BURGER

Specialty Cocktails

Soda water, simple syrup, and mint. Served with a lime

Mojo

Orange juice, pineapple juice, cranberry juice, grenadine, topped with soda water. Served with a cherry, orange slice, and a smile

Sunrise and Sunset

Blue curacao syrup, lemon juice, topped with sprite. Served with a lemon slice and cherry

Blue Lagoon

Coconut cream shaken with lemonade, topped with sprite. Served with a cherry

Coconut Dream

Summer Mocktails

Carbliss Seltzers (assorted flavors)

Miller Lite Tallboy

Michelob Ultra Tallboy

Busch Light Tallboy

Bud Light Tallboy

Voodoo Ranger Tallboy

Twisted Tea Tallboy

Angry Orchard Tallboy

Coors Banquet Tallboy

Pabst Light Tallboy

Miller High Life Tallboy

Guinness Tallboy

Packaged Beer

Tapped Beers

Abby's Famous Key Lime Pie

A delicious hot dog smothered in homemade chili gravy, topped with shredded cheddar jack cheese and onion.

Pelican Post Chili Dog

Our delicious smash patties are made from a delicious custom blend of beef and seared to perfection.

Double

Place the ground beef in a bowl. Add Worcestershire sauce, kosher salt, and black pepper. Gently mix with your hands or a fork just until combined — do not overwork the meat or patties will be tough.

Prepare the meat

Divide the meat into two equal portions (~8 oz each). Lightly form each portion into a patty about 3/4 to 1 inch thick and slightly wider than your buns. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Form patties

Place patties on a plate, cover loosely with plastic wrap, and refrigerate for 15–30 minutes if you have time. This helps them hold together when cooking.

Rest patties

Heat a heavy skillet, cast-iron pan, or grill over medium-high heat until very hot (2–4 minutes). If using a skillet, add 1 tsp neutral oil and spread to coat the surface.

Preheat cooking surface

Place patties on the hot surface. Cook without moving for 3–4 minutes to form a brown crust. Flip once and cook 3 minutes more for medium (adjust time 2–3 minutes for rare or 4–5 minutes for medium-well). In the last minute of cooking, place a slice of cheddar on each patty and cover the pan or close the grill lid to melt the cheese.

Cook patties

While patties cook, lightly butter the cut faces of the buns. Toast them face down in a separate skillet over medium heat or on the grill until golden, about 1–2 minutes. Remove and keep warm.

Toast buns

If using, sprinkle tomato slices with the optional 1/4 tsp salt to season. Lay out lettuce leaves, tomato slices, onion rings, and pickles. In a small bowl, mix mayonnaise, mustard, and ketchup until combined for an easy burger sauce.

Prep vegetables and condiments

Spread the burger sauce on both toasted bun halves (about 1 tbsp on the bottom, 1 tbsp on the top). Place lettuce on the bottom bun, then the cheeseburger patty, 2 tomato slices, onion rings, and pickles. Close with the top bun and press gently.

Assemble burgers

Serve immediately while hot with fries, chips, or a side salad.

Serve

If using smoked paprika or chili powder, sprinkle a light pinch on each patty after flipping for a subtle smoky or spicy note.

80/20 ground beef (fresh)

Kosher salt

Freshly ground black pepper

Worcestershire sauce

Neutral oil (vegetable or canola)

Burger buns (brioche or potato), split

Cheddar cheese slices

Butter (softened)

Romaine or butter lettuce leaves

Tomato, ripe, 1/4-inch slices

Red onion, thinly sliced

Pickle slices

Mayonnaise

Yellow mustard

Ketchup

Salt for tomato

Smoked paprika or chili powder

Rub a lime wedge around the rim of a rocks or coupe glass, dip rim into coarse salt to coat. Set aside.

Prepare glass

Add blanco tequila (2 oz), Cointreau (1 oz), fresh lime juice (1 oz), agave syrup (0.5 oz), and a handful of ice into a cocktail shaker. Shake vigorously for 10–15 seconds until well chilled.

Shake

Strain over fresh ice into the prepared glass (or serve neat in a coupe). Garnish with a lime wedge.

In a mixing glass or shaker, add fresh mint leaves (8), simple syrup (0.75 oz), and fresh lemon juice (0.75 oz). Gently muddle the mint once or twice—just enough to release the oils but avoid shredding the leaves, which can make the drink bitter.

Muddle

Add bourbon (2 oz) and a scoop of crushed ice. Fill the shaker or mixing glass about two-thirds full.

Add whiskey and ice

Shake briefly to chill and dilute (6–8 seconds), then pour into a rocks glass packed with crushed ice. Slap a mint sprig to wake its aroma and garnish. Serve with a short straw.

In a shaker, combine gin (1.5 oz), St-Germain (0.5 oz), fresh lemon juice (0.75 oz), simple syrup (0.5 oz), and egg white (0.5). Dry shake (no ice) vigorously for 10–15 seconds to build a silky foam.

