THE OUTLAW KITCHEN

Rules are for recipes. Flavor is for rebels.

the rebelry benchmark

Featuring: The Rebelry Sauce

THE FREEDOM BURGER

The Burger: 1/3 lb beef patties seared on the griddle, glazed with The Rebelry sauce, topped with melted Havarti cheese, and piled high with sweet, translucent sautéed onions.

The Mayo: Mix1/4 cup high-quality mayonnaise with 2 tablespoons The Rebelry sauce.

  • The Play: Whisk the ingredients together at least 1 hour before serving. This lets the rich, hickory-smoked blackberry and pequin flavor profiles fully wake up and marry into the mayo.

The Build: Slather hot buns with The Rebelry mayo. Add lettuce and tomato, and that gorgeous patty with melted Havarti and topped off with grilled onions.

EAGLE’S LANDING

Ingredients (2 Glass Batch): 4 oz Bourbon | 1.5 oz Fresh Lemon Juice | 1 oz Simple Syrup | 2 tsp The Rebelry Sauce | 6-8 Fresh Mint Leaves | Club Soda (Optional topper for a sparkling finish) | Garnish: 2 Fresh Blackberries & a Vibrant Green Mint Sprig

Mix: Drop your fresh mint leaves, simple syrup, and fresh lemon juice into a cocktail shaker and muddle gently. Pour in your Bourbon and The Rebelry sauce, fill tightly with ice, and shake vigorously for about 15 seconds until frosty cold. Double strain the mix over fresh crushed ice into two old-fashioned or rocks glasses. Hit it with a quick splash of club soda if you want some fizz, slap a fresh mint sprig against your hand to release the aroma, and garnish with two fresh blackberries threaded onto a cocktail pick.

the founding flame

Featuring: The Firestarter

SMOKY RIBS

  • The Pit: Low-and-slow smoked pork ribs, layered with a savory rub and glazed to perfection.

  • The Play: Smoke your rack of ribs over your favorite wood. During the final 45 minutes on the pit, make a mopping sauce using equal parts apple cider vinegar and The Firestarter. Baste the ribs every 15 minutes to build up a deeply layered, smoky bark that clings to the bone.

FIRESTARTER SHRIMP CREOLE

  • The Plate: Plump, juicy shrimp simmered deep in a rich, holy trinity (onions, celery & bell peppers) tomato sauce, kicked into overdrive with a heavy pour of The Firestarter. Served piping hot over a bed of fluffy white rice with a side of toasted garlic bread.

  • The Play: Marinate 1.5 lbs of peeled, deveined shrimp in The Firestarter for 30 minutes to 2 hours. In a large skillet, sauté 1/2 cup each of chopped onion, green pepper, and celery with 1 crushed garlic clove in 1/3 cup of olive oil for 5 minutes. Stir in 2 TBSP flour, 1/4 tsp black pepper, 1 bay leaf, a large can of crushed tomatoes, and 2–4 TBSP of The Firestarter. Bring to a boil, cover, and simmer for 30–45 minutes. Toss in the shrimp and 1/4 cup chopped parsley, simmering covered for the final 15 minutes until pink. Ladle over rice, top with parmesan, and serve with garlic toast.

THE MORNING ARSONIST (BLOODY MARY)

  • Ingredients (2 Glass Batch): 4 oz Vodka | 10 oz Tomato Juice or Bloody Mary Mix | 1 oz Fresh Lemon Juice | 1-2 TBSP The Firestarter Sauce | Dash of Worcestershire Sauce | 1 Lime

  • The Mix: In a shaker with ice, combine all 10 oz tomato juice, 4 oz vodka, a squeeze of fresh lime, a dash of Worcestershire, and 1 TBSP of The Firestarter. Shake gently and strain into a tall glass rimmed with celery salt. Stack it high with your favorite pickled garnishes and bacon.

  • Sneak Tip: Bake the bacon in the oven at 400° and baste occasionally with The Firestarter.

