Sky Kraken

White Claw

Tall Boy

Fountain Drinks

Habanero Mango

Tartar Sauce

Fry Sauce

Charred Shallot Aioli

Ranch

Texas boasts American cheese and mozzarella. Comes with one sauce of your choice.

Grilled Cheese & Fries

Basket of Fries

Half a pound of crispy hand-breaded chicken strips, fries, and one signature sauce of your choice

Strips & Fries

Seasoned ground beef, grilled onion, cheese sauce, chopped tomato

Chopped Cheese Fries

Breaded chicken, marinara, parmesan, and mozzarella

Chicken Parm

Pepperoni, salami, capicola, provolone, lettuce, tomato, mayo

Italian Chopped

Original or spicy, lettuce, tomato, charred shallot aioli

Fried Chicken

Fully loaded with tender ribeye steak, peppers, onions, and our very own house-made cheese sauce, served with a pile of seasoned fries and unlimited napkins!

Ribeye Philly

Slow-roasted beef, giardiniera | Add Whiz or Provolone +$3.00

Italian Hot Beef

Seasoned ground beef, American cheese, caramelized onions, lettuce, tomato

NY Chopped Cheese

Two beef patties, American cheese, grilled onion, and pickle

The Smashed Burger

Chill a tiki mug or highball glass by filling it with ice or placing it briefly in the freezer. Measure all spirits and mixers and set aside. If using egg white, separate and measure 0.5 oz (about half an egg white).

Prepare and measure

In a shaker without ice, add navy/dark rum, blue curaçao, lime juice, lemon juice, orgeat, simple syrup, bitters, and egg white. Dry shake vigorously for 15–20 seconds to emulsify and build froth.

Dry shake (if using egg white)

Add a generous scoop of ice to the shaker. Shake hard for 10–15 seconds until the shaker is cold to the touch and the mixture is well chilled. This chills and dilutes the drink to the right balance.

Shake with ice

Discard the ice from the chilled serving glass if you pre-chilled it. Fill the glass with cracked or crushed ice (about 1 cup). Double-strain the cocktail from the shaker over the ice to remove any solids and ensure a smooth texture.

Strain over ice

Using the back of a bar spoon held just above the drink surface, gently pour 0.5 oz overproof rum so it floats on top, creating a darker ring and a faint sizzle if ignited (do not light unless experienced and take safety precautions).

Float overproof rum

Garnish the drink with a lime wheel tucked on the rim and a cherry on a pick. Optionally place a dehydrated citrus slice on top of the froth for visual contrast. Serve immediately with a straw and a small stirrer so the guest can integrate the floater if desired.

navy or dark rum (preferably 151 or a high-proof blend)

overproof rum (floater)

blue curaçao

fresh lime juice

fresh lemon juice

orgeat (almond syrup)

simple syrup (1:1)

Angostura bitters

egg white (optional, for froth)

cracked ice or crushed ice

lime wheel or wedge

cocktail cherry or brandied cherry

dehydrated citrus slice (optional)

Fill a highball or Collins glass about three-quarters full with ice. Using fresh ice helps keep the drink crisp and chilled without diluting too quickly.

Prepare glass

Pour 0.5 oz fresh lime juice over the ice. If you prefer a slightly sweeter drink, add 0.25 oz simple syrup. Simple syrup is optional because many White Claw flavors are slightly sweet already.

Add citrus and sweetener

Open a chilled 12 oz can of White Claw and pour it gently into the glass over the back of a spoon or directly down the side to preserve carbonation. Pour until the glass is nearly full (about 9–10 oz of the can), leaving room for garnish.

Top with White Claw

Use a bar spoon or stirrer to gently combine the lime juice (and syrup, if used) with the seltzer. Stir 3–4 slow revolutions—do not overmix, to avoid flattening the carbonation.

Stir gently

Garnish with a lime wedge or wheel on the rim. If using, slap a fresh mint sprig between your palms to release aromatics and float it on top. Serve immediately while cold and fizzy.

Garnish and serve

Use a jigger or measuring spoon to measure lime juice and optional simple syrup. Use a citrus juicer to extract fresh lime juice. Keep White Claw chilled until just before serving to preserve carbonation.

White Claw (hard seltzer), chilled

Fresh lime juice

Simple syrup (1:1 sugar to water), optional

Lime wedge or wheel, for garnish

Fresh mint sprig, optional garnish

Highball or Collins glass

Bar spoon or cocktail stirrer

Jigger or measuring spoon

Citrus juicer or reamer

Add light rum, gin, vodka, fresh lime juice, simple syrup, and Angostura bitters into a cocktail shaker.

Mix base spirits

Fill the shaker with ice, cap it, and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well chilled.

Shake

Fill a tall highball or Collins glass with fresh ice cubes.

Strain the chilled spirit mixture from the shaker into the prepared glass over the ice.

Top gently with about 4 oz chilled club soda (adjust to taste) and give a slow, gentle stir 2–3 times to combine without flattening the soda.

Garnish with a lime wheel or wedge on the rim and, if using, a sprig of fresh mint tucked into the glass. Optionally add an extra dash of Angostura bitters on top for aroma.

