Seasonal farm syrup (current flavor: cucumber), bubbles

Farm-osa

Mimosa

Aperol Spritz

Bloody Mary

Milk & Honey Cider 12 oz

Miraculum, Pilsner, Mass Haze-Teria, Royal Raspeberry Sour, Peace Offering Stout

Pryes Brewing (MPLS) 16 oz

Prima Pave Blanc de Blanc 200 ml

Rabetillat I Vidl Cava Brut

Château de Campuget Tradition

Dopff & Irion Sylvaner

Villa Wolf Pinot Noir

Orange 12 oz

Minneapolis tap

Open Water (sparkling) 16 oz

Northern Soda Company 12 oz

Bootlegger Kombucha 12 oz

3Leche Zenzero

Iced Chiya Chai 16 oz

Hot Tea

Arnie Palmer 16 oz

Well Rooted Herbal Iced Tea 16 oz.

Cup of Joy Black Iced Tea 16 oz

Housemade Soda 16 oz

Black tea, lemonade, farm syrup (current flavor: cucumber)

Farmie Palmer 16 oz

Peel (optional) and roughly chop the seedless cucumber into 1-inch pieces until you have ~1 cup packed. If using a high-water cucumber, lightly pat pieces with a towel to remove excess surface water.

Prepare the cucumber

Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar fully dissolves and the mixture just comes to a simmer (do not boil vigorously). This should take about 3–4 minutes.

Make simple syrup base

Add the chopped cucumber (and optional mint leaves) to the warm syrup. Remove the pan from heat, cover, and let steep for 20 minutes to extract fresh cucumber flavor without cooking out brightness.

Infuse cucumber

After steeping, strain the syrup through a fine mesh sieve or cheesecloth, pressing lightly on the solids to extract liquid. Discard solids. Stir in 1 tablespoon fresh lemon juice to brighten and balance sweetness. Cool the syrup to room temperature, then refrigerate until cold. Yield: about 1 to 1 1/4 cups syrup. Keeps 7–10 days refrigerated in a sealed container.

Strain and finish syrup

Place a highball or Collins glass in the freezer for a few minutes or fill with ice to chill. Have your chilled sparkling water and syrup ready.

Chill glass and gather ingredients

In the chilled glass, add 1 cup ice. Pour in 2 tablespoons seasonal farm syrup (cucumber) and 1 tablespoon fresh lime juice. If making the alcoholic version, add 1.5 oz gin or vodka now. Stir gently to combine the syrup, citrus, and spirit.

Build the drink

Carefully top the mixture with 4 oz chilled sparkling water or club soda. Stir once very gently to integrate without losing too much carbonation.

Top with bubbles

Garnish with a cucumber ribbon or wheel and a sprig of mint. Serve immediately with a straw or stirrer. For a nonalcoholic version simply omit the spirit and proceed the same way.

Garnish and serve

seedless cucumber

granulated sugar

water

fresh lemon juice

fresh mint leaves (optional, for brightness)

seasonal farm syrup (cucumber)

fresh lime juice

gin or vodka (optional for alcoholic version)

chilled sparkling water or club soda

cucumber ribbon or wheel (garnish)

mint sprig (garnish)

If possible, chill the flute or coupe in the refrigerator for 10–15 minutes or fill briefly with ice water while assembling to ensure the drink stays cold.

Chill glass

If using a garnish, cut a thin wheel or half-moon slice from the orange and set aside.

Pour the chilled organic orange juice into the bottom of the chilled flute. Use approximately equal parts juice and sparkling wine for a classic mimic (about 3 oz juice for one serving).

Slowly top with chilled sparkling wine (about 3 oz). Pour gently down the side of the glass or over the back of a spoon to preserve bubbles and minimize foam and overflow.

Do not stir. Allow the liquids to settle so bubbles remain lively and the drink retains its effervescence.

Garnish the rim with the orange slice if desired and serve immediately while cold and bubbly.

Champagne flute (or coupe)

Fresh orange slice (for garnish, optional)

Organic orange juice (freshly squeezed preferred)

Chilled sparkling wine (Champagne, Cava, Prosecco, or other brut/sparkling)

Choose a large wine glass (or rocks glass). Fill the glass about three-quarters full with fresh ice cubes to chill the glass and keep the cocktail cold.

Prepare glass

Pour 3 oz chilled Prosecco into the ice-filled glass first. This helps preserve the bubbles and creates a better mixing base.

