1/2 lb. snow crab legs, 1/2 lb. shrimp (no head), 1/2 lb. all-meat sausage, 1 boiled egg, 1 corn, 1 potato. No substitution*

Famous Low Country Boil

Our boiling seafood tastes better with your hands! No substitutions.

Boiling Full Pound

Hard Cider

Knob Creek

Glenfiddich

Courvoisier

Maker's Mark

Jim Beam

Captain Morgan

Hennessy

Seagrams

Stella Rosa

Modelo

PIER 88

Lobster Tail

Dungeness

King Crab Legs

Shrimp

Crawfish

Snow Crab Legs

Blue Crab

Fried Tilapia

Fried Catfish

Chicken Tender

Gather all ingredients including snow crab legs, shrimp, sausage, boiled egg, corn, potato, Old Bay seasoning, salt, and water.

Prepare the Ingredients

In a large pot, add 4 quarts of water and 1 tablespoon of salt. Bring to a boil over high heat. Once boiling, add the medium potato and cook for about 15 minutes or until fork-tender.

Boil the Potato

After the potato has cooked for 15 minutes, add the ear of corn (cut in half if desired) and the all-meat sausage to the pot. Cook for an additional 5 minutes.

Add Corn and Sausage

Next, add the snow crab legs and shrimp to the pot along with 3 tablespoons of Old Bay seasoning. Cook for another 5-7 minutes until the shrimp are pink and the crab legs are heated through.

Add Seafood

In the last minute of cooking, gently place the boiled egg into the pot to heat it up without cracking.

Add Boiled Egg

Once everything is cooked, carefully drain the contents of the pot into a colander. Allow to cool slightly before serving. Arrange the shrimp, crab legs, sausage, potato, corn, and boiled egg on a large platter or newspaper for a traditional presentation.

Drain and Serve

snow crab legs

shrimp (no head)

all-meat sausage

boiled egg

corn

potato

Old Bay seasoning

salt

water

Rinse the live lobsters, shrimp, snow crab legs, and mussels under cold running water to remove any debris.

Prepare the Seafood

Mince the garlic cloves and cut the lemon into quarters.

Chop Garlic and Lemon

In a large pot, combine 4 quarts of water, 2 tablespoons of salt, 1 cup of Old Bay seasoning, minced garlic, quartered lemon, and 2 bay leaves. Stir to mix well.

Prepare the Cooking Pot

Place the pot on high heat and bring the mixture to a rolling boil.

Boil the Water

Once boiling, carefully add the lobsters first, followed by the shrimp, snow crab legs, and mussels. Stir gently to immerse all seafood.

Add the Seafood

Cover the pot and let the seafood boil for about 10-12 minutes or until the lobsters turn bright red and the shrimp are pink and opaque.

Cook the Seafood

Turn off the heat and carefully remove the pot from the stove. Use a slotted spoon to take the seafood out and place it in a large serving bowl.

Remove from Heat

In a small saucepan, melt 1 cup of butter over low heat.

Melt the Butter

Once melted, stir in 1 teaspoon of garlic powder and 2 tablespoons of hot sauce. Mix well.

Add Seasoning

Pour the dipping sauce into a small bowl and serve alongside the boiled seafood.

Serve with Seafood

Live Lobster

Large Shrimp

Mussels

Old Bay Seasoning

Garlic Cloves

Lemon

Salt

Bay Leaves

Water

Butter

Garlic Powder

Hot Sauce

Before you begin, sanitize all your equipment including fermentation vessel, stirring spoon, and airlock to prevent contamination.

Sanitize Equipment

Pour the fresh apple juice into your sanitized fermentation vessel.

Prepare Apple Juice

Dissolve the granulated sugar in 2 cups of water. Pour this mixture into the fermentation vessel with the apple juice.

Add Sugar and Water

Crush the Campden tablet and add it to the mixture. This will help to kill off any wild yeasts and bacteria.

Add Campden Tablet

After waiting for 24 hours, sprinkle the champagne yeast over the mixture. Do not stir; let it sit on top for a few minutes.

Add Yeast

Seal the fermentation vessel with an airlock and store it in a cool, dark place. Ensure the temperature is between 60-75°F (15-24°C).

Seal and Store

Allow the mixture to ferment for about 1-2 weeks, checking periodically for bubbling in the airlock. This indicates fermentation is occurring.

Ferment

Once fermentation is complete, sanitize your bottles and caps.

Prepare Bottles

Using a siphon, transfer the cider into the bottles, leaving about an inch of headspace at the top.

Bottle the Cider

Cap the bottles securely. If using flavorings, add a cinnamon stick, clove, or a piece of vanilla bean to each bottle before capping.

Cap the Bottles

Store the bottles in a cool, dark place for another 1-2 weeks to carbonate.

Condition

Once conditioning is complete, chill the bottles in the refrigerator before serving. Enjoy your homemade hard cider!

Chill and Serve

Fresh Apple Juice

Granulated Sugar

Champagne Yeast

Campden Tablets

Cinnamon Sticks

Cloves

Vanilla Bean

Select a chilled rocks glass or a bourbon tumbler. Optional: rim the glass with sugar for an added touch.

