recipes

Carne Asada Plate
Skirt steak marinated in citrus, soy, and warm spices, grilled hard for deep char, rested, and sliced against the grain in sections for maximum tenderness. Served with cilantro-lime jasmine rice, smoky salsa roja, and blistered charred cebollitas.
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Cucumber Yuzu Tonic Mocktail
Cucumber mashed cold with honey for osmotic extraction — yuzu zest cold-infused exactly 20–30 minutes, strained, yuzu juice added cold, topped with tonic water. Nearly clear, intensely floral, cool, and precisely flavoured.
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Mint Lemonade Spritz — French Style Mocktail
Lemon zest simmered with white sugar and honey — fresh lemon juice added cold, mint cold-infused 20–30 minutes, white verjus stirred in for wine-adjacent complexity. Topped with club soda in wine glasses. Pale lemon, crisp, and specifically French.
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Negroni Sbagliato Style Bitter Orange Mocktail
Bitter orange cordial from fresh citrus, brown sugar, hibiscus, and brief herbal infusion — combined with a black tea and chamomile bitter base, poured over a large ice cube, topped with sparkling water. Expressed orange peel over the surface. Deep amber, bitter, and fully adult.
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Peach White Tea Spritzer Mocktail
Ripe peaches simmered in thin slices — white tea steeped at 70–85°C for exactly 4–5 minutes with thyme, tea removed, residual infusion completed, honey and salt dissolved while warm. Strained, chilled, topped with club soda. Light, floral, and refined.
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Fig Honey Lemon Sparkler Mocktail
Ripe fig flesh cooked below 40°C with honey, water, and lemon zest — lemon juice added off heat, mashed and strained, chilled, topped with club soda in wine glasses with a long lemon peel strip. Warm amber, honey-sweet, and specifically autumnal.
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Coconut Lime Sparkling Mocktail
Honey dissolved in fresh lime juice, lime zest and mint cold-infused 15–20 minutes — coconut water added after straining, topped with club soda in wine glasses with lime and mint. No cooking. Light, tropical, and specifically refreshing.
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Tomato Basil Virgin Mary Mocktail
Very ripe tomatoes deseeded and briefly blended with celery, fresh basil, lemon, and seasoning — gently strained for body-with-flow, chilled 30 minutes, served over ice with celery, lemon, and cracked black pepper. The savoury mocktail for every brunch table.
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Green Apple Ginger Mint Fizz Mocktail
Honey cold-infused with ginger, lime zest, and mint for 30 minutes — skin-on green apples processed and pressed through cheesecloth for maximum vivid juice, combined, chilled, and topped with club soda. Sharp, crisp, and cold.
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