Dry shake (if using egg white)

Add ice to the shaker and shake again vigorously for 10 seconds to chill and dilute.

Wet shake

Double strain into a chilled Collins or highball glass. Top with club soda (2 oz) for effervescence. Garnish with a lemon twist.

Rub a grapefruit or lime wedge around the rim of a highball glass and dip in salt or Tajín if desired. Fill the glass with ice.

In a shaker with ice, add blanco tequila (2 oz), fresh grapefruit juice (3 oz), fresh lime juice (0.5 oz), simple syrup (0.5 oz), and chili-infused tincture or hot sauce (2 dashes). Shake lightly to combine (6–8 seconds).

Build

Strain into the prepared glass over fresh ice and top with club soda (1 oz). Garnish with a grapefruit wedge. Adjust heat to taste by adding more or fewer dashes.

Brew a shot of espresso and allow it to cool slightly (or use fresh espresso kept warm—either works).

Brew espresso

In a shaker, combine vodka (1.5 oz), freshly brewed espresso (1 oz), coffee liqueur (1 oz), and simple syrup (0.25 oz). Add plenty of ice and shake very hard for 12–15 seconds to create a frothy crema.

Double strain into a chilled coupe or martini glass. Garnish with three coffee beans on top.

Blanco tequila

Cointreau (orange liqueur) or triple sec

Fresh lime juice

Agave syrup (or simple syrup)

Coarse salt (for rim)

Lime wedge (for garnish and rimming)

Ice cubes

Bourbon whiskey

Fresh lemon juice

Simple syrup (1:1) or honey syrup

Fresh mint leaves

Crushed ice

Mint sprig (garnish)

London dry gin

St-Germain (elderflower liqueur)

Simple syrup

Egg white (optional for foam)

Club soda

Lemon twist (garnish)

Fresh grapefruit juice

Simple syrup or agave

Chili-infused tincture or a few dashes of hot sauce

Club soda (to top)

Grapefruit wedge (garnish)

Salt or tajín (rim)

Vodka

Freshly brewed espresso (hot or cooled)

Coffee liqueur (Kahlúa)

Simple syrup (optional)

Coffee beans (garnish)

Place a highball glass in the freezer for 5–10 minutes or fill it with ice water while you prepare ingredients to keep the drink cold.

Chill glass

If using whole limes, cut one lime in half. Reserve one half for juicing and the other half for a wheel or wedge garnish.

In a mixing glass or the chilled serving glass, add the mint leaves and the juice from 1/2 lime (about 0.5 fl oz). Add the 0.5 fl oz simple syrup. Gently muddle 6–8 mint leaves with the lime juice and syrup just enough to release the oils and aroma — do not over-muddle to avoid bitterness.

Muddle mint and lime

Fill the glass with crushed ice or ice cubes until nearly full (about 1 cup). If you chilled the glass with ice water, discard that ice/water first.

Add ice

Pour 10 fl oz of chilled club soda over the ice and gently stir once or twice with a bar spoon to combine the mint-syrup mixture with the soda without flattening it.

Top with soda

Taste and adjust: if you prefer sweeter, add an additional 0.25 fl oz simple syrup and stir gently; if brighter citrus is desired, squeeze a little more lime.

Garnish with a lime wheel or wedge on the rim and a sprig of mint. Clap the mint sprig once between your palms to release aroma before placing it into the drink.

Serve immediately with a straw or stirrer.

club soda or soda water

simple syrup (1:1 sugar to water)

fresh lime

fresh mint leaves

crushed ice or ice cubes

lime wheel or wedge (for garnish)

mint sprig (for garnish)

Place a highball or Collins glass in the freezer for 5 minutes or fill it with ice water while you prepare the drink so the final cocktail stays cold.

If using fresh orange juice, strain briefly to remove pulp if you prefer a clearer appearance.

Remove the chilled glass from the freezer or discard the ice water and fill the glass with the measured ice cubes (about 1 cup).

Pour the orange juice (3 oz) over the ice, followed by the pineapple juice (2 oz) and the cranberry juice (1 oz). Pour gently to keep layers subtle.

Slowly pour the grenadine (0.5 oz) down the inside edge of the glass or over the back of a spoon so it sinks toward the bottom and creates the 'sunrise' gradient from red at the base to orange/yellow above.

Top the drink with chilled soda water (2 oz). Pour gently to preserve the layered effect while adding effervescence.

Make the 'smile' in the orange slice: slice a thin wheel or half wheel of orange and use a small paring knife to cut a shallow crescent on the rind or flesh so it sits on the rim like a smiling mouth.

Place the orange slice on the glass rim with the cut smile visible, then skewer the maraschino cherry and rest it on top of the orange slice or drop it into the drink, as preferred.