Slowly pour 2 oz Aperol over the Prosecco so the layers remain visually appealing. Pouring slowly helps maintain some effervescence.

Add Aperol

Add 1 oz chilled soda water to lighten the cocktail and add a gentle fizz. If you prefer a slightly less strong cocktail, add up to 1.5 oz soda.

Top with soda

Using a bar spoon or long spoon, give the drink 1–2 gentle stir rotations to combine ingredients without knocking out too much carbonation.

Gently stir

Finish by placing 1 fresh orange wheel on the rim or inside the glass. Serve immediately while cold and bubbly.

Prosecco (or other dry sparkling wine)

Aperol

Soda water (club soda)

Ice cubes

Orange wheel (for garnish)

Chill a highball or Collins glass by filling it with ice water for 1–2 minutes, then discard the water. Rim the glass lightly with lemon wedge and dip rim into celery salt (optional).

Fill a cocktail shaker or mixing glass halfway with fresh ice (about 1 cup).

Add chilled sake (4 oz), Lovejoy Bloody Mix (2 oz), fresh lemon juice (0.5 oz), prepared horseradish (0.5 tsp), 2 dashes Worcestershire sauce, and 2 dashes hot sauce into the shaker.

Season with a few grinds of fresh black pepper and a light sprinkle of celery salt to taste.

Stir the mixture gently for 15–20 seconds with a bar spoon (do not vigorously shake — sake is delicate and the mix contains tomato body you want integrated without over-aeration). Stirring chills and dilutes slightly for balance.

Fill the chilled serving glass with fresh ice. Strain the mixed Bloody Mary-sake blend into the glass over the ice.

Skewer two pitted green olives on a cocktail pick and rest across the rim or drop into the drink.

Add a lemon wedge on the rim and optionally a celery stalk for stirring. Taste and adjust heat/salt with additional hot sauce, Worcestershire, or celery salt if needed.

sake (chilled, preferably dry / Junmai or Ginjo)

Lovejoy Bloody Mix (or other high-quality Bloody Mary mix)

horseradish (prepared)

Worcestershire sauce

hot sauce (e.g., Tabasco)

black pepper

celery salt

large green olive (pitted)

lemon wedge

celery stalk (optional)

Pour the 10 oz of fresh apple cider into a small saucepan. Warm over low to medium-low heat until it reaches a gentle steaming point but not boiling (about 140–160°F / 60–70°C). Stir in the 1.5 tablespoons of raw honey and the 0.5 tablespoon of fresh lemon juice until the honey fully dissolves. Remove from heat.

Warm and dissolve honey

To avoid curdling, pour roughly 1 tablespoon of the warm cider slowly into the 2 oz of whole milk while whisking gently to temper the milk. Then return the tempered milk mixture into the saucepan with the warm cider, stirring gently to combine. Add 0.25 tsp vanilla extract and a pinch each of ground cinnamon and ground nutmeg; stir to incorporate.

Temper and add milk

Taste and adjust: if you want it sweeter, add up to 0.5 tablespoon more honey and stir until dissolved. Pour the milk and honey cider into a warmed 12 oz mug or glass. Garnish with a cinnamon stick and/or a thin apple slice if desired. Serve immediately while warm.

Finish and serve

For an iced Milk & Honey Cider: let the prepared cider cool to room temperature, then refrigerate until cold. Fill a 12 oz glass with ice, add the cold cider, stir gently, and garnish. If separation occurs, stir briefly before drinking.

Cold variation (optional)

fresh apple cider (or unfiltered apple juice)

whole milk (3.25% or whole)

raw honey

vanilla extract

ground cinnamon

ground nutmeg

optional: cinnamon stick for garnish

optional: thin apple slice for garnish

Chill all five beers to their ideal serving temperatures: Pilsner 38–45°F (3–7°C), Miraculum and Mass Haze-Teria (hazy/IPA style) 45–50°F (7–10°C), Royal Raspberry Sour 40–45°F (4–7°C), Peace Offering Stout 50–55°F (10–13°C). Allow beers to rest upright for at least 24 hours if they were recently transported to let sediment settle. Inspect labels for any special notes (e.g., conditioned, fruit additions).

Chill and inspect

Just before serving, gently roll or invert bottles that require resuspension (only if style/label indicates). Otherwise, avoid vigorous shaking. Open each bottle carefully over a sink to control foam; pour slowly into the tasting glass(es).

