Spirit 10

Enjoy a delicious brunch with a variety of options.

Boxi Brunch

Seasonal Soft Serve Cone

Vanilla Soft Serve Cone

Fudge Brownies

Seasonal Cookie Flavor

Chocolate Chip Cookies

Sauza Reposado Tequila

Sauza Blue Blanco Tequila

Buffalo Trace Bourbon

Don Q Rum

Kahlúa

Wheatley Vodka

Titos Vodka

Mango Slush

Frozen Lemonade

Piña Colada

Mudslide

Fish Tacos

Lobster Roll

Shrimp Platter

Crab Legs

Whos Hungry

Bar Nona

Gather all ingredients and tools needed for the cocktail. Make sure to have a cocktail shaker, jigger, and strainer ready.

Prepare the Ingredients

In a cocktail shaker, combine 2 oz of vodka, 1 oz of triple sec, 1 oz of lemon juice, and 0.5 oz of simple syrup. Fill the shaker with ice and shake vigorously for about 15 seconds.

Shake the Cocktail

Strain the mixture into a chilled cocktail glass, ensuring no ice gets into the final drink.

Strain into Glass

Gently slap the fresh mint leaves between your palms to release their aroma. Place them in the cocktail glass along with a lemon wedge for garnish.

Add Garnishes

Vodka

Triple Sec

Lemon Juice

Simple Syrup

Fresh Mint Leaves

Lemon Wedge

In a large skillet, heat olive oil over medium heat. Add the spinach and cook until wilted.

Prepare the Spinach and Feta Scramble

In a bowl, whisk together the eggs, salt, and black pepper. Pour the mixture into the skillet with spinach. Stir gently until eggs are cooked through.

Scramble the Eggs

Sprinkle feta cheese over the cooked eggs and spinach. Stir to combine and cook for another minute until warmed through.

Add Feta Cheese

In a large bowl, combine pancake mix, milk, and 1 egg. Stir until just combined; do not overmix.

Prepare the Pancake Batter

Heat a griddle or frying pan over medium heat and melt a little butter. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.

Cook the Pancakes

Stack pancakes on a plate and drizzle with maple syrup before serving.

Serve with Maple Syrup

Brew fresh coffee according to your coffee maker's instructions to yield 4 cups.

Brew Coffee

Pour 2 cups of fresh orange juice into glasses to serve alongside your brunch.

Prepare Orange Juice

Eggs

Spinach

Feta Cheese

Olive Oil

Salt

Black Pepper

Pancake Mix

Milk

Maple Syrup

Butter

Coffee

Orange Juice

In a mixing bowl, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Whisk together until the sugar is fully dissolved.

Combine Ingredients

Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour to chill. This will enhance the creaminess of the soft serve.

Chill the Mixture

Once the mixture is chilled, pour it into your ice cream maker according to the manufacturer’s instructions.

Ice Cream Maker Preparation

Churn the mixture for about 20-25 minutes or until it reaches a soft serve consistency. It should be creamy and hold its shape.

Churn

Using a spatula or ice cream scoop, fill each ice cream cone with the freshly churned soft serve.

Scoop Soft Serve

Sprinkle regular or rainbow sprinkles on top of the soft serve as desired.

Add Sprinkles

Whole Milk

Heavy Cream

Granulated Sugar

Vanilla Extract

Regular Sprinkles

Rainbow Sprinkles

Ice Cream Cones

In a large mixing bowl, combine the whole milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt. Whisk the mixture until the sugar is fully dissolved and all ingredients are well combined.

Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until thoroughly chilled. This step is crucial for achieving a smooth texture in the soft serve.

Once chilled, pour the mixture into an ice cream maker according to the manufacturer’s instructions. Churn the mixture until it reaches a soft-serve consistency, which usually takes about 20-25 minutes.

Churn the Soft Serve

Transfer the soft serve to a piping bag or a large bowl. If using a piping bag, pipe the soft serve into waffle cones. If using a bowl, scoop the soft serve into dessert cups.

Serve

Sprinkle your choice of regular or rainbow sprinkles generously over the top of the soft serve before serving. Use as much or as little as you like, according to your preference.

whole milk

heavy cream

granulated sugar

vanilla extract

salt

rainbow sprinkles

regular sprinkles

Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan or line it with parchment paper.

Preheat the Oven

In a medium saucepan over low heat, melt the unsalted butter. Once melted, remove from heat and let it cool slightly.

