Rusty Bucket Restaurant and Tavern recently revamped its menu for spring, adding several new food and beverage items perfect for the warmer weather.
Rusty Bucket’s new Poke Bowl is a light seafood option and perfect for the summer heat. The dish features yellow fin tuna, cucumber, pickled carrot, nori, toasted sesame seed, wasabi mayo and sriracha.
Additionally, Rusty Bucket has added several new cocktails that are light and fresh for the summer season:
Put Me in Coach: A very approachable cocktail for both those who love whiskey and those who are still sitting on the bench thinking about it. Old Forester Bourbon captain’s the squad that includes Rothman & Winter’s Orchard Apricot, fresh squeezed lemon juice and Rusty Bucket’s house-made ginger syrup.
The Sun Comes up in Mexico: Cazadores Reposado Tequila is featured in this homage to the classic Tequila Sunrise. The cocktail features Cointreau, agave nectar, lime juice and freshly squeezed orange juice, and topped with Rusty Bucket’s house-made grenadine.
Wake Up Juice: Whether guests need something to start the day or a pick me up at night, this drink covers all bases. Rusty Bucket’s Cold Brewed Coffee is brewed in house and combined with Wheatley Vodka, Cantera Negra Cafe, Van Goh Espresso vodka, Kahlua, house-made simple syrup and bitters. Add a grated chocolate espresso bean rim and shaved chocolate on top, and individuals will have a delightful coffee concoction that would make any barista jealous.
Gettin’ Spritzy Wit’ It: Ready, set, let’s go… take a drink of this mouth-watering, low proof option that sees fresh squeezed orange juice and lemon juice combined with Aperol, Prosecco and Old Forester Hummingbird bitters.
The fan-favorite Strawberry Shortcake also is back for the summer. The layered dessert is bursting with homemade shortcake, fresh strawberries and freshly whipped cream. This dish is popular with Rusty Bucket’s raving fans and is available for a limited time through Labor Day.