This week’s bar: Tin Fish, West Palm Beach

The scene: The ground floor of Tin Fish, which opened on the east end of Clematis Street last May during SunFest, is a pleasant, family-style restaurant specializing in fish tacos, fish burritos and fried seafood platters. But tucked upstairs is a cozier space with a full bar where they offer team trivia on Tuesday nights and live music on the weekends.

The signature cocktail: The Top of the Fish Tea ($7), a top-shelf variation on a mojito. “It’s real refreshing,” says bar manager Carmine Pellitteri. “It’s not overpowering in any way. It’s almost like a mojito, but it’s not.”

Other noteworthy drinks: A proud native of New Jersey, Pellitteri grew up drinking egg creams in the Garden State. For Tin Fish, he created an adult version of the soda fountain standby. The Vanilla Egg Cream martini ($7) contains “vanilla syrup, seltzer water, a little milk — and vodka,” he says. “Believe it or not, everybody likes that one.” One sip of ice-cold vanilla smoothness and you’ll taste why. Prefer craft beers to cocktails? Tin Fish has Magic Hat and Dogfish Head on tap.

Food: Popular appetizers include the Spicy Kaboom Shrimp ($9.95) and fried calamari ($9.95). On Tuesdays, you can sample the fried cod tacos – served on soft flour tortillas with shredded cabbage and cheddar cheese, and a selection of sauces — for $2 each (normally $3.95).

Deals: Happy hour daily from 4 to 8 p.m.: Half-price all beer, $3 glasses of house wine and $3 well drinks. All day and all night on Tuesdays, enjoy Stella Artois for $2. And on Saturday and Sunday during football games, $20 buys you all the domestic beer or well drinks that you can consume. Bring your own designated driver.

Info: 118 N. Clematis St., West Palm Beach; (561) 223-2497; TinFishClematis.com

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C O C K T A I L

Top of the Fish Tea

5 sprigs of mint

3 lemon slices

6 ounces lemonade

1 ½ shots of Jeremiah Weed Country Peach Sweet Tea Vodka

Muddle mint and two lemon slices in one ounce of lemonade. Add the rest of the lemonade, vodka and ice. Shake and serve with a lemon slice garnish.