Enjoy a few of our favorite recipes!

Offered at the Beach Bar, provided by Bartender Justin Hovey

Muddle mint leaves in cup
0.5oz coconut syrup
0.5oz watermelon syrup
0.5oz each of fresh lemon and lime juice
2oz silver tequila

1. Add ice and top with soda water.
2. Garnish with a lime.

Offered at Southern Tide, provided by Bartender Eugenia Herrera

2oz reposado tequila el jimador
1oz grand marnier
1oz lemon juice
1oz simple sugar
2 tablespoons blueberry jam
4 basil leaves

1. Shake and strain.
2. Pour in a double rocks glass.
3. Garnish with basil and 3 blueberries.

Offered at The Inn, provided by Bartender Niles Paden

3oz Tito’s Vodka.
1oz Olive Juice.
Garnish with Olives.

Offered at Sea Strike & Pub, provided by Bartender Greg Glover

2.25oz Kickback Mix
1oz Lime Juice
.75oz Agave Syrup

1. Rim glass with Kickback Spice Mix.
2. Shake and strain into double rocks glass.
3. Garnish with a lime.

Offered at the Oak Room, provided by Bartender Kyce Hagin 

.75oz Mezcal
.75oz Green Chartreuse
.75oz Luxardo Liqueur
.75oz Lime Juice

1. Shake ingredients with ice.
2. Pour into a martini glass.
3. Garnish with luxardo maraschino cherry.

Offered by our Banquets Team, provided by Bartender Shawn Serrano 

2 oz Bullet whisky
3/4 oz Sweet red vermouth
Dash Angostura bitters
Maraschino cherry (Garnish)

1. Shake with ice and strain.
2. Pour in a martini glass.

Offered at the Georgian Rooms, provided by Bartender Scott Hartegan

1 oz Pineapple infused Myers Rum
.75 oz Luxardo Liquor
.5 oz Green Chartreuse
.25 oz Luxor 43
.5 oz Lime Juice

1. Shake with ice.
2. Pour into a chilled coupe glass.
3. Garnish with thyme sprig.

Offered at Tavola, provided by Bartender Jen Hooker

1oz Grapefruit Juice
1oz Pomegranate Juice
.50oz Simple Syrup
Ice Spear
Mint Bunch
Grapefruit Peel
Single Collins Glass
*Add white rum or vodka to transform this mocktail into a cocktail 

1. Combine in a shaker and shake for 3-5 seconds.
2. Pour over ice spear.
3. Add mint bunch and grapefruit peel.

Offered at Davis Love Grill, provided by Bartender Jeff Montaigne

2oz El Jimador Reposado
1/2oz Oleo Saccharum
4 Dashes Jeff’s Bitters Blend (Angostura bitters, Orange bitters, Chocolate, Pecan)Standards ice
Double Rocks

1. Stir together.
2. Pour into glass and add ice.
3. Garnish with an orange twist and luxardo cherry.

Offered at River Bar, provided by Bartender Ashley Devlin

.75oz Lemon Juice
.75oz Amaro Nonino
.75oz Aprerol
.75oz Bourbon

1. Combine in a shaker and shake for 3-5 seconds.
2. Garnish with an orange peel.

1.5oz White Creme de Cacao
1oz Green Creme de Menthe
2oz Heavy Cream
Garnish: Chocolate Shavings
Glass: Coupe or Martini
Ice: Standard

1. Combine all ingredients in a shaking tin with ice, then shake for 5-6 seconds.
2. Double strain the mixture into a coupe or martini glass, then garnish with chocolate shavings.

1oz Grand Marnier or Cointreau
1oz Cranberry Juice
3oz Prosecco
Garnish: Orange Twist & Luxardo Maraschino Cherry
Glass: Champagne Flute

1. Chill the Grand Mariner and Cranberry juice for 1 hour in the refrigerator, or overnight for best results.
2. Add one ounce of chilled grand mariner and one ounce of chilled cranberry juice to the champagne flute.
3. Top the flute with three ounces of prosecco, then garnish with a trimmed orange peel and one Luxardo maraschino cherry.

1.5oz Sea Island Myers’s Dark Rum
0.25oz St. Elizabeth’s Allspice Dram
3oz Hot Apple Cider
Garnish: Honey Butter & Grated Cinnamon
Glass: Toddy Mug

Honey Butter:

1.  Allow 1 stick of unsalted butter to come to room temperature.
2. Slice the stick into quarters when tempered, then add 3 ounces of raw honey. Using a hand blender, or spoon/spatula, blend the butter with the honey until it thoroughly mixes.
3. Scoop the honey butter onto a sheet of plastic wrap, then roll it into a small log. Place the log into the refrigerator to chill.
4. Once the butter has solidified, remove the wrapping, and cut the butter into slices for a garnish as needed (no thicker than 1/4 inch is needed per drink).

Hot Buttered Rum:

1. Combine all ingredients in a toddy mug/coffee mug (something insulated) and gently stir. Be sure to use hot apple cider or the butter won’t melt into the cocktail.
2. Garnish with one slice of honey butter, and fresh grated cinnamon.

