(WELL) Margarita / Prickly Pear Margarita

(WELL) Martinis / Cosmopolitan / Washington Apple

Espresso Martinis

Crispy Cajun spiced snapper, pico de gallo, cabbage, fresh lime, cilantro, avocado, red chili crème, charred fresh jalapeno

Fish Tacos

State Fair Classic Corny Dogs

Spicy Sweet Firecracker Shrimp

Quesadilla

Boozy Root Beer Float

Dow's 20 year old Tawny

Remy Martin 1738

Grand Marnier

Tuaca

Disaronno Velvet Cream

Bailey's Irish Cream

Godiva chocolate liqueur

Hibiscus, tequila, prickly pear triple sec, fresh lime (house infused tequila)

Prickly Pear Margarita

Fresh lemon, Aperol, Chef Mercer's Barrel Aged Bourbon, Amaro Nonino, and a big ice cube

Spring Break

Old Grand Dad Bourbon, baked apple Demerara, house bitters, orange and ginger mist

Old Rascal

Espresso Martini

National drink of Lima Peru, features Pisco liquor and citrus. If you have never tried a Pisco Sour, try one of Chef Mercer's favorite summer cocktails

Pisco Sour

Citron vodka, Cointreau, lemon, pomegranate juice, orange twist. Optional sugar rim

Pomegranate Martini

Bagel & Cream Cheese

Biscuit & Sausage Gravy

Homemade Biscuit & Honey

Run the lime wedge around the rim of a rocks or margarita glass. Pour the coarse salt or Tajín onto a small plate, then dip the moistened rim into the salt to coat. Set the glass aside.

Prepare the glass

In a cocktail shaker add the blanco tequila (3 tbsp), fresh lime juice (1 oz), prickly pear syrup (1 oz), orange liqueur (1/2 oz) and simple syrup if using (1/4 oz).

Combine ingredients

Fill the shaker with ice (about 1 cup). Secure the lid and shake vigorously for 10-12 seconds until the outside of the shaker is cold and slightly frosted.

Add ice and shake

Fill the prepared glass with fresh ice if desired. Double-strain the cocktail into the glass using a Hawthorne or fine mesh strainer to catch any small ice chips or fruit solids. The drink should be a bright pink/purple hue from the prickly pear syrup.

Strain and serve

Garnish with a lime wedge on the rim and optionally a thin slice of prickly pear or a lime wheel. Serve immediately.

Garnish

Adjust sweetness with more or less simple syrup or prickly pear syrup to taste. For a frozen variation, blend the ingredients with 1 to 1 1/2 cups of ice until smooth. To make prickly pear syrup at home, cook 1 cup prickly pear puree with 1 cup sugar and 1/2 cup water until sugar dissolves, then cool and strain.

Notes

blanco tequila

fresh lime juice

prickly pear syrup

orange liqueur (triple sec or Cointreau)

simple syrup (optional, adjust to taste)

ice (for shaking and serving)

coarse salt or Tajín (for rim)

lime wedge (for rimming and garnish)

prickly pear slice or lime wheel (garnish, optional)

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

Chill glass

Fill a cocktail shaker with the specified ice. Add 1.5 oz Canadian whisky, 0.75 oz sour apple liqueur, 1.5 oz cranberry juice, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup (if using) to the shaker.

Measure and combine

Secure the shaker lid and shake vigorously for about 10–15 seconds until the outside of the shaker becomes cold and slightly frosted. This chills and dilutes the drink properly.

Shake

Remove the chilled glass from the freezer or discard the ice water and dry the glass if used.

Prepare glass

Double-strain the cocktail into the chilled martini glass using a Hawthorne strainer and a fine mesh strainer (or just the shaker strainer) to catch ice shards.

Strain

Garnish with a lemon twist or a thin apple slice on the rim. Serve immediately.

