Great Halloween Drink ideas!

Aurora-Borealis

Aurora is TCCs black light phosphorescent take on jungle-juice. Originally conceived in 2006, it is a drink that is pink in natural light, but glows aqua-marine in black-light. Thus, it represents the two main colors of the aurora-borealis. So, without further ado here is the recipe. (Originally, the drink was made with just pink-lemonade, but was later modified to use Rose's Mojito Passion).

WHAT YOU NEED

2 liters Gin or Vodka
9 Liters Tonic Water
3-4 Bottles Roses Mojito Passion, OR 3-4 Canisters of Pink-Lemonade Concentrate
Ice

INSTRUCTIONS

Mix all ingredients together shortly before the party begins.
Add ice as late as possible before drinking.

MORE IDEAS:

To make drinks glow in the dark, you will need:

• Black lights
• Transparent drinking cups (neon plastic ones look the best under black light)Ice trays
• Tonic water containing quinine
• Clear beverage of choice (Mountain Dew glows the best; Kool-Aid , especially lemonaide or pink lemonaide, or Sprite also works well)

These steps work better if they are followed in order.

The keys to great glow in the dark drinks are the lighting, the tonic water, and the cups. Be creative and have fun. 

1. Buy or borrow several black lights. There are many sites online that sell black lights and their fixtures also. If you have a Spencer's nearby, they usually carry them too.
2. Make the glow-in-the-dark ice cubes. The quinine in tonic water glows really well in black light. The more quinine in the ice cubes the brighter the glow. However, if the cubes are made completely out of quinine they melt faster than cubes that are half water and half tonic water. For best results, mix water and tonic water in a large pitcher and stir before pouring into the ice trays. If you start this process several days in advance, you can repeatedly make the cubes and store them in a separate container in the freezer until the party.
3. Ifyou are making a shot block from a mold- add tonic water like for ice cubes....the block will glow while you take your shots!
4. Place black lights around the room. Pay attention to lighting the area around and above your beverage table. The overall effect of "glowing" will be better if the entire room is lit by black light or a combo of colored party lighting and black light.
5. Make the drinks and serve. The ice cubes will provide a glowing effect to all drinks. Make sure you use transparent plastic tumbler. The neon colored ones work the best. Serve clear drinks for a better glow. Tonic water and Mountain Dew are the two best "glowers". Experiment as the night goes on and take note of what glows the best.

Get the PARTY started!

Buck and Breck

1.5 oz HARDY COGNAC * VSOP

2 dashes Angostura Bitters

1 dash LA FEE ABSINTHE

Champagne: Alan Christopher Blanc de Blanc

Fill a champagne flute with strained lemon juice or water and swirl to coat inside of glass.  Discard liquid.
Fill flute with superfine sugar, coating inside to make glass appear frosted.  Discard excess sugar.
Fill glass with Cognac, Bitters, and Absinthe.
Top with cold Champagne.
Give drink a quick stir.

Spice up your weekend!

Chili Lime Margarita

Yield: 1 cocktail

Prep Time: 35 minutes (simple syrup)

ingredients:

Chili Simple Syrup
1 1/3 cup water
1 cup sugar
2 jalapeno peppers, caps removed, sliced thin
Chili Lime Margarita

2 ½ oz SOLAZUL TEQUILA * SILVER

1-1 ½ oz chili simple syrup
1 ½ oz lime juice
½ oz triple sec
Lime, sliced into wedges for garnish

directions:

For the Chili Simple Syrup
Combine water and sugar in a sauce pan over medium high heat, stirring the sugar until it dissolves. Add the sliced jalapenos and bring to a rolling boil for 1 minute. Reduce heat to low and let jalapeno slices steep for 30 minutes. Strain through a fine sieve to remove jalapeno slices and seeds. Store in an air tight container in the refrigerator for up to 1 month.
For the Chili Lime Margarita:
Combine ingredients in a cocktail shaker or glass and shake or stir well. Take 1 small shallow plate and cover the bottom with coarse salt. Rub the edge of the glass with a lime wedge and “rim” the moistened edge in the salt. Fill the glass with cubed ice and pour the drink over the ice. Garnish with a lime.

