GUINNESS

HEINEKEN

BUD LIGHT

COORS ORIGINAL

COORS LIGHT

WELLINGTON

FOUR MARGARITAS OF YOUR CHOICE MADE WITH PATRON BLANCO Select four from the following: Dill Pickle Hazelnut Cookie (+3) Cadillac (+3) Pistachio • Gochujang Honey Coconut • Mojito • Dirty Spiced Apple Pomegranate

MARGARITA TREE

White rum extract / tequila extract NOA non-alcoholic coffee liqueur cookie syrup/frothed espresso

WAKE & BAKE

HP Juniper non-alcoholic gin NOA non-alcoholic Italian aperitif NOA non-alcoholic sweet vermouth candied Campari

SUPER NOGRONI

Glenfiddich 12 single malt Scotch pear syrup/pear juice / brown sugar simple syrup/lemon juice / black walnut bitters

PEAR ME OUT

Smith & Cross Jamaican rum / Amaro Averna sweet potato / brown sugar simple syrup Amargo Chuncho bitters / saline

SWEET LITTLE LIES

Vodka Friday yuzu vodka / Amaro Nonino spiced apple cinnamon syrup / lemon juice black walnut bitters

SLICE OF SOUR

Dark spiced rum extract / bourbon extract lime juice/simple syrup / Wellesley pumpkin

MIDNIGHT MISCHIEF

Bombay Sapphire gin / brandy & benedictine liqueur rosemary clove syrup chocolate bitters / saline

HERB YOUR ENTHUSIASM

Non-alcoholic rum & elderflower extracts blueberries/lemon juice / simple syrup

BLUEBERRY FIELDS FOREVER

NOA non-alcoholic spiced rum blackberry syrup / lime juice cranberry / Coca Cola

DIRTY SODA

Pike Creek whiskey / sweet vermouth Liquor 43/miso / aztec chocolate bitters

TWO MOONS

Cazadores blanco tequila / Cointreau ginger syrup/pomegranate juice lemon juice/plum bitters

TEQUILA ME SOFTLY

buttermilk fried chicken thigh / pickled cabbage russian dressing / chili honey

CHICKEN SANDWICH

2 piece frites/house coleslaw southern style biscuit / Add gravy

FRIED CHICKEN

slow cooked short rib / queso crema verde/cotija cheese / flour tortilla beef jus for dipping

BIRRIA TAQUITOS

Fireball cinnamon whisky / cherry brandy orange juice/lemon juice / ginger syrup ginger ale / soda / cranberries

SOMETHING CINNFUL

Porcini infused Hendricks Orbium / Strega Alberti Benevento / lapsang souchong Dry Vermouth lemon rind

ITSY BITSY TEENY WEENY LAPSANG SOUCHONG PORCINI MARTINI

Ensure the Guinness is chilled to 3–6°C (37–43°F). Inspect the bottle or can for damage. Choose a clean, room-temperature tulip pint glass (a slightly chilled glass is acceptable but avoid freezing).

Chill and inspect

If desired, briefly rinse the glass with cold water and invert on a rack to remove dust. Do not dry with a towel that might leave lint; leaving a thin film of water helps head formation.

Rinse glass (optional)

Open the 500 ml bottle or can of Guinness carefully. If it's a bottle, use a bottle opener; if a can, pull the tab cleanly.

Open container

Hold the glass at a 45-degree angle. Begin pouring steadily, aiming for the middle of the sloped side of the glass. Pour until the glass is about three-quarters full (leave space for the head and settling).

Initial pour

Set the glass down and allow the beer to settle for 60–90 seconds. You should see the distinctive creamy head form and the surge of bubbles. After settling, top up by pouring into the center of the glass until the head rises slightly above the rim into a gentle dome (do not overflow).

Settle and top up

Place the filled glass on a coaster if using. Serve upright with the label visible if desired. Optionally, garnish the rim with a small lemon slice (not traditional for Guinness) or present plain to enjoy the beer’s aroma and creamy head.

Final presentation

Advise the drinker to sip slowly to appreciate the roasted barley, coffee- and chocolate-like notes, and the smooth nitro-driven creaminess. If poured from a widget can, expect a slightly heavier, creamier head similar to draught.

Tasting notes

Guinness Draught (can or bottle)

Tulip pint glass (clean, room temperature)

Lemon slice (optional, for garnish)

Coaster (optional)

Place the Heineken bottle in the refrigerator for at least 2–3 hours prior to serving. For faster chilling, submerge the bottle in an ice-water-salt slurry for 10–15 minutes or in the freezer for 20–30 minutes (do not forget it so it doesn't freeze and crack).

Chill bottle

Optional: Rinse a clean pint or beer glass with cold water and tilt it while pouring to preserve carbonation and reduce foaming. If you prefer a very cold glass, chill the glass in the freezer for 10–15 minutes beforehand.

