Sprite

Coca Cola Classic

Tahitian Vanilla, Orange Creamsicle, Caramel Cruiser, Soothing Strawberry & Chocolate Lava.

Milkshakes

Hatch Burger

between two homemade brownies slathered with marshmallow fluff, served hot in an iron pot. For extreme munchies add a scoop ice cream for just $1.25!

Pot Brownies

Shred the waves with this double deckered creation. Two Relapse Burgers, topped with Cheddar Cheese, Lettuce, Onions, Tomatoes, Pickles and 1000 Island.

Mac Gnarly Burger

Hangover Burger

PBJ & Bacon Burger

Need a fix?...of protein that is, then this cobby concoction will surely Candied Pecans topped with crispy Rehab Onions on a bed of Romaine lettuce served with dressing of your choice.

Carol's Cobb

Iceberg lettuce, tomatoes, colby jack, house made taco meat & Doritos tossed in chipotle ranch Finished with chopped cilantro, sour cream and avocado slices.

Nacho Taco Salad

A Spanish Masterpiece created with a blend of Iceberg and Romaine lettuce, Tomatoes, Cilantro, Scallions and Corn Tortilla Strips tossed with Chipotle Ranch. Then topped with Spicy Grilled Chicken sautéed in Peppers and Onions, more Tortilla Strips, shredded Cotija, Colby Jack cheese, a dollop of Sour Cream and a sprinkle of Cilantro. It's Art for your Hunger! *try as a wrap

Rodrigo Da Vinci

These tender strips of breaded calamari sautéed in garlic and herb sauce will rescue your hunger. Served with lemon wedges and a side of Original Marinara.

Calamari

Three Crunchy Amigos to help get the party started! House made taco meat, fresh crunchy taco shells, lettuce and tomatoes served with a side of salsa & sour cream.

Crunchy Tacos

Philly Cheese Fries

Skin-On Fries smothered in Rehab's own Beef & Bean Chili topped with nacho cheese sauce, fresh salsa and a dollop of sour cream.

Chili Cheese Fries

Colby Jack Cheese is the Dealio in this Kickin classic. Served with sides of Sour Cream and Salsa. Add Grilled Chicken or Pulled Pork for only $4.50

Quesadillio

A flavorful blend of Green Chile's, Cheeses and tender Grilled Chicken served with Fresh Corn Tortilla Chips for Dippin.

Nelson's Verde Con Pollo

Chips & Salsa

Rehab's own Beef & Bean Chili served in a bag of crunchy Fritos. Topped with Shredded Cheese, Salsa, a dollop of Sour Cream and a smidgen of fresh chopped Cilantro. This Chili Rocks!

Chili Con Fritos

Recover with these thick cut Vidalia Onion Rings with your choice of sauce for dippin. You'll be beachin' it soon.

Onion Rings

Combine 1 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat. Stir until the sugar completely dissolves and the mixture just comes to a gentle simmer (do not let it boil vigorously).

Make simple citrus syrup

Add the lemon zest and lime zest to the pan. Reduce heat to low and let the syrup gently infuse for 3–4 minutes, stirring occasionally to release citrus oils from the zest.

Remove the pan from heat. Stir in the fresh lemon juice and fresh lime juice. If using, add 1/4 tsp neutral citrus extract to boost aroma. Let the syrup cool to room temperature (about 20–30 minutes).

Once cooled, strain the syrup through a fine mesh sieve into a clean container to remove the zests and any solids. This yields a clear, flavored simple syrup. Chill in the refrigerator if you are not using immediately.

Fill a large pitcher or 4 serving glasses with ice (about 2 cups total). For each 1 cup (8 fl oz) of soda you plan to make, measure and add 2 tablespoons of the citrus syrup. (For the full recipe quantities: add 1/2 cup syrup to 4 cups soda.)

Assemble the homemade Sprite-style soda

Pour chilled soda water or club soda (4 cups) slowly into the pitcher or glasses over the back of a spoon to preserve carbonation and gently mix with the syrup. Taste and adjust: add more syrup 1 tsp at a time for more sweetness/citrus, or dilute with more soda water if too sweet.

Garnish each glass with lemon and lime slices. Serve immediately while fizzy.

granulated sugar

water

lemon zest (about 1 medium lemon)

lime zest (about 1 medium lime)

fresh lemon juice

fresh lime juice

neutral citrus extract or lemon-lime extract (optional, for extra aroma)

plain chilled soda water or club soda

lemon slices (for garnish)

lime slices (for garnish)

If you prefer extra cold soda, place your serving glass in the freezer for 10–15 minutes before preparing.

