Kriol Bram

BZ 22

Sorrel, a relative to hibiscus and native to West Africa, has long been used to make wines and is a Belizean tradition especially in the Kriol culture where wine would be made in preparation of visits around Christmas by neighbors. Here we are utilizing the essence of the plant to render a slightly tart yet refreshing cocktail reminiscent of a daiquiri.

Cucumber Tepache Spritz

BZ 18

A refreshing combination of fresh cucumber juice and reduction, lightly fermented pineapple tepache, white rum, and topped off with club soda for spritz.

Nutty Professor

BZ 28

This rich concoction mixes Irish cream, coffee liqueur, and crunchy peanut butter and rum for a kick served in no less than a caramel syrup swirled glass complete with whipped cream.

Nance Sour

BZ 22

Local craboo liqueur is shaken with rum, lime juice and egg white offering a unique flavor derived from this tropical berry. Topped off with a few drops of Angostura bitters.

Kukumba Kooler

BZ 26

Cucumber muddled with Hendricks gin, fresh lime juice, and a touch of bitters brings this refreshing cocktail to life.

Hibiscus Punch

BZ 24

Light rum with hints of coconut rum, expertly combined with sorrel, a plant widely used in the Caribbean and a part of the hibiscus family, along other fruit juice reductions.

Roasted Pepita Mai Tai

BZ 20

Pumpkin seeds are lightly toasted and made into our own version of Orgeat syrup, shaken with local citrus juices and served with an aged rum float.

The Belizean Mule

BZ 22

A unique blend of vodka, fresh squeezed lime juice, homemade pineapple tepache, simple syrup and a touch of soda water for spritz.

Belizean Aged Rum Sour

BZ 18

6-year-old Belizean rum aged in bourbon barrels shaken with homemade sour mix and egg white.

Margarita a la Tepache

BZ 22

Lightly fermented pineapple skins are shaken with fresh lime juice and just the right amount of tequila served on a hurricane in a lightly dusted Tajín rimmed glass.

Classic Piña Colada

BZ 20

A house twist using Belizean rum, homemade pineapple reduction, tepache, lime juice, coconut cream, shaken and strained over fresh ice.

Soursop Colada

BZ 20

This exotic fruit is pulped and combined with coconut cream, rum, and served blended.

Coconut Margarita

BZ 22

Our twist on the Mexican favorite; this recipe combines tart and sweet. Lime juice is combined with coconut cream, in a sugar-rimmed glass.

Soursop Daiquiri

BZ 18

This miracle fruit has been a go-to in Mesoamerica for millennia. So we added some rum to it following the classic style of shaking and strained into a chilled hurricane glass.

Belikin Beer

BZ 8

Belikin Light

BZ 8

Belikin Stout

BZ 8

Landshark

BZ 8

Guinness

BZ 8

Red Stripe

BZ 8

Donelli Lambrusco Bianca

BZ 16

Donelli Lambrusco Rosso

BZ 16

Coke

BZ 4

Diet Coke

BZ 4

Red Fanta

BZ 4

Orange Fanta

BZ 4

Sprite

BZ 4

Grapefruit

BZ 4

Grape Fanta

BZ 4

Soda Water

BZ 4

Tonic Water

BZ 4