Enjoy a few of our favorite cocktails!

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 Southern Tide, provided by Lead Bartender Danny

2oz Old Forester Bourbon
0.5oz Orange Oleo Saccharum
3 Dashes of Angostura Bitters
Garnish: Orange Peel & Luxardo Cherry
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.

Offered at Sea Strike & Pub, provided by Lead Bartender Rick

0.75oz Altos Reposado Tequila
0.75oz Ilegal Joven Mezcal
0.75oz Ancho Reyes Chili Liqueur
1oz Lime Juice
0.75oz Agave Nectar (2:1)
Garnish: Lime Wheel + Cayenne Salt
Glass: Double Rocks
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 double rocks glass 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.

3 orange quarters, thinly sliced
1 sugar cube
6 dashes Angostura bitters
2 ounces rye whiskey
Luxardo Cherry (for garnish)
Orange peel (for garnish)

1. In a mixing glass, place orange and sugar cube doused with bitters; muddle gently to express oils and break down sugar. Add whiskey, top with ice, and stir well. Strain into an old fashioned glass, and garnish with Luxardo cherry and orange peel.

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.