Drumshanbo Gunpowder Gin

Grey Goose

Belvedere

Milagro Reposado

Probitas Rum

Teremana Blanco

Wheatley

Tito’s

Elizabeth

House Infused Spicy

House Infused Veggie

Choose a Vodka or Spirit

Choose a Mix

Probitas, coconut milk, blueberry, lime, pineapple

Blueberry Colada

Mimosa

Bottle of brut and a carafe of juice, orange or cranberry

Mimosa Service

Knob creek, Elizabeth pecan, cinnamon, chocolate

Pecan Old Fashioned

Bird dog salted caramel, cold brew, choice of milk

Hair of The Salted Dog

Empress 1908, aperol, agavero, lemon, egg white

Pink Dame

JED purveyors series double oak, strawberry, basil, lemon, ginger beer

Strawberry Basil Smash

Smirnoff strawberry, strawberry, raspberry, lemon, bubbly

Berry Bubbly

Corralejo anejo, bailey’s, espresso, oat milk, brown sugar. Dairy Free Option Available

El Rooster Martini

Elizabeth, Elizabeth fig, earl grey, lavender, lemon

Notorious F.I.G.

Better Kombucha

Place a coupe or martini glass in the freezer (or fill with ice and water) to chill while you build the cocktail.

Chill glass

Add 2 oz Drumshanbo Gunpowder Irish Gin, 0.75 oz fresh lime juice, 0.5 oz simple syrup, 0.5 oz ginger liqueur, and 2 dashes orange bitters into a cocktail shaker.

Combine ingredients

Fill the shaker with ice (about 1 cup), secure the lid, and shake vigorously for 12–15 seconds until the shaker feels very cold to the touch and well diluted.

Ice and shake

Discard ice from the chilled glass if used. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer to remove small ice chips and any pulp.

Strain

Thread the candied ginger onto a cocktail pick and rest it across the rim of the glass, or float it in the drink. Add a lime wheel on the rim and, if using, tuck a small sprig of thyme beside the ginger for a subtle herbal aroma.

Serve immediately. Encourage the drinker to nose the thyme before sipping to appreciate the layered botanicals of the Drumshanbo Gunpowder Gin.

Drumshanbo Gunpowder Irish Gin

Fresh lime juice

Simple syrup (1:1 sugar to water)

Ginger liqueur (or ginger syrup for non-alcoholic variant)

Orange bitters

Fresh lime wheel

Candied ginger or crystallized ginger

Optional: sprig of fresh thyme

Place a coupe or highball glass in the freezer for 5–10 minutes or fill it briefly with ice water to chill while you prepare the cocktail.

Chill glass (optional)

Fill a cocktail shaker with the measured ice (about 1 cup).

Pour 2 oz Grey Goose vodka, 0.5 oz fresh lime juice, 0.25 oz simple syrup, and 0.25 oz orange liqueur (if using) into the shaker.

Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and well chilled.

If preparing a short cocktail: discard ice from the chilled glass (if used) and double-strain the cocktail into the chilled coupe or a rocks glass over one large ice cube or neat as preferred.

If preparing a long/refreshing style: fill a highball glass with fresh ice, strain the shaken drink into the glass, then top with 1.5 oz soda water and gently stir once or twice to combine.

Garnish with a lime wheel or wedge on the rim. Serve immediately.

Grey Goose vodka

Orange liqueur (optional)

Soda water (optional, for a longer style)

Lime wheel or wedge (garnish)

Chill a coupe or martini glass by filling with ice and cold water; set aside while you build the cocktail.

Prepare glass

In a cocktail shaker, add vodka, fresh lemon juice, simple syrup, orange liqueur, egg white (or aquafaba), and Angostura bitters. Seal the shaker and shake vigorously without ice for 10–15 seconds. This emulsifies the egg white and creates a frothy texture.

Dry shake (if using egg white/aquafaba)

Add ice to the shaker (about 1 cup) and shake vigorously for 12–15 seconds until the shaker is very cold to the touch and well chilled.

Wet shake

Discard ice and water from the chilled glass. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne and a fine mesh strainer to remove ice shards and ensure a silky texture.

Strain and serve

Express the oils of a lemon twist over the drink by holding the twist skin-side down over the glass and giving it a quick squeeze, then run the twist around the rim and drop it into the drink (or float a thin lemon wheel). Optionally add an edible flower or micro-herb on top of the foam for presentation.

Finish

If you used egg white/aquafaba, use a cocktail pick to sit the edible flower or micro-herb gently on the foam so it doesn't sink. Serve immediately.

vodka (preferably Belvedere or other premium Polish rye vodka)

fresh lemon juice

simple syrup (1:1 sugar to water)

orange liqueur (Cointreau or Triple Sec)

egg white (optional for foam, or aquafaba for vegan)

Angostura bitters

ice (for shaking)

lemon twist or thin lemon wheel

optional: edible flower or micro-herb

If you prefer a salted rim, run a lime wedge around the outer edge of a rocks or coupe glass then dip the rim into coarse salt placed on a small plate. Set the glass aside.

