LUCY'S COLLINS

BELGIAN RED ALE

MERMAID LEMONADE

GIRL ' N THE CURL

Watch out for da ' whale! Killer blue whale included!

LIL ' BLUE WHALE TIKI

For underage surfers, great white shark included!

LIL ' SHARK ATTACK

Yummy, golden – fried shrimp served with fries.

SHRIMP ' N CHIPS

Choose between chicken or beef. Served with fries.

NIÑO BURGER

Flour tortilla filled with melted cheddar cheese. Served with fries.

CHEESE QUESADILLA

CHICKEN TENDERS TACO PLATE

Romaine and spring mix with onion, tomato, cucumber, carrots, and croutons.

MI CASA, SU CASA

Coconut fried shrimp served with mango – pineapple chutney.

COCO SHRIMP

SURF'S UP WINGS

PAO PAO SHRIMP

GELATO CUPS

cheese, egg, onion, tomato, and cucumber.

CLOUDBREAK COBB SALAD

TRES LECHES

LIGHT AND FLUFFY KEY LIME MOUSSE

Slow roasted citrus pulled pork, chipotle slaw, pickles, and sweet plantains.

BBQ PULLED PORK SANDWICH

A classic burger, with lettuce, tomato, onion, and pickles on brioche.

THE JUICY LUCY

Grilled, blackened, or fried fish with lettuce, tomato, onion, and key lime mayo on brioche.

FRESH FISH SANDWICH

Chicken, bacon, brie, tomato, and spinach stacked on brioche, with honey mustard on the side.

BACON – BRIE CHICKEN SANDWICH

Grilled or blackened, served with vegetable orzo and topped with garlic butter.

FRESH CATCH OF THE DAY

Mixed greens, grilled shrimp, black bean salsa, hearts of palm, tomatoes, and onion with roasted garlic vinaigrette.

SURFIN' SHRIMP SALAD

Fill a cocktail shaker with ice. Add 2 oz gin, 0.75 oz freshly squeezed lime juice, and 0.75 oz simple syrup. Shake vigorously for 10–12 seconds until the shaker is chilled and slightly frosted.

Build and shake

Fill a Collins glass with fresh ice. Double-strain the shaken mixture into the glass to remove small ice shards and any pulp.

Strain

Top the drink with about 3 oz chilled club soda. Gently stir once or twice with a bar spoon to integrate the soda without flattening the effervescence.

Top and stir

Garnish the glass with a lime wheel on the rim and, if using, a fresh mint sprig lightly slapped to release aroma. Serve with a straw and enjoy.

London dry gin

Lime juice (freshly squeezed)

Simple syrup (1:1 sugar to water)

Club soda (chilled)

Ice (cubed)

Lime wheel

Fresh mint sprig (optional)

Heat 4.5 gallons of brewing water to ~165°F (74°C). Dough in the crushed grains (Pilsner, Munich, Vienna, Carared, Caramunich/special B and optional acidulated malt) to achieve a mash temperature of 152°F (67°C). Stir thoroughly to remove dry pockets.

Mash-in

Hold the mash at 152°F (67°C) for 60 minutes to develop fermentable sugars and balanced body. If you prefer slightly drier beer, mash at 154°F (68.5°C) for 45–60 minutes instead.

Mash Rest

Raise the mash temperature to 168°F (76°C) for 10 minutes (mash-out) to stop enzymatic activity and improve lautering.

Mash Out

Sparge with 3.5 gallons of water heated to 168°F (76°C) until you collect ~6.5–6.75 gallons of wort in the kettle (target pre-boil volume to account for boil-off). Aim for a slow, even sparge to avoid off-flavors and tannin extraction.

Bring collected wort to a vigorous boil and maintain a rolling boil for 60 minutes. Watch for hot break and adjust heat to avoid boilovers.

Boil

Add 1.0 oz Styrian Golding hops at the start of the 60-minute boil for mild bitterness appropriate to a Belgian red ale style.

Bittering hop addition (60 min)

Add 0.5 oz Tettnang or Saaz hops with 10–15 minutes left in the boil for delicate noble aroma. Also add 1 tsp Irish moss (or 1/2 tsp Whirlfloc tablet) with 10–15 minutes left to help clarify.

