The Menu

Ingredients

Makes 1 cocktail

• 1 1/2 oz London dry gin
• 3/4 oz Lillet Blanc
• 1/4 oz elderflower liqueur
• 2 dashes orange bitters
• Long lemon twist, to garnish

Method

1. Chill a coupe glass in the freezer.
2. Add the gin, Lillet Blanc, elderflower liqueur and bitters to a mixing glass filled with ice.
3. Stir for about 30 seconds, until very cold.
4. Strain into the chilled coupe and curl the lemon twist around the rim.

Ingredients

Makes 1 cocktail

• 1 1/2 oz aged dark rum
• 1/2 oz coffee liqueur
• 1/2 oz Averna
• 1/4 oz demerara syrup
• 2 dashes chocolate bitters
• Wide orange peel, to garnish

Method

1. Add the rum, coffee liqueur, Averna, demerara syrup and bitters to a mixing glass filled with ice.
2. Stir for about 20 seconds.
3. Strain into a rocks glass over one large ice cube.
4. Twist the orange peel over the drink and tuck it into the glass.

Ingredients

Makes 1 cocktail

• 1 1/2 oz reposado tequila
• 1/2 oz apricot liqueur
• 3/4 oz fresh lime juice
• 1/2 oz agave syrup
• 2 dashes orange bitters
• Dehydrated orange wheel, to garnish

Method

1. Add the tequila, apricot liqueur, lime juice, agave syrup and bitters to a shaker filled with ice.
2. Shake hard for about 12 seconds.
3. Strain into a rocks glass over one large ice cube.
4. Rest the dehydrated orange wheel on the rim.

Ingredients

Makes 1 cocktail

• 1 1/2 oz bourbon
• 1/2 oz orange liqueur
• 3/4 oz fresh lemon juice
• 1/2 oz chamomile-honey syrup
• 1/2 oz egg white or aquafaba
• 2 dashes aromatic bitters
• Orange twist and 3 drops of aromatic bitters, to garnish

Method

1. For the syrup, steep one chamomile tea bag in 1/4 cup of just-boiled water for 5 minutes. Remove the tea bag, stir in 1/4 cup of honey and let it cool.
2. Add the bourbon, orange liqueur, lemon juice, syrup, egg white and 2 dashes of bitters to a shaker without ice and shake for 15 seconds.
3. Add ice and shake for another 12 seconds.
4. Strain into a chilled coupe and let the foam settle.
5. Dot 3 drops of bitters on the foam and garnish with the orange twist.

Raw egg white is not recommended for anyone who is pregnant or has a weakened immune system. Use pasteurized egg white or aquafaba instead.

Ingredients

Makes 1 cocktail

• 1 oz Cognac
• 1/2 oz pear liqueur
• 1/2 oz fresh lemon juice
• 1/4 oz honey syrup (equal parts honey and warm water)
• 1 dash orange bitters
• 2 oz chilled Brut Champagne, to top
• Frozen green grape on a cocktail pick, to garnish

Method

1. Add the Cognac, pear liqueur, lemon juice, honey syrup and bitters to a shaker filled with ice.
2. Shake for about 10 seconds.
3. Strain into a chilled coupe.
4. Top gently with the Champagne and rest the grape across the rim.

Ingredients

Serves 4 to 6

• 8 oz cured meats, such as prosciutto, salami and soppressata
• 12 oz cheese, such as Brie, aged cheddar and Manchego
• 1 box assorted crackers
• 1 small bunch red grapes
• 1 small bunch green grapes
• 1 cup fresh fruit, such as strawberries or sliced pear

Method

1. Take the cheese out of the refrigerator 30 minutes before serving.
2. Place the cheeses on a large board, leaving space between them.
3. Fold or roll the meats and arrange them in loose groups beside the cheese.
4. Add the grapes and fruit, then fill the remaining gaps with crackers.
5. Serve within 2 hours.

Ingredients

Serves 4

• 1 lb large shrimp, peeled and deveined, tails on
• 1 lemon, halved, plus wedges to serve
• 1 bay leaf
• 1 tbsp kosher salt
• 1/2 cup ketchup
• 2 tbsp prepared horseradish
• 1 tbsp fresh lemon juice
• 1 tsp Worcestershire sauce
• Hot sauce, to taste

Method

1. Stir together the ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce. Chill until needed.
2. Bring 8 cups of water to a boil with the lemon halves, bay leaf and salt.
3. Add the shrimp and cook for 2 to 3 minutes, until pink and opaque.
4. Move the shrimp to a bowl of ice water for 5 minutes, then drain and pat dry.
5. Chill for at least 30 minutes. Spoon the sauce into small glasses, hang the shrimp around the rims and serve with lemon wedges.

Ingredients

Serves 6 to 8

• 10 oz frozen chopped spinach, thawed
• 14 oz can artichoke hearts, drained and chopped
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 2 garlic cloves, minced
• 1 baguette, sliced
• 2 tbsp olive oil

Method

1. Heat the oven to 375°F.
2. Squeeze as much water as you can from the spinach using a clean towel.
3. Stir together the cream cheese, sour cream, mayonnaise, garlic, Parmesan and 1/2 cup of the mozzarella until smooth. Fold in the spinach and artichokes, then season with salt and pepper.
4. Spread in a small baking dish and top with the remaining mozzarella.
5. Bake for 20 to 25 minutes, until bubbling and golden at the edges.
6. Brush the baguette slices with olive oil and toast on a baking sheet for 8 to 10 minutes, until crisp. Serve with the warm dip.

Ingredients

Serves 4

• 2 lb russet potatoes, cut into 1/4-inch fries
• 1/4 cup neutral oil
• 2 tbsp unsalted butter
• 3 garlic cloves, minced and divided
• 1 tsp truffle oil
• 1/2 cup finely grated Parmesan
• 2 tbsp chopped parsley
• 1/2 cup mayonnaise
• 1 tbsp fresh lemon juice

Method

1. Heat the oven to 450°F and line two baking sheets with parchment.
2. Soak the potatoes in cold water for 30 minutes, then drain and dry them thoroughly.
3. Toss the potatoes with the oil and a good pinch of salt, then spread them in a single layer on the sheets.
4. Bake for 30 to 35 minutes, turning once, until golden and crisp.
5. For the aioli, stir the mayonnaise and lemon juice with one of the minced garlic cloves.
6. Melt the butter in a small pan and cook the remaining garlic for 1 minute. Toss the hot fries with the garlic butter and truffle oil.
7. Add the Parmesan and parsley, toss again and serve right away with the aioli.