Blood and Wine

Last Modified: June 22, 2023

Baked Drumsticks

METHOD

Marginate drumsticks for a night at least
Preheat the oven to 400F
Sprinkle the ingredients over the drumsticks
a.Bake drumsticks trick | b.Put a butter slice on each
Bake for 30 minutes
(if 4.b) Turn over the drumsticks
Bake for another 20 minutes or internal reaches 165F
Take out the drumsticks and sprinkle chives
Rest for 3 minutes

INGREDIENTS

$2n$ spoons Chipotle Pepper Powder
$3n$ spoons Cumin Powder
$2n$ spoons cooking oil
$\ \ n$ spoons Garlic Powder
$\ \ n$ spoons Onion Powder
$\ \ n$ spoons Salt
(optional) 1 spoon Oregano
(optional) 1 spoon Parsley
(note: smell to see if you want them)
(don't mix) 1 spoon Chives

MARINATE

$2n$ spoons 耗油
$2n$ spoons Cooking Wine
$2n$ spoons Honey
$\ \ n$ spoons 老抽
$\ \ n$ spoons White Pepper Powder
$\ \ n$ spoons Salt
Immerse with 生抽

n = \lfloor \frac{\text{number\;of\;drumsticks}}{6}\rfloor

Glazed Ham

INGREDIENTS

Baked Ham

GLAZE INGREDIENTS

$\frac{1}{2}$ cup Unsalted Butter
1 cup Brown Sugar

1 tablespoon Honey
2 tablespoons Dijon mustard
$1$ spoon Ground Cloves
4 cloves Smashed Garlic

NOTES

cup: half of IKEA POKAL

METHOD

Preheat the oven to 300°F
Place the ham in the baking tray
Cover the ham with foil and bake for 30 minutes.
Remove the ham from the oven
increase the oven temperature to 425°F
Glaze and put ham back bake for 15 minutes.
repeat 6. for another 2 times.

MAKE GLAZE

Heat the butter in a pot until liquified
Add in the brown sugar, stir untill dissolved
Add in honey, mustard, and cloves stir untill dissolved
Reduce heat to low and add in the garlic.
Wait for fragrance come out (about 1 minute).
Stop when the glaze begins to simmer, let it cool.

Highball

INGREDIENTS

60 ml Whisky without smoke smell
120 - 180 ml Canada Dry (Not Deit, Not ZERO Sugar)

METHOD

Add all ingredients into a highball glass filled with ice. Stir gently. (optional) Add lemon slices to coddle the drinker.

GARNISH

(optional) A full lemon slice

Fluffy Dream

INGREDIENTS

30 ml Wray & Nephew White Overproof Rum
90 ml Melon - Bols
30 ml Remy Martin - V White Brandy
60 ml Pineapple juice
30 ml Lemon Juice

METHOD

Fill the Hurricane glass with cracked ice and lime slices. Pour all ingredients into cocktail shaker filled with ice cubes. Shake and strain into the glass.

GARNISH

A full lime slice

Ramos Gin Fizz

INGREDIENTS

15 ml Simple Syrup
15 ml Lemon Juice
15 ml Lime Juice
3 tsp Cortas Orange Blossom Water
30 ml Heavy Coconut Cream
60 ml Gin
1 Egg White

METHOD

Dry shake to mix all ingredients well. Add ice cubes shake again. Pour into a highball glass WITHOUT ice, top with soda water.

GARNISH

(optional) A full lemon slice

Raspberry Gin Fizz

INGREDIENTS

15 ml Simple Syrup
15 ml Lemon Juice
15 ml Lime Juice
3 tsp Cortas Orange Blossom Water
30 ml Strawberry Cream
60 ml Gin

METHOD

Put all ingredients and ice cubes shake for 40 seconds. Strain into a highball glass, top with soda water. Wait for 1 minutes. Add more soda water to let the fizz move out of the glass.

GARNISH

A vertical and centralized straw

Raspberry Fizz (mocktail)

INGREDIENTS

15 ml Simple Syrup
15 ml Lemon Juice
15 ml Lime Juice
3 tsp Cortas Orange Blossom Water
30 ml Strawberry Cream
60 ml Sprite/7up (just for the sweetness)

METHOD

Put all ingredients and ice cubes shake for 40 seconds. Pour into a highball glass, top with soda water.

GARNISH

Raspberry

Mojito Slow

INGREDIENTS

1 tsp White Sugar
8 - 12 Mint Leaves x2
$\frac{1}{2}$ Lime
60 ml White Rum
Soda Water

METHOD

Put mint leaves x1 and sugar into a chilled highball glass. Dry stir for 2-3 minutes. Add 4 lime quarters. Use a muddle to press 3-4 times. Add rum and quick stir. Add ice cubes, top with soda water.

GARNISH

Mint leaves & (optional) A full lime slice

Canadian Zombie

INGREDIENTS

15 ml Falernum - Sons of Vancouver
30 ml Gold Rum
30 ml Dark Rum
30 ml Overproof Rum
$\frac{1}{4}$ oz Cinnamon Syrup
$\frac{3}{4}$ oz Lime Juice
2 dashes Angostura
6 drops Pernod
1 tsp Grenadine

METHOD

Add all ingredients into the shaker with 170 grams of cracked ice and shake as hard as you can (not hard shake). Pour all things into a highball glass.

GARNISH

A handful of mint leaves

Tokyo Tea (Feat. Allantea)

INGREDIENTS

30 ml Midori
15 ml Cachaça 51
15 ml Tanqueray London Dry
15 ml Cointreau
15 ml Fresh Lemon Juice
15 ml Simple Syrup
1 bottle cap Cortas Orange Blossom Water
Sprite or 7up

METHOD

Add all ingredients into a highball glass filled with ice cubes, stir. Top with Sprite, stir again gently.

GARNISH

(optional) A full lemon slice

Green Island Iced Tea

INGREDIENTS

30 ml Melon - Bols
15 ml Cachaça 51
15 ml Tanqueray London Dry
15 ml Cointreau
15 ml 100% Agave Tequila
15 ml Vodka
15 ml Fresh Lemon Juice
15 ml Simple Syrup
1 bottle cap Cortas Orange Blossom Water
Sprite or 7up

METHOD

Same as Tokyo Tea

GARNISH

A full lemon slice & a maraschino cherry

Piano Man

INGREDIENTS

30 ml Melon - Bols
30 ml Tanqueray London Dry
30 ml Fresh Lemon Juice
15 ml Cointreau
Soda

METHOD

Add all ingredients into the shaker with ice and shake. Pour all things into a ... idk, maybe port glass? Top with soda water.

GARNISH

Piano

Johnny Silverhand

INGREDIENTS

60 ml Tequila
15 ml Simple Syrup
1 Dash orange Bitters
1 dash Angostura Bitters
Dark Beer

METHOD

Prepare a glass by rimming it with pepper powder and set aside. Mix all the ingredients except beer into a mixing glass with ice. Stir. Strain into the glass. Use the back of a barspoon float the beer

GARNISH

chipotle pepper powder

David Martinez

INGREDIENTS

30 ml Bols Blue Curaçao
60 ml Vodka
90 ml NiCola

METHOD

Pour all the ingredients into the glass. Stir gently.

GARNISH

Lemon twist