Rick's Bar Menu

Tito's Vodka, Espresso, Kahlua Coffee Liquor, Simple Syrup.

Tito's Vodka, Lime Juice, Ginger Beer

Tito's Vodka, Lime Juice, Simple Syrup\r\n\r\n(Regular, Hibiscus, or Blueberry)

Henrick's Gin, Honey, Lemon, Lavender.

Redemption Bourbon, Angostura Bitters, Brown Sugar.

Redemption Bourbon, Campari, Sweet Vermouth.

Cazadores Tequila or Illegal Mezcal, Grapefruit Juice, Fresh Lime Juice, Club Soda, Agave Nectar

Cazadores Tequila Blanco, Cointreau, Lime Juice.

Cazadores Tequila Blanco, Cointreau, Lime Juice, Muddled Fresh Jalapeno & Cucumber.

Bacardi Silver, Lime Juice, Simple Syrup.

This unfiltered sake is named after Hanako, or “Flower Maiden”, the most famous Japanese koi fish that lived for 226 years in the snowy, icy waters at the foot of Japan’s Mt. Ontake.\n\nTASTING NOTES\nBright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body.

Brewed with Gohyakuman Goku rice at the Kizakura Shuzo Brewery. Bushido is the ancient Japanese warrior code of moral values, loyalty and honor until death. Usually unuttered and unwritten, the code allows the violent existence of the samurai to be tempered by wisdom and serenity. \n\nTASTING NOTES\nTart raspberry, Asian pear, and watermelon rind with a hint of white flowers and a spicy finish.

This unfiltered sake is named after Hanako, or “Flower Maiden”, the most famous Japanese koi fish that lived for 226 years in the snowy, icy waters at the foot of Japan’s Mt. Ontake.\n\nTASTING NOTES\nBright and fresh with a lovely ricey and fruity combination. Flavors of honeydew melon, raw pumpkin, and radish. Creamy texture and full body.

Ban Ryu means “ten thousand ways.” It is an expression used in the sake world to answer the question, in how many ways is one sake different from another. The answer, in 10 thousand ways: the yeast, the koji, timing of brewing, etc., It also means, more informally, “versatility.” The brewery tries to catch both meanings in its name, however, they passionately believe it can be enjoyed in 10 thousand ways–chilled, warmed, hot, with light food, heavy food, sweet food and spicy food.\n\nFounded in 1778, the Fuji Brewery is now managed by the 13th generation of the Kato family, Ariyoshi Kato. The head brew master Kodai Kato, one the youngest Toji in Japan to win a gold medal at the National Japan Sake Competition. \n\nTASTING NOTES\nLow aroma, light and fruity, with undertones of black currant, finishing crisp and clean.\n\n91 POINTS Ultimate Wine Challenge\n88 POINTS World Sake Challenge

Founded in 1903, the Saiya Brewery is one of the most award-winning breweries at the Japanese National Sake Competition. In the past fifteen years of the competition, the brewery has won an astonishing ten gold medals. Mr. Takahashi, their brewmaster, has been recognized by the Emperor of Japan as a cherished craftsman. This junmai ginjo is a favorite with new and seasoned sake drinkers alike.\r\n\r\nThis junmai daiginjo is light and soft with notes of peaches and strawberries. It is best served chilled and complements sushi and sashimi, as well as grilled meat or fish.\r\n\r\nJunmai ginjos tend to be light and fruity. They are made with rice that has been refined to 60% or less of its original size. This junmai ginjo is made with rice that has been refined to 50%.\r\n\r\nTASTING NOTE\r\nAt once earthy, rustic, elegant and fruity. This daiginjo shows notes of overipe peach and roasted sage in the finish.

This well-rounded sake with notes of banana and very-ripe honeydew aroma has clean, crisp acidity that highlights its light-to-medium body. The lingering finish moves from juicy fruitiness to green, herbal notes making it a great food companion.

