Bottled Water

Coffee, Unsweet Ice Tea

Coke, Diet Coke, Sprite, Dr. Pepper

OJ, Cranberry, Pineapple, Grapefruit

Red Bull

Barq's Root Beer

Fay's Spicy Bloody Mary

Fresh Mint Mojito OR Mint Juliep

Planters Punch

Nawlins Sazerac

Bourbon Mint Tea

Catfish Dinner

Fried Shrimp Dinner

Fried Shrimp Appetizer

Crabmeat Stuffed Jalapeno Peppers

Jumbo Fried Mushrooms

Smoked Duck Quesadilla

A Traditional Creole rice dish, simmered with tomatoes, Onion, Bell pepper, Local Seasonings, Boneless Rabbit, Chicken, & Smoked Pork Sausage.

Rabbit & Sausage Jambalaya

A Creole Stew served with rice. Prepared with dark brown roux. French Market vegetables, File Powder (Ground Sassafrass leaves), Drum Fillet & Shrimp.

Seafood Gumbo

If the bottled water is not already chilled, place it in the refrigerator for at least 1–2 hours or in an ice-filled cooler for 20–30 minutes until cold.

Chill bottle

If using garnish, wash the lemon or lime and mint. Cut a single wedge from the citrus and gently clap the mint between your palms to release aroma.

Prepare optional garnish

Open the bottle cap. If serving directly from the bottle, pour 4–6 ounces (120–180 ml) into a glass over ice if desired. Place the lemon/lime wedge on the glass rim or drop it into the water and add the mint sprig for aroma. Alternatively, hand the chilled, unopened bottle to the guest.

Serve bottled water

Recap any remaining water and refrigerate if it will be consumed within 24 hours. Recycle the empty bottle according to local guidelines.

Store and dispose

spring or purified bottled water (chilled)

ice cubes (optional)

lemon or lime wedge (optional)

fresh mint sprig (optional)

In a large jar or pitcher, add 1 cup coarsely ground coffee. Pour 4 cups cold filtered water over the grounds, ensuring all grounds are saturated. Stir gently to combine.

Combine coffee and water

Cover the jar and let steep at room temperature or in the refrigerator for 12–18 hours, depending on desired strength. Longer steeping produces a stronger concentrate.

Steep

After steeping, strain the coffee through a fine mesh sieve lined with cheesecloth, a coffee filter, or a fine paper filter into a clean container. Press or rinse the grounds to extract remaining liquid, then discard grounds and filter.

Filter

The resulting cold brew is a concentrate. For an unsweet iced coffee, dilute concentrate with cold water 1:1 (equal parts concentrate and water) or to taste. Chill before serving if not already cold.

Dilute to serve

Bring 4 cups water to a full boil. Remove from heat and add 4 black tea bags (or equivalent loose-leaf in an infuser). Steep 4–5 minutes for a standard-strength tea; steep 6–8 minutes for a stronger brew suitable for iced tea.

Brew

Remove tea bags or strain out leaves. To avoid dilution, cool the tea quickly by placing the pot in an ice bath for 10–15 minutes or transfer to a shallow container and refrigerate until cold.

Cool quickly

Taste the chilled tea and adjust strength by adding a little cold water if too strong. Keep refrigerated until ready to serve.

Adjust and chill

Fill serving glasses with ice (about 1 cup ice per glass). For iced coffee: pour diluted cold brew over ice. For iced tea: pour chilled black tea over ice. Garnish with optional lemon wedge for tea. Serve unsweetened; provide sweeteners separately if desired.

coarsely ground coffee (dark or medium roast)

cold filtered water

black tea bags (or 1 tbsp loose-leaf per bag)

boiling water

ice cubes

lemon wedges (optional)

Chill a clean 12‑oz (about 1.5 cup) glass in the freezer for 5–10 minutes or fill it with ice. Add 6 ice cubes to the glass. Pour 1 cup of the chosen soda (Coca‑Cola, Diet Coke, or Dr. Pepper) over the ice, pouring down the side of the glass to reduce foam. If desired, garnish with a lemon wedge (for cola) or serve plain. Serve immediately with a straw or napkin.

