A Cocktail A Month - 2021 Edition HOME WINE COUNTY DISTILLERY FESTIVAL ABOUT SERVICES SHOP ARTICLES CONTACT More Use tab to navigate through the menu items. 0 ALL POSTS Features Food Finds Beverage Trends Local Happenings Quick Trips Where to Stay From Me to You Surrounding Counties Tours & Experiences Wine Country Distillery Festival Real Life Search Nov 30, 2021 6 min read A Cocktail A Month - 2021 Edition Updated: Mar 3 A Cocktail A Month continues, 2021 Edition! Like last year, these monthly cocktails will be inspired by the world around us. Featuring seasonal and local ingredients whenever possible and created with the inspiration found around every corner. Follow along for another fun year-long cocktail journey! - November - Celebrating the last few hours of November with our cocktail of the month, Ruby Delight. Featuring Tuti's Gin from Hanalei Spirits and homemade pomegranate ginger molasses, this month's cocktail is full of fall flavors. Shaken and served over a sphere from Abstract Ice, its looks are just as much fun as the flavors in the glass. For the full recipe visit the link below. Ruby Delight: Ingredients: 1 1/2 oz Hanalei Spirits Tuti's Gin 1 1/2 oz Pomegranate Juice 1/2 oz Lime Juice 1/2 oz Pomegranate Ginger Molasses* 1/2 oz egg whites Ice for cocktail shaker Abstract Ice Sphere for coup Equipment: Shot Glass Cocktail Shaker Coup Cup Instructions: Add ice to the cocktail shaker Add all 5 ingredients to the cocktail shaker and shake, shake, shake Add Abstract Ice Sphere to coup and strain the cocktail into the prepared glass Serve and Enjoy! * Pomegranate Ginger Molasses Ingredients: 2 cups pomegranate juice 2 cups sugar 2 - 3 chunks peeled ginger Equipment: Sauce Pan 16 oz Mason Jar Instructions: Add juice and water to saucepan simmer of medium-low heat and reduce mixture by half Remove from heat, add ginger, and steep until desired flavor is achieved Remove ginger from molasses Cool to room temperature and store in mason jar or refrigerator safe container Store in refrigerator - before use bring out and let come to room temperature for ease of pouring - October - Harvest is in full swing here in Northern California. The leaves are a beautiful rust orange and fiery red. The rain has rolled in with cold, crisp nights, and the smell of wood burning fires dot the air. Baking spices start to permeate the everyday palate with fall flavors like baked apples... which leads us to our inspiration for October's cocktail of the month "Spiked to the Core". Spiked to the Core: Ingredients: 1 oz Benham's Vodka 3/4 oz Chai infused Straight Wheat Whiskey, Spirit Works * 1/4 oz Cinnamon Quice Syrup, FloraLuna Apothecary 1 Tablespoon Apple Butter Ice Equipment: Shot Glass Cocktail Shaker Highball Glass Instructions: Add ice to the cocktail shaker Add all 4 ingredients to the cocktail shaker and shake, shake, shake Add fresh ice to Highball glass and strain the cocktail into the prepared glass Serve and Enjoy! * Chai Infused Whiskey Ingredients: Whiskey Chai Tea Bags (2-3) Equipment: 8 oz Mason Jar Instructions: Add 8 oz of Whiskey or Vodka to Mason Jar Remove tea bag sachet and add two to the mason jar Let infuse for 3 - 4 hours. Remove and discard the tea bags. If additional flavor is required, add new tea bag and infuse for additional 1 - 2 hours. Store with other Distilled Spirits September - Inspired by a tour of Hanalei Spirits during our founder's honeymoon to the island of Kauai, this month's cocktail, Hawaiian Brunch, features a unique spirit, likely found in no other place in the world, Lilikoicello! Like limoncello, the bright, fruity, tropical, sweet liquor is delicious over ice, as well as a perfect accent to a variety of cocktails, including this twist on the brunch favorite, a Mimosa. Hawaiian Brunch: Ingredients: .5 of Da Fruta Passion Fruit Juice 1 oz Hanalei Spirits Lilikoicello 187 ml Korbel Brut California Champagne Ice (if