Nene Belmont

Muddy River

Grand Ma

Devil's Foot

Lemonade

House Jerk rubbed chicken served over a bed of mixed greens with bell peppers, red onion, carrots, & jalapeño. Served with jalapeño lime cilantro dressing.

Back to Eden

A refreshing blend of pineapple, orange & guava (no free refills)

House Made Fruit Punch

Devil's Foot Ginger Beer

Buchi Kombucha

Canned Sodas

Iced Mint Green Tea

A traditional, naturally fermented Rastafarian drink prepared from herbs, barks & spices.

Lion's Paw Roots Tonic

Organic Coffee from Coffee Library

San Pellegrino

Mixed greens with jerk chicken or tofu. Carrots, purple cabbage & bell peppers. Served with orange balsamic dressing.

Livity

Grilled 3oz tuna steak with mixed greens, grilled pineapple, grape tomatoes, toasted sunflower seeds, gingered feta & a sprig of fresh mint. Served with mango vinaigrette.

Easy Skanking

Chef made soup served with Natty Bread by the cup or bowl.

Soup of the Day

Mixed greens, feta cheese, cherry tomatoes, carrots, kalamata olives & dressing. (+$6 add chicken, tofu or tempeh)

The Groundation

Mixed greens with apples, toasted almonds, chickpeas, smoked gouda dressing.

Empress Menen Salad

Caribbean black beans and rice (Add tofu $6, Add Chicken $6)

Take Me to Jamaica

Going Green

Alfy Red

Mo' Cheese Please

Buttercup

Before starting, place a cocktail glass in the freezer to chill while you prepare the drink.

Chill the Glass

In a cocktail shaker filled with ice, combine 2 oz of gin, 0.5 oz of dry vermouth, 0.25 oz of simple syrup, and 0.5 oz of fresh lemon juice.

Mix the Ingredients

Secure the lid on the shaker and shake vigorously for about 15-20 seconds to ensure the ingredients are well mixed and chilled.

Shake Well

Remove the chilled glass from the freezer and strain the mixture from the shaker into the glass.

Strain into Glass

Add a lemon twist as garnish by twisting the peel over the drink to release its oils, then drop it into the glass.

Garnish

Dry Vermouth

Simple Syrup

Fresh Lemon Juice

Lemon Twist

Collect all the ingredients: Carolina spiced rum, ginger beer, fresh lime juice, lime wedge, and fresh mint leaves.

Gather Ingredients

If preferred, chill a highball glass by filling it with ice water while you prepare the drink.

In a cocktail shaker, add the Carolina spiced rum and fresh lime juice. Fill the shaker with ice and shake well until the mixture is chilled.

Combine Ingredients

Remove the ice water from the chilled glass (if using) and strain the rum mixture into the glass.

Strain and Pour

Top the rum mixture with ginger beer, allowing it to gently mix.

Add Ginger Beer

Garnish the drink with a lime wedge on the rim and a few fresh mint leaves placed on top for aroma.

Garnish the Drink

Serve immediately and enjoy your refreshing Muddy River cocktail.

Serve

Carolina spiced rum

Ginger beer

Fresh lime juice

Lime wedge

Fresh mint leaves

In a medium saucepan, combine 250 ml of water and 250 g of sugar. Heat over medium heat, stirring until the sugar completely dissolves. Once dissolved, remove from heat and let it cool.

Combine Water and Sugar

Once the syrup has cooled, pour in 750 ml of vodka and stir well to combine. This will form the base of your liqueur.

Add Vodka

Slice the vanilla beans lengthwise to expose the seeds. Use a zester to get the zest of the lemon, avoiding the bitter white pith.

Prepare Flavoring Ingredients

Add the sliced vanilla beans, dried lavender, lemon zest, and fresh mint leaves to the vodka and sugar mixture. Stir gently to distribute the flavors.

Transfer the mixture to a clean, airtight glass jar. Seal tightly and let it sit in a cool, dark place for at least 2 weeks, shaking the jar gently every few days to help the flavors meld.

Infuse the Mixture

After 2 weeks, taste the liqueur. If desired, you can add more sugar or additional flavoring ingredients to suit your taste. Let it infuse for additional time if needed.

Taste and Adjust

Once you are happy with the flavor, strain the liqueur through a fine mesh sieve or cheesecloth into clean bottles, discarding the solids.

Strain the Liqueur

Seal the bottles and store them in a cool, dark place. Your Grand Ma liqueur is now ready to be enjoyed! Serve chilled or as a part of a cocktail.

Bottle and Store

Vodka

Sugar

Water

Vanilla Beans

Dried Lavender

Lemon Zest

Fresh Mint Leaves

In a small saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.

Make the Ginger Syrup

Once the sugar is dissolved, add the grated ginger, lime juice, vanilla extract, and cayenne pepper. Stir well to combine.

Add Flavors

Let the mixture simmer for about 10 minutes on low heat to allow the flavors to meld. Remove from heat and let cool.

Simmer

Once cooled, strain the syrup through a fine mesh sieve into a clean jar, discarding the solids.

Strain the Syrup

In a large pitcher or bowl, combine the cooled ginger syrup with the club soda. Stir gently to mix without losing carbonation.

Mix the Drink

Fill glasses with ice cubes and pour the ginger soda mixture over the ice.

Serve Over Ice

Garnish each glass with a lime wedge and a sprinkle of fresh mint leaves.

Granulated Sugar

Fresh Ginger, grated

Fresh Lime Juice

Vanilla Extract

Cayenne Pepper

Club Soda

Ice Cubes

Lime Wedges

Cut the fresh lemons in half and use a juicer or squeeze them by hand to extract juice. Measure out 1 cup of lemon juice.

