Add Veggies to Your Cocktail

Its National Vegan Month!
Try adding veggies to your drink.

Bell Pepper Cocktail

Ingredients:

Yellow bell pepper (four rings)
2 tsp. Fresh mint
3 oz Grapefruit juice
1/2 oz Lemon juice
3 oz Vodka
1 1/2 oz Chartreuse
Preparation: Muddle yellow bell pepper and fresh mint. Add grapefruit juice, lemon juice, vodka and Chartreuse. Shake well and strain into a chilled glass. Garnish with a ring of bell pepper.

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Carrot Ginger Splash

Ingredients:

Fresh ginger (five thin slices)
6 oz Carrot juice
2 oz Apple juice
3 oz Vodka
Splash club soda
Preparation: Muddle fresh ginger in the bottom of a cocktail shaker. Add carrot juice, apple juice and vodka and shake well. Pour into cocktail glass, top with a splash of club soda and garnish with a lime slice.

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Cucumber Martini

Ingredients:

Cucumber (5 slices)
2 Sprigs fresh mint
1/2 oz Lime juice
4 oz Vodka or gin
Preparation: Muddle cucumber and mint in a shaker. Add ice, lime juice and vodka or gin and shake well. Strain into chilled martini glass and garnish with a cucumber slice.

The truth about sulfites

Sulfites exist in nature and are also naturally contained in or even added to preserve a very long list of many common foods, including wine, cheese, yogurt and other processed dairy, bread and baked goods, tortillas, dried fruits, dried spices, shellfish, dried seafood, canned, bottled, or frozen fruits and juices, jams and jellies, tofu and other soy protein products, packaged pasta or rice mixes, etc.. The human body actually produces about 1 gram of sulfites daily through normal metabolism.

About 1% of the general population and about 5% of asthma sufferers may react to sulfites. Symptoms commonly include restricted breathing ability to varying degrees from mild to severe, even life-threatening, especially in asthmatics prescribed to steroids. Skin rashes, hives, itching and nausea are relatively rare symptoms for sulfite allergy. Reactions depend on both the sensitivity of the individual and the level of sulfites ingested. Headaches are not a symptom of sulfite reaction, although this is a common folk tale (see next section).

Foods may legally contain sulfites at levels ranging from 6 to 6,000 parts per million. The legal maximum for wine is 350 ppm, but the average content in premium wine is under 40 ppm. White wines are generally higher in sulfites than red wines. Inexpensive wines generally have higher sulfur content than expensive wines. There are no wines that are entirely sulfite-free, even those labeled "organic".

Fun Drinks

Banana-nana

INGREDIENTS

1 1/2 Parts DeKuyper® Creme de Banana
1 Part DeKuyper® Peachtree®
5 Parts Pineapple Juice

Build over ice, stir gently, and serve.
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Plymouth Rockin Java

INGREDIENTS

1 Part DeKuyper® Vanilla Liqueur
1 Cup Hot Coffee

Fill mug with coffee and add ingredients.
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Lit Fuse

INGREDIENTS

1 Part Pucker® Peach Schnapps
1 Part Jim Beam®
2 Parts Cola
HOW TO

Build over ice, stir gently, and serve.
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Slap Shot
INGREDIENTS

1 Part DeKuyper® Blackberry Brandy
1 Part DeKuyper® Peppermint Schnapps

Add ingredients to an ice-filled shaker.
Shake and strain into a shot glass.

Ivanabitch Vodka...Tobacco Flavor

Ivanabitch Tobacco Vodka does not taste like cigarettes or smoke. There, I said it. The floral pipe shop aroma reminds me of walking into my local smoke shop where they sell dozens of different flavored tobaccos. While I can’t say I’ve torn open a cigarette and carefully inspected its aroma, I can say that Ivanabitch Tobacco Vodka smells, to me, like that of a pipe tobacco and not a stale cigarette! This is awesome

Ivanabitch also has a menthol version, which mingles tobacco flavor along with that of a peppermint schnapps. A bit more sweet than the original tobacco vodka and might make a bit of a surprising flavor to a holiday cocktail. While the menthol version is fun and quite amazing it’s really tough to get by my initial general reaction to a tobacco vodka in the first place.