Prepare the Glass

In a cocktail shaker, add 2 oz of Knob Creek Bourbon, 0.5 oz of fresh lemon juice, 0.5 oz of simple syrup, and 2 dashes of Angostura bitters.

Mix Ingredients

Fill the shaker with ice cubes, about 1 cup, to ensure the cocktail is properly chilled.

Add Ice

Secure the lid on the shaker and shake vigorously for about 15-20 seconds until well mixed and chilled.

Shake the Mixture

Strain the mixture into the prepared glass filled with fresh ice, if desired.

Strain and Serve

Garnish the drink with a lemon wheel slice on the rim of the glass.

Garnish

Knob Creek Bourbon

Fresh Lemon Juice

Simple Syrup

Angostura Bitters

Ice Cubes

Lemon Wheel (for garnish)

Collect all the ingredients needed for the Glenfiddich cocktail, including Glenfiddich Single Malt Scotch Whisky, fresh lemon juice, simple syrup, lemon twist, and Angostura bitters.

Step 1: Gather Ingredients

Choose a chilled cocktail glass or an old-fashioned glass. If desired, you can chill the glass by filling it with ice water while you prepare the drink.

Step 2: Prepare the Glass

In a cocktail shaker, combine 2 oz of Glenfiddich Single Malt Scotch Whisky, 0.5 oz of fresh lemon juice, and 0.5 oz of simple syrup. Fill the shaker with ice and secure the lid.

Step 3: Mix the Ingredients

Shake the cocktail shaker vigorously for about 15-20 seconds to ensure that all ingredients are well combined and chilled.

Step 4: Shake the Cocktail

Remove the ice water from your glass (if you used it to chill) and strain the cocktail mixture into the prepared glass.

Step 5: Strain into Glass

Add 2 dashes of Angostura bitters on top of the drink for added complexity and flavor.

Step 6: Add Bitters

Garnish the cocktail with a lemon twist. Twist the lemon peel over the drink to release the oils before placing it in the glass.

Step 7: Garnish

Serve the Glenfiddich cocktail immediately and enjoy responsibly.

Step 8: Serve

Glenfiddich Single Malt Scotch Whisky

Lemon Twist

Gather a cocktail shaker and fill it with ice cubes to chill your drink.

Prepare the Shaker

Add the Courvoisier Cognac, simple syrup, fresh lemon juice, and Angostura bitters into the shaker.

Combine Ingredients

Secure the lid on the shaker and shake vigorously for about 15 seconds to mix and chill the ingredients.

Strain the mixture into a chilled cocktail glass.

Twist the lemon peel over the drink to release its oils and drop it into the glass.

Add the Garnish

Courvoisier Cognac

Begin by placing a cocktail glass in the freezer for about 10 minutes or fill it with ice water to chill while you prepare the drink.

Chill the Glass

In a mixing glass filled with ice, pour in 2 oz of Maker's Mark Bourbon and 1 oz of Sweet Vermouth.

Mix the Ingredients

Add 2 dashes of Orange Bitters to the mixing glass.

Add Bitters

Stir the mixture gently for about 30 seconds until well chilled and properly diluted.

Stir

Remove the cocktail glass from the freezer (or discard the ice water) and strain the mixed drink into the chilled glass.

Strain into Glass

Express the oils from the Orange Twist over the drink and place it on the rim. Drop a Maraschino Cherry into the drink for garnish.

Serve immediately and enjoy your Maker's Mark cocktail!

Enjoy

Maker's Mark Bourbon

Sweet Vermouth

Orange Bitters

Orange Twist

Maraschino Cherry

Chill an old-fashioned glass by placing it in the freezer or filling it with ice water for a few minutes.

In a mixing glass, combine 2 oz of Jim Beam Bourbon, 0.5 oz of simple syrup, and 2 dashes of Angostura bitters.

Fill the mixing glass with ice and stir the mixture gently for about 30 seconds until well chilled.

Remove the ice from the chilled old-fashioned glass and strain the mixture from the mixing glass into the prepared glass.

Strain

Express the oils from the orange peel over the drink by holding it over the glass and twisting. Then drop the peel into the drink along with a maraschino cherry.

Add Garnishes

Jim Beam Bourbon

Orange Peel

Take a highball glass or a tall glass and fill it with ice cubes.

Measure 2 oz of Captain Morgan Spiced Rum using a jigger and pour it over the ice in the glass.

Pour the Rum

Pour 4 oz of cola into the glass, filling it to your desired level.

Add the Cola

Squeeze 0.5 oz of fresh lime juice into the cocktail for a zesty flavor.

Add Fresh Lime Juice

Place a lime wedge on the rim of the glass for garnish.

Stir gently to combine the ingredients and serve immediately.

Serve

Captain Morgan Spiced Rum

Cola

Fresh Lime Juice

Lime Wedge

Begin by chilling your cocktail glass. You can do this by filling it with ice water and setting it aside while you prepare the drink.

In a cocktail shaker, add Hennessy Cognac, fresh lemon juice, simple syrup, and Angostura bitters.

Fill the shaker with ice cubes to ensure that the mixture is well chilled.

Securely fasten the lid on the shaker and shake vigorously for about 15 seconds until the mixture is thoroughly chilled.