Prepare the glass

Fill a cocktail shaker about two-thirds full with ice. Pour in 2 oz Milagro Reposado tequila, 0.75 oz fresh lime juice, 0.5 oz orange liqueur, and 0.5 oz agave syrup.

Seal the shaker and shake vigorously for 10–15 seconds, until the outside of the shaker is very cold and a light frost forms.

Shake

Strain the cocktail into the prepared glass over fresh ice (for a rocks presentation) or without ice into a chilled coupe. If serving on the rocks, use 1–2 large ice cubes.

Garnish with a lime wheel or wedge on the rim or floated on top. Serve immediately.

Garnish

Milagro Reposado tequila

Orange liqueur (Cointreau or triple sec)

Agave syrup

Ice (for shaking)

Coarse salt (optional, for rim)

Add 2 oz aged dark rum, 0.5 oz overproof rum (if using), 0.75 oz fresh lime juice, 1 oz fresh pineapple juice, 0.5 oz orgeat, 0.5 oz demerara or dark brown simple syrup, and 2 dashes Angostura bitters into a cocktail shaker.

Prepare Shaker

Seal the shaker and shake vigorously without ice for 10–15 seconds. This helps integrate the orgeat and juices and creates a silkier texture.

Dry Shake

Open the shaker, add a generous handful of ice (enough to fill the shaker about two-thirds), and shake hard for 12–15 seconds until the shaker is well-chilled and the exterior frosts.

Wet Shake

Fill a double-old-fashioned (or tiki) glass with crushed ice or large crushed-cube ice, leaving room at the top for a float and garnish.

Prepare Glass

Double-strain the cocktail into the prepared glass over the crushed ice to remove small ice shards and any pulp. Use a Hawthorne and fine mesh strainer if available.

Carefully float 0.25–0.5 oz overproof rum on top by pouring it over the back of a bar spoon. If you plan to flame the drink, use the smaller 0.25 oz amount and exercise extreme caution.

Optional Float

Grate a light dusting of fresh nutmeg over the top of the drink to add spice and aroma.

Garnish with a pineapple leaf or a lime wheel tucked into the ice for presentation.

If using the flame finish: pour 0.25 oz overproof rum onto the bar spoon and float on the surface. Light the float carefully with a long lighter, let burn for 3–5 seconds to warm and caramelize the aromatics, then extinguish by covering with a metal shaker tin or blowing it out. Never leave a lit drink unattended and keep flammable items away.

aged dark rum

overproof rum (optional, 151 or 50% ABV)

fresh lime juice

fresh pineapple juice

orgeat (almond syrup)

Demerara or dark brown simple syrup (1:1)

grated fresh nutmeg

pineapple leaf or lime wheel

crushed or crushed-cube ice

overproof rum (for float and lighting)

If you prefer a salted rim, rub a lime wedge around the rim of a rocks or coupe glass, then dip the rim into a shallow dish of coarse salt to coat. Set the glass aside.

Fill a cocktail shaker with ice. Add Teremana Blanco tequila (2 oz), fresh lime juice (0.75 oz), orange liqueur (0.5 oz), and agave syrup (0.25 oz).

Mix cocktail

Secure the shaker lid and shake vigorously for about 10–15 seconds, until the shaker is well-chilled and slightly frosted on the outside.

Using a strainer, pour the cocktail into the prepared glass over fresh ice if serving on the rocks (or neat into a chilled coupe if preferred).

Teremana Blanco tequila

Orange liqueur (Cointreau or Triple Sec)

Agave syrup (1:1 simple agave)

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

In a mixing glass or shaker filled halfway with ice, pour 2 oz aged rum, 1/2 oz blended Scotch, 1/2 oz dry vermouth, 1/4 oz orange curaçao, 1/2 oz fresh lemon juice, 1/4 oz simple syrup, and add 2 dashes of Angostura bitters.

Stir the mixture briskly for 20–30 seconds (about 20–30 full strokes) until the outside of the mixing glass feels very cold and the drink is properly diluted and silky. If you prefer a slightly brighter finish, shake briefly for 8–10 seconds instead.

Stir and dilute

Discard the ice or water from the chilled serving glass. Fine-strain the cocktail from the mixing glass into the chilled coupe or Nick & Nora glass to remove small ice shards and citrus pulp.

Express the oils from an orange peel over the drink by holding the peel skin-side down over the glass and giving it a quick twist, then rub the rim with the peel and drop it into the cocktail as a garnish. Serve immediately.

