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NEW YEAR'S DAY GINN FIZZ
aka NVD Old Hollywood Ginn Fizz:
You may have noticed that we spend a lot of time discussing and writing recipes for Gin and other Fizzes. Well, what can we say other than we absolutley love them and thus we continuiously find new and interesting ways to make them. We hope you enjoy!
This easy-peasy recipe is perfect when you are entertaining and want to make a quick and easy version of the classic Ramos Fizz. Using a blender removes the pain of dry shaking leaving you and your guests with the great pleasure of Ginn Fizz CONSUMPTION.
This recipe is especially nice if you have imbibed a bit more than usual the night before. Please note: The NVD Booze Crew loves the craft of the traditional Ramos Fizz.
We also love this version as it is perfect for larger batches which are perfect and so convenient when you are entertaining on New Year's Day, Sunday Brunch, or Wednesday for breakfast ;-) Cheers!
Makes 1 batch = 4-8 Ginn Fizzes
6oz NVD Old Hollywood Ginn
4oz Organic Half and Half
2oz Organic egg whites from a carton
1.5oz Organic rich syrup (2:1 Sugar to water)
1 tsp Orange Blossom Water
1.25oz Organic fresh lime juice
1.25oz Organic fresh lemon juice
Garnish: Ground Nutmeg
Harware: Blender, measuring cups, teaspoon
Glassware: Cocktail Coupes or Champagne glasses (wine glasses are fine if you that's what you have)
Set out glassware.
Measure all ingredients out first.
1. Fill blender half full with ice.
2. Add NVD OH Ginn, H&H, egg whites, rich syrup, orange blossom water and blend on high until there are no ice chunks left and all ingredients are incorporated - 15 - 45 seconds depending on your blender.
3. Stop blender. Add lime and lemon juices. Blend again on high for 10 seconds.
4. Taste. Adjust ingredients to your taste (maybe add more Ginn, syrup, more citrus juices, or more orange blossom water) but don't stray too far.
5. Immediatly fill glasses evenly and sprinkle with nutmeg and serve.
Keep any remaining liquid in the fridge to top off your guest's glasses.
Napa Valley Distillery’s master blender and fearless leader, Arthur Hartunian, has fused the essence of two of our most popular spirits, Napa Reserve and Meyer Lemon Variety. The result is something even more spectacular: Meyer Lemon Vodka. It is naturally flavored with organic, hand-peeled Meyer lemon zest. Its richness and smoothness are reminiscent of our Napa Reserve, yet it’s subtle and elegant like our Meyer Lemon Variety. It is a truly unique spirit unto itself.
This delicate sipper is first in a infinite line of our sipping Table Spirts, several of which will be released in 2017. Sipping or Table Spirits excite the palate with single natural flavors such as Ginger, Tarragon, or Dill and are meant to be enjoyed slightly chilled, neat, and paired with food. We suggest pairing our Meyer Lemon Vodka with a wide variety of scrum-diddily-umptious foods such as broiled salmon with tarragon, any assortment of smoked fish, deviled eggs, buratta and heirloom tomato salad, or wild rice salad. The pairing possibilities are endless. What is more exciting is that this rst batch is reserved exclusively for you, our loyal Club Members. ough we certainly plan on making more in 2018, this batch is yours! So drink up, and enjoy! …responsibly, of course.
A Victorian-Era Tiki Drink
When the sun didn’t set on the British Empire and they were busy ruling over the East Indies, fantasy surrounded that foreign land. Capturing the imagination of a bartending Yank, East India became the inspiration for this Victorian-age cocktail. e rst recipe was published in 1882, and its sweet fruit avor is reminiscent of what we know today as Tiki Cocktails. The recipe has changed a bit since rst being published, but here at Napa Valley Distillery, we love to rediscover a cocktail’s origins. We have cra ed this oak-infused cocktail from California Brandy, housemade Orange Curaçao, real Blackberry Syrup, and Blood Orange Bitters. It’s easy to enjoy! Just shake with ice and serve up with a lemon twist.
The Kentucky Derby: The Most Exciting Two Minutes in Sports! Also known as the Run for the Roses, the Kentucky Derby began in 1872, making it the longest running race or sporting event in American history. The first official Kentucky Derby drew a crowd of almost 10,000 spectators, and has since grown in size. In its record setting year, the Derby attracted over 165,000 fans in 2012. The horses that participate in the race at the legendary Churchill Downs Racetrack run 1 ¼ miles, the record time being set by Secretariat in 1973 at just under two minutes. Traditions include fancy southern galas, dinners, cocktail hours, lavish and opulent hats, and of course, the delicious Mint Julep !
Few cocktails invoke an image the way the Mint Julep does. One mention of this Victorian cocktail and you can’t help but envision glamorous hats, horses, and a Southern event unlike any other.
Before it became the signature Bourbon cocktail at the Kentucky Derby, the Mint Julep was traditionally made with Rum or Brandy. It is believed to be a descendant of the Julab, a rose petal and water mixture. Once the Julab became popular in the Mediterranean region, the rose petals were replaced with mint leaves. Eventually the minty concoction made its way to the south where it was reinvented with good ol’ Kentucky Bourbon. The mixture became an overnight sensation when it became a signature cocktail of the Kentucky Derby in 1933, where they now make around 120,000 of these delightfully minty drinks over the course of just two days!
This isn’t the first time the NVD has produced a Mint Julep since we first began making our oak infused cocktails. We previously released a traditional version made with Brandy. Now we’ve decided to follow in the footsteps of Bourbon distillers and mixologists from the past and reinvent our Mint Julep with our very own Bourbon. Enjoy!
