SWEET Cocktails

A Slice of Hummingbird Cake, Lemon Hempseed Cake and Belizean Chocolate Pecan Pie

Trio Cake

PB & J OLD FASHIONED

Cocktails

Wine (House Red, White or Rosé)

Straight Shot

Domestic Draft Beer

Chicken Wings

Dessert Duo

Apple Chicken Sausage

Maple Glazed Peppered Bacon

Brussels & Kale

Biscuits and Gravy

Crab Cake

Avocado Toast Bites with Maple Glazed Bacon

Deviled Eggs

Smoked Bulleit Rye Manhattan. Served up tableside.

SMOKE SHOW

Goat Cheese Biscuit, Bacon, Moonshine Pickle, Pimento Cheese Olives, Sidecar, Chili, Lime.

HAIR OF THE DOGG

Jameson Whiskey, Butterscotch Liqueur. Served Warm with Side of Bacon and OJ

BREAKFAST SHOT

BELLINI

BOTTOMLESS MIMOSAS

Bottle of Veuve Clicquot served with Orange Juice, Raspberry Lemonade, Cranberry Juice, and Assorted Fruits

MIMOSA BOARD

STICKY BISCUIT SANDWICH

BREAKFAST BLT

In a cocktail shaker, combine the vodka, peach schnapps, cranberry juice, and pineapple juice. Fill the shaker with ice.

Mixing the Base Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds to mix the ingredients well and chill the cocktail.

Shaking the Cocktail

Using a strainer, pour the mixture into a chilled cocktail glass or a highball glass filled with ice.

Straining the Cocktail

Garnish the cocktail with fresh peach slices, mint leaves, and a maraschino cherry on top for added flavor and presentation.

Adding Garnishes

Vodka

Peach Schnapps

Cranberry Juice

Pineapple Juice

Fresh Peach Slices

Mint Leaves

Maraschino Cherry

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Preheat the Oven

In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt.

Mix Dry Ingredients

In another bowl, whisk together the vegetable oil, eggs, mashed bananas, crushed pineapple, and vanilla extract.

Combine Wet Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the chopped pecans.

Combine Mixtures

Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Bake

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Cool

Preheat your oven to 350°F (175°C). Grease and flour one 9-inch round cake pan.

In a large bowl, whisk together flour, sugar, baking powder, salt, and hemp seeds.

In another bowl, beat the softened butter until creamy, then add sugar and continue to beat until light and fluffy.

Cream Butter and Sugar

Add eggs, lemon juice, lemon zest, and vanilla extract to the butter-sugar mixture and beat until well combined.

Gradually add the dry ingredients to the wet ingredients until just combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

If using a homemade crust, roll it out and fit it into a 9-inch pie dish. If using store-bought, place it in the dish.

Prepare Pie Crust

In a mixing bowl, combine sugar, corn syrup, cocoa powder, eggs, melted butter, and vanilla extract. Whisk until smooth.

Mix Filling Ingredients

Stir in the chopped pecans until well distributed.

Add Pecans

Pour the filling into the prepared pie crust.

Pour Filling

Bake for 50-60 minutes, or until the filling is set and a slight jiggle remains in the center.

Let the pie cool completely before slicing. Serve at room temperature or chilled.

all-purpose flour

granulated sugar

baking soda

ground cinnamon

salt

vegetable oil

eggs

mashed bananas

crushed pineapple (drained)

chopped pecans

vanilla extract

baking powder

hemp seeds

unsalted butter (softened)

fresh lemon juice

lemon zest

pie crust (store-bought or homemade)

light corn syrup

unsweetened cocoa powder

unsalted butter (melted)

Chill a rocks glass by filling it with ice water. Set aside while you prepare the drink.

Prepare the Glass

In a cocktail shaker, add the Bulleit Bourbon, Skrewball Peanut Butter Whiskey, and raspberry jam.

Combine Ingredients

Add ice cubes to the shaker and shake vigorously for about 15 seconds until well chilled.

Shake the Mixture

Dump the ice water from the chilled glass and strain the cocktail mixture into the glass.

Prepare the Glass Again

Garnish the drink with fresh raspberries placed on top. Optionally, add a dollop of peanut butter on the rim of the glass for extra flavor.

Add Garnish

Bulleit Bourbon

Skrewball Peanut Butter Whiskey

Raspberry Jam

Fresh Raspberries

Peanut Butter

Ice Cubes

In a cocktail shaker, combine 2 oz of vodka, 1 oz of triple sec, and 1 oz of fresh lemon juice. Add ice to the shaker.

Mix the Base Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Fill a highball glass with ice cubes and strain the mixture from the shaker into the glass.

Pour 4 oz of club soda and 0.5 oz of simple syrup over the strained mixture in the glass.

Add Mixers

Add a lemon wedge and fresh mint leaves on top as a garnish.

Garnish the Drink

Serve immediately with a straw or a stirrer.