Juice the Lemons

In a small saucepan, combine 1 cup of granulated sugar with 1 cup of water. Heat over medium heat, stirring until the sugar is completely dissolved. Remove from heat and let cool.

Prepare Sugar Syrup

In a large pitcher, combine the lemon juice, sugar syrup, and 3 cups of cold water. Stir well to mix all ingredients together. Taste and adjust sweetness or tartness as desired.

Blend 1 cup of fresh strawberries until smooth, then strain through a fine mesh sieve to remove seeds. Stir the strawberry puree into the prepared lemonade and serve over ice.

Strawberry Lemonade

Muddle 1 cup of fresh mint leaves in the bottom of the pitcher before adding the lemonade mixture. Let it steep for at least 30 minutes before serving for a refreshing mint flavor.

Mint Lemonade

Blend 1 cup of fresh raspberries until smooth, then strain through a fine mesh sieve to remove seeds. Stir the raspberry puree into the prepared lemonade and serve over ice.

Raspberry Lemonade

Blend 1 cup of fresh blueberries until smooth, then strain through a fine mesh sieve to remove skins. Stir the blueberry puree into the prepared lemonade and serve over ice.

Blueberry Lemonade

Fresh Lemons

Fresh Strawberries

Fresh Raspberries

Fresh Blueberries

In a bowl, mix together jerk seasoning, olive oil, garlic powder, salt, and black pepper. Rub the mixture all over the chicken thighs and let marinate for at least 30 minutes, preferably overnight.

Marinate the Chicken

Preheat the grill or oven to medium-high heat. Grill or bake the marinated chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes before slicing.

Cook the Chicken

While the chicken is cooking, wash and chop the mixed greens, bell peppers, red onion, carrots, and jalapeño. Slice the bell peppers and carrots into thin strips, and finely chop the red onion and jalapeño (remove seeds for less heat).

Prepare the Salad Ingredients

In a large salad bowl, combine the mixed greens, bell peppers, red onion, carrots, and jalapeño. Toss gently to combine.

Assemble the Salad

In a blender, combine fresh cilantro, jalapeño, lime juice, olive oil, honey, and salt. Blend until smooth. Taste and adjust seasoning if necessary.

Make the Dressing

Slice the grilled jerk chicken and place it over the prepared salad. Drizzle with jalapeño lime cilantro dressing before serving.

Serve the Dish

Chicken thighs

Jerk seasoning

Olive oil

Garlic powder

Salt

Black pepper

Mixed greens

Bell peppers

Red onion

Carrots

Jalapeño

Fresh cilantro

Lime juice

Honey

Begin by cutting the fresh pineapple into small chunks, ensuring there are no tough core pieces. Measure out 2 cups of the pineapple chunks.

Prepare the Fruits

Squeeze enough fresh oranges to get 1 cup of orange juice. Strain if necessary to remove any seeds or pulp.

Juicing the Oranges

Pour 1 cup of guava juice into a mixing bowl. If using fresh guavas, blend them and strain to get the juice.

Guava Juice

In a large pitcher, combine the pineapple chunks, orange juice, and guava juice. Stir gently to mix the flavors.

Combine the Juices

Add 1 tablespoon of sugar and 1 tablespoon of honey to the pitcher. Stir well until the sugar and honey are fully dissolved.

Add Sweeteners

Squeeze lime juice into the mixture to taste. Start with half a lime and adjust according to your preference.

Add Lime Juice

Tear the mint leaves to release their aroma and add them to the pitcher. Pour in 2 cups of sparkling water to give the punch a refreshing fizz.

Add Mint and Sparkling Water

Stir the mixture gently. Pour into glasses filled with ice and garnish with additional mint leaves or fruit slices if desired.

Pineapple, fresh

Orange juice, freshly squeezed

Guava juice

Lime, juiced

Mint leaves, fresh

Sparkling water

Peel and finely grate the fresh ginger root to yield approximately 1 cup of ginger pulp.

Prepare the Ginger

In a large pot, combine the grated ginger, sugar, lemon juice, and 4 cups of water. Bring to a boil over medium-high heat, stirring until the sugar dissolves.

Once boiling, remove the pot from heat and allow the mixture to cool to room temperature.

Cool the Mixture

Once cooled, sprinkle the active dry yeast over the ginger mixture and stir gently to combine. Let it sit for about 10 minutes until it becomes frothy.

Add Yeast

Cover the pot with a clean cloth and let it sit at room temperature for 24-48 hours to ferment. The longer it ferments, the fizzier it will become.

Ferment the Ginger Beer

After fermentation, strain the mixture through a fine mesh sieve or cheesecloth into a clean container to remove the ginger pulp.

Filter the Mixture

Pour the strained ginger beer into clean bottles, leaving some space at the top. If using optional flavorings, add them now (e.g., mint leaves, lime juice, or cucumber slices).

Bottle the Ginger Beer

Seal the bottles tightly and let them sit at room temperature for another 24 hours to carbonate. After this, refrigerate the ginger beer.

Seal and Store

Serve cold over ice. Enjoy the refreshing flavors of your homemade Devil's Foot Ginger Beer!

Fresh Ginger Root

Lemon Juice

Yeast (active dry)

Bottled Water

Mint Leaves

Lime Juice

Cucumber (sliced)

In a large pot, bring 4 cups of water to a boil. Once boiling, remove from heat and add 1 cup of sugar, stirring until fully dissolved. Add 4 black tea bags and let steep for about 15 minutes.

Prepare the tea base

After steeping, remove the tea bags and allow the sweetened tea to cool to room temperature.

Cool the tea

Once the tea is cool, pour it into a clean glass jar or fermentation vessel. Add 1 cup of kombucha starter tea and gently place the SCOBY on top of the liquid.