Capt Als

Red Blend CONUNDRUM

Pinot Noir BELLE GLOS LAS ALTURAS

Pinot Noir MEIOMI

Cabernet CAYMUS

Pinot Grigio SANTA MARGHERITA

The Prisoner

Cabernet JUSTIN

The Shipwreck

Cabernet FREAKSHOW

Cabernet BONANZA

Strawberry Daiquiri

White Rum, Pineapple, Coconut, Blueberry, Raspberry, Strawberry, Mint, Simple Syrup, Club Soda

Berry Blast Mojito

Bacardi, Lime, Simple Syrup, Mint, Cherry Juice, Club Soda

Cherry Limeade Mojito

Cruzan Coconut Rum, Deep Eddy Peach, Lime, Simple Syrup, Mint, Club Soda

Life's a Peach Mojito

Bacardi, Lime, Jalapeno, Pineapple, Simple Syrup, Mint, Club Soda

Spicy Mo-Heat-O

Patron, Cointreau, and our homemade Margarita Mix

Top Shelf Margarita

Altos Plata Tequila, Triple Sec, our homemade Margarita Mix, Muddled Jalapenos & Cucumbers

Jalapeno Cucumber Margarita

Jose Cuervo Tequila, Triple Sec, our homemade Margarita Mix, Orange Juice and a shot of Gran Gala

Cadillac Margarita

Ole Smoky Mango Habanero, Triple Sec, and our homemade Margarita Mix

Mango Habanero Margarita

1800 Coconut Tequila, Blue Curacao, Triple Sec, Pineapple and our homemade Margarita Mix

Mermaid Margarita

The Original Surf Turf on the Mississippi Gulf Coast

Surf Turf

Various margaritas with different flavors.

Margaritas

Tequila, Triple Sec, Agave Nectar, Lime Juice, Splash of Soda Water

Skinny Margarita

Start by cleaning and cubing the chicken breast into bite-sized pieces. Pat dry with paper towels.

Prepare the Chicken

In a large bowl, mix the cubed chicken with salt, black pepper, and paprika. Ensure the chicken is well coated with the seasonings.

Season the Chicken

In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and cook until golden brown and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.

Sauté the Chicken

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Stir in fresh basil and Parmesan cheese until the cheese is melted and the sauce is smooth.

Prepare the Sauce

Return the cooked chicken to the skillet and stir to coat in the creamy sauce. Let it cook together for another 2-3 minutes to heat through.

Combine Chicken and Sauce

Serve the creamy chicken hot, garnished with additional fresh basil if desired. Enjoy with pasta, rice, or crusty bread.

Serve Hot

Chicken Breast

Heavy Cream

Garlic

Fresh Basil

Parmesan Cheese

Olive Oil

Salt

Black Pepper

Paprika

In a large mixing container, combine the Cabernet Sauvignon, Merlot, Zinfandel, Syrah, and Malbec. Stir well to ensure all wines are blended together evenly.

Step 1: Prepare the Base Wine

Add the tablespoon of sugar to the blended wine mixture. Stir gently until the sugar has completely dissolved.

Step 2: Sweetening the Blend

In a small saucepan, heat the water until it is just about to boil. Remove from heat and add the oak chips. Let them steep for about 15 minutes to infuse the water with oak flavors.

Step 3: Adding Oak Flavor

After 15 minutes, strain the oak chips from the water and slowly add the flavored water to the wine blend. Stir gently to incorporate.

Step 4: Combine the Mixtures

Sprinkle the wine yeast over the surface of the blended mixture. Stir gently to ensure the yeast is evenly distributed throughout the wine.

Step 5: Introducing Yeast

Cover the mixing container with a clean cloth and secure it with a rubber band. Allow the mixture to ferment at room temperature for 1-2 weeks, stirring gently every few days.

Step 6: Fermentation

Once fermentation is complete, siphon the wine into clean bottles, avoiding any sediment at the bottom. Seal the bottles with corks.

Step 7: Bottling

Store the bottled wine in a cool, dark place for at least 3 months to allow the flavors to develop and mature before enjoying.

Step 8: Aging

Cabernet Sauvignon

Merlot

Zinfandel

Syrah

Malbec

Sugar

Oak chips

Water

Bottled wine yeast

Place the Pinot Noir BELLE GLOS LAS ALTURAS in the refrigerator for at least 30 minutes before serving to ensure it's properly chilled.

Chill the Wine

Preheat your grill to medium-high heat. Pat the salmon fillets dry with paper towels and season them with salt and black pepper on both sides.

Prepare the Salmon

Trim the ends of the asparagus and toss them in a bowl with olive oil, salt, and black pepper. Place them on the grill alongside the salmon.

Grill the Asparagus

Place the salmon fillets skin-side down on the grill. Grill for about 4-5 minutes on each side or until the salmon flakes easily with a fork.

Grill the Salmon

Squeeze the juice of one whole lemon over the grilled salmon and asparagus right before serving for added flavor.

Finish with Lemon

Grilled Salmon

Asparagus

Lemon

Place the bottle of Pinot Noir MEIOMI in the refrigerator for at least 30 minutes before serving to ensure it is at the ideal temperature of around 55°F (13°C).

Preheat the Oven

Rinse the whole chicken under cold water and pat dry with paper towels.

In a small bowl, mix the minced garlic, olive oil, salt, black pepper, and chopped rosemary. Rub this mixture all over the chicken, including under the skin for more flavor.

Cut the lemon in half and place both halves inside the cavity of the chicken.

Add Lemon

Place the seasoned chicken on a roasting pan and put it in the preheated oven. Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear when pierced.

Roast the Chicken

Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.

