Since 2010

Glenmorangie 10 Year

The Macallan 18 Year

Ice Wine, Jackson Trigg

Limoncello Martini

Moscato d'Asti Ellio Perrone Sourgal

Espresso Martini

Sorbetto

Gelato

Affogato

hazelnut torte, espresso namelaka, prailene crunch

Chocolate Praline Mousse

Honey Budino

Torta Della Nonna

Mascarpone Cheesecake

106 Champagne

103 Champagne

104 Brut

Moscow Donkey

Orange Spritz

490 N/A

Grapefruit, blood orange, honey, lemon, grapefruit foam

Dry Sunrise

Bourbon, amaro nonino, maple syrup, chocolate bitters

Mapleangelo

Mandarin Basil Sour

Walnut Old Fashion

Preheat your oven to 350°F (175°C) to ensure even baking.

Preheat the Oven

In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.

Mix Dry Ingredients

In another bowl, beat the eggs and then add the milk, melted butter, and vanilla extract. Mix until fully combined.

Combine Wet Ingredients

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.

Combine Mixtures

Grease a 9x5 inch loaf pan with butter or cooking spray to prevent sticking.

Prepare the Baking Pan

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Pour the Batter

Place the loaf pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Once baked, remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Cool

All-purpose flour

Granulated sugar

Baking powder

Salt

Milk

Eggs

Unsalted butter

Vanilla extract

Cinnamon

Nutmeg

Collect all the ingredients needed for the Glenmorangie 10 Year cocktail, including Glenmorangie 10 Year Old Scotch Whisky, soda water, fresh lemon juice, a lemon wedge, and mint leaves.

Gather Ingredients

Fill a highball glass with ice to chill it while preparing the cocktail.

Chill the Glass

In a shaker, combine 50 ml of Glenmorangie 10 Year Old Scotch Whisky, 30 ml of fresh lemon juice, and 150 ml of soda water. Adjust the soda water quantity according to your taste preference.

Combine Ingredients

Gently shake the mixture in the shaker to combine the ingredients well without diluting the whisky too much.

Shake

Remove the ice from the highball glass. Strain the cocktail mixture into the chilled glass filled with fresh ice.

Strain into Glass

Garnish the cocktail with a lemon wedge on the rim of the glass and add the mint leaves for a refreshing aroma.

Garnish

Serve immediately and enjoy your Glenmorangie 10 Year cocktail.

Serve

Glenmorangie 10 Year Old Scotch Whisky

Soda Water

Fresh Lemon Juice

Lemon Wedge

Mint Leaves

Start by gathering a mixing glass and fill it with ice cubes to chill.

Prepare the Mixing Glass

Pour 2 oz of The Macallan 18 Year Old Scotch Whisky, 0.5 oz of simple syrup, and 2 dashes of Angostura bitters into the mixing glass filled with ice.

Add Ingredients

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Stir the Mixture

Remove the ice from your serving glass and strain the mixture from the mixing glass into the serving glass.

Express the oils from a piece of orange peel over the drink and drop it in as garnish. Add a maraschino cherry on top for an additional touch.

The Macallan 18 Year Old Scotch Whisky

Simple Syrup

Angostura Bitters

Orange Peel

Ice Cubes

Maraschino Cherry

Select ripe grapes, preferably from a variety known for high sugar content, usually harvested after a frost.

Harvesting

Place the harvested grapes in a freezer for at least 24 hours to enhance their flavors and sugar concentration.

Freezing

After freezing, crush the grapes gently to release the juice, but avoid excessive crushing of the seeds.

Crushing

Transfer the crushed grapes into a fermentation vessel and add 1 liter of water to dilute the juice slightly.

Setting Up

Dissolve the sugar in a small amount of warm water and add it to the fermentation vessel along with the yeast.

Adding Sugar and Yeast

Seal the fermentation vessel with an airlock and let it ferment at a controlled temperature (around 15°C) for 4-6 weeks.

Fermentation

Use a hydrometer to check the specific gravity of the wine during fermentation to determine when fermentation is complete.

Monitoring Fermentation

Once fermentation is complete, siphon the wine into clean bottles, leaving some space at the top for expansion.

Bottling Process

Seal the bottles with corks and store them upright in a cool, dark place for aging.

Corking

Ripe grapes

Water

Sugar

Yeast (specific for ice wine)

Fermentation vessel

Hydrometer

Bottles

Airlock

Start by rimming your martini glass with sugar. To do this, rub a lemon wedge around the rim of the glass and then dip it into a plate of sugar until well-coated.

Prepare the Glass

In a cocktail shaker, combine 2 oz of Limoncello, 1 oz of vodka, 0.5 oz of fresh lemon juice, and 0.5 oz of simple syrup. Fill the shaker with 1 cup of ice cubes.

Mix the Ingredients

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

Shake the Cocktail

Strain the mixture into the prepared martini glass, ensuring no ice makes it into the glass.

Twist a piece of lemon peel over the drink to release its oils, then drop it into the martini as a garnish.

