Springtime Booze News!
30 Mar, 17 / 
TASTINGS
FRIDAY WINE 4:00-6:00
BURGANS ALBARINO: This is a lovely well priced white wine from Spain.
HAMILTON RUSSELL CHARDONNAY: One of the most famous wines from South Africa, consistently recognized by wine spectator and others for its quality.
EVODIA: This massive red blend from Spain will make a welcome addition to your bbq this weekend.
DOMAINE EDEN CABERNET: One of the best wineries in the universe has a second label of great wines for when you cannot afford their estate version. When you see Mount Eden on the label you know you are getting a great wine.
BEER TASTING FULL STEAM 4:00-6:00
These guys are out of Durham, NC and they are committed to making quality beers of both mainstream and experimental varieties. We always try to support the local guys when we can, so stop by and give them a try!
SATURDAY 1921 TEQUILA 2:00-5:00
Tequila season is upon us already, and why not start with an awesome one! Three excellent tequilas and one delicious cream! This is one of those tequilas that can help heal you from your past tequila trauma
and reintroduce you to this excellent varietal.
KEITH’S CABINET: WHAT KEITH IS DRINKING NOW
SAZERAC COCKTAIL – Luckily before the sickness hit, I was able to have an expertly made Sazerac.
VIEUX CARRE – The other famous New Orleans cocktail, and it is wonderful.
FREEMARK ABBEY CABERNET: I had this with a steak on Monday and was in culinary heaven!
NEW ARRIVALS:
WL WELLER SINGLE BARREL 90!!!: It has arrived and it will probably be gone in two weeks. We got our very own barrel of one of the hottest tickets in bourbon. You don’t have to drop your phone and drive here right now, we have a whole barrel, but I would be stunned if it were here in May.
DEEP EDDY ORANGE: It has finally arrived! It was worth the wait. I find this to be very much like a screwdriver in a bottle.
CIROC SUMMER COLADA: Hey Ciroc has a new flavor!
RECIPE OF THE WEEK
I had to put this in here, because it is a drink I really love and it represented the good part of my terrible vacation.
VIEUX CARRE
.75 OZ OF RYE (REDEPEMTION, 1776, JAMES OLIVER)
.75 OZ OF COGNAC (MEUKOW, FUNDADOR)
.75 OZ OF SWEET VERMOUTH (COCCHI DI TURINO, DOLIN)
1 teaspoon of Benedictine
1 DASH OF PEYCHAUD BITTERS
1 DASH OF JACK RUDY OR WOODFORD BITTERS
Place a cocktail glass in the freezer to chill.
Into a mixing glass, measure the whiskey, Cognac, and vermouth
Add the Bénédictine liqueur
Add both bitters, then fill the mixing glass halfway with ice
Stir with a barspoon until chilled, about 30 seconds. Strain into the chilled cocktail glass
Rub the lemon twist around the rim of the glass, drop it in the cocktail, and serve.
