Los Olivos

With a four day weekend coming up, my significant other and I wanted to plan a getaway. We had been up to Sonoma before and absolutely loved wine country. We loved touring the various estates, chatting with the tasting room pourers about the wine, dining out at gourmet restaurants, buying souvenir bottles of wine or olive oil or boxes of chocolate to take home with us. But we didn’t have time to make the 10 hour drive from Los Angeles to Sonoma County.


An article in LA Weekly tipped us off to the quaint little town of Los Olivos, just north of Santa Barbara. Over three dozen wineries were represented all within a few square miles! This, we had to see.


Lucky for us, we found a charming Airbnb rental called Coyote Ranch, a sprawling villa perched high atop the Santa Ynez hills, with breathtaking views of the valley, San Marcos Pass, and all the way out to the ocean.


Before we left, we did our research to find our top priority wineries to check out. Needless to say, we didn’t get to all of them, but we did manage to visit Demetria Estates, Alta Maria Vineyards tasting room, and Coquelicot. On our next trip, we plan to check out Dragonette, known for their Sauvignon Blanc & Pinot Noir, Tensley, for Pinot Noir & Syrah, and Longoria, for Chardonnay.


Every website and review pointed us in the direction of Sides Hardware & Shoes, the flagship gourmet restaurant in Los Olivos. We were not at all disappointed. We also heard great things about the Wine Merchant Cafe, particularly its fame in the 2004 film SIDEWAYS.


Central California offers much in the way of outdoor recreation, and we were excited for our hike in Gaviota State Park to see the wind caves, huge limestone formations that have been carved into echoing caves by wind erosion. As we hiked up through the chaparral up to the crest of the ridges, we could see the glittering Pacific Ocean, and the curve up the coast as it stretched down to L.A. So close to our home in the city, and yet a world away.


Looking to travel up to wine country? You need not trek all the way to Napa, or even make the four-hour drive to Paso Robles. A rich wine region exists just outside of Santa Barbara, and the many estates of the area offer their favored vintages in the small, quaint town of Los Olivos.


Over three dozen tasting rooms are concentrated in the space of one sleepy intersection nestled in the Santa Ynez hills. Wine aficionados come here to stroll the streets and taste the many appellations grown in the surrounding hills. If you’re planning a trip to Los Olivos, here are a few standout wineries:


Alta Maria

Alta Maria’s stately and elegant tasting room looks like a beautiful Anthropologie ad. Classy leather recliner chairs rest atop a cowhide rug in the center of the stone tiled floor. Vintage pre-statehood California maps hang on the wall. The charcoal drawing label art on the wine bottles is inspired by the hand-hewn nails used by homesteaders in the valley before the Industrial Revolution. It all contributes to a rustic feel for this organic winery. For $10, try five of their wines. You’ll hear much about their Carbonic Maceration process when you try the Cru Beaujolais 2013 Pinot Noir. This red is fermented with whole cluster grapes without crushing or pumping over the free draining juice. The result is an oxygen-rich feel with a strong mineral finish and a very distinctive stony nose.



Pronounced Ko-KLEE-Ko, this organic vineyard is named after the French red poppy. Buy a $10 tasting, try 9 wines and get a free wine glass! I was especially taken with the 2011 Sangiovese, a big, elegant wine with hints of berry, chocolate, and vanilla. Another highlight was the 2009 Sauvignon Blanc, an unoaked white with abundant and varying citrus notes and a long, slow finish.



Demetria’s wines are best experienced with a tour of their broad-sweeping pastoral estate in the hills above Los Olivos. For $20 and a reservation, receive a tasting on the picnic grounds of their estate. Take a seat at one of the picnic tables underneath the oak trees and gaze at the rolling Santa Barbara hills striped with grape trellises as the winemakers come around to pour about six or seven tastings of their recent appellations. Listen to live acoustic folk as you sip. Afterwards, take a walk on the 1.5 mile trail that circumnavigates the vineyard. Some highlights to taste include their 2012 Cuvee Papou. The “stony, mineral-tinged undertow” is very evident in this Cotes du Rhone blend Marsanne, Roussanne, Grenache Blanc & Viognier. I could also definitely taste the grapefuit zest notes. The 2011 Pantheon, a GSM blend highlit with Rhone whites was smooth and berryful with long legs.



An old hardware store that’s now a fantastic gourmet restaurant is also in the charming little town of Los Olivos, California.


Sides Hardware & Shoes, owned by two brothers, is just a half block from the main square in Los Olivos. Inside the quaint old building is a bar and award-winning upscale restaurant.


