Winetails: Volume II

December 02, 2013

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The Holiday season is underway and that means festivities and gatherings aplenty. Spice up your soiree with these Missouri wine-tail recipes, crafted by Master Sommelier and Master of Wine (There are only four people in the world that hold both titles!), Doug Frost:

Blanc and Sand

2.5 ounces          Stone Hill Vidal Blanc

1 ounce                Cognac Ferrand Cigare

1 ounce                Orange Juice

.5 ounce               Pineapple Juice

Shake all ingredients and ice. Strain in a coupe glass. Garnish with a slice of pineapple.

 

Suave Agave

1 ounce                Milagro Reposado Tequila

2 ounces              Strother Ridge Chambourcin

.75 ounce            Pomegranate Juice

.25 ounce            Hibiscus Syrup

.25 ounce            Lemon Juice

Shake all ingredients lightly. Serve over crushed ice garnished with orange slice.

 

Bamboozled

2 ounces              Stone Hill Cream Sherry

.75 ounce            Carpano Antica Vermouth

.75 ounce            Godiva Dark Chocolate Liqueur

1 dash                   Angostura Bitters

Shake all ingredients lightly. Serve in a glass rimmed with sarsaparilla and sugar.