THE ORCHARD ANTHEM

Featuring: Blazin’ Belle

THE BLAZIN’ BELLE BRUNCH STACKER

  • The Plate: A crispy, golden fried green tomato stacked high with thick-cut bacon glazed in Blazin’ Belle, topped off with a perfectly soft, runny fried egg. Served alongside a vibrant arugula side salad tossed with juicy grilled peaches, crumbled feta, pecans and a light, tangy Vidalia onion vinaigrette.

  • The Play:

    • The Stacker: Fry your green tomato slices in a cornmeal crust until golden brown. Set the oven to 400° and bake the bacon on a foil lined cookie sheet. Glaze with Blazin’ Belle as it cooks. It will caramelize into a sticky, fiery glaze. Fry your egg sunny-side up just until the whites are set but the yolk remains beautifully runny. Stack the tomato, the glazed bacon and the egg.

    • The Side Salad: Toss fresh arugula with sliced grilled peaches, pecans and crumbled feta cheese. Drizzle lightly with a Vidalia onion vinaigrette right before serving.

PORCH POPPER FIZZ

  • Ingredients (2 Glass Batch): 4 oz Bourbon or Vodka | 2 oz Fresh Lemon Juice | 1 oz Peach Nectar | 1-2 TBSP Blazin’ Belle Sauce | Ginger Ale or Club Soda

  • The Mix: In a cocktail shaker with ice, combine 4 oz Bourbon or Vodka, 2 oz fresh lemon juice, 1 oz peach nectar, and 2 tsp Blazin’ Belle sauce. Shake vigorously until thoroughly chilled. Strain evenly into two short rocks glasses filled with fresh ice, top with Ginger Ale or Club Soda and serve immediately.

THE CAPTAIN’S CARGO

Featuring: Captain’s Conspirator

CONSPIRATOR’S COVE FISH TACOS

  • The Plate: Flaky, blackened white fish tucked into warm corn tortillas, piled high with a crisp, citrus-cilantro slaw and slice avocado. Finished with a heavy drizzle of a smoky, creamy Captain’s Conspirator crema.

  • The Play: Season 1 lb of firm white fish fillets (like mahi-mahi or cod) with blackened seasoning and sear in a hot skillet with 1 TBSP olive oil for 3–4 minutes per side until flaky. For the slaw, toss 2 cups of shredded cabbage with fresh cilantro and a squeeze of lime juice. Whisk together 1/3 cup sour cream or Mexican crema with 1–2 TBSP of Captain's Conspirator until smooth. Assemble the tacos by layering the fish, slaw, and avocado slices, then zig-zag the smoky crema over the top!

SMUGGLER’S CURSE

  • Ingredients (2 Glass Batch): 4 oz Dark Rum or Aged Amber Rum | 6 oz Pineapple Juice | 2 oz Fresh Lime Juice | 1.5 oz Honey Syrup (equal parts honey and warm water) | 2 tsp Captain’s Conspirator Sauce

  • The Mix: Combine all ingredients in a cocktail shaker filled with ice. Shake vigorously for about 15 seconds until frost-cold, then strain evenly into two tall or rocks glasses loaded with fresh ice. Garnish with a pineapple wedge or a lime wheel if desired.

THE FLORIDA FREQUENCY

Featuring: Florida Man

SURF & TURF STIR-FRY

  • The Plate: Tender, velveted chicken and pink, seared shrimp tossed with a vibrant combo of charred poblano, crisp sugar snap peas, bok choy, and sweet peppers over a bed of fluffy rice. It's finished with toasted white sesames and a thick, glossy citrus glaze.

