Pan Seared Scallops

Classic Cocktails Available

charred jalapeno-infused tequila / grapefruit / agave / lime / spicy rim

Spicy Paloma Rita

dragon distillery figzilla whiskey / muddled orange / orange bitters

New Style

gin / strawberry-rhubarb syrup / mint / lemon / club soda

Strawberry Rhubarb Gin Fizz

watermelon / mint / dealer’s choice (vodka/rum/gin/tequila) / ginger beer / lime

Sandia Mule

spicy tequila / dekuyper crave choc chili liqueur / peanut butter syrup / tajin / cream

Coco Loco

dragon distillery chainmail cherry almond vodka / mozart chocolate liqueur / cream / choc syrup

Devil's Kiss

gin / orange liqueur / singed rosemary / cranberry juice / lime juice

Cranberry Orange G & T

spanish red / vanilla / pomegranate juice / orange liquer / cinnamon stick

Creeklife Sangria

stoli salted caramel vodka / apple juice / prosecco / cinnamon sugar rim

Salted Caramel Mimosa

bulleit rye / apple butter / ginger beer / cinnamon

Harvest Moon

bone-in thigh / korean wing sauce / spicy maple butter

Chicken & Waffles

pommes aligot / sweet thai chile brussels sprouts

Korean Grilled Pork Loin

8oz flat iron / handcut fries / herb compound butter

Steak Frites

sweet thai chile brussels sprouts / hazelnut salsa

Grilled Salmon

cheddar grits / tomato gravy / sweet thai chile brussels sprouts

Blackened Catfish

Fish & Chips

bacon / buttermilk biscuits / carrots + peas

Chicken Pot Pie

Catfish Po Boy

cab sauv onions / free-range over-easy egg / white cheddar / bacon / special sauce

Burger

chipotle mayo / white cheddar / lettuce+tomato

Black Bean

shaved parmesan / anchovy / roasted herbed croutons

Grilled Caesar

chickpeas / dijon mustard / chopped red onion

Vegan 'Tuna' Salad

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the finely chopped shallot and garlic and cook, stirring, until translucent and fragrant, about 2 minutes but do not brown.

Sauté aromatics

Add the peas and hot stock to the pan. Bring to a gentle simmer and cook until peas are bright and tender, 3–4 minutes for frozen peas, 1–2 minutes for fresh peas.

Cook peas

Transfer the cooked peas, shallot, garlic, fresh mint leaves, remaining 1 tablespoon olive oil, lemon zest and juice, salt and pepper to a blender or food processor. Purée until very smooth, adding up to 2 tablespoons additional hot stock or water if needed to reach a silky consistency.

Blend purée

Pass the purée through a fine mesh sieve if desired for extra silkiness. Stir in the cold diced butter until melted and incorporated. Taste and adjust seasoning. Keep warm at low heat or cover and hold at room temperature while searing scallops.

Finish purée

Pat scallops very dry with paper towels on both sides. Remove and discard the small side-muscle if still attached. Season both sides lightly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (reserve remaining salt/pepper for garnish). Let rest at room temperature for 5 minutes.

Prepare scallops

In a medium skillet over medium heat, cook the bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain, then roughly chop into 1/2-inch pieces. Reserve 1 tablespoon of the rendered bacon fat and discard or save the rest for another use.

Cook bacon

Use a large heavy-bottomed skillet (preferably stainless steel or cast iron). Add the neutral oil and reserved 1 tablespoon bacon fat to the hot skillet and heat until shimmering but not smoking over medium-high heat. Add scallops in a single layer, leaving space between them; do not overcrowd. Sear without moving until a deep golden-brown crust forms, 1.5–2 minutes. Flip and add 2 tablespoons unsalted butter to the pan. Tilt the pan and spoon the foaming butter over the scallops for another 1–1.5 minutes until scallops are opaque in the center and register about 115–120°F (slightly under for carryover). Remove scallops to a plate and let rest 1 minute.