Cazanove Rose Champagne and Brunch!

Start by chilling a bottle of Charles de Cazanove Brut Rose Champagne...

Then get ready to make BRUNCH!

Bacon & Eggs in Toast Cups (6 cups)

• 6 slices of bread
• 6 slices of bacon
• 6 eggs
• 1/2 cup of shredded cheese
• salt & pepper

1. Preheat oven to 400 degrees. Spray muffin pan with butter non-stick spray.

2. Using a cookie cutter, cut circles out of bread slices about 3 inches in diameter. (I confess I do not have a cookie cutter so I use the lid to my tub of orzo pasta and just cut around the edges ;D)

3. Take bread circles and press them into the muffin pan, set aside.

4. Heat a large skillet on medium-high. Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

5. Shape bacon strips into the toast cups, fill with 1 Tbs of shredded cheese. Place in the oven for 5 minutes, allowing the bacon to toast just a little more. Remove from oven.

6. Crack your egg and separate out most of the egg white. Drop eggs into the cups, sprinkle with salt & pepper to taste. Place back in the oven and cook until white begins to set, about another 8 – 10 minutes.  The yolk should be creamy.

7. Remove from oven when done and pop out using a spoon, serve warm.

Pop open the Champagne, pour and enjoy Sunday Brunch!

Tastings for 10/4-6

Thursday 10/4 

Retreat Hill Winery

5:00-8:00PM

Tasting Ranger Red Cabernet, Chardonnay and Dulce Rojo

Saturday 10/6

Appleton Rum

2:00-5:00PM

Tasting V/X, Reserve and Extra 12 Year

Bulleit Bourbon

2:00-5:00PM
Tasting Regular Bourbon and Rye Bourbon

Dewar's Scotch

2:00-5:00PM

Tasting Dewar's 12 year

Houston Wine Festival 9-29-12

From the Houston Wine Fest website:

The Houston Wine Fest is a yearly, festival dedicated to the great wine and delectable food pairings. The Houston Wine Fest is held in the heart of downtown Houston at Tranquility Park. We welcome wine enthusiasts from all over the world to taste and celebrate a broad selection of wines, fantastic food and enjoy on-going entertainment. The Houston Wine Fest brings wine, culture and intellect together for an enjoyable experience for everyone, from the novice to the culinary connoisseur.

The Houston Wine Fest is not simply about wine. Each year we bring national performers to the Houston stage and we introduce new artists from Houston and surrounding areas to our vast audience. Beyond the music, the Houston Wine Fest gives local businesses an opportunity to expand their customer base through sponsorship and participation in event activities. Vendors are given the opportunity to create relationships with new customers, while guests are offered a diverse market full of unique wares, both wine and non-wine related. Our goal is to generate longstanding relationships between our guests, our musicians, our sponsors and our vendors.

To experience the Houston Wine Fest is to experience a day full of eclectic flavors, diverse people and tons of fun!

http://www.houstonwinefest.com/#Wines

Bourbon!

Rowan's Creek Bourbon $29.99 with key 750ml
This London Dry Gin received 92 points from the Beverage Tasting Institute. It has a silky smooth opening that develops into rounded juniper notes and citrus flavors. Greenall’s has a crisp long finish with hints of warm spice and mature citrus notes. Great choice for the classic gin & tonic.

Wine of the Week 9-24-12

PANNIER Brut Tradition, Champagne, NV

A blend of 40% Chardonnay, 30% Pinot Noir and 30% Pinot Meunier (with 25% coming from older reserve wines) all from a high quality co-op that buys no sur lattes (meaning they make all their own wines). Pale straw in color, bright and clear and fully sparkling; dry, medium-bodied with refreshingly crisp acidity and a very light phenolic note. Spicy, lively, bright, ripe citrus with a note of red fruit along with minerally-chalky-earth terroir and subtle accents of toast. Very long finish. Fine tension, fresh, focused; bright and alive-in-the-mouth. This may be our best value in Champagne. Spec’s: 90+. Tech: 12% Alc.

