Espresso Martini

Pistachio Matcha Latte

Latte

Espresso

Regular Coffee Drip

Natural Blonde Bloody Mary

Cappuccino

Regular Coffee

Chocolate Espresso Martini

Mimosa Champagne Flight

EIGHT (8) WINGS, CHOOSE FLAVOR: BUFFALO, CAJUN. CARIBBEAN JERK. CHIPOTLE RANCH.

JUMBO WINGS

SAUTEED SHRIMPS TOSSED IN BUTTER AND GARLIC WITH PAPPARDELLE PASTA IN CREAMY MARINARA SAUCE.

SHRIMP PASTA

CRUMBLED BACON GOAT CHEESE, CARAMELIZED ONIONS ON TOP OF TOASTED THIN CRUST FLATBREAD.

GOAT CHEESE

CAJUN PORK RINDS

SWEET POTATO WAFFLE FRIES

TATER TOTS

HOUSE POTATO CHIPS

BUTTER HERB – ROASTED HALF CHICKEN

SAUTEED PAPPARDELLE SHRIMPS PASTA TOSSED IN CREAMY BUTTER MARINARA AND GARLIC SAUCE.

CREAMY SHRIMP PASTA

Slow Roasted Chicken

HOUSE CHIMICHURRI, ROASTED POTATOES, AND SEASONAL VEGETABLE.

NEW YORK STRIP

FRESH CHEESE. DILL. SLICED ON TOASTED FLATBREAD.

SMOKED SALMON

CAPRESE

PICKLE CHIPS. BATTERED. AND FRIED. SERVED WITH HOUSE MADE RANCH

SLICED FRIED DILL PICKLES

Place your coupe or martini glass in the freezer for at least 5–10 minutes or fill with ice water while you prepare the cocktail to ensure the drink stays cold and preserves crema.

Chill glass

Brew a single espresso shot (about 1 oz). Use hot espresso and let it sit just 30–45 seconds so it is still warm; this helps create a rich crema when shaken. If you don't have an espresso machine, use very strong brewed coffee (concentrated).

Brew espresso

Measure 2 oz vodka, 1 oz fresh espresso, 1 oz coffee liqueur, and 0.5 oz simple syrup. If using, add 1/8 tsp vanilla extract and 2 dashes chocolate bitters.

Measure ingredients

Fill the cocktail shaker halfway with ice (about 1 cup). Pour in the vodka, coffee liqueur, simple syrup, and the warm espresso. Adding warm espresso will melt some surface ice — this is intentional to help build a silky texture.

Assemble in shaker

If you prefer a thicker, frothier crema: first close the shaker and shake vigorously without ice for 10–12 seconds. This helps emulsify the espresso and syrup.

Dry shake (optional but recommended)

Add ice to the shaker if you performed a dry shake; otherwise proceed. Seal the shaker and shake as hard as you can for 12–18 seconds until the outside of the shaker is very cold and slightly frosted. This rapid shaking chills the drink and creates a glossy crema on top.

Wet shake

Discard ice/water from the chilled glass if used. Double-strain the cocktail into the chilled coupe/martini glass using the shaker strainer and a fine mesh strainer (if available) to remove small ice shards and ensure a smooth surface.

Strain

Gently float three coffee beans on the crema as a traditional garnish. If desired, grate a little dark chocolate or dust cocoa over the top.

Garnish

Serve immediately while cold. Sip and enjoy the balance of espresso bitterness, sweet liqueur, and clean vodka.

Serve

Vanilla note: add 1/8 tsp vanilla extract to the shaker before shaking for a warm aromatic note.

Richer chocolate: include 2 dashes chocolate bitters or replace 0.25 oz of simple syrup with chocolate liqueur for a mocha twist.

Decaf option: use decaffeinated espresso or strong decaf coffee concentrate to avoid caffeine while preserving flavor.

Equipment tip: a fine mesh strainer gives a cleaner presentation; a dry shake before ice produces the most stable crema.

vodka

fresh espresso (hot or very recently brewed)

coffee liqueur (e.g., Kahlúa)

simple syrup (1:1 sugar to water)

coffee beans (for garnish)

vanilla extract (optional)

chocolate bitters (optional)

cocktail shaker (with strainer) and chilled coupe or martini glass

Sift 2 tsp matcha powder into a small bowl to remove clumps. Add 60 ml hot water (about 80°C / 175°F). Whisk briskly in a zig-zag or 'M' motion with a bamboo whisk (chasen) or small whisk until frothy and smooth, about 15–30 seconds. Stir in 1 tsp sugar or simple syrup until dissolved. Keep warm or set aside.

