Initial commit — Bar Pivoine cocktail recipe site

Hugo Extended site with 426 cocktail recipes from the open cocktail dataset.
Dark amber/gold editorial aesthetic, Tailwind CSS v4, Alpine.js client-side
search and filtering, HTMX page transitions, Docker + nginx production build.

Co-Authored-By: Claude Sonnet 4.6 <noreply@anthropic.com>

content/recipes/fros/index.md

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+---
+title: "Frosé"
+date: "2026-01-01"
+draft: false
+description: "Frosé: a Cocktail served in a Cocktail glass. Made with Rose, Sugar, Strawberries, Lemon Juice."
+alcoholic: "Alcoholic"
+categories: ["Cocktail"]
+glasses: ["Cocktail glass"]
+ingredients: ["Rose", "Sugar", "Strawberries", "Lemon Juice"]
+ingredientMeasures: ["750 ml", "1/2 cup", "8 oz", "2-3 oz"]
+drinkThumbnail: "https://www.thecocktaildb.com/images/media/drink/b4cadp1619695347.jpg"
+---
+
+Step 1
+Pour rosé into a 13x9" pan and freeze until almost solid (it won't completely solidify due to the alcohol), at least 6 hours.
+
+Step 2
+Meanwhile, bring sugar and ½ cup water to a boil in a medium saucepan; cook, stirring constantly, until sugar dissolves, about 3 minutes. Add strawberries, remove from heat, and let sit 30 minutes to infuse syrup with strawberry flavor. Strain through a fine-mesh sieve into a small bowl (do not press on solids); cover and chill until cold, about 30 minutes.
+
+Step 3
+Scrape rosé into a blender. Add lemon juice, 3½ ounces strawberry syrup, and 1 cup crushed ice and purée until smooth. Transfer blender jar to freezer and freeze until frosé is thickened (aim for milkshake consistency), 25–35 minutes.
+
+Step 4
+Blend again until frosé is slushy. Divide among glasses.
+
+Step 5
+Do Ahead: Rosé can be frozen 1 week ahead.