Queso

Small Ritas

Small Drafts

HOUSE WINE

FROZEN JACK & COKE

8 oz Top Sirloin

Grilled Gulf Shrimp

Blackened Gulf Shrimp

Shrimp Po-Boy, Blackened

Chicken Willie Sandwich, Fried

Chicken Willie Sandwich, Blackened

House Brined Wings

Willie Burger

Turkey Mushroom Burger

Texas Patty Melt

Icehouse Willie Burger

Founder's Favorite Burger

Cheddar Pepper Burger

Hickory Cheddar Burger

Cheese Willie Burger

Bacon Willie Burger

Icehouse Cobb Salad

Mac and Cheese Brisket Balls

Fried Onion Bites

In a medium saucepan over medium heat, melt the unsalted butter until foaming. Add the finely diced onion and cook, stirring occasionally, until translucent and softened, about 4–5 minutes.

Add the minced garlic and diced jalapeño (and roasted red pepper if using). Cook 1–2 minutes more until fragrant but not browned.

While the aromatics cook, combine the cornstarch with 2 tablespoons of the milk in a small bowl to make a slurry, stirring until smooth and lump-free.

Reduce heat under the saucepan to medium-low. Pour in the remaining milk and all of the half-and-half, stirring to combine with the aromatics. Warm the mixture until it is steaming but not boiling (small bubbles around the edge), about 3–4 minutes.

Whisk the cornstarch slurry into the warmed milk mixture. Continue stirring for 1–2 minutes until the mixture slightly thickens.

Reduce heat to low. Add the shredded/chopped white American cheese a handful at a time, stirring constantly after each addition until smooth before adding more. Once that has melted, stir in the shredded sharp cheddar the same way until fully incorporated and smooth. Keep the sauce over very low heat—do not let it boil, which can make the cheese grainy.

Stir in ground cumin, smoked paprika, kosher salt, and black pepper. Taste and adjust salt/heat as needed.

Remove the pan from the heat and stir in the lime juice to brighten the flavor.

If the queso is thicker than desired, thin slightly with up to 2 tablespoons additional warm milk, stirring until smooth. If too thin, return to very low heat and stir until it reaches the desired consistency.

Transfer the queso to a warmed serving bowl or small slow cooker set to warm for keeping. Top with chopped cilantro and optional diced tomatoes or pico de gallo.

Serve immediately with tortilla chips, soft pretzels, or use as a sauce for nachos, tacos, or burritos. Reheat gently over low heat or in a double boiler if needed; stir frequently to maintain a smooth texture.

whole milk

half-and-half

white American cheese (shredded or chopped)

sharp cheddar cheese (shredded)

cornstarch

unsalted butter

yellow onion (finely diced)

jalapeño (seeded and finely diced)

garlic (minced)

roasted red bell pepper (finely diced, optional)

ground cumin

smoked paprika

kosher salt

black pepper

lime juice

cilantro (chopped)

diced tomatoes or pico de gallo (optional)

Chill two small cocktail or rocks glasses in the freezer for 5–10 minutes while you prepare the cocktail ingredients.

Prep

Rub the lime wedge around the rim of each chilled glass. Spread the salt on a small plate and gently press the rim into the salt to coat about half to three-quarters of the rim. Set glasses aside.

Rim the glass

In a cocktail shaker, add the reposado tequila (3 oz), orange liqueur (1 oz), fresh lime juice (1 oz), and agave syrup (0.5 oz). Fill the shaker with ice cubes. Secure the lid and shake vigorously for 10–15 seconds, until the outside of the shaker is frosty and the mixture is well chilled.

Shake the cocktail

Double-strain the cocktail into the prepared chilled glasses over fresh ice if you prefer on-the-rocks (optional). If serving straight up, fine-strain into the chilled, salt-rimmed glasses without ice. Garnish each drink with a lime wheel on the rim.

Strain and serve

For a strawberry variation: muddle the 3 hulled and quartered strawberries and 0.25 oz agave in the bottom of the shaker until broken down. Add the tequila, orange liqueur, lime juice, and ice. Shake vigorously 12–15 seconds, then double-strain into the salt-rimmed glasses. Garnish with a small sliced strawberry or lime wheel.