Chill glass (optional)

Fill a tall serving glass about three-quarters full with ice cubes (approximately 6 medium cubes). Using fresh, not melted ice, helps keep the drink crisp and less diluted.

Open a chilled 12 fl oz can or pour from a chilled bottle of Coca‑Cola. Tilt the glass slightly and pour the Coca‑Cola slowly down the side to preserve carbonation and reduce foaming. Stop when the liquid reaches about 1⁄4 inch from the rim.

If desired, garnish with a lemon wedge on the rim or add a maraschino cherry. Squeeze the lemon wedge lightly into the drink for a subtle citrus note, then drop or serve on the rim.

Serve immediately with a straw or stirring spoon. Remind drinkers not to leave the glass in direct sunlight or a warm place to preserve carbonation and flavor.

Coca‑Cola (chilled)

Ice cubes

Lemon wedge (optional)

Maraschino cherry (optional)

Chill four tall milkshake glasses in the freezer for at least 10 minutes so shakes stay cold longer.

In a blender, combine 3 cups whole milk, 6 cups vanilla ice cream, 2 tablespoons granulated sugar and 2 tablespoons light corn syrup. Reserve heavy cream and ice cubes — add later if you want thicker texture. Start with a low speed to break up ice cream, then blend on medium-high until smooth (about 20–30 seconds).

Taste base for sweetness and texture. If shake is too thin, add up to 1 cup cold heavy cream or up to 1 cup ice cubes and blend briefly until incorporated. If too thick, add small splashes (1–2 tbsp) of milk and re-blend.

After making the base, pour approximately 2 cups of the blended base back into the blender. Add 2 teaspoons Tahitian vanilla bean paste (or 1 teaspoon extract) and, if using, seeds from 1 scraped vanilla bean. Blend on low just to incorporate (10–15 seconds).

Prepare vanilla shake

Pour into one chilled glass. Top with a dollop of whipped cream and a few vanilla bean seeds or a light dusting of sugar. Serve immediately.

Measure 2 cups of the base into the blender. Add 1 cup fresh orange juice, 1 tablespoon orange zest and 1 teaspoon vanilla extract. Blend on medium speed until the mixture is fully combined and frothy (about 15–20 seconds).

Prepare creamsicle shake

Taste and adjust: add 1–2 teaspoons sugar or preserves if more sweetness is desired. Pour into a chilled glass rimmed with a bit of orange zest or sugar. Garnish with an orange slice and a swirl of whipped cream. Serve immediately.

Return 2 cups of base to the blender. Add 1 cup caramel sauce and 1 teaspoon sea salt (omit or reduce for unsalted). Blend briefly on medium until smooth and streak-free (about 15 seconds).

Prepare caramel shake

To create a cruiser look, drizzle additional caramel sauce inside the chilled glass before pouring the shake. Pour shake into glass, top with whipped cream and a final drizzle (approximately 1 teaspoon) of caramel and a pinch of sea salt. Serve immediately.

If using fresh strawberries, macerate 2 cups hulled and quartered strawberries with 1 teaspoon lemon juice and 2 teaspoons strawberry jam (optional) for 10 minutes to bring out juices. Put 2 cups of the base into the blender and add the macerated strawberries (with juices). Blend on medium-high until smooth, 20–30 seconds. For a seeded texture, pulse briefly instead of fully pureeing.

Prepare strawberry shake

Taste and adjust sweetness with a teaspoon of sugar or jam if needed. Pour into a chilled glass, top with whipped cream and garnish with two strawberry halves. Serve immediately.

Warm 1/4 cup of the hot fudge sauce slightly (microwave 10–15 seconds) to make it pourable. Put 2 cups of the base in the blender and add 4 oz finely chopped bittersweet chocolate (or 3 tablespoons good cocoa powder) and 2 teaspoons espresso or strong coffee. Blend on medium-high for 20–30 seconds until chocolate is fully incorporated and shake is velvety.

Prepare chocolate shake

To create the 'lava' effect, drizzle warmed hot fudge around the inside of the chilled glass and a spoonful in the center after pouring the shake. Top with whipped cream and chocolate shavings. Serve immediately while hot fudge is still slightly warm for the lava contrast.

For each milkshake, finish with a generous swirl of whipped cream. Add the appropriate garnish: orange slice/curl for Orange Creamsicle, strawberry halves for Soothing Strawberry, caramel drizzle and a pinch of sea salt for Caramel Cruiser, chocolate shavings and extra hot fudge for Chocolate Lava, and vanilla bean seeds or a light dusting of vanilla sugar for Tahitian Vanilla.

