MARGARITAS

DAIQUIRIS

Gasparilla Banana Bread rum, Kahlua, Giffard banana liqueur, ice cream, & a chocolate swirl.

DIRTY BANANA

Ole Smoky Creamsicle Moonshine, fresh OJ, & sweet cream. Topped with whipped cream & a cherry.

CRABBY JAMSICLE

Bacardi Superior rum, Myer's Dark, banana liqueur, blackberry brandy, orange, & pineapple.

CATEGORY 5

Mango rum, melon liqueur, orange, pineapple, & grenadine.

THE NAKED MANGO

Coconut & mango rums, banana liqueur, mango puree, coconut cream, orange, & pineapple.

CALYPSO COOLER

Volcan Resposado tequila, Grand Marnier, fresh citrus, orange, & sour.

THE CADILLAC MARG

Ketel One Citroen, blue curacao, Starry, sour.

MERMAID LEMONADE

MIMOSA OR BLOODY MARY

Vodka, coffee liqueur, caramel, & milk. Topped with whipped cream & caramel drizzle.

SEAS THE DAY

Florida OJ, champagne, & Grand Marnier

Includes drink. Scrambled eggs with bacon, sausage, or ham.

Mini Sunglow

Loaded up with 'shrooms, peppers, onions, & cheese. Served with home fries or grits, & toast.

Veggie Omelet

Griddled corned beef hash with 2 eggs*, home fries or grits, & toast.

Corned Beef Hash & Eggs

Scrambled eggs*, cheese, & sausage, bacon, or ham on texas toast or a biscuit, with home fries.

Breakfast Sandwich

Crispy fried chicken on 2 sweet waffles with hot honey.

Chicken & Waffles

2 buttermilk biscuits smothered in homemade sausage gravy.

Biscuits & Gravy

Breakfast Tacos

French Toast

Fried, cajun, or grilled fish, 2 eggs*, home fries or grits, & toast.

Beach Bum Breakfast

Hotcakes

2 eggs*, home fries, sausage gravy, cheese, & pico. Served with toast.

Breakfast Bowl

2 eggs* with sausage, bacon, or ham. Served with grits or home fries.

Crab Cake Benedict

Run a lime wedge around the rim of a rocks or coupe glass. Dip the rim into coarse salt set on a shallow plate to coat. Fill the glass with fresh ice if serving on the rocks; set aside.

Prepare glass

Add blanco tequila (2 oz), fresh lime juice (1 oz), triple sec (1 oz) and simple syrup (0.5 oz) to a cocktail shaker. Add 1 cup of ice. Secure the lid and shake vigorously for 12–15 seconds until well chilled.

Shake

Fine-strain (or double-strain) the cocktail into the prepared glass over fresh ice (or serve straight up into the chilled coupe). Garnish with a lime wheel or wedge.

Strain and serve

If using fresh or frozen strawberries, hull and roughly chop about 3–4 medium berries. Blend until smooth. Strain through a fine-mesh sieve if you prefer a super-smooth texture. Measure 2 oz puree.

Make strawberry puree (if needed)

Rub a lime wedge around the rim of your glass and dip in coarse sugar or salt, depending on preference. Add fresh ice if serving on the rocks.

In a shaker combine blanco tequila (2 oz), fresh lime juice (1 oz), triple sec (0.75 oz), strawberry puree (2 oz) and simple syrup (0.5 oz). Add 1 cup of ice. Shake vigorously 12–15 seconds until well chilled and slightly frothy from the fruit.

Strain into the prepared glass over ice (or serve up). Garnish with a halved strawberry on the rim or a lime wheel. Taste and add an extra 0.25–0.5 oz simple syrup if the berries are tart.

Strain and garnish

Peel and dice one ripe mango and blend until smooth; you should have about 2 oz for a single drink. If using jarred puree, just measure out 2 oz.

Make mango puree (if needed)

Moisten the rim with a lime wedge and dip in coarse salt or Tajín for a spicy edge. Add fresh ice if serving on the rocks.