“Dai” means great or big; “ginjo” is the upper echelon of sake. Daiginjo is the highest, the ultimate. To qualify as a daiginjo, the rice must be polished to 50% or less of its original size. Sake makers get rid of at least half of the raw ingredient they start with. This makes daiginjo’s elegant, refined and delicious.\r\n\r\nTASTING NOTES\r\nHints of crushed sage on the nose, spiced apple on the palate, finishes with a supple satin texture

Violet aroma, plum on palate; soft, relaxed, and expansive in texture. An “umami type” of sake with ricey dryness.

Joto Junmai is made by the Eiko Fuji Brewery, led by the 13th generation of the Kato family. True to the classic junmai style, it is rich and solid, but it is more inviting with its clean, fruity quality.\n\nTASTING NOTES\nFruitier and cleaner than many junmais, which lean earthy and dry. Still solid and rich, with notes of deep, ripe plum. Finishes with crisp acidity\n\n95 POINTS Ultimate Wine Challenge\n92 POINTS Blue Lifestyle

The epitome of purity, this sake is more subtle and nuanced than most highly aromatic Junmai Daiginjos. It is based on the ideals of Zen Buddhism and "wabi-sabi," the belief that beauty within the arts should be as understated and pure as a simple strand of pearls. One of two sakes brewed in exactly the same way with the same ingredients, except this one is a Junmai Daignjo and Tears of Dawn has added distilled alcohol to open up aromatics.\r\n\r\nTASTING NOTES\r\nAromas of white flower, Asian pear & steamed rice. Finishes elegantly with rich minerality and rice texture.

This undiluted brew is fit for a cowboy – made in the ancient Yamahai style, loaded with umami, and pairs beautifully with meat.\r\n\r\nTASTING NOTES\r\nAromas of vanilla, cocoa and hickory smoke with a smooth finish.

“Dai” means great or big; “ginjo” is the upper echelon of sake. Daiginjo is the highest, the ultimate. To qualify as a daiginjo, the rice must be polished to 50% or less of its original size. Sake makers get rid of at least half of the raw ingredient they start with. This makes daiginjo’s elegant, refined and delicious.\n\nTASTING NOTES\nHints of crushed sage on the nose, spiced apple on the palate, finishes with a supple satin texture

Aromas of banana bread and a hint of spice. Medium-dry with a round, mellow finish.

Watermelon, honeydew, sweet melon, and a hint of pistachio. Soft and silky with a touch of white pepper on the finish.

Intense, deep ruby colour, with a bright red rim. The predominant flavours are ripe, cooked black fruits.\nSweet notes of vanilla and hints of mocha. The first impression in the mouth is rich and full. Excellent\nbalance of tannins and acidity, with a long, smooth finish.\n

On the nose, notes of lemon zest and a hint of minerality. A mid-palate richness and mouthwatering acidity enhance the flavors of white peach and citrus.

Round and lush, followed by bracing citrus and exotic fruit flavors and the signature minerality of Loire Valley Sauvignon Blanc.

100% Pinot Grigio. Lagaria Pinot Grigio delle Venezie DOC is straw yellow in color, pleasant floral and fruity aromas of apple, peach, apricot and pear. Medium-bodied, with refreshing fruit, distinct character and balance.

A Chardonnay from a single vineyard in Alexander valley that is made in the classic style of Anjou Pear and Crisp Apple with a rich middle palate.

Ryder Estate Pinot Noir is lush, silky and balanced. Black cherry and plum aromas lead into flavors of bright red cherry and raspberry with a hint of mocha and toasty oak. Pairs deliciously with BBQ’d pulled pork, stuffed mushrooms and relaxing with friends after a successful high tide sunset surf.

A gregariously friendly rosé with floral aromas and delicate strawberry flavors. With a lively acidity but a decadent richness of fruit

St. Francis Chardonnay is a medium-bodied wine from Sonoma County, California. It is known for its crispness, fruit flavors, and minerality

The vibrant nose of red and black cherries and ripe plums combines with floral touches of violets and rose petals. It holds a nice tannic structure that is full on the palate. Vanilla, chocolate, and some spice appears to make it more complex.