SMOKE BBQ

RED BULL

ROSEMARY BLACK CURRENT MOCKTAIL

CORONA

STELLA

BUDWEISER

GUINNESS

orange SUNSET red or white GET IT SANGRIA wine WHITE, OR 0.5oz RED cointreau, mixed seasonal berries, sprite

PHILLIPS BLUE GLITTERBOMB BUCK

BUDWEISER LIGHT and a Blanco GUNSMOKE half Tajin tequila rim, 0.5oz MARGARITA mezcal, 0.5oz cointreau, lime juice, simple syrup

1.5oz WILD Smirnoff WEST Vodka WAKE, 0.5oz UP kahlua, fresh espresso, simple syrup. Shaken

KEITHS PILSNER

DRAUGHT BEER SMOKED OLD FASHIONED

1.5oz peach tea Smirnoff simple vodka syrup, 0.5oz peach Schnapps, lemon juice, house made ginger

PORCH TRIPLE BACK LEMONADE

THE Gordon's peppercorn BANDIDO gin, simple 0.5oz BRAMBLE syrup creme de cassis, lemon juice, house made rosemary

CROWN BARNHOUSE PEACH BREW

SOUTHERN PEACH TEA MOCKTAIL

BACK PORCH LEMONADE

YOUBET SMIRNOFFICE HARD ICED TEA POP

2oz Smirnoff vodka, clamato juice, pickle juice, house made smokey caesar mix, rimmed with steak spice

CFR CAESAR

KOKANEE

READY TO DRINK

COWBOY COLADA

BUD LIGHT

IMPORT 100 CACTUS BLOOM

PHILLIPS BLUE BUCK SUNSET SANGRIA

BUDWEISER GUNSMOKE MARGARITA

Trim excess fat from the brisket: leave about 1/4-inch fat cap for moisture, remove large hard pieces. Pat the brisket dry with paper towels. Spread yellow mustard evenly over both sides as a binder. Mix kosher salt, coarse black pepper, garlic powder and onion powder in a small bowl. Rub the seasoning mix liberally over the entire brisket, pressing so it adheres. Let sit at room temperature for 30 minutes or refrigerate up to overnight.

Trim and season

Preheat your smoker to 225°F (107°C). If using a charcoal/gas smoker, set for indirect heat. Add soaked wood chips (drain before use) or wood chunks to produce a steady, mild smoke. Place a drip pan under the cooking grates and leave a water pan to help maintain humidity.

Prepare smoker

Place the brisket fat-side up on the smoker grate. Insert a probe thermometer into the thickest part of the flat, avoiding fat pockets. Smoke at 225°F until internal temperature reaches about 160°F — this typically takes 4–6 hours depending on brisket size and smoker. Every 45–60 minutes, spritz the brisket with beef broth to maintain surface moisture and help smoke adhesion.

Smoke the brisket

When the brisket reaches about 160–165°F and has a dark, tacky bark, remove it from the smoker and wrap tightly in butcher paper or foil. Add the unsalted butter inside the wrap to melt against the meat for added richness. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 200–203°F and a probe slides in with slight resistance (about 2–4 more hours).

Wrap (the Texas Crutch)

Remove the brisket from the smoker and let it rest, wrapped, in a cooler or warm place for at least 1 hour (up to 2 hours). Resting lets juices redistribute. Unwrap, reserve any accumulated juices. Slice the brisket against the grain: separate point and flat if desired, then slice the flat thin and the point thicker or pull for burnt ends. Serve with Honkytonk Smoke BBQ sauce.

Rest and slice

Heat vegetable oil in a medium saucepan over medium heat. Add finely chopped onion and cook until soft and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds more until fragrant.

Sauté aromatics

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add ketchup, apple cider vinegar, brown sugar, molasses, and Worcestershire sauce. Whisk to combine.

Build the sauce

Add smoked paprika, minced chipotle, hot sauce, salt, and black pepper. Add up to 1 cup water to reach desired consistency. Bring sauce to a simmer, then reduce heat to low and cook gently, uncovered, for 20–30 minutes, stirring occasionally, until flavors meld and sauce thickens slightly.

Season and simmer

Taste and adjust seasoning — add more salt, sugar or vinegar as needed for balance. Use an immersion blender for a smoother sauce if desired. Keep warm and baste brisket during the last 30 minutes of smoking or serve on the side.

