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"Bucky" Miller was a Grand Hotel institution, serving as a bartender and server in what was then called the Birdcage Lounge for the majority of his resort career and, for the last 12 years, as the hotel's Hospitality Ambassador. A true icon, he was so beloved that not only is the hotel's lounge, Bucky's Lounge, named in his honor, but also its most popular golf package. Today, folks can still enjoy a taste of his craft by mixing up one of his signature drinks, like the mint julep recipe that is still served at his namesake lounge.

Bucky Miller's Mint Julep


6 each fresh mint leaves
1/8 tsp. simple syrup *
1 ¾ oz. proof bourbon (Bucky used Walker’s Deluxe)
1 sprig of mint, sprinkled with powdered sugar
1 each maraschino cherry


Place mint leaves in a 12 oz. glass with simple syrup. Muddle the ingredients. Add crushed ice until half full followed by the bourbon. Continue to muddle the ingredients and add ice until the glass is almost full and the ice is pale green. Garnish with powdered mint leaf (sprinkle powdered sugar over dampened leaf) and a maraschino cherry. Add a straw and serve.

*Simple syrup is a mixture of half hot water and half sugar. Dissolve the sugar in hot water and cool.

Bucky's Country Lemonade
Like Bucky's dad taught him to make it


1 each fresh lemon, squeezed (retain the lemon hull)
¼ tsp. simple syrup *
1 each maraschino cherry
1 each orange slice


Put the juice from one fresh lemon in a 12 oz. glass. Add lemon hull, simple syrup, water, and ice to fill the glass. Garnish with the cherry and the orange slice.

NOTE: This is a very tart lemonade. Add more simple syrup if you desire a sweeter lemonade. *Simple syrup is a mixture of half hot water and half sugar. Dissolve the sugar in hot water and cool.

Bucky's Grand Hotel Brunch Punch


Equal parts orange juice, pineapple juice, and apple juice
Half as much ginger ale
Cherry juice or grenadine for color
Champagne (if desired)


Mix orange juice, pineapple juice, apple juice, and ginger ale together in a punch bowl. Stir in cherry juice or grenadine until the punch turns a peachy color. Top off with champagne if desired. Add ice and serve.

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