Pan-sear scallops

Spread about 2–3 tablespoons of warm spring pea purée on each of 4 plates (or arrange as desired). Place 3 scallops on top of each smear of purée. Scatter chopped crispy bacon over the scallops and purée. Dot with any butter-pan juices from the skillet. Finish with a squeeze of the remaining half lemon over the scallops, sprinkle with the remaining salt and pepper to taste, and garnish with the minced fresh mint leaves. Serve immediately.

Finish and plate

large sea scallops (dry-packed)

bacon

unsalted butter

neutral oil (vegetable or grapeseed)

kosher salt

freshly ground black pepper

fresh mint leaves (for garnish) - minced

lemon (juice)

frozen or fresh peas

shallot (small) - finely chopped

garlic clove - peeled

fresh mint leaves

vegetable or chicken stock (hot)

olive oil

unsalted butter (cold, diced)

lemon (zest + juice)

In a cocktail shaker, combine vodka, gin, rum, tequila, triple sec, lemon juice, simple syrup, and bitters.

Prepare the Base

Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.

Shake It Up

Strain the mixture into a chilled cocktail glass and garnish with a lemon twist if desired.

Strain and Serve

Start with a champagne flute and add peach puree to the bottom of the glass.

Prepare the Glass

Slowly pour champagne over the peach puree, allowing it to mix gently.

Add Champagne

Drizzle grenadine into the glass so that it sinks to the bottom, creating a beautiful gradient effect.

Add Grenadine

Garnish with a lemon twist and a couple of mint leaves on top for added freshness.

Garnish

Vodka

Tequila

Triple Sec

Lemon Juice

Simple Syrup

Bitters

Champagne

Peach Puree

Grenadine

Lemon Twist

Mint Leaves

Slice the jalapeños in half lengthwise (removing seeds if you prefer less heat) and add them to a glass jar. Pour the tequila over the jalapeños, seal the jar, and let it sit in a cool, dark place for at least 24 hours, but up to 3 days for a spicier infusion.

Infuse the Tequila

In a small plate, mix the coarse sea salt, chili powder, and smoked paprika. Rub a lime wedge around the rim of your glass and then dip the rim into the spicy salt mixture to coat it thoroughly.

Prepare the Spicy Rim

In a cocktail shaker, combine 60 ml of the jalapeño-infused tequila, fresh grapefruit juice, agave syrup, and fresh lime juice. Fill the shaker with ice and shake vigorously for about 15 seconds.

Mix the Drink

Strain the mixture into the prepared glass filled with fresh ice. Garnish with a lime wedge and a slice of jalapeño.

Serve the Cocktail

Jalapeños

Fresh Grapefruit Juice

Agave Syrup

Fresh Lime Juice

Coarse Sea Salt

Chili Powder

Smoked Paprika

Lime Wedge

Jalapeño Slice

Cut the orange into quarters and place them in a cocktail shaker. Use a muddler or the back of a spoon to gently press the orange pieces to release their juices and essential oils.

Muddle the Orange

Pour 2 oz of Dragon Distillery Figzilla Whiskey into the shaker over the muddled orange. Then, add 2 dashes of orange bitters for added flavor.

Add Whiskey and Bitters

Fill the shaker with ice, about 1 cup, to chill the drink.

Add Ice

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

Shake the Mixture

Using a strainer, pour the mixture into a chilled cocktail glass. This will allow the liquid to pass through while leaving the muddled orange pieces behind.

Strain into Glass

For garnish, you can add a twist of orange peel or an additional orange slice on the rim of the glass. Serve immediately and enjoy your New Style cocktail!

Garnish and Serve

Dragon Distillery Figzilla Whiskey

Orange

Orange Bitters

In a small saucepan, combine 1 cup of sliced strawberries, 1 cup of chopped rhubarb, and 1 cup of sugar with 1 cup of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes. Strain the mixture through a fine mesh sieve and let cool.