Mead cocktails just in time for the Texas Renaissance Fest!

Its that time of year! The Renaissance Festival is back. At our store we have plenty of meads for everyone. Here's some extra ideas on how to use mead. The simplest drink is mead and whisky (2-1 ratio). Who needs premade honey whisky when you can make your own??
Be sure to ask about our meads, we will be happy to help.

Nectar Breeze

1 1/2 oz vodka
1 1/2 oz Malibu Rum
2 oz pineapple juice
Shaker of Blackberry, Raspberry Mead

Serve over ice in a tall glass

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Redstone Tea

½ oz each of vodka, gin, run, triple sec, tequila
Shaker of Raspberry or Traditional Mead

Serve on ice in a tall glass with lime and orange slices

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Meady Waters
1 oz. Traditional Mead
1 oz. each Kalua® and Bailey’s® Irish cream
4 oz.  dairy or nut milk
1 banana
3 ice cubes
Place all ingredients in a blender and process until smooth. Serve with shaved chocolate in a margarita glass.

Hill Wine Company Cabernet

Dark purple in color, this Cabernet Sauvignon has intriguing aromas of chocolate, lavender, with fig, black currant, plum and blackberry fruits. The fruit flavor profile leads in with plums, raspberries and finishes with hints of cinnamon.

Jinro Soju

Jinro Soju – There’s no mistake – Jinro Soju, produced in South Korea, is the best-selling spirit in the world.  In 2012, this clear, fresh soju sold 65.3 million 9-liter cases…that’s more than double the sales the of the product currently holding on to the number two spot.
This distilled specialty distinguished by its yellow label has a neutral composition which lends itself perfectly to fresh fruits, juices and mixers.
It's alcohol content is just enough to give a "kick" to popular cocktails but mild enough for an extended drinking experience. Soju straight up is easy to drink, mild and fairly neutral but a bit watery. Unlike vodka, soju doesn't turn syrupy when left in the freezer. Soju has only 64 calories for a 1 oz. shot and 540 calories for a 375ml bottle. Additionally, its smoothness and flavor is a great accompaniment to BBQ dishes and grilled meat dishes.

Pink Lady Cocktail

October is Breast Cancer Awareness.  For those who have had, loved someone who had or lost someone who had breast cancer let's raise a glass in celebration or remembrance.  The key to this drink (and any shaken with egg) is to shake it longer than you would with most cocktails to ensure that everything is mixed well. The egg also makes a great foamy top of the pink liquid, creating an intimate looking finished cocktail. This recipe is easy and tasty.

Ingredients:

1 1/2 ounces gin
3/4 ounce applejack
1/4 ounce lemon juice
1-2 dashes grenadine
1 egg white
Maraschino cherry for garnish

Preparation:

Pour the ingredients into a cocktail shaker with ice cubes.Shake vigorously.Strain into a chilled cocktail glass.Garnish with the cherry.

OPC

This is a great wine to have with dinner....prime rib, lamb or duck! It has an array of berry aromas announces a fun wine with nice complexity. The elegant mixture of dark fruit and berry flavors, sweetened with spiced chocolate, vanilla and caramel notes, is pure seduction. The sexy, fleshy, chocolate-covered cherry thing going on during the finish is the ‘yum’ factor.

Kentucky Mule

While looking at the menu at dinner tonight I saw this drink called the Kentucky Mule. It had Jim Beam, ginger puree and lime juice. This is basically a Moscow Mule without vodka and bourbon instead. I was very pleasantly surprised at the flavor! Refreshing and spicy yet you could still taste the Beam. Very nice...wanted to share my take on this drink. Give it a try, its really good!

Kentucky Mule Drink Recipe
1 1/2 ounces bourbon whiskey such as Jim Beam or 1835
1/2 ounce fresh lime juice
4 ounces cold ginger beer
Lime wedge

Fill a glass with ice. Add bourbon and lime juice; top with ginger beer. Garnish with lime.

Makes 1 drink

Bourbon: Suffering Bastard

Time for a Drink: Suffering Bastard
Posted by Paul Clarke

Ingredients
serves makes 1 cocktail, active time 3 minutes, total time 3 minutes
1 ounce bourbon
1 ounce gin
1 ounce fresh lime juice
1 dash Angostura bitters
4 ounces chilled ginger ale
Procedures
Pour ingredients into an ice-filled Old Fashioned glass and top with ginger ale, adding more ice if needed. Garnish with a sprig of mint or an orange slice.

