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Welcome to Our B(ooze) Log

Beth Matulich
 
March 18, 2019 | Beth Matulich

Spring 2019 | Catcher In the Rye

Time Posted: Mar 18, 2019 at 12:26 PM
Beth Matulich
 
March 18, 2019 | Beth Matulich

Spring 2019 | Groundhog Day

Time Posted: Mar 18, 2019 at 12:21 PM
Rodney Rivers
 
September 21, 2017 | Rodney Rivers

September 2017 | Son of the Dude

 

 

 

 

 

Time Posted: Sep 21, 2017 at 3:48 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
Rodney Rivers
 
Amanda Mizirawi
 
November 12, 2015 | Amanda Mizirawi

Defined: Cocktail

What is a cocktail? I thought this would be easy, it’s any drink found on the happy hour menu for cocktail hour. A mixed drink with a kick… right, guys? ...guys?

No! The history is a lot more complex and flavorful, with a little bit of in-fighting between America and England.  The origins of the word are legends, even where the term comes from has 5 different stories. It could come from horseracing, French word for an egg cup, or even that a rooster’s tail was used to stir a Bittered Sling.#

The term today has come to mean any mixed drink, but back in the day, it referred to a specific recipe. It lived in the world of punches, sours, slings and other varieties of alcoholic libations. In the May 13th edition of the 1806 newspaper, Balance and Columbian Repository, the editor defined a cocktail as: “a stimulating liquor composed of spirits of any kind – sugar, water, and bitters.” In my research, I learned that any time NVD refers to a cocktail, we are heralding the original meaning and it must include bitters.

So I decided to make a cocktail as a part of my research but there's no official name, the working title is Autumn Harvest. 

1.5 oz NVD Brandy Cordial
.75 oz NVD Apple Brandy
.5 oz Liber & Co. Grenadine
2 dashes Lemon bitters
 
Shake vigorously with ice in a cocktail shaker, strain into a glass, and put the two dashes of lemon bitters to float on top. 

What is missing from the picture?

Bitters of course! 

 

 I purchased the Berg & Haucks travel set because it offers a wide variety which adds versatility to any self-proclaimed cocktail aficionado. 

It comes with aromatic (think Angostura, but something unique), celery, orange, lemon, and creole bitters (think Peyshauds, but all natural).

So now, we (NVD) have the largest selection of bitters in the USA, and maybe the world, and the options are endless! Mix up me hearties!


*Napa Valley Distillery always recommends drinking responsibly.

#For more information, feel free to visit this site with some more fun facts about the cocktail: Today I Found Out

Time Posted: Nov 12, 2015 at 3:30 PM
Aaron Lahey
 
March 17, 2015 | Aaron Lahey

The Cordial Clover or The Limey Bastard?

Happy St. Patrick's Day Booze Log Readers!

Today is a day for celebrating all things Spring, green, alcoholic, and most importantly, Irish. Like many Americans, today I celebrate the Irish side of my heritage, traditionally with corned beef and cabbage, and a nice cold Guinness.

This year, however, I thought I would celebrate it in the way I know best, by making a cocktail! I'm having a hard time naming this drink however, and I'm calling on you: Booze Log Readers, to help me decide! I have narrowed it down to two names. Either The Cordial Clover, or the Limey Bastard. What I ask of you, readers, is to make this drink at home, or at least imagine it, and write your vote for the most fitting name in the comments section of this post. The name with the most votes will become the official name of Napa Valley Distillery's St. Patrick's Day cocktail, for this year at least.

Without further ado, here's the recipe.
(click here for a bonus recipe, Guinness Simple Syrup!)

The Cordial Clover or The Limey Bastard (you decide)
2 oz. Irish Whisky
.75 oz Napa Valley Distillery Brandy Cordial
.75 oz Royal Rose Cardamom Clove Syrup
1 bar spoon clover honey
.5 fresh lime, juiced
1 dash Bitter Bastard Clove Bitters
1 spritz Napa Valley Bitters Toasted Oak Bitters
lime twist, for garnish

Heat the honey and lime in a small saucepan over low heat, until the honey dissolves. (This can be done ahead of time, and scaled as needed. Just one bar spoon of honey for every half a lime worth of juice). Let juice cool. Then add to a shaker with all other ingredients but the bitters and garnish. Add ice, and stir for one minute. Strain, over ice, into a highball glass. Float bitters and garnish.* Makes one cocktail.

*note: To make the snakes tongue lime twist as seen in the photo, fold one end of the twist in half and cut at a 45 degree angle*

Well that's all for today! Remember to wear green, and stay safe!
Your ever humble, lucky barman,
Aaron Lahey


*Napa Valley Distillery always recommends drinking responsibly.

Time Posted: Mar 17, 2015 at 3:25 PM
Ian Winget
 
December 30, 2014 | Ian Winget

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.

 

Time Posted: Dec 30, 2014 at 12:01 PM
Ian Winget
 
December 29, 2014 | Ian Winget

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.

Time Posted: Dec 29, 2014 at 8:04 PM
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