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Maui Wowie is a tropical cocktail made with a blend of white rum, fruit juices, and puree, offering a refreshing and fruity flavor profile. This cocktail features a vibrant combination of guava, pineapple, and mango, making it a popular choice in Caribbean cuisine for its bright and uplifting taste. Here's how to make it at home.

Maui Wowie

Fried chicken drizzled with honey, a crowd favorite.

Fried Chicken

sopressata, manchego, grilled asparagus, marcona almond, marinated olives, crusty bread & balsamic

Antipasti Plate

watermelon rum, strawberry & kiwi, e&j brandy, lime, white wine

Summer Tan Sangria

Crispy Brussels Sprouts

Melted provolone cheese served with fresh bread for dipping.

Provolone Fondue

jameson irish whiskey, peach liqueur, fresh house sour

Dublin Green

kentucky bourbon, luxardo cherry, aromatic bitters, orange peel

Old Fashioned

House-Made Cocktail

Safety Meeting

Indulge in our Glass of Bubbles, a sparkling delight that dances on your palate with effervescence. Each sip is a celebration, bursting with vibrant flavors and a crisp finish, perfect for toasting any occasion. Let the bubbles elevate your experience and add a touch of elegance to your day.

Glass of Bubbles

The OG Handshake

black bean, guacamole, sour cream, pico de gallo

BBQ Pork Belly Nachos

House Potato Chips

Dive into our Frosty Fries, perfectly golden and crispy, topped with a luscious blend of creamy cheese sauce and zesty jalapeños. These irresistible fries are drizzled with a cool ranch dressing that perfectly balances the heat, making every bite a delightful fusion of flavors. Ideal for sharing or savoring all on your own!

Frosty Fries

Craft Beer

Slow-cooked pork ribs that are fall-off-the-bone tender.

36-Hour Pork Ribs

Soft Pretzels & Provolone Fondue

Jalisco Hillbilly

Classic pretzel bites served with provolone fondue.

Pretzel Bites

Spicy Korean Pork Ribs

Wagyu Pigs in a Blanket

Double Blind

In a cocktail shaker filled with ice, combine the Evan Williams Bourbon and Miller High Life. Stir gently to mix the ingredients without losing carbonation.

Mixing the Drink

Strain the mixture into a chilled glass or a highball glass filled with ice. Optionally, garnish with a lemon twist or a slice of lime.

Serving the Cocktail

Evan Williams Bourbon

Miller High Life Beer

In a cocktail shaker, combine white rum, guava juice, pineapple juice, mango puree, and fresh lime juice.

Mix the Ingredients

Add ice cubes to the shaker and shake vigorously for about 15 seconds until well combined and chilled.

Shake it Up

Strain the mixture into a chilled glass filled with ice. Garnish with a lime wedge and mint leaves.

Serve

White Rum

Guava Juice

Pineapple Juice

Mango Puree

Fresh Lime Juice

Ice Cubes

Lime Wedge

Mint Leaves

In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 2 hours, preferably overnight.

Marinate the Chicken

In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

Prepare the Coating

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, ensuring an even coating. Set aside on a wire rack.

Dredge the Chicken

In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully add the chicken pieces to the hot oil, frying in batches if necessary. Cook for about 8-10 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Fry the Chicken

Remove the fried chicken from the oil and let it drain on paper towels. Drizzle with honey before serving warm.

Drain and Serve

Chicken pieces (legs, thighs, or breasts)

Buttermilk

All-purpose flour

Paprika

Garlic powder

Onion powder

Salt

Black pepper

Cayenne pepper

Vegetable oil

Honey

Preheat your grill or grill pan. Toss the asparagus with olive oil, salt, and pepper. Grill for 5-7 minutes until tender and slightly charred. Set aside to cool.

Prepare the Grilled Asparagus

On a large serving platter, arrange the sopressata, sliced manchego cheese, grilled asparagus, marcona almonds, and marinated olives in an appealing manner.

Arrange the Ingredients

Slice the crusty bread and place it on the plate. Drizzle balsamic vinegar over the platter or serve it on the side for dipping.

Serve with Bread and Balsamic

Sopressata

Manchego cheese

Grilled asparagus

Marcona almonds

Marinated olives

Crusty bread

Balsamic vinegar

In a large pitcher, combine the watermelon rum, E&J brandy, lime juice, and white wine. Stir gently to combine.

Mixing the Sangria

Add the sliced strawberries and kiwi to the mixture. Stir gently to incorporate the fruits.

Adding Fruits

Refrigerate the sangria for at least 1 hour to allow the flavors to meld and to chill.

Chilling

When ready to serve, pour the sangria into glasses filled with ice. Top each glass with club soda for a fizzy finish.

