By Tom Geoghegan
Wine programs have become more sophisticated in recent years: Today’s consumers expect more, and your wines available by the glass should reflect that. If you don’t have a wine-by-the-glass program, it’s probably time to consider one. And if you do have one, it’s worth taking a look at it to see what you can update or improve to maximize its potential and profit.
CHEERS SPIRITS TASTING: Blended Scotch and the Blood & Sand
By Tony Abou-Ganim
Scotch whisky rarely seems to make its way into cocktails, as many prefer to savor it all on its own, or perhaps over a beautiful cube of ice with a scant splash of water. There’s the Rob Roy, Bobby Burns and the Rusty Nail, but perhaps my favorite Scotch-based classic has to be the Blood & Sand. Here are some rather unique blends that all showed wonderfully when featured in a Blood & Sand.
2 oz. Wild Turkey Spiced
1 oz. Canned peach syrup
1 oz. Sugar
1 oz. Lemon juice
Grate of cinnamon
1 oz. Water
½ oz. Allspice dram
1 oz. Heavy cream
Shake Wild Turkey Spiced, peach syrup, sugar, lemon juice, and water with no ice and heat until warm. Do not boil.
Whip a small splash Allspice dram into heavy cream. Whip until almost thick. Shake cold. Spoon whipped cream on top of hot drink and dust with grated cinnamon.
Recipe created by Justin August Fairweather of Evelyn in New York.
1 ½ oz. Skyy vodka
½ oz. Campari
2 oz. Grapefruit juice
½ oz. Honey simple syrup
2 oz. Cava sparkling rosé
In an empty shaker glass, pour vodka, Campari, grapefruit juice and honey simple syrup. Add ice to shaker and shake. Open shaker and add cava rosé. Strain over fresh ice in a Collins glass. Finish with sliced grapefruit and a pinch of hibiscus & rosemary infused Himalayan pink salt.
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Boyden Valley Winery and Spirits has two new cream liqueur releases: Vermont Ice Apple and Maple Crème. The products are made with Boyden Valley’s craft-distilled apple brandy from premium, handpicked Vermont apples and combined with the winery’s own premium ice cider and estate-produced maple syrup. The liqueurs are available in New England or online at www.boydenvalley.com. The suggested retail price for a 750-ml. bottle for the Vermont Ice Maple Crème Liqueur is $27.99 and $29.99 for the Vermont Ice Apple Crème Liqueur.
Riondo BLU prosecco and R37 Demi-Sec
Riondo USA has launched two sparkling wines. BLU prosecco has fresh and intense sensations with aromas of pear, peach, wisteria and hints of citrus, the company says. R37 Demi-Sec is a sweet prosecco obtained though the Charmat method and has a nose of ripe apple, apricot and acacia. Both proseccos have a suggested retail price of $13.99 per 750-ml. bottle.
Dead Bolt White Winemakers Blend
Pernod Ricard USA has introduced Dead Bolt White Winemakers Blend, which is led by chardonnay and features chenin blanc. The California wine has a bright straw color with flecks of green hues, notes of fresh stone fruit, vanilla and spice which leaves the palate with a white peach, pineapple and sweet spice finish, the company says. It is available nationally at a recommended retail price point of $15.99.
The folks at A-B InBev offered a preview of the latest Bud Light ‘Rita flavors to a group of visiting journalists this week.
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