Serve a Classic Cola (Coca‑Cola or Diet Coke or Dr. Pepper)

Chill a clean glass or use the same chilled one. Add 6 ice cubes. Pour 1 cup of Sprite over the ice, pouring gently to control fizz. If desired, squeeze a lime wedge into the drink and drop the wedge in for extra brightness. Serve immediately.

Serve a Lemon‑Lime Soda (Sprite)

Notes: For fountain service, start with a clean nozzle and dispense soda at a 45° angle into the glass to minimize head/foam. Bottled or canned soda should be opened just before pouring and tilted to reduce agitation.

Chill a large pitcher in the refrigerator for 15–30 minutes or fill it briefly with ice water and dump before use. Add 24 ice cubes to the pitcher if you want the drink chilled for immediate serving (optional: leave some ice out and put ice in individual glasses to avoid diluting the whole pitcher).

Prepare the Pitcher

Pour 2 cups each of Coca‑Cola, Diet Coke, Sprite, and Dr. Pepper into the pitcher. Pour slowly and along the side of the pitcher to reduce excessive foam. Stir gently with a long spoon just once or twice to combine; avoid vigorous stirring to keep carbonation.

Combine Sodas

Ladle or pour the mixed sodas into chilled glasses filled with ice (3 pieces per glass recommended). Garnish individual glasses with lemon or lime wedges as desired. Note: If you prefer not to mix flavors in the pitcher, prepare separate pitchers for each soda following the same steps, substituting the single soda for the combined quantities.

Serve

Coca‑Cola (regular)

Diet Coke

Sprite

Dr. Pepper

Ice cubes

Lemon wedge (optional)

Lime wedge (optional, for Sprite)

Lemon wedges (optional)

Lime wedges (optional)

Place a pitcher and the juices (if using refrigerated store-bought juices) in the refrigerator for at least 15–30 minutes before assembling so the final drink is cold. If you plan to use fresh-squeezed juices, refrigerate immediately after juicing until ready to combine.

Chill and prepare

If making fresh juices: halve the oranges and grapefruit and juice them with a hand or electric juicer. Strain the grapefruit juice if you prefer no pulp. Measure out 2 cups orange juice and 1/2 cup grapefruit juice.

Juice citrus (if using fresh)

In the chilled pitcher, pour 2 cups orange juice, 1 cup cranberry juice, 3/4 cup pineapple juice, and 1/2 cup grapefruit juice. Stir gently to combine.

Combine juices

Taste the blend. If it is too tart or sharp, add up to 1 teaspoon of simple syrup or honey, stirring until dissolved. If the juice is too intense, dilute with up to 1/4 cup cold water or sparkling water and stir. Adjust to your preference.

Adjust sweetness and intensity

Add 1 cup of ice cubes to the pitcher or fill individual glasses with ice. Pour the juice blend over the ice and give a brief stir so the temperature evens out.

Add ice and serve

Garnish each glass with a slice of orange or grapefruit and a sprig of fresh mint if desired. Serve immediately while cold.

Garnish and finish

Store any leftover juice in a sealed container in the refrigerator for up to 48 hours. Stir or shake gently before serving; flavors may separate slightly. Do not freeze.

Storage

fresh orange juice (about 2–3 medium oranges)

cranberry juice (100% juice, unsweetened or lightly sweetened)

pineapple juice (100% juice)

fresh grapefruit juice (pink or red grapefruit)

cold water or sparkling water (optional, to adjust intensity)

simple syrup or honey (optional, to taste)

fresh mint sprigs (optional, for garnish)

orange or grapefruit slices (optional, for garnish)

Place a tall serving glass in the refrigerator or freezer for 5–10 minutes to chill (optional). If you prefer no dilution, ensure the Red Bull can is well chilled before opening.

Chill and glass

Fill the chilled glass with the indicated ice cubes, leaving about 1 inch (2–3 cm) of headspace at the top.

Add ice

Carefully open the can of chilled Red Bull and pour it slowly down the side of the glass to minimize foam, filling the glass to about 3/4 full (roughly the entire can).

Pour Red Bull

If you prefer a milder flavor or lower sweetness, add up to 1/2 cup of cold filtered water and gently stir once to combine. Taste and adjust — you can use less water if you want a stronger flavor.

