Welcome to Our B(ooze) Log
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The Solo Maria
Ingredients
1.5oz Siete Leguas Reposado Tequila or other Premium Reposado Tequila.
.5oz C&B's Quinine Tonic Syrup
San Pellegrino Pompelmo Soda
4-8 drops Napa Valley Bitters - Tamarind Lime Chili Bitters
Garnish: .5 Grapefruit wheel
Preparation
Add Tequila, Tonic syrup and bitters into a highball glass and stir. Fill with ice. Stir. Top with San Pellegrino Pompelmo Soda. Add straw and stir slowly. Garnish with .5 grapefruit wheel.
*Napa Valley Distillery always recommends drinking responsibly.
Dec 30, 2014 at 1:03 PM
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Comments (7)The Close-Up
Ingredients
1.5oz NVD Old Hollywood Ginn
.75oz C&B's Quinine Tonic Syrup
1 tsp fresh lime juice
4-8 drops Napa Valley Bitters - Strawberry Rhubarb Bitters
Seltzer or Club Soda
Garnish: Lime wheel
Preparation
Combine Ginn, Tonic syrup, bitters and lime juice in a lowball or old fashioned glass. Stir. Add ice. Stir. Top with seltzer or club soda. Stir. Garnish with lime wheel. Enjoy and repeat.
*Napa Valley Distillery always recommends drinking responsibly.
Lime Gimlet
Ingredients
2oz NVD Old Hollywood Ginn
.5oz Sonoma Syrup Co. - Sweetened Lime Syrup
.25oz Fresh lemon juice
6-8 Drops Napa Valley Bitters - Tamarind Lime Chili Bitters
Garnish: Lime Wheel
Preparation:
Add all ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a chilled cocktail coupe. Float lime wheel on top of cocktail.
*Napa Valley Distillery always recommends drinking responsibly.
Apple Brandy Rickey
Ingredients
1.5oz NVD Apple Brandy
.5oz Sonoma Syrup Co. - Sweetened Lime Syrup
Club Soda
Lime & Aromatic Bitters (Try Apothecary Bitters Co.)
Garnish: Lemon or Lime Twist & a thin slice of apple.
Preparation
Add all ingredients into a highball glass. Stir. Fill with ice. Stir. Top with Club Soda. Garnish with twist and apple slice.
*Napa Valley Distillery always recommends drinking responsibly.
The Sidecar
Ingredients
1.5oz NVD Brandy Cordial
.75 Grand Marnier
.75oz Fresh squeezed lemon juice (Meyer if you have it!)
5 Drops Orange Bitters (Try Berg & Hauck's, Bittercube, AZ Bitter Lab, or Cocktail Punk)
Garnish: Orange or Lemon Twist & more bitters
Preparation
Combine ingredients into shaker filled with ice, stake until well chilled. Strain into chilled cocktail coupe. Add several drops of bitters to the foamy top coating the cocktail.
*Napa Valley Distillery always recommends drinking responsibly.
Napa Valley Sazerac
Ingredients
1.5oz NVD Brandy Cordial
.25oz Herbsaint (or premium Absinthe)
3-5 dashes bitters (Berg & Hauck's Creole Bitters, Scrappy's Orleans, 5 by 5 Tonic's Aromatic)
Garnish: Lemon twist
Preparation
Pack an Old-Fashioned glass with ice and set aside. In a second Old-Fashioned glass, add Creole bitters and the Brandy Cordial and stir to mix. Emptly the ice from the reserved glass. Quickly add the Herbsaint and swirl the glass to coat. Discard remaining Herbsaint. Pour the brandy/bitters mixture from the second glass into the first glass and garnish with a swath of lemon peel.
*Napa Valley Distillery always recommends drinking responsibly.
The North Star
Ingredients
2oz NVD Pear Brandy
1oz Tait Farm Spiced Apple Shrub
2oz Sparkling Wine
1 Sugar Cube
3-5 Dashes Berg & Hauck's Aromatic Bitters (Try Orange or Lemon).
Garnish: Orange Twist
Preparation
Place suger cube into a Champagne flute and douse with bitters. Set aside. Add Pear Brandy and Spiced Apple Shrub to a cocktail shaker filled with ice and shake vigorously for 10 seconds. Strain into reserved Champage flute. Top with 2-4 oz Sparkling Wine. Garnish with an orange twist.
*Napa Valley Distillery always recommends drinking responsibly.
The Genteel Pear
Ingredients
2oz NVD Pear Brandy
.75oz fresh lemon juice (Meyer if you have it!)
.75oz Ginger Gum Syrup
1 egg white*
1/8 tsp Orange Flower Water
3-5 dashes Berg & Hauck's Aromatic Bitters (Also try Orange or Lemon)
Garnish: a pinch of freshly ground nutmeg
Preparation
Add egg white to a cocktail shaker. Vigorously "Dry Shake" the egg white for 30 seconds untill it's good and foamy. Fill shaker with ice, add Pear Brandy, lemon juice, ginger gum syrup, and orange blossom water. Shake vigorously until thouroughly chilled. Strain into a chilled cocktil coupe. Carefully place 3-5 evenly spaced 'dots' of bitters on top of the cocktail. Lightly sprinkle with freshly ground nutmeg. Enjoy and repeat (responsibly).
*Napa Valley Distillery always recommends drinking responsibly.
**Napa Valley Distillery suggests using caution when consuming raw eggs due to the slight risk of food-borne illness. To reduce this risk, we recommend that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.