Chicken wings tossed in a spicy hot, tangy sauce. Served with ranch dressing.

BIG ISLAND WINGS

Cuervo Gold, Triple Sec, cranberry juice, and a touch of lime juice

SUN BURN MARGARITA

1800 Cuervo, Cointreau, lime juice, and a float of Grand Mamier

CADILLAC MARGARITA

"José Also available Cuervo in Gold, Huckleberry Triple or Sec, Strawberry and lime juice

MUSTARD SEED MARGARITA

Rum, Triple Sec, and ice blended to smooth perfection

DAIQUIRIS

Pinnacle Whipped Cream, Chocolate Liqueur, splash of Baileys, and a splash of Frangelico

CHOCOLATE MARTINI

Grapefruit Vodka, Triple Sec, and Cranberry. Named after one of our long – time servers

THE CHRISTY COSMO

Absolut Vanilla, lime juice, and cream, with a splash of Malibu Rum

KEY LIME MARTINI

Stoli Razberri, Raspberry Pucker, with strawberries & huckleberries

KOOTENAI KAZI

44 of North Cointreau Huckleberry Vodka muddled lemons, and a splash

HUCKLEBERRY LEMON DROP MARTINI

Yazi Ginger Vodka, Amaretto, cranberry, fresh lemon served up

GINGER SNAP

Pearl Cucumber Vodka, Watermelon Liquer, and house – made simple syrup. Garnished with watermelon cubes and fresh cucumber slices.

CUCUMBER AND WATERMELON

Crown Royal Sour Apple Pucker, and cranberry juice

WASHINGTON RED APPLE

Waterbrook Syrah

Vodka, Sour Apple Pucker, and a splash of Buttershots

CARAMEL APPLETINI

Duckhorn

Townshend T – 3

Wrapped in thin dough and deep – fried. Served with sweet and sour sauce.

SPRING ROLL

J Lohr

Boomtown Cabernet Sauvignon

Zolo

7 Deadly Zins

Angeline Pinot Noir

Hakutsuru (Hot Sake)

Pat the wings dry with paper towels. If whole, cut at the joint to separate drumette and flat; discard wing tips or reserve for stock.

Prep wings

In a large bowl, toss the wings with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps crisp the skin.

Season and coat

Pour oil into a heavy-bottomed pot or deep skillet to a depth of about 1 inch (enough to shallow-fry). Heat the oil over medium-high heat until it reaches 350°F (175°C) or a small piece of bread sizzles and turns golden in about 30–40 seconds.

Heat oil

Working in batches to avoid crowding, carefully add wings to the hot oil. Fry for 8–10 minutes per batch, turning occasionally, until wings are deep golden brown and internal temperature reads 165°F (74°C). If you prefer extra-crispy wings, remove and rest for 3 minutes, then return to hot oil for another 2 minutes.

Fry wings

Transfer cooked wings to a wire rack set over a baking sheet or to paper towels to drain briefly while you make the sauce.

Drain

In a small saucepan or skillet over medium-low heat, melt the unsalted butter. Add gochujang, hot sauce, honey, rice vinegar, soy sauce, lime juice, grated ginger, and minced garlic. Whisk until smooth and gently simmer for 1–2 minutes to meld flavors. Taste and adjust balance: add more honey if too spicy, more hot sauce for heat, or more vinegar for tang.

Combine sauce ingredients

If using, stir in crushed red pepper flakes for extra heat. Keep the sauce warm over very low heat while tossing the wings.

Finish sauce

Place drained wings in a large clean bowl. Pour the warm Big Island sauce over the wings and toss vigorously until every wing is evenly coated. Use tongs to ensure thorough coverage.

Toss wings in sauce

Arrange sauced wings on a serving platter. Sprinkle chopped green onions and toasted sesame seeds over the top. Serve immediately with ranch dressing and lime wedges on the side for squeezing.

Plate and garnish

Recommend serving hot. Leftover wings will keep in an airtight container in the refrigerator for up to 3 days; reheat in a hot oven or air fryer to re-crisp before serving.

Serve

chicken wings (split drumettes and flats)

kosher salt

freshly ground black pepper

baking powder (aluminum-free)

neutral oil for frying (vegetable or canola)

unsalted butter

gochujang (Korean chili paste) or similar chili paste

hot sauce (Frank's or similar cayenne-based)

honey

rice vinegar

soy sauce (or tamari)

fresh lime juice

grated fresh ginger

minced garlic

crushed red pepper flakes (optional for extra heat)

ranch dressing

chopped fresh green onions

sesame seeds (toasted)

lime wedges

Run the lime wedge around the edge of a rocks or margarita glass to moisten. Spread the coarse salt or Tajín on a small plate and dip the rim into it to coat evenly. Set the glass aside.

Rim the glass

Fill a cocktail shaker about two-thirds full with ice. Add 2 oz Cuervo Gold tequila, 1 oz Triple Sec, 2 oz cranberry juice, 0.5 oz fresh lime juice, and 0.25 oz simple syrup (omit if you prefer a tarter drink).

