Tito's Vodka, St. Germain, cucumber and mint infused simple, lemon

Summer Spritz

Cirrus Vodka, Mr. Black Coffee Liqueur, Black Walnut Bitters, fresh brewed coffee

Midnight Train

Distales Blanco Tequila, Passoa, lime, agave, dash of House Hot Sauce

Pink with a Passion

Spiced Bacardi, Licor 43, apple juice, cinnamon simple

Apple No Pucker

Afrohead Rum, Courvoisier, blood orange, red wine float

Selebre 1865

cheesy grits, slab bacon, smoked sunny side eggs

SOUTHERN BREAKFAST BOWL

FRIED CHICKEN AND SHRIMP AND GRITS

potatoes, pickled onions, pico, green chile queso

SHORT RIB BURRITO

stone ground cheesy grits, slab bacon, cheddar biscuits, smoked heirloom tomatoes, savory cream bacon gravy sauce, 2 sunny side eggs

BISCUITS AND GRAVY

spicy west african tomato and bell alabama white sauce, house hot sauce, fried saltines

Oysters

cheddar biscuit, fried chicken, pimento cheese, slab bacon, smoked bacon gravy, sunny side up egg

COUNTRY BOY BENEDICT

bread pudding french toast, peach compote, maple cream cheese

PEACH COBBLER FRENCH TOAST

maple cream cheese bread pudding french toast, caramel frosting, salted caramel, maple syrup, honey butter, candied walnuts

FRENCH TOAST

CINNAMON ROLLS

cheese, pico, avocado aioli, breakfast honey butter, house made. potatoes

CHEDDAR BISCUITS

DAD'S BREAKFAST SANDWICH

Charred Cream Corn

Smoked Chicken Wings

Fresh Raw Virginia Shank

Sweet Potato Ribs

herbed goat cheese, spicy honey, stone ground cheesy grits

Charred Heirloom Lobster & Grits

HEART OF GOLD

Spiced simple syrup, apple cider, apple sauce

Spiced Rum

Chai Tea Repasado

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and liquid comes to a gentle simmer.

Make syrup

Add the thinly sliced cucumber and bruised mint leaves to the saucepan. Reduce heat to low and simmer very gently for 4–5 minutes — just long enough to extract fresh aromatics without cooking away brightness.

Remove the pan from heat and let the syrup steep with cucumber and mint for 20 minutes at room temperature to intensify the flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract liquid. Discard solids. Cool the syrup to room temperature, then refrigerate until cold. Yield: about 1 cup. Keeps up to 10 days refrigerated.

Chill a highball or large wine glass by filling with ice or placing in freezer for a few minutes. If using, prepare a cucumber ribbon: use a vegetable peeler to shave a long thin slice from the cucumber, set aside.

Remove chill ice from the serving glass and fill it with fresh crushed or cubed ice (about 1 cup).

In a cocktail shaker add 2 oz Tito's vodka, 0.75 oz St-Germain, 0.75 oz fresh lemon juice, and 0.5 oz of the chilled cucumber-mint simple syrup. Add a small handful of ice to the shaker (enough to properly chill).

Shake vigorously for about 10 seconds until well chilled.

Strain the shaken mixture into the prepared glass over the ice.

Top gently with 2.5 oz chilled club soda. Stir once gently with a bar spoon to integrate without losing effervescence.

Thread the cucumber ribbon inside the glass along the inner wall (optional) or twist and lay on top. Add a fresh mint sprig and a lemon wheel or twist. Clap the mint between your hands once before garnishing to release aroma.

Serve immediately with a straw if desired. Recommended serving: 1 cocktail.

granulated sugar

water

english cucumber (thinly sliced)

fresh mint leaves (lightly bruised)

Tito's Handmade Vodka

St-Germain (elderflower liqueur)

fresh lemon juice

cucumber-mint simple syrup (from above)

club soda (chilled)

crushed ice or cubed ice

cucumber ribbon

fresh mint sprig

lemon wheel or twist

If serving hot: preheat a rocks glass or heatproof mug with hot water, then discard water. If serving chilled: place your serving glass in the freezer for a few minutes or fill it with ice to chill while you build the cocktail.