Garnish and serve

Canadian whisky (or rye whiskey)

Sour apple liqueur (e.g., Sour Apple Pucker)

Cranberry juice

Fresh lemon juice

Simple syrup (optional, to taste)

Lemon twist or apple slice (garnish)

Brew about 2 ounces of fresh espresso using an espresso machine. If you don't have an espresso machine, brew 2 oz very strong coffee or use concentrated cold brew. Allow the espresso to cool to room temperature (or chill briefly in the fridge) so it won't melt the ice excessively when shaken.

Brew and cool espresso

If using instant espresso powder, dissolve 1 teaspoon in the 1 ounce of cooled strong coffee or a tablespoon of hot water, then cool. This adds extra espresso aroma and depth.

Optional extra coffee flavor

Fill a cocktail shaker about two-thirds full with large ice cubes. Pour in 2 oz vodka, 1 oz coffee liqueur, the cooled 2 oz espresso, and 0.5 oz simple syrup (or 0.25 oz vanilla syrup if using). If you dissolved instant espresso, add that mixture as well.

Combine ingredients in shaker

For a creamier, frothier top, first secure the shaker without ice and shake vigorously for 8–10 seconds (dry shake). This helps emulsify the espresso and creates a better foam.

Dry shake (optional)

Add ice (if you didn't already) or ensure the shaker has ice, then shake very hard for 12–18 seconds until the outside of the shaker feels very cold. This chills and dilutes the cocktail properly and produces a foamy crema from the espresso.

Wet shake

Using a Hawthorne or julep strainer and a fine-mesh strainer, double-strain the cocktail into two chilled martini or coupe glasses. Double-straining removes tiny ice shards and any coffee grounds for a clean texture.

Double strain into chilled glass

Garnish each cocktail with three whole coffee beans arranged on the foam. Optionally grate a little dark chocolate over the top (about 1 tsp split between two drinks) for aroma and visual appeal.

Serve the Espresso Martini immediately while cold and the foam is fresh. Sip and enjoy.

Serve immediately

Adjust sweetness by varying simple syrup from 0.25 to 0.75 oz per cocktail to taste. For a vegan version, ensure the coffee liqueur is vegan-friendly and use agave syrup instead of simple syrup.

To make a single-serving recipe from batch quantities, use the listed amounts for one serving. For larger batches, scale proportionally and shake individual drinks for best foam.

freshly brewed espresso

cooled strong coffee (or cold-brew concentrate)

instant espresso powder (optional, for extra flavor)

vodka

coffee liqueur (e.g., Kahlúa)

simple syrup (1:1 sugar to water)

or vanilla syrup (optional)

whole coffee beans

grated dark chocolate (optional)

large ice cubes

chilled martini/coupe glass(es)

Pat the snapper fillets dry with paper towels and cut into 8 pieces or strips about 3–4 inches long. Sprinkle with 1 tbsp Cajun seasoning, 1/2 tsp salt, 1/2 tsp pepper, and the 1 tbsp fresh lime juice. Let sit 10 minutes while you prepare the breading.

Prep fish

In a medium bowl, whisk together the all-purpose flour, cornstarch, remaining 1 tbsp Cajun seasoning and smoked paprika. In a separate bowl, beat the egg and then whisk in the cold sparkling water until smooth. Combine the wet into the dry gently to make a slightly lumpy batter; do not overmix (batter should coat the back of a spoon).

Make batter

Heat vegetable oil in a wide skillet over medium-high until it registers 350°F (or shimmering). Working in batches, dredge each fish piece in the batter, letting excess drip off, then carefully place in hot oil. Fry 2–3 minutes per side until golden brown and internal temperature reaches 145°F or fish flakes easily. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F oven while finishing remaining fish.

Fry fish

Combine the diced tomatoes, red onion, chopped cilantro, minced jalapeño, 1 tbsp lime juice, and 1/2 tsp salt in a bowl. Taste and adjust seasoning. Let sit at room temperature for 10–15 minutes to allow flavors to meld.