Finish

When ready to serve, slice brisket and arrange on a platter. Spoon some of the Honkytonk Smoke BBQ sauce over several slices and pass remaining sauce at the table. If you reserved juices from the wrap, drizzle a little over the slices for added juiciness. Serve with traditional sides such as coleslaw, pickles, and cornbread if desired.

whole packer brisket (point + flat)

kosher salt

coarse black pepper

garlic powder

onion powder

yellow mustard (as binder)

vegetable oil

yellow onion, finely chopped

garlic, minced

tomato paste

ketchup

apple cider vinegar

brown sugar, packed

molasses

Worcestershire sauce

smoked paprika

chipotle in adobo, minced

hot sauce

salt

black pepper

water (to adjust consistency)

wood chips (oak or hickory), soaked 30 min

butcher paper or foil

beef broth (for spritz)

unsalted butter

Ensure the Red Bull can is well chilled (about 2–4°C). You can refrigerate for at least 2 hours or place in an ice bucket for 20–30 minutes.

Chill

If using ice, fill a tall glass with 4–6 ice cubes. If you prefer Red Bull straight from the can, skip this step.

Prepare glass

Open the chilled can and pour Red Bull slowly into the prepared glass to preserve carbonation. If serving straight, simply open the can and enjoy.

Pour

Squeeze the lime wedge lightly over the drink and drop it into the glass for a citrus accent, if desired.

Garnish (optional)

Serve immediately while cold. Consume responsibly — be mindful of caffeine content.

Serve

Red Bull energy drink (chilled)

Ice cubes (optional)

Lime wedge (optional)

Combine sugar and water in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves (about 2–3 minutes).

Make the syrup

Add the black currant jam to the pan and whisk until it fully incorporates into the syrup, producing a deep purple mixture. Continue to simmer gently for 2 minutes to meld flavors.

Nestle the 3 rosemary sprigs into the simmering syrup. Reduce heat to low and let the mixture steep for 8 minutes, keeping just below a simmer so the rosemary infuses without becoming bitter.

Remove the pan from the heat. Stir in 1 tablespoon fresh lemon juice to brighten the flavor and help stabilize color.

Let the syrup cool to room temperature with the rosemary still in it for an additional 10–15 minutes for stronger aroma, then remove and discard the rosemary sprigs. If you prefer a smooth syrup, strain through a fine mesh sieve to remove any solids.

Transfer the cooled syrup to a clean jar or bottle. This yields about 3/4 to 1 cup of syrup and can be refrigerated up to 10 days.

Fill two highball or Collins glasses with about 1 cup of ice each (adjust per glass size).

Build each drink

Divide the rosemary-black currant syrup between the two glasses: use 2½ tablespoons (approximately 37 ml) per glass for a balanced sweetness and flavor. Adjust to taste if you prefer sweeter or tarter.

Add 1 teaspoon fresh lemon juice to each glass to add brightness and balance the sweetness.

Pour chilled sparkling water over the syrup and lemon in each glass, about 250 ml (1 cup) per glass, pouring gently to preserve carbonation. Stir once gently with a bar spoon to integrate the syrup without flattening the bubbles.

Garnish each glass with a fresh rosemary sprig, a lemon slice or twist, and scatter 4 black currants or frozen berries into the drink if using. Lightly slap the rosemary between your palms before garnishing to release aromatic oils.

Serve immediately while sparkling and cold.

dried or fresh rosemary sprigs

black currant jam or black currant fruit preserve

granulated sugar

water

fresh lemon juice

chilled sparkling water or club soda

ice cubes

fresh rosemary sprigs (for garnish)

fresh lemon slices or twists (for garnish)

black currants or frozen berries (optional, for garnish)

Ensure the beer is well chilled (40–45°F / 4–7°C). If not chilled, place the bottle in an ice bucket or refrigerator for at least 30 minutes before serving.

Chill bottle

Cut the fresh lime in half. Reserve one half (or a wedge) for juicing and the other half for garnish if desired.

Prepare lime

If you prefer a salted rim: moisten the outer rim of the glass with the cut side of the lime. Spread the salt on a small plate and gently dip the rim into the salt to coat lightly.

Optional salt rim

Place 3–4 ice cubes into a tall beer glass if you want an extra-cold drink. Note: traditional serving often uses no ice and instead wedges the lime into the bottle neck.

Add ice (optional)

If using a glass: hold the bottle at an angle and slowly pour the beer into the glass to preserve carbonation. If serving in the bottle (traditional): leave the bottle upright.

