Maker's Mark

Malibu

Bacardi

Captain Morgan

Don Julio

TEMPLETON RYE

Jefferson's

shaved ribeye layered with white american cheese, red wine – braised onions, and truffle aioli, au jus

TRUFFLED ITALIAN BEEF

crispy chicken cutlet, rustic red sauce, burrata, balsamic glaze, and fresh basil

BURRATA CHICKEN PARM PANINI

grilled chicken with crisp greens, lemon aioli, tomato jam, and smoked tomato vinaigrette

TUSCAN CHICKEN

creamy burrata, ripe heirloom tomato, arugula, tomato jam, and basil pesto, finished with a balsamic drizzle

BURRATA CAPRESE

Tribute Caesar

TRIBUTE TWO

shaved prime rib, red wine onions, havarti, boursin, beef au jus, italian baguette

FRENCH DIP

SCRAMBLED EGGS

ARTICHOKE, SPINACH DIP

TOAST SMOKED SALMON

BLOODY LOADED MARY NASHVILLE HOT

APÉROL SPRITZ

PIÑA COLADA MIMOSA

CACTUS ROSA MIMOSA

PIMENTO CLASSIC MIMOSA

MIMOSA TOWER

bleu vodka, cheese house olive, bloody, MARY10 mix comichon

BLOODY

Place a rocks glass in the freezer for 5–10 minutes or add ice to the glass to chill while you prepare the cocktail, then discard the chilling ice before serving.

Chill glass (optional)

Fill a mixing glass or shaker with plenty of ice. Pour in 2 oz Maker's Mark bourbon and 1 oz sweet vermouth. Add 2 dashes of Angostura bitters.

Combine ingredients

Using a bar spoon, stir the mixture for about 30–45 seconds (20–30 full rotations) until properly chilled and lightly diluted. Stirring keeps the drink clear and smooth.

Stir

If you chilled the glass with ice, discard that ice now. Add one large ice cube (or several large cubes) to the rocks glass. Express an orange peel over the drink by holding it skin-side down above the glass and giving it a firm twist to release the oils, then rub the peel along the rim and drop it in as garnish.

Prepare glass and garnish

Using a julep or Hawthorne strainer, strain the stirred cocktail from the mixing glass into the prepared rocks glass over the large ice cube. Optionally place a brandied or Luxardo cherry on a pick and rest it on the ice. Serve immediately.

Strain and serve

Maker's Mark bourbon

Sweet vermouth

Angostura bitters

Orange peel (for garnish)

Large ice cube or several large ice cubes

Brandied cherry or Luxardo cherry

Fill a highball glass or hurricane glass with ice (about 1 cup). Pour in 1.5 oz white rum and 1.5 oz Malibu coconut rum. Add 4 oz pineapple juice and 0.5 oz freshly squeezed lime juice.

Build drink

Top gently with 1 oz cola to add a touch of sweetness and color; stir once very gently (1–2 turns) to combine without flattening the carbonation.

Finish

Garnish the glass with a pineapple wedge on the rim and a lime wedge. Serve immediately with a straw or stirrer.

white rum

Malibu coconut rum (or coconut-flavored rum)

pineapple juice

fresh lime juice

cola

lime wedge

pineapple wedge

Add 2 oz Bacardi Superior white rum, 1 oz fresh lime juice and 0.5 oz simple syrup to a cocktail shaker. Fill the shaker with ice (about 6 ice cubes). Secure the lid and shake vigorously for 10–15 seconds until the outside of the shaker feels cold.

Build & Shake

Double strain the mixture into a chilled coupe or a rocks glass filled with fresh ice, depending on preference.

Strain

Garnish with a lime wheel or wedge on the rim. Optionally slap a mint sprig between your palms to wake the oils and place it as an aromatic garnish.

Bacardi Superior white rum

Fresh lime juice

Simple syrup (1:1 sugar to water)

Ice (for shaking)

Lime wheel or wedge

Optional: Mint sprig

Fill a highball or Collins glass with ice to chill while you assemble the cocktail (about 30–60 seconds).

Prepare glass

Discard any excess meltwater from the glass if present. Add 2 oz Captain Morgan (dark spiced rum), 1/2 oz fresh lime juice, and 1/2 oz simple syrup into the chilled glass over fresh ice.

Build the drink

Top the mixture with about 4 oz ginger beer. Add 2 dashes Angostura bitters on top. Gently stir once or twice with a bar spoon to integrate ingredients without flattening the ginger beer.

Top and finish

Garnish with a lime wheel or wedge on the rim and an optional mint sprig slapped between your palms to release aroma. Serve immediately with a straw or stirrer.

Garnish and serve

Dark rum (Captain Morgan spiced rum)

Ginger beer

Lime wheel or wedge (garnish)

Mint sprig (optional garnish)

If you prefer a salted rim, rub a lime wedge around the outer edge of a rocks or coupe glass, then dip the rim into coarse salt or flaked sea salt to coat lightly. Set the glass aside.

Prepare glass (optional)

Fill a cocktail shaker with ice (about 3/4 full). Add 2 oz reposado tequila, 0.75 oz fresh lime juice, 0.5 oz agave nectar or simple syrup, 0.5 oz orange liqueur, and 2 dashes Angostura bitters.

