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Welcome to Our B(ooze) Log

Beth Martin
 
March 2, 2017 | Beth Martin

Sipping On A Daiquiri


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!

 

Time Posted: Mar 2, 2017 at 3:33 PM
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
Rodney Rivers
 
Rodney Rivers
 
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
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