In a bowl, toss together the shredded green and red cabbage, chopped cilantro, 1 tbsp lime juice, 1 tsp olive oil, 1/4 tsp salt and a pinch of black pepper. Toss well and refrigerate until ready to assemble (slaw can sit 10–30 minutes to soften slightly).

Whisk together the mayonnaise, sour cream, adobo sauce or sriracha, 1 tsp lime juice and 1/2 tsp honey in a small bowl until smooth. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small serving bowl.

Make red chili crème

Heat a small cast-iron skillet or gas flame to high. Place the halved jalapeño cut-side down and char until blackened and blistered, about 3–4 minutes. Remove and let cool slightly, then roughly chop or slice for garnish.

Char jalapeño

Slice the avocado and rough-chop or pull cilantro leaves. Keep lime wedges ready.

Warm tortillas: heat a dry skillet over medium-high, brush lightly with 1 tsp butter or oil, and warm tortillas 30 seconds per side until pliable and slightly charred at the edges. Keep wrapped in a clean towel to stay warm.

Assemble tacos: place a small handful (about 1/4 cup) of cabbage slaw in each tortilla, top with 1–2 pieces of fried Cajun snapper, 1–2 tbsp pico de gallo, a few slices of avocado, and a drizzle (about 1 tsp) of the red chili crème. Garnish with chopped charred jalapeño slices, fresh cilantro leaves and a squeeze of lime.

Serve immediately while fish is hot and tortillas are warm. Offer extra lime wedges and remaining red chili crème on the side.

snapper fillets (skinless, about 1/2–3/4" thick)

Cajun seasoning

smoked paprika

kosher salt

black pepper

all-purpose flour

cornstarch

large egg

cold sparkling water

vegetable oil (for shallow frying)

fresh lime juice (for fish)

ripe roma tomatoes, seeded and finely diced

red onion, finely diced

fresh cilantro, chopped

jalapeño, seeded and minced

salt

green cabbage, finely shredded

red cabbage, finely shredded (optional for color)

cilantro, chopped

lime juice

olive oil

mayonnaise

sour cream

adobo sauce or sriracha (for chili heat)

honey

avocado, sliced

fresh cilantro leaves

fresh lime wedges

fresh jalapeño, halved and charred

small corn or flour tortillas (6-inch)

butter or oil (for warming tortillas)

Pat hot dogs dry with paper towels. Insert a wooden skewer through the center lengthwise of each hot dog, leaving about 1–2 inches of skewer exposed at the bottom for a handle. Lightly roll each skewered hot dog in the 1 tablespoon of all-purpose flour so the batter will adhere; shake off excess flour and set aside.

Crack the egg into a medium bowl and beat lightly. Measure buttermilk and 2 tablespoons vegetable oil; set aside.

Pour vegetable oil for frying into a large, heavy-bottomed pot or deep fryer. Attach a thermometer (or plan to use an instant-read). Heat oil over medium-high until it reaches 350°F (175°C). Maintain 335–355°F while frying.

In a large bowl, whisk together the 1 cup yellow cornmeal, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt until evenly combined.

Dry ingredients

In a separate bowl, combine the 1 cup buttermilk, beaten egg and 2 tablespoons vegetable oil. Whisk until smooth.

Wet ingredients

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. The batter should be thick and coat the back of a spoon; if too thick, add 1 tablespoon buttermilk at a time (up to 2 tablespoons) to reach a thick pancake-batter consistency. Let the batter rest 5 minutes — this hydrates the cornmeal and improves texture.

Transfer the batter to a tall, narrow container (a large measuring cup or jar works well) to make dipping easier. If batter has thickened too much on resting, give it a quick stir.