Build and chill

Seal the shaker and shake vigorously for 10–15 seconds until the outside of the shaker is cold and the drink is well-chilled and slightly diluted.

Shake

Double-strain the cocktail into the prepared glass over fresh ice (a single large ice cube or a few cubes), or serve neat in a chilled coupe if preferred. Double-straining removes small ice shards and pulp from the lime juice.

Express a lime wheel over the drink (squeeze to release oils) and drop it in or mount on the rim. Serve immediately.

Garnish

reposado tequila (well-balanced, mid-aged)

agave nectar (1:1 simple style) or simple syrup

orange liqueur (Cointreau or triple sec)

coarse salt or flaked sea salt (for rim, optional)

lime wheel or wedge (for garnish)

Place a coupe or Nick & Nora glass (or an old-fashioned glass) in the freezer or fill with ice water to chill while you prepare the cocktail.

Chill glass

Add 2 oz Templeton Rye, 1 oz sweet vermouth, 2 dashes aromatic bitters, 1 dash orange bitters (if using), and 0.25 oz simple or Demerara syrup into a mixing glass.

Mix ingredients

Fill the mixing glass with large ice cubes. Stir gently but thoroughly for 30–45 seconds (about 20–30 full strokes) until well-chilled and slightly diluted — the glass should become frosty and the liquid cooled to near 0–2°C (32–36°F).

Add ice and stir

If you chilled your serving glass with ice water, dump the ice water now. Strain the stirred cocktail through a Hawthorne or julep strainer into the chilled coupe or an up glass. If serving on the rocks, add 1 large ice cube to the serving glass and strain over it.

Express the oils of an orange peel over the drink by holding the peel skin-side down about 2–3 inches above the surface and giving it a firm squeeze to spray oils. Rub the peel briefly around the rim, then drop it into the cocktail as garnish. Serve immediately.

Templeton Rye whiskey (or good-quality rye)

Aromatic bitters (Angostura or similar)

Orange bitters (optional, for complexity)

Simple syrup (1:1) or Demerara syrup

Large ice cubes

Place a rocks glass in the freezer for 5–10 minutes or fill with ice to chill while you mix the cocktail. Cut a 1.5–2 inch strip of orange peel, express the oils by holding it over the glass and giving it a firm twist, then set aside for final garnish. If using a cherry, have it ready on a small cocktail pick.

Chill and garnish prep

In a mixing glass add 2 oz bourbon, 0.5 oz amaretto, 0.25 oz Averna (or other amaro), 0.25 oz simple syrup, 0.5 oz fresh lemon juice, and 2 dashes Angostura bitters.

Fill the mixing glass with large ice (enough to nearly fill). Stir gently but thoroughly for 20–30 seconds (about 20–30 rotations) until the mixture is well chilled and slightly diluted.

Remove the chilled rocks glass from the freezer or discard the chilling ice, place a single large ice cube in the glass, and strain the stirred cocktail into the glass over the ice cube.

Strain over ice

Hold the orange peel over the cocktail, twist to release the oils, then rub the peel's rim on the glass and drop it into the drink. Optionally skewer a Luxardo or brandied cherry and rest it on or in the glass.

Garnish and aroma

Serve immediately. The Jefferson's is a balanced, slightly nutty whiskey cocktail with herbal bitterness and bright citrus lift—sip slowly.

Bourbon whiskey (preferably 8–12 year)

Amaretto (almond liqueur)

Averna or other amaro

Fresh lemon juice

Luxardo cherry or brandied cherry (optional garnish)

Pat the shaved ribeye dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat a large skillet or griddle over high heat until very hot, add 1 tablespoon neutral oil and swirl. Working in one or two batches to avoid steaming, quickly sear the shaved ribeye for 30–60 seconds, tossing or stirring until just browned but still tender. Remove to a warm plate and loosely cover with foil to rest.

Prep and sear

Preheat the oven to 350°F (175°C). Split the hoagie rolls and place on a baking sheet cut side up. Toast 5–7 minutes until lightly golden. Spread about 1 tablespoon truffle aioli (from the Truffle Aioli section) on the bottom halves of each roll. Pile equal portions of the hot shaved ribeye onto each roll (about 4 oz per sandwich). Top the meat with 1–2 slices of White American cheese each and spoon about 2–3 tablespoons of the red wine–braised onions over the cheese. Close the sandwich and, if desired, place back in the oven for 2–3 minutes to melt cheese further. Serve with individual small bowls of warm au jus for dipping.

Warm rolls and assemble

In a medium skillet over medium heat, add 1 tablespoon butter and 1 tablespoon olive oil. When the butter foams, add 2 cups thinly sliced onions and 1/2 teaspoon granulated sugar. Cook, stirring occasionally, until the onions are soft and beginning to brown, about 8–10 minutes.