Sift and whisk matcha

Preheat a small skillet over medium heat. Add 30 g shelled pistachios and toast, stirring frequently, 3–4 minutes until aromatic and lightly golden. Remove from heat and let cool slightly.

Toast pistachios

Place toasted pistachios and 60 ml water in a blender. Blend on high until a smooth, slightly grainy paste forms, about 30–45 seconds. If needed, add a splash more water to help blending.

Blend pistachios

Transfer the pistachio paste to a small saucepan. Add 30 g granulated sugar and a pinch of salt. Warm over low–medium heat, stirring, until the sugar dissolves and the mixture is fragrant, about 3–4 minutes. Simmer gently 2 minutes, then remove from heat. Stir in 1/4 tsp almond extract if using. Let cool slightly, then strain through a fine mesh sieve into a jar to remove larger solids and achieve a smooth syrup. Yield should be roughly 30–40 ml. Refrigerate any leftovers up to 1 week.

Cook syrup

Measure 300 ml unsweetened almond milk. Stir in 30 ml prepared pistachio syrup until combined. For a hot latte: steam or gently heat the milk mixture to 60–65°C (140–150°F) and froth with a milk frother or whisk until velvety. For an iced latte: chill the milk mixture and prepare over ice; optionally shake briefly in a cocktail shaker for microfoam.

Sweeten and froth almond milk

Pour the warm matcha paste (from Matcha Paste section) into a cup. Slowly pour the steamed pistachio‑almond milk over the matcha, holding back foam with a spoon, then spoon foam on top. Stir gently if desired.

Assemble (hot)

Fill a tall glass with ice. Pour the matcha paste over the ice. Add the pistachio‑almond milk mixture over the matcha. Stir once to combine or leave layered for presentation.

Assemble (iced)

Sprinkle 1 tsp chopped toasted pistachios over the foam or iced latte. Dust lightly with 1/4 tsp matcha powder for color. Serve immediately.

ceremonial-grade matcha powder

hot water (just under boiling, ~80°C / 175°F)

granulated sugar or simple syrup

unsalted shelled pistachios

water

granulated sugar

almond extract (optional, for extra almond note)

fine salt

unsweetened almond milk

pistachio syrup (from above)

ice (for iced) or extra hot water (for hot)

chopped toasted pistachios

matcha dust (optional)

Preheat your espresso machine and portafilter by running a blank shot for a few seconds. Dose 18 g of freshly ground espresso into the portafilter and level/tamp evenly with about 30 lb of pressure.

Preheat and dose

Brew a double shot of espresso (approximately 36 ml yield) directly into your serving cup or into a shot glass. Aim for a 25–30 second extraction time. If using a stovetop Moka or Aeropress, brew to an equivalent strength (about 36 ml).

Brew

Measure 10 oz (about 300 ml) of cold whole milk and pour into a stainless-steel steaming pitcher. Using cold milk gives you more time to texture it properly.

Pour milk into pitcher

Purge the steam wand briefly, then submerge the tip just below the surface of the milk and open the steam to introduce small amounts of air for 1–2 seconds to create a slight microfoam. Then fully submerge the tip and position the wand to create a vortex, heating the milk to 60–65°C (140–149°F). The milk should feel warm to the touch and have a glossy, velvety texture with very small microbubbles.

Steam and texture milk

If you prefer less foam, tap the pitcher on the counter and swirl to integrate larger bubbles. Spoon off about 1 oz of thicker foam into a small cup if you want an extra foam topping separate from the milk pour.

Separate foam (optional)

Pour the steamed milk into the espresso. Hold the cup with the espresso at a slight angle and start pouring from about 3–4 inches above, adding the milk to combine with the crema. As the cup fills and the surface becomes more even, bring the pitcher closer and pour with a gentle wiggle or steady stream to create a small latte art pattern if desired. Aim for a drink volume around 10–12 oz total.

Sweeten and garnish (optional). If desired, stir in 1 tsp sugar or simple syrup before pouring in milk so it dissolves evenly. Dust the top with a pinch of cocoa powder or ground cinnamon for garnish.

Serve immediately. A latte is best enjoyed right away while the milk is still textured and warm (60–65°C / 140–149°F).

freshly ground espresso beans

water for espresso

whole milk

optional milk foam (for topping)

sugar or simple syrup

cocoa powder or ground cinnamon (for garnish)

Turn on the espresso machine and allow it to reach full operating temperature (typically 15–30 minutes). Run water through the group head and steam wand to purge and stabilize temperature. Place the portafilter in the group head and run a blank shot for a few seconds to heat the portafilter. Warm the demitasse cup by rinsing with hot water.