Serving

Garnish each glass with mint leaves for added freshness and aroma.

Garnishing

Watermelon Rum

Strawberries, sliced

Kiwi, peeled and sliced

E&J Brandy

Lime, juiced

White Wine

Club Soda

Mint leaves, for garnish

Preheat the Oven

Trim the ends off the Brussels sprouts and cut them in half. Place them in a large bowl.

Prepare the Brussels Sprouts

Drizzle the Brussels sprouts with olive oil, salt, and black pepper. Toss to coat evenly.

Season the Sprouts

Spread the Brussels sprouts in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.

Roast the Brussels Sprouts

In a small bowl, mix together gochujang, honey, rice vinegar, and sesame oil until well combined.

Make the Gochujang Sauce

Once the Brussels sprouts are roasted, remove them from the oven and drizzle the gochujang sauce over them. Toss to combine. Serve topped with fresh mint and cilantro.

Combine and Garnish

Brussels sprouts

Olive oil

Gochujang

Rice vinegar

Sesame oil

Fresh mint

Fresh cilantro

Grate the provolone cheese and set aside.

Prepare the Cheese

Rub the inside of a fondue pot or a heavy-bottomed saucepan with the garlic clove. Discard the garlic after rubbing.

Prepare the Pot

In the pot, combine white wine and lemon juice over medium heat. Gradually add the grated provolone cheese, stirring constantly until melted and smooth.

Combine Ingredients

In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Stir this into the melted cheese mixture to thicken it, continuing to stir until fully combined.

Thicken the Fondue

Transfer the fondue pot to a heat source and serve with fresh bread cut into bite-sized pieces for dipping.

Provolone cheese

Garlic clove

White wine

Cornstarch

Lemon juice

Fresh bread (baguette or ciabatta)

Prepare the Glass

Pour in the Jameson Irish Whiskey, peach liqueur, fresh lemon juice, simple syrup, and mint leaves.

Add Ingredients

Shake the mixture vigorously for about 15-20 seconds to chill and combine all ingredients.

Shake Well

Strain the mixture into a chilled glass filled with fresh ice or serve straight up in a coupe glass.

Strain and Serve

Garnish with a sprig of fresh mint for an aromatic touch.

Garnish

Jameson Irish Whiskey

Peach Liqueur

Fresh Lemon Juice

Simple Syrup

Fresh Mint Leaves

Mint Sprig (for garnish)

In a mixing glass, combine the Kentucky bourbon and aromatic bitters. Add ice and stir until well chilled.

Strain the mixture into a rocks glass filled with ice.

Garnish with the Luxardo cherry and the orange peel. Express the oils from the orange peel over the drink before adding it to the glass.

Kentucky Bourbon

Luxardo Cherry

Aromatic Bitters

Orange Peel

Combine equal parts water and sugar in a saucepan. Heat until the sugar dissolves completely. Let it cool before use.

Make the Simple Syrup

In a large pitcher, combine fresh lemon juice, simple syrup, and gin. Stir well.

Mix the Cocktail

Fill glasses with ice, pour the cocktail mixture over the ice, and top with club soda.

Add mint leaves and lemon slices to each glass for garnish.

Lemon Slices

Pour 2 oz of Dropout Whiskey over the ice.

Add Whiskey

Slowly add 6 oz of Coors Banquet Beer to the glass.

Top with Beer

Garnish the drink with a lemon wedge on the rim of the glass.

Dropout Whiskey

Coors Banquet Beer

Ice cubes

Lemon wedge

Chill a champagne flute in the freezer or refrigerator for about 10 minutes.

In a mixing glass, combine the lemon juice and simple syrup. Stir well.

Gently muddle the fresh berries in the mixing glass to release their juices.

Add Berries

Strain the berry mixture into the chilled flute, filling it about one-third of the way. Top off the glass with champagne.

Combine with Champagne

Add mint leaves to the top of the drink for garnish and serve immediately.

Champagne

Lemon Juice

Fresh Berries (Raspberries or Strawberries)

In a pint glass, pour 1 ounce of Jägermeister over ice.

Slowly top off the glass with 12 ounces of PBR. Allow the drink to settle.

Add the Beer

Gently stir the drink and serve immediately. Enjoy your OG Handshake!

Jägermeister

PBR (Pabst Blue Ribbon Beer)

Preheat your oven to 300°F (150°C). Rub the pork belly with salt and pepper, then place it in a baking dish. Cover with foil and bake for 2.5 to 3 hours until tender. Remove from oven and let it cool slightly before slicing into bite-sized pieces.

Prepare the Pork Belly

On a large baking sheet, layer half of the tortilla chips. Top with half of the sliced pork belly, black beans, shredded cheese, and BBQ sauce. Repeat the layers with the remaining ingredients.