Try any of our specialty martinis as a shooter

SUMMER HOUSE SHOOTERS

HOUSE ESPRESSO

vanilla vodka, pumpkin cream liqueur, espresso, & nutmeg

PUMPKIN ESPRESSO

COSMO 1934

BONFIRE S'MORE

lemon vodka, honey, & sparkling apple cider

APPLE 75

gin, rosemary syrup, pomegranate juice, & lime juice

ROSEMARY POMEGRANATE GIMLET

pickle brine, vodka, dry vermouth, & orange bitters

PICKLED

vodka, lemon, triple sec, simple, & fee foam

LEMON MERINGUE

vodka, olive brine, & blue cheese stuffed olives.

DIRTY BLUE

pineapple vodka infused w/ fresh pineapple

NALU'S HAWAIIAN

SPECIALTY MARTINIS

kahlua, cointreau, rum, nutmeg, & whipped cream

SUMMER HOUSE COFFEE

limoncello, sparkling wine, soda, simple, mint, & lemon

LIMONCELLO SPRITZ

fresh orange juice, tequila, mezcal, & thyme syrup

SMOKEY ORANGE & THYME MARGARITA

apple cider, brandy, orange & lemon juice, ginger, orange bitters, honey crisp apples, & champagne

APPLE CIDER SANGRIA

pumpkin syrup, bourbon, molasses bitter, & smoked with cinnamon wood chips

SMOKED PUMPKIN OLD FASHIONED

sagamore rye, allspice, vanilla, orange bitters

MIDNIGHT OLD FASHIONED

vodka, gin, light rum, triple sec, sour mix, & coca-cola.

THE FAMOUS MOONEY'S ICED TEA

8oz. beef patty, caramelized onions, mushrooms, crumbled blue cheese, blackening seasoning

BLACK N' BLUE CHEESEBURGER

8oz. beef patty, American cheese, lettuce, tomato, red onions & pickles

CLASSIC

phyllo baked honey goat cheese, candied walnuts, baby spinach, balsamic glaze

HONEY CRISP APPLE SPINACH SALAD

JUMBO LUMP CRAB DIP

PUMPKIN, CRAB & MUSHROOM BISQUE

Into a cocktail shaker add 1 tsp vodka, 1 tsp vanilla vodka, 1/2 tsp triple sec and 1/4 tsp simple syrup. If making multiple shooters, multiply quantities by the number of servings.

Combine base spirits

Add about 2 tablespoons of crushed ice to the shaker if you want the shooter chilled and slightly diluted. For a room-temperature strong shooter skip ice.

Add ice (optional)

Secure the shaker lid and shake vigorously for 6–8 seconds to chill and combine. If no shaker is available, stir briskly in a mixing glass for 10–12 seconds.

Rub a lemon wedge around the rim of a chilled shooter glass and dip rim into coarse sugar to coat lightly.

Prepare rim

Strain the shaken base shooter into the prepared rimmed shooter glass. Squeeze a tiny drop of fresh lemon into the shaker before pouring (optional for extra brightness). Garnish with a thin lemon wedge or twist.

Before adding spirits to the shaker, place half a cucumber slice (per shooter) into the shaker and gently muddle once to release juices and aroma. Then add base spirits and crushed ice and shake 6–8 seconds.

Muddle cucumber

Double-strain the mixture into a chilled shooter glass to remove solids. Garnish by threading a small cucumber slice on the rim or placing it inside the shooter.

Place a fresh raspberry or two small blueberries in the shaker and gently muddle to release juices. Add base spirits and crushed ice, then shake 6–8 seconds.

Macerate berry

Strain into a chilled shooter glass. Garnish with a single fresh berry dropped into the shooter or speared on a toothpick.

To the base mix in the shaker, add a few drops (about 1/8 tsp) of pineapple juice or a bar spoon (approximately 1 tsp) of crushed pineapple for a small tropical accent. Add ice and shake 6–8 seconds.

Add tropical flavor

Strain into a chilled shooter glass and garnish with a tiny pineapple wedge or leaf.