Preheat equipment

Weigh 18 g of freshly roasted espresso beans on the scale. Grind the beans on a fine espresso setting to produce a texture like powdered sugar but not floury. Target extraction yield of about 36 ml in the cup.

Weigh and grind beans

Remove the portafilter, wipe it dry, and place the double basket on the scale. Dose the 18 g of ground coffee into the basket. If using a distribution tool or spoon, level the puck surface to ensure even distribution.

Prepare the portafilter

Using the tamper, apply firm and even pressure to the grounds until you reach a flat, level surface (about 25–30 lbs / 11–14 kg of pressure). Polish with a slight twist to create a sealed puck. Wipe any grounds from the portafilter rim.

Tamp

Lock the portafilter into the group head. Place the pre-warmed shot glass or cup under the spouts. Start the espresso machine and start the timer simultaneously. Aim for an extraction time of 25–30 seconds to yield about 36 ml of espresso. Watch for a steady stream that looks like warm honey and a golden crema forming on top.

Stop the shot when the weight reaches ~36 ml or when the extraction time hits 25–30 seconds. Wipe the portafilter rim and remove the puck. Serve the espresso immediately in the pre-warmed demitasse cup to preserve crema and aroma.

Stop and serve

Purge a small amount of water (about 50 ml) from the steam wand and group head after brewing to clear lines and stabilize temperature. If the shot extracts too quickly (under 20 seconds) and is thin or sour, grind finer or increase dose slightly. If it extracts too slowly (over 35 seconds) and tastes bitter, grind coarser or reduce dose slightly. Clean the portafilter and wipe the group head after each shot. Backflush the machine according to manufacturer recommendations daily or weekly.

freshly roasted espresso beans

filtered water (for brewing)

filtered water (for boiler/steam wand purge)

portafilter basket (double)

tamper

scale (0.1 g precision)

espresso machine (with group head & 9–10 bar pressure)

burr grinder

shot glass / demitasse cup

distribution tool or small spoon (optional)

timer

If using whole beans, measure 10 grams (approximately 0.033 cups or about 2 tablespoons) of coffee per 12 fl oz (about 350 ml) of water. Grind beans to a medium grind — similar to granulated sugar — appropriate for a drip coffee maker.

Measure and grind beans

Place a paper or permanent filter in the brew basket. If using a paper filter, optionally rinse it with hot water to remove any paper taste and preheat the carafe; discard rinse water.

Prepare machine

Add the measured ground coffee to the filter and level it gently so the grounds are evenly distributed.

Add coffee to filter

Pour 12 fl oz (about 350 ml) of fresh cold filtered water into the machine's reservoir. Start the drip cycle according to your coffee maker's instructions.

Add water and start

Allow the coffee maker to complete its brewing cycle. Typical drip machines take 4–6 minutes for this volume; the coffee will drip into the carafe below.

When brewing is complete, remove the carafe and discard the used grounds and filter. Pour the brewed coffee into a mug. Add 2 tablespoons of milk or cream and 1 teaspoon of sweetener if desired, and stir to combine.

Finish and customize

Taste and adjust strength next time by changing coffee amount: increase by 1–2 grams per 12 fl oz for stronger, or reduce for weaker. Use freshly roasted beans and proper grind for best results.

Notes

freshly roasted whole coffee beans

fresh cold filtered water

paper or permanent filter (for drip machine)

coffee maker / drip machine

coffee grinder (if using whole beans)

kitchen scale (optional, for accuracy)

stirring spoon

milk or cream (optional)

sweetener (sugar, syrup) (optional)

Rub the lemon wedge around the rim of a highball or Collins glass. Dip the rim into a shallow plate of smoked sea salt or celery salt to coat lightly. Set glass aside in the fridge to chill while you make the mix.

Rim the Glass (optional)

Thread a pickled pearl onion, a cocktail olive, and a blanched small pearl onion or pickled shallot onto a short cocktail pick. Reserve the celery stalk and lemon wedge for serving.

Assemble Garnish Skewer

In a medium bowl or airtight jar, combine 3 cups tomato juice with 1/2 cup fresh lemon juice. Whisk or shake to combine.

Add 2 tablespoons prepared horseradish and 2 tablespoons pickle brine. The horseradish and pickle brine provide the bright, sharp 'natural blonde' profile—adjust to taste but keep balance between heat and acidity.

