Smirnoff Strawberry Vodka, Blue Curacao & Lemonade

Tipsy Mermaid

Ciabatta bread brushed with olive oil, garlic and black pepper topped with cheese and tomato, onion and basil salad with a balsamic drizzle.

Bruschetta

Pretzel Bites

Crispy on the outside, soft on the inside, served with marinara sauce.

Mozzarella sticks

Asian Dumplings filled with chicken teriyaki or chicken lemongrass filling.

Pot stickers

Captian Morgan, DeKuyper® Peachtree, Pineapple juice, Orange juice and Club Soda

PIRATES PUNCH

Woodford Reserve, Carpano Antica Vermouth, Woodford Reserve, spiced cherry bitters & Luxardo cherry

Classic Woodford Manhattan

Maker's Mark®, Aperol, simple syrup, prosecco and a splash of soda

BOURBON SPRITZ

Ketel One Botanical Peach & Orange Blossom Vodka, Strawberry Puree, Lemonade & Zardetto Sparkling Wine.

Farm Stand Lemonade

Bacardi Superior, banana puree, lime and Myer's Rum. Served Frozen

BANANA DAQUIRI

El Jimador Silver Tequila, Gran Gala Orange, Liqueur, Sour Mix With Cupcake Prosecco

Celebration Margarita

Grey Goose Essence Watermelon and Basil Vodka, watermelon syrup, sour and soda

WATERMELON BASIL SMASH

Espresso Vodka, Chocolate Liqueur, & Bailey's Irish Cream

ESPRESSO MARTINI

1800 Tequila Coconut, coconut syrup, pineapple and soda

COCONUT CRUSHER

Maker's Mark®, DeKuyper Peachtree, OJ and grenadine

PORCH ROCKER

Bacardi Pineapple, Banana Liqueur, Mango and Pina Colada mix, Served Frozen

CHEER'S COLADA

Broken Shed Vodka, Bacardi Coconut, pineapple and grenadine

BIKINI-TINI

Patron Tequilla, Patron Citronage, Fresh Lime Juice, Prickly Pear Juice & Orange Juice

Prickly Pear

El Jimador Silver Tequila, Gran Gala Orange Liqueur, Sour Mix With a Corona Beer

Coronarita

Fabrizia Blood Orange, Patron Citronage and cranberry

BLOOD ORANGE COSMO

Don Julio Blanco Tequila, Gran Gala, Orange Liqueur, Fresh Squeezed Lime, Agave Nectar & Club Soda

Skinny

WATERMELON SPARKLER

Ketel One Vodka, Triple Sec & Pomegranate Juice

Pomegranate Martini

Hornitos Reposado, Deep Eddy Ruby Red Grapefruit and soda

SPARLING PALOMA

In a cocktail shaker, combine the Smirnoff Strawberry Vodka, Blue Curacao, and lemonade. Add ice and shake well until chilled.

Mix the Ingredients

Strain the mixture into a tall glass filled with ice.

Strain and Serve

Garnish with fresh strawberries and lemon slices on the rim of the glass.

Garnish

Serve immediately and enjoy your refreshing Tipsy Mermaid!

Enjoy

Smirnoff Strawberry Vodka

Blue Curacao

Lemonade

Fresh strawberries (for garnish)

Lemon slices (for garnish)

Preheat your oven to 400°F (200°C). Slice the ciabatta bread in half lengthwise and brush the cut sides with olive oil.

Prepare the Ciabatta

Sprinkle the minced garlic and black pepper evenly over the oiled surfaces of the bread.

Add the Garlic and Pepper

Place the ciabatta halves on a baking sheet and bake in the preheated oven for about 10 minutes, or until the bread is golden and crispy.

Bake the Bread

In a bowl, combine the diced tomatoes, chopped red onion, and chopped basil. Drizzle with balsamic vinegar and sprinkle with salt. Mix well to combine.

Make the Tomato Salad

Once the ciabatta is baked, remove it from the oven and layer the sliced mozzarella cheese on top. Then, spoon the tomato salad mixture over the cheese.

Assemble the Bruschetta

Drizzle a little more balsamic vinegar over the top if desired, and serve immediately.

Final Touch

Ciabatta bread

Olive oil

Garlic cloves, minced

Black pepper, freshly ground

Fresh mozzarella cheese, sliced

Tomatoes, diced

Red onion, finely chopped

Fresh basil leaves, chopped

Balsamic vinegar

Salt

In a large bowl, combine warm water, sugar, and yeast. Let sit for about 5 minutes until frothy. Stir in the melted butter and salt. Gradually add flour and mix until a soft dough forms.

Make the Dough

Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

Knead the Dough

Preheat the oven to 425°F (220°C). Punch down the risen dough and roll it into a long rope, about 1-inch thick. Cut the rope into bite-sized pieces.

Shape the Pretzel Bites

In a large pot, bring 10 cups of water and the baking soda to a boil. Carefully drop the pretzel bites into the boiling water for about 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.

Boil the Bites

Brush the tops of the pretzel bites with melted butter and sprinkle with coarse sea salt. Bake for 12-15 minutes or until golden brown.

