Winetails: Volume II
December 02, 2013
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.
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.
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.