Jeff Irwin from Rusty Bucket Restaurant & Tavern shows you how to make their featured April drink, the Kentucky Mule, and 2 freshly-created non-alcoholic drinks that are perfect for patio season.
Kentucky Mule
- Bourbon – G’s blend #14
- Muddle fresh blackberries and ginger
- Freshly squeezed lime juice
- Simple syrup
- Shake over ice, add ginger beer, strain over a glass of ice and enjoy
Raspberry Iced Tea
- Simple Syrup
- Fresh Raspberry pureé
- Fresh-brewed iced tea
- Shake over ice, strain, and serve
Blueberry Lemonade
- 2oz freshly squeezed lemonade
- 2oz simple syrup
- 2oz water
- Fresh blueberry pureé
- Shake over ice, strain, and serve
NEW – Cold Brew Coffee
Beginning Monday, April 29, 2019 you can order Rusty Bucket Restaurant and Tavern’s NEW proprietary blend of cold brew coffee! Rusty Bucket will also feature a new menu beginning Monday featuring items such as Cheese Blanket Nachos, and chilaquiles, in addition to new desserts like the Berry Blast and Death by Chocolate triple chocolate cake served with vanilla ice cream! Check out pictures of these new mouthwatering menu items below along with some of Rusty Bucket’s classic favorites like the Turkey Club served with soup and salad.