Serve shooters immediately while chilled. Each shooter is single sip — present on a small tray. If preparing multiple at once, keep shaken batches briefly on ice and strain into glasses right before serving.

Ensure any muddled solids are removed by double-straining so the shooter is smooth. Clean garnishes and place neatly on the rim or in the shooter.

vodka (well)

vanilla vodka (or flavored vodka of choice)

triple sec (or orange liqueur)

simple syrup

Lemon Drop

Cucumber Cooler

Berry Bliss

Tropical Breeze

fresh lemon wedge (for rim or garnish)

coarse sugar (for rimming)

cucumber slice

fresh berry (raspberry or blueberry)

pineapple leaf or small wedge

crushed ice (if using shaken method)

Pull a single shot (about 1 oz) of espresso using an espresso machine. Allow the shot to cool for 30–60 seconds at room temperature so it won’t overly melt the ice when shaken; cooling briefly preserves crema for texture.

Brew and cool espresso

Into a cocktail shaker add the cooled espresso, 1.5 oz hazelnut vodka, 0.5 oz Kahlúa, and 0.25 oz simple syrup if you prefer a slightly sweeter drink. Add 4 ice cubes to the shaker.

Combine ingredients

Seal the shaker and shake vigorously for 10–15 seconds. Aim for a firm, rapid shake to both chill and slightly aerate the espresso, creating a silky foam from the crema and incorporating the liqueur.

Shake

Double-strain the cocktail through a fine mesh strainer into a chilled coupe or martini glass (or serve over fresh ice in a rocks glass if preferred). The double strain removes ice shards and yields a smooth surface.

Strain and serve

Float 3 whole coffee beans on top of the drink and lightly dust with grated nutmeg or cocoa powder (about 1 tsp) if using. Serve immediately.

freshly brewed espresso

hazelnut vodka

Kahlúa (coffee liqueur)

simple syrup (optional, 1:1 sugar to water)

ice (for shaking)

coffee beans (whole)

grated nutmeg or cocoa powder (optional)

Brew a fresh shot (approximately 1 oz) of espresso. Let it rest for 30–60 seconds to cool slightly so it won't overly melt the ice when shaking.

Brew and chill

In a cocktail shaker filled with the listed ice cubes, pour 2 tablespoons vanilla vodka, 1.5 oz pumpkin cream liqueur, the 1 oz espresso, and 1/2 teaspoon simple syrup if you want a touch more sweetness.

Secure the shaker lid and shake vigorously for 12–15 seconds. The goal is to chill the mixture well and slightly aerate the cream liqueur with the espresso for a silky texture.

Strain the mixture into a chilled coupe or martini glass (or an old-fashioned glass over fresh ice if you prefer it on the rocks). Use a fine mesh strainer if you want to remove small ice chips and crema solids.

Strain

Float cream: gently pour 1 tablespoon heavy cream (or half-and-half) over the back of a spoon onto the surface to create a thin creamy float.

Dust: Immediately grate or sprinkle about 1 teaspoon fresh ground nutmeg over the top of the drink for aroma and visual appeal.

Optional finish: Add 2 espresso beans on top for garnish, and serve with a small cocktail spoon. If served on the rocks, serve with a short stirring stick.

vanilla vodka

pumpkin cream liqueur

heavy cream (for light float) or half-and-half

ground nutmeg

espresso beans (optional)

If serving in a coupe or martini glass, place the glass in the freezer for 5 minutes or fill with ice and water while you prepare the cocktail to chill it.

Chill the glass

In a shaker, add the vodka (2 oz), Cointreau (3/4 oz), fresh lemon juice (3/4 oz), Chambord (1/2 oz), and simple syrup (1/4 oz) if you prefer a slightly sweeter balance.

Add large ice cubes to the shaker (about 3–4 cubes). Secure the lid and shake vigorously for 12–15 seconds, until the shaker is frosty and well chilled.

Add ice and shake

Discard ice/water from the chilled glass (if used). Using a Hawthorne strainer and a fine-mesh (or julep) strainer, double-strain the cocktail into the chilled coupe or a chilled martini glass to remove ice shards and any pulp from the lemon juice.

