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Napa Valley Distillery's Blog

(Booze Log)

Ian Winget
 
December 14, 2016 | Ian Winget

NVD Aged Eggnog

NVD Aged Eggnog*
 

Ingredients for Nog:

12 large eggs (pasteurized if you need peace of mind)
3/4 lb (12oz) sugar (or to taste)
1 pint (16oz) half-n-half
1 pint (16oz) whole milk
1 pint (16oz) heavy cream
8oz NVD Rumslinger Rum
8oz NVD Brandy Cordial
8oz NVD 2007 Bourbon Mash Whiskey OR NVD 2012 Bourbon Whiskey
2oz NVD Grand California (optional, if not using add 1oz more each of Rum & Bourbon)
1 teaspoon freshly grated nutmeg (plus more for serving)
1/4 teaspoon kosher salt

 

Ingredients for NVD Grand Cali Whipped Cream (optional):

1 cup (8oz) heavy cream
1/4 cup powdered sugar
1.5tsp NVD Grand California 

Instructions for Nog:

Separate the eggs and store the whites for another purpose.
Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon."

Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.)

Serve in mugs or cups topped with a dallop of NVD Grand Cali Whipped Cream and little extra nutmeg grated right on top.


Instructions for NVD Grand Cali Whipped Cream:

Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in.
 


*Retooled recipe from Alton Brown 2014 - http://altonbrown.com/eggnog-recipe/

Time Posted: Dec 14, 2016 at 11:35 AM
Beth Martin
 
October 17, 2016 | Beth Martin

Napa Valley Distillery Mai Tai


The NVD Mai Tai

Nothing makes you feel like you're enjoying a relaxing island vacation quite like a Mai Tai. This tropical cocktail is citrusy sweet, with a delicate balance of island spices. Though there is a little discrepancy over whether it was created in Oakland or Los Angeles, everyone agrees that this tasty cocktail brings the beach to any party! Cheers!

Difficulty Level 1 

2 oz NVD Daiquiri Cocktail
1 oz NVD Rumslinger Rum
.5 oz NVD Meyer Lemon Variety
.25 oz El Guapo Orgeat
6-8 drops NVB Island Time Bitters  

Add all ingredients into a cocktail shaker with ice. Shake vigorously and strain itno a coupe.

ENJOY AND REPEAT RESPONSIBLY 

 

Time Posted: Oct 17, 2016 at 5:39 PM
Amanda Mizirawi
 
June 9, 2016 | Amanda Mizirawi

June 2016 - Cookie Island Lemon Drop


Cookie Island Lemon Drop


Difficulty Level 2 

1.5 oz NVD Rumslinger Rum*
1.5 oz NVD Meyer Lemon Variety*
.5 oz El Guapo Orgeat*
1.5 oz heavy cream
12-16 drops NVB Island Time Bitters*

GARNISH
ground cinnamon
lemon wheel
graham cracker crumbs (optional)

If using the cookie rim, first dip a rocks glass in a small amount of cream, then into the graham cracker crumbs.  

Set Aside. Add remaining ingredients, except cinnamon, to a cocktail shaker filled with ice. Shake vigorously and strain into a rocks glass. Garnish with cinnamon & lemon wheel.

ENJOY AND REPEAT RESPONSIBLY 

 

Time Posted: Jun 9, 2016 at 3:00 PM
Amanda Mizirawi
 
March 11, 2016 | Amanda Mizirawi

Distillery Minions

Hey Readers!

We've been working hard at getting this bar club shipment ready! Thousands of bottles and tons of boxes and miles of bubble wrap! Have you ever wondered that process it takes to get the bottles ready? Once we have the awesomeness ready to bottle, we pump it into the line up of beautiful bottles we have all come to know and love.

Here they are waiting to be filled! Note Timmy5 keeping them from falling off the end:

 

 

 

 

 

 

 

 

 

Then there's Carlos, dutifully working hard. 

Carlos working hard!Honestly though, without these two amazing guys, we wouldn't have had this March shipment ready. They got everything ready just in time!

Corks Galork! 

 

 

 

 

 

 

 

Slapping those labels on!

 

 

 

 

 

 

 

 

 

Ta-Da! From our desk to yours!

Time Posted: Mar 11, 2016 at 3:00 PM
Amanda Mizirawi
 
March 10, 2016 | Amanda Mizirawi

Summer Mint Julep

Summer Mint Julep

Ingredients:

3 oz NVD Mint Julep Cocktail*
5 Fresh mint leaves
1/4 Fresh Peach
1oz Bang Candy Peach Basil Nectar*

Preparation:

In a cocktail shaker, muddle well mint, peach, and syrup. Add mint julep cockatil. Stir. Pour into a julep glass over crushed or shaved ice. Garnish with mint sprig and peach slice.

Enjoy and repeat responsibly.

*Ingredients included int he June 2015 Bar Club Package
Recipe created by Napa valley Distillery resident mixologist Aaron Lahey

Time Posted: Mar 10, 2016 at 3:00 PM
Amanda Mizirawi
 
March 3, 2016 | Amanda Mizirawi

Rayo de Sol

Rayo de Sol

Ingredients - Makes one 5 oz cocktail

2 oz NVD Old Hollywood Ginn
1 oz NVD Grand California*
.75 Fresh lemon juice
.25 Fresh lime juice
1 oz Bang Candy Peach Basil Nectar*
2 dashes Berg & Hauck Celery Bitters

Preparation:

Shake all ingredients vigorously over ice. Strain. Garnish with fresh lime zest.