Optional dilution

Garnish with an optional lime wedge on the rim and a mint sprig. Squeeze the lime wedge into the drink if desired for bright acidity. Serve immediately while cold.

Garnish and serve

Red Bull energy drink (chilled)

Filtered cold water (optional, to dilute)

Lime wedge (optional)

Fresh mint sprig (optional)

In a small saucepan combine 1 cup cold filtered water, brown sugar, white sugar, and molasses. Warm gently over medium-low heat, stirring until sugars dissolve but do not boil (about 3–4 minutes). Remove from heat.

Make concentrated flavor syrup

Add vanilla extract, anise extract, wintergreen extract, sassafras (or sassafras extract), crushed licorice root (or licorice extract), fresh lemon juice, and a pinch of salt to the warm syrup. Stir thoroughly to combine. Allow the mixture to steep for 10 minutes so flavors meld. If using whole spices (star anise, ground bark), you may cover and steep for 15–20 minutes, then strain through a fine mesh sieve or cheesecloth to remove solids.

Cool the concentrated syrup to room temperature. For faster cooling, place the covered saucepan in an ice bath and stir occasionally until cooled (about 8–10 minutes).

Measure out 2 tablespoons of the cooled syrup per 8 fl oz (1 cup) of carbonated water for a standard strength root beer. For this recipe yield (2 cups carbonated water) use 4 tablespoons (1/4 cup) of syrup. Adjust to taste for sweeter/stronger or lighter soda.

Gently combine the measured syrup with 2 cups chilled carbonated water in a pitcher. Stir carefully once or twice — avoid vigorous stirring to preserve carbonation.

Taste and adjust: if you want more bite, add a little more lemon juice (1/4 tsp) or an extra 1/2 tsp wintergreen extract for stronger minty note. If sweeter, add 1/2–1 tsp simple syrup (or dissolve 1 tsp sugar in a splash of warm water).

Fill a tall glass with ice (about 1 cup). Pour the prepared root beer over the ice, leaving about 1/2 inch at the top for garnish.

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

Leftover syrup: store refrigerated in a sealed jar for up to 2 weeks. To serve later, mix 2 tablespoons syrup with 1 cup chilled carbonated water (adjust to taste).

carbonated water (club soda or seltzer)

brown sugar (light or dark)

white granulated sugar

molasses

vanilla extract

anise extract (or star anise infusion)

wintergreen extract

sassafras root bark, ground (or 1 tsp sassafras extract)

dried licorice root, crushed (or 1/2 tsp licorice extract)

fresh lemon juice

salt

lemon wedge (optional)

maraschino cherry (optional)

Take a highball or pint glass and run the lemon wedge around the rim to moisten it. Spread the celery salt or seasoned salt on a small plate and dip the rim into the salt so it adheres evenly. Set the glass aside.

Rim the glass

Fill the rimmed glass with large ice cubes and set aside while you mix the cocktail.

In a cocktail shaker (or large mixing glass) add the vodka (2 oz), tomato juice (4 oz), fresh lemon juice (0.5 oz), Worcestershire sauce (0.5 tsp), prepared horseradish (0.5 tsp), 6 drops hot sauce, 1 pinch smoked paprika, 2 turns ground black pepper, and 0.25 tsp celery salt.

Combine base ingredients

If you want extra heat or smokiness, add one optional booster: 0.125 tsp chipotle powder for smoky heat, an extra 0.5 tsp horseradish for more bite, or muddle a jalapeño slice in the shaker before adding the liquids. Choose only what you want — do not add all unless you want it very spicy.

Adjust heat (optional)

Fill the shaker or mixing glass with ice and stir vigorously for 20–30 seconds to chill and slightly dilute the cocktail. (Do not vigorously shake — stirring keeps the tomato juice texture smoother.)

Mix, not shake

Taste the mixture and adjust seasoning: add an extra drop or two of hot sauce for heat, more lemon for brightness, or a pinch more celery salt if it needs savoriness. Stir briefly to incorporate any additions.

Strain the mixed Bloody Mary into the prepared glass over the ice cubes. For a more rustic presentation, you may pour unstrained so small bits of horseradish or jalapeño remain.