Infamous cocktail guru and Brit expat, Gary Regan is the reigning authority on the history of the Negroni cocktail. The avid mixologist recently published The Negroni: Drinking to La Dolce Vita, and traced the drink all the way back to 1919 Italy. According to legend, the cocktail was born when a patron at Bar Casoni in Florence, Italy demanded a stiffer version of the Americano cocktail, a relatively tame mix of Campari, Sweet Vermouth, and club soda. The bartender obliged by swapping out the club soda for Gin.
The patron was Count Camillo Negroni, whose penchant for strong spirits began while working as a rodeo clown and cattle wrangler in the American Wild West. The Count loved this libation so much, he graciously lent his name to the concoction, and the rest, as they say, is history. For almost a century, the Negroni remained a quiet classic. Though readily available in many Italian bars and eateries, it remained a mystery for most cocktail adventurers until recently. With the resurgence of Pre-Prohibition Era Cocktails, it is estimated that the Negroni appears on 300% more cocktail lists than 10 years ago, and has grown to become this drinking generation’s zeitgeist cocktail.
So why has the Negroni reached such heights? Besides being an incredibly well-balanced drink (strong, bitter, sweet, herbal), it’s hard to go wrong with this cocktail. This means that no matter where in the world you happen to be, if you order a Negroni, you are guaranteed a great libation.
What makes NVD’s Negroni so special? We use our infamous Old Hollywood Ginn and it’s scandalous blend of nine botanicals, which perfectly complement the Sweet Vermouth and contrast the bitter Amaro.
Try one. It won’t be your last.
Proof that the Sky's the LimitThe early 1900’s were an exciting and innovative time in history. They ushered in the rise of aviation as manned “aero planes” took flight for the first time. The men and women who took to the skies became heroes to those watching from below. These new planes and pilots paved the way for commercial flights, and brought the four corners of the earth together as never before. Naming a cocktail after this revolutionary time was the least that could be done. The Aviation is believed to be one of the last great Pre-Prohibition Era Cocktails.Initially thought to have been created in the 1930’s, the Aviation was made with Gin, Lemon Juice, and Maraschino Liqueur. It wasn’t until rather recently that an original recipe for the Aviation was found in a copy of Recipes for Mixed Drinks by Hugo Ensslin, written in 1916. This not only showed that the Aviation was older than previously thought, but also provided us with a fourth, previously unknown ingredient. The original 1916 recipe called for a small amount of Crème De Violette. With the addition of this rare spirit, not only was there a great deal of intricacy added to the cocktail, but the entire aromatics profile was changed.
The Elusive Creme De Violette
Previously difficult to obtain in the United States, Crème De Violette is a sweet liqueur made with Violet flowers. Thoughthe name suggests the addition of cream, the word Crème refers to the silky smooth texture and feel of the liqueur. In true NVD form, we decided to break from tradition just enough to stand out from the crowd. Our Crème de Violette is made from a base of Neutral Brandy, and includes three additional botanicals to complement the Violets and add complexity. We also decided to bottle it at a higher ABV than other Crème De Violettes, allowing it to highlight any cocktail in an elegant fashion. Finally, we used natural means to add the distinctive color, ensuring that our Crème De Violette makes its presence known in any cocktail, and on any bar!
The Napa Valley Distillery Aviation
2oz NVD Old Hollywood Ginn*
.75oz Maraschino Liqueur
.5oz fresh lemon juice
.25oz Creme De Violette*
Luxardo Maraschino Cherry (optional)
Add optional Maraschino Cherry to a coupe glass. Add all ingredients and ice to a cocktail shaker. Shake vigorously and strain into prepared glass. Garnish, and serve. Enjoy and repeat responsibly!
The History of the Daiquiri
Picture it: Ernest Hemmingway drinking a Daiquiri in a poorly lit bar corner as he penned Islands in the Stream. Incorporating the magical blend of flavors into the pages, a cocktail that would transcend time just as the pages it was written on.
Legend has it that after a hard day’s work in the hot tropical weather of Cuba, a man named Jennings Cox invited some guests to his home for a much needed drink. Finding that he lacked an adequate stock of imported Gin, Cox realized he only had local Rum to serve his guests, which he refused to serve straight. Looking around his kitchen, he decided to add a bit of lime juice and sugar.
After just a few sips, Cox and his guests realized they were on to something special, worthy of a name that would stand out in a crowd. Being just a short distance from the village of Daiquiri, they couldn’t have chosen a more perfect title for this most refreshing cocktail.
Our Rumslinger Rum
Napa Valley Distillery is proud to present to you our very first Rum. It is a very special offering that requires a little explanation. We chose to age our Rum in 10-15 gal former Bourbon barrels which have kissed our Rum with a generous tint of color and a tantalizing Bourbon note. Unlike any Rum we’ve ever tasted, we highly recommend enjoying this Rum neat, or in your favorite island inspired libations. Also, try it in a Rum Old Fashioned. Delish!
Our Daiquiri Cocktail
With the introduction of Rum to our lineup, the Daiquiri was an obvious choice for our new Cocktail. Its rich history makes it a perfect addition to our line-up of craft cocktails in a bottle! Made with NVD Rum, the Daiquiri the perfect cocktail for a hot summer day. We hope that you enjoy this cocktail with appreciation for the fact that this is the perfect time in our history to celebrate the culture, music, food, and drinks of Cuba. Cheers!
NVD Aged Eggnog*
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/
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
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*
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