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Enjoy a few of our favorite recipes!

Beverage Recipes

Island Getaway

Makes 1 Cocktail

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.

Blueberry Basil Margarita

Makes 1 Cocktail

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.

Dirty Martini

Makes 1 Cocktail

Offered at The Inn, provided by Bartender Niles Paden

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


Makes 1 Cocktail

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.


Mezcal Last Word

Makes 1 Cocktail

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.


Makes 1 Cocktail

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.


Makes 1 Cocktail

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.

Grapefruit (Pompelmo) Mocktail

Makes 1 Cocktail

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.

Barrel Aged Tequila Old Fashioned

Makes 1 Cocktail

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.

Paper Plane

Makes 1 Cocktail

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.


Makes 1 Cocktail

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.


Makes 1 Cocktail

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.

Hot Buttered Rum

Makes 1 Cocktail

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.

Tea & Tonic

Makes 1 Cocktail

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.

Abrusso's Remedy

Makes 1 Cocktail

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.

Al Capone

Makes 1 Cocktail

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.

Blackberry Lavender Margarita

Makes 1 Cocktail

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.
purple cocktail sea island

Violet Note

Makes 1 Cocktail

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.
cocktails sea island

Shades of Dawn

Makes 1 Cocktail

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.
cocktail drink beverage sea island

White Cap Fizz

Makes 1 Cocktail

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

  1. Combine Don Q crystal rum, lemon juice, lime juice, blue curacao, orgeat, and banana liqueur in a shaker tin with ice. Shake and double strain into a clean shaker tin, then add heavy cream and one egg white.
  2. Dry shake the ingredients all together, then strain into a Collins glass.
  3. Slowly add 2 ounces of club soda to the cocktail to create lift on the fizz. Then, garnish and serve.
tropical cocktails

Loggia Punch

Makes 1 Cocktail

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.
cocktail on a table

Summer Bri's

Makes 1 Cocktail

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.
lemonade cocktail

Front Porch Lemonade

Makes 1 Cocktail

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.


8 ounces simple syrup
8 ounces fresh-squeezed lemon juice
24 ounces water

  1. Combine 8 ounces of simple syrup, 8 ounces of lemon juice, and 24 ounces of water. Stir well.
colorful cocktails

Summer in Kyoto

Makes 1 Cocktail

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.

Blackberry-Basil Syrup

Four 6-ounce containers of blackberries
10 ounces fresh basil
1 cup sugar
2 cups water

  1. Combine blackberries, basil, sugar and water in a saucepan. Bring to a boil, then let simmer for 20 minutes. Pour through a fine mesh strainer to remove seeds.
aerial view of cocktail with garnish

The Gilded Lily

Makes 1 Cocktail

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.

Culinary Recipes

Sea Island Corn Muffins

Makes 12 large muffins or 18 regular-size muffins.

Our most requested recipe!

1/2 cup butter, melted
1/2 cup sugar
3 eggs
16 ounce can creamed corn
1/4 cup whole milk
1 cup bread flour
3/4 cup cornmeal
2 tablespoons baking powder
1 tablespoon salt
1/2 cup cheddar cheese, shredded
1/2 cup bacon, diced and rendered

  1. Preheat oven to 350° and spray a large muffin pan.
  2. In a standing mixer with a paddle attachment, mix the melted butter and sugar until smooth. Beat in eggs one at a time. Add creamed corn and milk; mix completely.
  3. In a separate bowl, whisk together the dry ingredients. Add to butter and sugar mixture; mix until incorporated. Fold in cheddar cheese and bacon. Scoop into muffin pan, and bake for 18 minutes.

Gold Brick Sundae

Makes 4 cups

A staple that has been served at the Beach Club for as long as we can remember.

10 ounces milk chocolate
10 ounces dark chocolate
4 sticks unsalted butter, melted, plus 4 tablespoons
4 ounces pecan pieces

1. In a double boiler, melt the milk and dark chocolates together. Whisk in melted butter and remove from heat.

2. Meanwhile, toast pecan pieces until fragrant and dark. Fold nuts into chocolate mixture. When ready to serve, warm and pour over ice cream.

Summit Burger

Makes 2 Burgers

The Summit Burger commemorates the 2004 G8 Summit, when French President Jacques Chirac asked for a cheeseburger rather than the day’s planned menu. Served at River Bar.

4 Tablespoons Balsamic Vinegar
8 Tablespoons Olive Oil, Divided
2 Portobello Mushroom Caps, Cleaned
2 Pounds Vidalia Onions, Thinly Sliced
1 Pound Ground Beef
3 Tablespoons Boursin Cheese, Room Temperature
1 Yellow Heirloom Tomato, Thinly Sliced
1 Red Heirloom Tomato, Thinly Sliced
2 Iceberg Lettuce Leaves
2 Tablespoons Kosher Salt, Divided
2 Tablespoons Black Pepper, Divided
2 Brioche Burger Buns

1. Whisk together balsamic and 4 tablespoons olive oil until emulsified; season with salt and pepper. Marinate portabello mushrooms for 30 minutes at room temperature.

2. Heat a large skillet over high heat and add remaining olive oil. Add onions and turn heat to medium. Cook down, stirring often, until caramelized. Onions should be golden brown, but not black or burnt on the edges. This will take about 20 minutes. Once caramelized, remove from heat and keep warm.

3. Meanwhile, place ground beef in a medium mixing bowl, and season generously with salt and pepper. Form two 8-ounce burger patties about 3/4 inch thick.

4. Pan sear or grill burgers to desired temperature. (We prefer medium rare.) Let rest in a warm place 2 to 3 minutes before serving.

5. Remove portobello from marinade, and grill or pan sear (whichever method you used for the burger) until tender.

6. Slice burger buns in half and toast both sides.

7. Assemble burger by placing caramelized onion on the bottom bun, then the burger. Add a dollop of Boursin cheese on top of the burger, followed by the roasted mushroom. Top with 1 slice each of yellow and red tomato, as well as the lettuce leaves. Top with the remaining half of the bun.

River Bar Dessert at Cloister


Makes 6 Beignets

The beignets are guaranteed to go fast, so we recommend making extras.

5 whole White Eggs
1 1/3 cup Whole Milk
2 tablespoons Canola Oil
¾ cup Butter (Softened)
8 cups Bread Flour
1 cup Granulated Sugar
1 tablespoon Iodized Salt
2 teaspoons Dry Yeast
1 cup Orange Blossom Water

  1. In a mixer bowl with dough hook attachment, combine all ingredients.
  2. Mix low speed for 5 minutes and medium speed for 15 minutes.
  3. Rest, cover the dough for 1 hour and fold, rest 15 minutes.
  4. Heavily flour a wooden cutting board and press dough out in a rectangle and let rest.
  5. Cut dough with pizza cutter into squares and separate on a floured board to allow room to proof.
  6. Proof at room temperature about 30 minutes.
  7. Fry at 350 degrees Fahrenheit until golden brown.
  8. Dust with powdered sugar while still warm.