If the weather is nice enough, get a table on the front porch and watch the sunset over the oaks and walnuts of Los Olivos. No reservations needed, but they are recommended, especially during the tourist season, when this place is one of the hottest destinations in the town. Our server was just fantastic. Very friendly, knowledgeable, and full of good suggestions. We couldn’t resist the specials that she presented to us. For an appetizer, we ordered the spicy fried seabass collars, a crunchy and peppery fingerfood served atop shaved fennel and marinated tomatoes. They were absolutely delicious. We also enjoyed the Baby Gem Salad, a root vegetable celebration of beet, radish, and carrot on basil blossoms, drizzled with parmesan and lemon garlic dressing. The lemon and parmesan lifted the earthy flavors of the roots for a very refreshing crunch.


The entree menu is very meat-centered: Pork Cheek, Fried Chicken, Striped Sea Bass, Colorado Lamb Sirloin, Diver Sea Scallops, Mussels, Prime Top Sirloin, Duck Breast. But vegetarians will love the fettuccine with wild mushrooms, parmesan and slow-poached egg. Otherwise, carnivores should dig in, because you can’t go wrong with any choice. Sides does fish, fowl, and mammal well.


For an entree, the Scottish Salmon with potato galette, summer squash, dried olive & red bell pepper coulis was perfect. The meat was perfectly cooked and very tender. It was paired very well with the Melville 2013 Viognier from Santa Barbara County. As you can imagine, Sides knows their wines, like any restaurant in Los Olivos would. The wines poured here, by the bottle and by the glass, are mostly local vintages from the Santa Ynez Valley or elsewhere on the Central Coast, although they do also offer a bottle of Pol Clement’s Blanc De Blancs, for those guests in the mood for something sparkling and Old World.


For dessert, we had the macaroon sandwiches - dark chocolate & coconut swirl sorbet with almonds. The sorbet was deeply chocolatey and smooshed between two flakey coconut macaroons. A perfect finishing note after all the meat and savory entrees. We paired this with a relaxing, sweet, and rich tawny Port.


Enter the Wine Merchant Cafe in Los Olivos and you may recognize their famous wall of over 500 wines from the 2004 film Sideways. The Wine Merchant Cafe began in 1995, when Sam Mamorstein decided to start his own vineyard and wine-making business. As his four-acre estate was growing, he opened the Los Olivos Cafe with the hopes of turning it into a respected and attractive restaurant serving the best food and wines in the valley. Now guests are welcomed into the homey, cozy atmosphere of the Wine Merchant and treated to fresh and flavorful food along with local wines, including some that were made by Mamorstein himself, on his Bernat Wines estate.


We began our meal with the marinated olives - nine varieties of meaty, juicy, pungent olives from the Mediterranean. The artisan cheese plate served a variety of three cheeses, of the cow, goat, and sheep variety - some sturdy and pungent, others soft and blue or creamy, along with pecans, figs, and fresh apple slices.


We decided to go with a Greek theme, and opted for the Mykonos Pizza and the Greek Salad. The Pizza was topped with pesto, oven-dried tomato, tapenade, feta, cucumber, and four-cheese. The fresh cucumber was a really nice touch. Paired with this we had the wine flight of 2010 Grenache Blanc, the 2009 Sangiovese, and the 2008 Syrah, all from the Mamorstein Estate. We’d say that the wine we tasted that night was the best wine we had tasted in the city that weekend.  The Sangiovese in particular paired perfectly with the pizza and the salad.


For dessert, we opted for the S’mores in a frosted glass. I had never tried vertical S’mores before but I liked excavating through the class for the layers of chocolate ice cream, flourless chocolate cake, gingery graham crackers, honey, and toasted marshmallow fluff.


Patrons of the Wine Merchant & Cafe can also opt for the Sideways Tasting Menu, a prix fixe dinner that comes with your choice of the house Chardonnay or Pinot Noir (fans of the movie will remember this grape as the favorite of Paul Giamatti’s character), soup or seasonal salad, salmon, pot roast, or ravioli, and a dessert of Chocolate Scream. All this for only $35.


Hope this gives you some great ideas to plan your weekend away of food, spirits and wine.  And let’s not forget good friends!  Lauren Eggert-Crowe

Buddy Lou's


Buddy Lou's Antiques
11 E. Main Street, Hancock, MD



Buddy Lou’s Antiques in the small Northwestern Maryland town of Hancock was a gem of a find for me and my family on a bike ride vacation along the C&O Canal this summer.

Step inside Buddy Lou’s and find yourself immersed in rustic Americana. Old license plates are nailed to the reclaimed wooden walls. Antique metal pulleys and lanterns hang from the beams made from old ladders. A handpainted sign that reads Antiques sits next to rustic tin barrels and gardening tools.


Outside, the balcony awaits you with charming views of the woods and the canal. The bright primary color umbrellas, antique bicycle, flower planters, and rooster weather vane will make you feel like you’ve stepped onto the set of Hello, Dolly!. The mise en scene has been crafted well here.