Prepare glass

Open the chilled Heineken bottle using a bottle opener. Hold the glass at a 45° angle and pour the beer gently down the side until it is about two-thirds full. Then straighten the glass and pour the remaining beer into the center to form a 1–1.5 cm head (foam) on top. This releases aromas and creates a proper head.

Open and pour

If using a lime wedge, run it around the rim of the glass and drop the wedge into the beer or serve it on the side. Do not add ice to the bottle; if you used ice cubes to chill quickly, discard the ice before pouring into the glass to avoid diluting the beer. Serve immediately while carbonation and temperature are optimal.

Heineken beer (lager)

Lime wedge

Ice cubes (if preferred chilled quickly)

Run a lime wedge around the rim of a chilled rocks glass. Dip rim lightly into a small dish of fine sea salt so it adheres. Set glass aside.

In a cocktail shaker, add 2 oz silver tequila, 1 oz fresh lime juice, 0.5 oz fresh orange juice, 0.5 oz agave syrup, and 0.5 oz Aperol. These elements form SOL's bright, slightly bitter-sweet foundation.

Combine base ingredients

Add 0.5 oz egg white (or aquafaba) and 2 dashes grapefruit or orange bitters to the shaker. Without ice, secure the shaker and shake vigorously for 15–20 seconds to emulsify and build a frothy foam.

Dry shake

Add a generous handful of ice to the shaker. Shake again hard for 10–12 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

Wet shake

Double-strain the cocktail into the prepared salt-rimmed rocks glass filled with fresh ice. Top with 1 oz chilled club soda to lighten the drink and give a subtle sparkle.

Strain and top

Allow the citrus foam to settle on top. Carefully place a lime wheel on the foam's edge and rest a thin orange twist across the top. Optionally express the orange twist oils over the surface before placing it for added aroma.

Set the foam and garnish

Serve immediately. SOL is intended to be a bright, balanced, slightly bitter and salty tequila cocktail with a citrus foam cap. Stir gently if you prefer more integration of foam and liquid.

silver (blanco) tequila

fresh lime juice

fresh orange juice

agave syrup (1:1 simple)

Aperol

egg white (or aquafaba for vegan)

grapefruit bitters (or 2 dashes orange bitters)

club soda (chilled)

fine sea salt (for rim)

lime wheel

thin orange twist

ice (cubed)

If desired, place the pint glass in the freezer for 10–15 minutes before serving, or fill with ice for immediate chill. A cold glass keeps the beer colder longer but is not required.

Chill glass (optional)

If using ice in the glass, add 3–4 ice cubes now. Note: adding ice dilutes the beer as it melts; many drinkers prefer no ice.

Hold the bottle or can upright and remove any cap using a bottle opener (for bottle) or lift the tab (for can). Keep the beer upright to avoid excessive foaming.

If the beer was warm, place it in the refrigerator for at least 30 minutes to chill to about 38–45°F (3–7°C). Serving cold improves refreshment.

Tilt the chilled pint glass to about 45 degrees. Begin pouring the beer slowly down the side of the glass so it flows gently, reducing foam.

When the glass is roughly half full, gradually tilt the glass upright and finish pouring into the center to create a 1–1.5 inch (2–4 cm) head of foam. Adjust pouring speed to control foam level.

Optionally, run a lime wedge around the glass rim and drop the wedge into the beer for a citrus accent. Serve immediately.

Bud Light (bottle or can)

Lime wedge (optional)

Ice (optional)

Pint glass or chilled glass

Bottle opener (if using bottle)

Place the beer bottle/can and the glass in the refrigerator or a cooler for at least 30 minutes before serving. Coors is best served cold (ideally around 36°F / 2°C). If you're short on time, fill the glass with ice for 2–3 minutes to chill it, then discard the ice.

Chill glass and beer

Check the bottle or can for any damage or contamination. Ensure the beer is within its best-by date and has been stored upright in a cool place.

Inspect packaging

Use a bottle opener to remove the cap from a bottle or pop the tab on a can. Handle gently to avoid agitation which can cause excessive foaming.

Open beer

Hold the chilled glass at a 45-degree angle. Begin pouring the Coors gently down the side of the glass so the liquid flows smoothly, reducing foam. Pour until the glass is about three-quarters full.

Tilted pour

Gradually tilt the glass upright as you finish pouring, allowing a 1/2–1 inch (1–2 cm) head of foam to form. This head helps release aroma and gives a proper mouthfeel.

Straighten and finish pour

If serving over ice (personal preference), add 3–4 ice cubes to the chilled glass before pouring. Note: ice will dilute the beer and mute flavors; this is a regional or personal preference rather than a recommended practice.

