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Cask & Coast 4 Course Bourbon Cocktail

RSVP TO EVENT

RSVP FOR THURSDAY, SEPTEMBER 17 —OR— THURSDAY, SEPTEMBER 24
6:30PM | $65 PER PERSON*

*Excludes tax and gratuity. Time, price and participation may vary by location.

Discover the perfect balance of coastal cuisine and exceptional bourbon. Four chef-curated courses are expertly paired with hand-crafted cocktails featuring Woodford Reserve, Angel’s Envy, Maker’s Mark and WhistlePig.

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  • COURSE 1

    DYNAMITE OYSTERS

    Chargrilled with a creamy spinach, mushroom, and lump crab dynamite topping.

    BROWN SUGAR MANHATTAN

    Angel’s Envy bourbon shaken with sweet vermouth, bitters, and house-made brown sugar syrup. The cocktail’s caramel, vanilla, and brown sugar notes enhance the natural sweetness of the crab and balance the briny character of the oysters.

    COURSE 1 DYNAMITE OYSTERS Chargrilled with a creamy spinach, mushroom, and lump crab dynamite topping. BROWN SUGAR MANHATTAN Angel’s Envy bourbon shaken with sweet vermouth, bitters, and house-made brown sugar syrup. The cocktail’s caramel, vanilla, and brown sugar notes enhance the natural sweetness of the crab and balance the briny character of the oysters.

  • COURSE 2

    HARVEST APPLE SHRIMP SALAD

    Wood-grilled shrimp and fresh spinach, tossed with apple cider vinaigrette, and topped with crispy bacon, diced apples, crumbled goat cheese, and cinnamon wonton strips.

    FRESH APPLE BOURBON MARTINI

    Maker’s Mark bourbon infused with Domaine de Canton liqueur and cinnamon apples, shaken with apple juice, house-made sour mix, and honey syrup—mirroring the salad’s fall flavors while the bourbon’s warmth complements the vinaigrette.

    COURSE 2 HARVEST APPLE SHRIMP SALAD Wood-grilled shrimp and fresh spinach, tossed with apple cider vinaigrette, and topped with crispy bacon, diced apples, crumbled goat cheese, and cinnamon wonton strips. FRESH APPLE BOURBON MARTINI Maker’s Mark bourbon infused with Domaine de Canton liqueur and cinnamon apples, shaken with apple juice, house-made sour mix, and honey syrup—mirroring the salad’s fall flavors while the bourbon’s warmth complements the vinaigrette.

  • COURSE 3

    SEA SCALLOPS SPINACH RISOTTO

    Wood-grilled sea scallops served over creamy spinach and mushroom risotto, drizzled with lemon butter, and garnished with our signature chipotle seasoning.

    MAPLE BOURBON SOUR

    WhistlePig PiggyBack bourbon, rich WhistlePig barrel-aged maple syrup and fresh citrus, topped with peppered bacon. The cocktail’s warm toasted sugar and smoky notes complement the scallops’ natural sweetness and wood-grilled char.

    COURSE 3 SEA SCALLOPS SPINACH RISOTTO Wood-grilled sea scallops served over creamy spinach and mushroom risotto, drizzled with lemon butter, and garnished with our signature chipotle seasoning. MAPLE BOURBON SOUR WhistlePig PiggyBack bourbon, rich WhistlePig barrel-aged maple syrup and fresh citrus, topped with peppered bacon. The cocktail’s warm toasted sugar and smoky notes complement the scallops’ natural sweetness and wood-grilled char.

  • COURSE 4

    SPICED APPLE CHEESECAKE

    Classic cheesecake topped with chef-crafted apple cider syrup and diced apples, served with fresh whipped cream.

    CAMPFIRE OLD FASHIONED

    Woodford Reserve bourbon, house-made graham cracker syrup, and chocolate bitters, finished with a toasted marshmallow skewer. The bourbon’s vanilla and oak notes complement the rich, creamy cheesecake.

    COURSE 4 SPICED APPLE CHEESECAKE Classic cheesecake topped with chef-crafted apple cider syrup and diced apples, served with fresh whipped cream. CAMPFIRE OLD FASHIONED cracker syrup, and chocolate bitters, finished with a toasted marshmallow skewer. The bourbon’s vanilla and oak notes complement the rich, creamy cheesecake.

    • SAVE THE DATE:

    10/22 + 10/29: 4-Course Tequila Cocktail Pairing Dinner

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