We’ve all been to places that lean heavily on kitschy decor to compensate for mediocre unadventurous dinner fare. Buddy Lou’s is not one of those. You aren’t paying for the Americana here. Their menu features fresh, flavorful comfort food as well alongside signature cocktails, draft beer and premium Old World & New World wines.


We very much enjoyed the complimentary Crispy Calamari appetizers from the chef, served in single-serving ramekins in a lemon caper aioli. This paired very well with the dry and bright Italian Cielo Pinot Grigio. So did Buddy’s Roasted Mussels in the Spicy Thai Coconut Broth. A nice departure from the steamed-white-wine-and-garlic route. The delicate grassy flavors of the broth held up well to the sturdy roasted mussels.

The Dragonberry Mojito served with strawberry was an excellent summer drink. Sweet and refreshing!


The two stand-out items on the starter menu were the Spiced Duck Breast Salad and Lou’s Wings. The Wings were FANTASTIC. They softly tore away from the bone and burst with juicy flavor. We tried them with both the habanero and sweet Thai chili sauce as well as with the Jamaican Jerk rub. It was hard to choose between the two. The seasoning on the Thai wings landed on the perfect balance between sweet and spicy; the bite began with a very forward and sweet note, with heat that gradually grew in intensity for a larger fuller flavor. The Jamaican Jerk was smoky, spicy, earthy and addictive.


On the salad, the Duck Breast was tender and juicy atop a bed of baby arugula, romaine, shaved fennel, toasted pine nuts and cranberries. The spiced honey drizzle and pine nut vinaigrette really sent it over the top.

My crab cake sandwich was done straight-up Chesapeake style. No frills, no twists. Just a good satisfying Jumbo Lump Crab with lettuce, tomato and onion. It was delicious paired with the Flying Dog IPA draft, locally brewed in Frederick, MD.
Buddy Lou’s has a warm and cute origin story, and incredibly friendly staff and owners. My family and I were thoroughly impressed with their atmosphere, their service, and their food. I wish them all the best, and I hope that they gather a large customer base of tourists and locals alike.

Lauren Eggert-Crowe

10 Classic Cocktails To Learn

There are classic cocktails that every mixologist should know how to make either behind the bar for their own home entainment!  Links to even more at the bottom.





There have been whole blogs books and articles written on the Martini and if it should be shaken or stirred. Stirring is recommended for all drinks that do not contain fruit juice as it keeps the ice pieces created when shaking from diluting the drink. Martini people take their gin very seriously. So let’s break it down, Martinis = Gin and Vermouth. Modern Martinis use dry or white Vermouth. Now a days a dry Martini is one that has very little Vermouth, the dryer the smaller the portion of Vermouth to Gin, those with more Vermouth are wet. A dirty Martini is one where the brine from the olive jar is poured into the drink adding a salty taste. When you move into Vodka Martinis these are not true Martinis but are part of the drinks that are called Martinis or fill in the blank – tinis. Since we are more interested in what tasted good, a personal choice, we have a variety of Martinis including some that are tini’s called that more because of the glass they are served in as opposed to being a classic Martini. So have yours shaken or stirred, it’s up to you! Just enjoy. Like all spirit only drinks this is where you want to spend you dollars on the good stuff. Have a Gin tasting party with everyone bringing different brands and you’ll find that the tastes vary wildly. Have fun and bottoms up.

Bloody Mary/Marie


The Bloody Marie, tequila, and Bloody Mary, vodka, both are well served by using the best mixers possible, while there are many great bottled mixes out there the best ones are home made with fresh ingredients. Recipes abound and based on taste can range from very spicy to very smooth and classic. Great for brunch or Sunday morning get togethers, they are also seen as a classic hang over drink to take the Saturday night edge off!





One theory on the origin of the Gibson has Charles Dana Gibson responsible for the creation of the Gibson, when he supposedly asked Charley Connolly, the bartender of the Players Club in New York City, to improve upon the martini's recipe, so Connolly simply substituted an onion for the olive and named the drink after the patron. Another story given by Charles McCabe of the San Francisco Chronicle states it is from San Francisco. A.P. Gibson remembered that when he was a boy, his great-uncle, prominent San Francisco businessman Walter D. K. Gibson (1864–1938), was said to have created it at the Bohemian Club in the 1890s. Whatever the origin the drink remains a classic twist on the martini. Simple and clean usually served with a single onion it remains a standard.


Classic Daiquiri


The classic Daiquiri as originally sipped by Hemingway in Cuba. Elegant and simple this is a easy cocktail to prepare ahead of time and serve to your guests either straight up or if they prefer on the rocks.