Prepare glass

Brew a small amount of strong coffee (espresso or strong drip). Measure 1 oz and let it cool slightly (hot but not boiling) if building over ice. For a warm version, keep it hot.

Brew coffee

In a cocktail shaker, add ice (about 1 cup), 2 oz Cirrus Vodka, 1 oz Mr. Black, 1 oz fresh brewed coffee, 2 dashes black walnut bitters, and 0.25 oz simple syrup if you prefer a touch of sweetness.

Build the drink

For a chilled, slightly frothy cocktail: vigorously shake the mixture for 10–12 seconds until well chilled and slightly frothy. For a smoother, less aerated drink (or if using a heatproof mug and hot coffee): stir gently for 15–20 seconds to chill and dilute slightly (skip shaking if serving hot).

Shake or stir

Discard chilling ice from the serving glass (if used). Double-strain the shaken cocktail into the chilled rocks glass over fresh ice (or single-strain into the heated glass if serving warm).

Strain and serve

Express an orange twist over the surface and drop it in, or float 3 coffee beans on top. Serve immediately.

Garnish

Adjust simple syrup to taste or omit for a drier, more bitter cocktail. For a stronger coffee presence use a ristretto or espresso in place of brewed coffee, reducing volume slightly to maintain balance.

Notes

Cirrus Vodka (or other quality vodka)

Mr. Black Coffee Liqueur

Fresh brewed strong coffee (hot, slightly cooled)

Black walnut bitters

Simple syrup (optional, for sweetness)

Orange twist or coffee beans (garnish)

If you want a spiced rim, run a lime wedge around the edge of a rocks or coupe glass and dip the rim into a shallow plate of Tajín or coarse salt. Fill the glass with fresh ice if serving on the rocks; otherwise chill the glass in the freezer.

Measure 2 oz Distales Blanco Tequila, 1 oz Passoã, 0.75 oz fresh lime juice, 0.5 oz agave syrup, and 2 dashes of your House hot sauce.

Measure ingredients

If you prefer a slightly frothy texture, add all measured liquids (except the serving ice) to a cocktail shaker without ice and shake vigorously for 6–8 seconds to integrate the agave and hot sauce.

Dry shake (optional)

Add 1 cup of ice to the shaker. Shake vigorously for 10–15 seconds until the shaker is cold to the touch and the outside is frosted.

Shake with ice

Double-strain the cocktail into the prepared chilled glass. If serving on the rocks, strain over fresh ice in the glass. For a coupe or martini-style presentation, serve without ice.

Optionally, scoop the pulp from half a fresh passion fruit and float it on top for aroma and visual contrast (about 0.5 passion fruit). Garnish with a lime wheel or wedge on the rim. Taste and, if desired, add a final dash of hot sauce on the surface for an extra spicy hit.

Finish and garnish

Serve immediately so the bright lime and passion flavors are most vibrant.

Serve

Distales Blanco Tequila

Passoã (passion fruit liqueur)

Fresh lime juice

Agave syrup (2:1 if thick)

House hot sauce

Ice (for shaking)

Lime wheel or wedge

Fresh passion fruit (optional, for float)

Salt or Tajín (optional, for rim)

Ice (for serving)

Place the granulated sugar, water, and cinnamon sticks in a small saucepan.

Combine

Over medium heat, stir until the sugar fully dissolves and the mixture comes to a gentle simmer. Do not boil vigorously; simmer for 4–5 minutes to extract cinnamon flavor.

Heat

Remove from heat and allow the syrup to cool to room temperature (about 20–30 minutes). Discard the cinnamon sticks and transfer the syrup to a clean jar. Refrigerate until needed. Syrup will keep 2 weeks refrigerated.

