In a wine glass, combine:

- 1 oz Aperol
- 2 oz Ya Cuvee 23 Cava

Fill glass 2/3 full with ice
- Add 1 oz soda

Garnish: orange slice

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REGULAR BATCH

- 8 oz Prairie Organic Vodka
- 8 oz Torres 10 Brandy
- 8 oz Espresso
- 4 oz Licor 43
- 4 oz Demerara Syrup

Yield 32 oz (1 Quart)

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LARGE BATCH

- 32 oz Prairie Organic Vodka
- 32 oz Torres 10 Brandy
- 32 oz Espresso
- 16 oz Licor 43
- 16 oz Demerara Syrup

Yield 4 Quarts

‍

In a shaking tin, combine:
- 1 oz Prairie Organic Vodka
- 1 oz Torres 10 Brandy
- 1 oz Espresso
- .5 oz Licor 43
- .5 oz Demerara Syrup

Shake for at least 30 seconds to incorporate and chill
Strain in to a chilled coupe glass
Garnish: 3 espresso beans floating on the foam

BATCH

In a shaking tin, combine:
- 4 oz Batch

Shake for at least 30 seconds to incorporate and chill
Strain in to a chilled coupe glass
Garnish: 3 espresso beans floating on the foam

Jamon Iberico Fat Washed Bourbon

• 2oz Melted Jamon Iberico Fat
• 750ml Four Roses or Redemption Bourbon

‍

Procedure:

‍

Melt the Fat

- Trim small pieces of fat off the iberico jamon leg. They should be the same size as the pieces we cut to serve guests, but about twice as thick. Fat should be fresh, cut off the Beher within the last 1-2 days.
- Put 2-3 pieces of the trimmed fat, in a small pot over low heat or use a double boiler
- Allow the fat to slowly melt into full liquid form.  
- When the fat starts to brown and bubble, remove that piece from the pot and discard
- Pour the liquid fat into a pint container on a scale
- Repeat with another piece of fat and continue until you have 2 oz by weight of liquid fat

‍

Combine the Fat with the Bourbon

- Allow the liquid fat to sit for 1-2 minutes to that it’s no longer lava hot but still liquid.  (If it’s lava hot, it will splash and bubble up when combined with the whiskey)
- Pour 750ml (24 fl oz) of Redemption or Four Roses bourbon into a quart container
- Add the slightly cooled liquid fat to the bourbon in the quart container
- Cover tightly with a lid and shake vigorously to combine

‍

Sit and Separate

- Allow the fat wash to sit for a total 24 hours: First, 6-12 hours at room temp.  Then another 12-18 hours (overnight) in the FREEZER. (The recommendation is to make it in the morning/afternoon, let it sit for the day, put it in the freezer overnight, and then pull it out the following morning/afternoon)
- The next day, remove it from the freezer
- The fat will have solidified on the top.  Remove the harden fat by scraping it out with a knife/spatula.
- Strain the bourbon into a clean quart container to remove any residual pieces of fat.
- Let the bourbon sit for an hour at room temp.  If there is still any residual fat remaining on the top of the bourbon, you should be able to easily scoop it out like you would the skin on burnt milk. If there is still any residual fat, strain it through cheese cloth.
- The remaining bourbon is ready!

- Label, date, and REFRIGERATE. Use within 7 days.

In a mixing glass, combine:
- 2 oz Iberico Fat Washed Four Roses or Redemption Bourbon
- .25 oz Demerara Syrup
- 2 dashes Angostura bitters

Stir to incorporate and chill
Strain in to a double old fashioned glass with 1 large ice cube
Garnish: Skewer of (base to point) folded slice of jamon, bada bing cherry, folded slice of jamon, folded orange peel (peeled to order)

SHISHITO SHOOTERS

In a shiking tin, combine:

• 8 oz of Shishito Margarita batch

Add ice and shake to chill
Strain into 6 shot glasses (will yield 12 oz after dilution)

TOAST POS Ring in as: 2 Shishito Margaritas

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‍

LIQUOR OF CHOICE

In a shaking tin, combine:

• 8 oz of Liquor

Add ice and shake to chill
Strain into 6 shot glasses (will yield 12 oz after dilution)

TOAST POS Ring in as: 4 of the liquor of choice

• 10 oz Four Roses Bourbon
• 10 oz Aperol
• 10 oz Amaro Nonino

Yield: 30oz, Just under 1 quart

In a shaking tin, combine:

• .75 oz Four Roses Bourbon
• .75 oz Aperol
• .75 oz Amaro Nonino
• .75 oz Lemon Juice

Add ice. Shake to chill and combine.  Strain into a chilled coupe.

