DRAFTS

HORNITOS MARGARITA

LONG ISLAND

APEROL SPRITZ

HUGO SPRITZ

OLD GRAND DAD BOURBON, RICH DEMERARA, ORANGE & ANGOSTURA BITTERS, LUXARDO CHERRY

HOUSE OLD FASHIONED

CUERVO TRADITIONAL TEQUILA, TRIPLE SEC, LIME, CANE SUGAR

HOUSE MARGARITA

DON Q CRISTAL RUM, MINT SUGAR CANE SYRUP, LIME, CLUB SODA

MOJITO

ESPRESSO MARTINI

KIM CRAWFORD SAUVIGNON BLANC, GRAND MARNIER, PEACH, STRAWBERRY, SPARKLING WINE

SUMMER SANGRIA

FLORES BY CAROLINA MATA

PIZZOLATO BRUT ROSE SPLIT

Veneto, Italy | Sustainable Project | Organic

PIZZOLATO PROSECCO BRUT SPLIT

BLUEBERRY SMASH

maker's mark, tempus fugit creme de banane, frangelico, maple syrup, orgeat, black walnut bitters

BANANA'S FOSTER OLD FASHIONED

PERFECT MARGARITA

WISNER AMARETTO SOUR

wodka vodka, passion fruit liqueur, bitterman's tiki bitters, lime, ginger beer

MISSOURI MULE

ghost tequila blanco, triple sec, lime juice, simple syrup, cholula, tajin

LEAH RITA

knob creek smoked maple bourbon, maple syrup, black walnut bitters, smoked with cherry wood chips

THE SMOKED STIFFLER

jose cuervo traditional, triple sec, blueberry, madagascar vanilla, lemon, lemon curd & short bread rim

BLUEBERRY LEMONCAKE MARGARITA

London Calling

bumbu spiced rum, pineapple juice, coconut cream, stubborn pineapple cream soda

RICH BUM

Uptown Hog

Chill your chosen draft beer in the refrigerator or ice bath until it reaches 38–45°F (3–7°C). Inspect the bottle/can or keg line (if using draft system) to ensure cleanliness and no off-odors.

Chill and Inspect

If pouring from a bottle or can, hold the glass at a 45° angle and begin pouring slowly down the side to minimize foam. For a draft/keg system, ensure lines are clean and the faucet is opened fully for a smooth pour; tilt the glass at 45° and straighten as it fills to create a 1/2–1 inch head.

If using citrus, gently squeeze one slice into the bottom of a chilled glass, rub another slice around the rim, and drop in the squeezed slice. For mint, clap the leaves between your palms to release aroma, then drop into the glass.

Citrus or Mint Infusion

If you prefer a slightly sweeter or more complex draft, add 2 tsp simple syrup to the glass and 2–4 dashes of bitters. Stir gently with a bar spoon to combine without disturbing carbonation excessively.

Sweetening and Bitters

If rimming, wet half the glass rim with a citrus slice, then dip into coarse salt or sugar to coat. This is optional and complements certain beer styles (e.g., wheat beers with citrus).

Rim (Optional)

Add ice to the glass only if desired (note: ice will dilute and chill rapidly). Carefully pour the chilled draft beer into the prepared glass following the Base Beer pour technique. Aim for a 1/2–1 inch foam head to release aromas.

Garnish with the remaining citrus slice or mint sprig. Serve immediately.

pale ale or lager (your preferred draft beer)

fresh citrus (lemon or orange) slices

simple syrup (for sweetening)

bitters (angostura or aromatic)

fresh mint leaves

ice (optional, for serving in a glass)

coarse salt or sugar (for rimming)

Pour the coarse salt onto a small plate. Rub a lime wedge around the rim of each serving glass, then dip the rim into the salt to coat. Set the glasses aside to dry slightly while you prepare the cocktail.

Rim the Glasses

In a large pitcher, combine 1.5 cups fresh lime juice, 0.25 cups fresh lemon juice, 0.5 cups orange liqueur, 0.25 cups agave nectar, and 2 tablespoons simple syrup (if using). Stir vigorously until the agave and simple syrup are fully dissolved and the mixture is homogenous.