Flavour/aroma hops (10–15 min)

If using Belgian candi syrup, add 4 oz during the last 5 minutes of the boil or at flameout to preserve delicate aromatics while increasing color and fermentables slightly.

Candi syrup addition

After flameout, chill the wort quickly to about 68°F (20°C) using a wort chiller or ice bath. Aerate the wort well (shake or aeration stone) while transferring to a sanitized fermenter. Top up with pre-boiled and cooled water if necessary to reach a total of ~5.25 gallons in the fermenter (target batch size for this recipe).

Pitch one package of chosen Belgian ale/saison yeast at 66–70°F (19–21°C). For best results, rehydrate or make a starter if yeast is not fresh. Add 1 tsp yeast nutrient at pitching if using.

Pitch yeast

Allow fermentation to proceed at 68–72°F (20–22°C) for the first 4–7 days. Belgian yeasts can produce fruity esters and light phenolics at these temperatures; you may allow the temperature to rise a few degrees late in fermentation (up to 74°F/23°C) to encourage attenuation and subtle spicy esters.

Primary fermentation

Rack to a secondary fermenter after active fermentation subsides (around day 7–10) to help clear the beer and preserve delicate flavors. Condition for an additional 7–14 days at 65–70°F (18–21°C).

Secondary (optional)

When fermentation is complete (stable gravity over 2–3 days), prepare priming sugar: dissolve 3 oz corn sugar in 12–16 oz boiling water, cool, and add to a sanitized bottling bucket.

Prepare for bottling

Siphon beer gently into the bottling bucket on top of priming solution and mix gently. Fill and cap bottles. Aim for moderate-high carbonation typical of Belgian ales (2.4–2.7 volumes CO2). Use the listed priming sugar as a starting point for ~2.5 volumes in a 5.25 gallon batch; adjust if your batch volume differs.

Bottling

Condition bottles at room temperature (68–72°F / 20–22°C) for 2–3 weeks, then move to cooler storage. Allow additional bottle conditioning for improved flavor for up to 6–8 weeks.

Conditioning

Serve Belgian Red Ale slightly cool (48–55°F / 9–13°C) in a tulip or goblet glass to showcase color, carbonation and aromatic esters. Pour gently to leave a little sediment in the bottle if bottle-conditioned.

Pilsner (2-row) malt

Munich malt

Vienna malt

Carared / Light crystal

Caramunich or Special B (small amount for color)

Dextrose (corn sugar) for fermentable boost

Brew water

Sparge water

Gypsum (if needed for sulfate adjustment)

Calcium chloride (if soft water needs chloride boost)

Styrian Golding hops (substitute: East Kent Goldings)

Tettnang or Saaz hops (aroma)

Irish moss or Whirlfloc (clarifier)

Acidulated malt (optional, for mash pH)

Belgian saison / Belgian ale yeast blend (Wyeast 3522/White Labs WLP500 or Wyeast 1764/Belgian Saison strains can be blended)

Ale yeast nutrient (optional)

Priming sugar (corn sugar) for bottling

Belgian candi syrup (amber) or small addition of dark candi

Lactose (if you want more body/sweetness) - optional

In a pitcher, combine the fresh lemon juice, cold water, granulated sugar, and a pinch of fine sea salt. Stir vigorously until the sugar is completely dissolved (about 1–2 minutes). Taste and adjust sweetness to preference by adding up to 1 more tablespoon sugar if desired.

Make simple lemonade

Add the blue coloring/flavor: stir in the blue curaçao syrup (non-alcoholic) or if using food coloring, add 2–3 drops of blue food coloring and 1/4 teaspoon orange extract to mimic the curaçao flavor. Mix until the liquid is uniformly blue.

If you have time, chill the blue lemonade in the refrigerator for 15–30 minutes to make a colder slush. For immediate slush: in a high-speed blender, combine 4 cups of ice cubes and 2 cups of the prepared blue lemonade. Pulse on medium-high in 10–15 second bursts, scraping down the sides, until the mixture reaches a smooth, slushy consistency. If too thick, add up to 1/2 cup more lemonade; if too thin, add the 1 cup crushed ice and blend briefly.

Chill and blend to slush

Taste and adjust: after blending, taste the slush and add a small pinch of salt or a touch more lemon or sugar to balance if needed, then pulse once to incorporate.

