Unsweetened Tea

Sweet Tea

Dr. Pepper

Lemonade

Sprite

Orange

Diet Coke

Fanta

Coke

CHOCOLATE LIMONCELLO ICE CREAM AND CREAM

MOUSSE FLUTE

Lightly Fried Ice Cream with a Sweet Honey Topping, Garnished with Whipped Cream and a Cherry.

DEEP FRIED ICE CREAM

A Decadent Chocolate Cake Layer Cradling a Reservoir of Smooth, Luxurious Molten Chocolate.

LAVA CAKE

24OZ FREE REFILLS - Coke, Diet Coke, Sprite, Dr. Pepper, Fanta Orange, Lemonade, Sweet Tea, Unsweetened Tea.

SOFT DRINKS

Made with Vanilla Soft Serve Ice Cream - Vanilla, Chocolate, Strawberry.

CLASSIC RICH MILKSHAKE

DEEP FRIED CHEESECAKE

LAVA CAKE Tart Lemon

A Decadent Balanced against Smooth, Luxurious Airy Mousse Cradling a Reservoir of Deliciously Light and Molten Chocolate.

CHOCOLATE MOUSSE FLUTE

A Mega Pile of Tortilla Chips Smothered in Cheese Sauce, Chili, Jalapeños, and Sour Cream. Add Meat or Sub Tater Tots for 1.99

MEGA NACHOS

Chicken Tenders, Fried Pickle Chips, Buffalo wings, Mozzarella Cheese Sticks, and Potato Skins. (Serves 4 – 6)

SMORGASBORG PLATTER

DEEP FRIED PICKLES

Bones in or Bones out. Fried your way and Served Plain or Sauced. Buffalo Garlic Parmesan BBQ Hot Honey.

CHICKEN WINGS

BAVARIAN PUB PRETZEL

BEER BATTERED ONION RINGS

Pour 6 cups of fresh cold water into a medium saucepan or kettle and heat until it reaches a rolling simmer (about 200–212°F / 93–100°C). For iced tea, you may use slightly less hot water for faster cooling, but hot water extracts flavor best.

Bring water to near-boil

Remove the water from heat. Add 4 unsweetened black tea bags to the hot water. Cover and let steep for 4–5 minutes for a balanced unsweetened flavor. Steep up to 6 minutes for stronger tea; avoid longer than 7 minutes to prevent bitterness.

Steep tea

After steeping, remove and discard the tea bags, gently pressing them against the side with a spoon only if you want a slightly stronger cup. Do not squeeze vigorously to avoid extracting tannic bitterness.

Remove tea bags

For hot unsweetened tea: Pour immediately into cups and serve as is. Offer lemon slices and mint sprigs on the side for guests to add to taste.

For iced unsweetened tea: Let the brewed tea cool at room temperature for 10–15 minutes, then transfer to a pitcher and place in the refrigerator until chilled (about 30–45 minutes). Alternatively, pour the warm tea over a glass filled with ice (about 1 cup ice per 8–12 oz glass) to cool quickly. Add lemon slices and mint sprigs if desired.

Refills: Keep a prepared pitcher chilled and replenish ice and lemon/mint garnishes as needed. Unsweetened tea can be stored covered in the refrigerator for up to 3 days; discard if off-smelling or cloudy.

water

unsweetened black tea bags

optional herbal or green tea bags

lemon slices

fresh mint sprigs

Bring 8 cups of water to a rolling boil in a kettle or large pot.

Boil water

Place 6 black tea bags in a heatproof pitcher. Pour the boiling water over the tea bags. Cover and let steep 5 to 7 minutes for a standard strength; steep up to 8 minutes for stronger tea. Avoid oversteeping more than 8 minutes to prevent excessive bitterness.

While the tea steeps, put 3 tablespoons granulated sugar in 1 cup hot water (nearly boiling) and stir until fully dissolved to make a simple sweetening solution. This ensures the sugar blends evenly into the iced tea.

Dissolve sugar

After the tea has finished steeping, remove and discard the tea bags (gently squeeze against the side of the pitcher if you want a slightly stronger brew). Pour the dissolved sugar mixture into the hot tea and stir thoroughly to combine.

Combine with tea

Add 4 cups of cold water or 3–4 cups of ice to the hot sweetened tea to bring it down to room temperature quickly. If using ice, account that it will melt and dilute the tea; add less ice if you want stronger final tea.

Cool the tea

Refrigerate the tea for at least 30 minutes to 1 hour, or until thoroughly chilled. For best flavor, chill 2–4 hours.

