Spicy Gringo is a vibrant cocktail made with Espelette Tequila, Triple Sec, fresh citrus juices, and ginger syrup. This drink offers a refreshing balance of sweetness and spice, highlighted by the unique warmth of Espelette pepper and the zesty citrus flavors. Here's how to make this exciting cocktail at home.

Spicy Gringo

On Tap - Vice & Virtue, ‘White Lie’ Pilsner

Roche, Pinot Gris 2020

Black Garlic Aioli, Summer Vegetables, Lime & Honey Dressing

Red Lentil Fritters with Sumac & Tomato Sauce

Lime Sabayon, Coconut & Banana Sorbet, Stawberries

Coconut Cheesecake

Cherry Crème Brûlée

Crispy Potato & Confit Duck Rosti, Creamed Kale, Red Currant Duck Jus

Roasted Duck Breast

Prawn & Vegetable Spring Rolls, Radish, Brassica, Spiced Turmeric Coconut Sauce

Pan Seared Steelhead Filet

Pomme Frites

Crispy Corundas, Sesame Ginger Vinaigrette, Tomatillo Verde

Grilled Octopus, Cucumber & Roasted Peppers

On Tap - Crannog, ‘Back Hand of God’ Stout

Shaved Wise Earth Vegetables, Buttermilk Ranch Dressing, Brown Butter Croutons

Wise Earth Green Salad

White or Red Wine, Brandy, Triple Sec Macerated Fruit, Citrus, Soda

Sangria

Grilled Lamb Chop, Oregano Sausage, Sopressini, Green Beans, Zucchini, Puttanesca Sauce

Peace River Lamb Duo

Local Tomatoes, Preserved Peppers & Onions, Toasted Baguette

Tanto Latte Burrata

Jameson’s Irish Whisky, Espresso, Forty Creek Cream Liqueur Vanilla Whip

WW Irish Coffee

Sheringham Kazuki Gin, Woods Amaro, Antica Formula Vermouth, Orange Peel

Waterfront Negroni

Tantalus, 'Further Afield' Cabernet Franc 2022

MOCKTAIL - Fruit Purée, Cranberry Juice, Citrus, Soda, Candied Orange

Mother Mary Fizz

Suntory Toki Whisky, Arlo’s Honey Bitters, Lemon Peel

Mr. Miyagi

Chamomile Gin, Aperol, Grapefruit Lemon, Arlo’s Honey, Soda

Penny Lane

Buffalo Trace, Back Hand of God Stout, Maple Syrup, Lemon, Egg White

Back Hand Of Bourbon

Forty Creek Cream Liqueur, Espresso Legend Distilling ‘Blasted Brew’ Coffee Liqueur

How You Doin’?

Mirabel Vineyards, Chardonnay 2022

Espelette Tequila, Triple Sec, Lime, Grapefruit, Ginger

If desired, rim the glass with chili powder by running a lime wedge around the rim and dipping it into a plate of chili powder.

Prepare the Glass

In a cocktail shaker, combine the Espelette Tequila, Triple Sec, fresh lime juice, fresh grapefruit juice, ginger syrup, and ice.

Combine Ingredients

Shake vigorously for about 15 seconds until well chilled.

Shake

Strain the mixture into the prepared glass filled with fresh ice.

Strain and Serve

Garnish with a slice of grapefruit on the rim of the glass.

Garnish

Espelette Tequila

Triple Sec

Fresh Lime Juice

Fresh Grapefruit Juice

Ginger Syrup

Grapefruit Slice (for garnish)

Chili Powder (for rim, optional)

In a large pot, heat 12 cups of water to 160°F (71°C). Add the Pilsner malt and mash for 60 minutes, maintaining the temperature.

Mashing

After mashing, sparge the grains with an additional 4 cups of hot water to extract the sugars.

Sparging

Bring the wort to a boil and add the Saaz hops. Boil for 60 minutes, adding the Hallertau hops in the last 15 minutes.

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 and pitch the yeast. Seal with an airlock and ferment for 2 weeks at around 50°F (10°C).

Fermentation

After fermentation, dissolve the priming sugar in a small amount of water, add to the beer, and bottle. Allow the bottles to carbonate at room temperature for 1-2 weeks.

Bottling

Pilsner Malt

Saaz Hops

Hallertau Hops

Yeast (Lager)

Water

Priming Sugar

Harvest the Pinot Gris grapes from the Naramata Bench region, ensuring they are ripe and in good condition.

Harvesting

Crush the grapes to extract the juice. This can be done using a wine press or by hand.

Crushing

Add water and yeast to the extracted juice in a fermentation vessel. Allow the mixture to ferment for about 2 weeks at a controlled temperature.

After fermentation, the wine should be clarified to remove any suspended particles. This can be done by letting it settle naturally or using fining agents.

Clarification

Once clarified, transfer the wine into bottles, adding sulfites to preserve the flavor and quality. Seal the bottles securely.

Store the bottles in a cool, dark place to age for at least 6 months before tasting.

Aging

Pinot Gris grapes

Yeast

Sulfites

Rinse the red lentils under cold water and combine them with water in a saucepan. Bring to a boil, then reduce heat and simmer for about 15 minutes until the lentils are soft. Drain any excess water.

