BEVERAGE

TOURGUIDING



PRE-PROHIBITION
STYLE,
TIKI
EMPHASIS


All
of
our
cocktails
are
made
with
great
care
from
our
Pre-Prohibition
style
bar.

All
drinks
feature
our
homemade
syrups,
fresh
squeezed
juices,
or
hand

muddled
fruits.
Our
bar
has
a
heavy
emphasis
on
Tiki
Cocktails.



WHAT
IS
TIKI?


The
Tiki
movement
is
one
of
the
longest
lasting
trends
in
American
history

tracing
back
to
Polynesian
and
Caribbean
roots.
Tiki
cocktails
feature
a
variety

of
rums
and
fresh
juices.
They
are
boozy
with
a
tropical
feel.
The
cocktails

themselves
have
a
heavy
emphasis
on
the
presentation.



TOUGUIDING
COCKTAILS:

Your
guest
wants
to
try
one
our
fantastic
cocktails
They
may
ask:
What
is

the
best
cocktail?
What
is
your
favorite
drink?
What
do
you
recommend?



There
is
a
step-by-step
process,
which
can
help
you
pair
the
perfect
drink
with

your
guest.



1.
What
is
your
spirit
of
choice?
(i.e.
vodka,
run,
whiskey,
gin)



2.
What
flavor
profile
are
you
looking
for?
(i.e.
light,
refreshing,
zesty,
citrusy,

savory)
You
can
help
them
out!
Do
they
like
ginger,
mint,
lemon
etc.


























KEY
DRINKS
TO
KNOW:
WINES
All of our wines are organic,
biodynamic, or sustainable.
Would you prefer red or white?
(All wines are generally listed
from lightest to fullest body).
Every wine on our menu is
available by the bottle, AND by
the glass. We also offer a glass
and a half portion, which is 9 oz.
2
BEER
Our rotating beer selection
highlights some amazing local and
artisanal micro-brewers. We do not
carry bottled beer. We feature 23
craft beers on draft at all times as
well as 1 Nitro and 1 Cask beer.
**Beer menus are updated every
Tuesday and Friday. Make sure
you know ANY and ALL changes
and 86s.**
 3

FARMACY

Our scratch sodas are unique and delicious. They are made to order and non-refillable, from our homemade syrups and fresh
squeezed juices. While they do contain sugar, they do not contain caffeine.

Egg Creams Both Vanilla and Chocolate available, mixed with whole milk and soda.

Manhattan Soda Iced coffee soda topped with whipped cream. This contains caffeine (not available de-caf).

Rickey Very tart, lime based jerk soda. Served over pebble ice. Flavor changes seasonally.

Scratch Sodas:

1. Grapefruit
2. Vanilla
3. Lemon-Lime
4. Orange
5. Hibiscus
6. Seasonal





FARM TO STILL SPIRITS & COCKTAILS



PISCO: RYE:
Ernesto The Farmer Farmers Smash
GIN: Ward Eight
Farm Daisy
**All cocktails in this category feature OUR
OWN proprietary spirits**



TIKIS

SIGNATURE TIKIS:
Scorpions: Citrusy, refreshing and approachable.
Circa 1946
Mai Tais : Bold, zesty, citrusy,
Don the Beachcomber
Zombies: Booze forward, smoky, and spicy with an absinthe finish.
Choose between Circa 1934 (absinthe) or 1964 (no absinthe)
** You can enjoy any Scorpion, Mai Tai or Zombie in a bowl to share with a group!**

THROWBACK TIKIS
Painkiller tropical, pinapple, coconut - RUM
Kon-Tiki Tropical Itch tropical, rich sweetness, orgeat (nut allergin) RUM, GIN

BLENDED
Cucumber Delight (can also be on the rocks) light and refreshing - VODKA
Missionarys Downfall minty, peachy - RUM
 4

CARIBBEAN SWIZZLES
Bermuda citrusy, lightly spicy RUM
Caipirinha light, refreshing, earthy, slight sweetness RUM

DAIQUIRIS
We offer traditional daiquiris that are served up. We do not offer frozen daiquiris.
Classic- tart and citrusy, hint of sweetness RUM
Cloak n dagger- full bodied; ginger, honey, lime, sugar, absinthe RUM
Hemingway- dry- grapefruit, lime, lightly sweet liquor, RUM
La Floridita- the sweetest daiquiri- RUM
Farm Pisco- a spin off of a classic daiquiri, made with our house pisco



BEVERAGE SERVICE:

ALCOHOL AND IDENTIFICATION:
1. 21 Years or older! Guests must be 21 years of age or older to consume alcoholic beverages
2. Check IDs! You must check IDs for any guest who appears 35 years of age or younger
Even if the guest already has a beverage in front of them.
3. Valid forms of ID include unexpired versions of the following:
a. U.S. Drivers License
b. Passport
c. U.S. Government Issued Photo ID
d. Military ID
4. If you are unsure about validity of an ID: Please say Excuse me, I will be right back with this. Check with a
manger.