Offered at River Bar, provided by Lead Bartender Megan

1.5oz Chai Tea infused Altos Reposado
0.5oz Kronan Swedish Punsch
0.5oz Lemon Juice
0.5oz Sage Honey
0.25oz Ginger Juice
2 dashes Krupnik Bitters
2 dashes Cardamon Bitters
Glass: Rocks
Garnish: Sage and Crystalized Ginger Bouquet-Garni
Ice: King Cube

1. Combine all ingredients in a shaker tin with ice, then shake and double strain over a large 2” ice cube and add garnish.

Offered at Tavola, provided by Lead Bartender Nichole

1.5oz Saffron Infused Altos Blanco Tequila
0.5oz Giffard Wild Elderflower Liqueur
0.5oz Cranberry Juice
0.5oz Lime Juice
0.5oz Honey Syrup (3:1)
2 Dashes of Angostura Bitters
1 Egg White
Garnish: Cahaba Flowers
Glass: Snifter
Ice: Standard

1. Method: Combine all liquid ingredients in a shaker tin with ice, then shake for 5-7 seconds, then strain back into a clean set of shaking tins.
2. Add the egg white, then dry shake vigorously for 8-10 seconds.
3. Fine strain the cocktail over fresh ice in a snifter glass and add garnish.

Offered at Oak Room, provided by Lead Bartender Carl

1.5oz Old Forester Bourbon
0.75oz Campari
0.75oz Sweet Vermouth
Garnish: Orange Peel
Glass: Rocks
Ice: Standard

1. Combine all ingredients in a mixing glass with ice, then stir for 5-7 seconds. Strain over fresh ice in a rocks glass then add garnish.

Offered at the Beach Bar, provided by Lead Bartender Christine

2oz Altos Blanco Tequila
0.75oz Lavender Syrup
0.75oz Blackberry Syrup
1oz Lime Juice
Garnish: Mint & Fresh Berries
Glass: Sea Island Logoed Cup
Ice: Standard

1. Combine all ingredients in a shaker tin with ice, then shake for 5-7 seconds. Double strain over fresh ice in a plastic cup then add garnish.

1.5 ounces Wheatley Vodka
0.75 ounce Cocchi Americano
0.25 ounce Luxardo Marschino Liqueur
0.5 ounce Lemon Juice
0.25 ounce Orange Oleo Saccharum
4 dashes Cucumber Lavender Bitters
Butterfly Pea Flower Tea Floater
Glass: Coupe
Garnish: Micro Flowers
Ice: Standard

1. Combine vodka, Cocchi Americano, Luxardo, lemon juice, orange oleo saccharum, and bitters in a shaker tin with ice. Shake and double strain into a chilled coupe glass, then float 1 ounce of butterfly pea flower tea on top.

1.75 ounces Altos Blanco Tequila
0.25 ounce Suze Gentian Liqueur
0.25 ounce Giffard Crème de Mure
0.5 ounce Lemon Juice
0.5 ounce Sage Honey Syrup
Pinch of Salt
Vina Alberdi Rioja Floater
Glass: Collins
Garnish: Lemon Wheel and Blackberries
Ice: Standard

1. Combine, tequila, Suze Gentain, crème de mure, lemon juice, sage honey, and salt in a shaker tin with ice. Shake and double strain over standard ice in a Collins glass, then float 1 ounce of Rioja or bold red wine on top.

1.5 ounces Don Q Crystal Rum
1 ounce Heavy Cream
0.5 ounce Lemon Juice
0.75 ounce Lime Juice
0.5 ounce Giffard Blue Curaçao
0.5 ounce Giffard Orgeat
0.5 ounce Giffard Banane du Bresil
1 Egg White
2 ounces Club Soda
Garnish: Orange Peel
Glass: Small Collins
Ice: n/a

2 ounces Don Q Light Rum
2 ounces orange juice
1 ounce pineapple juice
1 ounce Myers’s Dark Rum
1 ounce grenadine

1. Mix all of the ingredients in a shaker.
2. Pour over ice and top with the Dark Rum floater.

2 ounces Broker’s Infused Gin (Cucumber)
1 ounce St. Germain
1 ounce lime sour
.5 ounce Grapefruit juice
1 ounce Ginger Beer
1 cucumber slice
Crushed ice

1. Mix the liquid ingredients vigorously in a shaker.
2. Serve over crushed ice. Garnish with cucumber slice.

3 lemon wheels
4 ounces chilled housemade lemonade (recipe below)
2 ounces vodka
1 sprig mint
Crushed ice

1. Place a lemon wheel in the bottom of a highball glass. Fill the glass halfway with crushed ice, then layer with another lemon wheel and fill completely with crushed ice.
2. In a shaker, combine lemonade and vodka; pour into the glass over the ice. Garnish drink with a lemon wheel, and slide a mint sprig through the middle of the lemon wheel.

2 ounces Koji Sake
2 ounces Lucien Albrecht Crémant
d’Alsace Rosé
1 ounce blackberry-basil syrup (recipe follows)
1/4 ounce lemon juice
Salt, to taste
1 blackberry, for garnish
1 basil leaf, for garnish

1. Combine sake, rosé, blackberry-basil syrup, lemon juice and salt in glass. Stir and add ice, then finish with blackberry and basil leaf garnishes.

2 ounces milk-washed passion fruit tea-infused vodka
3/4 ounce honey syrup (two parts honey to one part water)
1/2 ounce freshly squeezed lemon juice
3 dashes of Angostura bitters
Lemon peel, for garnish

1. Add all ingredients to a shaker tin with ice, then shake and double-strain into the glass. Garnish with one long lemon curl.