Our version of the Manhattan is one of the top two most popular drinks at Smith's Boathouse, along with the Old-Fashioned.  Our Manhattans are made with equal parts smooth whiskey and Dolin's fine sweet vermouth.  Stirred with our special blend of bitters and topped with irresistible Luxardo cherries, you'll relive the glory days of the always classic Manhattan.

Caught in the Rain

This cocktail is our answer to the Piña Colada.  Batched for quick service, mercifully avoiding the noise of a blender, and full of fresh and organic tropical juices, this upscale rum punch sparkles with a topper of cold prosecco.  We use both light and dark rums with clarified pineapple, orange, and lime juices and a touch of sweet almond orgeat poured over coconut ice and topped with prosecco.

The King's Crown

This is a royal batch cocktail inspired by the infusions reportedly served to Henry VIII in the 16th century to assist in his digestion and general health.  The soothing properties of elderflower are imparted through St. Germain, and POM pomegranate juice adds antioxidants in addition to flavor.  Chamomile tea smoothes the edges of the 'moonshine', as well as any frayed nerves.

The crowning touch is a ring of ice garnished with pomegranate seeds and edible gold flake.


1 part Original Moonshine- chilled, from the freezer

1 part POM pomegranate juice, refrigerated

1/2 part St. Germain liqueur

1/2 part chamomile tea- chilled, from the refrigerator

Crown of Ice


Mix all cold ingredients in a large punch bowl, and float the crown.

Crown of Ice:

Using a fluted bundt cake pan, layer pomegranate seeds and as much edible gold flake as you like with 1-1/2" of distilled water, and freeze overnight.  If the ice doesn't immediately release from the pan, bathe it in cold water until it does.      

Blushing Bride

The Blushing Bride was originally batched for Alicia, and is full of the essence of rose without tasting like perfume.  This is a very simple, and very beautiful cocktail for any season where love blooms.  When choosing a rose water, available at Indian or Asian groceries, go for something bottled in glass rather than plastic.  Rose water is inexpensive in any case, so buy the best you can find or you run the risk of a perfume-y flavor. 


6 parts champagne or sparkling white wine, chilled

1 part Cranberry juice, chilled

Rose water to taste

Large, fresh roses for garnish; thoroughly cleaned


In a large decanter or punch bowl, mix all ingredients just prior to serving.  Do not mix this cocktail more than 15 minutes before serving, and try to mix it in small batches to avoid serving flat champagne. It is not difficult to refill on the fly- the main ingredients are stable and forgiving should you fudge your proportions somewhat; just be sparing with the rose water, adding it in dashes until the desired rose essence is achieved.  Too much rose water can become cloying.

For the garnish: take care rinsing your roses.  It is best to gently submerge them a few times in a cool water bath with a fruit and vegetable wash to ensure that they are clean enough to float atop your cocktail.  Any time spent on this is well worth the visual reward. 


Red & White Sangria

Red & White Sangria

When Brian and Abby told us that they were interested in a cool-weather cocktail, I couldn't resist the temptation to float my new sangria recipes.  There is local honey and natural fruit for sweetness and a generous addition of brandy for an extra kick.   They are ideal for a batch cocktail, because you can use very cheap wine and still get wonderful flavor.  For this October wedding, we are serving the Red & White Sangria.