The creation the Hurricane a passion fruit-colored relative of a Daiquiri drink is credited to New Orleans tavern owner Pat O'Brien. In the 1940s, he needed to create a new drink to help him get rid of all of the less popular rum that local distributors forced him to buy before he could get a few cases of more popular liquors such as scotch and whiskey. He poured the drink into hurricane-lamp-shaped glasses and gave it away. The drink caught on, and it has been a trademark in the French Quarter ever since. It is a great drink that has enough flavor that you can use a less expensive run and it still tastes great. Great as a party drink on June 1st or mixes easily into batches.

French 75




The French 75 was created in 1915 at the New York Bar in Paris---later Harry's New York Bar---by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun, also called a "75 Cocktail", or "Soixante Quinze" in French. The French 75 was popularized in America at the Stork Club in New York. An elegant drink with Gin and Champagne with a great kick its a drink that was enjoyed by the upper class elite both men and women. Shades of Downton Abbey all that is needed is lace gloves or an ascot.




An aperitif the Negroni is a classic drink from 1919. Slightly bitter, many people double the amount of gin since the flavors of the Campri and sweet vermouth are no longer needed to mask the flavor of gin that would have been available during that time. It has seen a resurgence in popularity in the last few years as mixology and classic cocktails become more popular.

Rob Roy


The Rob Roy is a cocktail created in 1894 by a bartender at the Waldorf Hotel in New York City. The drink was named in honor of the premiere of Rob Roy, an operetta by composer Reginald De Koven and lyricist Harry B. Smith loosely based upon Scottish folk hero Robert Roy MacGregor. Like a Manhattan, the Rob Roy can be made sweet, dry, or perfect. The standard Rob Roy is the sweet version, made with sweet vermouth. A dry Rob Roy is made by substituting dry vermouth for the sweet vermouth, this is not usual. A perfect Rob Roy is made with equal parts sweet and dry vermouth. Overwhelmingly, the Rob Roy is made with sweet Vermouth. The Rob Roy is usually served in a cocktail glass and granished with a maraschino cherry (for the sweet version). Funniest use of this drink in a move is the 1970’s movie “Turning Pointe” where the heroine goes on stage after being dumped and drinking a half a dozen of these. Drunk ballerinas are always funny.






A great classic cocktail of Rum, Maraschino Cherry Liqueur, key lime juice and grapefruit juice, this drink is the perfect summer drink.  Time to go back to the 40's. 

Want more classic cocktails - Classic





Luau Wedding



Luau or Hawaiian Wedding:





Mai Tai –

Mai Tai comes with multiple recipes depending on which version you like, the Trader Vic’s (1940’s) or Don the Beachcomber (1930’s).  Either way both capitalized on the Polynesian trends of the 50’s and 60’s.  A great fruit and rum based drink; no Tiki party would be complete without with a Mai Tai with an umbrella!  Featured in the Elvis movie “Blue Hawaii” the drink has remained popular since then as a beach side have to have.   So whatever recipe you use this is a wonderful fun drink that will be the hit of any wedding or luau.
Juice from 1 whole lime
1oz Orange Curacao
3/4 oz Orgeat Syrup
1/2 oz Simple Cane Sugar Syrup
 1 Dash of Angostura Bitters
2 oz Aged Jamaican Rum
½ oz Meyers® Rum
Pour rum, Orgeat, Simple Syrup and Orange Curacao, in order, into a mixer glass with crush ice plus the dash a bitters. Add the juice from 1 whole line shake well  pour into a tall glass with a dark rum float and serve with an orange and cherry.


Pina Colada –
2 1/2 oz Rom del Barrilito® or Don Q Rum®
4 oz fresh pineapple juice
1 oz cream of coconut
Combine the rum, pineapple juice, and cream of coconut in a shaker of crushed ice.  Shake well.  Pour into a tall glass, garnish with a orange and a cherry.




Blue Hawaiian -

3/4 oz light rum
3/4 oz vodka
1/2 oz Blue Curacao liqueur
3 oz pineapple juice
1 oz sweet and sour mix

In a glass shaker pour all ingredients over ice.  Shake well until all ingredients are well mixed.  Pour into a cocktail glass and garnish with a pineapple wedge and brightly colored umbrella



Kahala Sunset –
2 oz Coconut Rum
2 oz Papaya juice
2 oz Pineapple Juice
1 ounce fresh lime juice
Splash of grenadine
Splash of club soda
In a shaker add the ingredients along with ice and shake well. Strain into a tall glass filled with ice and garnish with an orange slice and cherry.



Mauna Kea Punch –
3 oz White Rum
1/2 oz Brandy
4 oz Guava Juice
2 oz Passion Fruit Juice
Add all ingredients into a shaker with ice. Shake well and pour into a large glass with either a pineapple or orange and cherry flag.



Passion Fruit Punch –
2 oz White Rum
1 oz Dark Rum
3 oz Hawaiian Sun® Lilikoi Passion Juice
1 oz of Pineapple Juice
In shaker pour all ingredients into glass with ice.  Shake well and pour into tall collins glass.  Garnish with a pineapple and cherry.  Umbrella optional.