Stir in 1 tablespoon light soy sauce, 2 teaspoons Worcestershire sauce, 1 teaspoon smoked paprika, and 1 teaspoon fresh ginger juice (or bottled). These add umami, a touch of smoke, and warm aromatic notes.

Season with 1 teaspoon celery salt, 1/2 teaspoon freshly ground black pepper, and 1 teaspoon agave syrup or honey to round acidity. Whisk thoroughly until the agave dissolves and mixture is homogenous.

Taste the mix and adjust: add more pickle brine for tang, more horseradish for heat, or a splash more lemon for brightness. Chill the mix for at least 15 minutes to let flavors marry (or refrigerate up to 24 hours).

Fill the chilled rimmed glass with ice cubes (about 1 cup). Pour 2 oz chilled vodka over the ice.

Measure and pour 5 to 6 ounces of the chilled Bloody Mary mix into the glass (approximately a 2:5 vodka-to-mix ratio). Stir gently with a bar spoon to combine and chill.

Garnish with the prepared cocktail pick resting on the rim, a celery stalk, and a lemon wedge. Offer a straw if desired.

Serve immediately. Encourage guests to stir before drinking to redistribute settled spices and horseradish.

tomato juice

fresh lemon juice

prepared horseradish

light soy sauce (or tamari)

Worcestershire sauce

celery salt

smoked paprika

freshly ground black pepper

pickle brine (from a jar of dill pickles)

agave syrup or honey

ginger juice (fresh grated and strained) or 1 tsp bottled

premium vodka (chilled)

ice cubes

celery stalk (for garnish)

lemon wedge (for garnish)

cocktail pick with natural blonde garnish (small skewer of pickled pearl onion, cocktail olive, and a blanched small pearl onion or pickled shallot)

optional: smoked sea salt or celery salt (for rim)

Preheat your espresso portafilter and cup by running a blank shot of hot water through the group head into the cup, then discard the water. Weigh 18 g of coffee beans and grind immediately to a fine espresso grind (texture of fine sand).

Distribute the ground coffee evenly in a 58 mm portafilter (or your basket size) and tamp with ~30 pounds (13 kg) of pressure to create a level puck. Lock the portafilter into the machine and start the extraction aiming for ~36 ml of espresso in 25–30 seconds (ratio ~1:2). Pour the double shot into a 150–180 ml cappuccino cup and set aside.

Tamp and brew

Pour 150 ml whole milk into a cold stainless steel steaming pitcher sized for a 180–240 ml cup. Purge the steam wand briefly to remove condensation and then wipe with a clean cloth.

Prepare milk and equipment

Position the steam wand tip just below the milk surface and turn on full steam to introduce air for 2–3 seconds — you should hear a gentle hissing 'paper tearing' sound to create microfoam. Then lower the pitcher so the wand tip is deeper and angle the pitcher to create a whirlpool to integrate the foam into glossy microfoam. Target a final milk temperature of 60–65°C (140–149°F). The milk volume should increase slightly (~20–30 ml) and texture should be velvety with fine bubbles.

Stretch and texture milk

Turn off steam, wipe the wand immediately with a clean damp cloth and purge briefly to clear milk residue. Tap the pitcher on the counter and swirl to remove larger bubbles and polish the microfoam.

Wipe and purge

Hold the cup with espresso at a slight angle. Begin pouring the milk from about 6 cm above the cup to sink the liquid milk under the crema. As the cup fills and the crema begins to rise, lower the pitcher and pour more slowly to allow the microfoam to come out and form a 1:1:1 ratio of espresso:steamed milk:foam. Pour until the cup reaches the rim, finishing with a controlled wobble or a simple heart/rosette if desired.

Combine milk and espresso

If desired, stir in up to 1 tsp sugar into the espresso before pouring milk so it dissolves, or sprinkle 1 tsp cocoa powder or cinnamon on the finished foam for garnish.

Espresso Martini

Pistachio Matcha Latte

Latte

Espresso

Regular Coffee Drip

Natural Blonde Bloody Mary

Cappuccino

Regular Coffee

Chocolate Espresso Martini

Mimosa Champagne Flight

Jumbo Wings

Shrimp Pasta

Goat Cheese

Cajun Pork Rinds

Sweet Potato Waffle Fries

Tater Tots

House Potato Chips

Butter Herb – Roasted Half Chicken

Creamy Shrimp Pasta

Slow Roasted Chicken

New York Strip

Smoked Salmon

Caprese

Sliced Fried Dill Pickles