Taste the mix and adjust sweetness or acidity: add up to 1 tablespoon more agave or simple syrup if you prefer sweeter, or an additional 1 tablespoon lime juice if you prefer tarter. Mix again after adjustments.

Add the margarita mix to the pitcher containing 2 cups Hornitos Reposado tequila and stir to combine thoroughly. This makes a batch; if making a single cocktail, the ratio is roughly 2 oz tequila : 0.75 oz orange liqueur : 0.75 oz lime juice : 0.25 oz agave.

Fill a cocktail shaker halfway with ice. Pour in 4 oz of the prepared Hornitos margarita mix (approximately one serving). Shake vigorously for 10–12 seconds until well chilled. Alternatively, for an on‑the‑rocks serving, fill the salted glass with ice and skip shaking—pour the mixed cocktail over the ice and stir briefly.

Strain the shaken cocktail into the prepared salted glass over fresh ice (if desired) or into a chilled coupe if serving neat. Garnish with a lime wheel or slice on the rim and a small lime wedge.

Serve immediately. The batch margarita mix (without ice) can be stored airtight in the refrigerator for up to 3 days. Shake or stir well before serving. Do not store with ice.

fresh lime juice

fresh lemon juice

orange liqueur (Cointreau or Triple Sec)

agave nectar

simple syrup (optional, for extra sweetness)

Hornitos Reposado tequila

coarse kosher salt or margarita salt

lime wedges (for rimming and garnish)

ice cubes

lime wheels or slices (for garnish)

Fill a cocktail shaker with ice. Add vodka, white rum, gin, tequila, triple sec, fresh lemon juice, and simple syrup to the shaker.

Combine spirits and mixers

Secure the shaker lid and shake vigorously for about 10–12 seconds until the shaker is well chilled and slightly frosted.

Shake

Fill a highball or Collins glass with fresh ice (about 1 cup). Strain the shaken mixture into the glass over the ice.

Top with approximately 2 oz cola gently to preserve fizz. Give the drink one gentle stir (1–2 revolutions) to combine.

Garnish with a lemon wedge on the rim. Serve immediately with a straw if desired.

vodka

white rum

tequila (blanco)

triple sec (orange liqueur)

simple syrup (1:1)

cola

lemon wedge

ice (cubed)

If possible, chill the wine glass (or large rocks/glass) and Prosecco in the refrigerator for 10–20 minutes beforehand. Keep Aperol and soda cold as well.

Chill glass and ingredients

Fill a large wine glass about three-quarters full with ice cubes, giving the drink space to be stirred and stay cold.

Add ice

Measure and pour 3 oz Aperol over the ice. The Aperol is the base bitter-sweet component and should hit the ice first so later pours mix more gently.

Pour Aperol

Gently pour 2 oz chilled Prosecco into the glass. Pour slowly down the side of the glass or over the back of a spoon to preserve bubbles and avoid vigorous mixing.

Add Prosecco

Add 1 oz chilled soda water to top the drink. Adjust to taste if you want a lighter spritz (add up to 1/2 oz more).

Top with soda

Use a bar spoon to gently stir once or twice to combine—too much stirring will flatten the Prosecco.

Stir gently

Garnish with a fresh orange slice on the rim or dropped into the glass. Serve immediately while bubbly and cold.

Garnish and serve

For a slightly drier spritz, reduce Aperol to 2.5 oz or increase Prosecco to 2.5 oz. Use a long-handled spoon and pour wine slowly to retain effervescence. Use a large wine glass to allow ice and garnish without spillage.

Variations / tips

Aperol

Prosecco (or dry sparkling wine)

Soda water (club soda)

Ice cubes

Orange slice (for garnish)

If possible, chill a large wine glass or stemmed goblet in the freezer for 5–10 minutes or fill it with ice water while you prepare the ingredients so the cocktail stays bright and fizzy longer.

Chill glassware

Place 4 of the fresh mint leaves in the bottom of a mixing glass or shaker. Add the fresh lime juice and simple syrup (if using). Gently muddle once or twice just to release the mint's aroma and oils—avoid over-muddling to prevent bitterness.

Muddle mint

Fill the chilled wine glass about two-thirds full with ice (or pour ice from mixing glass into the chilled glass). Pour the elderflower liqueur over the ice, then add the muddled mint mixture to the glass.