Pour beer

Squeeze the reserved half-lime over the beer or into the bottle to release juice and oils, then drop the squeezed lime half or a wedge into the glass/bottle as garnish.

Finish with lime

Serve immediately. Provide an extra lime wedge on the side for guests who want more citrus. If a salted rim was prepared, instruct guests to sip from the rim or drop the lime into the beer as they prefer.

If serving multiple guests, prepare extra lime wedges and a small plate with salt for self-service. Keep additional bottles chilled until ready to serve.

light lager beer (e.g., Corona)

fresh lime

salt (optional, for rim)

extra lime wedges

small serving bowl or plate (for salt)

Chill a coupe or flute in the freezer or fill it with ice water while you prepare the cocktail. Gather a shaker, strainer, jigger and bar spoon.

Chill and prepare

In a cocktail shaker, add the gin, elderflower liqueur, fresh lemon juice, simple syrup and two dashes of orange bitters. Add a generous handful of ice (about 1 cup) to the shaker.

Combine base ingredients

Shake vigorously for about 10–15 seconds until the shaker is cold to the touch and the mixture is well-chilled and slightly diluted.

Shake

Discard the ice or water from the chilled glass. Double-strain the shaken mixture into the chilled coupe or flute to remove ice shards. Top gently with the chilled sparkling wine (approximately 2 oz).

Strain and top

Give the drink a very gentle stir (1–2 turns with a bar spoon) to integrate the sparkling wine without flattening it. Taste and adjust: if it needs more brightness, add a few drops of lemon; if it needs sweetness, add a splash (0.25 oz) of simple syrup.

Express the oils of a lemon twist over the surface of the cocktail by holding the twist over the glass and giving it a quick squeeze and twist, then drop it into the drink.

If desired, float an edible flower or a single star anise on top for visual appeal. Serve immediately.

gin (London dry)

elderflower liqueur (e.g., St-Germain)

simple syrup (1:1)

sparkling wine (chilled, brut or extra dry)

orange bitters

lemon twist

edible flower or star anise (optional)

Place the Budweiser in the refrigerator for at least 2–4 hours to reach an ideal serving temperature (~38–45°F / 3–7°C). If you need it quickly, submerge the bottle or can in a bowl of ice and water for 20–30 minutes or in an ice bath with a little salt for 10–15 minutes.

Chill bottle or can

If using a glass, place it in the freezer for 10–20 minutes or fill it with ice water while the beer chills. Dump the ice water just before pouring.

Chill glass (optional)

Open the bottle or can. Hold the glass at a 45° angle and pour the beer gently down the side until it reaches about two-thirds full. Straighten the glass and continue pouring into the center to create a 1/2–1 inch (1–2 cm) head of foam. If you prefer less foam, pour more slowly and keep the glass angled.

Open and pour

Serve immediately. Offer an optional lemon or lime wedge on the glass rim if desired. If serving over ice (not traditional), place 4–6 ice cubes in the glass before pouring and pour slowly to minimize excessive foaming.

Serve with classic bar foods such as burgers, pizza, fries, or salty snacks to complement the clean, crisp flavor profile of Budweiser.

Pairing suggestions

Budweiser lager (bottle or can)

Lemon or lime wedge (optional)

Ice (if serving on the rocks, optional)

Beer glass (chilled, optional)

Start with a clean, upright pint glass held at a 45-degree angle under the tap or bottle. If using a tap, position the spout about 1–2 inches (2.5–5 cm) from the glass lip. If using a bottle or can, tilt the glass and pour gently down the side. Fill the glass until it is about three-quarters full (leaving room for the head). Let the beer settle for 60–90 seconds. Once settled, hold the glass upright and pour straight down the center to create a creamy, domed head that rises just above the rim. The ideal head is roughly 1/2–1 inch (1–2 cm) for Guinness Draught served in a pint glass.

Pouring a perfect pint (two-part pour)

Serve Guinness cool but not ice cold — typically around 42–48°F (6–9°C) for best aroma and flavor. Avoid freezing or overchilling the glass. If the glass is chilled, allow it to warm a few moments to avoid muting flavors. Hold the glass by the base or stem (if present) to prevent warming the beer with your hands.

Serving temperature and glass handling

If desired, squeeze a tiny bit of lemon on the rim or run the wedge around the lip for a faint citrus aroma (this is optional and not traditional). Place the pint on a coaster and serve immediately.