Prepare bottles

Arrange beers from lightest to heaviest and from lowest to highest perceived intensity: start with Pilsner, then Miraculum, then Mass Haze-Teria, then Royal Raspberry Sour, and finish with Peace Offering Stout. Pour each beer into its own small tasting glass (about 4–6 oz / 120–180 ml) leaving some headspace: tilt the glass 45 degrees, pour gently down the side until halfway, then tilt upright and finish to produce a 1/2–1 inch head. For the 16 oz single glass serving (if serving one beer at a time), pour the chosen beer following the same technique.

Pouring order and technique

Place the five tasting glasses on a flight paddle or arranged on a tray from left to right following the pouring order. Label each position (use small cards) with the beer name so tasters can track what they are sampling.

Set up flight

Provide water and plain crackers or bread between samples. Instruct tasters to sip water and eat a small cracker between beers if they need a palate reset. When tasting, first look (observe color and clarity), then swirl gently and smell (take 1–2 short sniffs), then take a medium-sized sip, letting the beer coat the mouth and note taste, mouthfeel, hop bitterness, acidity (for sour), roast (for stout), and finish. Take notes if desired.

Palate cleansing and tasting sequence

For the stout (Peace Offering), if it is too cold and flavors are muted, let it warm in the glass for 5–10 minutes to reach recommended serving range. For fruit-forward sour (Royal Raspberry Sour), serve slightly cooler to emphasize acidity and fruit character. Use a thermometer if precise temperatures are required.

Optional decanting and temperature adjustments

Recap any remaining beers with bottle caps or transfer to a resealable container and refrigerate upright. Consume the Royal Raspberry Sour and other fruited beers within a few days of opening for best flavor. Rinse glasses between pours if reusing a single glass for multiple beers, or use separate tasting glasses to avoid cross-contamination of flavors.

Clean up and storage

Miraculum (Pryes Brewing)

Pilsner (Pryes Brewing)

Mass Haze-Teria (Pryes Brewing)

Royal Raspberry Sour (Pryes Brewing)

Peace Offering Stout (Pryes Brewing)

16 oz tasting glass (or tulip/IPA glass)

Small tasting glasses (4–6 oz) or flight paddles

Water (for palate cleansing)

Plain crackers or unsalted bread

Chilled small pitcher (optional, for decanting)

Thermometer (optional)

Place the Prima Pave Blanc de Blanc (200 ml bottle) in the refrigerator for at least 2–3 hours before serving, or in an ice bucket with ice and water for 20–30 minutes until well chilled (ideally 6–8°C / 42–46°F).

Chill bottle

Select a clean flute or tulip glass. If you prefer the champagne extremely cold, chill the glass in the freezer for 10–15 minutes or place it briefly in the ice bucket; otherwise serving at refrigerator temperature is fine.

Prepare glassware

Remove the foil and loosen the wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle away from people or fragile items. Twist the bottle (not the cork) slowly to release the cork gently with a quiet pop to preserve bubbles.

Open the bottle

Tilt the flute at about 45° and pour about one-third of the bottle (approximately 65 ml) to allow bubbles to form gently. Straighten the glass and continue pouring to fill the glass to about two-thirds (final pour ~200 ml total will fill one large flute or two modest pours). Pour slowly to preserve carbonation and avoid overflow.

Pour

Twist a thin strip of lemon peel over the filled glass to release the oils, then drop the twist into the glass or rest it on the rim. If using, slide a thin slice of fresh strawberry into the glass for a subtle fruit note. Serve immediately while effervescence is lively.

If you used an ice bucket, return the bottle to the bucket to keep chilled between pours. Dispose of leftover bottle according to local recycling.

Prima Pave Blanc de Blanc (chilled)

Lemon twist

Ice (optional for chilling)

Optional: fresh strawberry slice

Place a champagne flute or coupe in the freezer or fill it with ice water to chill while you prepare the cocktail.

In a cocktail shaker, add the gin, fresh lemon juice, simple syrup, St-Germain (or elderflower syrup), and two dashes of orange bitters.

Combine base spirits

Add the ice to the shaker and shake vigorously for 10–12 seconds — long enough to chill and slightly dilute the mixture (the bright citrus and floral notes benefit from a brief shake).

Shake with ice

If you chilled the glass with ice water, discard the ice water and dry the glass. If you used the freezer, remove the glass and have it ready.