Double strain

Garnish the cocktail with a lemon twist (express the oils over the drink and drop or rim the glass with the twist) or a thin lemon wheel on the rim. Optionally, float 2 fresh raspberries or skewer them on a pick and place across the glass.

Serve immediately. Estimated single serving volume is approximately 3.75–4 oz. Encourage sipping; the Chambord adds a subtle raspberry note while Cointreau and lemon keep the drink bright.

vodka

Cointreau (orange liqueur)

fresh lemon juice

Chambord (raspberry liqueur)

simple syrup (optional, 1:1)

large ice cubes (for shaking)

ice (for serving glass)

lemon twist or wheel

fresh raspberries (optional)

Lightly warm the unsalted butter (or use a buttered pastry brush) and run it around the outer rim of a chilled rocks glass. Dip the buttered rim into the graham cracker crumbs spread on a small plate so the crumbs adhere evenly. Set the glass aside to let the rim set.

Prepare glass rim

If you have a culinary torch: skewer 3 mini marshmallows (or 1 large) and toast with the torch until golden brown and slightly charred. If no torch: toast marshmallows over an open flame or in the oven broiler on a baking sheet, watching carefully. Allow toasted marshmallows to cool on a tray for 30–60 seconds so they hold shape but are still warm.

Toast marshmallows

Finely shave a small piece of chocolate or measure out mini chocolate chips. Keep ready to sprinkle atop the finished drink.

Prepare chocolate garnish

Add ice to a cocktail shaker (about 4 standard ice cubes).

Pour in the vodka (2 oz), chocolate liqueur (1 oz), Irish cream (1 oz), and heavy cream or half-and-half if using (0.5 oz). If you prefer a sweeter, more dessert-like drink, add the marshmallow syrup or simple syrup (0.25 oz).

Cap the shaker and shake vigorously for 10–15 seconds until the exterior of the shaker is cold and the mixture is well combined and slightly frothy from the cream.

Strain the cocktail into the prepared rocks glass over fresh ice (or serve neat in the rimmed glass without additional ice if preferred).

Garnish by placing the toasted marshmallows on a cocktail pick and resting it across the top of the glass (or float the marshmallows directly on the drink). Sprinkle the chocolate shavings or mini chocolate chips over the foam and around the marshmallows. Optionally, drop a few graham cracker crumbs on the surface for extra crunch.

Serve immediately while the marshmallow is warm and slightly melty for best bonfire effect.

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

Irish cream liqueur (e.g., Baileys)

heavy cream or half-and-half (optional, for creamier texture)

marshmallow syrup or simple syrup (optional, to taste for sweetness)

mini marshmallow (toasted) or 1 large marshmallow (toasted)

chocolate shavings or mini chocolate chips

graham cracker crumbs (for rimming)

unsalted butter (for rimming)

Combine 2 tablespoons honey and 2 tablespoons hot water in a small jar or cup. Stir or shake until fully dissolved to create a pourable honey syrup. Let cool to room temperature before using. This yields about 4 tablespoons (~2 oz); use 0.5 oz for one cocktail and refrigerate remainder up to 2 weeks.

Make honey syrup

If desired, chill a champagne flute or coupe by placing it in the freezer for 5 minutes or filling it with ice water while you prepare the drink.

Chill glass

In a cocktail shaker, add 1 cup ice, 2 oz lemon vodka, 0.5 oz fresh lemon juice, and 0.5 oz honey syrup. Shake vigorously for 10–12 seconds until well chilled.

Combine base ingredients

Strain the shaken mixture into the chilled champagne flute or coupe, leaving about 1–1.5 inches of space at the top for the sparkling cider.

Gently top the cocktail with 3 oz chilled sparkling apple cider. Pour slowly down the side of the glass or over the back of a spoon to preserve effervescence and avoid overflow.

Top with sparkling apple cider

Express a lemon twist over the drink to release oils, then drop it in or hang on the rim. Float an apple slice on top or slide it on the rim. Serve immediately while bubbly.

