Cask & Larder: Whole Cookery, Family Style, Locally Sourced Brew Pub Make Reservations


November 24, 2014
By cask2 in the All, Uncategorized category.

THANKSGIVING RECIPES: Chef James Petrakis Shares C&L’s Brussels Sprouts and Secret Garden Cocktail Recipes on The Daily Buzz

Cask & Larder Chef/Owner James Petrakis stopped by The Daily Buzz this morning to share our popular Crispy Brussels Sprouts recipe with a national television audience. To add a Thanksgiving flare, Chef added some fresh pomegranates to the Brussels. He also shared a holiday themed cocktail featuring pomegranate arils, “The Secret Garden.” Watch him demo both below and we’ve also included the recipes so you can impress everyone at Thanksgiving this year!

Crispy Pomegranate Brussels Sprouts:
2 cups Brussels sprouts
1/2 cup sorghum syrup*
1/2 cup pomegranate juice reduction**
1/2 tablespoon chili oil
2 tablespoons fresh pomegranate arils

Sorghum Syrup*
Store bought or equal parts honey and molasses
Pomegranate reduction**
Pour 16oz. pomegranate juice into a small pot
Bring to a boil over high heat
Keep boiling until the pomegranate juice is reduced by 3/4 and has syrupy consistency
Add sorghum syrup
In a 350 degree fryer, fry the Brussels sprouts until golden brown and tender
In a large bowl, toss with sorghum syrup and chili oil
To finish, top with fresh pomegranate arils

The Secret Garden Cocktail:
1 tablespoon pomegranate arils
½ oz. simple syrup (equal parts sugar and water)
2 oz. Avua Cachaca
1 oz. Madeira wine
¼ oz. lemon juice
Muddle pomegranate arils with simple syrup
Add Avua Cachaca, Madeira wine, and lemon juice
Shake well
Double strain into cup
Garnish with sage

November 05, 2014
By cask2 in the All category.
1 Comment

C&L Chef/Owner James Petrakis Demos Our New Crowler Setup

We recently picked up this new toy from our friends at Oskar Blues Brewery. Not only has it provided nonstop entertainment, as of Thursday, Nov. 13, Cask & Larder will be selling 32-ounce crowlers of beer to-go. Stop by and check out the new crowler setup and grab a couple to-go while you’re here!

October 09, 2014
By cask2 in the All category.

Florida’s best beer, art converge this weekend

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Great beer and great art have a lot in common. Both require creativity and craftsmanship, although viewing a Picasso seldom results in an appreciative burp.

Florida’s best beer and art harmonically converge this weekend with the Winter Park Autumn Art Festival and a special visit to Cask & Larder on Saturday, Oct. 11, by Mark DeNote, author of The Great Florida Craft Beer Guide.

After taking in Florida’s finest painters, sculptors and visual artists exhibiting on Park Avenue, hop on over to Cask & Larder to talk hops with one of the state’s foremost beer experts. Mark will be onsite from 3-6 p.m. signing copies of his “beer bible.”

During the event, all Cask & Larder house brewed beers will be available at happy hour prices for only $3 per pint. A special food, wine and cocktail menu will also be available.

What: Meet & Greet with Mark DeNote- author of The Great Florida Craft Beer Guide
Where: Cask & Larder – 565 W. Fairbanks Ave., Winter Park, FL 32789
When: Saturday, Oct. 11 from 3-6pm
Cost: $3 house beers, special wine, cocktail and food menu, $20 autographed copies of
The Great Florida Craft Beer Guide

May 02, 2014
By cask2 in the All category.

The Perfect Kentucky Derby Mint Julep Recipe


Perfect Kentucky Derby Mint Julep Recipe 
(From our very own Eric Foster)

8 to 10 fresh mint leaves
½ ounce Sorghum Syrup
2 ounces Bulleit Rye
2 dashes Angostura bitters
1 large mint sprig, for garnish

In a julep cup, muddle mint leaves with sorghum syrup. Fill cup up almost to the top with crushed ice and add rye (or favorite bourbon). Stir until cup starts to frost. Fill the julep cup with more ice and add bitters. Garnish with large fresh mint.

April 11, 2014
By cask2 in the All category.

Mike Bass’s Majority Rules Cocktail Recipe

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For the second consecutive year, Cask & Larder’s Mike Bass has created a cocktail that is garnering international attention. Based on the tasty merits of his “Majority Rules” concoction, Mike recently received a highly coveted invitation to go head-to-head with 15 of the Southeast’s top bartenders in the regional finals of the United States Bartenders Guild World Class 2014.