Churchill's Holiday

CHURCHILL’S HOLIDAY - courtesy of Pachanga Patterson
Perfect Fall concoction that incorporates the warmth of the bourbon with Autumn flavor classics – apple cider and cinnamon.

churchills holiday bourbon cocktail

Ingredients

1.5 ounces bourbon
1/2 ounce of Cointreau
1/2 ounce of Apple Cider
1/2 ounce of Honey simple syrup (equal parts honey and water brought to a boil to combine)
3 pinches of cinnamon
Preparation:

Pour all the ingredients over ice in a mixing glass and stir gently to combine.
Strain it into a martini glass with a fine mesh strainer. Garnish the drink with an orange wedge or twist.

PEACH INFUSED BOURBON ICED TEA

PEACH INFUSED BOURBON ICED TEA - courtesy of Sarah Ashley Schiear
Good for the transition from Summer to Fall. A great hot-day drink, which we all may still be experiencing while waiting for the cooler temperatures to creep up on us.
peach infused bourbon iced tea cocktail

Ingredients

3 Large peaches
3½ to 4 Cup bourbon
2 Family-size tea bags (or 8 regular black tea bags)
1 Cup Light brown sugar, packed
Fresh peach slices and lemon wedges, for serving
Preparation:

To make the bourbon-infused peaches, you’ll need to first peel your peaches. Submerge whole peaches in boiling water for 1 minute. Transfer to an ice bath to stop the cooking process. The skin will slip right off. Chop into large chunks and place in 4-cup mason jar (or a similar-sized container that will close tightly).
Pour the bourbon over the peaches (enough to reach the 4 cup line, or as much as you can fit in the jar). Secure the lid tightly and store in a dark, cool place for up to 1 week.
To make the iced tea, boil 16 cups water. Remove from the heat and add tea bags. After 4 minutes, remove the bags. Add brown sugar and stir until dissolved. Allow to cool, and pour into a large pitcher to chill.
Pour bourbon into glasses and top with iced tea (I like a ⅓ bourbon ratio to ⅔ iced tea, but measure each glass to your own taste). Serve with fresh peach slices and lemon wedges

Buttered Popcorn Vodka?!

OK, don't over think this... Have you ever taken a bite of popcorn, and then quickly taken a drink of cola… letting the popcorn just kind of dissolve in your mouth? It tastes kinda like that. Only sweeter. And you don’t taste the buttered popcorn so much as you smell it, which is actually a lot of fun!

I eventually made a mix of just the vodka and cola, which allowed the popcorn scent to come through even more, and you get that popcorn taste in the end as a bit of aftertaste. Its just… a fun vodka! I don’t know that I’d pick it up for every-day consumption. But for Halloween? Or perhaps a movie night with the girls? DEFINITELY. It’s quirky. It’s fun. It’s a conversation starter. Trick AND treat!

Caramel Corn Collins

1.5 oz 360 Buttered Popcorn
.5 oz Caramel Sauce
Combine vodka and caramel in mixing glass filled with ice. Strain into collins glass with fresh ice, top with root beer.

Night at the Movies
1.5 oz. 360 Buttered Popcorn
Cola
Add ice, top with cola, garnish with a lime wedge and popcorn on top.

And of course, the shooter:

Kettle Corn
1 oz 360 Buttered Popcorn
Rim shot glass with salt and sugar mixed rimmer. Shake with ice and stain into a shot glass. Salt and sugar rim (1/3 salt and 2/3 sugar).