Hawaiian Mimosa –
1 oz Grand Marnier®
2 oz Pineapple Juice
1/2 oz Fresh Lemon Juice
4 oz Champagne or Sparkling Wine
Pour all ingredients except Champagne or Sparkling Wine into a shaker glass filled with ice.  Shake well and strain into a chilled Champagne flute.  Fill with Champagne or Sparkling Wine and garnish with a fresh pineapple wedge.


Fantasy Wedding










Black and Blue Margarita –
2 oz White Tequila
1 oz Blue Curacao
1/2 oz Grand Marnier®
3 oz Lemonade
3/4 oz Blackberry Liqueur
Combine all ingredients in a blender with ice except blackberry liqueur.  Blend till frozen.   Pour the blackberry liqueur in the bottom of a margarita glass, then top with frozen margarita mixture.  Garnish with a strawberry for extra color.



Blood Orange Margarita –
2 oz Gold Tequila
1 1/2 oz Blood Orange Liqueur
1/2 oz Patron® Citronge
4 oz Fresh Blood Orange Juice
Squeeze of Fresh Lime
Combine all ingredients in a blender with ice.  Blend till frozen then garnish with a blood orange wheel.



Moor’s Star –
2 oz Vodka
1 oz Blackberry Liqueur
1 oz Fresh Lemon Juice
Fresh Mint
Fresh Blackberries
Club soda
Muddle fresh mint and black berries in bottom of highball glass.  Add vodka blackberry liqueur and lemon juice.  Then top with club soda and garnish with a sprig of mint and fresh black berries.



Raspberry Amore –
The Raspberry Amore is the perfect drink for those in love, sweet and smooth this cocktail exudes love.
2 oz Chocolate Raspberry Vodka
1 oz d'Amore Raspberry liqueur
Fresh raspberries
In shaker with ice combine chocolate Vodka and d’Amore Raspberry.  Shake till well chilled.  Strain into a Champagne flute with a raspberry in the bottom.  Garnish with fresh raspberries on a pic.



Pink Lady –
2 oz Gin
1 tsp Grenadine
1 tsp ½ and ½
1 tsp fresh lemon juice
1 egg white

Pour all ingredients into a shaker glass filled with ice.   Shake until the egg breaks down and is foamy.  Strain into a chilled cocktail glass.  Garnish with a cherry.



Red Lion –
2 oz Gin
1 1/2 oz Cointreau®
1/2 oz Fresh Lemon Juice
1/2 oz Fresh Orange Juice
1/2 tsp of Grenadine
Pour all ingredients, into a shaker glass filled with crushed ice.   Shake well and strain into a chilled cocktail glass  and garnish with an orange twist.




Blood Orange Cinnamon Pear Cocktail –
1 1/2 oz Vodka
1/2 oz Grand Marnier®
4 oz Italian Cinnamon Pear Soda(available at Fresh Market)
1 oz Blood Orange Juice
Shake all ingredients in a shaker with ice.  Strain over ice and garnish with a slice of fresh pear.




Sweet Yule –
The blend of dark rum, chocolate and honey make this a warm cozy drink.   HEAVEN
2 oz Dark Rum
1 oz Chocolate Chili Liqueur
1 oz Lime Juice
1 oz Honey
Pour all ingredients into a shaker glass filled with ice.   Shake well.  Strain into a chilled cocktail glass with chocolate stars for garnish.



Garden Party Wedding





Garden Party:




Basil Blueberry Lemonade –

Cool light and one of the best of the new summer drinks. We tested it with Rum, Gin and Vodka. All were great! Perfect for a garden wedding.
The club soda adds some sparkle and keeps the flavors light. The blueberry and basil hit the right notes together creating a drink that is not too sweet but still refreshing. So add your spirit of choice and enjoy.
2 oz of Rum, Vodka or Gin
1/2 oz Simple Syrup
1/4 cup Blueberries
4 med sized Basil leaves
4 oz of lemonade
Splash of Club Soda
In a large glass shaker muddle blueberries and basil. Add all liquid ingredients except soda. Stir and strain into a tall collins glass filled with ice. Top with club soda. Add a few blueberries and garnish with a piece of basil.


Bay Breeze –

The Bay Breeze is an off shoot of all the drinks out of the 20’s and 30’s that are part of the Cap Codder family which is Vodka and Cranberry. With the Bay Breeze, it is a little Cranberry, Grapefruit juice and generous portion of Vodka. Cool and refreshing it is usually served in the summer months. This drink gained popularity again during the 1960 and has remained popular even today.
1-1/2 oz Vodka
4 oz. cranberry juice
1 oz. grapefruit juice
Pour all ingredients into a shaker glass filled with ice. Pour into a rocks glass and garnish with a lime wedge


Boston Cooler –

2 oz Light Rum
1/2 oz Simple Syrup
1 oz Fresh Lemon Juice
Sparkling Water
Pour all ingredients except sparkling water into a shaker glass over ice and shake until chilled.  Top with sparkling water.  Pour over ice in a Collins glass and garnish with lemon and lime wheels. 



