Burrata canestri is a pasta dish featuring canestri pasta tossed with a creamy sauce made from burrata cheese, tomato sauce, and heavy cream. The dish is characterized by the richness of the burrata, the al dente texture of the canestri, and the fresh flavors of basil and garlic, highlighting a classic Italian comfort food experience. Here's how to make it at home.

burrata canestri

vela melon liqueur. fino. more melon. egg white. melon caviar

MELON SOUR

vodka. grapefruit. cranberry. limepocalypse

SEA BREEZE

MOONCAKE

a delightful prosecco with just a hint of red fruits, from a family-run estate.

GLERA+, TENUTA SANTOME ROSE PROSECCO, ITALY, FRIULI, NV

TROPICAL STORM

BURDOCK ‘TUESDAY’

lyre's italian orange. soda. sparkling n/a rose

AMALFI SPRITZ

gin. many liqueurs. pineapple...just google it

SINGAPORE SLING

lyre's dark cane spirit. vela amaretti. lyre's orange sec. orgeat. lime.

LYRE'S MAI TAI

PLANTER'S PUNCH

AMARO SOUR

SLOE GIN FIZZ

brandy. vela chocolate liqueur. cream. nutmeg

BRANDY ALEXANDER

PERONI

BELLINI

gin. apple. maraschino. lemon. berries. egg white

PINK LADY

AIR MAIL

WEST AVENUE CIDER

lyre's dry london spirit. lyre's aperitif rosso. lyre's italian orange

NOGRONI

dark rum. almond free orgeat. triple sec. lime

MAI TAI

TEQUILA SUNRISE

wild strawberries, rose petals, white peaches, sun-baked limestone - this is southern france in a glass.

GRENACHE+, CHATEAU LA TOUR DE L'EVEQUE PETALE DE ROSE, FRANCE, PROVENCE, 2022

bumbu original rum. rye. lemon. angostura

FEATURE - LION'S MANE

spicy rose sauce. basil. pepita pesto. burrata.

Bring a large pot of salted water to a boil. Add the canestri pasta and cook according to package instructions until al dente. Drain and set aside.

Prepare the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and crushed red pepper flakes, sauté for about 1 minute until fragrant. Stir in the tomato sauce and let it simmer for 5 minutes. Add the heavy cream and chopped basil, and cook for an additional 3 minutes. Season with salt and black pepper to taste.

Make the Spicy Rose Sauce

In a food processor, combine pumpkin seeds, Parmesan cheese, and a pinch of salt. Pulse until finely chopped. With the processor running, drizzle in olive oil until the mixture is smooth and creamy. Adjust seasoning if necessary.

Prepare the Pepita Pesto

Add the cooked canestri pasta to the spicy rose sauce, tossing to coat evenly. Plate the pasta, and top each serving with a generous dollop of burrata cheese. Drizzle with pepita pesto and garnish with additional basil if desired.

Combine and Serve

Canestri pasta

Burrata cheese

Olive oil

Garlic, minced

Crushed red pepper flakes

Tomato sauce

Heavy cream

Fresh basil, chopped

Pumpkin seeds (pepitas)

Parmesan cheese, grated

Salt

Black pepper

In a cocktail shaker, combine the Vela Melon Liqueur, Fino Sherry, and egg white.

Combine Ingredients

Shake the mixture vigorously without ice for about 15 seconds to create a frothy texture.

Dry Shake

Add ice to the shaker and shake again for another 15 seconds to chill the drink.

Shake with Ice

Strain the mixture into a chilled coupe glass.

Strain and Serve

Top with melon caviar for an elegant finish.

Garnish

Vela Melon Liqueur

Fino Sherry

Egg White

Melon Caviar

In a cocktail shaker, combine vodka, grapefruit juice, cranberry juice, and fresh lime juice.

Mix the Ingredients

Add ice cubes to the shaker and shake well for about 15-20 seconds until well chilled.

Shake it Up

Strain the mixture into a chilled glass filled with ice.

Garnish with a lime wedge on the rim of the glass.

Vodka

Fresh Grapefruit Juice

Cranberry Juice

Fresh Lime Juice

Lime Wedge

Ice Cubes

In a large mixing bowl, combine the all-purpose flour, golden syrup, lye water, and vegetable oil. Knead the mixture until a smooth dough forms. Cover with a damp cloth and let it rest for 30 minutes.

Prepare the Dough

In a separate bowl, combine the desiccated coconut, peach puree, lemon zest, and sugar. Mix well until all ingredients are well incorporated.

Prepare the Filling

Divide the dough into equal portions. Flatten each portion into a disc and place a spoonful of the coconut-peach filling in the center. Carefully fold the dough over the filling and pinch to seal. Roll into a ball and place in a mooncake mold, pressing firmly to shape.

Assemble the Mooncakes

Preheat your oven to 350°F (175°C). Place the shaped mooncakes on a baking tray lined with parchment paper. Bake for 20-25 minutes or until golden brown. Let them cool before serving.

Bake the Mooncakes

In a glass, muddle fresh mint leaves with a little sugar. Add soda water and stir gently. Serve chilled alongside the mooncakes.