When oil is at 350°F (175°C), hold a floured, skewered hot dog by the handle and dip it vertically into the batter, turning to coat completely and leaving a thick, even layer. Lift the hot dog out and allow excess batter to drip back into the container for 3–5 seconds; you want a thick batter coating (about 1/4–1/2 inch). If batter is sticking to the sides instead of coating, scrape excess from the top edge with a spoon.

Carefully lower the battered hot dog into the hot oil, holding the skewer near the exposed handle. Fry in batches of 2–3 at a time so the oil temperature recovers quickly. Fry until golden brown and crisp, about 3–4 minutes, turning once halfway through with tongs to brown evenly.

Using tongs, transfer the corny dog to a wire rack set over a baking sheet or to paper towels to drain. Keep warm in a 200°F (95°C) oven while you fry remaining dogs. Let oil return to 350°F between batches.

Serve hot with ketchup and yellow mustard on the side. Corny dogs are best eaten immediately for maximum crispness.

yellow cornmeal

granulated sugar

baking powder

baking soda

buttermilk

vegetable oil

all-beef hot dogs

wooden skewers

all-purpose flour (for dusting)

vegetable oil (for deep frying)

ketchup

yellow mustard

Pat the shrimp dry with paper towels and place in a bowl. Season lightly with 1/2 tsp of the kosher salt and 1/4 tsp black pepper, then toss to coat.

Prepare shrimp

In a shallow bowl whisk together the eggs and buttermilk until smooth. This will help the batter cling to the shrimp.

Make egg soak

In another shallow bowl combine the all-purpose flour, cornstarch, remaining 1/2 tsp kosher salt, remaining 1/4 tsp black pepper, garlic powder and smoked paprika. Whisk to combine and break up any lumps.

Make dry mix

Working in batches of 6–8, dip shrimp into the egg-buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture, pressing lightly so a good even coating forms. Place coated shrimp on a wire rack while heating oil.

Coat shrimp

Pour vegetable oil into a deep heavy skillet or Dutch oven so the oil depth is about 1 to 1.5 inches. Heat oil over medium-high until it reaches 350°F (175°C) — if you don't have a thermometer, test by dropping a pinch of flour into the oil; it should sizzle immediately and rise to the surface.

Heat oil

Fry shrimp in batches without crowding: cook 3–5 minutes per batch until golden-brown and crisp, turning once halfway through. Internal shrimp temperature should be opaque and about 120–130°F. Use a slotted spoon to transfer fried shrimp to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F oven if needed while finishing remaining batches.

Fry shrimp

In a medium bowl combine mayonnaise, sweet chili sauce, sriracha, honey, rice vinegar, soy sauce, lime juice, sesame oil, minced garlic, grated ginger and optional chili flakes. Whisk until smooth and well emulsified. Taste and adjust: add more honey if you'd like sweeter, or more sriracha/chili flakes for extra heat.

Combine sauce ingredients

If you prefer a looser, warm sauce to coat fried shrimp, gently warm the sauce in a small saucepan over low heat for 1–2 minutes, stirring — do not boil. Otherwise keep sauce at room temperature.

Warm slightly (optional)

Place the warm fried shrimp in a large bowl. Pour about 3/4 of the firecracker sauce over the shrimp (reserve some for drizzling) and toss gently until each shrimp is evenly coated. If you prefer serving sauce on the side, simply arrange plain fried shrimp on a platter and spoon sauce over or serve in a bowl.

Toss shrimp in sauce

Transfer sauced shrimp to a serving platter. Sprinkle with sliced green onions, toasted sesame seeds and optional chopped cilantro. Serve immediately with lime wedges and remaining sauce on the side.

Leftover sauce keeps in an airtight container in the refrigerator for up to 5 days. Fried shrimp are best eaten the day of preparation; for leftovers store shrimp and sauce separately and gently reheat shrimp in a 350°F oven for 6–8 minutes to crisp before tossing with warmed sauce.

(well) Margarita / Prickly Pear Margarita

(well) Martinis / Cosmopolitan / Washington Apple