Cherry Limeade –

2 oz White Tequila
1 oz Maraschino Liqueur
1 oz Grand Marnier®
3 oz Fresh Lime Juice
Combine all ingredients in a blender with ice.  Blend till frozen then pour into a tall glass and garnish with a cherry and lime wheel.



Citrus Brunch –
Perfect for the occasion where a lower proof is needed like an afternoon wedding .  The Citrus Brunch is a light pretty drink that hits all the high citrus notes with the sparkle of Champagne.
1 oz Blood Orange Liqueur
1 oz Pom Juice
1 oz Blood Orange Juice
Champagne or sparkling wine
In a mixing glass over ice mix Blood Orange Liqueur, Blood Orange Juice, and Pom Juice.  Strain into a Champagne flute and fill with Champagne or sparkling wine. Garnish with an orange twist



Pink Lemonade –
Pink Lemonade is everything a good summer drink should be.  Clean and crisp with a touch of raspberry liqueur makes this very drinkable on those hot summer days.  A nice kick with the Citron flavored Vodka makes this a drink you should keep all the ingredients on hand for all summer long.
1 1/2 oz Absolut® Citron vodka
1/2 oz Chambord® raspberry liqueur
4 oz fresh squeezed lemonade
In shaker glass with ice pour in Vodka, Chambord and Lemonade.  Shake well and pour into a collins glass.  Garnish with a lime wedge.



Kiwi Spring Lemonade –
Kiwi Spring Lemonade - Fun to look at this Kiwi Spring Lemonade has citrus Vodka and Chartreuse for a herbal twist on the classic lemonade.  Not only does it make it more interesting but it keeps it from becoming too sweet!
2oz Citron Vodka
3/4 oz Green Chartreuse
4 oz Lemonade
1/2 oz Key Lime Juice
In a shaker over ice mix all ingredients and then shake till well chilled.  Pour into a tall glass with ice and garnish with a kiwis and key lime wheel.


Elegant Wedding






Amaretto Sour –
Amaretto Sours are great for those before dinner drinks.  Smooth, sweet/sour and light they are the perfect drink to get the party started and keep it going.  While there are some Amaretto's out there we still always reach for Amaretto de Saronna®.  Sometimes the classics are classics for a reason.
1 1/2 ounces Amaretto
1 ounce simple syrup
3/4 ounce fresh lemon juice
In a shaker add the ingredients along with ice and shake well.
Strain into a rocks glass filled with ice and garnish with an orange slice/lemon twist and cherry.

Casino Royal –

1 oz Gin
1/2 oz Maraschino Liqueur
1 oz Fresh Orange Juice
1/4 oz Fresh Lemon Juice
Pour all ingredients into a shaker glass filled with ice.   Shake well and strain into a chilled cocktail glass and garnish with an orange twist.

Chrysanthemum –
2 oz Dry Vermouth
1 1/2 oz Benedictine
Dash of Pernod ®
Orange Twist
Combine Vermouth and Benedictine in a shaker glass over ice; stir and strain into a chilled cocktail glass.  Add Pernod, stir and drop in an orange twist.

Gimlet –

1 1/2 Gin
Squeeze of lime
In a shaker glass shake all ingredients over ice and strain into a chilled cocktail glass.  Garnish with an lime wedge.

Enlightened Martini –
Elegant and sophisticated in both looks and taste the Enlightened Martini is pretty amazing.  We started by using organic Dry Fly® Gin, a light clean gin with a smooth taste and just the barest hint of juniper.  This drink combines flavors by substituting the vermouth with another botanical, Elderflower Liqueur.  We used Thatchers®, which is also organic, for one of the smoothest takes on a martini we've had in a while.
2 oz Dry Fly® Vodka
1 1/2 oz Thatcher’s® Elderflower Liquor
1/2 oz Fresh Lime Juice
Pour all ingredients into a shaker glass filled with ice.   Shake well.  Strain into a chilled cocktail glass.
This is one where the brands do matter!  

Mint Julep –
2 1/2 oz Jim Beam® Bourbon Whiskey
4 fresh mint sprigs
1 tsp powdered sugar
2 tsp water
Muddle mint leaves, powdered sugar and water in a highball glass.  Fill the glass with shaved or crushed ice and add bourbon.  Top with more ice and garnish with a mint sprig.