On the rocks (not recommended for most lagers)

If desired, rub the rim of the glass with a lime wedge and drop the wedge into the beer or serve it on the side. Coors Original is traditionally served without garnish.

Garnish (optional)

Serve immediately while cold. Hold the beer by the base of the glass to avoid warming. Sip and enjoy. Dispose of bottle responsibly (recycle) after drinking.

Coors Original Lager (chilled)

Ice (if serving on the rocks, optional)

Beer glass (pilsner or pint), chilled

Bottle opener (if using bottles) or tap handle

Place the Coors Light in the refrigerator for at least 1–2 hours before serving, or chill quickly in an ice bath (about 20 minutes) until the exterior is frosty. Serve very cold—Coors Light is best between 34–38°F (1–3°C).

Chill bottle or can

If using a glass and you prefer it extra cold, place the glass in the freezer for 10–15 minutes or fill it with ice cubes and cold water for 1–2 minutes, then discard the ice water and dry the glass.

Open the can or bottle carefully. If using a glass, hold the glass at a slight angle (about 45°) and pour the beer gently down the side to produce a small, half- to one-inch head of foam. Pouring straight down will create more foam; adjust pour speed to control head size.

If desired, present a lime or lemon wedge alongside the glass for guests who like a citrus accent. Do not drop the wedge into the beer unless the drinker prefers it; Coors Light is typically served without added citrus.

Serve immediately while cold. If you used ice cubes in the glass, remove them before pouring to avoid diluting the beer.

Coors Light (bottle or can)

Lime wedge or lemon wedge

Ice (if desired; for a chilled glass)

Chilled glass (beer mug or pint)

In a medium bowl whisk together 1 cup sifted all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder and 1 tsp salt and 1/2 tsp freshly ground black pepper until evenly combined. Make a well in the center. Add the cold egg and pour in 1.5 cups cold Helles lager gradually while whisking to form a smooth, slightly thick batter. Add 3–4 ice cubes to keep the batter icy cold and whisk briefly. The batter should be the consistency of heavy cream — it will thicken slightly as it rests. Cover and chill in the refrigerator for at least 15 minutes while you prepare the pork and oil.

Make the beer batter

Pour about 6–8 cups vegetable oil into a deep, heavy pot or deep-fryer, leaving at least 3 inches headspace. Attach a deep-fry thermometer and heat the oil to 350°F (175°C). Maintain 350°F for frying; adjust heat as necessary.

Heat the oil

Working in small batches, dredge each pork medallion lightly in 1/2 cup flour (shake off excess). Season the floured pork with 1 tsp kosher salt and 1/2 tsp black pepper. Hold a pork piece by the edge and dip fully into the chilled beer batter, allowing excess to drip off for 3–5 seconds. Carefully lower into the hot oil. Fry 3–4 pieces at a time (do not overcrowd) until the coating is golden brown and an instant-read thermometer inserted into the pork reads 145°F (63°C), about 3–5 minutes per side depending on thickness. Use a slotted spoon or spider to flip and remove. Transfer fried pork to a wire rack set over a baking sheet lined with paper towels to drain and rest for 3 minutes.

Batter-dip and fry

Trim any silver skin and excess fat from 1 lb pork tenderloin or boneless loin and cut into 6–8 medallions about 1-inch thick (or leave whole and pound to even thickness). Pat dry with paper towels to remove surface moisture — this promotes better adhesion of flour and batter. Season medallions on both sides with the 1 tsp kosher salt and 1/2 tsp black pepper used in the batter-dip step.

Prepare the pork

If using a whole loin, preheat oven to 375°F (190°C). After frying to golden in the oil, transfer the entire wrapped/well-coated loin to a baking sheet and roast 6–8 minutes to reach 145°F (63°C) internal temperature. Let rest before slicing.

Sprinkle each fried pork piece with 1/2 tsp coarse sea salt immediately after removing from the oil so it adheres. Place the medallions on a warmed serving platter. Garnish with 2 tbsp chopped fresh parsley and serve with lemon wedges alongside for squeezing. Offer extra cold Helles lager as a pairing.

Season and serve

Helles lager (cold)

All-purpose flour (sifted)

Cornstarch

Baking powder

Egg (large)

Ice cubes

Salt

Black pepper (freshly ground)

Vegetable oil (for deep frying)

Skin-on pork tenderloin medallions (about 1-inch thick) or boneless pork loin steaks

All-purpose flour (for dredging)

Kosher salt (for pork)

Black pepper (for pork)

Lemon wedges

Fresh parsley (chopped)

Coarse sea salt

Combine 8 oz Patrón Silver, 4 oz triple sec, 6 oz fresh lime juice and 3 oz simple syrup in a large pitcher or mixing container. Stir to combine and chill. This base yields four 3.5–4 oz margaritas (before additional variation modifiers and ice).