Prepare the Lentils

In a large bowl, combine the cooked lentils, chopped onion, grated carrot, minced garlic, parsley, cumin, coriander, sumac, salt, and pepper. Mix until well combined.

Make the Fritter Mixture

Heat olive oil in a skillet over medium heat. Shape the lentil mixture into small patties and fry for about 3-4 minutes on each side until golden brown. Remove and set aside.

Form the Fritters

In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the crushed tomatoes, basil, salt, and pepper, and simmer for 10 minutes.

Cook the Sauce

In a bowl, mash the black garlic cloves and mix them with mayonnaise, lemon juice, and salt until smooth.

Make the Aioli

In a small bowl, whisk together lime juice, honey, olive oil, salt, and pepper until well combined.

Prepare the Dressing

Serve the fritters warm topped with the tomato sauce, a dollop of black garlic aioli, and a drizzle of lime and honey dressing. Garnish with sautéed summer vegetables.

Plate the Dish

red lentils

water

onion, finely chopped

carrot, grated

garlic cloves, minced

fresh parsley, chopped

cumin powder

coriander powder

sumac

salt

black pepper

olive oil

canned tomatoes, crushed

fresh basil, chopped

black garlic cloves

mayonnaise

lemon juice

lime juice

honey

zucchini, diced

bell pepper, diced

cherry tomatoes, halved

Preheat the oven to 350°F (175°C). In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

Prepare the crust

In a large bowl, beat the cream cheese and remaining sugar until smooth. Add coconut milk, heavy cream, eggs, vanilla extract, and shredded coconut. Mix until well combined.

Make the cheesecake filling

Pour the cheesecake filling over the prepared crust. Bake for 45-50 minutes or until set but still slightly jiggly in the center. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

Bake the cheesecake

In a heatproof bowl, whisk together egg yolks, sugar, lime juice, and lime zest. Place over a pot of simmering water and whisk continuously until the mixture thickens and doubles in volume, about 8-10 minutes. Remove from heat and let cool.

Make the sabayon

In a blender, combine ripe bananas, coconut milk, sugar, and lime juice. Blend until smooth. Pour into a container and freeze for at least 4 hours or until solid.

Prepare the sorbet

Slice the cheesecake and place a slice on each plate. Top with a spoonful of lime sabayon and a scoop of coconut & banana sorbet. Garnish with fresh strawberries.

Plate the dessert

cream cheese

granulated sugar

coconut milk

heavy cream

eggs

vanilla extract

shredded coconut

graham cracker crumbs

unsalted butter

egg yolks

lime zest

ripe bananas

fresh strawberries

In a saucepan, heat the heavy cream over medium heat until it begins to simmer. In a bowl, whisk together the egg yolks, sugar, vanilla extract, and salt. Gradually add the hot cream to the egg mixture while whisking constantly to temper the eggs.

Make the Custard

Pour the mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake at 325°F (160°C) for 30-35 minutes or until the custards are set but still slightly wobbly in the center.

Bake the Custard

Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 2 hours or overnight.

Cool and Chill

In a small saucepan, combine the cherries, sugar, and lemon juice. Cook over medium heat until the cherries soften and the mixture thickens slightly, about 5-7 minutes.

Prepare the Cherries

In a mixing bowl, cream together the butter and sugar until smooth. Stir in the vanilla. Gradually add the flour and salt, mixing until a dough forms.

Make the Dough

Roll the dough into a log, wrap it in plastic wrap, and refrigerate for at least 1 hour. Preheat the oven to 350°F (175°C). Slice the dough into rounds and place on a baking sheet. Bake for 12-15 minutes or until lightly golden.

Shape and Bake

Sprinkle an even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy top.

Caramelize the Sugar

fresh cherries

all-purpose flour

Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and black pepper.

Score and Season the Duck

Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 3-4 minutes for medium-rare. Remove from heat and let rest.

Cook the Duck Breasts

In a bowl, mix grated potatoes, shredded confit duck leg meat, salt, and black pepper.

Prepare the Mixture

Heat duck fat in a skillet over medium-high heat. Form potato mixture into patties and cook until golden brown and crispy, about 5 minutes on each side.

Cook the Rosti

In a saucepan, sauté garlic until fragrant. Add chopped kale, cooking until wilted.

Sauté the Kale

Pour in heavy cream and season with salt and black pepper. Simmer until thickened.

Add Cream

In a saucepan, combine red currant jelly, duck stock, red wine, and shallots. Bring to a boil.

Reduce heat and let simmer until the sauce thickens. Season with salt and black pepper to taste.

Simmer and Reduce

Duck breasts

Salt

Black pepper

Potatoes, grated

Duck fat

Confit duck leg meat, shredded

Kale, chopped

Heavy cream

Garlic, minced

Red currant jelly

Duck stock

Red wine

Shallots, chopped

Heat olive oil in a skillet over medium-high heat. Season the steelhead filets with salt and black pepper. Place the filets skin-side down in the skillet and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until the fish is cooked through.

Pan-Sear the Filet

Soak rice paper wrappers in warm water until soft. Place a few prawns, carrot, cucumber, red bell pepper, mint, and cilantro in the center of each wrapper. Fold in the sides and roll tightly. Repeat with remaining ingredients.

Make the Spring Rolls

In a saucepan, combine coconut milk, turmeric powder, minced garlic, lime juice, and salt. Heat over medium heat, stirring occasionally until warmed through and well combined.