Cock & Bull Ginger Beer

Lime Cheek

Choice of Spirit, Aperol, Orgeat, Lemon Juice, Prosecco

Oh, Spritz!

Casamigos Reposada, Carpano Antica, Mole Bitters, Lime Juice, Cherry, Lime Cheek

Jalisco Manhattan

Oak Barrel Infused Overholt Rye, Demerara, Aztec Chocolate Bitters, Angostura Bitters, Lemon Cheek

1609 O.F.

Four Roses Yellow Label, Averna Amaro, Cynar, Strawberry, Angostura

The Used Book

Wild Roots Pear Vodka, Fresh Lime Juice, Honey Simple Syrup, Cock & Bull Ginger Beer

Pears & Honey

Tanqueray, Disaronno, Angostura Bitters, Lime Juice, Simple Syrup, Cherry

The Maria McKenzie

Bumbu Original Banana Rum, Coca – Cola, Cinnamon Stick

B – A – N – A – N – A – S

Del Maguey Vida Mezcal, Ancho Verde, Lime, Agave, Jalapeno Salted Rim

Smoke & Fire Margarita

Add chicken

A hand pressed 40z patty, american cheese topped with lettuce & pickle, served with french fries.

The Lil ' Griz

Seasonal Veggies

Fries

Fettucini smothered with alfredo sauce & topped with parmesan.

Kids Pasta

Grilled Cheese Sandwich

Your choice of beer – battered cod, house – made pork Carnitas or house – made Adobo chicken. Three warm flour tortillas, specialty slaw, fresh pico de gallo, cilantro lime crema, & finished off with a side of chips salsa.

Still Room Tacos

Two tenders hand battered, deep fried chicken. Served with ranch.

Kid's Chicken Tenders

Squash, zucchini, bell peppers, mushrooms, onions, and tomatoes, smothered in alfredo sauce on top of fettuccini.

Veggie Alfredo

Tater Tots

Queso

Onion Rings

Steak Frites

Ron Zacapa 23 Year Rum, Cynar, Laphroaig Spray

100 Year Old Cigar

Peel and finely grate enough fresh ginger to measure 1/2 cup packed. You can also finely chop if you prefer a slightly coarser texture; finely grated yields more intense ginger flavor.

Prepare the ginger

In a medium saucepan combine 1 cup granulated sugar, 1 cup water (for syrup), the grated ginger, and 1/8 tsp salt. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 5 minutes to extract ginger flavor. Remove from heat and let steep 30 minutes for stronger flavor.

Make ginger syrup

After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a bowl or pitcher, pressing on the solids to extract as much liquid as possible. Discard solids. Cool the ginger syrup to lukewarm (about 95–105°F / 35–40°C) before adding yeast — it should feel warm, not hot.

Strain and cool

In a small bowl, stir 1/4 tsp active dry yeast into 1/4 cup warm (95–105°F / 35–40°C) fresh lemon juice and let sit 2 minutes to bloom. Add the bloomed yeast and lemon mixture to the cooled ginger syrup. Add 3 cups cold water to the syrup-yeast mixture and stir until fully combined. Taste and adjust: if too sweet, add up to 1/4 cup more lemon juice; if too strong, add up to 1 cup additional cold water.

Activate yeast and mix

Immediately funnel the mixture into clean 1-liter plastic bottles (leave ~2 inches headspace) or swing-top glass bottles rated for pressure. Seal bottles tightly. Leave bottles at room temperature (65–75°F / 18–24°C) for 24 to 48 hours to allow yeast to carbonate the beer. Check pressure by gently squeezing plastic bottles after 24 hours — they should feel firm. Do not exceed 48 hours to avoid over-carbonation and bottle rupture.

Bottle for carbonation

Once bottles are firm, transfer to the refrigerator to chill for at least 12 hours; chilling slows fermentation and stabilizes carbonation. Keep refrigerated and consume within 2–3 weeks for best flavor. Open bottles carefully over a sink to relieve pressure slowly.