Prepare glass rims: if desired, wet the rim of each serving glass with a lemon wedge and dip into sugar or blue sanding sugar to coat.

Serve: divide the mermaid lemonade slush between 4 tall glasses. Garnish each with a lemon wheel and 2 mint leaves. Serve immediately with a straw and long spoon.

fresh lemon juice

cold water

granulated sugar

blue curaçao syrup (non-alcoholic) or blue food coloring + orange extract

fine sea salt

ice cubes

ice (crushed) for blending if needed

lemon wheels

fresh mint leaves

sugar or blue sanding sugar

Fill a tall Collins or highball glass about three-quarters full with crushed or cubed ice.

Prepare glass

Pour 0.5 oz grenadine over the ice, then add 0.25 oz fresh lemon juice. The grenadine will sink slightly and create a layered look.

Add grenadine and lemon

Slowly pour 6 oz ginger ale followed by 2 oz lemon-lime soda into the glass. Pour gently over the back of a spoon if you want to preserve more of the layered effect.

Top with sodas

Place 1 maraschino cherry into the glass and rest a lemon wheel or twist on the rim. Optionally, lightly stir once just to marry the flavors, or leave layered for presentation. Serve immediately with a straw.

Garnish and serve

ginger ale

lemon-lime soda (e.g., Sprite or 7Up)

grenadine

maraschino cherry

lemon wheel or twist

crushed or cubed ice

Add white rum, 0.25 oz overproof rum, 0.75 oz blue curaçao, fresh lime juice, pineapple juice, falernum, orgeat, simple syrup, and Angostura bitters into a cocktail shaker filled halfway with ice.

Shake base

Shake vigorously for 10–15 seconds until the shaker is chilled and slightly frosty.

Fill a large tiki mug or double old-fashioned glass with crushed ice (about 1 cup).

Double-strain the shaken mixture over the crushed ice, allowing the cocktail to settle into the glass.

Gently layer 0.25 oz blue curaçao over the back of a bar spoon onto the top of the drink so the vivid blue forms a thin layer or gradient near the surface.

Carefully pour the remaining 0.25 oz overproof rum as a small top float. If you want a dramatic flame, you may ignite the overproof rum briefly — only if you and your environment are safe and experienced with flaming cocktails. Extinguish before drinking.

Skewer the pineapple wedge, lime wheel and luxardo cherry onto the plastic whale or a cocktail pick so the whale appears to be carrying the fruit. Place the whale garnish perched on the rim or floating gently on top of the crushed ice.

Tuck a mint sprig beside the whale for aroma. Optionally grate a pinch of nutmeg over the top for warm spice aroma.

Serve with a short straw and a long straw. Advise guests not to ingest the plastic whale; remove before finishing the drink if concerned.

white rum

overproof rum (151)

blue curaçao

fresh lime juice

fresh pineapple juice

falernum

orgeat (almond syrup)

simple syrup (1:1)

Angostura bitters

crushed ice

small plastic whale or cocktail pick whale (food-safe)

fresh pineapple wedge

fresh lime wheel

luxardo cherry

mint sprig

grated nutmeg (optional)

blue curaçao (for float)

overproof rum (small top float)

In a cocktail shaker or large jar, pour 1 cup white grape juice, 1/2 cup pineapple juice, 1/2 cup sweet-and-sour mix (or lemon-lime soda if you want fizz) and 1 tablespoon fresh lime juice. If using soda, add it after shaking to preserve carbonation.

Combine juices

Add a handful of crushed ice (about 1 cup) to the shaker, secure the lid and shake vigorously for 10–15 seconds until well chilled. If using a jar, cover and shake firmly.

Shake

Fill a tall glass with the remaining crushed ice (about 1 cup) leaving room for the drink and garnishes.

Strain the shaken juice mixture into the prepared glass over the ice, leaving about 1/2 inch at the top. Spoon 2 teaspoons coconut cream in the center of the drink; it will create a small white cloud that reads like a little 'white shark' body.

Layer the 'shark'

Slowly drizzle 1 teaspoon blue curaçao syrup down one side of the glass so it sinks and creates blue streaking like ocean water. Then, very carefully drop 1 teaspoon of non-alcoholic creme de cassis (or grenadine, if you prefer red-tinged 'attack' color) near the top so it sinks slightly and gives a dramatic accent near the 'shark.' The syrups will form colorful veins around the coconut cloud.

