Holiday Wine and Cocktail Recipes: 90+ Cellars

Turkey day is this week! Although, technically, it was already Christmas the day after Halloween. Give us a break America and let us celebrate one holiday at a time! All the leaves have changed, the air is cool and crisp and that means it’s time for some good Wine, Prosecco and Champagne. Especially for Thanksgiving. I’ve got two wines that will pair wonderfully with any kind of turkey, roast or chicken you may be having for the holiday; spicy or savory. The good thing about serving wine at your holiday gatherings is that you won’t have to stand behind your home bar making drinks all night or even have to make a punch. Just uncork the bottle and set it out for self service. If you want to feel super fancy, decant the bottle. That will impress your guests and you can feel like a Jr. sommelier.

90+ Cellars offers high-end wines that won’t break your wallet during the holiday season. The unique aspect of 90+ Cellars is what they bring to the wine market.  They have been able to convert market inefficiencies into better value for both winemakers and consumers. How you ask? They enable wineries to sell their oversupply without effecting the value of their brand. This way, 90+ can offer customers high-end wine for less! That means we win, guys. We win!

The first wine I’m recommending for Turkey day and beyond is the Pinot Noir.




This is a fabulous Pinot Noir that you definitely want to have on your holiday table. It’s bold but not too bold. Slightly dry and fruity, this Pinot is rich and smooth. There are deep notes of cherry, dried fruits and there’s a certain earthiness that is pleasant on the palate and will keep you going back for another sip and that’s exactly what you want when you’re enjoying your roasted and brined meats and savory and sweet sides. There’s some nice spice notes of cinnamon on the end of this one and for $14.99, you can’t lose. Enjoy!

Next up is the Big Red Blend.


For only $11.99, this one is BOLD. This is a good wine for the intermediate Red Wine drinker. There are a lot of dark fruit flavors in this wine. Such as blackberry, cassis and plum. It’s woody and has a definite spice. It’s a beautiful full-bodied wine with a rich dark color. The blend is of Zinfandel, Cabernet Sauvignon, Cabernet Franc, Malbec and Tempranillo and it’s wonderful. The Big Red Blend is the perfect cold weather wine and we’re going to do a couple of special recipes with it since we’re in the holiday spirit.

First is a whiskey sour. Yes, whiskey sour. Better than a New York Sour, we’re heading into Bourbon Renewal territory (a whiskey sour with Cassis) with our Big Red Blend reduction.


The reduction is simple. Add 1 Cup of the Big Red Blend to a sauce pan and begin the reduction on medium low heat. You should have a very light simmer going to cook out the alcohol and reduce by half. You can use your nose for this process. Once the alcohol has evaporated, you’re left with the concentrated flavors of the wine. At this point, when you don’t smell anymore alcohol, you’ll want to add sugar. 3/4 to 1 Cup. Adjust to your likeness but keep in mind that we’re using this as a syrup. The whole process takes about 30 minutes. You’ll know it’s ready when it coats the bottom of the pan, is syrupy and also leaves a light coat on a spoon.


Big Red Whiskey Sour:

2oz. Rye (Or Bourbon)

1oz. Big Red Blend Reduction

1oz. Lemon Juice

1 Small Cinnamon Stick

*Add all ingredients to your shaker, breaking the cinnamon stick in half. Add ice and shake your life away. Double strain over fresh ice and garnish with a lemon wheel.



Finally, we’re going to use the Big Red Blend reduction for dessert. You can get creative here. I’m doing my take on a cheese course. Roasted Figs, Marscapone ice cream and our wine reduction.


The marscapone ice cream is extremely simple:

1 Package of Marscapone (room temp)

2 Cups Milk

1 Cup Sugar

2 Teaspoons Vanilla Extract (Vanilla Bean Paste if you have it)

Add all ingredients to a blender and mix. Adjust the sweetness to your liking and follow your ice cream freezer instructions. #SuperEasy


You can add this reduction to any dessert or other recipe you see fit. Try adding some mulling spices to the reduction and drizzle over a cranberry tart, cheesecake or any seasonal fruit that pairs well with wine.

It’s time for some BUBBLY!