desired) Equipment: Shot Glass Wine Glass or Champagne Flute Bar Spoon Instructions: Add juice and Lilikoicello to glass Top with champagne Add ice if desired Serve and Enjoy! - August - Inspired by our founder's honeymoon to the island of Kauai and a family favorite cocktail when visiting the Hawaiian Islands, The Hula Hula Girl was born. It's a refreshing, sweet retreat in a glass as you plan your next tropical escape. The Hula Hula Girl: Ingredients: 1.5 of Silver Rum, Old Lahaina 4 oz POG Juice, Meadow Gold .5 - 1 oz Gold or Dark Rum, Koloa Rum Company Splash of Lemongrass Ola Hard Seltzer Ice Star Fruit to garnish (optional) Equipment: Shot Glass Rocks Glass Bar Spoon Instructions: In your glass add silver rum and POG Juice Stir Add ice Top with Ola Hard Seltzer, Lemongrass Float Gold/Dark Rum Garnish with a slice of Star Fruit and serve! - July - Salt Point Sipper A featured cocktail at the upcoming nuptials of our founder, and appropriately named 'Salt Point Sipper', where her fiance popped the question, July's cocktail of the month is a perfect tart, refreshing, summertime cocktail. Featuring small batch Rye Vodka from Spirit Works and a Summer simple syrup from Flora Luna Apothecary that bursts with flavor. Salt Point Sipper: Ingredients: 1.5 of Lemon Juice, Santa Cruz Organic 1.5 of Rye Vodka, Spirit Works Distillery 1 oz Rangpur Lime, Tamarind & Thai Basil Syrup, Flora Luna Apothecary 1/2 teaspoon Giner Juice, Ginger People Fever-Tree Ginger Ale, about 3 ounces Ice Lemon to garnish Equipment: Shot Glass Teaspoon Highball Glass Bar Spoon Instructions: In your glass add lemon juice, vodka, simple syrup, and ginger juice Stir Add ice Top with Ginger Ale, about 3 oz Garnish with a slice of lemon and serve! - June - Peach Old Fashioned In celebration of National Bourbon Day and early summer stone fruit, June's cocktail of the month is a Peach Old Fashioned. With three simple ingredients, it's an easy cocktail to wind down with after a long day! Peach Old Fashioned: Ingredients: 2 oz Straight Bourbon Whiskey from Ammunition Whiskey 1 oz Looza Peach Juice 2 dashes Ginger Bitters, King Floyd's Ice Equipment: Rocks Glass Shot Glass Bar Spoon Instructions: Add Bourbon, Peach juice, and bitters to your rocks glass Stir Add Ice Serve! - May - Strawberry Fields Fresh strawberries are the inspiration behind May's cocktail of the month! Featuring fresh strawberry granita topped with Roederer Estate Brut Sparkling Wine and St. Germain, this Sprig time cocktail is the perfect afternoon sipper. Strawberry Fields: Ingredients: 1/2 oz St. Germain 4 oz Roederer Estate Brut Sparkling Wine 1 Cup Strawberry Grainta* Equipment: Shot glass Measuring Cup Rocks Glass Instructions: In your rocks glass, add 1 cup of Strawberry Granita Pour 4 oz of Sparkling Wine over Granita Top with 1/2 oz of St. Germain Enjoy! * Strawberry Granita Ingredients: 3 containers of strawberries Juice of 1 orange 1 Cups Water 1/2 Cup Sugar Equipment: Blender Cutting Board Measuring Cup Knife Strainer Deep Sided Baking Dish Freezer Fork Instructions: Wash and dry strawberries, remove tops and place in a blender Add the juice of one orange to the blender Blender until smooth Pour strawberry mixture through a strainer and into a baking dish (it is thick and will take a little while). Add water and sugar to the strawberry mixture, mix well and place in the freezer uncovered. Let freeze for 30 - 45 minutes, mixture should barely begin to freeze around the edges and still be slushy in the center. Lightly stir the crystals from the edge of the granita mixture into the center, using a fork, and mix thoroughly. Close freezer and chill until granita is nearly frozen, 30 to 40 more minutes. Repeat freezing and stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and granita looks dry and fluffy. Scoop and serve! - April - Redwood Dreams We partnered with Redwood Empire Whiskey to celebrate Earth