Taste and adjust sweetness: if the cocktail is too tart, add 0.25 oz more agave and stir gently. For a slightly brighter profile, use blanco tequila instead of reposado. To make a single large Small Rita for one person, use the quantities above; to make multiple, multiply ingredients by number of servings.

reposado tequila

orange liqueur (Cointreau or Triple Sec)

fresh lime juice

agave syrup (or simple syrup)

ice (for shaking)

kosher salt or coarse sea salt

lime wedge (for rimming and garnish)

lime wheel (for garnish)

fresh strawberries, hulled and quartered

agave syrup (if substituting for sugar)

Chill two small highball or Collins glasses in the freezer for 5–10 minutes, or fill with ice water while you prep. Gently slap 4 of the mint leaves between your palms to release aroma and set aside for garnish.

Prepare glassware and mint

In a cocktail shaker, add the remaining mint leaves (about 4 leaves), fresh lime juice, fresh grapefruit juice, and simple syrup. Lightly muddle the mint with the juices and syrup just to bruise the leaves and release oils—avoid over-muddling to prevent bitterness.

Muddle and mix

Pour the light rum or vodka into the shaker. Fill the shaker with crushed ice (about 1 to 1 1/2 cups) and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well chilled.

Add spirit and ice

Discard any ice water from the chilled glasses if used. Fill each glass halfway with fresh crushed ice (about 1 cup per glass total). Double-strain the shaken mixture evenly between the two glasses to remove mint bits and small ice shards.

Strain into prepared glasses

Top each glass with 2 ounces (about 1/4 cup) of lightly chilled club soda, pouring gently to preserve effervescence. If using bitters, add 1 dash to each glass. Stir once gently with a bar spoon to combine layers without flattening the soda.

Top with soda and bitters

Garnish each glass with a lime wheel or twist on the rim and a lightly slapped mint sprig tucked into the drink. Serve immediately with a short straw so the drink remains fizzy and aromatic.

Garnish and serve

light rum or vodka

fresh grapefruit juice

simple syrup (1:1 sugar to water)

fresh mint leaves

lightly chilled club soda

angostura bitters (optional)

crushed ice

lime wheel or twist (garnish)

mint sprigs (garnish)

Pour 3 cups red table wine and 1 cup white table wine into a large pitcher or mixing vessel. Stir gently to combine. This blend yields a balanced, approachable house wine base with moderate body and acidity.

Combine wines

Thinly slice the orange, lemon, and cored apple. Measure out spices (4 whole cloves and 1 cinnamon stick). If using fresh vanilla, have 1/4 tsp of vanilla extract ready.

Prepare fruit

Add the sliced orange, lemon and apple to the pitcher with the blended wine. Sprinkle in 2 tablespoons sugar (or add equivalent simple syrup). Add the whole cloves, cinnamon stick and 1/4 tsp vanilla extract if using. Stir to dissolve sugar and distribute fruit and spices.

Macerate fruit

Cover the pitcher and allow the wine to rest in the refrigerator for at least 1 hour and up to 6 hours. For best results, let it sit 2–4 hours so the fruit and spice notes infuse the wine without becoming overly dominant.

Rest to marry flavors

After resting, taste the wine. If you prefer sweeter house wine, stir in another 1–2 teaspoons sugar or simple syrup. If the spice is too strong, remove cinnamon stick and cloves. If you prefer brighter citrus, add a few more thin slices of lemon or orange and rest 15–30 minutes more.

Taste and adjust

If you prefer a clear pour without fruit pieces, strain the infused wine through a fine-mesh sieve into a clean pitcher or bottle, pressing gently on fruit to extract flavor but not pulp.

Strain (optional)

When ready to serve, if you want a lightly sparkling finish, top the wine with up to 1/2 cup cold sparkling water or club soda (for the full batch). Stir gently to combine.