Flux Red Wine

2009 Mark Herold Wines "Flux" Red Wine
SKU #1112925
93 points Wine Spectator
  Deliciously pure and refreshing, with snappy, vibrant red berry, pomegranate, subtle dusty earth, road tar and dried herbal flavors that are all well-proportioned. Ends with crisp tannins that give the flavors traction. Grenache, Syrah, Carignane and Petite Sirah. Drink now through 2023. 1,250 cases made.   (9/ 2012)

90 points Robert Parker's Wine Advocate
  The Grenache-based 2009 Flux is a little more perfumed and lighter in body than the 2008 tasted alongside it, but just as compelling a wine. Sweet roses, red berries, spices and licorice are some of the nuances that flow from this layered, silky red. This is a beautiful wine from Mark Herold. Flux is Grenache, Syrah, Petite Sirah and Carignan. Anticipated maturity: 2012-2016. This lineup from Mark Herold is full of delicious, bold wines that deliver tons of pleasure. The focus is on Rhone and Spanish varieties.    (2/ 2012)

Stephen Tanzer's International Wine Cellar
  Good red-ruby. Spicy black cherry and licorice on the nose, with truffle and earth nuances emerging with air. Spicy, silky and mouthdusting, with good sweetness to its dark berry and spice flavors; hints of slightly jammy grenache. Finishes nicely broad, smooth and persistent, with substantial dusty tannins.   (5/ 2012)

Primo Amore Riesling

Most of us are used to Rieslings from Germany or Alsace. But Italy has done a great job making a Riesling that may make you forget about Germany... At least while you're having a bottle of this slightly sweet and really well balanced wine.  "Primo Amore, or "First Love", represents the joy of discovery experienced when unlocking its tropical fruitiness and delicate balanced Flavor. This Riesling evokes flavors of fresh apple, melon, and citrus. It pairs well with chicken, seafood, and spicy dishes." ~winery notes

Game Day Snacks

Cheesy Corn Dip

Ingredients:
1 tablespoon butter
2 cups corn kernels (from 2 ears corn)
salt and pepper to taste
1 tablespoon butter
1/2 cup yellow onion (chopped)
1/4 cup red bell pepper (chopped)
1/4 cup chopped green onions (green and white parts)
1 jalapeno (chopped)
2 teaspoons garlic (chopped)
1/4 cup mayonnaise
1 handful monterey jack (grated)
1/4 teaspoon cayenne
1 handful sharp cheddar (grated)

Directions:
1. Melt the butter in a pan.
2. Add the corn, season with salt and pepper and saute until the corn starts to turn golden brown, about 5 minutes. Set aside.
3. Melt the butter in a pan.
4. Add the onion, and pepper and saute until the onions are soft, about 2 minutes.
5. Add the green onions, jalapeno and garlic and saute until softened, about 2 minutes.
6. Mix the corn, onions, peppers, mayonnaise, monterey jack and cayenne in a bowl.
7. Pour the mixture into an 8x8 inch baking pan and top with the cheddar cheese.
8. Bake in a preheated 350F oven until bubbling and golden brown on top, about 10-20 minutes
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Pizza Dip

Ingredients:
4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, shredded
1/4 cup parmigiano reggiano (parmesan), grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced

Directions:
Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.

Longboard Point Break

This is a great blend. Lots of dark fruit, smooth tannins with a bit of spice. I enjoyed this wine without food but would easily pair with anything from steak to cheese and crackers. Could use air, I suggest using on aerator for fast readiness. Will buy again.
"A blend of Cabernet Sauvignon, Syrah, Merlot and a bit of Zinfandel, and Malbec join the fun in some years. I call this our "Regional Blend" a mix of some of the varieties that do best in the North Coast and especially Sonoma. Predictable and seamless, like the wave in your favorite California Coast surf point." ~ Winery notes

Labor Day Cocktails

Jalisco Sweet Heat

Ingredients:

1 1/2 ounces El Amo Silver Tequila

4 Large Pieces Watermelon (1" x 1 1/2")

1 tablespoon Hot Pepper Jelly

1/2 ounce Lemon Juice

Watermelon Slice for Garnish

Directions:

Muddle watermelon, jelly and lemon juice in mixing glass. Add tequila and ice. Shake vigorously to completely blend mixture. Double strain into large rocks glass over fresh ice. Garnish with a watermelon slice.

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Ginger Crush

Ingredients:

2 ounces El Amo Silver Tequila

1/2 ounce Lemon Juice

1/2 ounce Simple Syrup

2 coins of Ginger

6 Mint Leaves

2 ounce Ginger Beer

Directions:

Muddle mint, ginger and simple syrup in a mixing glass. Add tequila, lemon juice and ice. Shake and strain into a tall glass with ice. Top with ginger beer and stir. Garnish with mint leaves.