Serve with a straw and a long spoon. If preparing multiple flavors, clean the blender between flavors or rinse thoroughly to avoid flavor transfer.

Store any leftover base (without additions) covered in the refrigerator for up to 24 hours. Shake may separate slightly—re-blend briefly before serving.

whole milk

vanilla ice cream

light corn syrup (or simple syrup)

cold heavy cream (for thicker shakes/whipped topping)

ice cubes (optional, for thicker texture)

Tahitian vanilla bean paste (or extract)

vanilla bean seeds (optional, scraped from 1 bean)

fresh orange juice (preferably blood/orange mix)

orange zest

vanilla extract

store-bought or homemade caramel sauce

sea salt (for salted caramel)

fresh strawberries, hulled and quartered (or thawed frozen)

lemon juice

strawberry jam or preserves (optional, for extra sweetness)

bittersweet chocolate, finely chopped (or good-quality cocoa powder)

hot fudge sauce (for lava effect)

espresso or strong coffee (optional, to deepen chocolate flavor)

whipped cream

chocolate shavings

orange slices or curls

fresh strawberry halves

caramel drizzle

sprinkles (optional)

Preheat broiler to high (or heat a gas burner/skillet). Place whole Hatch chiles on a rimmed baking sheet and the halved onion (cut with root intact) cut-side down. Broil 8–12 minutes, turning chiles occasionally, until skins are blackened and blistered and onion edges are deeply charred. Alternatively, char chiles directly over a gas flame or in a very hot cast-iron skillet, and sear onion slices in the skillet.

Roast chiles and char onion

Immediately transfer roasted chiles and onion to a bowl and cover tightly with plastic wrap (or place in a sealed paper bag) for 10 minutes to steam—this loosens skins. Peel skins off the chiles and onion. Remove seeds and stems from chiles if you prefer milder flavor. Slice chiles into 1/4" strips and thinly slice the onion. Toss slices with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Set aside.

Steam and peel

Divide 1 lb ground beef into two 6–7 oz balls. Gently form into patties about 3/4" thick and slightly wider than the buns, making a shallow dimple in the center of each patty to reduce shrinking. Handle minimally to avoid compacting the meat.

Form patties

Season both sides of the patties with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/4 tsp smoked paprika, dividing evenly between patties.

Season

Heat a large skillet or griddle over medium-high heat and add 1 tbsp vegetable oil. When hot and shimmering, add the patties. Cook undisturbed 3–4 minutes until a brown crust forms, flip and cook 2–3 minutes for medium (adjust time for desired doneness). In the last 1 minute of cooking, place a slice of pepper jack on each patty and cover pan to melt cheese.

Cook patties

While patties cook, combine 2 tbsp mayonnaise, 1 tbsp sour cream, 1/2 tsp lime juice, 1 tbsp chopped cilantro and 1/2 tsp hot sauce (optional) in a small bowl. Stir until smooth and taste; adjust salt or lime as needed. This creamy sauce will complement the roasted chiles.

Make Hatch sauce

Butter the cut sides of the 2 buns (about 1 tbsp butter total). In a skillet over medium heat, toast buttered sides until golden and crisp, about 1–2 minutes. Remove and keep warm.

Toast buns

Spread about half of the Hatch sauce on the bottom bun. Place a lettuce leaf, then the cheese-topped patty. Top the patty with a generous portion of the roasted Hatch chile and onion mixture (about half). Add tomato slices and 2 pickle slices. Spoon remaining sauce on the top bun and close the burger. Repeat for the second burger.

Assemble burgers

Serve immediately while hot. Provide extra roasted chiles and reserved sauce on the side if desired.

Serve

ground beef (80/20)

salt

black pepper

garlic powder

smoked paprika

vegetable oil (for cooking)

fresh Hatch chiles (or Anaheim)

yellow onion

olive oil

pepper jack cheese slices

mayonnaise

sour cream

lime juice

chopped cilantro

hot sauce (optional)

burger buns (brioche or potato)

butter (room temp, for toasting)

lettuce leaves

tomato

pickle slices

Preheat the oven to 350°F (175°C). Line two 8x8-inch baking pans with parchment paper, leaving an overhang to lift brownies out later. Lightly butter the pans or spray with nonstick spray.

Prep

In a medium saucepan over low heat (or in a heatproof bowl set over a pot of simmering water), melt 1 cup butter until just liquid. Remove from heat and stir in the chopped chocolate or chocolate chips until smooth. Let cool slightly, about 3–5 minutes.