Bake

all-purpose flour

active dry yeast

warm water

sugar

salt

baking soda

coarse sea salt

butter, melted

Cut the mozzarella cheese into sticks about 1/2 inch thick.

Prepare the Cheese Sticks

In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with Italian seasoning, salt, and pepper.

Set Up Breading Station

Dip each cheese stick first in the flour, then in the egg, and finally coat it with breadcrumbs. Place on a baking sheet.

Bread the Cheese Sticks

Freeze the breaded cheese sticks for at least 30 minutes to ensure they hold their shape when frying.

Chill the Cheese Sticks

Heat the cooking oil in a deep pan over medium heat. Fry the cheese sticks in batches until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Cheese Sticks

Serve hot with marinara sauce on the side for dipping.

Serve

Mozzarella cheese sticks

All-purpose flour

Eggs

Breadcrumbs

Italian seasoning

Pepper

Cooking oil (for frying)

Marinara sauce

In a mixing bowl, combine ground chicken, teriyaki sauce, green onions, garlic, ginger, and grated carrot. Mix until well combined.

Prepare the Filling

Ground chicken

Teriyaki sauce

Green onions, finely chopped

Garlic, minced

Ginger, minced

Carrot, grated

In a large pitcher, combine Captain Morgan Rum, DeKuyper® Peachtree Schnapps, pineapple juice, and orange juice. Stir well to mix all the ingredients.

Slowly add club soda to the mixture, stirring gently to combine. This will give your punch a refreshing fizz.

Add Club Soda

Fill glasses with ice cubes and pour the punch over the ice. Ensure to leave some space at the top for garnish.

Serve Over Ice

Garnish each glass with fresh fruit slices, such as oranges or pineapples, for an added touch.

Captain Morgan Rum

DeKuyper® Peachtree Schnapps

Pineapple Juice

Orange Juice

Club Soda

Ice Cubes

Fresh Fruit (for garnish)

Fill a mixing glass with ice to chill it.

Prepare the Mixing Glass

Pour 2 oz of Woodford Reserve Bourbon and 1 oz of Carpano Antica Vermouth into the chilled mixing glass.

Combine Ingredients

Add 2 dashes of spiced cherry bitters to the mixture.

Add Bitters

Using a bar spoon, stir the mixture gently for about 30 seconds until well chilled.

Stir the Mixture

Strain the mixture into a chilled coupe or martini glass.

Strain into Glass

Garnish with a Luxardo cherry placed in the center of the drink.

Woodford Reserve Bourbon

Carpano Antica Vermouth

Spiced Cherry Bitters

Luxardo Cherry

In a cocktail shaker filled with ice, combine 2 oz of Maker's Mark®, 1 oz of Aperol, and 0.5 oz of simple syrup. Shake well until chilled.

Step 1: Mix the Base

Fill a wine glass with ice and strain the mixture from the shaker into the glass.

Step 2: Prepare the Glass

Top the glass with 3 oz of Prosecco and a splash of soda water for fizz.

Step 3: Add Prosecco and Soda

Garnish with an orange slice and enjoy your refreshing Bourbon Spritz.

Step 4: Garnish and Serve

Maker's Mark® Bourbon

Aperol

Simple Syrup

Prosecco

Soda Water

Orange Slice (for garnish)

In a cocktail shaker, combine the Ketel One Botanical Peach & Orange Blossom Vodka, strawberry puree, and lemonade. Add ice and shake well until the mixture is chilled.

Strain the mixture into a glass filled with ice. Top with Zardetto Sparkling Wine for a refreshing fizz.

Garnish the drink with fresh strawberries on the rim or floating in the drink.

Ketel One Botanical Peach & Orange Blossom Vodka

Strawberry Puree

Zardetto Sparkling Wine

Fresh Strawberries (for garnish)

Gather all ingredients and ensure the banana puree is ready. You can make banana puree by blending ripe bananas until smooth.

Prepare the Ingredients

In a blender, combine Bacardi Superior Rum, Myer's Rum, banana puree, fresh lime juice, and ice. If desired, add sugar to taste.

Blend the Mixture

Blend the mixture on high speed until smooth and frosty. Adjust the consistency by adding more ice if necessary.

Blend Until Smooth

Pour the frozen banana daiquiri into chilled glasses and enjoy!

Bacardi Superior Rum

Myer's Rum

Banana puree

Fresh lime juice

Sugar (optional)

Rim the edge of a margarita glass with lime juice and dip it into salt to coat the rim.

Prepare the Glass

In a cocktail shaker, combine the El Jimador Silver Tequila, Gran Gala Orange Liqueur, and Sour Mix. Fill the shaker with ice and shake well until chilled.

Strain the mixture into the prepared margarita glass. Top with the Cupcake Prosecco.

Tipsy Mermaid

Bruschetta

Pretzel Bites

Mozzarella Sticks

Pot Stickers

Pirates Punch

Classic Woodford Manhattan

Bourbon Spritz

Farm Stand Lemonade

Banana Daquiri

Celebration Margarita

Watermelon Basil Smash

Espresso Martini

Coconut Crusher

Porch Rocker

Cheer's Colada

Bikini-tini

Prickly Pear

Coronarita

Blood Orange Cosmo

Skinny

Watermelon Sparkler

Pomegranate Martini

Sparling Paloma