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Welcome to Our B(ooze) Log

 
June 9, 2016 |

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
 
March 11, 2016 |

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
 
March 10, 2016 |

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
 
March 3, 2016 |

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
 
February 25, 2016 |

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
 
February 18, 2016 |

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
 
February 11, 2016 |

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

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

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
 
February 4, 2016 |

The LES Project

The LES Project 
Difficulty 
Level 4 

Ingredients:
2.5 oz Napa Valley Distillery - East India Cocktail*
.5 oz premium Sweet Vermouth (we suggest Carpano Antica Formula)
.5 oz premium Amaro (we suggest Amaro Nonino or Averna)
1 dropper full of Napa Valley Bitters - Antique Chocolate Bitters*

Garnish:
1 swath fresh orange zest
3 Luxardo Maraschino Cherries
1 large round or square ice cube (regular ice is fine too)

Preparation:
Place ice in a cocktail shaker. Add the NVD East India Cocktail, vermouth, and bitters. Rub the orange peel around the rim of the cocktail glass then add to glass. Strain the drink into the glass. Garnish with Luxardo Maraschino Cherries.

Enjoy and repeat responsibly.

* Ingredients included in the September 2015 Bar Club Package

Time Posted: Feb 4, 2016 at 3:00 PM
 
January 28, 2016 |

NVDirty Martini

NVDirty Martini
Difficulty: Level 2

Ingredients  - Makes one 4 oz cocktail

2.5 oz Napa Valley Distillery -Napa Reserve*
.5 oz premium Dry Vermouth (we suggest Vya, or Imbue)
.5 oz Napastäk Pickle Brine*

Garnish:
Napastäk - Cocktail Pickle (of choice – onion, pickle, or greenbean)*

Preparation:
Add all the ingredients to a cocktail shaker filled with ice. Shake hard and strain into a chilled cocktail coupe. For a Bloody Martini (Level: 3) omit Pickle Brine and add .5 oz water strained from Real Dill Bloody Mary Mix with fine mesh strainer or cheese cloth, and add 2 drops Napa Valley Distillery- Antique Chocolate Bitters.

Enjoy and repeat responsibly.

* Ingredients included in the September 2015 Bar Club Package

Time Posted: Jan 28, 2016 at 3:00 PM
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