Enjoy and repeat responsibly

*Ingredients included in the June 2015 Bar Club Package
Recipe created by Napa Valley Distillery resident mixologist Aaron Lahey

Time Posted: Mar 3, 2016 at 3:00 PM
Amanda Mizirawi
 
February 25, 2016 | Amanda Mizirawi

Coupe De Ville Margarita

Coupe de Ville Margarita

Ingredients - Makes one 8 oz cocktail
2 oz premium Reposado Tequila
1 oz NVD Grand California*
1 fresh lime, juiced
1 Slice Inna Preserved Meyer Lemon*
2 oz Cocktail Crate Sriracha Margarita Mix*
.75 oz Bang Candy Peach Basil Nectar*

Preperation:
Muddle tequila and lemon with ice in a shaker. Add all other ingredients except Grand California. Shake hard, pour unstrained into a highball glass. Garnish with lime shell, top with Grand California.

Enjoy and repeat responsibly

*Ingredients included in the June 2015 Bar Club Package
Recipe created by Napa Valley Distillery resident mixologist Aaron Lahey

Time Posted: Feb 25, 2016 at 3:00 PM
Amanda Mizirawi
 
February 18, 2016 | Amanda Mizirawi

Cherry Darlin

Cherry Darlin'

Ingredients - Makes one 4 oz cocktail

1 oz Napa Valley Distillery Grand California*
1 oz Napa Valley Distillery Cherry Brandy
1 oz Fresh Orange Juice
1 oz Tart Cherry Juice
2 dashes Berg & Hauck Aromatic Bitters

Preperation:

Shake all ingredients vigorously with ice. Strain into a cocktail glass. Garnish with orange twist and Luxardo Marischino Cherry

Enjoy and repeat responsibly

*Ingredients included in the June 2015 Bar Club Package

Time Posted: Feb 18, 2016 at 3:00 PM
Amanda Mizirawi
 
February 11, 2016 | Amanda Mizirawi

Cocoa Cabana

Cocoa Cabana
Difficulty Level 2

Ingredients:
2.5 oz Napa Valley Distillery - East India Cocktail*
.5 oz Coconut Water
1/2 lime, juiced
1 dropper full of Napa Valley Bitters - Antique Chocolate Bitters*

Garnish:
1 lime wheel

Preparation:
Add all ingredients into a cocktail shaker full of ice. Shake hard for 13 seconds and strain into a chilled coupe. Garnish with a lime wheel. 

Enjoy and repeat responsibly.

* Ingredients included in the September 2015 Bar Club Package
Created by mixologist Aaron Lahey

Amanda Mizirawi
 
February 11, 2016 | Amanda Mizirawi

2016 Predictions and Trendsetters

Trailblazers... Trend setters. A handful of names you could sling at us.  Why you say?  
 
I sat down with Paul Martin,

 Napa Valley Distillery’s charming Brand Ambassador who’s a trend-tracker to discuss the future of craft spirits and the cocktail industry and he pointed out several things to look forward to where the industry is headed this bright and cheery year of 2016. 

  • "Look forward to the revival of rum cocktails." The initial interest in Rum will come from Cuba, because they have some incredible Rum we haven't been able to enjoy here in the USofA due to decades old trade embargo. This year, that trade embargo is coming down and their Rum will be available for our consumption. Arthur, Tiki Tim and Rum Runner Ian are HUGE rum fans and have been for years. They, along with the rest of us, are chomping on the bit and are more than ready to get their hands on it. With an influx of that rum, in general, tiki drinks will boom and rum cocktails will be all the rage! Where does this leave NVD? We currently are aging our own batches of rum, including a spiced rum and a bottled rum cocktail to be released in 2016. Exciting? Yes!! 
     
  • "Bars are now working on in-house syrups, shrubs, and bitters for truly unique and fun palette experiences." In fact, the lounges in the Cosmopolitan Las Vegas have a team that's hired from Monday thru Friday to make syrups and shrubs and bitters for the weekend rush. That's their job! Pretty awesome. Here at NVD, with over 500 different products, we have been trailblazing this by selling a wide variety of unique and small batch shrubs, syrups and bitters, all available for your home bar.  
     
  • "Something has been rapidly been gaining popularity, is premixing cocktails and aging them in barrels." More and more cocktail lounges have been doing this behind their own bars, Negronis and Manhattans take on the toasted characteristics. We've been way ahead of the curve on this, as we have not one, not two but 8 cocktails that we rotate throughout the year, including the Sidecar, Mint Julep, and our own Old Hollywood Cocktail.  

So that wraps up the industry predictions and we are quite thrilled to have been setting trends all along.  

Does this Spirit world fascinate you enough to stay current on the latest events? Good!  
 
The best way for anyone to keep up along with us is to join our club, where we make sure to have the latest and greatest included every quarter, so you can keep up to date with the cutting-edge cocktails! Doesn’t that sound fun?*
  


*Napa Valley Distillery always recommends drinking responsibly.

Time Posted: Feb 11, 2016 at 11:00 AM