Combine ingredients

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

Shake

Fill the prepared glass with fresh ice if desired. Strain the shaken cocktail into the glass over the ice.

Strain

Garnish the drink with a lime wheel on the rim and, if using, drop 1–2 fresh cranberries or an orange twist into the drink. Serve immediately.

Cuervo Gold tequila

Triple Sec (orange liqueur)

Cranberry juice

Fresh lime juice

Simple syrup (optional, for sweetness)

Coarse salt or tajín (for rim)

Lime wheel or wedge

Fresh cranberries or orange twist (optional)

If you want a salted rim, rub the lime wedge around the outer edge of a rocks or coupe glass, then dip the rim into a shallow plate of coarse salt or Tajín to coat. Set glass aside.

Rim the glass (optional)

Fill a cocktail shaker with ice (about 6 cubes). Add 2 oz 1800 tequila, 1 oz Cointreau, 1 oz fresh lime juice, and 0.25 oz agave syrup (if you prefer slightly sweeter).

Secure the shaker and shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted.

Double-strain (using the shaker’s strainer and a fine mesh strainer if available) into the prepared glass over fresh ice, or serve up (without ice) in the chilled glass per your preference.

Using the back of a bar spoon, slowly pour 0.25 oz Grand Marnier over the back of the spoon held just above the surface of the drink so the liqueur floats on top as a distinct layer.

Float the Grand Marnier

Garnish with a lime wheel or wedge on the rim. Serve immediately and instruct the drinker to stir the float into the cocktail as they prefer.

1800 Reposado tequila (or other high-quality blanco/reposado)

Cointreau (orange liqueur)

Grand Marnier (for float)

Agave syrup (optional, for balancing)

Ice (for shaking)

Coarse salt or Tajín (for rim, optional)

Lime wheel or wedge (for garnish)

Combine 0.5 cup water and 0.5 cup granulated sugar in a small saucepan over medium heat. Stir until the sugar is dissolved and the mixture begins to simmer.

Make syrup

Add 1 tbsp yellow mustard seeds and 0.5 tbsp brown mustard seeds to the simmering syrup. Reduce heat to low and gently simmer for 5 minutes to infuse the syrup, stirring occasionally.

Remove from heat and add 0.5 tsp fresh lime zest. Let the syrup steep for 10–15 minutes off the heat to deepen flavor.

Strain the syrup through a fine mesh sieve or cheesecloth into a heatproof container, pressing on the seeds to extract liquid. Discard solids. Let cool to room temperature. Syrup keeps refrigerated in a sealed jar for up to 2 weeks.

Rub a lime wedge along the rim of a rocks or margarita glass. Dip the rim into coarse salt or tajín to coat evenly. Set glass aside.

Prepare glass

In a cocktail shaker, combine 2 oz tequila, 1 oz fresh lime juice, 0.5 oz mustard seed syrup, and 0.5 oz triple sec. Add 0.5 cups of ice (enough to properly chill) to the shaker.

Build and shake

Shake vigorously for 10–15 seconds, until the shaker is cold to the touch and well aerated.

Strain the cocktail into the prepared glass over fresh ice (optional) or serve neat in a chilled glass.

Garnish with a lime wheel or wedge. If using flavored tequila (huckleberry or strawberry) or a different orange liqueur, adjust sweetness by adding an extra 0.25 oz mustard seed syrup if desired.

tequila (blanco or Cuervo Gold/ flavored if desired)

mustard seed syrup (see syrup section)

triple sec (or orange liqueur)

ice (for shaking)

coarse salt or tajín for rim

lime wheel or wedge (garnish)

water

granulated sugar

yellow mustard seeds

brown mustard seeds (optional, for depth)

fresh lime zest (optional)

If you want a sugared rim, rub a lime wedge around the outer edge of a chilled coupe or martini glass, then dip the rim lightly into a shallow plate of granulated sugar. Set the glass aside in the freezer or refrigerator to chill while you mix the drink.

Add the measured light rum (2 oz), fresh lime juice (1 oz), simple syrup (0.75 oz) and triple sec (0.5 oz) into a blender.

Add approximately 1 cup of crushed ice to the blender. If you only have whole ice cubes, use a little extra (about 1 to 1 1/2 cups) and pulse to break them down.

Secure the blender lid and pulse briefly 3–4 times to break up the ice, then blend on high for about 6–10 seconds until the mixture is smooth but still cold and slightly slushy. Watch consistency closely so it does not become too watery.

Taste cautiously (use a straw) and adjust balance if needed: add 0.25 oz more lime juice if too sweet, or 0.25 oz more simple syrup if too tart. Pulse once or twice after adjustments.

Pour the blended daiquiri into the chilled prepared glass, using a spoon to hold back any excess foam if desired.

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

light rum

simple syrup (1:1 sugar to water)

triple sec (or Cointreau)

ice (preferably crushed)

granulated sugar (optional, for glass rim)

Place the martini glass in the freezer for 5–10 minutes to chill. If you want a chocolate-rimmed glass, drizzle chocolate syrup in a spiral or around the rim, then return to the freezer for 1–2 minutes to set slightly.

