What’s the number one selling cocktail in the United States? The margarita – a quintessential summer drink! Whether made fresh or frozen, the margarita is a simple and refreshing blend of tequila, lime juice and a sweetener (sugar, orange liqueur or agave nectar can all be used). Don’t be intimidated by mixing up a batch of margaritas at home – it’s easy. Here’s what you need:
Perfect Pitcher of Margaritas
1 750-milliliter bottle silver tequila (use 100 percent agave tequila)
1 to 2 cups Cointreau or Triple Sec orange liqueur
1 cup freshly squeezed lime juice,
Plenty of ice
A pitcher
Salt and lime wedges for garnish
Directions:
In a pitcher, combine the tequila, Cointreau or Triple Sec and the lime juice and stir well. (Take a taste and add more orange liqueur to taste as needed). If salting the rim of your glasses, take a lime wedge and run along the rim to moisten. Dip the rim in a plate of salt to coat. In a shaker filled with ice, pour one serving of the mixture of the pitcher in and shake well. Carefully pour in to the glass, adding more ice as needed.
Deciphering the Tequila Aisle
Tequila must be produced in one of the five designated states in Mexico, made fro
m the agave plant (which looks like an overgrown aloe) and follow specific guidelines to ensure quality. Think of it like champagne, which can only come from the Champagne region in France; anything else is sparkling wine.
The best tequila is 100 percent blue agave because it does not contain caramel coloring or additives like mixto tequilas (typically labeled as Gold) do, which only have to be 51 percent blue agave.
The easiest way to choose a tequila is to focus on the drinking occasion. Start with 100% blue agave as a first step (Corzo, Patron, Don Julio and Herradura among others).
What to Drink When…
…you are making margaritas. blanco or silver is tequila in its purest form, clear and un-aged, with the subtle sweetness of agave most prominent. Avoid bottled margarita mixes and make one yourself using fresh squeezed lime juice and agave nectar (found at Whole Foods) instead of sugar as the sweetener.
…you are doing shots. Reposado tequila is aged from 2 to 11 months in wood barrels, giving the spirit a natural golden hue. The flavor of the agave is mellowed by the wood, making for a smooth shot.
…you are sipping. Añejo tequila is aged for at least a year in barrels. Some are labeled “extra añejo” which is a minimum of three years aging. These tequilas are best served neat or on the rocks and enjoyed like a fine scotch or cognac because of their richly complex taste.
Month: April 2013
Making Mint Juleps
The first Saturday in May marks a Southern tradition – the Kentucky Derby at Churchill Downs. Every year, tens of thousands of people celebrate with the official Mint Julep cocktail, a blend of bourbon, fresh mint and sugar served over crushed ice in a sterling silver julep cup. Simple and refreshing, the Mint Julep is a great way to drink bourbon during warmer months.
Some fun facts to liven up your Derby party:
- The Garland of Roses first appeared in the 1896 when winner Ben Brush received a floral arrangement of white and pink roses
- “My Old Kentucky Home” is played by the band as soon as the horses set on to the track.
- Richard M. Nixon is the only president to have attended while already serving in office in 1968
- The mint julep became the official cocktail of the Derby in 1938
- Over 120,000 mint juleps are served at Churchill downs on Derby Day
- Silver julep cups were introduced in 1951
Mint Julep
(single serve)
8 to 10 mint leaves
1 tablespoon of sugar
1 1/2 ounce water
2 ounces Bourbon
Crushed ice
Add mint and sugar to a rocks or Collins glass and muddle gently until combined. Add water and bourbon, stir. Add crushed ice and garnish with a mint sprig.
Some people prefer making a mint-infused simple syrup for juleps. Here’s a recipe using that method:
Mint Julep #2
(single serve)
Mint leaves
2 tablespoons Mint Syrup (see recipe below)
2 tablespoons water
2 ounces Kentucky bourbon
Crushed ice
Crush or muddle a few mint leaves in the bottom of a rocks or Collins glass until mixture forms a paste.