Serve immediately with a straw or stirrer. Optionally provide a small napkin under the glass to catch condensation.

fresh orange juice

pineapple juice

cranberry juice

grenadine

soda water (chilled)

maraschino cherry

orange slice

simple smile (cut)

ice cubes

Fill a cocktail shaker halfway with ice (about 1 cup). Add 1.5 oz vodka, 1 oz blue curaçao, 0.75 oz fresh lemon juice, and 0.25 oz simple syrup (omit or reduce if you prefer less sweet). Secure the lid and shake vigorously for 10–12 seconds until well chilled.

Prepare and shake

Fill a highball glass with fresh ice. Strain the shaken mixture into the glass, leaving enough room at the top to top with soda (about 3 oz).

Strain over ice

Gently top the drink with 3 oz Sprite (or lemon-lime soda). Stir once very gently with a bar spoon to combine — avoid overmixing to preserve the bright blue color and carbonation.

Top and finish

Thread a maraschino cherry onto a cocktail pick (optional) and place it on top of the drink or drop it into the glass. Float or clip a lemon slice on the rim. Insert a straw if desired and serve immediately.

vodka

blue curaçao liqueur

fresh lemon juice

simple syrup (1:1) or blue curaçao syrup if desired

Sprite or lemon-lime soda

lemon slice

cocktail straw (optional)

Chill the lemonade and lemon-lime soda ahead of time. Stir the canned coconut cream thoroughly to recombine any separated liquids and solids so it pours smoothly.

Prepare ingredients

In a cocktail shaker, combine 0.5 cups coconut cream, 1 cup cold lemonade, and 1 tablespoon simple syrup (omit if your lemonade is already very sweet). Add 1.5 cups of ice to the shaker. Secure the lid and shake vigorously for 12–15 seconds until the exterior of the shaker is frosty and the mixture is well-chilled and slightly aerated.

Build and shake

Fill a highball or Collins glass with fresh ice to keep the drink cold when topped with soda.

Strain the shaken coconut-lemonade mixture into the prepared glass over the fresh ice, leaving about 1 to 1.5 inches of headspace to allow for the soda top.

Strain into glass

Gently pour 0.5 cups (about 4 fl oz) of chilled lemon-lime soda (Sprite or similar) over the back of a spoon or down the side of the glass to create a light fizzy layer without excessive mixing. The soda should float and produce a slightly effervescent top.

Finish by placing one maraschino cherry on a cocktail pick and resting it on the rim or floating it on top. Optionally add a lemon wheel or wedge on the rim. Serve immediately with a straw and stirrer so the guest can combine the layers if desired.

Garnish and serve

coconut cream (preferably canned, well-stirred)

fresh lemonade (cold)

simple syrup (optional, for extra sweetness)

ice (for shaking)

clear lemon-lime soda (Sprite or similar, chilled)

maraschino cherry (for garnish)

lemon wheel or wedge (optional, for garnish)

Place the sliced strawberries, fresh orange juice, lemon juice and simple syrup in a blender or food processor. Blend until mostly smooth but slightly textured, about 10–15 seconds. Taste and add an extra 1/2 tbs simple syrup if you prefer sweeter.

Prepare the berry purée

Muddle the mint: place 4 mint leaves in a tall glass or shaker and gently muddle with the back of a spoon to release aroma (do not over-muddle or it will become bitter).

Combine and build: add 2–3 tbs of the strawberry-orange purée to the glass with muddled mint, fill the glass halfway with ice (about 1/2 cup), pour in chilled sparkling water. Stir gently to combine so you keep the fizz.

Adjust and garnish: taste and add up to 1/2 tbs more simple syrup if desired. Garnish with the remaining mint leaves and an orange slice on the rim. Serve immediately with a straw.

Muddle cucumber: in a shaker or sturdy glass, place the thin cucumber slices and agave syrup (or honey). Gently muddle 6–8 times to release cucumber juice and oils without pulverizing the slices.

Add lime and chill: add the fresh lime juice and a few ice cubes (about 1/2 cup) to the muddled cucumber. Stir or shake lightly for 5–8 seconds to chill and combine flavors.

Top with soda: pour the cucumber-lime mixture into a serving glass (including solids if you like texture), then top with cold club soda or sparkling water. Stir gently to combine.

Garnish and serve: add remaining cucumber slices and a lime wheel. Garnish with a small sprig of dill or mint if using. Serve over ice immediately.

Place the tea bags and sliced ginger into a heatproof pitcher. Pour 2 cups boiling water over them and let steep for 5 minutes for a medium strength. Remove tea bags and ginger slices (optionally leave ginger for stronger flavor).

Brew the tea and infuse peach-ginger

Make peach purée: while the tea steeps, place diced peach in a small blender or bowl and mash with a fork until saucy (or blend for a smoother purée). Stir the peach purée and honey (or simple syrup) into the warm tea until dissolved.

Cool and finish: stir in lemon juice, then allow to cool to room temperature for 10–15 minutes. Fill glasses with ice (about 1/2–1 cup each) and pour the peach-ginger tea over the ice. Garnish with a fresh peach slice and serve chilled.

Burger