Diet-Friendly Alcohol Choices

Wine: The Most Diet-Friendly Choice
If you’re going to drink, wine is the most calorie-friendly selection with a typical 20 calories per ounce. Each 5-ounce glass would then be 100 calories with no cholesterol, sodium or fat. This is true for both red and white wine, from merlot to chardonnay. Sherry, a sweet, fortified wine runs a bit higher with 32 calories per ounce but it is usually served in smaller portions as an after-dinner drink.

Here is the nutritional information for some popular wines per ounce:

 

Wine	Calories	Carbs	Per 5-oz Serving
Chardonnay	20	0.4 g	100 calories, 2 g carbs
Pinot Grigio	20	0.4 g	100 calories, 2 g carbs
Zinfandel® White Wine	20	0.4 g	100 calories, 2 g carbs
Cabernet Sauvignon	20	0.8 g	100 calories, 4 g carbs
Merlot Red Wine	20	0.8 g	100 calories, 4 g carbs

Hard Liquor: Easy on Your Diet
Hard liquor is higher in calories per ounce than wine, and is often mixed with soda, which increases the calorie count. If you’re going to drink liquor, use calorie-free mixers like diet soda or diet tonic water. One shot glass or mixed drink will contain about 1.5 ounces of hard liquor.

Here is the nutritional information for some favorites, based on one ounce:

 

Hard Liquor	Calories	Carbs	Per 1.5-oz Serving
Vermouth	32	0.2 g	64 calories, 0.4 g carbs
Coconut Rum	51	5.3 g	77 calories, 8 g carbs
Beefeater® Gin	65	0 g	98 calories, 0 g carbs
Rye Whiskey	69	0 g	104 calories, 0 g carbs
Scotch Whiskey	69	0 g	104 calories, 0 g carbs
White Rum	69	0 g	104 calories, 0 g carbs
Vodka	69	0 g	104 calories, 0 g carbs
Cognac	69	2 g	104 calories, 3 g carbs
Tequila	69	5.3 g	104 calories, 8 g carbs
Gilbey’s® Gin	79	0 g	119 calories, 0 g carbs

Beer: Raise Your Glass with Care
Beer is the next best choice for dieters with, about 150 calories per 12-ounce serving. Choosing light beers will drop your caloric intake without sacrificing much flavor, but keep in mind that it can be hard to estimate your intake when pouring from a pitcher or into an oversized beer mug.

Here is the nutritional information for different types of beer, based on a single ounce:

 

Beer	Calories	Carbs	Per 12-oz Serving
"Light" Beer	9	0.5 g	108 calories, 6 g carbs
Draft Beer	12	1.1 g	144 calories, 13.2 g carbs
Lager	14	1.1 g	168 calories, 13.2 g carbs
Ale	18	1.1 g	216 calories, 13.2 g carbs

Liqueur: Small but Potent
Sometimes the words "cordial" and "liqueur" are used interchangeably since both drinks are flavored, very sweet and often served as (or with) dessert. Liqueurs can be served alone, over ice, with coffee, or mixed with cream or other mixers. Adding mixers will increase the calorie and fat content of your drink. Whether served alone or in a cocktail, one liqueur serving is about 1.5 ounces. While tasty, liqueurs pack the most calories per ounce, so enjoy them sparingly.

Here is the nutritional information for common liqueurs, per one-ounce serving:

 

Liqueur	Calories	Carbs	Per 1.5-oz Serving
Chocolate Liqueur	103	11 g	155 calories, 17 g carbs
Mint Liqueur	103	11 g	155 calories, 17 g carbs
Peppermint Liqueur	103	11 g	155 calories, 17 g carbs
Strawberry Liqueur	103	11 g	155 calories, 17 g carbs

Wine of the Week!