Prepare base batch

Fill a cocktail shaker halfway with ice. For each margarita, pour 2 oz of the pre-made base into the shaker (adjust slightly if a variation adds more liquid), then add any variation-specific ingredients listed below. Shake vigorously for 10–12 seconds and strain into the prepared glass over fresh ice.

For one cocktail: add 2 oz base + 0.5 oz dill pickle brine into the shaker with ice. Shake and strain into a rocks glass rimmed with coarse salt (or dill pickle salt if available). Garnish with a dill sprig and a pickle spear if desired.

Dill Pickle Margarita

For one cocktail: add 2 oz base + 0.5 oz hazelnut liqueur + 0.25 oz brown butter syrup into the shaker with ice. Rim the glass with lime then dip in crushed chocolate cookie crumbs. Shake and strain into the prepared glass over fresh ice. Garnish with a few cookie crumbs or a toasted hazelnut.

Hazelnut Cookie Margarita (+$3)

For one cocktail: add 2 oz base + 0.25 oz extra orange liqueur into the shaker with ice. Shake and strain into a rocks glass over ice. Carefully float 0.25 oz reposado or Grand Marnier on top by pouring slowly over the back of a spoon. Garnish with an orange twist.

Cadillac Margarita (+$3)

For one cocktail: rim the glass with lime and crushed pistachios. In the shaker add 2 oz base + 0.5 oz pistachio syrup with ice. Shake and strain into the prepared glass over fresh ice. Garnish with a sprinkle of crushed pistachio on top.

Pistachio Margarita

For one cocktail: in a small cup, blend 0.25 tsp gochujang with 0.5 oz honey syrup until smooth. Add 2 oz base and the gochujang-honey mixture into the shaker with ice. Shake vigorously and strain into a glass rimmed with toasted sesame salt or plain salt. Garnish with a thin lime wheel; expect a sweet-spicy finish.

Gochujang Honey Margarita

For one cocktail: rim half the glass with lime and press toasted shredded coconut into the rim. Add 2 oz base + 0.5 oz toasted coconut (if using coconut liqueur, adjust base triple sec down by 0.25 oz) into the shaker with ice. Shake and strain into the prepared glass over fresh ice. Garnish with a curl of toasted coconut.

Coconut Margarita

For one cocktail: in the shaker, gently muddle 6 mint leaves with 0.25 oz simple syrup. Add 2 oz base and ice, shake briefly (6–8 seconds) to chill and lightly bruise the mint. Strain into a glass over fresh ice and top with 1 oz soda water. Garnish with a mint sprig and a lime wedge.

Mojito-style Margarita

For one cocktail: add 2 oz base + 0.5 oz olive brine into the shaker with ice. Shake and double-strain into a rocks glass over fresh ice to remove any olive solids. Garnish with two green olives on a pick and optionally a pinch of cracked black pepper for a spiced note.

Dirty Margarita (Spiced Olive)

For one cocktail: add 2 oz base + 1 oz apple cider + 0.25 oz allspice or cinnamon syrup into the shaker with ice. Shake and strain into a glass rimmed with cinnamon-sugar over fresh ice. Garnish with a thin apple slice or cinnamon stick.

Spiced Apple Margarita

For one cocktail: add 2 oz base + 1 oz pomegranate juice into the shaker with ice. Shake and strain into a glass over fresh ice. Garnish with a few pomegranate seeds and a lime wheel.

Pomegranate Margarita

Classic salt or sugar rim: rub a lime wedge around the glass rim, then dip into coarse salt or sugar (or a flavored rim such as crushed pistachio, toasted coconut, or cookie crumb) to coat evenly.

Prepare small amounts of flavored rims (crushed pistachio, cookie crumbs, toasted coconut) on separate saucers to avoid cross-contamination between variations.

Garnish each margarita according to its variation: dill sprig/pickle spear for Dill Pickle, toasted hazelnut or cookie crumb for Hazelnut Cookie, orange twist for Cadillac, crushed pistachio for Pistachio, lime wheel for Gochujang Honey, toasted coconut for Coconut, mint sprig for Mojito, olives for Dirty, apple slice/cinnamon stick for Spiced Apple, pomegranate seeds for Pomegranate.

Guinness

Heineken

Sol

Bud Light

Coors Original

Coors Light

Wellington

Margarita Tree

Wake & Bake

Super Nogroni

Pear Me Out

Sweet Little Lies

Slice Of Sour

Midnight Mischief

Herb Your Enthusiasm

Blueberry Fields Forever

Dirty Soda

Two Moons

Tequila Me Softly

Chicken Sandwich

Fried Chicken

Birria Taquitos

Something Cinnful

Itsy Bitsy Teeny Weeny Lapsang Souchong Porcini Martini