Make the Strawberry-Rhubarb Syrup

In a cocktail shaker filled with ice, add 2 oz of gin, 1 oz of the prepared strawberry-rhubarb syrup, and 0.5 oz of fresh lemon juice. Shake well until the mixture is chilled.

Combine Ingredients

Strain the mixture into a tall glass filled with ice. Top with 4 oz of club soda and stir gently to combine.

Garnish the drink with fresh mint leaves and sliced strawberries on top for a refreshing presentation.

Add Garnish

Strawberry-Rhubarb Syrup

Fresh Lemon Juice

Club Soda

Fresh Mint Leaves

Strawberries (sliced)

Cut the watermelon into small chunks and remove any seeds. Measure out 2 cups of the watermelon chunks.

Watermelon Preparation

Wash the fresh mint leaves thoroughly and set aside. This will enhance the flavor of your drink.

Mint Preparation

Squeeze fresh limes to extract 1 oz of lime juice. You can also slice two lime wedges for garnish.

Lime Juice

In a cocktail shaker, add the watermelon chunks and fresh mint leaves. Muddle them together gently to release the flavors, but be careful not to completely pulverize the watermelon.

Muddle Ingredients

Pour in 2 oz of your choice of vodka, rum, gin, or tequila into the shaker with the muddled mixture.

Add Liquor

Add the freshly squeezed lime juice to the shaker.

Add Lime Juice

Fill the shaker with ice cubes and shake well for about 15 seconds to chill and combine the ingredients.

Shake

Strain the mixture into a glass filled with ice cubes, allowing the liquid to flow while leaving the solids behind.

Strain and Pour

Top the drink with 4 oz of ginger beer, gently stirring to combine.

Top with Ginger Beer

Garnish your Sandia Mule with lime wedges and a sprig of mint for an added aesthetic.

Watermelon

Vodka (or Rum, Gin, or Tequila)

Ginger Beer

Lime Wedges (for garnish)

Ice Cubes

Rim the edge of a glass with Tajín. To do this, moisten the rim with a slice of lime or a little cream, then dip it into Tajín to coat.

In a shaker, combine the tequila, Dekuyper Crave Chocolate Chili Liqueur, cream, and peanut butter syrup. Fill the shaker with ice.

Mix the Ingredients

Shake the mixture well for about 15 seconds until well chilled.

Strain the mixture into the prepared glass filled with ice.

Strain

Sprinkle Tajín on top of the drink for garnish. Serve immediately.

Dekuyper Crave Chocolate Chili Liqueur

Cream

Peanut Butter Syrup

Tajín

Drizzle chocolate syrup along the inside of a chilled cocktail glass and set aside.

In a cocktail shaker filled with ice, combine the Dragon Distillery Chainmail Cherry Almond Vodka, Mozart Chocolate Liqueur, and heavy cream.

Shake the mixture vigorously for about 15 seconds until well chilled.

Strain the mixture into the prepared cocktail glass.

Optionally, drizzle a little more chocolate syrup on top of the drink for decoration.

Dragon Distillery Chainmail Cherry Almond Vodka

Mozart Chocolate Liqueur

Heavy Cream

Chocolate Syrup

Using a lighter or a match, carefully singe the rosemary sprig over an open flame until slightly charred. This will release the aromatic oils and enhance the flavor.

Prepare the Rosemary

In a cocktail shaker, combine the gin, orange liqueur, cranberry juice, and lime juice. Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.

Mix the Cocktail

Strain the mixture into a glass filled with ice. You can use a highball glass or any preferred cocktail glass.

Gently place the singed rosemary sprig on top of the drink for garnish. Add the lime wheel on the rim of the glass for an extra touch of freshness.

Orange Liqueur

Cranberry Juice

Fresh Rosemary

Lime Wheel

In a large pitcher, pour 750 ml of Spanish red wine, 250 ml of pomegranate juice, and 100 ml of orange liqueur. Stir gently to combine.