Add effervescence (optional)

Fill glasses with a few ice cubes if desired, pour the house wine into glasses, garnish each with a fresh mint sprig and a thin slice of orange or apple. Serve chilled.

Serve

Store any leftover infused house wine refrigerated in a sealed container for up to 3 days. If you added sparkling water, consume within 24 hours to preserve effervescence.

Storage

Red table wine (neutral, mid-bodied, e.g., Merlot or Tempranillo)

White table wine (neutral, e.g., Sauvignon Blanc or Pinot Grigio)

Orange, thinly sliced

Lemon, thinly sliced

Apple, cored and thinly sliced

Sugar (granulated) or simple syrup

Whole cloves

Cinnamon stick

Vanilla extract (optional)

Sparkling water or club soda (optional, to top)

Ice (for serving)

Fresh mint sprigs (garnish, optional)

Combine 1/2 cup sugar and 1/2 cup water in a small saucepan over medium heat. Stir until sugar completely dissolves, bring just to a simmer, then remove from heat and cool. Refrigerate until cold. (You only need about 1/2 fl oz per serving; leftover keeps for 2 weeks.)

Make syrup

Fill a high-powered blender with 6 cups of ice (crushed ice produces a smoother slush; if using ice cubes, pulse to crush).

Add ice to blender

Pour 6 fl oz bourbon and 12 fl oz Coca-Cola over the ice. If you prefer a slightly sweeter or brighter drink, add 1/2 fl oz simple syrup and 1/4 fl oz fresh lime juice per recipe batch (adjust per serving as needed).

Add liquids

Secure the lid and pulse the blender 8–12 times, then blend continuously on high for 10–20 seconds, or until mixture reaches a smooth, spoonable slush consistency. Do not overblend to the point of becoming fully liquid.

Pulse to slush

Taste a small spoonful (careful — contains alcohol). If too strong or thick, add 1–2 tablespoons more cola and pulse once or twice. If too thin, add a handful more ice and pulse until desired texture is reached. If you want more sweetness or brightness, add tiny amounts of simple syrup or lime juice and pulse briefly.

Check texture and flavor

Spoon or pour the frozen Jack & Coke into four chilled 12-oz glasses or two large goblets. Garnish each with a lime wheel or wedge and a maraschino cherry if desired. Serve immediately with straws or spoons.

This recipe yields approximately four 8–10 oz servings or two large 12–14 oz cocktails. To scale up, maintain the ratio: 1 part bourbon to 2 parts cola by volume and roughly 1–1.25 cups ice per 6 fl oz bourbon to maintain slush texture.

Batch scaling notes

Bourbon whiskey (e.g., Jack Daniel's)

Coca-Cola (regular or preferred cola)

Simple syrup (1:1 sugar to water) - optional, for sweetness adjustment

Fresh lime juice - optional, for brightness

Ice (crushed or cubes)

Lime wheel or wedge (for garnish)

Maraschino cherry (optional)

Remove the 8 oz top sirloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Allowing the steak to come closer to room temperature ensures more even cooking.

Bring to room temperature

Season both sides generously with kosher salt (use about 1 tbs total) and freshly ground black pepper. If using, lightly sprinkle garlic powder on both sides. Press the seasonings into the meat so they adhere.

Season

Place a heavy skillet (cast iron preferred) over medium-high heat and let it heat for 3–5 minutes until very hot. Add 1 tbs high-smoke-point oil and swirl to coat the pan. The oil should shimmer and move easily.

Preheat pan

Place the steak in the hot pan, laying it away from you to avoid splatter. Sear without moving for about 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes.

Sear the steak

Reduce heat to medium. Add 1 tbs unsalted butter, the 2 smashed garlic cloves, and the herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes. Baste until the internal temperature reaches your target (see doneness guide): 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the thickest part of the steak.

Baste with butter and aromatics

If desired, squeeze about 1 tsp fresh lemon juice over the steak during the last 30 seconds of basting for brightness.

Optional finish

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes (5 for rare/medium-rare, up to 10 for medium) so juices redistribute.