Tis’ the season for Champagne and Prosecco. It’s also time for you to stock up and get the home bar ready for your New Year’s Eve celebration. Start by ordering a case of 90+ Cellar Prosecco. The bubbles are perfectly intense in this Prosecco. Citrus, fresh stone fruit and a great balance of dry and sweet are what you get with this Prosecco. 90+ offers a Prosecco that is versatile enough for a pre and post dinner sipper as well as a cocktail ingredient.




A nice seasonal cocktail is in order. A Cranberry Sparkler to be exact.





Cranberry Sparkler:

3/4oz. Light Rum

3/4oz. Lime Juice

1oz. Cranberry Syrup

90+ Cellars Prosecco

Thyme or Rosemary Sprigs (Garnish)

*Add non-sparkling ingredients to a shaker and top with a few ice cubes. Shake and strain over ice in a nice cocktail glass. Top with 90+ Cellars Prosecco and garnish with a fresh, fragrant herb.



Finally, we’re ending the show with Champagne.





Le Cle de la Femme is a newely released Champagne (Nov.). Selected for Magic Door Vineyards, this Champagne is clean, crisp and refreshing. Bright and bubbly (obviously), de la Femme is from the Marne Valley and offers aromas of fresh apple and pear. It’s buttery like a Chardonnay and has some notes of cinnamon and anise. It’s incredibly easy to drink and perfect for The Champagne Cocktail.




The Champagne Cocktail:

1 Sugar Cube (Demerara used here)

2-3 Dashes of your favorite Bitters (Peychaud’s used here)

Le Cle de la Femme Champagne

*Add a sugar cube to your Champagne flute or coupe glass and douse with bitters. Top with Le Cle de la Femme Champagne and serve.


So, here’s to enjoying the best wines, champagne and prosecco that 90+ Cellars has to offer, the holidays, the new year and beyond. Cheers, friends!








End Summer With 5 Ingredients Or Less

Labor Day weekend marks the end of summer. Though, fall hasn’t officially started, let’s ease out of the warm weather with some light and refreshing cocktails that are 5 ingredients or less.


We have two simple and delicious cocktails with  the wonderful Grey Goose Le Citron and Perrier sparkling water.

First up is the Le Citron Smash. We’re all familiar with the Bourbon Smash. This is a fresh take on the classic.




Le Citron Smash:

1 Lemon [Quartered]

5 Mint Leaves

1/2oz. Simple Syrup

1 1/2-2oz. Grey Goose Le Citron Vodka

Perrier Sparkling Water

*Muddle 1 quartered lemon and mint leaves with simple syrup. Top with crushed ice and Le Citron Vodka. Stir to chill and top with Perrier sparkling water.


Of course, we’ve got to have a highball. The Lemon Verbena syrup (minus the ginger) adds a fresh twist to this cocktail. There’s only a minimal amount of manpower needed to make syrup. It’s definitely worth it.


Le Citron Cooler:

1/2oz. Lemon Verbena Syrup

1/2oz. Lemon Juice

2oz. Grey Goose Le Citron Vodka

Perrier Sparkling Water

*This is a built cocktail so there’s no shaking required. To your highball glass, add syrup, vodka and lemon juice. Add ice and stir to chill. Top with Perrier sparkling water. Garnish with spanked Lemon Verbena leaves to release all of the fresh aromas.



Enjoy and cheers to the end of summer!


Celebrate National Tequila Day!!


There are so many holidays but, are there any more important than National Tequila Day? The wonderful agave spirit is one of a kind. The holiday is falling on the weekend this year (everyone counts Friday as the weekend, right?) so you should seek the best tequila you can find. Today we’re shaking and stirring things up with Avion Tequila. I have two simple and delightful cocktails to get your celebratory weekend started!

First thing you might want to do is put the Margarita down. I know, nothing beats a good margarita. Let’s think outside of the box a little here. I love a good margarita but, there’s so much more that tequila can offer. Because tequila and lime were made for each other, I guess we could say the first cocktail has roots in the margarita. Some mint, a little Absinthe, let’s get this part started!! (Was that too corny? Should I have said Fiesta?)