Serve immediately with a straw if desired.

light rum

vodka

club soda (or chilled sparkling water)

ice cubes

fresh mint sprig (optional)

If desired, place a highball or pint glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the other ingredients to chill the glass.

Chill glass

In a mixing glass or small shaker, add 1.5 fl oz bourbon, 0.5 fl oz fresh lime juice, and 0.25 fl oz simple syrup. Add a few ice cubes, then gently shake or stir for 8–10 seconds to chill and slightly dilute.

Combine bourbon, lime, and syrup

If you chilled the serving glass in the freezer, remove it. If you used ice water to chill, discard the water. Fill the glass about halfway with fresh ice (approximately 1 cup).

Prepare serving glass

Strain the bourbon-lime mixture over the ice in the prepared glass. Immediately top with approximately 12 fl oz of cold Pabst Blue Ribbon (or similar light lager). Pour gently to preserve carbonation.

Strain and top with beer

Give the drink a gentle stir (1–2 turns) to integrate the beer and bourbon mixture. Garnish with a lime wheel or wedge on the rim. Serve immediately while cold and fizzy.

Pabst Blue Ribbon beer (or similar light American lager)

Bourbon

Simple syrup (1:1 sugar to water)

Lime wheel or wedge (garnish)

If using all-grain: heat ~6.5 gallons (24.6 L) of brewing water to a strike temperature that will yield a mash temperature of 152°F (67°C). For extract: heat 3–4 gallons (11–15 L) of water to just under boiling to steep specialty grains and dissolve extract later.

Heat strike water

For all-grain: dough-in crushed grains to reach 152°F (67°C). Hold for 60 minutes, performing gentle stir every 10–15 minutes. For extract: place crushed crystal malt in a mesh bag and steep in 150–160°F (65–71°C) water for 20–30 minutes, then remove grains and rinse with 170°F (77°C) water.

Mash / Steep specialty grains

For all-grain: drain the mash and sparge with enough water (~3–4 gallons / 11–15 L) at 170°F (77°C) to collect about 6.5 gallons pre-boil. For extract: bring the steeped water to a boil and remove from heat to add malt extract (if using).

Sparge / Combine

Bring wort to a strong rolling boil. Watch for boil-overs when wort first reaches boil.

Bring to a vigorous boil

At the start of the 60-minute boil, add bittering hops (1 oz). Begin timing the 60-minute boil from this addition.

Bittering addition (60 minutes)

With 15 minutes left in the boil, add half of the flavor hops (1 oz). At 10 minutes remaining, add Irish moss or Whirlfloc (1 tsp) and the remaining flavor hops if splitting differently.

Late flavor additions (15–10 minutes)

Turn off heat at the end of the 60-minute boil. Add 1–2 oz of flavor/aroma hops and perform a 15–30 minute whirlpool at ~170–180°F (77–82°C) to extract aroma without harsh bitterness. Aim to keep the wort under 180°F to preserve hop oils.

End of boil - aroma (0 minutes/whirlpool)

Cool the wort as quickly as possible to yeast-pitching temperature (65–68°F / 18–20°C). Use an immersion or plate chiller, or an ice bath for the kettle. Transfer cooled wort to a sanitized fermenter, leaving trub behind.

Cool wort

Top up with water to reach 5 gallons (19 L) if needed. Measure original gravity (OG). Aerate the wort by shaking, splashing, or using pure oxygen (recommended 1–2 minutes).

Adjust volume and oxygenate

Rehydrate or sprinkle the US-05 dry yeast according to package directions and pitch into the cooled, aerated wort. Add yeast nutrient if using (1 tsp).

Pitch yeast

Ferment at 66–68°F (19–20°C) for 5–7 days until high Krausen subsides and gravity has dropped significantly. After active fermentation slows, allow the beer to remain for 3–5 more days to clean up.

Primary fermentation

At ~3–5 days after fermentation slows (usually day 5–7), add the aroma/dry-hop blend (4 oz) to the fermenter. Keep contact for 3–7 days at fermentation temperature. Minimize oxygen exposure when adding hops.

Dry hop

After dry hop contact is complete, cold crash the fermenter to ~35–40°F (2–4°C) for 24–48 hours to drop hop debris and yeast. This helps clarity.

Cold crash and clarifying

If bottling: dissolve priming sugar (4 oz) in 2/3 cup boiling water, cool, and add to a sanitized bottling bucket. Siphon beer onto priming solution and bottle. If kegging: transfer beer to a sanitized keg and carbonate with CO2 to ~2.4–2.6 volumes.

Prime and bottle or keg

Allow bottles to carbonate at room temperature for 1–2 weeks. Taste a bottle after 7 days; optimum flavor often develops after 2–3 weeks. Kegged beer is typically drinkable sooner once carbonated (2–7 days).

Conditioning

Serve cold (45–50°F / 7–10°C) in a stemmed pint or IPA glass. Pour gently or with a moderate head to showcase hop aroma.