Chill and condition

To serve, pour ginger beer over ice if desired. Add a slice of lime or lemon and a mint sprig for garnish. Stir gently before serving. Optional: Use as a mixer for cocktails (e.g., Moscow Mule) — 4–6 oz ginger beer per cocktail is typical.

fresh ginger

granulated sugar

fresh lemon juice

water (for syrup)

cold water (to dilute)

active dry yeast

ice (optional)

salt

lime or lemon slices

mint sprigs

Juice fresh limes and lemon to measure the required amounts. If using an egg white, separate one egg and measure 0.5 whole egg equivalent (about half an egg) or use a pasteurized egg white product.

Prepare ingredients

Add the white rum, fresh lime juice, lemon juice, simple syrup, green Chartreuse, egg white (if using), and Angostura bitters into a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify the egg white and build a silky foam.

Dry shake (if using egg white)

Open the shaker, add ice (about 1 cup or enough to fill the shaker), seal, and shake vigorously for 12–15 seconds until the exterior of the shaker is very cold to the touch and the contents are well chilled and slightly diluted.

Wet shake

Double-strain the cocktail through a fine-mesh strainer into a chilled coupe or Nick & Nora glass to remove ice shards and any coagulated egg bits. If not using egg white, simply shake with ice and single-strain into the glass.

Strain

Drop the two dashes of Angostura bitters onto the foam (if present) and, using a toothpick, gently swirl a simple pattern if desired. If no foam, simply add bitters to the shaken cocktail before straining.

Add bitters and finish

Garnish the cocktail with a lime wheel or thin lime wedge on the rim or floated on the surface. Lightly grate a little lime zest over the top for an extra aromatic lift. Finish with a sprig of micro mint tucked against the glass.

white rum

fresh lime juice

simple syrup (1:1)

green Chartreuse

egg white (optional for foam)

Angostura bitters

ice (for shaking)

lime wheel or thin lime wedge

micro mint or mint sprig (optional)

grated lime zest (optional)

Select a large wine glass or rocks glass. Fill the glass with large ice cubes or an ice sphere to chill while you assemble the drink.

Prepare glass

In a mixing glass or shaker without breaking the ice, pour 1 oz of your chosen spirit (dry gin or tequila blanco recommended), 1 oz Aperol, 0.5 oz orgeat syrup, and 0.5 oz fresh lemon juice.

Measure and combine base ingredients

Add a couple of fresh ice cubes to the mixing glass and stir gently for about 10–15 seconds to chill and slightly dilute the mixture. Do not shake — you want to maintain clarity and effervescence in the final drink.

Brief stir

Discard the ice from the serving glass if it has melted significantly, then add fresh large ice into the glass. Strain the chilled mixture from the mixing glass into the prepared serving glass over the fresh ice.

Strain over ice

Slowly top the cocktail with 3 oz chilled Prosecco. Pour gently over the back of a spoon or down the side of the glass if you want to preserve more fizz and create a layered look.

Top with Prosecco

If you prefer a slightly longer, lighter spritz, add 1 oz chilled club soda and gently stir once with a bar spoon to integrate.

Optional finish

Garnish with an orange slice or twist at the rim. Serve immediately with a straw or without — enjoy while effervescent.

Garnish and serve

Aperol

Orgeat syrup

Fresh lemon juice

Prosecco (chilled)

Choice of spirit (dry gin or tequila blanco recommended)

Ice (large cubes or sphere)

Orange slice or twist (for garnish)

Optional: club soda (chilled)

Place a coupe or Nick & Nora glass in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to ensure it is well chilled.

Chill glass

In a mixing glass or shaker filled with large ice cubes, add 2 oz Casamigos Reposado tequila, 1 oz Carpano Antica sweet vermouth, 2 dashes mole bitters, and 0.25 oz fresh lime juice.