Ch. LA BERNADOTTE, Haut Medoc, 2004

A blend of over half Cabernet Sauvignon with the balance made mostly of Merlot with some Petite Verdot and Cabernet Franc, all grown in vineyards straddling the western border of Pauillac with the Haut Medoc appellation. Fermented using pump-overs and aged in all French oak barrels (25% new). The used barrels come from Ch. Pichon Lalande. Deep-dark-red-purple in color with well formed legs; dry, medium full-bodied with balanced acidity and moderately chewy phenolics. Nicely developed juicy black and some red fruit with gravelly-stony-dusty terroir and accents of tobacco, spice, black pepper, and pencil shavings. Lots of bottle bouquet. Long finish. Bear’s Note: Same owner and wine making team as Ch. Pichon Lalande (Pauillac 2nd growth in the classification of 1855). As usual, this tastes more Pauillac than Haut Medoc. Quite satisfying. Still has some development in front of it but is drinking beautifully. Spec's Score: 90+VHR. Tech: 13% Alcohol.

Have you tried Sweet Revenge?

Try this easy delicious recipe!

Equal parts:
Sweet Revenge
Sour Mix
Sprite

Garnish with lemon

Got Corks??

Try some of these ideas:

Sweet set of wine cork votive holders for your home. Wine corks have been pierced and the ribbon strung through their center. They even have a flat cork bottom for added support. These would be lovely on a buffet table, the mantle, just about anywhere you would like to add a little ambiance. 

These would make a beautiful hostess gift or something for a neighbor or friend. They would also be perfect for Valentine's Day! And the price is just right!

Corks are ALL NATURAL and recycled. Corks may vary but there will always be a good variety.

This one is easier! Put glass candle into a Hurricane jar- fill the space with corks! Easy and pretty!!

Here are some I did!

CIGARS!

Rocky Patel 15TH ANNIVERSARY

Medium to full bodied; with rich toasty notes of spice, cocoa, espresso bean accompanied by a lingering sweetness with a long full complex finish.

THE EDGE

Medium to full bodied; this bold smoke is full of flavor yet is well balanced with notes of dark spice, espresso & a long full finish.

We have many different styles- check out our humidor!

Ashton Classic Series

A consistently pleasurable smoke for all cigar lovers, the Ashton Classic has a medium body with nuances of peppery spice. The blend of 3 to 4 year old Dominican tobacco, along with its rich golden Connecticut shade wrapper creates an extremely well blended rich taste. The draw of this cigar from beginning to end is never disappointing. The Ashton Classic is truly a smoke for anytime and anywhere and, like an old friend, never lets you down. 

CAO

The CAO America is a medium to full bodied masterpiece.  The combination of two wrappers perfectly balances this blend with chocolaty notes of earth and cedar. 

Acid Cigars

It is a blending of ancient and old world tobacco knowledge with a bit of daring to be different. Expressed in four distinctly different lines plus a multitude of subculture blends, every single cigar within the ACID FAMILY IS A UNIQUE SMOKING EXPERIENCE.

Beef Bourguignon

Beef Bourguignon – reprinted from the TasteFood archives

Serves 6-8

5 tablespoons olive oil
3 pounds beef chuck, cut in 1 1/2″ chunks
Salt and pepper
1/2 cup cognac

4 large carrots
1 large yellow onion, cut in large chunks
4 large garlic cloves, smashed
1 – 750 ml. bottle full-bodied red wine
1 cup beef stock
1 – 6 ounce can tomato paste
2 teaspoons dried thyme

10 ounces (300 g.) pearl onions, peeled
1/2 pound white mushrooms, halved
1 tablespoon brown sugar

Heat 2 tablespoons olive oil over medium-high heat in a large oven-proof pan with lid or Dutch-oven. Season beef all over with salt and pepper. Working in batches, add beef to pan in one layer and brown on all sides. Transfer to a bowl. Add cognac to pan and deglaze pan over medium-high heat, scraping up bits. Allow to reduce by half. Pour cognac over beef and set aside.