Mint Daisy:

2oz. Avion Silver Tequila

1oz. Simple Syrup [1:1 sugar to water]

1oz. Lime Juice

3 Dashes Citrus Bitters [Such as Hella Bitters]

3 Mint Leaves


*Start by rinsing your coupe glass with Absinthe and place in the freezer to chill. Muddle mint leaves in your shaker. Add all remaining ingredients and fill with ice. Shake until chilled and double strain into chilled cocktail coupe. Garnish with mint sprig.

**If you want to make a mint simple syrup, that will work just as well!



Next up is the rested old fashioned. We’re using two aged tequilas from Avion; the Añejo and Reposado. A good tequila should be sipped and can be easily enhanced. And, that’s all we’re doing here. Adding bitters and agave nectar.

Rested Old Fashioned:

1oz. Avion Añejo Tequila

1oz. Avion Reposado Tequila

1 Barspoon Agave Nectar

3 Dashes Orange Bitters [Or bitters of your choice]

*Add all ingredients to a mixing glass and stir without ice to incorporate agave nectar. Add ice and stir to chill. Garnish with a lime wheel.



Cheers! Enjoy celebrating National Tequila Day all weekend long with Avion Tequila!


Use Bitters To Amp Up Your Late Spring [Non]Alcoholic Drinks

DSC_5706Bitters are a fun and easy ingredient to add to your non-alcoholic drinks. Especially in this heatwave we’re having. They bring a nice little bite to whatever you’re drinking. Try some in a homemade soda or with lemonade (like we’re doing here!) I don’t know where you are but, here in North Carolina, we’re scorching!! We’ve been hitting 99º every day!!! In the late Spring and Summer, there’s nothing better that sipping a tall glass of lemonade. As for now, I’ll be sipping my lemonade near a large window. It’s just a little too hot for my liking outside. However, don’t be afraid to break out that citrus juicer. Fresh lemonade is the way to go and, the combinations of flavors for lemonade are endless. Beet, mint, blueberry, raspberry, strawberry, basil…I could go on. And, I will. We should probably start a whole mini series for lemonade this Summer. Our first installment is this Rosemary Lemonade with Hella Bitters Citrus Bitters. Rosemary and citrus compliment each other so well. It’s a no-brainer.


Fresh lemonade is pretty simple to make with just a few ingredients. Lemons, sugar, water and whatever fruit or herb (and in this case, Hella Bitters) you want to add. All you’ll need is a little manpower.


One bag of lemons should do you for one batch O’ lemonade.

Rosemary Lemonade:

1 1/2 Cup Fresh Lemon Juice

1 Cup Rosemary Syrup

4 Cups Water

Mix all ingredients together, bottle and allow some time for chilling.

*For rosemary syrup: add 2 Cups of water and 2 Cups of sugar to a saucepan with 4 or 5 sprigs of fresh rosemary. Bring to a boil then reduce the heat to simmer and dissolve sugar. Cook for about 5 minutes. Let the syrup cool, leaving the spring in the mix. This makes more than 1 Cup of syrup. You can adjust the sweetness of the lemonade to your taste and use the leftover syrup for gin cocktails in the future. I’m thinking rosemary gimlets with a few dashes of Hella Bitters Citrus Bitters.


For each tall glass of rosemary lemonade, add 2-3 dashes of Hella Bitters Citrus bitters, stir, throw a fresh sprig of rosemary in the mix and enjoy. Just try to find a nice piece of shade to relax under 😉  Cheers!





How To Refresh Your Summer Cocktail Game With D’usse Cognac

That’s right. You should be drinking [more] Cognac this summer. And, not any old stuff. If you’re going to do it, do it right. Spring for the D’usse. D’usse is smooth and woody with hints of spice, vanilla and honey. Perfect for sipping on it’s own, D’usse is versitile enough to compliment your favorite cocktails. And that’s just what we should all plan to do this summer…COCKTAIL!!


You may be familiar with D’usse. Or maybe one of Hip-Hop’s greatest, Jay-Z. All of the lyrical references don’t do D’usse proper justice. You’ve got to try it for yourself. This VSOP Cognac is aged four years. This yields it’s smoothness. An easy sipper for those who are looking to explore the world of Cognac. This is a good start.