No Label Brewery Ridgeback

This is a really nice looking beer. Beautiful, thick, creamy head that sticks around a while, then laces the glass. I wanted to be a little clearer, but the color is right on.

I'm getting floral hops and some roastiness in the nose. Tastes like slight caramel with some bittering that doesn't over power. Quite roasty. The body is excellent. The malts stick to the roof of my mouth.

This is a very nice beer. Feels much hardier than most Ambers. Also, with more flavor than most. Find it in our beer cooler.

*beer advocate

Raspberries and Cream Cocktail

Raspberries and Cream Cocktail
(makes 2 drinks)

3 oz. vanilla vodka*

1.5 oz. Tuaca

1.5 oz. fresh lime juice

1 oz. simple syrup

4 dashes of Angostura Bitters

About a cup of fresh raspberries

Heavy cream

In a mixing glass, muddle all the ingredients except for heavy cream together until the raspberries are pulverized. Strain the seeds out of the mixture. Shake with ice and strain into glasses packed with ice. Top with about a tablespoon of heavy cream in each drink.

Dylan Reviews Beer

Blaecorn Unidragon by Clown Shoes Ipswich, MARussian Imperial Stout
12.5% ABV
Looking for a great beer to bring to a party? Well look no further than Blaecorn Unidragon from Clown Shoes. With a very interesting name (a combination of Black Unicorn and Soul Dragon) and label, this beer is sure to impress anyone who hasn't heard of it. The other reason it's a great beer for a party is that it's a massive russian imperial stout, coming in at a whopping 12.5% ABV, and comes exclusively in 22oz bottles. The taste is nothing to shake a stick at either, extremely roasty and boozey, it almost tastes like a cappuccino with a shot of bourbon in it  This beer was made for sharing with friends. Note: If you enjoy this brew, check out it's "big brother" Porcine Unidragon, Clown Shoes uses the same recipe as Blaecorn, but the smoke the malt with beechwood and age the final beer in bourbon barrels.

Tank 7 by Boulevard Brewing CompanyKansas City, MO
Farmhouse Ale8.0% ABV38 IBU
Another one of the Boulevard Smokestack Series, Tank 7 is a wonderful representation of a farmhouse ale or saison. The beer is very refreshing, and pairs well with cheeses, Boulevard suggests taleggio. Pouring straw colored, with a fluffy white head, the aroma of the beer is very prominently grapefruit with some subtle pepper overtones. The taste follows the nose with a grapefruit and citrus flavor coming from the amarillo hops. The dry finish leaves your palate clean. If you have never tried a saison or farmhouse ale, before, I would definitely recommend you give this one a shot.

UFO White by Harpoon BreweryBoston, MA and Windsor, VT American White Ale
4.8% ABV11 IBU
Harpoon is the Spec's craft brewery of the month for the month of August, and with this lingering hot weather, nothing will satisfy better than a refreshing American white ale. This wheat beer uses a coriander and orange to create an extremely quenching brew, top it off with an orange slice, and this becomes a beer that everyone can appreciate on a scorching Texas day. With these six packs (and all of the other Harpoon six packs) at a special sale price this month only at Spec's, pick one up and give it a shot. Even the most inexperienced craft beer drinker can appreciate the light body, and refreshing taste of this great beer.

Prosecco...On hot days!

Try this summer cocktail, its refreshing and helps you feel cool inside or outside at the pool.

Sunny Weather

Ingredients

8 oz. chilled Zonin Prosecco
1 ½ oz Grapefruit Juice
½ oz St-Germain Elderflower Liqueur
½ oz Campari
Preparation: Pour Zonin Prosecco over ice in a collins glass until half way full. Add Grapefruit juice, St-Germain and Campari. Top off with more Ruffino Prosecco. Garnish with a grapefruit twist.