Stir in 1/2 teaspoon dried thyme and cook for 30 seconds. Pour in 1/2 cup dry red wine and 1/2 cup beef stock, scraping any browned bits from the pan. Bring to a simmer and reduce heat to low. Simmer gently until liquid is reduced and onions are richly flavored and jammy, about 12–15 minutes more. Stir in 1 teaspoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning. Keep warm until assembly.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon truffle oil, 1 teaspoon fresh lemon juice, 1/2 teaspoon grated garlic, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and a pinch (1/8 tsp) freshly ground black pepper until smooth. Taste and adjust: add another 1/4–1/2 teaspoon truffle oil if you want a stronger truffle flavor. Refrigerate until ready to use. Yield: about 6 tablespoons.

In a small saucepan, combine 1 cup beef stock, 1/4 cup dry red wine, and 1 teaspoon soy sauce or Worcestershire. Bring to a gentle simmer over medium heat and reduce slightly for 4–6 minutes to concentrate flavors.

Optional thickening: if you prefer a slightly thicker au jus, whisk 1/2 teaspoon cornstarch into 1 tablespoon cold water to make a slurry. Slowly whisk the slurry into the simmering jus and cook 1–2 minutes until it slightly thickens.

Finish the sauce by whisking in 1 tablespoon cold butter until glossy. Season to taste with salt and pepper. Keep warm and serve alongside sandwiches for dipping.

ribeye steak, very thinly sliced (or shaved ribeye)

kosher salt

freshly ground black pepper

neutral oil (canola or grapeseed)

White American cheese (slices)

hoagie rolls or soft sandwich rolls, split

yellow or sweet onions, thinly sliced

unsalted butter

olive oil

granulated sugar

dried thyme

dry red wine (Cabernet or Merlot)

beef stock

red wine vinegar

salt

mayonnaise (preferably full-fat)

truffle oil (black or white)

fresh lemon juice

garlic, finely grated or minced

Dijon mustard

beef stock (low-sodium)

dry red wine

soy sauce or Worcestershire sauce

butter (to finish)

cornstarch (optional, for thickening)

cold water (if using cornstarch)

salt & pepper to taste

Butterfly the 2 chicken breasts if thick, then place between two pieces of plastic wrap and pound to an even 1/3-1/2-inch thickness using a meat mallet or rolling pin. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Prepare chicken

Place the 1 cup flour in a shallow dish. In a second dish, whisk together 2 eggs and 2 tablespoons milk. In a third dish, combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper.

Set up breading station

Dredge each pounded chicken piece first in flour (shake off excess), then dip in the egg wash, letting excess drip off, and finally press into the breadcrumb mixture to coat thoroughly. Set on a wire rack and let rest 5–10 minutes so coating adheres.

Bread the cutlets

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil. When oil shimmers (about 350°F if using a thermometer), add cutlets without crowding. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a paper-towel–lined plate and briefly rest. If oil browns too quickly, reduce heat to medium.

Pan-fry the cutlets

If desired, brush each cutlet with 1 tablespoon olive oil to add shine and flavor before assembling.

Finish with olive oil (optional)

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add 1/2 diced yellow onion and sauté 3–4 minutes until translucent.

Add 2 minced garlic cloves and cook 30 seconds until fragrant, then stir in 1 tablespoon tomato paste and cook 1 minute to deepen flavor.

Pour in the 14 oz crushed tomatoes, add 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes (if using), 1/4 teaspoon sugar (optional), 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle simmer.

Reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm until ready to assemble.

Prepare bread: Split 2 rolls and spread about 1 tablespoon softened butter on the cut sides of each top and bottom. Optionally season buttered sides with a pinch of salt and pepper.

Heat a panini press or large skillet over medium heat. Place buttered sides down on the press or skillet and toast until golden (about 2 minutes) to form a crisp base. Remove and set toasted sides face up.

Assemble sandwiches: On the bottom half of each roll, spoon 2–3 tablespoons of the warm rustic red sauce to create a thin layer. Place one fried chicken cutlet on each sauced bottom. Tear open 1 burrata ball and distribute the creamy interior and outer cheese over the hot cutlet (use the whole burrata per sandwich for a generous amount; for lighter portions, divide two burrata among both). Add 4 fresh basil leaves per sandwich.

Drizzle each assembled cutlet with about 1 tablespoon balsamic glaze.

Top with the toasted top half of the roll and press gently. If using a panini press, grill for 2–3 minutes until sandwich is warmed through and burrata softens but does not completely melt. If using a skillet, place sandwich buttered side down on the skillet and press with a heavy skillet or foil-wrapped brick, cook 2–3 minutes per side until golden and warmed through.

Remove sandwiches, let rest 1 minute, then slice in half. Serve immediately with extra rustic red sauce on the side and additional balsamic glaze if desired.

Maker's Mark

Malibu

Bacardi

Captain Morgan

Don Julio

Templeton Rye

Jefferson's

Truffled Italian Beef

Burrata Chicken Parm Panini

Tuscan Chicken

Burrata Caprese

Tribute Caesar

Tribute Two

French Dip

Scrambled Eggs

Artichoke, Spinach Dip

Toast Smoked Salmon

Bloody Loaded Mary Nashville Hot

Apérol Spritz

Piña Colada Mimosa

Cactus Rosa Mimosa

Pimento Classic Mimosa

Mimosa Tower

Bloody