Let’s get into some cocktails!

The Lorraine 75. The unique bottle is decorated with the Cross of Lorraine. The cross is a French symbol of honor, courage and perseverance. You should feel worthy of trying these D’usse cocktails 🙂

Lorraine 75:

1 part D’USSÉ VSOP Cognac
½ part triple sec
1 part orange juice
Top with MARTINI® Prosecco

Combine all ingredients. Top with Prosecco and garnish with a long orange spiral.


Angel’s Shoulder (developed by Karl Franz Williams):

1 ½ oz. D’USSÉ VSOP Cognac
¾ oz. Lemon juice
½ oz. Rosemary simple syrup
¼ oz. Amaretto
¼ oz. Combier Crème de Pêche
¼ oz. Benedictine liqueur
Red Wine Float (Côtes du Rhône)

Combine all ingredients in a shaker. Serve in a rocks glass over one large ice cube.


Black River Pearl:

1.75 oz D’USSÉ VSOP Cognac
0.5 oz Benedictine
0.5 oz Japanese plum wine (umeshu)
2 dash grapefruit bitters
1 dash chocolate bitters

Stir. Tulip glass. Garnish with micro flower

For a seasonally inspired “Sidecar”, we experimented with a Honeysuckle syrup. They’re in season and covering backyards all around. If you happen to live in a concrete jungle, honey syrup will work just fine in the next cocktail.

Summer Sidecar:

2oz. D’usse Cognac

1/2oz. Honeysuckle Syrup**

1/2oz. Licor 43

3/4oz. Lemon Juice

2 Dashes Orange Bitters [Such as Hella Bitters]

2 Dashes Vanilla Bitters

*Add all ingredients to a shaker and fill with ice. Shake until chilled and double strain into a chilled coupe. Garnish with honeysuckle or lemon zest.

**For honeysuckle syrup:

1 Cup Wild Honeysuckles

1/2 Cup Sugar

1/2 Cup Water

Place honeysuckles in a jar and add 1/2 cup of warm water. Let the flowers steep for a couple of hours up to overnight. Strain flowers and add water to a pot. Simmer water with sugar until the sugar dissolves. Let cool and bottle.



Because it is summer, we’ve got to get our tiki on. Cocktails have no bounds, we should explore them all! This is my “proprietary” Piña Colada recipe, slightly inverted. The key to making a proper Colada (in my opinion) is to shake it. Of course, there’s a time and place for your beloved blender. You’ll use it here. Only to pre-blend your cream of coconut. (If necessary)

D’usse Colada:

1 1/2oz. D’usse Cognac

1oz. Rum

1oz. Fresh Lime Juice

2oz. Fresh Pineapple Juice

2oz. Cream of Coconut [Such a Coco Lopez]

3/4oz. Crème de Banane [A quality Banana Liqueur]


*Add all ingredients to a shaker, minus nutmeg, with light ice. Shake until chilled and strain into a large snifter or hurricane glass over crushed ice. Garnish with freshly grated nutmeg and ornament with with mint or pineapple spears, tiki umbrellas, cherries and lime wheels. Get tiki with it!!




D’usse Mule:

2oz. D’usse Cognac

1 Barspoon Yellow Chartreuse [Optional]

1/2oz. Lime Juice

Ginger Beer

*This is a built cocktail. Add all ingredients to copper mug or rocks glass and stir. Top with Ginger Beer and ice. Garnish with a lime wedge.


Lastly, a Cognac “Julep”…if you will. Here in the south, minty refreshing cocktails are mandatory in the summer months.

D’usse Julep:

2oz. D’usse Cognac

1oz. Crème de Pêche

1/2oz. Lemon Juice [not in a typical Julep…]

1/4oz. Simple Syrup

6-8 Mint Leaves

*Muddle mint leave in Julep cup or rocks glass. Add remaining ingredients, some crushed ice and stir until chilled. Top with more crushed ice. Garnish with a bouquet of mint.



Now you’re ready to brush up on your cocktail game this summer with a little help from D’usse Cognac. Cheers!