Margarita...HOMEMADE

Making a margarita came be harder than it seems. Here's an easy but great margarita you can make in a minute.

ingredients
1/4 cup kosher salt
1 wedge lime
2 tablespoons (1 ounce) fresh lime juice
2 heaping teaspoons superfine sugar
1 tablespoon (1/2 ounce) Cointreau or other triple sec orange liqueur
1/4 cup (2 ounces) reposado tequila
About 2 cups ice cubes

preparation
Spread salt on small plate. Rub lime wedge halfway around rim of 10-ounce glass (such as double old-fashioned). Dip moistened side of glass in salt to lightly coat. Set aside.
In cocktail shaker, stir together lime juice and sugar until sugar partially dissolves (about 5 seconds). Add Cointreau, tequila, and 1 cup ice cubes. Shake vigorously for 25 seconds, then strain into prepared glass. Fill glass with remaining ice cubes.

Layered Chicken Salad with Coriander-Yogurt Dressing

TOTAL TIME: 30 MIN
SERVINGS: 4
BASIC-EASY
FAST
MAKE-AHEAD
Taking a cue from French verrines, these portable, layered chicken salads could also be assembled in one big glass bowl.
Slideshow: Salads with Chicken
RELATED RECIPES
F&W Handbook: Best August Recipes
1/4 cup plus 2 tablespoons plain fat-free Greek yogurt
1 tablespoon chopped dill
1 1/2 teaspoons coriander seeds, crushed
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
4 roasted red bell peppers from a jar, drained and sliced 1/4 inch thick
1 pound mixed tomatoes, chopped into bite-size pieces
2 Hass avocados, diced
One 3 1/2- to 4-pound rotisserie chicken, meat shredded (4 cups)
1 cup mixed fresh herbs, such as parsley, basil, tarragon and dill
In a bowl, combine the yogurt, dill, coriander and 3 tablespoons of water; whisk until smooth. Whisk in the oil in a steady stream. Season the dressing with salt and pepper.
Layer the remaining ingredients in 4 jars. Serve the salads with the yogurt dressing.
MAKE AHEAD The salads can be refrigerated for 4 hours before serving; drizzle the avocado with lemon juice to prevent browning. The dressing can be refrigerated for 2 days.
SUGGESTED PAIRING
Lively, strawberry-inflected rosé.
From Food and Wine magazine

Longboard Sauvignon Blanc

So I just opened this wine and am loving the nose! Lemon, lime zest...lots of fruit. My first sip tells me lemon, second sip says Meyer lemons. So I pour a whole glass. I could just drink this wine all day! Its dry but not really, the fruit and citrus notes hint at sweetness and the overall taste is amazing.  At $15 you won't go wrong!

Here is a more technical breakdown of this wine:

This lively Sauvignon Blanc comes from the sustainably farmed O'Neel Vineyard near the town of Sebastapol in the Russian River Valley. It has bright aromas of grapefruit, Meyer lemon, grilled pineapple and lime zest, and juicy flavors of lychee, white grapefruit, lemongrass and passion fruit that finish crisp and clean.

Honeydew Hefeweizen Smoothie

Honeydew Hefeweizen Smoothie

Putting her own spin on a cocktail offered by a local restaurant, food blogger Eva Marie Kosmas came up with her own beer smoothie that uses honeydew melon pieces, vanilla ice cream, No Label El Hefe (or any hefeweizen-style beer) and some vanilla extract.

Ingredients:
1/2 of a Honeydew Melon
3 and 1/3 Cups Vanilla Ice Cream
1 Cup Hefeweizen
1/2 Teaspoon Vanilla Extract
Small and Thin Honeydew Slices for Garnish

Some different, but yummy sangrias

Lillet Sangria

Makes 2 pitchers

2 bottles Spanish white wine
1 bottle Lillet Blanc
4 cans San Pellegrino Blood Orange Soda
1 apple, chopped
1 peach, chopped
1 orange, sliced

Begin your Sangria adventures with all the chopped fruit and half the liquids. Throw chopped fruit into the bottom of your pitcher and pour over 1/2 the Lillet Blanc and 1 bottle of wine. Refrigerate for at least two hours. Top off the wine with 1/2 the Blood Orange Soda (2 cans of the San Pellegrino, or 1 1/2 bottles of small Lorina). Serve over ice and some of the fruit. When the first pitcher is finished, refill with the remaining Lillet, wine, and soda. Let it chill as long as you can.