Garnish: Expressed lemon peel

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OR

‍

In a shaking tin, combine:

• 2.25 oz Batch
• .75 oz Lemon Juice

Add ice. Shake to chill and combine.  Strain into a chilled coupe.

Garnish: Expressed lemon peel

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Spirits Batch

- 25 oz Infused Tequila
- 6.25 oz Ancho Verde

‍

Juice Batch

- 10.5 oz Frozen Mango Puree
- 10.5 oz Lime Juice
- 10.5 oz Simple Syrup

In a shaking tin, combine:

- 2 oz Hibiscus Infused Blanco Tequila (Pueblo Viejo or Cazadores)
- .5 oz Ancho Reyes Verde
- .75 oz Lime
- .75 oz Frozen Mango Puree
- .75 oz Simple

Add ice. Shake to chill and combine. Strain into salted glass (Wide, half rim, as seen in photo. Salt rim shouldn’t look sloppy) over fresh ice.

Garnish: fresh lime wheel

OR

In a shaking tin, combine:

- 2.5 oz Spirits Batch
- 2.25 oz Juice Batch

Add ice. Shake to chill and combine. Strain into salted glass (Wide, half rim, as seen in photo. Salt rim shouldn’t look sloppy) over fresh ice.

Garnish: fresh lime wheel

‍

Note: Mango Puree

Spirits Batch

- 25 oz Infused Tequila
- 6.25 oz Ancho Verde

‍

Juice Batch

- 10.5 oz Finest Call Mango Puree
- 10.5 oz Lime Juice
- 7 oz Simple Syrup

In a shaking tin, combine:

- 2 oz Hibiscus Infused Blanco Tequila (Pueblo Viejo or Cazadores)
- .5 oz Ancho Reyes Verde
- .75 oz Lime
- .75 oz Finest Call Mango Puree
- .5 oz Simple

Add ice. Shake to chill and combine. Strain into salted glass (Wide, half rim, as seen in photo. Salt rim shouldn’t look sloppy) over fresh ice.

Garnish: fresh lime wheel

OR

In a shaking tin, combine:

- 2.5 oz Spirits Batch
- 2 oz Juice Batch

Add ice. Shake to chill and combine. Strain into salted glass (Wide, half rim, as seen in photo. Salt rim shouldn’t look sloppy) over fresh ice.

Garnish: fresh lime wheel

In a shaking tin, combine:

• 3 oz Basmoon Vodka
• .25 oz Atxa Dry Vermouth
• .75 oz Piparra & Olive Brine

Add ice. Shake to chill and combine. Strain into a chilled coupe.

Garnish: 1 Piparra (loose) & a skewer with 3 Valdeon Blue Cheese stuffed Manzanilla olives

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**MODIFIER: If a guest wants to order this drink with a different spirit, use that spirit's "Martini" Toast button and use the new "El Matador" modifier

- 21 oz Four Roses or Redemption Bourbon
- 7 oz Torres 10 Brandy
- 3.5 oz Nixta Licor de Elote

Yield: 1 quart

In a mixing glass, combine:

- 1.5 oz Four Roses Bourbon
- .5 oz Torres 10 Brandy
- .25 oz Nixta Licor de Elote
- 2 drops Saline Solution

Add ice. Stir to chill and combine.
Strain into a DOF glass over a large ice cube

- Add 2 dashes Peach Bitters

Garnish: Fresh peach segment on top of the ice cube

OR

In a mixing glass, combine:

- 2.25 oz Batch
- 2 drops Saline Solution

Add ice. Stir to chill and combine.
Strain into a DOF glass over a large ice cube

- Add 2 dashes Peach Bitters

Garnish: Fresh peach segment on top of the ice cube

In a shaking tin, combine:

• 2 oz Sangria White Wine - Franzia REFRESHING White
• .25 oz Sangria Vodka
• .25 St. Elder Elderflower Liqueur
• .5 oz Lemon Juice
• .25 oz Mint Simple Syrup

DO NOT SHAKE. Swirl to combine and pour into a sangria glass over ice.

Top with

• 2 oz Brunch Cava

Stir briefly so the cava isn't just floating on top.