In a shaker combine blanco tequila (2 oz), fresh lime juice (1 oz), triple sec (0.75 oz), mango puree (2 oz) and agave syrup (0.5 oz). Add 1 cup of ice and shake vigorously 12–15 seconds until well chilled and slightly thickened from the fruit.

Fine-strain into the prepared glass over fresh ice or serve up. Garnish with a mango slice or lime wheel. Adjust sweetness with a touch more agave if desired.

blanco tequila

fresh lime juice

triple sec (or Cointreau)

simple syrup

coarse salt (for rim)

lime wheel or wedge (garnish)

strawberry puree (fresh or thawed frozen, blended)

simple syrup (adjust if berries are sweet)

coarse salt or sugar (for rim)

fresh strawberry (garnish)

ice (for shaker)

mango puree (fresh ripe mango blended, or store-bought)

agave syrup (or simple syrup)

coarse salt (for rim) or tajin (spicy option)

mango slice (garnish)

Place the hulled strawberries in a blender. Add 1 tablespoon simple syrup if berries are underripe. Blend on high until very smooth, about 30–45 seconds. Pass through a fine mesh sieve into a bowl to remove seeds if you prefer a silky texture (optional). Yield: ~1 1/4 cups.

Strawberry purée

Place the chopped ripe mango in a blender. Add 1 tablespoon simple syrup only if mango is not very sweet. Blend on high until completely smooth, about 30–45 seconds. Scrape down sides and blend again. No straining necessary for mango. Yield: ~1 1/4 cups.

Mango purée

For each type, use the following per 2 servings: In a blender combine 4 oz (1/2 cup) white rum, 1/4 cup fresh lime juice, 1.5 oz (3 tbsp) simple syrup, 1/2 cup fruit purée (strawberry or mango), and 1.5 cups ice. Blend on high until smooth and slushy, about 30–60 seconds. Taste and adjust sweetness with up to 1 tsp simple syrup if needed. Pour into two chilled coupe or rocks glasses. Garnish with a lime wheel and a strawberry or mango slice.

Single-fruit frozen daiquiri (Strawberry or Mango)

Option A — Layered: Prepare both fruit daiquiris as above but reduce each fruit purée to 1/3 cup and ice to 1 cup in each blender batch so you end with two small portions. Pour one fruit slush into glass, use a spoon to hold back and then gently add second fruit slush to create a layered look. Option B — Blended together: In a blender combine 4 oz (1/2 cup) white rum, 1/4 cup fresh lime juice, 1.5 oz simple syrup, 1/3 cup strawberry purée, 1/3 cup mango purée and 1.5 cups ice. Blend until smooth and serve into two glasses.

Mixed two-fruit daiquiri (layered or blended)

Combine in a high-capacity blender or chilled food processor: 8 oz white rum, 1 cup fresh lime juice, 3 oz simple syrup, 1 1/2 cups fruit purée (choose strawberry, mango, or 3/4 cup each for mixed) and 6 cups ice. Blend in 2–3 short pulses until you reach a slushy consistency to avoid over-thinning. Serve immediately.

Batch for 8 servings (approx.)

Rim glasses with a lime wedge and optional superfine sugar. Pour daiquiri into chilled glasses. Garnish with a lime wheel, a strawberry or mango slice on the rim, and a mint sprig. Serve immediately with a straw.

white rum

simple syrup (1:1 sugar to water)

fresh strawberries, hulled

ripe mango, peeled and chopped

optional: extra simple syrup (if fruit is not sweet)

lime wheels

whole strawberry or mango slice

mint sprigs

Take a chilled 12–16 oz hurricane or large cocktail glass. Using 1–1.5 tablespoons of thick chocolate syrup, drizzle the syrup along the inside walls of the glass in a vertical swirl pattern so the chocolate creates ribbons when the drink is poured.

Drizzle Glass

In a blender, add 1.5 oz light rum (or banana-flavored rum), 0.75 oz Kahlúa, 0.5 oz Giffard banana liqueur, 1 oz whole milk, 1 oz heavy cream, 2 scoops vanilla ice cream, and 0.5 of a ripe banana (if using).

Combine Ingredients

Add 1 cup of ice to the blender. The amount of ice controls thickness — use slightly less for a creamier, denser pour or more for a slushier texture.

