All wines stored at 55° and 70% humidity
Samantha Sheehan's suggested recipes:
Grapefruit Garibaldi 3 oz Poe Grapefruit rose 3 oz fresh-pressed grapefruit juice 2 oz sparkling wine Method: Build Glass: Double Rocks Garnish: Grapefruit Slice An introductory sort of cocktail, something easy to make and easier to drink. The flavor compatibility is obvious and is based on a straightforward cocktail called the Garibaldi (Campari and fresh-pressed orange juice.) The key here is to juice the grapefruit a la minute, so be sure to have a citrus reamer or a hand press suitable for grapefruit (online or Shakford's).
Martinez 1 1/2 oz Poe Grapefruit rose 1 oz Genever 1/4 oz Maraschino liqueur 2 dashes orange bitters Method: Stir Glass: Cocktail Coupe Garnish: Citrus Peel A classic cocktail that puts vermouth at center stage. Often thought to be the predecessor to the iconic Martini, the Martinez is a great way to showcase aromatized wine.
Sam's Grog 1 1/2 oz Poe Grapefruit rose 1 1/2 oz rum 3/4 oz lime juice 3/4 oz honey-ginger syrup Method: Shake Glass: Double Rocks Garnish: Lime Wedge and Mint Sprig This recipe is based off of the Nay Grog, a gem of a drink from the mind of Tiki pioneer Don the Beachcomber. To make the honey-ginger syrup, combine an equal amount of pressed ginger juice and honey; stir well to dissolve. As for the ice cone, pack a glass that tapers (like a pilsner glass) with crushed ice. Poke a chopstick down the center and freeze until the cone solidifies. To serve, replace the chopstick with a straw. I like to use an Agricole rum, but this recipe also works well with aged rums.