Ice wine Sangria
How about Icewine sangria? This flavorful cocktail combines one and a half ounces of Icewine, half an ounce of brandy, two ounces of unsweetened cranberry juice, juice from half a lime, a splash of grenadine, two ounces of soda water, seedless grapes, and a slice of fresh mango for the garnish. I always add fresh mint. It adds color and harmonizes extremely well with fruit flavors. Fill a Collins glass with ice, and then add the sangria....
Or try Moscato..nice and sweet too.

Peach Bellini's

Peach Bellini's are a refreshing drink to have any time, especially on a hot day! Try this with Zonin Rose Prosecco or Alan Christopher Blanc de Blanc Sparkling Wine. Check the display at the front of the store to find everything you need to make this today!

Ingredients:
6 ounces Sparking wine or prosecco
1 ounce peach schnapps
1/2 cup frozen peaches
2 ounces peach purée
Directions:
Place all ingredients in the blender, blend until combined. The drink should be a thick consistency. Add more frozen peaches if too thin, add more peach purée if too thick.

More beer reviews from Dylan

Dale's Pale Ale by Oskar Blues Brewery
Longmont, Colorado
Pale Ale
6.5% ABV
65 IBU

Oskar Blues Brewery from Longmont, Colorado have been brewing Dale's Pale Ale, among other beers, for over a decade now, and if you're a hop head (like me) you will fall in love with this easy to drink beer. This monstrously hopped brew is leaning towards the bitter side with it's four different styles of American hops, but is still very well balanced, thanks to the equally voluminous English pale malt character. Don't let the modest packaging fool you, this canned craft beer can compete with the rest of 'em, and will go places that glass bottles can't!

ICON Green by Saint Arnold Brewing Company
Houston, Texas
Amarillo Heffeweizen
5.4% ABV

So it's a normal heffeweizen, right? Wrong. This brew uses a tradition german European hefe recipe, but is dry-hopped with Amarillo hops right at the end of fermentation. This creates a very nice balance between the subtly sweet hefeweizen yeast and the bright citrusy character of the hops. This is a great one for the summertime as it is easy to drink, yet retains a nice spice flavor that is not prevalent in other beers in it's category. Support your local craft brewery and pick some up today.

Grainstorm Black Rye IPA by Boulevard Brewing Co.
Kansas City, Missouri
Black Rye IPA
7.7% ABV
65 IBU

Boulevard Brewing Company's Smokestack Series are beers that are brewed for beer nerds. These are beers that represent a certain style, or that break down the boundaries of style all together. Grainstorm, falls in the latter category, daring to be different. The mix of pale malts, malted rye, and roasted wheat lay down a canvas for the Simcoe, Bravo, Amarillo and Citra hops to be painted on, making this beer a masterpiece. Hop forward aroma and taste gives this brew great piney, and slightly citrusy complexity. The rye comes through more than the roasted malts, which is different for a Black IPA, but works extremely well for this beer. Try this beer at your next cookout with some barbecued meats and your tastebuds will be thanking you.

Beer...

No Label Brewery

EL HEFE WEIZEN
ABV: 5.6%
IBU: 11.7
A traditional German Hefeweizen. This beer is light and refreshing with strong notes of banana, cloves and citrus.  Perfect for that hot summer day.  Named after the boss of the house.

PALE HORSE ALE
ABV: 5.9%
IBU: 36
American Pale Ale with a significant amount of malts and hops.  Slightly bitter but not overly hopped.  Dry hopped with cascade for a nice floral aromas.

Leinenkugel`s Summer Shandy

A Shandy is beer brewed with a little something extra. Leinenkugel's Summer Shandy is crisp wheat beer brewed with natural lemonade flavor which makes it a perfect summertime refresher for those sun-splashed summer days.

Dogfish Head

In Festina Peche, since the natural peach sugars are eaten by the yeast, the fruit complexity is woven into both the aroma and the taste of the beer so there is no need to doctor it with woodruff or raspberry syrup. Just open and enjoy!

New red wines that are spot on!