Add Ice

Blend on high until very smooth and homogenous, about 20–40 seconds depending on blender power. Pause and scrape down the sides once if needed to fully incorporate the banana and ice cream.

Blend

Slowly pour or ladle the blended mixture into the prepared glass. Pour gently so the chocolate ribbons remain visible around the glass interior.

Pour

If you want extra chocolate swirls on top, drizzle the remaining chocolate syrup in a spiral over the surface of the drink.

Finish with Swirl

Top with a sprinkle of chocolate shavings or a light dusting of cocoa powder (about 1 tsp) and place a banana slice on the rim.

Garnish

light rum (or banana-flavored rum like Gasparilla Banana Bread)

Kahlúa (coffee liqueur)

Giffard Banane du Brésil (banana liqueur) or other banana liqueur

whole milk or half-and-half

heavy cream

vanilla ice cream

ripe banana (optional, for fresh banana flavor and texture)

chocolate syrup (thick)

chocolate shavings or cocoa powder (for garnish)

banana slice (for garnish)

Chill a rocks glass or an old-fashioned glass by filling it with ice and cold water; set aside while you prepare the drink.

Discard the chilling ice/water from the glass. In a cocktail shaker, add 1 cup fresh ice, 2 oz Ole Smoky Creamsicle Moonshine, 3 oz fresh orange juice (preferably freshly squeezed and strained), and 1 oz sweet cream (use chilled half-and-half or heavy cream lightly sweetened).

Secure the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is frosty and the mixture is well combined and slightly frothy.

Fill the chilled serving glass with fresh ice if you like it on the rocks (optional) or leave it without ice for a slightly more concentrated sip. Strain the shaken mixture into the prepared glass.

Strain & Serve

Pipe or spoon about 2 tablespoons of whipped cream on top of the drink to create a creamsicle-like cap.

Place 1 maraschino cherry on top of the whipped cream. If using, add an orange twist to the rim or drop it on top for extra aroma.

Serve immediately with a short straw or spoon. Advise sipping slowly to enjoy the interplay of orange, cream, and moonshine.

Serve

Ole Smoky Creamsicle Moonshine

Fresh orange juice

Sweet cream (half-and-half or heavy cream sweetened)

Whipped cream

Maraschino cherry

Orange twist (optional)

Fill a cocktail shaker with ice (about 3/4 full) or use crushed ice if preferred.

Prepare shaker

Pour 1.5 oz Bacardi Superior, 0.5 oz Myer's Dark rum, 0.5 oz banana liqueur, and 0.5 oz blackberry brandy into the shaker. Add 1 oz fresh orange juice, 2 oz pineapple juice, and 0.25 oz fresh lime juice.

Add spirits and juices

If you prefer a sweeter cocktail, add 0.25 oz simple syrup. Add 1 dash of Angostura bitters if you want additional aromatic complexity.

Sweeten and balance

Cap the shaker and shake vigorously for 10–15 seconds until well chilled and slightly diluted.

Fill a highball or hurricane glass with fresh crushed ice or ice cubes (about 3/4 full).

Double-strain the shaken mixture into the prepared glass over the ice. For a layered look, slowly drizzle an extra 0.25–0.5 oz of blackberry brandy over the top so it sinks slightly to create a dark flourish.

Strain and layer

Optionally add a final tiny dash of bitters on top.Gently stir once with a bar spoon if you want the flavors more integrated (avoid over-stirring to keep the layered appearance).

Finish

Garnish the drink with an orange wheel on the rim, a pineapple wedge, a maraschino cherry skewered on a pick, and a sprig of mint tucked behind the fruit.

Serve with a straw and an optional cocktail pick. Estimated sipping temperature is chilled; enjoy immediately.

Bacardi Superior white rum

Myer's Dark rum

Banana liqueur

Blackberry brandy (or crème de mûre)

Pineapple juice

Fresh lime juice

Simple syrup (optional, to taste)

Angostura bitters (optional)

Crushed ice or ice cubes

Orange wheel or wedge

Pineapple wedge

Sprig of mint (optional)

Fill a cocktail shaker with the cubed ice. Add the light rum, mango rum, melon liqueur, fresh orange juice, pineapple juice and fresh lime juice to the shaker.