Toast Mom With Hornitos Spiced Honey Tequila

Yes, you read that correctly. Spiced Honey Tequila. You haven’t had any like this before. Still keeping it clean, crisp and 100% agave, Hornitos is taking on Spring with fresh flavors. This is quite innovative for a Tequila, wouldn’t you say? Hornitos Spiced Honey has light floral notes, hints of vanilla and a nice “spiced” finish on the palate. With all of these subtleties, the agave is still present. This is a well crafted and unique take on Tequila. We see honey whiskey and spiced rum often but, Tequila? No!

Hornitos Spiced Honey Bottle Image

Mothers are so important to us,right? Don’t you want to cook her a nice meal? Maybe get her a nice gift. Why not hook Mom up with some  Hornitos Spiced Honey signature cocktails this weekend to celebrate her and to celebrate Spring? Here’s a few recipes to help get you started.

Mom’s Honey Tea Cooler

2 Parts Hornitos® Spiced Honey

½ Part Lemon Juice

½ Part Agave

4 Parts Black Tea

Lemon Wheel

Preparation: Combine all ingredients in a shaker with ice, shake vigorously and strain over fresh ice. Garnish with a lemon wheel.

Mom’s Honey Tea Cooler

Hornitos Spiced Honey Sour

2oz. Hornitos Spiced Honey Tequila

1oz. Lemon Juice

3/4oz. Simple Syrup

2 Dashes Angostura Bitters [Optional]

1 Egg White [Optional]

*Add all ingredients to shaker. If using egg whites, dry shake (without ice) for about 25 seconds until whites are “frothy”. Add ice and shake until chilled. Strain into coupe or rocks glass over fresh ice. Garnish with thin lemon wheel.



And, because it’s Spring, we must have a long cocktail or a “highball”. It’s only right. And, your Mom will love it!




Hornitos Spiced Honey Highball

1 1/2oz. Hornitos Spiced Honey Tequila

1/2oz. Applejack

1/2oz. Licor 43

1oz. Lemon Juice

Ginger Beer

Aromatic Bitters

*This is a built cocktail. Fill your highball glass about half way with crushed ice. Add all ingredients minus ginger beer and bitters. Add more crushed ice and top with ginger beer and bitters. Garnish with a lemon wheel. Cheers!





A variation of this highball is the Hotnitos “Spiced Honey Ball”.

Spiced Honey Ball

· 1 part Hornitos® Spiced Honey

· 3 parts Ginger Ale

· 2 dashes of Angostura® Bitters

Preparation: Build over ice in a tall highball glass. Garnish with a twist of lemon.


Gin Get’s A New Look

Gin, some love it, some don’t. Tell those who don’t, they haven’t had the right Gin. The Philadelphia Distilling company has rolled out a limited release Bluecoat Barrel Reserve Gin. That’s right, aged Gin. Bluecoat Barrel Reserve Gin is aged in new American oak barrels for a minimum of 3 months giving the Gin a light amber color and smooth taste. Only produced 6 barrels at a time, this spirit is truly handcrafted. The Whiskey lovers and Gin Lovers can come together and enjoy these special cocktails.


Inspired by the Barrel Reserve Gin, we’re going to put a twist on some classic Gin cocktails featuring the Barre Finished Gin. This Gin is smooth and almost creamy. With light citrus, floral and woodsy notes, this Gin brings flavors to your cocktails like you’ve never had.

The first classic we’re going to take over is the Bramble. Classically made with Blackberries, Gin and Lemon, here we’re going to add the Barrel Finished touch.

Bluecoat Barrel Reserve Bramble:

2oz. Bluecoat Barrel Reserve Gin

1oz. Lemon Juice

1oz. Creme de Mure

1/4oz. Simple Syrup [1:1 sugar and water]

3-4 Fresh Blackberries

*Muddle blackberries in shaker tin and add remaining ingredients. Fill shaker with ice and shake until chilled. Double strain into rocks glass filled with crushed ice. Garnish with fresh blackberries and lemon twist.






Spring is the perfect time to work with fresh berries.

Next we’re taking on the Tom Collins. A classic gin cocktail made with lemon, syrup, Gin and club soda. Again, we’re giving it the Barrel Finished touch.