Garnish and finish

lemon vodka

honey syrup (see preparation)

sparkling apple cider (chilled)

apple slice

lemon twist

honey

hot water

In a small saucepan, combine 3 tablespoons granulated sugar and 3 tablespoons water. Place over medium heat and stir until the sugar is fully dissolved (about 2–3 minutes). Do not bring to a vigorous boil; a gentle simmer is fine.

Combine and dissolve

Add 2 fresh rosemary sprigs to the syrup, remove from heat, and let steep for 15–20 minutes, tasting occasionally until the rosemary flavor is pronounced but not bitter.

Infuse

Once infused, strain the syrup into a clean jar or container to remove the rosemary. Allow to cool to room temperature. Refrigerate; syrup will keep 1–2 weeks. This recipe yields roughly 6 ounces of rosemary syrup (adjust proportions for larger batches).

Cool and strain

If desired, chill a coupe or martini glass by filling it with ice water while you prepare the cocktail.

In a cocktail shaker, add 2 oz gin, 0.75 oz fresh lime juice, 0.5 oz pomegranate juice, and 0.75 oz rosemary syrup.

Measure and combine

Add a generous scoop of ice (about 1 cup) to the shaker. Shake vigorously for 12–15 seconds until the shaker is cold to the touch and properly diluted.

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

Thread 1 teaspoon pomegranate seeds onto the rosemary sprig (or float seeds in the drink) and place the sprig in the glass. Add a lime wheel or wedge on the rim.

Garnish

Serve immediately. Optionally express a lime peel over the drink before garnishing to add a bright citrus oil note.

Serve

Fresh lime juice

Pomegranate juice (100% juice, unsweetened)

Rosemary syrup

Ice (for shaking)

Fresh rosemary sprig

Pomegranate seeds (arils)

Lime wheel or wedge

Granulated sugar

Water

Fresh rosemary

If rimming the glass, rub a lemon twist or a cut pickle around the glass rim, then dip the rim into a small plate of coarse salt to coat. Set the glass aside to chill.

Optional salted rim

Combine pickle brine and water in a mixing tin or shaker. The small amount of water softens very salty brine; omit water if your brine is already mild.

Add vodka and dry vermouth to the tin. The proportions create a punchy but balanced savory martini-like drink.

Fill the shaker or mixing glass with ice. If you prefer a slightly more diluted, colder drink, shake vigorously for 10–12 seconds. For a clearer, silkier cocktail, stir gently with a bar spoon for 20–30 seconds until well chilled and properly diluted.

Strain the cocktail into the prepared chilled coupe or martini glass (or a rocks glass over fresh ice if preferred).

Express a lemon twist over the drink to release oils and drop it in, or garnish with a pickle spear perched on the rim. Serve immediately.

pickle brine (from dill pickles)

water (if diluting brine for balance)

dry vermouth

orange bitters

coarse salt (for rimming, optional)

fresh lemon twist or pickle spear (garnish)

ice (cubed for shaking or stirring)

Chill a coupe or martini glass by filling it with ice water and set aside. In a cocktail shaker without ice (dry shake), add 2 oz vodka, 3 tsp fresh lemon juice (about 1/2 a lemon), 1 tsp triple sec, 1/2 tbs simple syrup, and 1 egg white (or aquafaba).

Summer House Shooters

House Espresso

Pumpkin Espresso

Cosmo 1934

Bonfire S'more

Apple 75

Rosemary Pomegranate Gimlet

Pickled

Lemon Meringue

Dirty Blue

Nalu's Hawaiian

Specialty Martinis

Summer House Coffee

Limoncello Spritz

Smokey Orange & Thyme Margarita

Apple Cider Sangria

Smoked Pumpkin Old Fashioned

Midnight Old Fashioned

The Famous Mooney's Iced Tea

Black N' Blue Cheeseburger

Classic

Honey Crisp Apple Spinach Salad

Jumbo Lump Crab Dip

Pumpkin, Crab & Mushroom Bisque