Chill

Serve the sweet tea over ice, and optionally garnish each glass with a lemon slice and a mint sprig. Taste and adjust sweetness: if you prefer sweeter tea, stir in additional sugar or simple syrup to taste.

Serve

Leftover tea can be kept covered in the refrigerator for up to 3–4 days. Stir or shake briefly before serving to remix any settled components.

Refills note

black tea bags

granulated sugar

hot water (to dissolve sugar)

cold water or ice

lemon slices (optional)

fresh mint sprigs (optional)

If possible, chill the glass in the freezer for 5–10 minutes. Add about 1 cup of ice cubes to the chilled glass, leaving room at the top (about 1 inch) for the soda to avoid overflow.

Chill glass and prepare ice

Holding the can/bottle at a slight angle, gently pour 12 oz of Dr. Pepper down the side of the glass so the drink flows smoothly and preserves carbonation. Stop pouring when the liquid reaches about 1/2 inch below the rim.

Pour Dr. Pepper

Optionally squeeze the lime wedge lightly over the drink and drop it in for a bright citrus accent. Insert a straw if desired and serve immediately to enjoy maximum carbonation and flavor.

Finish and serve

If providing free refills, ensure cups are filled no more than 90% to prevent spills. When refilling from a fountain dispenser, place the cup at a slight angle under the nozzle, start the flow, and pour along the side of the cup. Stop before the liquid reaches the rim to allow for carbonation and foam. Replace lid and straw as appropriate.

Dr. Pepper (carbonated soft drink)

Ice cubes

Lime wedge (optional)

Chilled glass

Cups (disposable or reusable)

Straws (optional)

Combine 3 tablespoons granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until the sugar fully dissolves and the mixture is clear, about 3–5 minutes. Do not boil vigorously. Remove from heat and let cool to room temperature (10–15 minutes).

Make simple syrup

While the syrup cools, roll lemons on the counter to loosen juices, then cut and juice until you have 1 cup fresh lemon juice. Strain seeds and pulp through a fine mesh sieve if you prefer a clear lemonade.

Juice the lemons

In a pitcher, combine the 1 cup fresh lemon juice and the cooled simple syrup. Add 3 cups cold water and stir well. Taste and adjust: add more water if too tart, or 1–2 more tablespoons simple syrup (or sugar) if too sour. If using, stir in 1 teaspoon lemon zest and a pinch of salt to brighten the flavor.

Combine and dilute

Add 2 cups ice to the pitcher or pour lemonade over ice-filled glasses. Garnish each glass with lemon slices and a sprig of fresh mint if desired. Serve immediately. For best flavor, refrigerate for at least 30 minutes to let flavors meld; stir before serving.

Chill or serve

To refill, keep remaining simple syrup refrigerated (up to 1 week) and top off the pitcher or glass with prepared lemonade or make a fresh batch following the same proportions (1:3 ratio of lemon juice to total water including syrup). Adjust sweetness to taste.

Refills

fresh lemon juice

water (for syrup)

cold water (to dilute)

ice cubes

lemon slices (for garnish)

fresh mint (optional, for garnish)

lemon zest (optional, for extra flavor)

salt (optional, to balance)

If you don't have pre-made simple syrup, combine equal parts granulated sugar and water (for example 1/4 cup sugar + 1/4 cup water) in a small saucepan. Heat gently, stirring until the sugar completely dissolves. Remove from heat and let cool. Use 2 teaspoons for one drink; store the rest refrigerated up to 2 weeks.

Fill a highball or tall glass with about 1 cup of ice (adjust to preference).

Pour 1 tablespoon fresh lemon juice and 1 tablespoon fresh lime juice over the ice.

Add 2 teaspoons of simple syrup (or light cane syrup). For a less sweet, use 1 teaspoon; for sweeter, use 1 tablespoon.

Slowly pour 1 cup (240 ml) chilled club soda or sparkling water into the glass to preserve carbonation. Stir gently once with a bar spoon to combine the citrus and syrup without flattening the bubbles.

Taste and adjust: add a little more simple syrup for sweetness or a bit more lime/lemon for brightness.

Garnish with a lime wheel or wedge and a lemon wheel or twist on the rim or floated on top.