Combine ingredients

Stir the mixture vigorously with a bar spoon for 25–30 seconds (about 20–30 full turns) until well chilled and properly diluted. If you prefer a slightly stronger drink, stir 15–20 seconds; for more dilution, stir up to 40 seconds.

Stir & dilute

Discard the chilling ice/water from your glass and, if using, lightly run the lime cheek (a wedge or slice) around the rim of the glass. Optionally, dip the rim lightly in smoked salt for a subtle savory note. Place one maraschino cherry in the bottom of the chilled glass.

Prepare glass & garnish

Fine-strain the stirred cocktail into the chilled coupe/Nick & Nora over no ice. If you prefer it on the rocks, strain over one large ice cube in a rocks glass.

Strain & serve

Express an orange or lemon twist over the drink (optional) to release oils and drop it in or discard. Garnish the rim with the lime cheek alongside the cherry. Serve immediately.

Finish

If using smoked salt: after running the lime cheek around the rim, dip the lime-moistened rim into the smoked salt to pick up a light coating before placing the lime cheek back on the glass.

Casamigos Reposado tequila

Carpano Antica Formula sweet vermouth

Mole bitters (or chocolate/mole bitters)

Fresh lime juice

Maraschino cherry (for garnish)

Lime wedge / lime cheek (for garnish)

Large ice cubes

Orange or lemon twist (optional, for aroma)

Smoked salt (optional, for rim or finish)

Place 8 oz (about 1 cup) Old Overholt rye and 0.5 oz toasted oak chips or a small oak spiral into a clean glass jar with a tight lid.

Combine whiskey and oak

Seal and rest at room temperature. Taste after 24 hours, then every 12–24 hours until the whiskey reaches desired oak intensity (usually 24–72 hours). Remove chips when flavor is balanced to avoid over-oaking. Strain through a fine mesh and/or coffee filter into a clean bottle. Use 2 oz of this infused rye per cocktail.

Combine 1 cup demerara sugar and 1/2 cup water in a small saucepan over medium heat.

Stir until the sugar fully dissolves and the mixture is clear. Remove from heat and cool to room temperature. Transfer to a sealed bottle and refrigerate. Keeps 2–3 weeks.

Chill an old-fashioned glass (or rocks glass) by filling with ice and setting aside while you mix.

In a mixing glass, add 2 oz oak barrel infused Old Overholt rye, 0.5 oz demerara simple syrup, 3 dashes Aztec chocolate bitters, and 2 dashes Angostura bitters.

Fill the mixing glass with large clear ice and stir gently for 20–30 seconds (about 20–30 full strokes) until well chilled and slightly diluted—aim for approximately 15–20% dilution for balance.

Discard the ice from the chilled serving glass. Place a single large ice sphere or big cube into the glass.

Strain the stirred cocktail over the large ice into the prepared glass.

Cut a thin lemon cheek (a segment of peel plus a bit of pith and flesh) or a wide lemon peel. Express the oils over the cocktail by holding the peel skin-side down and giving it a firm snap near the drink, then rub the peel around the glass rim and drop it into the drink or rest it on the ice.

Garnish — Lemon Cheek

Serve immediately. Optionally, for a more aromatic finish, grate a tiny flake of high-quality dark chocolate over the top or add one additional dash of Aztec chocolate bitters to the surface.

Old Overholt (oak barrel infused)

Demerara simple syrup (2:1)

Aztec chocolate bitters

Lemon cheek (for garnish)

Large ice (sphere or big cube)

Old Overholt rye whiskey (or other straight rye)

Small toasted oak chips or 1" oak spiral (medium toast)

Demerara sugar

Water

Hull and roughly chop one medium ripe strawberry. Place in a small bowl or blender and mash thoroughly with a fork or blend briefly until smooth. Strain through a fine mesh sieve into a small container to remove seeds. Measure 0.5 oz of the puree. If you don't have fresh strawberries, use 0.5 oz good-quality strawberry syrup instead and reduce the simple syrup to 0.125 oz.