Prepare the Mint Soda

All-purpose flour

Golden syrup

Lye water

Vegetable oil

Desiccated coconut

Peach puree

Lemon zest

Mint leaves

Soda water

Sugar

Crush the Glera grapes in a clean fermentation vessel to extract the juice. Ensure to maintain the skins to impart subtle red fruit notes.

Prepare the Must

Sprinkle the yeast over the grape juice and stir gently. Allow to sit for a few minutes before mixing to activate the yeast.

Add Yeast

Cover the vessel with a cloth and let it ferment at a controlled temperature (around 18-20°C) for about 7 to 10 days, or until fermentation is complete.

Ferment

After fermentation, dissolve the sugar in the water and add it to the must. Stir to combine.

Add Sugar and Water

Gently fold in the red fruit puree to the mixture, ensuring it’s evenly distributed.

Add Red Fruit Puree

Transfer the mixture into clean bottles, leaving some space at the top. Seal with a cork.

Bottle

Allow the bottles to sit upright at a cool temperature for another 3 to 6 months for secondary fermentation.

Second Fermentation

Chill the prosecco in the refrigerator for a few hours. Serve in a champagne flute to enjoy the bubbly and fruity notes.

Chill and Serve

Glera Grapes

Yeast

Water

Red Fruit Puree (such as raspberry or strawberry)

Peel and chop the ripe mango into chunks, then blend it in a blender until smooth. Set aside.

Prepare the Mango Puree

Grate the fresh ginger and add it to a small pot with 1/2 cup of water. Bring to a boil, then reduce heat and let simmer for 5 minutes. Strain and let cool.

Make Ginger Infusion

In a large glass, combine the mango puree, ginger infusion, and fresh lemon juice. Stir well.

Mix the Drink

Slowly pour in the soda water and gently mix to combine. Add a handful of mixed berries into the glass.

Add Soda and Berries

If desired, add honey or agave syrup to taste. Fill the glass with ice cubes and serve immediately.

Sweeten and Serve

Ripe Mango

Fresh Ginger

Fresh Lemon Juice

Soda Water

Mixed Berries (strawberries, blueberries, raspberries)

Honey or Agave Syrup

Wash and peel the burdock root and carrot. Julienne the burdock root, carrot, cucumber, and radishes. Slice the green onions finely.

Prepare the Vegetables

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, and grated ginger until well combined.

Make the Dressing

In a large bowl, combine the prepared vegetables and pour the dressing over them. Toss gently to coat all the ingredients evenly. Sprinkle with sesame seeds before serving.

Burdock root

Carrot

Cucumber

Radishes

Green onions

Soy sauce

Rice vinegar

Sesame oil

Honey

Fresh ginger, grated

Sesame seeds

Fill a wine glass with ice cubes to chill.

Prepare the Glass

Pour 2 oz of Lyre's Italian Orange over the ice, followed by 4 oz of soda water.

Top off the drink with 2 oz of sparkling rosé.

Add Sparkling Rosé

Garnish with a slice of orange and fresh mint leaves.

Stir gently and serve immediately with a straw or stirring stick.

Serve

Lyre's Italian Orange

Sparkling Rosé

Orange Slice

Fresh Mint Leaves

Prepare the shaker

Add gin, cherry Heering, Cointreau, Benedictine, pineapple juice, grenadine, fresh lime juice, and Angostura bitters to the shaker.

Mix the ingredients

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

Shake well

Strain into glass

Top with club soda to add a refreshing fizz.

Top with soda

Garnish with a pineapple wedge and a maraschino cherry.

Serve immediately and enjoy your Singapore Sling!

Cherry Heering liqueur

Cointreau

Benedictine

Pineapple juice

Grenadine

Fresh lime juice

Angostura bitters

Club soda

Pineapple wedge (for garnish)

Maraschino cherry (for garnish)

In a cocktail shaker, combine Lyre's Dark Cane Spirit, Lyre's Orange Sec, Vela Amaretti, Orgeat Syrup, and fresh lime juice.

Fill the shaker with ice and shake well until chilled.

Shake

Strain the mixture into a glass filled with crushed ice.

Strain

Garnish with a lime wheel and a sprig of mint if desired.

Lyre's Dark Cane Spirit

Lyre's Orange Sec

Vela Amaretti

Orgeat Syrup

Fill a large pitcher or individual glasses with ice cubes.

In a separate mixing glass, combine the dark rum, mixed berries, fresh lime juice, and Angostura bitters. Muddle the berries gently to release their juices.

Pour the rum mixture over the ice in the pitcher/glasses. Top with club soda and stir gently to combine.

Burrata Canestri

Melon Sour

Sea Breeze

Mooncake

Glera+, Tenuta Santome Rose Prosecco, Italy, Friuli, Nv

Tropical Storm

Burdock ‘tuesday’

Amalfi Spritz

Singapore Sling

Lyre's Mai Tai

Planter's Punch

Amaro Sour

Sloe Gin Fizz

Brandy Alexander

Peroni

Bellini

Pink Lady

Air Mail

West Avenue Cider

Nogroni

Mai Tai

Tequila Sunrise

Grenache+, Chateau La Tour De L'eveque Petale De Rose, France, Provence, 2022

Feature - Lion's Mane