All wines stored at 55° and 70% humidity
Vin D'Orange is produced using Poe's Chardonnay as the base wine, with Seville orange's essential oils and other select botanicals.
Samantha Sheehan's suggested recipes:
Orange Cobbler 3 oz Vin D'Orange 3 orange segments 2 lemon segments 1 barspoon/teaspoon super fine sugar Method: Muddle, Shake Glass: Highball Garnish: Orange Slice Cobblers are typically based on Sherry, but the Vin D'Orange makes an excellent base for this historic bevvy. Cut the orange and lemon into eight pieces to create the citrus segments. In the base of a shaker tin, lightly muddle the fruit with the sugar. Add the Vin D'Orange and top with ice. Since the wine is sparkling, be sure to make a solid seal so the shaker does not come apart whilst shaking. As with all cobblers, serve tall over plenty of crushed ice and be sure to include a straw
Apples and Oranges 1 1/2 oz Vin D'Orange (to top) 1 oz Reposado Tequila 3/4 oz caramalized apple shrub 1/2 oz lime juice Method: Shake Glass: Highball Garnish: Apple slices A Vin D'Orange original, and soon to be featured at Izakaya Miminashi! To make the Shrub, start by procuring 12 ounces of fresh-pressed apple juice. Add 1/2 C white sugar and reduce over medium-high heat until 6 ounces of liquid remains. Finish with 2 ounces of apple cider vinegar, or more if you prefer. Shake the Tequila, lime and shrub and strain into a highball filled with ice. Top with the Vin D'Orange and stir to combine.
Seelbach 2.0 1 1/2 oz Vin D'Orange (to top) 1 oz Bourbon 1/2 oz Triple Sec 3 dashes Angostura bitters 3 dashes Peychaud's bitters Method: Stir Glass: Coupe Garnish: Orange Peel The original Seelbach Cocktail calls for more bitters, but in this case too much bitters will obscure the Vin D'Orange, which would be a shame. The sparkling nature of the Vin D'Orange helps to give the cocktail a lighter texture while showcasing the rich flavors of the Bourbon.