Serve immediately while sparkling. Offer free refills by repeating the assemble step with fresh soda and ice; keep citrus and syrup on hand to maintain consistent flavor.

club soda or sparkling water

fresh lime juice

simple syrup (1:1 sugar to water) or light cane syrup

lime wheel or wedge

lemon wheel or twist

Roll the oranges firmly on the counter to loosen juices. Cut in half and juice until you have approximately 1 cup of fresh orange juice. Strain through a fine-mesh sieve into a measuring cup if you prefer pulp-free juice. Add 1/4 cup cold water to slightly dilute for a smoother, less concentrated drink.

Extract and combine

Taste the juice. If it’s tart or not sweet enough, stir in up to 1 teaspoon simple syrup, a little at a time, until it reaches your preferred sweetness. If the juice tastes flat, add 1/2 teaspoon fresh lemon juice to brighten the flavor. Mix thoroughly.

Fill a glass with about 1 cup of ice. Pour the prepared orange juice over the ice. Garnish with an orange slice or wheel on the rim and a mint sprig if using. Serve immediately. Refill policy: offer free refills with the same prepared beverage; if refilling from a pitcher, stir gently before pouring to remix settled pulp and flavors.

Fresh orange juice (from oranges)

Cold water

Simple syrup (optional)

Fresh lemon juice (optional, for brightness)

Orange slice or wheel (for garnish)

Mint sprig (optional)

If preferred, chill the serving glass by placing it in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink, then discard the water before proceeding.

Chill glass (optional)

Fill a tall glass about three-quarters full with fresh ice cubes (about 1 cup).

Pour 12 fl oz (one standard serving) of chilled Diet Cola slowly over the ice to preserve carbonation.

Gently stir once with a bar spoon or straw to mix and lower the risk of foaming.

Squeeze the optional lime wedge over the drink for a citrus lift, then drop it in if desired.

Add an optional mint sprig or lemon wedge for aroma and presentation.

Serve immediately. Offer free refills as available; when refilling, pour slowly over the existing ice or replace ice if melted.

Diet Cola (chilled)

Fresh mint sprig

Lemon wedge (optional)

Combine the granulated sugar and 2 tablespoons water in a small saucepan. Add the orange zest. Heat over medium, stirring constantly, just until the sugar dissolves and the mixture is slightly thickened (about 2–3 minutes). Do not boil vigorously. Remove from heat and let cool 2–3 minutes.

Make simple orange syrup

Stir in the fresh orange juice, lemon juice, and (if using) citric acid and extract into the warm syrup until fully incorporated. Taste and adjust sweetness or acidity: add up to 1 tablespoon more sugar dissolved into a little warm water if you prefer sweeter, or an extra 1/4 teaspoon citric acid or 1/2 teaspoon lemon juice for more tang. Let the syrup cool to room temperature (about 10–15 minutes) or chill briefly in the refrigerator.

Fill four serving glasses with ice (about 1/2 cup ice per glass). Divide the cooled orange syrup evenly among the glasses (about 3 tablespoons per glass).

Assemble soda

Top each glass gently with carbonated water (about 1 cup per glass). Pour slowly over the back of a spoon or down the glass side to preserve bubbles and minimize foaming. Stir once gently with a spoon to combine — avoid vigorous stirring that will flatten carbonation.

Taste a glass and adjust: if it's too strong, add a splash more carbonated water; if too weak, add another 1/2–1 tablespoon of the syrup. Garnish each glass with an orange slice if desired and serve immediately for best fizz.

For a closer commercial profile, you can substitute part of the fresh orange juice with a high-quality concentrated orange juice (reconstituted) and add the small amount of citric acid and a drop of natural orange oil or extract. Keep refrigerated and consume within 24 hours for best flavor and carbonation (syrup can be stored separately for up to 3 days).

Notes

carbonated water (sparkling water or club soda)

fresh orange juice (from about 2–3 medium oranges)

water (for simple syrup)

lemon juice (fresh)

orange zest (finely grated, optional for brighter flavor)

citric acid (optional, for extra tang)

natural orange extract or vanilla extract (optional, to mimic commercial flavor)

orange slices or wheels (for garnish, optional)

Fill a tall glass about 3/4 full with 6 ice cubes. If serving without ice, skip the ice step.

Prepare glass

Open a chilled 12 oz bottle or can of Coca-Cola. Pour gently into the glass over the ice, pouring down the side of the glass to preserve carbonation and reduce foaming. Stop when the liquid reaches about 1/2 inch from the rim.

Pour Coke

If desired, squeeze the optional lemon wedge over the top and drop it in. Add a straw if using. Serve immediately while cold.

Garnish and serve

When the guest requests a refill, check whether they want more ice. If they do, add up to 4 additional ice cubes into the glass.

