Apple Spiced Martini “I love the idea of enjoying an apple when they’re at their best,” says chef Marcus Samuelsson about this cocktail creation. “And the spices remind me of a warm apple pie during the autumn holidays.” 2 oz. vodka (Samuelsson uses SKYY) 1/2 oz. fresh lime juice 1/2 oz. apple-spiced simple syrup 2 dashes Angostura bitters Tools: shaker, strainer Glass: coupe Garnish: apple fan Combine all ingredients and shake with ice cubes. Strain into a chilled glass and garnish. Apple-Spiced Simple Syrup 1 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground allspice 1 tsp. ground nutmeg (freshly ground, if possible) 1 cup granulated sugar 1 slice of a red apple, 1/4-inch thick 1/2 cup water Combine all ingredients in a small saucepan, bring to a boil and stir to combine. Remove from heat and let cool to room temperature. Double strain into an airtight container and keep refrigerated for up to two weeks. Caramel Apple Cider Add caramel vodka to hot apple cider, sprinkle cinnamon on top. English Christmas Punch 1 bottle (750 mL) dark rum 2 bottles (750 mL) dry red wine 3 cups tea ½ cup orange juice ½ cup lemon juice 2 cups sugar Combine wine, tea, and juices in a saucepan. Heat well. Gradually stir in sugar and rum. Serve warm. Serves about 25. Eggnog 4 egg yolks 1/2 cup sugar 2 cups milk 2 whole cloves Pinch of cinnamon 1 cup cream 1 teaspoon freshly grated nutmeg 1 teaspoon vanilla extract 2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog) *4 egg whites (optional) In a large bowl, use a whisk or an electric mixer to beat egg yolks until they become somewhat lighter in color. Slowly add the sugar, beating after each addition, whisking until fluffy. Combine the milk, cloves, and cinnamon in a thick-bottomed saucepan. Slowly heat on medium heat until the milk mixture is steamy hot, but not boiling. Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan. Cook on medium heat, stirring constantly with a wooden spoon, until the mixture begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour. Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill. Mulled Wine 4 cups apple cider 1 (750-ml) bottle red wine, such as Cabernet Sauvignon 1/4 cup honey 2 cinnamon sticks 1 orange, zested and juiced 4 whole cloves 3 star anise 4 oranges, peeled, for garnish Directions Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange peel to each and serve. Pumpkin White/Black Russian 1 1/2 ounces vanilla-flavored vodka 1/2-ounce Pumpkin spice Kahlua For a White Russian add cream, to fill Holiday Spiced Manhattan Infused Vermouth: 2 cups sweet vermouth 1 tsp allspice 2 cinnamon sticks 2 whole cloves 1 dash cayenne pepper 1 dash sea salt Manhattan Cocktail: 2.5 oz Hennessy cognac .75 oz infused vermouth Dash of angostura bitters Twist of orange Sprinkle of fresh nutmeg To Infuse the Vermouth: Heat vermouth to just before boiling. Add all dry ingredients. Turn off heat, cover with lid and let steep for several hours. Pour through sifter into empty container. For each Manhattan Cocktail: Pour Hennessy, vermouth and bitters in shaker. Add ice and shake. Pour into martini glass. Add twist of orange and sprinkle or zest nutmeg over the top.
Month: November 2013
Our Favorite Holiday Wine Pairings
As the days get shorter and the clock ticks closer towards the Holiday Season, it’s time to start thinking of two of our favorite things here at Vinnin Liquors: food and wine!
We believe that all good food deserves great wine, so we’ve selected a few whites, reds, a rose and a sparkler to pair with your favorite dishes:
*2010 Trimbach Pinot Gris – $15.99
This dry, smoky, pale gold Alsation White pairs wonderfully with Shellfish, Poultry, and any white meat. Peach and pear notes, fine acidity, and a light mineral finish, use it as an Aperitif or with appetizers too.
*2011 Convento Las Claras Tempranillo – $15.99
An unbelievable wine for the price, 93 points from The Wine Advocate, a Spanish red that’s deep, dark, super-rich yet polished. Black & blue fruit, peppery spice and a long finish make this one perfect for grilled meats or a spicy pasta dish.
*2012 Chateau Dourthe Bordeaux Rose – $8.99
Pale pink in appearance, with a bright floral fruity bouquet, this wine proves that Roses are always in season! Use it as a starter with appetizers such as blue cheese puff pastry, salads, cold or grilled vegetables. Also perfect for Tapas & spicy Indian dishes.
*2012 Whitehaven Sauvignon Blanc – $15.99
Fresh cut grass, lemon/lime citrus, honeydew melon notes, slight grapefruit tones, pair this lovely Kiwi delight with grilled fish, spicy Mexican, or savory Greek dishes like Moussaka or Pastitsio.
*2009 Tolaini Valdisanti – $19.99
A delicious Super Tuscan, Bordeaux inspired blend of Cabernet, Cabernet Franc, and of course Sangiovese, another stunning wine for the price, 94 points from The Wine Advocate. Dark fruit, well-balanced acidity, full bodied, this is the perfect red for a fine aged sirloin or grilled filet mignon.
*LaMarca Prosecco NV – $11.99
A young, fresh, Italian sparkler that won’t break the bank, Thanksgiving or Christmas morning is the perfect time to pop the cork and pair with cheese & crackers, chips & dip, or cold veggies. An award winning sparkling wine from the heart of Italy’s Prosecco region, you can even pair this one with fresh-squeezed orange juice for a day-starting mimosa.
Enjoy the Holidays!
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