Melt the Butter

In a large bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, salt, and baking powder until well combined.

Combine Dry Ingredients

Add the melted butter, eggs, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.

Mix Wet Ingredients

Fold in the chocolate chips and walnuts, if using, until evenly distributed throughout the batter.

Add Optional Mix-ins

Pour the brownie batter into the prepared baking pan and spread it evenly.

Pour and Spread

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Bake

Allow the brownies to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before cutting into squares.

Cool and Cut

All-purpose flour

Unsweetened cocoa powder

Granulated sugar

Baking powder

Unsalted butter

Vanilla extract

Chocolate chips

Walnuts, chopped

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, brown sugar, and granulated sugar until well combined.

Mix Dry Ingredients

In a separate bowl, cream the softened butter with the brown and granulated sugar until light and fluffy.

Cream the Butter and Sugar

Add the eggs, vanilla extract, and maple syrup to the butter mixture. Mix well until fully incorporated.

Add Wet Ingredients

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

Combine Mixtures

Gently fold in the chopped nuts, dried cranberries or seasonal dried fruit, and chocolate chips if using.

Fold in Add-ins

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.

Scoop the Dough

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will firm up as they cool.

Bake the Cookies

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cool the Cookies

Baking soda

Ground cinnamon

Ground nutmeg

Brown sugar

Unsalted butter, softened

Maple syrup

Chopped nuts (walnuts or pecans)

Dried cranberries or seasonal dried fruit

Chocolate chips (optional)

Preheat your oven to 350°F (175°C). This ensures that the cookies bake evenly.

In a medium bowl, whisk together 2.25 cups of all-purpose flour, 1 tsp of baking soda, and 0.5 tsp of salt. Set aside.

In a large mixing bowl, beat 1 cup of unsalted butter with 0.75 cups of granulated sugar and 0.75 cups of brown sugar until the mixture is light and fluffy.

Cream Butter and Sugars

Add 2 large eggs and 1 tsp of vanilla extract to the butter-sugar mixture. Beat until well combined.

Add Eggs and Vanilla

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.

Combine Wet and Dry Ingredients

Gently fold in 2 cups of semi-sweet chocolate chips into the cookie dough.

Fold in Chocolate Chips

Using a cookie scoop or tablespoon, drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still slightly soft.

Scoop and Bake

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Cool and Serve

all-purpose flour

baking soda

unsalted butter

brown sugar

large eggs

semi-sweet chocolate chips

Take a glass and rub the rim with a lime wedge. Dip the rim in salt to coat it evenly.

Prepare the Glass

In a cocktail shaker, combine 1 cup of Sauza Reposado Tequila, 0.5 cup of fresh lime juice, and 2 tablespoons of agave syrup.

Mix the Ingredients

Fill the shaker with 2 cups of ice cubes. Secure the lid and shake vigorously for about 15 seconds until well mixed and chilled.

Add Ice

Strain the mixture into the prepared glass filled with fresh ice. Ensure the salt rim stays intact.

Strain and Serve

Garnish the drink with a lime wedge and fresh mint leaves for an aromatic touch.

Garnish

Fresh Lime Juice

Agave Syrup

Ice Cubes

Lime Wedge

Take a lime wedge and rub it around the rim of a glass to moisten it. Dip the rim into a plate of salt to coat it. Set the glass aside.

In a cocktail shaker, combine the Sauza Blue Blanco Tequila, fresh lime juice, and agave syrup.

Mix the Cocktail

Fill the shaker with ice cubes and secure the lid tightly.

Shake the cocktail shaker vigorously for about 15-20 seconds until well chilled.

Shake

Strain the mixture into the prepared glass filled with fresh ice. Garnish with a lime wedge on the rim.

Lime Wedges

Start by chilling an old-fashioned glass. You can do this by placing it in the freezer for a few minutes or filling it with ice water while you prepare the drink.

In a mixing glass, add 2 oz of Buffalo Trace Bourbon, 2 dashes of Angostura bitters, and 0.5 oz of simple syrup.

Add 4 ice cubes to the mixing glass. Stir the mixture gently for about 30 seconds until well chilled and combined.

Add Ice and Stir

Remove the ice from the chilled old-fashioned glass. Strain the bourbon mixture into the glass.

Express the oils from a piece of orange peel over the drink by holding it over the glass and giving it a twist. Optionally, garnish with a maraschino cherry.