Preheat oven to 325 F. (170 C.)  Coarsely chop 2 carrots.  Heat 2 tablespoons olive oil in same pan. Add chopped carrots, onion and garlic. Sauté 3 minutes over medium heat. Add beef, wine, stock, tomato paste, and thyme. (Beef should be covered by the wine and stock. If not, add more wine or stock to cover.)  Bring to boil, reduce heat to low and cook 2 minutes.  Cover and place in oven. Bake until meat is very tender 2 1/2 – 3 hours.

About 30 minutes before beef is done, cut remaining carrots in 1/2″ slices.  Steam or blanch carrots until crisp tender; drain. Sauté mushrooms and onions in a skillet with one tablespoon olive oil until light golden brown.

Remove beef from oven.  Strain liquid from stew into a saucepan. Separate meat from vegetables and discard vegetables. Boil liquid until sauce is reduced by 1/2 and has a sauce consistency, skimming fat from surface. Add sugar. Season to taste with salt and pepper. Pour sauce back over beef.   Add carrots, mushrooms and onions to stock. Simmer 15 minutes. Serve.

Beef bourguignon can be prepared up to 2 days in advance. Cover and refrigerate. Remove solidified fat from surface before reheating. Reheat over medium-low heat on stovetop, or in a 325 F. oven.

Serve with a nice red wine!

Scotch-Champagne fizz

Scotch-Champagne Fizz

serves 4
active time: 5 min

1. 2 oz (59ml) Glen Moray 12 year single malt Scotch
2. 3/4 oz (22ml) Cointreau
3. 12 oz (355ml) Champagne or sparkling wine

1. 4 large lemon peels

1. Shake Scotch and Cointreau with ice cubes until shaker is frosted. Divide into 4 chilled champagne flutes. Top with the Champagne or sparkling wine. Garnish with the lemon peel and serve.

Home Brew: Vin d'Orange

Vin d'Orange
***makes about 2 litres***
— 1/2 cup Tropic Isle dark rum
— 1 tablespoon pink peppercorns
— 2 liters good quality rosé (about 2 1/2 bottles)
— 1 cup Ivanabitch vodka
— 8 whole green cardamom pods
— 1 4-inch cinnamon stick
— 1/2 vanilla bean
— 1 1/2 cups organic sugar
— 2 lemons or grapefruit, or one of each
— 3 tangerines or oranges with a good balance of tart and sweet
Wash the citrus and slice them in thick wheels. Place them in a clean container (glass
or hard plastic) with a wide mouth and a tight-fitting lid. Add the sugar, spices, rosé
and vodka.
Stir this well with a spoon (not wooden, as it may harbor bacteria that could inhibit
fermentation) and fasten the lid. Keep the jar in the refrigerator, or a cool dry place,
shaking occasionally to dissolve the sugar.
After about 6 weeks, mix in the rum, then pour the mixture through a fine mesh
strainer or several layers of cheesecloth. Stored in bottles at a cool room temperature
or in the refrigerator, your vin d’orange it will last indefinitely. Drink it plain on the
rocks, or mixed with sparkling wine or water, garnished with a slice of orange.

Crimson Bulleit Punch

This recipe serves 1-100

• 2 parts - Bulleit Bourbon
• 2 parts - Cranberry Pomegranate Juice
• 1/2 part - Domaine de Canton Ginger Liquer
• 2 parts - Champagne
• Lime slices
• Ice ring for punch bowl quantity, shaken with ice for individual servings

1. Combine all ingredients in a punch bowl, adding the champagne just before party time to better maintain its sparkle. Ladle chilled punch into glasses, garnish with a slice of lime

Between the Sheets

The Between the Sheets

(Adapted from Mini Bar: A Little Book of Big Drinks by Mittie Hellmich)

3 ounces Tropic Isle Palms Spiced Rum

3/4 ounces Remy Martin

3/4 ounces Grand Marnier

1/2 ounce lemon juice

Powdered sugar and lemon twist, to garnish

Combine all liquid ingredients in an ice-filled shaker and shake vigorously. Strain into a martini glass rimmed with powdered sugar. Garnish with lemon twist.