Serve

Triple Sec

Lemon Juice

Club Soda

Simple Syrup

Lemon Wedge

Fresh Mint Leaves

In a large mixing bowl, combine the red grape juice, sugar, and water. Stir until the sugar is fully dissolved.

Prepare the Ingredients

Sprinkle the yeast over the mixture and allow it to sit for about 10 minutes to activate.

Add Yeast

Stir in the acid blend to balance the flavor of the wine.

Add Acid Blend

Transfer the mixture to a fermentation vessel, leaving some space at the top. If desired, crush a Campden tablet and add it to the mix to prevent unwanted bacteria.

Fermentation

Seal the fermentation vessel with an airlock and let it ferment in a dark, cool place for 1-2 weeks, monitoring the bubbles in the airlock.

Seal and Ferment

Once fermentation has slowed, siphon the wine into clean bottles, leaving sediment behind. Seal tightly.

Bottle the Wine

In a large mixing bowl, combine the white grape juice, sugar, and water. Stir until the sugar is fully dissolved.

In a large mixing bowl, combine the blush grape juice, sugar, and water. Stir until the sugar is fully dissolved.

Red grape juice

Sugar

Yeast (wine yeast preferred)

Water

Acid blend

Campden tablets (optional)

White grape juice

Blush grape juice (mix of red and white)

Using an espresso machine, brew 2 shots of espresso coffee into a pre-warmed espresso cup.

Brew the Espresso

Pour 30 ml of hot water over the espresso in the cup to dilute it slightly and enhance the flavor.

Add Water

Stir in 1 teaspoon of sugar into the espresso mixture until dissolved.

Add Sugar

Add 0.5 teaspoon of vanilla extract and stir well to incorporate.

Add Vanilla

If desired, add 50 ml of milk to the espresso mixture for a creamier texture.

Optional Milk Addition

Espresso coffee

Vanilla extract

Milk (optional)

Heat 3 gallons of filtered water to 165°F (74°C). Add the pale malt and crystal malt to the water and stir well. Maintain the temperature at 150°F (65°C) for 60 minutes to convert the starches to sugars.

Prepare the Mash

After 60 minutes, drain the wort from the mash tun into a kettle. Heat 2 additional gallons of filtered water to 170°F (77°C) and pour it over the grains to rinse out the remaining sugars. Collect all the liquid in the kettle.

Sparging

Bring the collected wort to a boil. Once boiling, add the Cascade hops and boil for 60 minutes.

Boil the Wort

30 minutes into the boil, add the Fuggle hops to the kettle. Continue boiling for the remaining 30 minutes.

Add Fuggle Hops

After 60 minutes of boiling, remove the kettle from heat and cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).

Cool the Wort

Transfer the cooled wort into a sanitized fermentation vessel. Sprinkle the American Ale yeast on top of the wort and seal the vessel with an airlock.

Pitch the Yeast

After fermentation is complete (about 1-2 weeks), dissolve the corn sugar in a small amount of boiling water. Allow it to cool before adding to the beer.

Prepare for Bottling

Siphon the beer into sanitized bottles, leaving some headspace. Add the priming sugar solution and cap the bottles.

Bottle the Beer

Store the bottles at room temperature for 1-2 weeks to carbonate. After carbonation, refrigerate the bottles before serving.

Condition the Beer

Chill the beer and pour it into a glass. Enjoy your homemade domestic draft beer!

Serve and Enjoy

Pale Malt

Crystal Malt (40L)

Cascade Hops

Fuggle Hops

American Ale Yeast

Filtered Water

Corn Sugar

Rinse the chicken wings under cold water and pat them dry with paper towels.

Clean the Chicken Wings

In a large mixing bowl, combine olive oil, garlic powder, paprika, salt, black pepper, cayenne pepper, honey, and soy sauce. Mix well to create a marinade.

Make the Marinade

Add the cleaned chicken wings to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, or up to 24 hours for more flavor.

Marinate the Chicken Wings

Line a baking sheet with aluminum foil and place a wire rack on top. This will help the wings cook evenly and allow the fat to drip off.

Prepare a Baking Sheet

Remove the chicken wings from the marinade and arrange them in a single layer on the wire rack.

Arrange the Wings

Bake the wings in the preheated oven for 40-45 minutes, or until they are golden brown and crispy, flipping them halfway through the cooking time.

Bake the Wings

Once cooked, remove the chicken wings from the oven and let them rest for a few minutes before serving. Enjoy with your favorite dipping sauce!

Sweet Cocktails

Trio Cake

Pb & J Old Fashioned

Cocktails

Wine (house Red, White Or Rosé)

Straight Shot

Domestic Draft Beer

Chicken Wings

Dessert Duo

Apple Chicken Sausage

Maple Glazed Peppered Bacon

Brussels & Kale

Biscuits And Gravy

Crab Cake

Avocado Toast Bites With Maple Glazed Bacon

Deviled Eggs

Smoke Show

Hair Of The Dogg

Breakfast Shot

Bellini

Bottomless Mimosas

Mimosa Board

Sticky Biscuit Sandwich

Breakfast Blt