Open an additional 12 oz chilled Coca-Cola. Pour gently into the glass until full, leaving about 1/2 inch of headspace to avoid spills and excessive foaming.

If a guest prefers no ice, pour the refill into a new glass with no ice or pour slowly into the existing glass to minimize dilution.

Return the drink promptly to the guest and note that further refills are available per the free refill policy.

Coca-Cola (chilled)

Straw (optional)

Extra Coca-Cola (chilled)

Ice cubes (for refill)

Place the chopped bittersweet chocolate in a heatproof bowl. In a small bowl whisk together the cocoa powder and 1/4 cup of the granulated sugar to remove lumps.

Prepare chocolate and dry mix

In a medium saucepan combine the whole milk, 1.5 cups heavy cream, and the remaining granulated sugar (about 1/2 cup). Heat over medium until just steaming and small bubbles form at the edges (do not boil), stirring occasionally, about 5–7 minutes.

Heat milk and cream

While the milk warms, whisk the 4 egg yolks in a medium bowl until smooth. Slowly pour about 1/2 cup of the hot milk mixture into the yolks in a steady stream, whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining hot milk mixture, whisking constantly.

Temper egg yolks

Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula and making sure to scrape the bottom, until the custard thickens enough to coat the back of the spoon (170–175°F / 77–80°C) — about 5–8 minutes. Remove from heat immediately.

Cook custard

Whisk the cocoa-sugar mixture into the hot custard so it dissolves evenly. Add the chopped bittersweet chocolate and let sit for 1 minute, then whisk until fully melted and smooth. Add the sea salt and vanilla extract and whisk to combine.

Combine chocolate and cocoa

Pour the custard through a fine-mesh sieve into a clean bowl to remove any bits. Let cool at room temperature for 15 minutes, stirring occasionally to release steam, then cover tightly with plastic wrap touching the surface to prevent a skin. Refrigerate until very cold, at least 4 hours or overnight.

Chill custard

Once chilled, stir 3 tablespoons limoncello into the custard. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency (typically 20–30 minutes). Note: alcohol will slightly reduce freezing firmness.

Add limoncello and churn

Transfer the churned ice cream to an airtight container, smooth the top, press a piece of parchment directly on the surface, and freeze until firm, at least 4 hours.

Harden in freezer

Chill a mixing bowl and whisk or paddle in the refrigerator for 10–15 minutes to help the cream whip better.

Chill tools

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons confectioners' sugar and 1 tablespoon limoncello. Whip on medium-high speed (or by hand) until soft peaks form, about 2–3 minutes. Fold in the 1 teaspoon finely grated lemon zest at the end for fresh lemon aroma. Taste and adjust sweetness or limoncello to preference.

Whip cream

Scoop chilled chocolate limoncello ice cream into bowls or coupe glasses. Top each serving with a generous dollop of limoncello whipped cream.

Finish with optional garnishes: sprinkle 1–2 teaspoons dark chocolate shavings and a small piece of candied lemon peel on each serving. Serve immediately.

whole milk

heavy cream

egg yolks

unsweetened cocoa powder

bittersweet chocolate, finely chopped (60–70% cacao)

sea salt

pure vanilla extract

limoncello liqueur

cold heavy cream

confectioners' (powdered) sugar

finely grated lemon zest (preferably organic)

dark chocolate shavings

candied lemon peel

Place the chopped chocolate and butter in a heatproof bowl set over a pot of simmering water (double boiler). Stir occasionally until fully melted and smooth. Remove from heat and let cool slightly (about 5 minutes).

Melt chocolate

In a medium bowl, whisk the egg yolks with half of the granulated sugar (25 g) until pale and slightly thickened. Whisk in the vanilla and a small pinch of salt. Fold a few tablespoons of the warm melted chocolate into the yolk mixture to temper, then whisk the yolk mixture back into the remaining melted chocolate until homogeneous. Set aside to cool slightly.

Unsweetened Tea

Sweet Tea

Dr. Pepper

Lemonade

Sprite

Orange

Diet Coke

Fanta

Coke

Chocolate Limoncello Ice Cream And Cream

Mousse Flute

Deep Fried Ice Cream

Lava Cake

Soft Drinks

Classic Rich Milkshake

Deep Fried Cheesecake

Lava Cake Tart Lemon

Chocolate Mousse Flute

Mega Nachos

Smorgasborg Platter

Deep Fried Pickles

Chicken Wings

Bavarian Pub Pretzel

Beer Battered Onion Rings