Guinness Draught (or Guinness Extra Stout)

Clean pint glass (room temperature or slightly chilled)

Lemon wedge (optional, for rinsing or aroma)

Lightly muddle the mixed seasonal berries in a mixing glass or small bowl to release juices but not completely purée them. Aim for broken berries with some intact pieces for texture and appearance.

Muddle berries

Rim or chill glass: If desired, chill a large wine glass or short Collins glass in the freezer for 5–10 minutes. Optionally wet the rim with an orange slice and dip in a tiny bit of edible glitter for extra sparkle.

Add ice: Fill the chilled glass about two-thirds full with cubed ice (approximately 1 cup).

Add muddled fruit: Spoon the muddled berries and any released juice into the glass over the ice.

Pour spirits and wine: Add 0.5 oz Cointreau and (optional) 0.5 oz vodka to the glass. Pour 12 oz chilled white wine or rosé over the top.

Add glitter: Sprinkle 1 tsp of blue edible glitter into the drink and gently stir 2–3 times to distribute the glitter and mix the fruit with the wine and spirits. The glitter will create a shimmering 'glitterbomb' effect.

Top with soda: Gently top the drink with 4 oz chilled lemon-lime soda (Sprite) so the cocktail stays fizzy. Stir once gently to combine without losing too much carbonation.

Garnish: Thread a few whole berries and an orange slice on a cocktail pick or float them on top. Add 1–2 sprigs of fresh mint for aroma.

Final check & serve: Give the drink one gentle swirl to let the glitter settle into a shimmering layer. Serve immediately while chilled and fizzy.

dry white wine or rosé (chilled)

Cointreau (or other orange liqueur)

vodka (optional for extra kick)

mixed seasonal berries (blueberries, raspberries, blackberries, halved where appropriate)

orange slices (thin)

fresh mint sprigs

lemon-lime soda (chilled) — e.g., Sprite

blue edible glitter (cocktail-grade)

ice (cubed)

Pour the Tajin into a shallow dish. If you want a half Tajin / half salt Gunsmoke contrast, mix Tajin and coarse sea salt in the dish (use salt only on a portion). Run the lime wedge around the top half of a chilled pint glass (or beer glass) to wet the rim. Dip only half of the rim into the Tajin so you get a half-Tajin rim. Set the glass aside.

Prepare rim

Pour a chilled 12 oz Budweiser Light into the prepared glass just before serving. Keep it cold; do not overfill — leave enough space (about 1 inch) for the cocktail float/topper prepared in the next section.

In a cocktail shaker filled with ice, add the blanco tequila (0.25 oz), mezcal (0.5 oz), Cointreau (0.5 oz), fresh lime juice (0.5 oz), and simple syrup (0.25 oz).

Build and chill

Secure the lid and shake vigorously for 8–12 seconds until well chilled (outside of shaker becomes frosty). This chills and slightly dilutes the mix so it sits nicely on the beer.

Using a fine strainer or the shaker's strainer, pour the chilled cocktail mix slowly over the back of a spoon held just above the beer surface (or gently down the side of the glass) so the 1.5 oz mix floats/sits on top rather than mixing immediately into the beer. Aim to leave a visible layered topper of cocktail around 1/2 to 3/4 oz thickness.

Fine strain

Garnish the rim with the lime wheel or wedge placed on the rim where the Tajin is not present (for easy drinking). Optionally add a small cilantro sprig or a thin slice of fresh chile on the lime for aroma and visual appeal.

Serve immediately with a short cocktail spoon or straw for stirring if desired. Advise the drinker to sip the beer and topper together or to swirl lightly to combine flavors — the mezcal and Cointreau will give a smoky-citrus hit that complements the Budweiser Light and the Tajin rim.

Smoke Bbq

Red Bull

Rosemary Black Current Mocktail

Corona

Stella

Budweiser

Guinness

Phillips Blue Glitterbomb Buck

Bud

Keiths Pilsner

Draught Beer Smoked Old Fashioned

Porch Triple Back Lemonade

Crown Barnhouse Peach Brew

Southern Peach Tea Mocktail

Back Porch Lemonade

Youbet Smirnoffice Hard Iced Tea Pop

Cfr Caesar

Kokanee

Ready To Drink

Cowboy Colada

Bud Light

Import 100 Cactus Bloom

Phillips Blue Buck Sunset Sangria

Budweiser Gunsmoke Margarita