Create the attack

Place one gummy shark on the rim or gently rest it on top of the coconut cream so it appears to be engaging the 'shark' cloud. Add a lime wheel to the rim and optionally tuck a mint sprig behind the lime for aroma.

Add the shark

Serve immediately with a short straw so drinkers can stir if they want more color mixing. Makes a playful, underage-friendly mocktail perfect for themed parties or family-friendly surf events.

white grape juice

pineapple juice

sweet-and-sour mix (or lemon-lime soda for fizz)

creme de cassis (non-alcoholic blackcurrant syrup or grenadine for color)

blue curaçao syrup (non-alcoholic)

coconut cream (for body / 'white shark')

small gummy shark or shark-shaped candy (for underage fun)

lime wheel

mint sprig (optional)

Rinse the shrimp under cold water, pat dry thoroughly with paper towels. If not already done, peel and devein the shrimp; leave tails on for presentation if desired.

Prepare shrimp

Place the dried shrimp in a bowl and pour the buttermilk over them. Toss to coat and let sit for 15–20 minutes in the refrigerator. This tenderizes and flavors the shrimp.

Marinate

In a medium bowl, whisk together the flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, paprika, garlic powder and cayenne (if using). Add the cold sparkling water or beer and stir until just combined; the batter should be slightly thick but still pourable. Keep the bowl over a larger bowl of ice or refrigerate briefly so the batter stays cold (cold batter gives a crisper fry).

Make batter

Pour about 3 inches of vegetable oil into a deep pot or Dutch oven. Heat to 350°F (175°C). If you don't have a thermometer, test with a small pinch of batter—if it sizzles and browns in about 30–45 seconds, the oil is ready.

Heat oil

Working in small batches (4–6 shrimp at a time to avoid crowding), remove shrimp from the buttermilk allowing excess to drip off, then dip each into the batter to coat completely. Carefully lower battered shrimp into the hot oil. Fry until golden brown and cooked through, 2–3 minutes depending on shrimp size. Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or paper towels; keep warm in a 200°F (95°C) oven if desired while you finish remaining batches.

Coat and fry shrimp

Peel the potatoes if desired and cut into 1/3–1/2 inch thick sticks for classic chips. Place cut fries in a large bowl of cold water and let soak at least 20 minutes (or up to 2 hours) to remove excess starch—this helps them become crisp.

Prepare potatoes

Drain and pat the potato sticks completely dry with kitchen towels. Heat oil in a heavy pot to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until they are softened and just beginning to color. Remove with a slotted spoon and drain on a wire rack or paper towels.

Par-fry (optional but recommended)

Increase oil temperature to 375°F (190°C). Fry the par-fried chips in batches for 2–3 minutes more until golden and crisp. Remove and drain, then immediately season with 1 tsp salt and 1/2 tsp black pepper (adjust to taste).

Final fry

Arrange the golden fried shrimp and hot chips on a platter or individual plates. Sprinkle chopped parsley over the fries if using, add lemon wedges and a small bowl of tartar sauce for dipping. Serve immediately while everything is hot and crispy.

Serve

If you prefer a lighter coating, instead of batter you can dredge shrimp in seasoned flour (same flour mixture without adding water) and fry until golden. Maintain oil temperature between batches for consistent results. Total make-ahead: potatoes can be cut and soaked earlier; shrimp can be kept briefly in buttermilk in the fridge until ready to batter.

Lucy's Collins

Belgian Red Ale

Mermaid Lemonade

Girl ' N The Curl

Lil ' Blue Whale Tiki

Lil ' Shark Attack

Shrimp ' N Chips

Niño Burger

Cheese Quesadilla

Chicken Tenders Taco Plate

Mi Casa, Su Casa

Coco Shrimp

Surf's Up Wings

Pao Pao Shrimp

Gelato Cups

Cloudbreak Cobb Salad

Tres Leches

Light And Fluffy Key Lime Mousse

Bbq Pulled Pork Sandwich

The Juicy Lucy

Fresh Fish Sandwich

Bacon – Brie Chicken Sandwich

Fresh Catch Of The Day

Surfin' Shrimp Salad