Rest

If serving sliced, cut against the grain into 1/4-inch slices. Sprinkle a pinch (about 0.25 tsp) of flaky sea salt over the top just before serving.

Slice and finish

8 oz top sirloin steak (bone-in or boneless), 1-1.25 inch thick

Kosher salt

Freshly ground black pepper

Garlic powder (optional)

High smoke point oil (canola, grapeseed, or avocado)

Unsalted butter

Fresh garlic cloves, smashed

Fresh thyme or rosemary sprigs

Fresh lemon juice

Flaky sea salt (for finishing)

Rinse the shrimp under cold water, pat dry thoroughly with paper towels. If not already done, peel and devein leaving tails on for presentation. Keep shrimp chilled until ready to marinate.

Prepare shrimp

If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning on the grill.

In a medium bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, 1 tsp black pepper, 1 tsp crushed red pepper flakes, and 2 tbsp chopped parsley. Whisk until blended to make the marinade.

Add the shrimp to the bowl and toss to coat evenly. Cover and refrigerate for 15–30 minutes; do not marinate more than 1 hour to avoid the acid cooking the shrimp and changing texture.

Preheat grill to medium-high heat (about 400–450°F / 200–230°C). Clean and oil the grill grates to prevent sticking.

Thread 4–6 shrimp onto each skewer, sliding them so they lie flat and slightly curled but not overlapping. Leave a little space between shrimp for even heat circulation.

Brush the grill-side of the shrimp lightly with melted butter or additional olive oil (about 1 tbsp) to help prevent sticking and encourage browning.

Place shrimp skewers on the hot grill. Cook for 2–3 minutes per side, about 4–6 minutes total, until shrimp turn opaque and firm with a slight char. Avoid overcooking — shrimp are done when center is just opaque and internal temperature reaches 120–125°F (49–52°C).

During the last minute of grilling, brush shrimp with remaining melted butter or olive oil and sprinkle with a pinch more chopped parsley for freshness.

Remove skewers from the grill and transfer to a plate. Let rest for 1–2 minutes.

Serve grilled Gulf shrimp hot on skewers or slide shrimp off onto a platter. Garnish with lemon wedges and additional chopped parsley if desired.

Optional: squeeze fresh lemon juice over shrimp just before eating and serve with crusty bread, rice, or a simple green salad.

large raw Gulf shrimp (peeled, deveined, tails on)

extra-virgin olive oil

fresh lemon juice

finely grated lemon zest

garlic (minced, about 2 medium cloves)

freshly ground black pepper

crushed red pepper flakes

finely chopped fresh parsley

wood or metal skewers (if using wooden, soaked 30 minutes)

unsalted butter (melted) or additional olive oil

lemon wedges

Pat the shrimp very dry with paper towels. This ensures the spice mix adheres and promotes proper blackening. If shrimp are frozen, thaw completely and drain any excess liquid.

Place the dried shrimp in a medium bowl. Add 2 tablespoons olive oil, 1 tablespoon fresh lemon juice and 1 teaspoon salt. Toss until shrimp are evenly coated. Let sit while you mix the spices (5–10 minutes).

In a small bowl, combine 2 tsp paprika, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp cayenne pepper and 1 tsp ground cumin. Mix thoroughly so there are no lumps.

Taste a pinch on the back of your hand (optional) to check heat — cayenne can be adjusted to your preference. If you prefer milder shrimp, reduce cayenne to 1/4–1/2 tsp.

Sprinkle the spice mix evenly over the oiled shrimp and toss to coat thoroughly. Use your hands or a spoon to ensure every shrimp has an even, light coating of spices. If you have time, let the coated shrimp rest 5–10 minutes to absorb flavors.

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat until very hot (2–3 minutes). You want the pan hot enough to blacken but not so hot that the spices burn instantly.

Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter to the hot pan. Swirl to coat and let the butter foam but not burn. If the butter browns too quickly lower heat slightly.

Arrange the shrimp in a single layer in the pan, working in one or two batches depending on pan size. Do not crowd — overcrowding steams shrimp instead of blackening.