Month and their incredible giveaway... a 3-night all-expenses paid luxury glamping experience here in NorCal’s majestic redwoods! In addition to featuring Pipe Dream Bourbon from Redwood Empire Whiskey, April's cocktail of the month was inspired by the Tastemaker Club, Winter edition from FloraLuna Apothecary. A great quarterly kit sent directly to your home filled with award-winning bitters and syrups as well as a unique infusion kit for crafting your own botanical infused spirit, liqueur, or non-alcoholic cordial or tea. Redwood Dreams: Ingredients: 1 1/2 oz - Pipe Dream Bourbon, Redwood Empire Whiskey 1/2 oz - California Amaro, Young & Yonder Spirits 1/2 oz - FloraLuna Cinnamon Quince Syrup + extra for rimming rocks glass 1/2 oz - Lemon Juice 5 drops FloraLuna Mulled Honey Pomegranate Bitters FloraLuna Winter Spice Seasoning Ice Equipment: Shot glass Cocktail Shaker Rocks Glass Shallow Dish (2) Instructions: In a shallow dish add a small amount of syrup and set aside In the other shallow dish add a small amount of FloraLuna Winter Spice Seasoning Take your rocks glass, flip upside down, and rim your glass with syrup and then with spice mix Set glass aside. Add ice to the cocktail shaker Add the first 5 ingredients to the cocktail shaker Shake and keep shaking Add fresh ice and strain the cocktail into the rimmed cocktail glass Serve & enjoy! - March - Merit Badge If you weren't one yourself, you likely know one... a Girl Scout and at this time of year, Girl Scout Cookies are flowing. So we thought we'd give these nostalgic, addictive cookies an adult twist. Steeped in Vodka, and garnished with a chocolate thin mint rim, this cocktail is an easy way to earn your cocktail-making merit badge! Merit Badge: Ingredients: 1 1/2 oz - Thin Mint Vodka* 3/4 oz - Heavy Whipping Cream 1/4 oz - Mint Simple Syrup* 1 T - Chocolate Syrup (we use Torani Dark Chocolate Sauce) + plus extra to rim your cocktail glass 2 - Thin Mint Cookies Ice Cubes Equipment: Cutting Board Knife Shot glass Cocktail Shaker Tablespoon Nick & Nora Cocktail Glass Instructions: Chop Thin Mint Cookies and set aside Rim your Nick & Nora cocktail glass with chocolate sauce, followed by chopped Thin Mints. Set the rimmed cocktail glass in the freezer Add Vodka, Cream, Mint Syrup, Chocolate Sauce, and ice to a cocktail shaker. Shake and keep shaking Remove the rimmed cocktail glass from the freezer Add fresh ice and strain the cocktail into the rimmed cocktail glass Serve & enjoy * Mint Simple Syrup Ingredients: 1/2 Cup - Water Fresh Raspberries 1/2 Cup - Sugar 10 - Fresh Mint Leaves Equipment: Saucepot 8 oz Mason Jar Measuring Cup Mesh Strainer Instructions: Add sugar and water to the saucepot Over medium-low heat, bring sugar and water to a simmer. Dissolve sugar and remove from heat Tare mint leaves into the warm syrup. Steep for 3 minutes and strain into Mason Jar. Keep Refrigerated for 3 weeks + * Thin Mint Vodka Ingredients: 5 - Thin Mint Cookies (If you don't have Thin Mint Girl Scout Cookies, you can use Grasshopper cookies from Keebler). 8 oz - Spirit Works Vodka Equipment: 16 oz Mason Jar Cutting Board Knife Mesh STrainer Instructions: Chip Thin Mints Add Chopped Thin Mints & Vodka to Mason Jar Shake to combine and store in a cool place Steep for 48 hours, sharking every so ofter to mix. Strain through a mesh strainer into another Mason Jar for storage. - February - Superbowl Sunday... Kansas City Ice: Ingredients: Equipment: Instructions: Tampa Bay Pirate Party: Ingredients: Equipment: Instructions: - January - Let Democracy Ring... 2 - 46 - 8: Ingredients: Equipment: Instructions: Cheers - Poppy & Vine Food and Beverage Craft Cocktail Sonoma County Wine Country Cocktail Recipe Distilled Spirits Features • Beverage Trends • Wine Country Distillery Festival Recent Posts See All 2020's A Cocktail A Month 0 FOLLOW @POPPYANDVINE.LIFE © 2018 BY LINDSAY MUSCO. BRANDING BY BIANCA BROOS.