Dining Reservations: 305-367-5931



Last season, Director of Beverage Operations, Sean Carroll, whet the whistles of Bourbon and 

Scotch admirers with two distinctive Specialty Dinners in the Cooking School. Expanding on 

the success, Rum, Rose and Sake dinners have been added. Featuring expertly paired cuisine by 

the Ocean Reef Club culinary team, these are events not to be missed!


Bourbon Dinner

Thursday, January 4

6:30 p.m. • $160++

Carysfort Kitchen

Before there was a company, there was a drink. Antoine Peychaud, a Creole immigrant, 

operated a pharmacy on the French Quarter's Royal Street in 1838. With his background as an 

apothecary, he was a natural mixologist. His friends would gather for late-night revelry at his 

pharmacy. Peychaud would mix brandy, absinthe and a dash of his secret bitters for his guests. 

Later this quaff would come to be known as the Sazerac. 

The cocktail immediately spread in popularity at the city's finest coffee houses, (the term for 

drinking establishments during the mid-1800s). The Sazerac cocktail received its name from 

this wildly popular Sazerac Coffee House, where it was most often imbibed.

From the bar, a company was born. In 1869, Thomas H. Handy purchased the Sazerac Coffee 

House and began to acquire and market brands of liquor. Today, Sazerac is still an independent, 

American family-owned company and proud owners of many of America's most venerable 

distilling companies – Buffalo Trace Distillery, A. Smith Bowman, Glenmore Distillery, Barton, 

Fleischmann, Medley and Mr. Boston. Kick off the Specialty Dinner series with selections from 

Sazerac such as 1792, Stagg, Blanton’s EG Taylor, Eagle Rare and Pappy Van Winkle. 


PBR Yard Bird

Beer Can Chicken – Caramel Popcorn Chicharrones, Bourbon Maple Pork Belly

Guava Bbq

Crispy Whole Day Boat Fish

Butter Poached Crab, Marble Potatoes, Sweet Corn Puree, Remoulade

Bone In Short Rib

Potato Puree, Crispy Brussel Sprouts, Globe Carrots

Chocolate Cigar
Cookie Crumble