Prepare strawberry puree

Add 2 oz Four Roses Yellow Label, 0.5 oz Averna, 0.25 oz Cynar, 0.5 oz fresh strawberry puree, 0.25 oz simple syrup, and 2 dashes Angostura bitters into a cocktail shaker. Fill the shaker with ice (about 1 cup). Dry shake (without ice) for 8–10 seconds first only if you used puree and want extra integration, then add ice and shake vigorously for 12–15 seconds until well-chilled and slightly diluted.

Build and shake

Double-strain the cocktail through a Hawthorne or fine mesh strainer into an old-fashioned glass over a single large ice cube or sphere. Double-straining removes strawberry solids for a silkier texture.

Strain and serve

Express the orange peel (optional) over the drink by pinching it skin-side down to release oils, then rub the peel around the glass rim and drop it in. Skewer or place a halved fresh strawberry on the rim or on a pick and set it atop the ice.

Garnish

Serve immediately. The drink should balance the bourbon's warmth with Averna's dark, herbal sweetness, Cynar's artichoke bitterness, and a bright strawberry lift, finished by the spice of Angostura.

Serve

Four Roses Yellow Label bourbon

Averna Amaro

Cynar

fresh strawberry puree

large ice cube or sphere

fresh strawberry (garnish)

orange peel (optional, garnish)

Combine 3 tbsp honey and 3 tbsp hot water in a small jar or bowl. Stir or shake until honey is fully dissolved and mixture is uniform. Let cool to room temperature before using (about 10 minutes). This yields roughly 6 oz; store leftovers refrigerated for up to 2 weeks.

Make syrup

Fill a highball or Collins glass with ice to chill while you build the drink.

In a cocktail shaker filled with ice, pour 2 oz Wild Roots Pear Vodka, 0.75 oz fresh lime juice, and 0.5 oz honey simple syrup. Cap and shake vigorously for 10–15 seconds until well chilled.

Build the cocktail

Discard the ice from the chilled glass. Strain the shaken mixture into the glass over fresh ice (about 3/4 cup cubed ice).

Drain glass & strain

Gently top the drink with 4 oz Cock & Bull Ginger Beer. Stir once or twice gently with a bar spoon to integrate, taking care not to flatten the ginger beer.

Top with ginger beer

Drizzle ~1 tsp honey over a pear slice (or lightly brush) and skewer or rest on the rim. Add a lime wheel to the rim or float it. Serve immediately with a short straw.

Garnish & finish

Wild Roots Pear Vodka

Honey simple syrup

Ice (cubed)

Pear slice

Honey (for drizzle)

Lime wheel

Honey

Hot water

If serving on the rocks, fill a rocks glass with fresh ice and set aside. If serving up, chill a coupe or martini glass in the freezer for a few minutes.

Using a jigger, pour 1.5 oz Tanqueray gin, 0.75 oz Disaronno Amaretto, 0.75 oz fresh lime juice, and 0.5 oz simple syrup into a cocktail shaker.

Measure and combine

Add 2 dashes of Angostura bitters to the shaker. Fill the shaker with fresh ice (about 1 cup) until nearly full.

Add bitters and ice

Secure the shaker and shake vigorously for 10–15 seconds, until the exterior of the shaker feels cold and slightly frosted. This dilutes and chills the drink while integrating the Disaronno and citrus.

Shake

Using a Hawthorne strainer, strain the cocktail into the prepared glass: over the fresh ice in the rocks glass if serving on the rocks, or double-strain into the chilled coupe for a smooth, up presentation.

Garnish with 1 cocktail cherry placed in the glass and optionally a lime wheel or twist on the rim. Serve immediately.

Garnish and finish

Use the jigger to measure spirits and mixers accurately. Use the shaker and strainer as described above. Chill glassware ahead for best temperature control.