or a sprinkle of chili powder or celery salt on top of the beer for added flavor.

Garnish (Optional)

Serve immediately and enjoy the refreshing taste of your Coors Banquet!

Enjoy

Coors Banquet Beer

Lemon Wedge

Chili Powder

Celery Salt

Crush the pale malt, crystal malt, and chocolate malt using a grain mill or a rolling pin. Ensure the grains are crushed but not turned into flour.

Malt Preparation

Measure out the bittering hops and flavor hops using a kitchen scale. Keep them separate for the brewing process.

Hops Preparation

In a large brew kettle, heat 5 gallons of water to about 165°F (74°C). Add the crushed malt to the kettle and stir well to avoid clumps. Maintain the temperature at around 150°F (65°C) for 60 minutes.

Mashing

After mashing, sparge the grains by rinsing them with hot water (about 170°F or 77°C) to extract the sugars. Collect the liquid (wort) in the kettle.

Sparging

Bring the wort to a boil. Once boiling, add the bittering hops and boil for 60 minutes, adding the flavor hops in the last 10 minutes of the boil.

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. Pitch the ale yeast into the wort and seal the vessel with an airlock.

Yeast Addition

Allow the beer to ferment at room temperature (around 68°F or 20°C) for 1-2 weeks, or until fermentation is complete.

Fermentation

Dissolve priming sugar in a small amount of water. Add this to the bottling bucket.

Priming Sugar

Siphon the beer from the fermentation vessel into the bottling bucket, mixing gently with the priming sugar. Fill sanitized bottles and cap them.

Bottling

Allow the bottled beer to condition at room temperature for 1-2 weeks before refrigerating and enjoying.

Conditioning

Pale Malt

Crystal Malt

Chocolate Malt

Bittering Hops

Flavor Hops

Ale Yeast

Gather all the ingredients and tools needed for the cocktail preparation, including a cocktail shaker, jigger, and a strainer.

Prep the Ingredients

Freshly squeeze the limes to obtain 0.5 oz of lime juice. Strain to remove any seeds or pulp.

Juice the Limes

Combine equal parts of sugar and water in a saucepan. Heat gently until the sugar dissolves completely. Allow to cool.

Make Simple Syrup (if not using store-bought)

In a cocktail shaker, add 2 oz of Flor de Caña 12 Year Rum, 0.5 oz of fresh lime juice, 0.5 oz of simple syrup, and 2 dashes of Angostura bitters.

Combine Ingredients in Shaker

Fill the shaker with ice cubes, about 1 cup, to chill the mixture.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well chilled.

Shake the Cocktail

Using a strainer, pour the mixture into a chilled cocktail glass.

Garnish the cocktail with a lime wheel and a few mint leaves for a refreshing touch.

Serve immediately and enjoy your Flor de Caña 12 Year cocktail responsibly!

Flor de Caña 12 Year Rum

Angostura Bitters

Ice Cubes

Lime Wheel (for garnish)

Mint Leaves (for garnish)

In a medium saucepan, combine the water and brown sugar over medium heat. Stir until the sugar has completely dissolved.