Fill glass 1/2 full with crushed ice. Add prepared Mint Syrup, water, and bourbon and stir well. Add more ice as needed.
Mint Syrup
1 cup granulated sugar
1 cup water
1 bunch fresh mint sprigs
In a medium saucepan, combine sugar and water. Boil for 5 minutes, without stirring. Remove from heat and pour over a handful of mint leaves, gently crushing the mint with a spoon. Refrigerator syrup mixture overnight in a closed container. Remove mint leaves and continue to refrigerate. This syrup mixture will keep for several weeks.
Simple Sangrias for Summer
We’re often asked for our favorite sangria recipe, so have decided to post it here with variations for red, white and rosé, including which wines we like best. Sangria is always a crowd-pleaser and perfect for entertaining. This wine “punch” is a staple in Spain, Portgual and Argentina made from wine, any variety of chopped fruits, sweetener and a little brandy (which often gets replaced with orange liqueur, vodka, rum or non-alcoholic seltzers).
The rule of thumb when building a sangria is to measure – getting the proportions correct not only ensures better flavor, but gives the drink balance. We’ve all experienced punches that are too watery or too strong – not a good way to start a party! You can also adjust the sugar depending on how sweet you want, or use a sugar substitute. It’s best to make the mixture a few hours before you plan on serving to let the flavors meld.
VINNIN LIQUOR’S FAVORITE SANGRIA
For Red Sangria: 2 bottles of Lan Rioja
For White Sangria: 2 bottle of Arindo Rueda
For Pink Sangria: 2 bottles of Boisson Le Petit Caboche Rose
For Super Elegant Sangria: 2 bottles Beringer Knights Valley Cabernet
The mixture:
3/4 cup sugar
3/4 cup orange juice
1/3 cup lemon juice
1/3 cup Rose’s lime juice
One pint Grand Marnier orange liqueur
Assorted fruits cur in to bite size pieces: orange, pineapple, apples, berries, cherries, melon, kiwi, mango or any other fruit you desire.
The tools:
A large pitcher or punch powl
A ladle or spoon
Ice
The instructions:
1. In pitcher or bowl, combine sugar and juices
2. Stir until sugar dissolves
3. Cover and chill
4. Add wine and fruit just before serving
5. Pour or ladle in to wine glasses or cups over ice
Drink Organic!
The trend toward organic food has become increasingly noticeable at grocery stores and fine restaurants. Of course, as people realize the truth behind the maxim “You are what you eat,” they are also become aware that you are what you drink. 
Organic wine has been readily available for many years. Beer and spirits are just now beginning to catch up. Stepping up to the plate is local spirits maker Bully Boy of Boston. With both an organic vodka and a white whiskey, they are separating themselves from the field of handmade spirits. Both items are available at Vinnin for $26.99 each for a 750ml bottle. Bully Boy will be in store on June 7th (4-7pm) to taste customers on their entire line.
Among organic brewers, Samuel Smith of England is the clear leader. They are the oldest brewery in Yorkshire, using water from their original well, sunk in 1758. Vinnin features seven of their organic varieties, plus a dry apple cider.
Samuel Smith Cider $3.79 550ml
Samuel Smith Pale $2.99 550ml
Samuel Smith Apricot, Strawberry, Cherry, Raspberry $5.69 each 550ml
Samuel Smith Chocolate $3.79 550ml, $11.19 4pk
Samuel Smith Lager $8.79 4pk
Here are some other great organic spirits and beers we have available:
Bruichladdich The Organic Scotch $69.99 750ml
American Harvest Organic Spirit $25.99 750ml
Crop Vodka and Cucumber Vodka $18.99 each 750ml
Aspall Cider $6.49 500ml
Dupont Cider $12.99 750ml
Schneider Edel-Weisse $4.49 500ml
Peak Pale Ale $9.99 6pk
Peak King Crimson $6.69 22oz
Peak Espresso $6.09 22oz
Post by Neal
Vinnin Square Liquors Blog 