Caupona Tequila Cocktail

Ingredients

2 oz Cavalino Reposado

1 oz lime juice

1 oz pineapple juice

1 1/2-inch thick slice of green apple

cayenne pepper for dusting

Directions: 

Shake the tequila and juices with ice and strain into a martini glass. 

Dust apple slice generously with cayenne pepper.

Garnish and serve.

G'DAY Red Moscato is going away!!

Get your G'DAY while it lasts! Once it's gone it's not coming back! Buy a case today and save!!

:)

Tastings for 9/13-15

Thursday the 13th:
5PM-8PM
Blue Moon Variety Pack

Friday the 14th:
5PM-8PM
Bacardi OakHeart

Saturday the 15th:
11AM-2PM
Smirnoff Iced Cake & Caramel Kiss

2PM-5PM
Crown Royal Black

Lemmon Cosmo

2 oz. Ivanabitch Lemmon Vodka
2 oz. Langer's Cranberry juice
Splash of Ready Rabbit Triple Sec
Shake with ice and strain into glass

Variation:
Add 1 oz. Ivanabitch Whipped

Pumpkin- Tini Time!!

Pumpkin-Tini

Ingredients

• 1 1/4 oz. Frangelico Hazelnut Liqueur
• 1 1/4 oz. Flor de Caña 7 year Grand Reserve Rum
• 1/2 oz. Pumpkin Simple Syrup*
• 1/4 oz. Ivanabitch Whipped Vodka
• Whipped Cream and Ground Cinnamon for garnish

Preparation

Place all ingredients in a cocktail shaker filled with ice, shake vigorously and strain into a martini glass rimmed with brown rimming sugar. Top with whipped cream and a sprinkle of cinnamon.

*Pumpkin Simple Syrup

Ingredients

• 1/2 Cup Pumpkin puree
• 1/2 Cup water
• 1/2 Cup Sugar

Preparation

Add all ingredients to a saucepan over high heat, bring to a boil stirring to allow sugar to dissolve, remove from heat and allow to completely cool.

Spec's Angleton: Bordeaux By Burney

Spec's Angleton: Bordeaux By Burney: Of the eight wine regions in France, Bordeaux is France's premier wine region.  Because of its varied topography, climate, and centuries of ...

Coffee! We got it!

Stewart Cellars Pinot Noir

2008 in the Russian River Valley was a trying year for Pinot Noir growers, with spring frosts that reduced the size of the crop throughout the appellation. Ripening was slow and required great care at harvest. Proper attention to details allowed the naturally small crop to make rich, bright wine with impressive density and depth of fruit flavors. This wine is medium dark purple in color with a touch of ruby. The aroma opens with berry and dark cherry notes backed by toasty French oak. Hints of savory herb notes emerge with air, along with subtle whiffs of cinnamon and vanilla. The wine is rich and round in the mouth with big black cherry and raspberry flavors at first and just enough balancing fresh acidity. Subtle underlying oak emerges with a bit of earth in the finish, leaving an overall impression of dense, ripe fruit with complexity and silky texture just waiting for a few years in the bottle.

Snowden Cabernet Sauvignon Reserve

"The 2009 Cabernet Sauvignon Reserve is drop-dead gorgeous. Dark red fruit, tobacco, flowers and licorice emerge from this massive, powerful wine. The Reserve fleshes out beautifully on the palate as the fruit gains dimension and volume. Hints of licorice, menthol and tar wrap around the powerful, structured finish. This is a dazzling showing from Snowden." This is a great gift for anyone who loves wine or for you to dazzle guests at your next event!