Chill and rim

Add 4 ice cubes to a cocktail shaker. Pour in 2 oz Pinnacle Whipped Vodka, 1 oz chocolate liqueur, 0.5 oz Baileys Irish Cream, 0.25 oz Frangelico, and 0.5 oz heavy cream or half-and-half (if using).

Secure the shaker lid and shake vigorously for 12–20 seconds until the outside of the shaker is very cold and the drink is well-aerated and slightly frothy.

Remove the martini glass from the freezer. Using a fine or standard cocktail strainer, strain the cocktail into the chilled glass. If you rimmed the glass, try to avoid excess syrup on the rim when pouring.

Drizzle a small amount of chocolate syrup over the top if desired, then sprinkle chocolate shavings or a light dusting of cocoa powder over the surface. Serve immediately.

Pinnacle Whipped Vodka

Chocolate liqueur (e.g., Godiva or crème de cacao)

Baileys Irish Cream

Frangelico (hazelnut liqueur)

Fresh heavy cream or half-and-half (optional, for extra creaminess)

Chocolate syrup (for glass rim and/or drizzle)

Chocolate shavings or cocoa powder

Place a coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.

Chill glass

In a cocktail shaker, add 2 oz grapefruit vodka, 0.5 oz triple sec, 1.5 oz cranberry juice, 0.5 oz fresh lime juice, and 0.25 oz simple syrup (if using).

Fill the shaker with ice (about 1 cup) and shake vigorously for 12–15 seconds. Shake until the shaker is well chilled and slightly frosted on the outside.

Add ice and shake

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

Express the oils of a grapefruit twist over the drink by holding the twist over the glass and giving it a quick fold so the peel faces down, then rub the rim with the peel and drop the twist into the drink. Optionally float a lime wheel on the surface or use a grapefruit wheel on the rim.

Serve immediately. Estimated one cocktail per serving.

grapefruit-flavored vodka

cranberry juice (100% juice or cocktail)

simple syrup (optional, if you prefer sweeter)

ice (for shaking and serving)

grapefruit twist or wheel

lime wheel or wedge (optional)

If desired, run a lime wedge or 1/2 tsp simple syrup around the rim of a chilled martini or coupe glass. Dip the rim into the crushed graham cracker to coat lightly. Set the glass aside in the refrigerator or freezer to chill while you make the cocktail.

Measure and pour 2 oz Absolut Vanilla vodka into the shaker.

Add 0.75 oz fresh key lime juice (if you don't have key limes, use fresh Persian lime juice). Taste preference: use 1 oz for a brighter tartness.

Pour 1 oz heavy cream into the shaker. For a lighter texture you may substitute half-and-half (use same volume).

Add 0.5 oz Malibu coconut rum for a subtle coconut note.

Add 0.25 oz simple syrup (or 0.25 oz sweetened condensed milk for a richer, sweeter texture). Adjust amount to taste.

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker is well chilled and the cream is slightly aerated.

Double-strain the cocktail into the chilled, prepared martini/coupe glass using a Hawthorne strainer and a fine mesh strainer to catch ice shards and foam.

Garnish with a key lime wheel on the rim or floated on the surface.

Absolut Vanilla vodka

Fresh key lime juice (or fresh lime juice)

Heavy cream

Malibu coconut rum

Simple syrup (1:1) or sweetened condensed milk for richer sweetness

Key lime wheel or thin lime wheel

Finely crushed graham cracker or graham cracker crumbs (optional rim)

Simple syrup or lime wedge (for rimming)

If you want a sugared rim, rub the lemon wedge around the glass lip, then dip the rim into the superfine sugar to coat. Set the glass aside.

Optional sugar rim

Fill a highball or Collins glass about three-quarters full with crushed ice and set aside.

In a cocktail shaker or mixing glass, add the quartered strawberries and huckleberries. Add the simple syrup and lemon juice. Gently muddle 6–8 times until the berries release juice but still retain some texture — you want bright fruit flavor, not a puree.

Add the Stoli Razberi and raspberry liqueur to the shaker with the muddled fruit. Add a handful of ice (not crushed) and shake vigorously for 10–12 seconds to chill and slightly dilute.

Strain the mixture through a fine-mesh strainer or Hawthorne strainer into the prepared glass over the crushed ice. This will catch seeds and larger fruit bits while allowing the bright fruit liquid through.

Top with the club soda (about 1.5 oz) to add effervescence. Gently stir once or twice with a bar spoon to combine — do not overmix, preserve the soda's fizz.

Thread a strawberry quarter and a few huckleberries onto a small pick or place them on the rim. Add a mint sprig if using. Serve immediately with a straw.

Big Island Wings

Sun Burn Margarita

Cadillac Margarita

Mustard Seed Margarita

Daiquiris

Chocolate Martini

The Christy Cosmo

Key Lime Martini

Kootenai Kazi

Huckleberry Lemon Drop Martini

Ginger Snap

Cucumber And Watermelon

Washington Red Apple