Chocolate, vanilla, strawberry flavours served with special sauces.

ICE CREAM COCKTAIL

Enjoy a creamy and refreshing regular-sized strawberry shake made with ripe strawberries and smooth vanilla ice cream.

Strawberry Shake, regular size

Classic vanilla shake made with real ice cream.

Vanilla Shake

Indulge in our large Vanilla Shake, a creamy blend of rich vanilla ice cream and milk, topped with a delightful swirl of whipped cream.

Vanilla Shake, large size

A stunning Red Velvet Cheesecake that pays homage to Santa’s love for cookies and milk—because even he deserves a decadent treat. Perfect Pairing: Try this with our signature 'Man Candy' strawberry ale for a festive balance of rich chocolate and strawberry.

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Place the chocolate sandwich cookies in a food processor and pulse until they form fine crumbs (about 2 cups). Alternatively, place in a zip-top bag and crush with a rolling pin.

In a medium bowl, combine the cookie crumbs, melted butter, granulated sugar, and kosher salt. Stir until mixture resembles wet sand and holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan. Use the bottom of a measuring cup to compact.

Bake the crust for 8 minutes. Remove from oven and set aside to cool while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Bring the room-temperature cream cheese to a soft, very pliable consistency. In a large bowl or stand mixer fitted with a paddle attachment, beat the cream cheese on low-medium speed until smooth and free of lumps (about 2–3 minutes). Scrape the bowl down as needed.

Add the granulated sugar and continue beating on medium speed until incorporated and slightly creamy (1–2 minutes).

Add the sour cream, vanilla extract, distilled vinegar, and cocoa powder and mix on low-medium speed until smooth. Scrape the bowl.

Add the eggs one at a time, mixing just until each is incorporated. After the eggs, add the extra egg yolk and mix briefly. Do not overbeat—keep the speed low to minimize air incorporation.

Sift in the flour and fold gently to combine. The batter should be silky and slightly thick.

Add the red gel food coloring a little at a time and fold gently until an even, deep red color is achieved. Adjust to desired hue.

To minimize cracking, prepare a water bath (bain-marie): wrap the outside of the springform pan in two layers of heavy-duty aluminum foil, sealing the bottom and up the sides to prevent leaks. Place the foil-wrapped springform pan in a large roasting pan.

Pour the cheesecake batter over the baked crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any large air bubbles.

Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan (about 1–1.5 inches).

Bake at 325°F (160°C) for 55–70 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken. Start checking at 50 minutes.

Turn off the oven and crack the oven door open. Leave the cheesecake inside to cool gradually for 1 hour to reduce the chance of cracking.

Remove the cheesecake from the water bath. Run a thin knife around the edge to loosen from the pan (this helps prevent cracks) and let cool to room temperature on a wire rack. Then refrigerate, uncovered, for at least 6 hours or preferably overnight to fully set.

Place the chopped semisweet chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer (do not boil).

Pour the hot cream over the chopped chocolate and let sit for 1 minute. Stir gently until smooth and glossy. Stir in the tablespoon of butter until incorporated for sheen.

Allow the ganache to cool until slightly thickened but still pourable (about 10–15 minutes at room temperature or faster in the fridge for 5–8 minutes).

When the cheesecake is fully chilled and set, remove from the springform pan and transfer to a serving platter. Pour the ganache over the center of the cake, letting it gently spread and come close to the edges (you can push slightly to create a smooth top).

Sprinkle the extra crushed chocolate cookies lightly over the ganache for texture and a nod to Santa’s cookies.

Pipe or dollop whipped cream around the perimeter of the cheesecake if desired. Arrange thin strawberry slices atop the whipped cream or directly on the ganache for a festive red accent.

Add miniature chocolate chips or a light dusting of red sanding sugar for sparkle and an extra cookie-like crunch.

Keep refrigerated until ready to serve. For clean slices, run a sharp knife under hot water, dry it, then slice; repeat between slices.

chocolate sandwich cookies (e.g., Oreos), finely crushed

unsalted butter, melted

granulated sugar

kosher salt

full-fat cream cheese, room temperature

sour cream, room temperature

large eggs, room temperature

large egg yolk, room temperature

vanilla extract

distilled white vinegar

cocoa powder, unsweetened

red gel food coloring

all-purpose flour

semisweet chocolate, finely chopped

heavy cream

unsalted butter, room temperature

extra chocolate sandwich cookies, crushed for sprinkle

miniature chocolate chips or red sanding sugar

fresh strawberries, thinly sliced

whipped cream

Santa's Slay

World's best tasting vodka. Single origin soft winter wheat from picardi and natural spring water from Gensac la Pallue. Every step of our process is designed to express the extraordinary character of our wheat. Naturally rich and full bodied taste with a smooth mouthfeel.

Grey Goose Vodka

With the perfect balance of dark cherry and bourbon flavors, Red Stag by Jim Beam has a warm, smooth finish that’s great on its own, mixed with cola or blended with iced tea and lemonade.

Jim Beam Red Stag Black Cherry

Our egg-free spin on the classic coquito. It’s smooth, creamy, and perfect for celebrating the season in style.

Kreamy Kringle

A minty Irish cream cocktail, rimmed with white chocolate and red sugar to capture the sparkle and allure of Christmas.

Jingle Juice

Thick, rich, and oh-so-satisfying, this housemade hot chocolate comes with a cheeky twist—infused with the flavors of almond and topped with our signature amaretto whipped cream.

Hug Me Hottie

A twist on a beloved favorite—triple chocolate pumpernickel bread pudding, topped with our house-made cheesecake ice cream and spiked cherry compote for a winter wonderland on your plate.

The Winter Sex

Make Santa's Slay Recipe in just 9h . A stunning Red Velvet Cheesecake that pays homage to Santa’s love for cookies and milk—because even he deserves a decadent treat. Perfect Pairing: Try this with our signature 'Man Candy' strawberry ale for a festive balance of rich chocolate and strawberry.

Santa's Slay Recipe

Descriptors

Tasting Notes

Food Pairings

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