Monday: Closed
Tuesday: 4:30 PM – 9:30 PM
Wednesday: 4:30 PM – 9:30 PM
Thursday: 4:30 PM – 9:30 PM
Friday: 4:30 PM – 10 PM
Saturday: 10 AM – 2:30 PM /
4:30 PM – 10 PM
Sunday: 10 AM – 5 PM

*Bar service opens at 4:30 p.m. for “Sip and See” with dinner service beginning at 5 p.m.

(full of bacon, butter & booze)

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Peter Rabbit Raspberry Sorbet Cocktail

March 22, 2018

One Scoop Soft Raspberry Sorbet

Pinch Black Pepper

3/4 oz Gin

1/2 oz Simple Syrup

1/2 Lime (juiced)

Top with Champagne

Garnish with Raspberry

S'mores Poppers

December 04, 2017

You'll Need:  18 large marshmallows, 3 sheets graham crackers, 2 tablespoons unsalted butter, one 4-ounce bar bittersweet chocolate.  

  • Preheat the oven to 450 degrees. 

  • Line a rimmed baking sheet with aluminum foil. 

  • Lay the marshmallows on the foil, Cook until the marshmallows are golden brown and toasted, 10 to 15 seconds. Cool completely on the baking sheet. The marshmallows will firm up again in the center.

  • While the marshmallows cool, put the graham crackers in a resealable plastic bag and seal. Crush with a meat hammer until they are fine crumbs with a few small chunks.

  • Heat the butter in a small skillet over medium heat. Add the crumbs and cook, stirring, until toasted and a few shades darker, 3 to 4 minutes. Remove from the heat, pour onto a plate and cool completely.

  • Once the marshmallows have cooled, skewer them and set aside.

  • Finely chop the chocolate and reserve one-quarter of the chocolate separately. Put the rest in a heatproof bowl and set over a small pot with 2 inches of simmering water, making sure the water does not touch the bottom of the bowl. Cook, stirring, until melted and smooth. Remove from the heat and stir in the reserved chopped chocolate until melted. 

  • Drizzle the marshmallows with some melted chocolate and sprinkle with crumbs.  Repeat with the remaining marshmallows, chocolate and crumbs.  

  • For extra fun, sprinkle with crushed peppermint and drizzle bourbon over the top.

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