Add ice and liqueur

Slowly pour the Prosecco into the glass to preserve its bubbles. Top with the chilled soda water. Stir gently once or twice with a bar spoon to combine—do not stir vigorously so you don't lose carbonation.

Add Prosecco and soda

Taste the spritz. If you prefer it sweeter, add the remaining 0.25 oz simple syrup and gently stir once. If you want it brighter, add a few drops more fresh lime juice.

Taste and adjust

Slip the remaining 2 fresh mint leaves between the ice and the glass wall for aroma, and place a lime wheel or wedge on the rim. Finish with a small mint sprig on top. Serve immediately with a straw or stirring stick.

Elderflower liqueur (St-Germain or similar)

Soda water (chilled)

Fresh lime juice

Fresh mint leaves

Simple syrup (optional, 1:1)

Lime wheel or wedge (garnish)

Mint sprig (garnish)

Place a mixing glass or small shaker over ice. Add 0.5 oz rich Demerara syrup, 3 dashes Angostura bitters and 1 dash orange bitters. Pour in 2 oz Old Grand-Dad bourbon. Stir gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted (glass should feel very cold).

Build and Stir

Place one large ice cube or ice ball into a chilled Old Fashioned (rocks) glass.

Prepare Glass

Strain the chilled cocktail from the mixing glass into the prepared rocks glass over the large ice cube.

Strain

Express an orange peel over the drink by holding it with the outside facing down and giving it a firm twist to release oils across the surface; rub the peel around the rim and drop it into the glass. Add one Luxardo cherry to the glass (skewer optional). Serve immediately.

Garnish and Finish

Optional adjustments: If you prefer a sweeter Old Fashioned, increase Demerara syrup to 0.75 oz. For a drier, brighter profile omit the orange bitters or reduce Angostura to 2 dashes.

Old Grand-Dad bourbon

Demerara syrup (rich)

Angostura bitters

Orange bitters

Luxardo maraschino cherry

Orange peel (for garnish)

Large ice cube or ice ball

Combine cane sugar and cold water in a small saucepan. Warm over medium heat, stirring constantly until sugar is fully dissolved and mixture is clear, about 2–3 minutes. Remove from heat and cool to room temperature (about 15 minutes).

Make simple cane syrup

Juice fresh limes until you have 1 cup of juice (about 8–10 limes). Strain pulp and seeds. In a pitcher, combine 1 cup fresh lime juice with 1/2 cup cooled cane simple syrup and 1/4 cup cold water. Stir until blended. Chill in refrigerator or use immediately. This yields roughly 1 3/4 cups house margarita mix.

Juice limes and combine

Rub a lime wedge around the rim of four old-fashioned or rocks glasses. Dip rims into coarse salt spread on a small plate so the salt adheres evenly. Set glasses aside.

Prepare glass rims

Fill a cocktail shaker with ice (about 6 cubes). Add 2 oz Cuervo Tradicional tequila, 0.5 oz triple sec, and 1 oz house margarita mix per serving. (For all four servings, add 8 oz tequila, 2 oz triple sec, 4 oz margarita mix.) Seal shaker and shake vigorously for 10–12 seconds to chill and lightly dilute.

Build the margaritas

Strain each margarita into the prepared salt-rimmed glasses over fresh ice. Divide evenly so each glass receives about 3 oz of liquid plus ice. Garnish each with a lime wheel and an optional sprinkle of lime zest.

Strain and serve

Place one lime wheel on the rim of each glass. If using, grate a small amount of lime zest over the top for extra aromatic lift. Serve immediately.

cane sugar (simple syrup)

cold water

Cuervo Tradicional tequila

house margarita mix (prepared above)

fresh lime wedges

coarse salt (for rim)

lime wheel

lime zest (optional)

Place 8–10 fresh mint leaves in a sturdy highball glass. Add the mint sugar cane syrup and the fresh lime juice. Using a muddler or the back of a spoon, gently press and twist the mint leaves 6–8 times to release the oils and aroma — do not over-muddle to avoid bitter chlorophyll extraction.

Prepare glass and mint

Add the Don Q Cristal rum to the glass. Fill the glass about two-thirds with crushed ice. Stir briskly for 10–15 seconds to chill and integrate the ingredients and to lift the mint up through the drink.