Cool & Strain

If desired, place an old-fashioned or rocks glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail, then discard the ice water before pouring.

Chill glass

In a cocktail shaker, add 1 cup of ice, 2 oz Bacardi light rum, 1 oz Licor 43, 3 oz fresh apple juice, 0.5 oz freshly squeezed lemon juice, 0.5 oz cinnamon simple syrup, and 2 dashes Angostura bitters.

Combine ingredients

Secure the shaker and shake vigorously for 12–15 seconds until well chilled (shaker should frost). This dilutes and balances the flavors.

Shake

Strain the cocktail over fresh ice in the chilled rocks glass. Use a fine strainer if the juice has foam or small pulp.

Strain

Float a thin apple slice on top and lightly dust with a pinch of ground cinnamon. Optionally, run the apple slice around the glass rim before placing it for extra aroma.

Serve immediately. Taste note: the Licor 43 adds vanilla-citrus sweetness, the cinnamon syrup gives warm spice, and the lemon juice prevents the drink from tasting overly sweet — producing a smooth 'Apple No Pucker' experience.

Bacardi light rum

Licor 43 (vanilla-citrus liqueur)

Fresh apple juice

Fresh lemon juice

Cinnamon simple syrup

Angostura bitters

Apple slice (thin)

Ground cinnamon

Granulated sugar

Water

Cinnamon sticks

Chill a rocks glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail. If using a large ice cube or sphere, have it ready.

Prep

Add the Afrohead Dark Rum (60 ml), Courvoisier cognac (15 ml), fresh blood orange juice (30 ml), simple syrup (10 ml), fresh lime juice (7.5 ml) and 2 dashes of Angostura bitters into a cocktail shaker.

Fill the shaker roughly three-quarters with ice. Seal and shake vigorously for 10–12 seconds until well chilled and slightly diluted.

Discard the ice or water from the chilled rocks glass. Add a large ice cube or sphere to the glass.

Double-strain the shaken mixture into the prepared rocks glass over the large ice cube. Double-straining (using a Hawthorne and fine mesh) removes small ice shards and pulp for a smoother presentation.

Using the back of a spoon, slowly pour the red wine (15 ml) over the spoon so it floats gently on top of the cocktail, creating a distinct red layer.

Garnish with a blood orange wheel or a thin blood orange twist perched on the rim. Optionally express the oils from a twist over the drink before placing it.

Serve immediately with a straw placed at the edge (so the guest can choose to mix the float in) or without if you prefer the layered presentation.

Afrohead Dark Rum

Courvoisier (VS or VSOP cognac)

Fresh blood orange juice

Simple syrup (1:1)

Red wine (dry, medium-bodied like Cabernet or Grenache)

Ice (large cubes or sphere)

Blood orange wheel or twist (garnish)

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat.

Bring liquids to a boil

Slowly whisk in 1 cup grits to the simmering liquid to prevent lumps. Reduce heat to low so the pot is at a gentle simmer.

Add grits and simmer

Stir frequently and simmer uncovered for 20–25 minutes (check package instructions), until the grits are thick and the grains are tender. If they thicken too quickly, add up to 1/2 cup extra water or milk to reach desired consistency.

Cook until tender

Remove grits from heat. Stir in 2 tbsp unsalted butter, 2 tbsp softened cream cheese, 1 cup grated sharp cheddar, 1 tsp salt, and 1 tsp freshly ground black pepper until fully melted and smooth. Keep warm on very low heat, stirring occasionally.

Finish with cheese and seasonings

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lay slab bacon strips in a single layer on the rack. If using, lightly sprinkle 1 tbsp brown sugar over the bacon and grind 1 tsp black pepper across the strips.

Prepare oven and bacon

Bake bacon for 18–25 minutes depending on thickness and desired crispness. Rotate pan halfway through for even cooking. Start checking at 15 minutes so it doesn't overcook; slab bacon will remain meaty but should be browned and slightly crisp at the edges.