Spa Martini –
2 oz Prairie® Cucumber Vodka
1/2 oz Dry Vermouth
1/2 oz Fresh Lime Juice
Fresh Cucumber
Pour all ingredients into a shaker glass filled with ice.   Shake well strain into a chilled cocktail glass .  Garnish with a cucumber slice and a twist.


20s Themed Wedding



1920’s theme:





Bees Knees –
2 oz Gin
3/4 oz Raw Organic Orange Blossom Honey Syrup*
1 oz Fresh Lemon Juice
*To make syrup mix equal parts honey and hot water, stir until dissolved
Mix well in a shaker with ice and pour into a chilled cocktail glass.  Garnish with a lemon wheel. 




French 75 –
2 oz Gin
5 oz Champagne
1/2 oz Fresh Lemon Juice
1 tsp of Simple Syrup
With the exception of the Champagne, pour all ingredients into a shaker glass filled with ice.   Shake well.  Strain into a Champagne flute and top with Champagne or sparkling wine.  Garnish with a twist.




Gibson –
2 1/2 oz gin
1/4 oz Dry Vermouth
1 Pearl (cocktail) onion
In a shaker combine gin and vermouth, shake well and strain into a petite chilled cocktail glass.  Add a cocktail onion.




Classic Vodka or Gin Martini –
21/2 oz Vodka or Gin
1/4 Dry Vermouth
Green olives OR a twist of lemon peel
Into a mixing glass, toss a handful of ice cubes then pour in the spirit and the Vermouth.
Stir well or some may prefer shaken!
Strain and pour into a chilled martini glass.
To finish, either drop a green olive(s) into the bottom martini glass OR arrange a twist of lemon peel on the edge of the martini glass.




Negroni -
2 oz Gin
1 oz Campari®
1/2 oz Sweet Vermouth
Pour all ingredients into a shaker glass filled with ice.   Shake well.  Strain into a rocks glass over ice and garnish with an orange twist.




Old Fashion –
2 oz bourbon whiskey
2 dashes Angostura® bitters
1 splash water
2 sugar cubes
1 maraschino cherry
1 orange wedge
Drop sugar cubes, water and angostura bitters in an old-fashioned glass. Drop in a cherry and an orange wedge. Muddle into a paste using a muddler or the back end of a bar spoon. Pour in bourbon, fill with ice cubes, and stir.




Planters Punch –
1 1/2 oz.) Appleton Estate® Amber Rum
1 1 /2 oz of orange juice
1 oz  fresh lemon juice
2 dashes Angostura® bitters
2 dashes Monin® Pomegranate Syrup
½ oz Simple Syrup
Orange slice and Cherry
In shaker glass with ice pour Rum, pomegranate syrup, simple syrup bitters and lemon juice.  Shake well and pour into a chilled hurricane glass.   Garnish with a orange wedge and cherry.




Side Car –
2 oz brandy
2 oz Sour Mix
Splash of Triple Sec
Pour all ingredients into a shaker to chill.  Strain into a chilled sugar-rimmed cocktail glass.  Garnish with an orange slice and cherry.




Rob Roy –
2 ounces blended Scotch whisky
3/4 ounce Italian vermouth
1 dash Angostura® bitters
In shaker filled with ice pour in all the ingredients and shake well till chilled.  Pour into a chilled cocktail glass with a cherry.



Wedding Traditional








Southern Bride –
3 oz Gin
1 tsp Maraschino Liqueur
2 oz Grapefruit Juice
Pour all ingredients into a shaker glass filled with ice.   Shake well and strain into a chilled cocktail glass.  Garnish with a cherry.





Arctic Kiss –
2 oz Vodka
3 oz Champagne
Chill the vodka in the freezer or in a cocktail shaker with crushed ice.  Strain into a chilled Champagne flute and top with Champagne.  Enjoy and look elegant



Kiss on the lips –

1 ½ oz Peach Schnapps
5 oz Mango Juice
1 tbsp grenadine syrup
Combine the peach schnapps and mango juice over crushed ice.  Pour the grenadine into a cocktail glass running down the sides and bottom.  Add the peach schnapps and enjoy.



Passion –
1 1/2 oz Raspberry Vodka
2 oz Passion Fruit Juice
1/2 oz Strawberry Liqueur
Fresh Strawberries
In a mixing glass over ice mix Raspberry Vodka, Passion Fruit Juice, and Strawberry Liqueur.  Strain into a Champagne flute and fill with Prosecco. Garnish with a strawberry.



Yum –
2 oz Malibu® Coconut
2 oz Pama®
1 oz pineapple juice
Pour all ingredients into a shaker glass with ice.  Shake well and pour into a sugar rimmed cocktail glass… 




Azure Lemonade (something blue!) –
2oz Citron Vodka
1 oz Vanilla Liqueur
3/4 oz Blue Curacao
3 oz Lemonade
Squeeze of Key Lime
In a shaker over ice mix all ingredients and then shake till well chilled.  Pour into an tall glass with ice.