Build the drink

Top the cocktail with approximately 2 oz of club soda (adjust to taste). Gently fold once with a spoon to combine without flattening the soda. Add remaining crushed ice to fill the glass if needed, and tuck a lime wedge and a fresh mint sprig into the top as garnish.

Top and finish

Serve with a straw and advise the guest to gently clap the mint sprig between their hands and smell before drinking to enhance the mint aroma. Sip and enjoy.

Serve

Don Q Cristal rum (or light white rum)

Mint sugar cane syrup

Club soda

Lime wedges

Crushed ice

Place a martini or coupe glass in the freezer or fill it with ice water to chill while you prepare the cocktail.

Chill glass

Brew a fresh double shot of espresso (about 2 oz). Allow it to sit briefly (10–20 seconds) so it's very hot but not scalding; this helps create crema when shaken.

Brew espresso

Fill a cocktail shaker about two-thirds full with fresh ice (approximately 1 cup).

Pour in the vodka (1.5 oz), crème de cacao (0.75 oz), freshly brewed espresso (2 oz), and simple syrup (0.5 oz) into the shaker.

Secure the shaker and dry-shake (shake without ice) vigorously for 10 seconds to build initial foam from the espresso, then add the ice and shake very hard for 12–18 seconds until the outside of the shaker is well chilled. The combined shaking develops a rich, velvety crema on top of the cocktail.

Dump the ice or water from the chilled glass.

Double-strain the cocktail through a fine-mesh strainer into the chilled martini or coupe glass to remove tiny ice shards and ensure a smooth texture.

Garnish with three coffee beans placed on top of the crema in a triangular arrangement.

Serve immediately. Optional: for extra sweetness, use 0.25–0.5 oz more simple syrup to taste, or swap dark crème de cacao for more chocolate complexity.

freshly brewed espresso

crème de cacao (dark or clear)

simple syrup (1:1 cane sugar and water)

coffee beans (for garnish)

ice (for shaking)

Peel (if desired) and thinly slice the peaches to yield about 2 cups. Hull and halve the strawberries. Place the sliced peaches and strawberries in a large pitcher. Add the thin orange and lemon slices if using.

Slice and macerate

Pour the 60 ml simple syrup over the fruit. Lightly bruise half of the mint leaves between your palms to release aroma and add them to the pitcher. Gently toss the fruit, syrup, and mint so the fruit is coated.

Add sweetener and mint

Let the fruit macerate in the syrup for 15–30 minutes at room temperature (or up to 2 hours in the refrigerator) so the fruit releases juices and absorbs sweetness.

Pour the entire 750 ml bottle of Sauvignon Blanc into the pitcher over the macerated fruit and gently stir to combine with the fruit and syrup.

Add 60 ml Grand Marnier to the pitcher and stir. Taste and adjust sweetness—if you prefer sweeter, add up to 15–30 ml more simple syrup or agave.

Cover the pitcher and refrigerate for at least 1 hour (preferably 2–4 hours) to allow flavors to meld. Do not add sparkling wine yet; adding it too early will flatten the bubbles.

When ready to serve, pour in the 375 ml sparkling wine gently and stir once to combine. Add the remaining mint leaves for freshness (reserve a few for garnish).

Fill 6 glasses with about 1/2 cup ice each (adjust as desired). Spoon some fruit into each glass, then pour the sangria over the ice, dividing evenly.

Garnish each glass with a mint sprig and an orange slice. Serve immediately so the sparkling wine stays fizzy.

Leftovers: Keep refrigerated without additional ice. Consume within 24–48 hours; add fresh sparkling wine just before serving to restore bubbles.

Drafts

Hornitos Margarita

Long Island

Aperol Spritz

Hugo Spritz

House Old Fashioned

House Margarita

Mojito

Espresso Martini

Summer Sangria

Flores By Carolina Mata

Pizzolato Brut Rose Split

Pizzolato Prosecco Brut Split

Blueberry Smash

Banana's Foster Old Fashioned

Perfect Margarita

Wisner Amaretto Sour

Missouri Mule

Leah Rita

The Smoked Stiffler

Blueberry Lemoncake Margarita

London Calling

Rich Bum

Uptown Hog