Bluecoat Barrel Reserve Tom Collins:

2oz. Bluecoat Barrel Reserve Gin

1oz. Lemon Juice

1oz. Honey Syrup [1:1 honey and hot water]

2 Dashes Lavender Bitters

Club Soda

*Add all ingredients to shaker minus club soda. Fill with ice and shake until chilled. Strain into highball glass filled with fresh ice. Top with club soda and garnish with lemon wheels.



Lastly, the Clover Club. Another classic Gin cocktail, the clover club dates back to pre-prohibition and is named after a Philadelphia men’s club. I think it’s fitting that we take this Philadelphia Distilling Co.’s limited release Gin and make the Clover Fizz. The Clover Club cocktail is made with Gin, lemon, raspberry syrup, vermouth and egg whites. We’re going to keep with the basic ingredients, skipping the vermouth and adding Framboise Lambic Beer.




Bluecoat Barrel Reserve Clover Fizz:

2oz. Bluecoat Barrel Reserve Gin

1oz. Raspberry Syrup

1oz. Lemon Juice

1 Egg White

Framboise Lambic Beer

*Add all ingredients to shaker minus beer. Dry shake for about 25 seconds. Fill shaker with ice and shake until chilled. Strain into rocks glass with light ice. Add beer slowly about 6 inches above glass to create a nice foamy head. Garnish with fresh raspberries.

**For raspberry syrup, add 1 cup of fresh raspberries, 1 cup organic cane sugar and 1 cup of water to a sauce pan. Bring contents to a simmer to dissolve sugar and remove from heat. Give berries a mash (if not broken down) and let the syrup cool for about 35 minutes for flavors to marry. Strain, bottle and serve.



Get your hands on a bottle of Bluecoat Barrel Reserve Gin from the Philadelphia Distilling Company before they’re all gone, you don’t want to miss this!


Spring Cocktails With Sauza 901 Tequila

We did it! We’ve braved another winter full of snow, those of us from the midwest to the eastcoast. You know what you deserve now, no matter where you are? You deserve some new fresh cocktails with Sauza 901 Tequila. That’s right. Justin Timberlake has a tequila and, it’s pretty great. I first tried the triple distilled, 100% agave tequila a couple of years ago and it’s just as good as I remember. Sauza 901 is super smooth and packs a huge agave punch. Exactly what you want from a good tequila. Black pepper, citrus and spice are the notes that you’ll find in Sauza 901. Truly a fine tequila and an easy sipper. Tequila season, aka “Spring” is [officially] only a few days away!! Let’s celebrate appropriately with some fresh cocktails.

Che Sauza 901:

· 2 parts Sauza® 901® Tequila

· 2 parts simple syrup

· 1 part fresh lime juice

· 3 mint sprigs

· ½ lime, cut into wedges

· Splash of soda water

Preparation: Muddle two mint sprigs and lime in a mixing glass and then combine all ingredients, excluding soda water. Shake well. Strain into a highball glass with ice and top with soda water. Garnish with a mint sprig.

Nueva Yorker:
· 3 parts Sauza® 901® Tequila

· 2 parts pineapple juice

· 1 part Orange Curacao

· 1 part grenadine

· 1 part lime juice

Preparation: Combine all ingredients. Shake well. Strain and serve over ice in a highball. Garnish with a pineapple spear and lime wheel.

Juan Collins:

· 2 parts Sauza® 901® Tequila

· 1 part fresh lemon juice

· 1 part simple syrup

· Splash of soda water

· Lemon peel for garnish

· Cherry for garnish
Preparation: Combine all items, excluding the soda water in a mixing glass. Shake well. Serve in a highball glass over ice. Top with soda water. Garnish drink with a lemon peel and a cherry.



Apartment 901:

2oz. Sauza 901 Tequila

1oz. Fresh Pineapple Juice

3/4oz. Apricot Liqueur

3/4oz. Lime Juice

4-5 Mint Leaves

*Add all ingredients to shaker and fill with ice. Shake until chilled and double strain into coupe glass. Garnish with mint sprig.