Garnish with a celery stalk and the lemon wedge placed on the rim. Skewer preferred garnishes (green olive, cherry tomato, pickled green bean) on a cocktail pick and rest on the glass.

Give the cocktail one final grind of black pepper and a light sprinkle of smoked paprika, if desired. Serve immediately with a small straw or stirrer.

vodka

tomato juice

Worcestershire sauce

fresh horseradish (prepared)

hot sauce (e.g., Tabasco)

smoked paprika

ground black pepper

celery salt

coarse celery salt or seasoned salt (for rim)

lemon wedge (for rim and garnish)

celery stalk

cocktail pick (optional) with garnish items: green olives, cherry tomato, pickled green bean

chipotle powder (for smoky heat)

horseradish extra (if you like it hotter)

jalapeño slice (muddled)

large ice cubes

Choose a highball glass. Add 12 fresh mint leaves and 0.75 oz simple syrup (or 2 tsp superfine sugar) to the bottom of the glass.

Prepare glass

Gently muddle the mint and syrup 6–8 times with a muddler or the back of a spoon to release oils. Do not shred the leaves — press until fragrant.

Muddle mint

Pour 0.75 oz fresh lime juice and 2 oz white rum into the glass. Stir briefly (4–6 stirs) to combine and dissolve any remaining sugar.

Add lime and rum

Fill the glass with crushed ice up to near the rim (about 1 cup). Top with 2 oz club soda. Gently stir once to integrate.

Add ice and soda

Garnish with a small mint sprig and a lime wedge or wheel. Serve with a straw, instructing the drinker to give the straw a quick stir to bring mint aroma up.

Use a metal julep cup or rocks glass. Add 0.75 oz simple syrup (or 2 tsp superfine sugar) and 12 fresh mint leaves to the glass.

Prepare julep cup

Gently muddle the mint with the syrup 6–8 times to release aromatics without tearing the leaves.

Muddle gently

Add 2 oz bourbon to the glass. Fill the glass with crushed ice (about 1 cup), packing it slightly to mound above the rim.

Add bourbon and ice

Stir briefly to chill the drink and incorporate syrup (about 8–10 seconds). Spoon additional crushed ice over the top to create a frosty dome.

Stir and chill

Garnish with a sprig of mint, optionally brush the mint with a few drops of water or a light spritz of simple syrup for extra aroma. Add 1–2 dashes of Angostura bitters on the ice if desired. Serve with a straw.

Fresh mint leaves (whole)

White (light) rum

Bourbon (for Mint Julep option)

Simple syrup (1:1 sugar to water) or superfine sugar

Fresh lime juice

Club soda (for Mojito)

Crushed ice (or ice cubes, crushed)

Angostura bitters (optional, julep garnish)

Mint sprig (for garnish)

Lime wedge or wheel (for garnish)

If using fresh fruit, squeeze oranges, pineapple (or use pre-bottled juices). Measure 2 cups orange juice, 1.5 cups pineapple juice and 1/2 cup fresh lime juice. Chill if possible.

Juice and measure

In a large pitcher or punch bowl (able to hold at least 3.5–4 quarts), pour in 1.5 cups dark rum and 1/2 cup light rum. Add the orange, pineapple and lime juices.

Combine liquids

Stir in 1/4 cup grenadine and 3 tablespoons simple syrup. Taste and adjust sweetness—add up to 1 additional tablespoon simple syrup if you prefer it sweeter.

Sweeten and color

Add 1 teaspoon Angostura bitters to the punch and stir. If using, grate a light dusting (about 1/4 teaspoon) of fresh nutmeg over the surface and gently stir once to incorporate. The bitters add depth and the nutmeg provides a warm aromatic note.

Fill the punch bowl or pitcher with 6–8 cups of cubed ice to chill the punch without overly diluting. Stir briefly to cool the mixture evenly.

Ladle the punch into individual glasses filled with additional ice if desired. Garnish each glass with an orange slice, a pineapple wedge, a maraschino cherry and a sprig of mint. For classic presentation, float an extra orange slice and cherry on top of the bowl.

Serve immediately. Provide a small spoon or stirrer so guests can remix as the ice melts. Leftover punch can be refrigerated (without ice) for up to 24 hours; stir before serving and add fresh ice and garnishes.