Apricot Vodka, Basil, Green Chartreuse, Lemon Juice, Seltzer Water
Whiskey / Gin / Other
Blend of Whisky / Bourbon / Scotch aged with Mezcal, Angostura Bitters, Habanero Bitters, Raw Cane Sugar, Luxardo Cherries & Freshly-Sliced Oranges
Banana Mai Thai
Banana Rum, Malibu, Banana Liqueur, Pineapple Juice, Almond Syrup, Orange Juice, Myers Dark Rum & Crème Brulee'd Bananas
Amaretto, Kahlua, Bailey's & Maraschino Cherry
Campari, Licor 43, Proseco
Agave Source: Tequila Valley. Cooking Method: Stone / brick oven. Sugars: 100% agave. Aging: 18 months in American Oak. Caramel, vanilla, butterscotch and cooked agave aromas practically jump from the glass in this highly-praised and perfectly-aged añejo
High West Campfire is the world's only blend of Scotch, bourbon and rye whiskeys. A very unusual, distinctive, yet delicious whiskey
Kaiyō whisky is matured in the finest Japanese Mizunara oak casks. These casks are handmade due to Mizunara oak's delicate wood grain. They are among the rarest casks in the world and are considered the finest in which to mature whisky. After years of maturing, the casks go on a final maturation on a sea voyage for up to 3 months, leaving from Osaka Japan
Italian Red Wines
Monte Antico, Toscano "beautiful plums, berries, and fresh acidity"
Rosa's Italian Restaurant, a Central Coast dining destination for 20 years, retains its reputation with award-winning recipes. A family owned and operated establishment, Rosa's boasts fine dining in a relaxed atmosphere. Classical Italian dishes and highly acclaimed specialties, such as cioppino, have been written about in San Francisco and Los Angeles newspapers. Executive chef, Douglas MacMillan, is always introducing new and exciting dishes - simple, fresh, and sometimes complex. An extensive wine list and full bar await your arrival.