Garden T&T:

2oz. Sauza 901 Tequila

1/4oz. Honey Syrup or 1 Barspoon of Agave Nectar

Juice of 1 Lime Wedge

Bitters [Bittermens Burlesque Used Here]

Tonic Water

Herbs and Fruit

*A fresh take on a simple tonic. Use whatever herbs and fruit that may be in season. Here we’re using 1 sliced strawberry, 1 grapefruit wedge, a couple of sprigs of thyme and a few mint leaves. This is a built cocktail. Start with muddling herbs in a rocks glass. Add syrup, bitters and remaining ingredients to glass. Stir and enjoy.






Sauza 901 Fizz:

2 1/2oz. Sauza 901 Tequila

4oz. Guava Nectar or Strawberry Puree

1oz. Lime or Lemon Juice

1/2oz. Simple Syrup

1 Egg White

Cream Soda

*Add all ingredients to shaker minus cream soda. Dry shake (without ice) until contents froth. Add ice and shake until chilled. Strain into highball or fizz glass and top with cream soda.



Strawberry Fizz






Cheers to a wonderful spring from Sauza 901 !



Stillhouse Moonshine: Pre-Thanksgiving Cocktails

T-Day is almost here! Turkey day that is. You’ve sliced, diced, chopped, de-frosted, baked and braced the daunting crowds at the grocery store. It’s time to sit back, relax and enjoy the calm before the stor. With a cocktail, of course. These pre-Thanksgiving cocktails are brought to you by Stillhouse Moonshine. They’re simple, easy and delicious. More than likely, you can make these two cocktails with ingredients from your grocery store T-Day haul. With flavors like Brown Butter, Rosemary and Squash(…yes, Squash), how can you go worng? So, before you thrown in the proverbial [kitchen] towel, make some of the syrups listed here in these two easy cocktails and enjoy yourself before you in-laws come to town.


Thanksgiving Turkey:

2 oz Stillhouse Original
2 oz Fresh Juiced Squash
3/4 oz Browned Butter
3/4 oz Sage simple syrup
Method:Shake & fine strain. Serve down.
Garnish:Whole cinnamon stick
Glass:Rocks Glass
Stillhouse’s Winter Dream:
2 oz juniper-infused Stillhouse Original Moonshine
1 oz pasteurized organic egg white (optional)
2 oz Fresh squeezed orange
3/4 oz Fresh Lime Juice
3/4 oz. Rosemary Syrup
Method:Shake & strain
Garnish: Brush the Fresh Rosemary sprig across the side of the glass briskly to activate aromatics.
Glass:Coupe Glass
*If you want to serve cocktails on Thanksgiving day but don’t want to play bartender, the Winter Dream cocktail would work great as a batched cocktail (no egg whites). Easy to make ahead, bottle and chill on ice for your guests to serve themselves at your home bar. No cocktail fuss on T-Day!
Cheers and Happy Holidays from Stillhouse Moonshine!

Labor Day Lemonade: Lemon Verbena & Ginger

Here’s your slightly labor free lemonade for Labor Day. It may be the [unofficial] mark of the end of summer but here in the Carolinas, we’re going to have 97 degree weather this week. Doesn’t feel like fall to me. But, I’m there in my mind. If you’re a regular spice shop goer like myself, you probably have some lemon verbena hanging around  with your other spices. Pick up some ginger, lemons, sugar and club soda. While you’re prepping your labor day grill feast, juice those lemons. It’s the most laborious part.


For Lemon Verbena & Ginger Syrup:

2 Cups Sugar

2 Cups Water

1/3 Cup Dried Lemon Verbena

2 Tablespoons Fresh Grated Ginger

*Bring all contents to a simmer and cook for about 25-30 minutes on low heat. Let the syrup cool and strain (preferably into a bowl with a spout).



For Lemonade:

Add the juice of 6 Lemons to the syrup mixture and a splash of water to taste. (I set aside about 1 cup of syrup for more cocktails) Stir the mixture and double strain into your holding vessel. You can have this lemonade made with the rum for your cookout or add your spirit to each glass; so the kids can have some lemonade too : )

For Rum Cocktail:

20z. Light Rum [Vodka or Tequila]

Top with Lemonade and club soda. Garnish with lemon twist. Cheers!