Wedding Key West




Key West:

Sunset on the beach, white sand and a cool breeze blowing





Hemingway –
2 oz Bacardi® White Rum, 1tsp Maraschino Liqueur, 1tsp Grapefruit Juice, Juice of 1 Key Lime, Crushed ice
Combine all ingredients in a shaker with ice.  Shake well and strain into a highball glass over crushed ice.  Garnish with a key lime wheel.




Classic Daiquiri –
2 oz Bacardi® Rum (usually Bacardi Superior)
1 oz Fresh Squeezed lime juice
1/2 oz Simple Syrup
Fill shaker with ice.  Pour in Rum, lime juice and simple syrup.  Shake well until chilled.  Strain into glass that has been rimmed in sugar.  Garnish with lime wedge. 



Cuba Libra –
1½ oz white Rum
In a highball glass over ice pour in Rum, top with cola and garnish with a lime




Rum Punch - Planters Punch is considered not a specific cocktail, but is the generic name for a set of rum-based punches. Recipes vary, containing some combination of lemon juice, pineapple juice, lime juice, orange juice, grenadine, soda water, curaçao, Angostura bitters, and cayenne pepper.  This is another one of the drinks popularized by Trader Vic’s as part of the Tiki bar explosion.  The first mention of the drink is in the late 1800’s and again in 1905.  It gained popularity in the 50’s and 60’s as the tropical drink craze swept the US.  Our recipe has all the standard ingredients but there are many variations on this theme.  This is a drink you can play around with, more pineapple or less…  It really is a matter of taste.

1 1/2 oz.) Appleton Estate Amber Rum
1 1 /2 oz of orange juice
1 oz fresh lemon juice
2 dashes Angostura bitters
2 dashes Monin Pomegranate Syrup
½ oz Simple Syrup
Orange slice and Cherry
In shaker glass with ice pour Rum, pomegranate syrup, simple syrup bitters and lemon juice.  Shake well and pour into a chilled hurricane glass.   Garnish with a orange wedge and cherry.


Rum Runner –

Legend has it, Rum Runners were invented in the late 1950's at the Holiday Isle Tiki Bar in Islamorada, Florida. Supposedly, the bar had an excess of rum and certain liqueurs that needed to be gotten rid of to make room in the liquor closet.  That’s why the somewhat bizarre number of liqueurs that are contained in almost any recipe for a Rum Runner. They named the drink after the real "Rum Runners" that inhabited the Florida Keys in the early days running Rum in from Cuba and the islands.  Many changes were made as the Rum Runner passed through time. Most recipes are altered by using different amounts of the same ingredients. Sometimes an ingredient may be substituted or changed and the recipe will remain intact.  The only ingredient that remains sacred is of course the Rum.
1 oz light rum
1 oz dark rum or aged rum
1 oz blackberry liqueur
1 oz banana liqueur
Splash Monin® Pomegranate Syrup
1 oz pineapple juice
1 oz orange juice
Optional: one ounce of Bacardi 151 to float on top
Orange slice
Pour rum, blackberry liqueur, banana liqueur, pomegranate syrup, pineapple juice and orange juice into a mixer glass with crushed ice.  Shake well pour into a tall glass.  Float 151 on top and garnish with an orange and a cherry.



Mojitos - The Mojito is a rum drink that is based on a drink from the 1800’s out of Cuba.  Classic Mojitos have only Rum, sugar, lime juice and fresh mint.  The ultimate summer cooler it is often served with a splash of soda to make it even lighter.  White or amber Rums are used for a crisp clean taste.  These go down way too easy so keep track of the number while sitting around the pool.

1 1/2 oz white rum
1/2 lime, cut into 4 wedges
1/2 oz of Simple Syrup
1 cup ice cubes
1/2 cup club soda
10 fresh mint leaves
Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to gently crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the simple syrup and muddle again to release the lime juice. Do not strain the mixture.  Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more syrup if desired. Garnish with the remaining lime wedge.   To make different types of mojitos vary/add the fruit you can use strawberries, blueberries, blackberries, watermelon, oranges…




White Summer Sangria –
1 bottle 750lt White Wine
1/4 cup Passion Fruit Juice
1 cup Limeade
Cut up fresh Strawberries, peaches, pears, grapes, lemons, limes, raspberries and mint.
Pour all liquid ingredients into pitcher.  Stir well and add fruit.  Chill overnight, about 8 hours.  Add ice and serve. 



Key Lime Margarita –
1 1/2 oz White Tequila
1/2 oz Cointreau®
1/2 oz Simple Syrup
1 oz Fresh Key Lime Juice
2 oz Limeade
Combine all ingredients in a blender.  Blend till frozen.   Pour into a margarita glass, garnish with a lime wheel.