Garnish and serve

aged rum

blended Scotch whisky

dry vermouth

orange curaçao

simple syrup (1:1)

orange peel

If you prefer a salted rim, run a lime wedge around the outer rim of a rocks or coupe glass, then dip the rim into coarse salt to lightly coat. Fill the glass with ice if serving on the rocks; if serving up, leave the glass chilled and ice-free.

Prepare glass (optional)

Add 2 oz Tito’s Handmade Vodka, 0.75 oz fresh lime juice and 0.5 oz simple syrup into a cocktail shaker. If making a Tito’s Greyhound-style drink, omit the lime and simple syrup and instead add 2 oz fresh grapefruit juice with the vodka.

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker becomes cold and slightly frosted.

Add ice and shake

Strain the shaken cocktail into your prepared glass: strain over fresh ice if serving on the rocks, or fine-strain into a chilled coupe if serving up. If you’d like a spritz, top with about 1 oz club soda and briefly stir to combine.

Garnish with a lime wheel or wedge on the rim. For a grapefruit version, garnish with a thin grapefruit slice. Serve immediately.

Tito’s Handmade Vodka

Simple syrup (1:1)

Grapefruit juice (optional for a Tito's Greyhound variation)

Ice (for shaking and serving)

Club soda (optional, to top)

Coarse salt (optional, for rimming)

Preheat oven to 350°F (175°C). Grease and line the bottom of an 8-inch round cake pan with parchment paper; butter the sides lightly.

Prepare and preheat

In a medium bowl whisk together 1.75 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp fine sea salt until evenly combined.

Dry ingredients

In a large bowl using a hand mixer or stand mixer fitted with a paddle, beat 1/2 cup softened unsalted butter and 1 cup granulated sugar on medium speed until light and fluffy, about 2–3 minutes.

Cream butter and sugar

Add 2 large eggs one at a time, mixing on low until incorporated after each addition. Mix in 1.5 tsp pure vanilla extract and 1 tbsp lemon zest until combined.

Add eggs and flavor

With the mixer on low, add one-third of the dry ingredients, then half of 3/4 cup whole milk, then another third of the dry ingredients, then the remaining milk, then the last third of dry ingredients. Mix just until no streaks of flour remain; do not overmix.

Combine wet and dry

Pour batter into the prepared 8-inch pan, smooth the top. Bake in preheated oven for 28–33 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cake cool in pan on a rack for 10 minutes, then invert and remove parchment; cool completely on a rack.

Bake

In a small heavy-bottomed saucepan, whisk together 1/2 cup fresh lemon juice, 1/2 cup granulated sugar, and 3 large egg yolks until smooth.

Make curd

Place saucepan over low to medium-low heat. Cook, stirring constantly with a heatproof spatula, until the mixture thickens and reaches about 170–175°F (just thick enough to coat the spatula), about 6–8 minutes. Do not boil or let eggs scramble.

Cook gently

Remove from heat and whisk in 4 tbsp cold cubed unsalted butter pieces one at a time until fully incorporated and glossy. Stir in 1 tsp lemon zest. Transfer curd to a small bowl, press plastic wrap directly onto surface to prevent a skin, and chill until set, about 1 hour.

Finish curd

In a chilled bowl, whip 1/2 cup heavy cream to soft peaks with an electric mixer.

Whip cream

In another bowl, gently beat 8 oz chilled mascarpone cheese with 3/4 cup powdered sugar and 1 tsp vanilla extract until smooth and just combined; avoid overbeating to prevent breaking the cheese.

Beat mascarpone and sugar

Fold the whipped cream into the mascarpone mixture gently until uniform and slightly airy. Taste and adjust sweetness if desired. Keep chilled until assembly.

Fold together

If needed, level the cooled cake top with a serrated knife. Using a long serrated knife, slice the cake horizontally into two even layers.

Level and split cake

Place the bottom layer on a serving plate. Spread about two-thirds of the chilled lemon curd evenly over the bottom layer, leaving a small border to prevent overflow.

Fill with curd

Place the top cake layer over the curd. Use about half of the mascarpone frosting to apply a thin crumb coat around the top and sides; refrigerate 15 minutes to set the crumb coat.

Top and crumb coat

Apply the remaining mascarpone frosting evenly to the top and sides using an offset spatula for a smooth finish.

Finish frosting

Arrange 1 cup fresh berries and 1/4 cup thin lemon slices or twists decoratively on top. Dust lightly with 1 tsp confectioners' sugar if using. Refrigerate the assembled cake at least 30 minutes before serving to let flavors meld; serve chilled or at cool room temperature.

Store any leftovers covered in the refrigerator for up to 3 days. Bring to room temperature 20–30 minutes before serving for best texture.