Here’s the recipe for the cocktail that punched his ticket to the prestigious competition in Atlanta on May 4:

Majority Rules
1.0 oz Ron Zacapa 23
1.0 oz Graham’s 20 Year Old Tawny Port
1.0 oz Dry Sack Medium Sherry
.25 oz Honey Simple Syrup
3-4 drops Bitterman’s Mole Xocolatl Bitters
Combine all ingredients, except absinthe, in a mixing glass, add ice, and stir 10-12 seconds.
From an atomizer or Misto sprayer, flame absinthe into a snifter and extinguish flame by straining mixed contents into the glass. Garnish with a zest of orange.

February 03, 2014
By cask2 in the All, Uncategorized category.

Cask Named Best Brunch in Orlando

IMG_9683_lowresWe couldn’t agree more! Thanks to everyone who voted for us in the Orlando Sentinel’s Foodie Awards. Click HERE to read the full article. Or, better yet, come in Sundays between 10:30 a.m. and 3 p.m. to try our award-winning deliciousness.

January 31, 2014
By cask2 in the All category.

Super Bowl Menu

Let’s face it, some Super Bowl staples like 7-layer dip or pigs-in-a-blanket have become the Buffalo Bills of game day cuisine — they peaked in the 90s, are always a part of the big game but never a winner. If that’s the case at your Super Bowl party, we suggest channeling your inner Peyton Manning and calling an audible on this year’s menu.

To help get your menu off the bench and into the starting lineup, check out what The Ravenous Pig and Cask & Larder owners James and Julie Petrakis will be serving up this Sunday. Their menu includes recipes inspired by local fare where the two Super Bowl teams reside, with James and Julie’s signature Southern twist, of couse.
  • RECIPE BELOW! A New York Sour featuring Colorado distilled whiskey and Washington state syrah
  • Rye and Chai with Colorado distilled whiskey
  • House-made pimento cheese and pickled watermelon rind layered waffle fries
  • Boiled peanut hummus, pickled crudités and fried black eyed peas
  • Boudin-stuffed pepper poppers with country ham or bacon wrapped and fried
Main Dishes:
  • Grilled Colorado lamb ribs, black cardamom, burnt honey and yogurt
  • RECIPE BELOW! Chicken liver and pork belly bahn mi with marinated collard greens
  • Scratch-made biscuit sliders with country ham, pimento cheese, pepper jelly Tabasco and pickled green tomatoes
  • Cask & Larder’s homemade milkshake topped with chocolate chantilly

New York Sour cocktail:

1.5 oz spring 44 bourbon

1 oz fresh lemon juice

1 oz simple syrup

– Shake with ice and strain into rocks glass full of ice.

– Top with Washington syrah. Use a spoon for a layered effect, which is what made this prohibition era drink so popular in its heyday.

– Garnish with an orange twist and an Amarena cherry.

Chicken Liver and Pork Belly Bahn Mi:

– Marinate chicken livers with onion, mustard, soy, beer, olive oil and salt. Grill until medium-well.

– Brush sliced bacon with mirin and miso. Crisp in oven.

– Shred collard greens and grate carrots.  Marinate in kimchi marinade/puree (can be purchased at Asian markets).

– Grill baguette.

– Open baguette, smear kewpie mayonaise (A Japanese mayo that can also be purchased at an Asian market) on bread. Toss warm chicken livers with collard kimchi, and place in bread. Finish with candied bacon.

January 13, 2014
By Manager in the All, Cocktails, Uncategorized, Whiskey category.

Thirsty Yet?

Our newest face behind the bar, Eric Foster, has been shooting some fun videos with his friend Ryan Marshall!  Check them out below:


To see more of Ryan’s work, please check out his website at and to learn all about our delicious cocktails, come see Eric and our other amazing barkeeps here at Cask 7 nights a week!

January 06, 2014
By Manager in the All category.

Ronald McDonald House

James and Julie were at the Ronald McDonald House this morning shooting a promo for an upcoming charity event on March 1st, Appetite for the Arches! They created a couple delicious dishes using only McDonalds’ ingredients!  Here are a few photos from the shoot:
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If you would like to attend this event or just make a donation, please visit:

To find out more about the amazing work The Ronald McDonald House of Central Florida does, please visit:

and to donate and/or read more about Baby Momo, the very special son of one of our staff members, Juan Gonzalez, who the Ronald McDonald House has been very kind to, please visit:

Baby Momo was born with a rare heart defect that has kept him in the hospital since he was born.  Everyone here at Cask & Larder has him, as well as Juan and Sara, in our thoughts!

(7 photos)

January 05, 2014
By Manager in the All, Uncategorized category.

Jackson the Bar Gator!

We have a new addition to our bar area for the new year!  Jackson the Gator was recently mounted in our bar and is already a hit!  Here are some photos of the installation (and a special thanks to Makr for their hard work):

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