Combine ingredients

Secure the shaker lid and shake vigorously for 10–15 seconds until the outside of the shaker feels cold and you see a good dilution from the melted ice.

Fill a chilled highball or Collins glass with fresh ice.

Double-strain the shaken cocktail into the prepared glass over the fresh ice. Slowly drizzle the grenadine down the inside edge of the glass so it sinks and creates a sunrise gradient near the bottom.

Strain and layer grenadine

If you prefer a slightly more integrated drink, give the cocktail a gentle stir (1–2 rotations) after adding grenadine. For a layered look, do not stir.

Optional stir

Garnish the glass with a mango slice on the rim, an orange wheel and a maraschino cherry on a pick. Serve immediately with a straw.

light rum

mango rum

melon liqueur (Midori or similar)

fresh orange juice

pineapple juice

grenadine

ice (cubed)

mango slice or wedge

orange wheel

maraschino cherry

If using toasted coconut rim, rub a cut orange wheel around the glass rim, dip rim into a shallow plate of toasted coconut flakes. Chill the glass briefly (optional).

Measure mango purée, orange juice, pineapple juice, both rums, banana liqueur, coconut cream and simple syrup so they are ready for quick assembly.

Measure ingredients

Add crushed ice (or cubed ice) to a blender until about 2/3 full. Pour in 1 cup mango purée, 3 oz fresh orange juice, 3 oz fresh pineapple juice, 1.5 oz coconut rum, 1.5 oz mango rum, 0.5 oz banana liqueur, 2 tbsp coconut cream and 0.5 oz simple syrup.

Blend on high for 8–12 seconds until smooth and slushy. If you prefer a thinner drink, add 1–2 tablespoons cold water or additional orange juice and pulse briefly. If too thin, add a small handful of ice and pulse again.

Fill the prepared glass with crushed ice if you used a shaker instead of blender (optional). Pour the blended Calypso Cooler into the glass.

Garnish with a pineapple wedge and an orange wheel on a cocktail pick. Optionally sprinkle a pinch of toasted coconut flakes on top of the foam for aroma.

Serve immediately with a straw. Adjust sweetness by adding more simple syrup if needed. For a boozier version increase combined rums by up to 1 oz.

To make non-alcoholic: replace both rums and banana liqueur with an equal total volume of pineapple-orange juice and 1/4 tsp banana extract to taste.

mango purée

fresh pineapple juice

coconut rum

banana liqueur (e.g., crème de banane)

coconut cream (thick, canned)

simple syrup (1:1) or to taste

crushed ice or cubed ice

pineapple wedge

toothpick or cocktail pick

optional: toasted coconut flakes for rim

If you want a salted rim, pour the coarse kosher or flaked sea salt onto a small plate. Run the lime wedge around the outer edge of a rocks glass (or coupe) and gently dip the rim into the salt to coat. Set the glass aside.

Prepare the glass (optional salted rim)

Add the Volcan Reposado tequila (2 oz), Grand Marnier (1 oz), fresh lime juice (0.75 oz), fresh lemon juice (0.25 oz), and simple syrup (0.5 oz) into a cocktail shaker. Fill the shaker with ice (enough to come nearly to the top). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is cold and properly diluted.

Build and shake

Double-strain the cocktail into the prepared rocks glass over a large ice cube or into a chilled coupe if you prefer it neat. Double-straining (using a fine mesh strainer) removes small ice shards and pulp for a cleaner texture.

Express the orange twist over the drink by holding the peel skin-side down above the glass and giving it a quick twist to release the oils. Rub the peel briefly on the rim if desired, then drop it into the drink. Optionally, add an orange wheel on the rim for visual appeal.

Margaritas

Daiquiris

Dirty Banana

Crabby Jamsicle

Category 5

The Naked Mango

Calypso Cooler

The Cadillac Marg

Mermaid Lemonade

Mimosa Or Bloody Mary

Seas The Day

Florida Oj, Champagne, & Grand Marnier