Limoncello

Vodka

Lemon Twist

Sugar (for rimming)

Place the bottle of Moscato d'Asti in the refrigerator for at least 2 hours before serving to ensure it is well-chilled.

Chill Moscato d'Asti

Take the wine glasses out and ensure they are clean. Chill them in the freezer for about 15 minutes for an extra cold experience.

Prepare Glassware

Rinse the fresh berries under cold water and pat dry. Cut the Brie or goat cheese into small wedges. Place the nuts in a small serving bowl.

Prepare Accompaniments

Once the Moscato d'Asti is chilled, open the bottle carefully. Pour the wine into the chilled glasses, filling each glass about two-thirds full.

Pour the Wine

Arrange the fresh berries, cheese, and nuts on a serving platter. Offer them alongside the Moscato d'Asti for a delightful pairing.

Serve Accompaniments

Sit back, relax, and enjoy your Moscato d'Asti paired with the fresh berries, cheese, and nuts.

Enjoy

Moscato d'Asti

Wine Glasses

Fresh Berries (Strawberries, Raspberries, Blueberries)

Cheese (Brie or Goat Cheese)

Nuts (Almonds or Walnuts)

Prepare a fresh shot of espresso using an espresso machine or an alternative brewing method. Allow it to cool slightly while you gather the other ingredients.

Brew the Espresso

In a cocktail shaker, add the cooled espresso, coffee liqueur, vodka, and simple syrup.

Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled and frothy.

Use a fine mesh strainer to pour the mixture into a chilled martini glass, ensuring a smooth texture without ice shards.

Strain and Serve

Garnish the drink with three coffee beans placed on the surface of the cocktail for an elegant finish.

Espresso

Coffee Liqueur (e.g., Kahlúa)

Coffee Beans

In a medium saucepan, combine 1 cup of water and 1 cup of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has completely dissolved. Remove from heat and let it cool to room temperature.

Make the Sugar Syrup

While the sugar syrup cools, prepare the fruit puree. In a blender or food processor, blend 2 cups of your chosen fresh fruit until smooth. If desired, strain through a fine-mesh sieve to remove seeds and pulp for a smoother texture.

Prepare the Fruit Puree

In a large mixing bowl, combine the cooled sugar syrup, 1 cup of fresh lemon juice, and the fruit puree. Add 1 teaspoon of zest to enhance the flavor.

Cover the mixture and refrigerate for at least 1 hour to chill thoroughly.

Chill the Mixture

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer the sorbetto to an airtight container and freeze for at least 4 hours or until firm.

Freeze the Sorbetto

Once the sorbetto is firm, scoop it into bowls or cones and serve immediately. Enjoy your refreshing homemade fruit sorbetto!

Scoop and Serve

Fresh lemon juice

Fresh fruit puree (e.g., strawberries, mango, or raspberries)

Zest from the same fruit used for puree

In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until just simmering. Do not let it boil.

Step 1: Combine Milk and Cream

In a separate bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.

Step 2: Whisk Egg Yolks

Slowly pour about a cup of the hot milk mixture into the egg yolks while whisking continuously. This will temper the eggs and prevent them from scrambling.

Step 3: Temper the Eggs

Pour the tempered egg mixture back into the saucepan with the remaining milk and cream. Stir continuously over medium heat until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).

Step 4: Combine Mixtures

If using a vanilla bean, split it lengthwise and scrape the seeds into the mixture. If using vanilla extract, add it now. Remove from heat.

Step 5: Add Flavor

Strain the mixture through a fine-mesh sieve into a bowl to remove any solids. Cover with plastic wrap and refrigerate until completely chilled (at least 4 hours or overnight).

Step 6: Chill the Base

If using chocolate, melt it gently in a microwave or double boiler. If using fruit puree, prepare it by blending your fruit until smooth.

Step 7: Prepare Flavoring

Once the base is chilled, stir in the melted chocolate or fruit puree until well incorporated.

Step 8: Combine Flavor with Base

Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (about 20-30 minutes).

Step 9: Churn the Gelato

Transfer the churned gelato into an airtight container and freeze for at least 2 hours until firm.

Step 10: Freeze the Gelato

Whole Milk

Heavy Cream

Granulated Sugar

Egg Yolks

Vanilla Bean (or Vanilla Extract)

Chocolate (or other flavoring like fruit puree)

Start by brewing a fresh cup of espresso using an espresso machine or a stovetop espresso maker. If you don't have an espresso machine, you can also use strong brewed coffee as a substitute.

While the espresso is brewing, take your vanilla gelato out of the freezer. Use an ice cream scoop to serve approximately 2 generous scoops of gelato into a serving glass or bowl.

Scoop the Gelato

Once the espresso is brewed, pour it over the scoops of vanilla gelato in the serving glass. The hot espresso will melt the gelato slightly, creating a delicious mix of flavors.

Combine Espresso and Gelato

Serve the affogato immediately while the espresso is still hot, allowing guests to mix the gelato and espresso to their liking.

Serve Immediately

Vanilla gelato

Fresh brewed espresso

In a heatproof bowl, melt the dark chocolate over a double boiler until smooth. Remove from heat and let it cool slightly.