  • The Play: Velvet 1 lb of thinly sliced chicken breast in cornstarch, soy sauce, and black pepper for 20 minutes, and prep 1 lb of peeled, deveined shrimp. In a screaming hot wok with neutral oil, sear the chicken in batches until golden and remove, then sear the shrimp for just 90 seconds until pink and set aside. Sauté sliced shallots, sweet mini peppers, and bok choy stems for 3 minutes, then add sugar snap peas for another 2 minutes before tossing in minced garlic and grated ginger until fragrant. Merge the chicken, shrimp, a charred and sliced poblano pepper, thick Enjoya or red bell pepper strips, and bok choy leaves back into the pan. Pour over your upgraded sauce—a mixture of 1 cup Florida Man Sauce, 3 tbsp soy sauce, 1 tsp sesame oil, and toss vigorously for 60–90 seconds until bubbly, beautifully glazed, and the leaves are perfectly wilted. Serve hot over cooked rice and top with toasted white sesames

NEWS FLASH FREEZE

  • Ingredients (2 Glass Batch): 3 oz Whipped Cream or Vanilla Flavored Vodka | 1 oz Triple Sec | 6 oz Fresh Orange Juice | 2 tsp Florida Man Sauce | 2 Splashes Heavy Cream or Half & Half | Crushed Ice

  • The Mix: Combine the vodka, triple sec, fresh orange juice, and Florida Man sauce in a cocktail shaker filled with ice. Shake vigorously to chill, then add the heavy cream or 1/2 & 1/2 and shake briefly. Strain evenly into two glasses loaded with fresh crushed ice.

THE HIDEOUT

Featuring: Moonshiner’s Daughter

OUTLAW CHICKEN & WAFFLES

  • The Plate: Deep golden fried chicken perched on a crisp waffle, layered with a glossy, sweet-heat glaze and topped with a cool dollop of whipped cream. The airy cream perfectly tames the habanero sting.

  • The Play: 1 lb of chicken tenders or thighs in Moonshiner’s Daughter sauce and marinate in the fridge for 24 hours. Remove chicken, shaking off excess. Dredge in flour seasoned with a pinch of brown sugar and smoked salt. Fry in a heavy skillet with peanut oil over medium-high heat until the crust is a dark, caramelized mahogany. Immediately upon removal, brush the hot chicken with a fresh coat of Moonshiner’s Daughter. For the Rebel Syrup, whisk together equal parts maple syrup and Moonshiner’s Daughter sauce. Place chicken over a warm waffle, drizzling generously with the Rebel Syrup, and crowning with a heavy dollop of whipped cream.

RUNNER’S REVENGE DAIQUIRI

  • Ingredients (2 Glass Batch): 4 oz White Rum | 2 oz Fresh Lime Juice | 1.5 oz Simple Syrup or Agave Nectar | 1 cup Frozen Strawberries | 2 tsp Moonshiner’s Daughter Sauce | 3 cups Ice

  • The Mix: Combine the white rum, fresh lime juice, simple syrup, frozen strawberries, Moonshiner’s Daughter sauce, and ice in a high-powered blender. Blend on high until completely smooth, thick, and slushy. Pour immediately into two chilled glasses and enjoy the bright strawberry flavor followed by a slow, sweet-heat outlaw sting.

THE greenLIGHT LOUNGE

Featuring: The Melon Baller

JUICY MELON BALLER CHICKEN THIGHS

  • The Plate: Glazed, citrus‑kissed grilled thighs with a glossy, electric sheen from Melon Baller’s smoked sugar and honeydew magic. Crisp skin, sticky glaze, and a bright jalapeño‑lime finish.

  • The Play: Marinate bone‑in, skin‑on thighs in Melon Baller for at least 4 hours. Grill over medium‑high heat, watching for caramelization from the smoked sugar. Flip once, cook to 165°F, then glaze with a lime‑boosted Melon Baller sauce in the final minutes. Rest briefly, then finish with lime wedges or a drizzle of jalapeño‑cilantro oil.

THE GREEN ROOM MARGARITA

  • Ingredients (2 Glass Batch): 4 oz Blanco Tequila | 2 oz Fresh Lime Juice | 1 oz Agave Nectar | 2-3 tsp Melon Baller Sauce | Ice

  • The Mix: Shake blanco tequila, fresh lime juice, agave nectar, and Melon Baller sauce hard with ice. Strain over fresh cubes. Garnish with lime or a thin honeydew slice if you want to show off.