Garnish: A lemon wheel and mint sprig

‍

‍

MINT SYRUP

Combine:

• 1/2 Cup Mint leaves (compact into the measuring cup)
• 2 cups Sugar
• 2 cups Hot water

Stir to dissolve. Let steep for 30 minutes. Strain, label, and date

- 15 oz Ford's Gin
- 5 oz Atxa White Vermouth
- 5 oz Luxardo Bitter Bianco
- 5 oz Faccia Bruto Centerbe

Yields 30 oz (just under a quart)

In a mixing glass, combine:

- 1.5 oz Ford's Gin
- .5 oz Atxa White Vermouth
- .5 oz Luxardo Bitter Bianco
- .5 oz Faccia Bruto Centerbe
- 2 dashes Orange Bitters
- 1 bar spoon paella rice

Add ice. Stir to chill and combine.
DOUBLE Strain through a a fine mesh strainer to filter out the rice into a DOF glass with a large ice cube

Garnish: Lemon Peel

OR

In a shaking tin, combine:

- 3 oz Batch
- 2 dashes Orange Bitters
- 1 bar spoon paella rice

Add ice. Stir to chill and combine.
DOUBLE Strain through a a fine mesh strainer to filter out the rice into a DOF glass with a large ice cube

Garnish: Lemon Peel

‍

‍

‍

- 15 oz Prairie Organic Vodka
- 9 oz Aperol
- 6 oz Honey Syrup

Yields 30 oz (just under a quart)

In a shaking tin, combine:
- 1.25 oz Prairie Organic Vodka
- .75 oz Aperol
- .75 oz Grapefruit
- .25 oz Lemon
- .5 oz Honey Syrup

Add ice. Shake to incorporate and chill
Strain into a highball filled with fresh ice
- Top with Club Soda

Garnish: Grapefruit Wedge

OR

In a shaking tin, combine:
- 2.5 oz Batch
- .75 oz Grapefruit
- .25 oz Lemon

Add ice. Shake to incorporate and chill
Strain into a highball filled with fresh ice
- Top with Club Soda

Garnish: Grapefruit Wedge

SINGLE QUART
- 16 oz Infused Tequila
- 8 oz Lime
- 4 oz Simple Syrup
- 2 oz Triple Sec

Yield: 30 oz (just under 1 Quart or 8 Margaritas)

‍

SMALL BATCH
- 1 Quart Infused Tequila (32 oz)
- .5 QuartFresh Lime Juice (16 oz)
- .25 Quart Simple Syrup (8 oz)
- 4 oz Triple Sec

Yield: 2 x 30oz batches, Just under 2 quarts

‍

LARGE BATCH
- 4 Quart Infused Tequila (128 oz)
- 2 QuartFresh Lime Juice (64 oz)
- 1 Quart Simple Syrup (32 oz)
- .5 Quart Triple Sec (16 oz)

Yield: 8 x 30oz batches, Just under 8 quarts

‍

HUGE BATCH
- 9 L Infused Tequila (9.5 Quarts)
- 4.5 L Fresh Lime Juice (4.25 Quarts)
- 2.25 L Simple Syrup (2 quarts and 12 oz)
- 1.125 L Triple Sec (1 quart and 6 oz)

Yield: 19 x 30oz batches, Just under 19 quarts

‍

Shelf Life: 5 days

Use a lime wedge to wet the rim of a sangria glass and coat the outer rim with salt  

In a shaking tin combine:
- 2 oz Shishito Pepper Infused Tequila (Pueblo Viejo or Cazadores)
- 1 oz Lime Juice
- .5 oz Simple Syrup
- .25 oz Triple Sec    

 
Shake to incorporate and chill
Strain into a salted rocks glass over fresh ice
Garnish: a single shishito pepper, resting flat on top of the cocktail.

*Shishitos  should be pan sautéed, order with the kitchen

BATCH

In a shaking tin combine:
- 4 oz Batched Cocktail
‍
Shake to incorporate and chill
Strain into a salted rocks glass over fresh ice
Garnish: a single shishito pepper, resting flat on top of the cocktail.