Bake until crisp-tender

Transfer cooked bacon to a paper-towel-lined plate to drain and rest for 2–3 minutes. Keep warm in a low oven (200°F / 95°C) if not serving immediately.

Drain and keep warm

If using a smoker: preheat to 225–250°F (107–121°C) with mild wood chips (apple or hickory). If you don't have a smoker: you can achieve a smoked flavor using a stovetop smoking method or smoked salt/paprika finish. For stovetop smoking: place a large, heavy-bottomed skillet with a small piece of foil with a tablespoon of wood chips under a wire rack in the skillet, cover tightly to trap smoke and preheat on low for 5 minutes.

Preheat smoker or prepare stovetop smoke

Lightly oil a nonstick or cast-iron skillet with 1 tsp olive oil or reserved bacon fat over low heat so eggs don't stick.

Oil the pan

Crack eggs into the skillet spaced apart. If using a smoker, place a small, heatproof tray with the skillet inside the smoker. Smoke the eggs at low temperature for 6–10 minutes depending on how set you like the whites and yolks. For stovetop: cover the skillet with a tight-fitting lid for 4–6 minutes, then lift the lid briefly to allow smoke to circulate once or twice. Aim for fully set whites and runny yolks for traditional sunny-side.

Crack eggs and smoke gently

Once whites are set but yolks still glossy, remove eggs. Season with 1/2 tsp fine salt, 1/4 tsp freshly ground black pepper, and a light dusting of smoked paprika (about 1 tsp) if using.

Season and finish

Portion cheesy grits into individual bowls (about 1 cup grits per serving).

Lay 2–3 strips of slab bacon on top of each bowl of grits, arranging them so they slightly overlap.

Top each bowl with a smoked sunny-side egg (one egg per bowl). If serving 2 eggs per bowl is desired, adjust accordingly.

Garnish with 1 tbsp chopped chives or scallions per bowl, a drizzle of hot sauce if desired, and an extra grind of black pepper.

Serve immediately while eggs are warm and grits are creamy.

whole milk

medium-grind stone-ground grits

salt

unsalted butter

sharp cheddar, grated

cream cheese (softened)

freshly ground black pepper

thick-cut slab bacon (about 1/2" thick), cut into 1" wide strips

brown sugar (optional, for glazing)

large eggs

olive oil or bacon fat

smoked paprika (optional, for finish)

fine salt

chopped chives or scallions

hot sauce (optional)

In a medium saucepan, bring 4.5 cups chicken stock to a gentle simmer over medium heat.

Bring stock to a simmer

Slowly whisk in 1.5 cups stone-ground grits. Reduce heat to low immediately to maintain a gentle simmer and avoid splattering.

Whisk in grits

Cook, stirring frequently with a wooden spoon or silicone spatula, until grits are tender and thickened, about 20–30 minutes (follow package for exact time for stone-ground). If grits thicken too much, stir in up to 0.25–0.5 cup extra stock or milk to reach a creamy consistency.

Cook low and slow

Stir in 0.5 cup whole milk, 3 tbs unsalted butter, 1 cup grated sharp cheddar, and 0.25 cup grated Parmesan. Season with 1.5 tsp kosher salt and 0.5 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm on the lowest heat setting, stirring occasionally.

Finish with dairy and seasoning

Place 6 pieces chicken in a shallow dish. Combine 2 cups buttermilk with 1 tbs hot sauce and pour over chicken. Cover and refrigerate for at least 1 hour, preferably 3–6 hours (up to overnight) to tenderize and flavor.

Summer Spritz

Midnight Train

Pink With A Passion

Apple No Pucker

Selebre 1865

Southern Breakfast Bowl

Fried Chicken And Shrimp And Grits

Short Rib Burrito

Biscuits And Gravy

Oysters

Country Boy Benedict

Peach Cobbler French Toast

French Toast

Cinnamon Rolls

Cheddar Biscuits

Dad's Breakfast Sandwich