Double-strain the shaken mixture into the chilled flute or coupe (to remove small ice shards and pulp). Immediately top with 6 oz of well-chilled Cava Brut, pouring gently to preserve effervescence.

Strain and top with cava

Give the drink a very gentle stir (1–2 slow turns) to integrate the topped Cava with the shaken base without flattening the bubbles.

Finish

Express the oils of a lemon twist over the surface of the cocktail by holding the twist over the glass and giving it a quick squeeze away from you, then drop the twist into the drink or thread it on the rim.

If using, gently place an edible flower or microherbs on top for an elegant presentation. Serve immediately while the Cava is lively.

Cava Brut (chilled)

Gin (preferably London Dry)

Fresh lemon juice

Simple syrup (1:1 sugar to water)

St-Germain (elderflower liqueur) or elderflower syrup

Orange bitters

Ice (for shaking)

Edible flower or microherbs (optional)

Château de Campuget Tradition is typically a Rhône-style wine best served slightly chilled (white or rosé) or at cellar temperature (red) depending on the cuvée. Check the bottle type: if it's a white or rosé, chill it in the refrigerator for 45–60 minutes before serving; if it's a red, remove it from the refrigerator 20–30 minutes before serving to take off any chill.

Fill an ice bucket halfway with ice and water if you prefer to keep the bottle chilled at the table. Place the bottle in the ice bucket 10–15 minutes before serving to rapidly cool it (for white/rosé) or to keep it at a cool, steady temperature (for lighter reds).

Arrange 6 wine glasses. Pour small initial tastes (about 2–3 oz / 60–90 ml) so guests can appreciate the aroma, then top up as desired during the meal. Aim for each serving to be about 5 oz (150 ml) when filling glasses for a standard pour.

Preheat oven to 180°C (350°F). Using a serrated knife, slice the baguette into 1–1.5 cm (1/2 inch) slices on a slight diagonal. Arrange slices on a baking sheet. Spread a light thin layer of unsalted butter on one side of each slice if desired. Toast in the oven 6–8 minutes until lightly golden and crisp. Remove and let cool slightly on a rack.

Prepare bread

On a large serving board, fan the thin slices of Comté or Gruyère in one area. Place the saucisson slices in a separate cluster. If using the soft-ripened cheese, score the top lightly and place the whole wheel on the board so guests can spread onto bread or crackers.

Arrange cheeses and charcuterie

Spoon the mixed olives into a small bowl and place on the board. Place cornichons in a small ramekin. Add washed grapes in a small bunch or loose cluster for easy picking. Put the whole-grain mustard and honey in tiny bowls with small spoons for guests to add to cheese or bread.

Add accompaniments

Tuck fresh thyme sprigs between cheeses and meats as a light aromatic garnish. Arrange the toasted baguette slices around the board so guests can build bites that pair with Château de Campuget Tradition.

Garnish and finish

Serve the platter immediately with the prepared wine. Encourage guests to try small combinations — for example: Comté + honey + a sip of wine; saucisson + cornichon + wine; soft cheese + mustard + bread + wine — to discover preferred pairings with the bottle.

If serving outdoors or for a longer period, keep perishable cheeses on a small cooling tray or return them to the refrigerator between courses. Refill the ice bucket as needed to maintain the wine at the desired temperature.

Leftover bread can be stored in an airtight container for 1–2 days; leftover opened wine should be resealed and kept in the refrigerator for 2–4 days (whites/rosés) or recorked and stored cool for reds, and consumed within 2–3 days for best quality.

Farm-osa

Mimosa

Aperol Spritz

Bloody Mary

Milk & Honey Cider 12 Oz

Pryes Brewing (mpls) 16 Oz

Prima Pave Blanc De Blanc 200 Ml

Rabetillat I Vidl Cava Brut

Château De Campuget Tradition

Dopff & Irion Sylvaner

Villa Wolf Pinot Noir

Orange 12 Oz

Minneapolis Tap

Open Water (sparkling) 16 Oz

Northern Soda Company 12 Oz

Bootlegger Kombucha 12 Oz

3leche Zenzero

Iced Chiya Chai 16 Oz

Hot Tea

Arnie Palmer 16 Oz

Well Rooted Herbal Iced Tea 16 Oz.

Cup Of Joy Black Iced Tea 16 Oz

Housemade Soda 16 Oz

Farmie Palmer 16 Oz