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Wine

Strawberry Frozé

Summer is almost here which means a batch of poolside and patio drinks are underway at TAB. This Strawberry Frozé is first up and its definitely one you will want in your recipe book this year! We try to only create and promote quick and easy cocktails that won’t have you slaving away in the kitchen, and even though his one takes prep time a day in advance it is super simple and can be thrown together in under 10 minutes.

This mixture of frozen strawberries, agave & dry rose will have you feeling refreshed under the hot summer sun in no time.

Ingredients
16 oz dry rosé wine
1 lb of fresh strawberries
3 tbsp of agave

Remove all stems from your strawberries. In a blender or food processor combine the strawberries, rose and agave. Blend together until smooth(be careful not to over blend where it becomes foamy). In a 9×12 baking dish pour the blended cocktail into a thin layer. Place the dish flat in the freezer for at least 12 hours or for best results 1 day in advance. To serve scrape with a fork to until the entire mix has been shredded into fine ice. Scoop with a spoon and serve in a cocktail glass. Garnish with sliced strawberries on top.

*You can use any kind of pan you have on hand just make sure you get a thin layer to freeze. If you pour it too thick it won’t freeze or break up well.

Enjoy!

May 8, 2017
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Raspberry and Thyme Prosecco

Our Raspberry Thyme Prosecco cocktail is perfect for when you don’t have much thyme, but want to make the perfect cocktail in a quick prosecco. Corny jokes aside, this cocktail requires little effort but is so incredibly delicious! If you don’t have time to make the thyme simple syrup, don’t fret. It’s just as good with a fresh sprig in there though it will taste more raspberry-y and you won’t get as much of the herb flavor.

Ingredients
3-4 raspberries
2 Thyme Sprigs (for garnish)
½ Tbsp. Thyme Simple Syrup
¼ Tbsp. Raspberry Liqueur (or raspberry vodka)
1 bottle of dry Prosecco – *NOT SWEET*

Muddle 3-4 raspberries in the bottom of your champagne glass. In a separate cocktail mixing glass add the simple syrup, raspberry liqueur/vodka, and about 5 oz. of Prosecco. Gently stir and once mixed carefully pour into the champagne glass over the fresh raspberries. *Be careful with the carbonation to pour slowly so it does not overflow.  Lastly garnish the glasses with raspberries and thyme sprigs.

This raspberry and thyme cocktail highlights these beautiful and bold flavors in the best way, and is the perfect drink to serve for brunch over the weekend or any special occasion!

Be on the lookout for our post on how we make and store all different simple syrups for our cocktails ahead of time.

Cheers!

March 9, 2017
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Apricot Sage Rosé

You can never go wrong with a glass of a good dry sparkling rose, but when you dress it up with additional flavors- it becomes a perfect cocktail. This apricot & sage rosé is perfect for any spring or summer day, but why stop there? Use this recipe for any special pink occasion: Valentine’s day, a baby shower, or birthday party!  This recipe won’t disappoint.

Make sure to pick a dry Rosé when making this recipe. You don’t want to overdo the sweetness.

Ingredients:
For the Simple Syrup

1 cup sugar
1 cup water
2 bunches of fresh sage leaves

For the Cocktails
fresh-squeezed juice from 3 apricots
sage simple syrup
ice cubes
champagne
fresh sage leaves for garnish

To make the simple syrup: combine the sugar and water over medium-high heat, stirring occasionally, until the mixture starts to simmer and the sugar is completely dissolved. Stir in the sage and cook for an additional 30 seconds. Remove the saucepan from the heat and set it aside to cool. Once the simple syrup has cooled to room temperature, remove and discard the sage. Transfer the simple syrup to a clean resealable container and store it in your refrigerator until you are ready to use it.

To make the cocktails: vigorously shake 1/4 cup of fresh apricot juice and 2 tablespoons of the sage simple syrup in a shaker with ice. Strain into a glass with fresh ice. Top with about 1/2 cup of rose and garnish with fresh sage leaves

Enjoy!

February 13, 2017
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