COFFEE:
1. What do you ask? : When a guest requests coffee ask if they tale cream or sugar.
2. Temp the cup! Fill the coffee cup with hot water and let sit until the coffee cup feels hot to the touch.
3. Proper Presentation: Serve coffee in a cup with saucer. Place it in front of the guest with the handle at 3 oclock.
The coffee spoon is placed atop the saucer with the handle parallel to the cup.
4. How much? All milk should be served in a creamed filled 1/4 full per guest.

HOT TEA:

1. What do you ask? : When a guest requests tea ask if they take sugar or lemon.
2. Temp the cup! Fill the coffee cup with hot water and let sit until the coffee cup feels hot to the touch. Tea pot
should be filled with hot water and tea bag should go all the way inside the pot.
3. Proper Presentation: Place the coffee cup it in front of the guest with the handle at 3 oclock. The teaspoon is
placed atop the saucer with the handle parallel to the cup. Teapot should be placed directly above the cup with the
handle facing 3 oclock.
4. Takes time to temp: Upon serving, let your guest know they should allow the tea to steep for two or thee
minutes before pouring.



 5

WATER SERVICE:
1. Offer: At the greet, you may OFFER complimentary STILL or SPARKLING water
2. Refilling: Server should refill guests water EVERY time he/she is at the table. GOAL: guests should NEVER have to
refill their own water!
3. Full Bottle: There should ALWAYS be a full bottle of water on the table.
4. Lemons and limes: should only be given upon request. SPEC: To lemon slices on sauce plate per request
5. Water service never ends! Once check is dropped, server refills water glasses and manicures the water bottle
OFF the table..

COKE AND DIET COKE:

1. Canned Soda: Both Coke and Diet Coke are served by the can.
2. How to mark the table: Ring in the soda and then mark the table with a Collins glass of ice with a straw.
3. Manicure! Can should be removed as soon as it is empty.

TRAY SERVICE:
1. If there are more than three drinks in the service bar window, you must use a tray
2. Always run the longest ticket time first!

WINE SERVICE:
1. Mark the Table: Bring the appropriate number of polished wine glasses to the table. Place a wine glass to the right
of each guest at the table.
2. Display the bottle: Bring a neatly folded napkin draped across Bring the bottle, cradled in your hand against your
forearm, with the label facing out, to the person that ordered the wine. We call this person the host. The host will
nod to let you know that this was the wine they ordered.
3. Uncork the wine. Wine bottle should never touch the table while you are uncorking. Label should always be facing
guest. Place the cork in front of the host. Most of the time the host will not do anything with the cork. Some people
like to feel the cork to see if the cork is moist. This lets them know the wine was properly stored.
4. Pour a taste. Use the napkin to catch any drips from spilling onto the table after pouring. Continue to have the
label facing out.
5. Serve the other guests. Once the host approves the wine, serve the rest of the guests at the table first. Start
with the ladies at the table, then the men, and lastly, the host. If the host is a lady, you should still serve the host last.
6. How much do you pour? Pour approximately 4-5 oz of wine (smaller than our normal glass size) for each guest.
If there are more than five guests, pour a proportionate amount to ensure all guests are served.
7. What do you do with the remainder of the wine? If the bottle has wine left in it, leave it for the guests. A
red wine bottle should be placed on the table. For white wines, guests should be given an ice bucket filled 1/3 of the
way with pebble ice. A folded linen rectangle should be placed over the edge of the bucket for wiping water off of the
outside of the bottle while pouring.
8. Refill the glass! Refill wine glasses on the table from any existing bottle without having to be asked. Simply
gesture to the guests glass with the bottle. Allow them to agree or decline.
9. Manicure the wine! If the bottle is empty, remove it and gesture to the host. Ask the host if they would like
another bottle. If the guest orders a wine that is different from the previous wine, always bring out a fresh tasting
glass and necessary glasses and go through the entire serving procedure again