Serving

Pale malt (2-row) - liquid or extract equivalent

Light crystal/caramel malt (40–60L)

Dextrose (corn sugar) - optional for dryer finish

Water (brewing/filtered)

Bittering hops (high AA) - e.g., Warrior, Magnum

Flavor hops (e.g., Centennial, Cascade, Citra) - split additions

Aroma/dry-hop blend (e.g., Citra + Mosaic + Amarillo)

US-05 or other clean American ale yeast (dry)

Yeast nutrient (optional)

Irish moss or Whirlfloc (for kettle fining)

Campden tablet (optional, to remove chlorine/chloramine)

Priming sugar (for bottling) or CO2 for kegging

Choose a serving glass and chill it briefly if desired. Add the measured ice into the glass if you prefer a cold, diluted drink (about 1 cup). If you prefer no ice, skip this step and ensure the carbonated water is well chilled.

Chill and prepare glass

Measure 1/4 cup (about one part) of the concentrated soda syrup into the chilled glass. Use a pour spout or measuring cup to be accurate; fountain systems typically dispense roughly a 4:1 ratio of water to syrup, so this recipe uses that as a guideline (1 part syrup to 4 parts carbonated water).

Add syrup

Slowly pour 1 cup (four parts) of chilled carbonated water over the syrup and ice. Pour gently down the side of the glass to preserve carbonation and minimize foaming. If your syrup is very concentrated or you prefer a lighter taste, replace up to 1/4 cup of the carbonated water with filtered still water for dilution.

Combine carbonated water

Use a long spoon or straw to stir the drink once or twice, gently combining syrup and carbonated water. Avoid vigorous stirring to retain effervescence.

Taste the fountain drink. If it needs more brightness, add 1 teaspoon fresh lemon or lime juice and stir gently. If it needs more sweetness, add 1 teaspoon simple syrup and stir until combined.

Brighten or sweeten (optional)

For a craft touch, lightly clap 2 fresh mint or basil leaves between your palms to release oils and drop them into the drink. Add a fruit slice or wedge to the rim or inside the glass for garnish.

Add herbs or garnish (optional)

Serve immediately while carbonated and cold. Provide a straw or long spoon for sipping. If preparing multiple servings, maintain syrup-to-carbonated-water ratio (1:4) and use very cold carbonated water to keep carbonation consistent.

Serve

Soda syrup (flavor of choice, concentrated)

Carbonated water (chilled)

Ice (optional)

Filtered water (for dilution or adjustment)

Fresh lemon or lime juice (optional, for brightness)

Simple syrup (optional, to sweeten)

Muddled fresh herbs (mint or basil, optional)

Fruit slices or wedges (garnish, optional)

Peel and dice the ripe mango into approximately 1/4- to 1/2-inch cubes to make about 2 cups. Place diced mango in a medium mixing bowl.

Prepare mango

Finely dice red onion until you have about 1/2 cup. Rinse the onion briefly under cold water if you prefer a milder onion flavor, then drain well. Add to the bowl with the mango.

Dice onion

Roughly chop fresh cilantro leaves and tender stems to yield about 1/2 cup packed. Add to the mango and onion.

Chop cilantro

Add 3 tablespoons fresh lime juice, 1 teaspoon salt, and 1/4 teaspoon black pepper to the mango mixture and gently toss to combine. Set aside while you prepare the heat and flavor components so flavors can marry.

Season

Put on kitchen gloves or avoid touching your face. Cut off the stem, then slice the habanero in half. Remove seeds and ribs if you want less heat; leave some seeds/ribs for maximum heat. Reserve one half (or the whole pepper if you like it very spicy).

Handle habanero safely

Mince 1 garlic clove finely (or grate on a microplane) so it distributes through the salsa without big pieces.

Mince garlic

In a small bowl, combine the minced garlic, the prepared habanero (finely minced), 1 tablespoon honey or agave, and 1 teaspoon olive oil. Whisk well until the honey is dissolved and the oil emulsifies slightly. Taste carefully with a tiny amount on the tip of a spoon and adjust heat/sweetness as desired.

Make habanero dressing

Pour the habanero-garlic-honey mixture into the mango bowl. Using a rubber spatula or large spoon, fold everything together gently so the mango pieces remain intact but the dressing coats all components evenly.

Incorporate heat into salsa

Cover the salsa and refrigerate for 15–30 minutes to allow flavors to meld. If serving immediately, rest at least 10 minutes.

Resting period

Taste and adjust salt, lime, or honey as needed. If too spicy, stir in an extra tablespoon of diced mango or 1/2 tablespoon honey. If too mild, carefully add a pinch more minced habanero.

Adjust seasoning

Transfer to a serving bowl and garnish with extra cilantro leaves and lime wedges. Serve chilled or at cool room temperature with tortilla chips, grilled fish or chicken, tacos, or as a condiment.

ripe mango

red onion

fresh cilantro

salt

black pepper

habanero pepper (stemmed, seeded or not depending on heat tolerance)

garlic cloves

honey or agave

olive oil

lime wedges

extra cilantro leaves

In a medium bowl, whisk together the mayonnaise and sour cream until smooth and homogenous.

Combine bases

Finely mince the dill pickles and chop the capers. Add them to the mayonnaise mixture and stir to combine so the pickled pieces are evenly distributed.