Meander Cabernet Sauvignon
Winemaker Amy Aiken’s passion is producing Cabernet Sauvignon, and it shines through in this lovely wine whose grapes are sourced from Morisoli Vineyard in Rutherford, CA (50%) and St. Helena, CA (50%). This wine was aged for 22 months in 100% French oak, 75% new. It has aged well in the bottle, with balanced, soft flavors of blackberry, cherry, chocolate, and spices.
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WA 93 Pts. - According to the Wine Advocate:  2010 Prince of Hearts Paradise Hills Vineyard offers up gorgeous aromatics, refined fruit and a total sense of harmony from the very first taste. Juicy red berries, plums, roses and cinnamon meld together in this effortless, gracious wine. In 2010 the Prince of Hearts boasts lovely depth and roundness backed by the acidity and vibrancy of this great vintage. All of the Blankiet hallmarks are in the glass. If that sounds appealing, believe me, it is. This is a fabulous effort. At many estates, this would be the top wine; here it is the second label. Incidentally, Prince of Hearts is the most fairly priced among the second wines of Napa Valley’s elite properties. The 2010 is 76% Cabernet Sauvignon, 20% Merlot, 3% Cabernet Franc and a drop of Petit Verdot. Anticipated maturity: 2015-2025. Rated 90+
Like a bottle of happiness!
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Ebra Mountainside Vineyards..Cabernet Sauvignon 2006
  A bouquet of cassis liqueur, graphite, violets and smoke introduces the wine to bold blackberry, blueberry and plum flavors with subtle spice, tobacco and leather accents giving a supple lush mouthfeel. The finish reveals polished tannins with a perfect balance of vanilla and toasted oak.

New wines you really must try!!

Galante Sauvignon Blanc

Galante`s only white wine, this delicious, full-bodied, bright wine is packed with flavors of peaches, apricots, grapefruit and a hint of passion fruit. It has a tart, refreshing finish and is excellent on a warm summer day.

Long board Sauvignon Blanc

The 2012 Vintage of our Ode to freshness. Our dry style of Sauvignon Blanc combines the lush fruit character of our region with a lively minerality. Our way of making a melting pot style of Sauvignon Blanc, taking the best of France, New Zealand and California styles and calling it our own...

Daiquiri's for National Daiquiri Day

 

 

Avocado Daiquiri

• 1/4 medium avocado
• 3/4 oz fresh lime juice
• 
1 cup crushed ice
• 
1 1/2 oz light rum
1 lime wedge

Prep: Crush ice in blender. Add rum, lime juice, and 1/4 medium avocado in blender. Blend until thoroughly mixed and smooth. Pour into glass and garnish with lime wedge.

Almond Pear Daiquiri

• 2 cups ice 
3 canned pear halves (8.5-ounce can), drained and semi frozen
• 1 1/2 oz white rum
• 1 1/2 oz almond liqueur (amaretto)
• 
2 ounces pear liqueur or syrup from canned pears
• Juice of 1 lime 
1 teaspoon superfine sugar

Prep: Combine all the ingredients in a blender. Cover and pulse on and off until the mixture starts to swirl evenly. Blend on high for 20 seconds, or until the drink is completely smooth.

Fruit Salad Daiquiri

• 5 oz light rum
• 2 oz pina colada mix
• strawberries, 
watermelon, 
star fruit

Prep: Fill blender 1/2 to 3/4 full with ice and add strawberries, pieces of watermelon, and slices of star fruit. Last add rum and pina colada mix. Blend until smooth and garnish with a slice of star fruit and an umbrella.

 

DR Stephens Chardonnay

100% Old Wente clone Chardonnay from Rutherford, this 2011 Chardonnay was aged in 50% new French oak and aged in its lees for 11 months. Since 2011 was a cooler year, the mineral notes and natural acidity found its way to the front of the palate and through the finish. With this freshness in their 2011 Chard comes balanced notes of citrus peel and lemon oil. This is a Chard that will give you instant gratification.

Massican Anna...white blend

2012 Massican Annia - The nose of the 2012 Annia was simply gorgeous, with lime infused wet rock, backed by floral undergrowth, notes of peach skin and almond that came forward with time in the glass. On the palate, I found a level of intensity that, in the past, required an extra year in the cellar for Massican, yet it was here on the first pour. Still incredibly vibrant with teaming green apple acidity that made the mouth water, showcasing ripe pit fruits, weighty textures and a bitter twang that lasted through the refreshing finish. As much as i'm enjoying this now, I'm sure it will continue to improve due to it's impeccable balance. It's going to be hard not to drink them all this summer. (93 points)
The VIP Table