Melt butter and chocolate

Whisk the sugar into the warm butter-chocolate mixture until combined. Add the eggs one at a time, whisking after each addition until smooth. Stir in the 2 tsp vanilla.

Mix wet ingredients

In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder until evenly combined.

Combine dry ingredients

Fold the dry ingredients into the wet mixture gently, stirring just until no streaks of flour remain. Fold in the chocolate chips. Do not overmix.

Finish batter

Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated 350°F oven for 18–22 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (do not overbake; you want fudgy brownies). Rotate pans halfway through baking for evenness.

Bake

Remove pans from oven and set on a rack. Let brownies cool in the pans 20–30 minutes, then use the parchment overhang to lift them out and cool completely on a rack. Cooling completely makes assembly easier; if you prefer hot pot brownies, you can assemble warm but handle carefully.

Cool

If using an iron skillet for serving, set it on the stove over low heat for 1 minute then remove. Brush the bottom and sides lightly with 1 tablespoon softened butter to prevent sticking and to warm the pot slightly.

Prepare pot

Trim the cooled brownie layers if needed so they stack level. Place one brownie layer into the warm buttered skillet or small iron pot. Spread about half (roughly 3/4 cup) of the marshmallow fluff evenly over the first brownie. Top with the second brownie layer pressing gently to adhere. If serving immediately and wanting a molten center, you may briefly (10–20 seconds) warm the assembled pot in a 325°F oven until the fluff just softens — watch carefully to avoid burning.

Layer brownies and marshmallow fluff

Dot the top edge with the remaining 1 tablespoon of butter to add a glossy finish. Sprinkle a small pinch (about 1/4 tsp) of coarse salt over the top if desired. Serve the pot hot straight from the iron pot with a spoon.

Finish and serve hot

For an extra indulgence, add 1 scoop of vanilla ice cream on top or to the side. If you warmed the assembled pot in the oven, place the ice cream on top just before serving so it melts attractively into the marshmallow layer.

Optional: Extreme munchies

Leftover brownies (without fluff) can be wrapped and stored at room temperature up to 3 days or refrigerated up to 5 days. To reheat assembled pot brownies, warm in a 325°F oven for 5–8 minutes until heated through and marshmallow is soft. Add ice cream just before serving.

Storage & Reheat

unsalted butter

large eggs

all-purpose flour

unsweetened cocoa powder

baking powder

semisweet chocolate chips or chopped chocolate

marshmallow fluff (or marshmallow creme)

unsalted butter (for pot and finishing)

coarse salt (optional, for finishing)

vanilla ice cream (optional, for serving)

8-inch cast-iron skillet or small iron pot (for serving)

8x8-inch square baking pan

parchment paper

Place the 2 lbs of ground beef into a mixing bowl. Add 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika and 1 tsp garlic powder (optional). Gently fold ingredients into the meat until just combined — do not overwork, keep mixture loose for a juicy burger.

Prepare beef mixture

Divide the mixture into 4 equal portions (about 8 oz / 225 g each). Lightly shape each portion into a round patty about 3/4" thick and slightly wider than the buns (they will shrink while cooking). Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Heat a heavy skillet or griddle over medium-high heat and add 2 tsp vegetable oil. When oil is shimmering and the surface is hot, place patties on the griddle leaving space between them. Cook undisturbed 3–4 minutes until a dark crust forms. Flip and cook 2 minutes, then place a slice of cheddar onto each patty and cook another 1–2 minutes until cheese melts and internal temperature reaches 160°F (71°C) for medium-well. Remove patties to a warm plate and let rest 3 minutes.

Spread softened butter on cut sides of 4 buns. Place buns butter-side down in a clean skillet over medium heat or on the griddle and toast until golden, about 1–2 minutes. Remove and keep warm.

While patties cook, thinly slice the tomato and onion. Rinse and dry lettuce. Have dill pickle chips ready.

Prepare produce

Stir the 1000 Island dressing to ensure it's evenly combined. Spoon a generous amount (about 1.5 tbs) onto the bottom bun of each burger.

Sauce

Build each double-decker burger as follows: bottom bun with 1000 Island, place 1 cheddar-topped patty, add a few pickle chips (4 per layer), add a small handful of shredded lettuce and a few onion rings. Add the second cheddar-topped patty on top of that layer, then add a tomato slice, more lettuce and onion as desired, extra pickles if you like, and finish with a generous spread of 1000 Island on the top bun. Cap the burger and press gently to set.

Insert a skewer through the center to stabilize if needed. Serve immediately with fries or chips and extra 1000 Island on the side.