Rest the Chicken

Roasted Chicken

Fresh Rosemary

Choose a bottle of Caymus Cabernet Sauvignon from your local wine shop or online retailer. Ensure it's at a proper temperature (between 60°F to 65°F) for serving.

Select Your Wine

Slice the aged cheddar cheese into bite-sized pieces and crumble the blue cheese into a separate small bowl. Arrange them on a serving platter.

Prepare Cheese Platter

Scatter the walnuts and dried figs around the cheese on the platter. Break the dark chocolate into small squares and place them on the platter as well.

Add Accompaniments

Open the bottle of Caymus Cabernet Sauvignon and pour it into wine glasses. Fill each glass about one-third full to allow the wine to breathe.

Pour the Wine

Serve the cheese and accompaniments alongside the wine. Encourage guests to take a sip of wine followed by a bite of cheese and accompaniments for a delightful tasting experience.

Enjoy the Pairing

Caymus Cabernet Sauvignon

Aged Cheddar Cheese

Blue Cheese

Walnuts

Dried Figs

Dark Chocolate

Carefully hand-pick ripe Pinot Grigio grapes from the vineyard, ensuring they are free from any blemishes.

Harvesting Grapes

Crush the harvested grapes and press them to extract the juice. Collect the juice in a clean fermentation vessel.

Crushing and Pressing

Add the yeast and sugar to the grape juice. Allow the mixture to ferment at a controlled temperature for about 10-14 days.

Fermentation

Once fermentation is complete, siphon the wine off the sediment into another clean container, leaving the sediment behind.

Racking

Allow the wine to age in a cool, dark place for 2-3 months to develop its flavor.

Aging

After aging, bottle the wine in clean, sterilized bottles and seal them with corks.

Bottling

Place the bottle of Pinot Grigio in the refrigerator for at least 2 hours before serving to ensure it is adequately chilled.

Chilling the Wine

Fill glasses with ice cubes to taste, then pour the chilled Pinot Grigio over the ice.

Preparing Glasses

Add a slice of lemon to each glass for an extra touch of flavor and garnish.

Garnishing

Serve immediately and enjoy the refreshing taste of your homemade Pinot Grigio.

Serving

Pinot Grigio grapes

Yeast

Chilled Pinot Grigio

Ice cubes

Lemon slices

Gather all the ingredients listed above. Make sure to have fresh lime juice and use quality dark rum for the best flavor.

Prepare the Ingredients

In a cocktail shaker, combine the dark rum, fresh lime juice, and simple syrup. Fill the shaker with ice.

Mix the Base Ingredients

Secure the lid of the shaker and shake vigorously for about 15 seconds to chill the mixture.

Shake Well

Strain the mixture into a glass filled with ice. Use a highball or a rocks glass for this cocktail.

Strain and Pour

Top off the drink with ginger beer, pouring it gently to avoid splashing.

Add Ginger Beer

Float a lime wheel on top of the drink and add fresh mint leaves for aroma and decoration.

Garnish the Drink

Serve immediately and enjoy your refreshing 'The Prisoner' cocktail!

Serve

Dark rum

Fresh lime juice

Simple syrup

Ginger beer

Lime wheel

Fresh mint leaves

Sort through the Cabernet Sauvignon grapes, removing any stems and damaged grapes. Crush the grapes to release their juices and place them in a fermentation vessel.

Prepare the Grapes

Pour 1 gallon of water into the fermentation vessel with the crushed grapes. Add 2 cups of sugar, stirring until fully dissolved.

Add Water and Sugar

Crush 5 Campden tablets and mix them into the grape mixture. Allow the mixture to sit for 24 hours to eliminate any wild yeast. After 24 hours, add 1 tsp of wine yeast to the mixture.

Add Yeast and Campden Tablets

Mix in 1 tsp of tannin powder and, if desired, add 1 cup of oak chips for additional flavor.

Add Tannin and Oak Chips (Optional)

Cover the fermentation vessel with a clean cloth or lid with an airlock. Allow the mixture to ferment for 1-2 weeks, stirring daily, until fermentation slows.

Fermentation Process

Once fermentation slows, siphon the liquid off the sediment into a clean secondary fermentation vessel. This process is called racking. Ensure to leave sediment behind.

Racking the Wine

After racking, add 1 tsp of potassium sorbate to prevent further fermentation.

Add Potassium Sorbate

Bottle the wine in clean, sanitized bottles. Seal tightly and store in a cool, dark place. Allow the wine to age for at least 6 months before tasting.

Bottling the Wine

Cabernet Sauvignon grapes

Yeast (wine yeast recommended)

Campden tablets

Tannin powder

Oak chips (optional)

Potassium sorbate

In a cocktail shaker, add the fresh blackberries. Use a muddler or the back of a spoon to gently crush the blackberries to release their juices.

Muddle the Blackberries

To the shaker with muddled blackberries, add the simple syrup, lemon juice, and one sprig of fresh rosemary.

Add the Other Ingredients

Fill the shaker with ice cubes. Secure the lid and shake vigorously for about 15-20 seconds until well chilled.

Shake it Up

Using a fine mesh strainer, strain the mixture into a wine glass filled with ice cubes to remove the blackberry seeds.

Strain into Glass

Slowly pour the Cabernet Sauvignon over the strained mixture in the glass, allowing it to mix gently.

Add the Cabernet Sauvignon

Garnish the drink with the remaining sprig of rosemary. Serve immediately and enjoy your Shipwreck!

Capt Als

Red Blend Conundrum

Pinot Noir Belle Glos Las Alturas

Pinot Noir Meiomi

Cabernet Caymus

Pinot Grigio Santa Margherita