*Shishitos  should be pan sautéed, order with the kitchen

Shelf Life: 5 days

SINGLE QUART
- 16 oz Shishito Infused Tequila
- 8 oz Lime
- 4 oz Simple Syrup
- 2 oz Triple Sec

Yield: 30 oz, Just under 1 Quart or 2.5 Pitchers)

‍

SMALL BATCH
- 1 Quart Shishito Infused Tequila (32 oz)
- .5 QuartFresh Lime Juice (16 oz)
- .25 Quart Simple Syrup (8 oz)
- 4 oz Triple Sec

Yield: 2 x 30oz batches, Just under 2 quarts or 5 pitchers

‍

LARGE BATCH
- 4 Quart Shishito Infused Tequila (128 oz)
- 2 QuartFresh Lime Juice (64 oz)
- 1 Quart Simple Syrup (32 oz)
- .5 Quart Triple Sec (16 oz)

Yield: 8 x 30oz batches, Just under 8 quarts or 20 pitchers

‍

HUGE BATCH
- 9 L Shishito Infused Tequila (9.5 Quarts)
- 4.5 L Fresh Lime Juice (4.25 Quarts)
- 2.25 L Simple Syrup (2 quarts and 12 oz)
- 1.125 L Triple Sec (1 quart and 6 oz)

Yield: 19 x 30oz batches, Just under 19 quarts or 47.5 pitchers

‍

In a small 1L pitcher:
- Fill with ice (about 1 quart)
- Pour 12oz of BATCHED MARGARITA over ice
- Stir for 20 seconds to chill. Ice will melt as it does when shaking
- Add ice to refill to the top

‍
Garnish: 2 shishito peppers, resting flat on top
Serve with specified number of glasses with salted or unsalted rim as requested

*Shishitos should be pan sautéed, order with the kitchen

FULL BATCH
Yield: 33 oz (a VERY full quart), makes 12 drinks

- 18 oz Cucumber Juice
- 9 oz Lemon Juice
- 6 oz Simple Syrup

HALF BATCH
Yield: 16.5 oz (a VERY full pint), makes 6 drinks

- 9 oz Cucumber Juice
- 4.5 oz Lemon Juice
- 3 oz Simple Syrup

‍

In a shaking tin, combine:

- 2 oz Banhez Mezcal
- 1.5 oz Cucumber Juice
- .75 oz Lemon Juice
- .5 oz Simple Syrup

Add ice. Shake to chill and combine.
Strain into a Highball glass and fill with fresh ice

Garnish: Cucumber Ribbon down the length of the glass and Bushy Mint Sprig

OR

In a shaking tin, combine:

- 2 oz Banhez Mezcal
- 2.75 oz Batch

Add ice. Shake to chill and combine.
Strain into a Highball glass and fill with fresh ice

Garnish: Cucumber Ribbon down the length of the glass and Bushy Mint Sprig

- 15 oz Thyme-Butterfly Pea Flower Tea
- 5 oz Honey Syrup
- 10 oz Lime Juice

Yield: 30 oz (Just under a quart)

In a Tubo, combine the following:
- 1.5 oz Thyme-Butterfly Pea Flower Tea
- .5 oz Honey Syrup
- 1 oz Lime Juice

Stir briefly to incorporate, then add:
- 2 oz Fever Tree Ginger Beer
- 2 oz Soda

Fill glass with ice
Garnish: two full sprigs of thyme arranged together

BATCH

In a Tubo, combine the following:
- 3 oz Batch
- 2 oz Fever Tree Ginger Beer
- 2 oz Soda

Fill glass with ice
Garnish: two full sprigs of thyme arranged together

‍

**If making with alcohol, add 2 oz of requested spirit and note the alcohol addition by putting a bamboo skewer in the drink

FULL BATCH:
Yield: 33 oz (a VERY full quart), Makes 12 drinks

- 6 oz Verjus Blanc
- 18 oz Watermelon Juice
- 6 oz Lime Juice
- 3 oz Guindilla Syrup

‍

HALF BATCH:
Yield: 16.5 oz (a VERY full pint), Makes 6 drinks

- 3 oz Verjus Blanc
- 9 oz Watermelon Juice
- 3 oz Lime Juice
- 1.5 oz Guindilla Syrup

In a shaking tin, combine:

- 1.5 oz Ritual Tequila
- .5 oz Verjus Blanc
- 1.5 oz Watermelon Juice
- .5 oz Lime Juice
- .25 oz Guindilla Syrup
- 2 drops Saline Solution

Add ice. Shake to chill and combine.
Strain into a rocks glass over fresh ice

Garnish: Bushy Basil Sprig

OR

In a shaking tin, combine:

- 1.5 oz Ritual Tequila
- 2.75 oz Batch
- 2 drops Saline Solution

Add ice. Shake to chill and combine.
Strain into a rocks glass over fresh ice

Garnish: Bushy Basil Sprig

- 8 oz Seedlip Garden
- 4 oz Lemon Juice
- 4 oz Honey Syrup

Yield: 1 Pint

or

- 16 oz Seedlip Garden
- 8 oz Lemon Juice
- 8 oz Honey Syrup

Yield: 1 Quart

‍

In a shaking tin, combine:

- 1.5 oz Ritual Gin
- 1 oz Seedlip Garden
- .5 oz Lemon Juice
- .5 oz Honey Syrup
- Half a bar spoon, flattened of Matcha powder

Add ice. Shake vigorously to chill, combine, and dissolved the matcha.
Strain into a highball glass
Fill with fresh ice

• Top with soda

Garnish: A bushy mint sprig

OR

In a shaking tin, combine:

- 1.5 oz Ritual Gin
- 2 oz Batch
- Half a bar spoon, flattened of Matcha powder

Add ice. Shake vigorously to chill, combine, and dissolved the matcha.
Strain into a highball glass
Fill with fresh ice

• Top with soda

Garnish: A bushy mint sprig

‍

**Matcha needs to be pure matcha green tea powder, NOT Matcha latte. You can buy it on Amazon.

REGULAR BATCH

- 8 oz Prairie Organic Vodka
- 8 oz Torres 10 Brandy
- 8 oz Espresso
- 4 oz Licor 43
- 4 oz Demerara Syrup

Yield 32 oz (1 Quart)

‍

LARGE BATCH

- 32 oz Prairie Organic Vodka
- 32 oz Torres 10 Brandy
- 32 oz Espresso
- 16 oz Licor 43
- 16 oz Demerara Syrup

Yield 4 Quarts

‍

In a shaking tin, combine:
- .75 oz Prairie Organic Vodka
- .5 oz Torres 10 Brandy
- .75 oz Espresso
- .25 oz Licor 43
- .25 oz Demerara Syrup

Shake for at least 30 seconds to incorporate and chill
Strain in to a chilled Nick and Nora glass
Garnish: 3 espresso beans floating on the foam

BATCH

In a shaking tin, combine:
- 2.5 oz Batch

Shake for at least 30 seconds to incorporate and chill
Strain in to a chilled Nick and Nora glass
Garnish: 3 espresso beans floating on the foam

CLASSIC

In a mixing glass combine:

- 2 oz Ford's Gin
- 1 Bar Spoon Dolin Dry Vermouth (1/8 oz)

 
Stir for to incorporate and chill
Strain into a chilled Nick and Nora
Garnish: Skewered Olive or Lemon Peel per guest's request

‍

DIRTY

In a mixing glass combine:

- 2 oz BCN Gin
- 1 Bar Spoon Dolin Dry Vermouth (1/8 oz)
- 1 Bar Spoon Olive Brine (1/8 oz)

‍
Stir to incorporate and chill
Strain into a chilled Nick and Nora
Garnish: 3 Skewered Olives

‍

DRY

In a mixing glass combine:

- 2 oz BCN Gin
- 0-.1oz Dolin Dry Vermouth

‍
Stir to incorporate and chill
Strain into a chilled Nick and Nora
Garnish: Skewered Olive or Lemon Peel per guest's request

CLASSIC

In a shaking tin combine:

- 2 oz Prairie Vodka
- 1 Bar Spoon Dolin Dry Vermouth (1/8 oz)

 
Shake to incorporate and chill
Strain into a chilled Nick and Nora
Garnish: Skewered Olive or Lemon Peel per guest's request

‍

DIRTY

In a shaking tin combine:

- 2 oz Vodka
- 1 Bar Spoon Dolin Dry Vermouth (1/8 oz)
- 1 Bar Spoon Olive Brine (1/8 oz)

‍
Shake to incorporate and chill
Strain into a chilled Nick and Nora
Garnish: 3 Skewered Olives

‍

DRY

In a shaking tin combine:

- 2 oz Vodka
- 0-.1oz Dolin Dry Vermouth

‍
Shake to incorporate and chill
Strain into a chilled Nick and Nora
Garnish: Skewered Olive or Lemon Peel per guest's request

In a shaking tin, combine:

• 3 oz Pueblo Viejo or Cazadores Tequila
• 3 oz Licor 43
• 1.5 oz Fresh Lime Juice

Add ice and shake to chill
Strain into 6 shot glasses (will yield 12 oz after dilution)