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Delicious Cocktail & Food Recipes, Tasting Events & More

Tasting Events

 JAMIE'S hosts tastings of wine, spirits or craft beer most Thursdays, Fridays and Saturdays at both our locations. Follow Jamie's Fine Wine & Spirits on Instagram and Facebook for up-to-the-minute daily and weekly special tastings.


Planning ahead for a special event? Want to pick up something new and different for a holiday party? Sign up for Jamie's monthly newsletter where we highlight recipes to try at home.

Delicious Cocktail & Food Recipes

Cocktail Recipes

Blueberry Citrus Bourbon Sangria

Photo: Nosh & Nourish

1 c coconut water

2 Tbsp coconut sugar

2 c orange juice

1 c bourbon (try Breckenridge)

1 c coconut water

1 1/2 c frozen blueberries

1 c frozen peaches diced

1/2 c oranges- peeled & diced

1 750mL chilled sauv blanc (try SeaGlass)


In small saucepan over med-low heat, combine 1 cup coconut water with 2 Tbsp coconut sugar. Heat 5 minutes, stirring. When syrupy, remove from heat & let cool. Combine all the other ingredients in a large pitcher. When simple syrup has cooled, stir into sangria & serve cold.

April Showers

Photo: Culinary Ginger

3 oz gin (try Casa Mexico Blanco)

1 oz lemon juice

1 1/2 Tbsp agave nectar

6 oz ruby red grapefruit juice

Edible flowers for garnish, optional


Fill a cocktail shaker with ice & add all ingredients (except flowers.) Shake vigorously for 10 seconds. Pour into a martini glass & garnish with edible flowers. 

Raspberry Lime Ricky

Photo: Patrick Gaggiano

CLICK PHOTO TO VIEW DEMO


2 oz St. George California Citrus Vodka

.75 oz St. George Raspberry Liqueur

.5 oz fresh limes juice


Combine ingredients in a shaker, add ice and shake for 20 seconds, strain into a coupe glass and enjoy!


Blu Ray

Photo: Mix That Drink

3 parts Bartenura Moscato D'Asti

1 part coconut rum (try RonDiaz)

Splash of blue curacao


Pour contents over a glass of ice and enjoy!

Spiced Pear Manhattan

Photo: Patrick Gaggiano

CLICK PHOTO TO VIEW DEMO


2 oz. Widow Jane 10 Year Bourbon

.75 oz. St. George Spiced Pear Liqueur


Combine ingredients in a mixing glass, add ice and stir for 20 seconds, strain into a rocks glass over fresh ice and enjoy!


Classic Negroni

Photo: Eric Medsker

1 oz. gin (try Hendrick's)

1 oz. Campari

1 oz. sweet vermouth (try Carpano Antica)

Garnish: orange peel


Add the gin, Campari and sweet vermouth to a mixing glass filled with ice, and stir until well-chilled. Strain into a rocks glass filled with large ice cubes. 

Garnish with an orange peel and enjoy!

Cin cin!


The Painkiller

Photo: Windspree

2 oz dark rum (try The Kraken)

4 oz pineapple juice

1 oz orange juice

1 oz cream of coconut

Garnish- grated nutmeg; pineapple wedge


Mix all ingredients in a shaker with ice & shake vigorously. Strain into a hurricane glass with crushed ice & garnish.

Apple Cider Mojito

Photo: Julie Chiou

1/2 c gold rum (try Bacardi)

Ice

Juice 1 lemon

Seltzer-splash

Apple cider

Mint, for garnish

Cinnamon sticks, for garnish


Fill 2 glasses with ice. Add juice of 1/2 lemon to each glass. Divide rum between the 2 glasses, then fill 3/4 way full with apple cider. Top each with splash of seltzer & stir to combine. Garnish with mint, cinnamon sticks & a slice of apple. 

Mason Jar Watermelon Frose

Photo: CountryLivin'

1 c rose wine (try Marchese di Borgosole Rose Puglia IGT)

1/3 c watermelon juice

1 mint sprig for garnish


Combine ingredients in a mason jar. Place in freezer, and then shake every half hour for about 1 1/2 hours. 

Summer just got chill. 



Hot Buttered Rum

Photo: Park Feierbach

2/3 c packed dark brown sugar

1/2 c unsalted butter, room temp

1/4 c honey

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

Pinch salt

3/4 c spiced rum (try Kraken Black Spiced Rum)

2 c boiling water

4 sticks cinnamon, for garnish


Beat brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in medium bowl until blended smooth. Transfer to a 4-cup measuring cup. Add rum and then 2 cups of boiling water. Stir until butter mixture dissolves. Divide among 4 mugs. Garnish & serve.

Bourbon Cocktail With Honey, Sage & Orange

Photo: Biscuits & Burlap

1/2 c honey

1 c water

10-12 leaves fresh sage

3 oz (try Widow Jane 10 Year)

2 orange wedges approx. 1 in. wide

 

Combine honey, water & sage leaves in a small saucepan. Bring to boil stirring until honey is dissolved into water.

Boil 1-2 minutes, remove from heat, let cool.

Combine bourbon, 2 oz of syrup & juice from orange wedges in a cocktail shaker with ice. Shake. Pour over fresh ice cubes in a 8-11 oz glass. Garnish with orange curl and sage leaf.

Pink Flirtini

Photo: Lime and Spoon

1 oz raspberry vodka (try Ciroc)

1⁄2 oz Cointreau liqueur

1⁄2 oz pineapple juice

1⁄2 oz cranberry juice

1 dash fresh lime juice

1 -2 raspberries

champagne


Muddle the raspberries in the bottom of a martini glass. Combine the raspberry vodka, cointreau, pineapple juice, cranberry juice and lime juice in a shaker.

Shake and strain into glass. Top with champagne. Garnish with a sprig of mint.


Irish Cream Pie Cocktail

Photo: Crazy For Crust

6 oz Irish Cream (try Carolans)

2 oz vanilla vodka (try Stoli)

4 oz cold coffee

2 oz milk

Ice if desired

Honey or corn syrup for rimming glasses

Shortbread Cookies (dipping & garnish)


Crush one shortbread on a shallow plate. Place honey or corn syrup on another plate. Dip each glass upside down in the honey & then cookie crumbs to rim.

Place Irish Cream, vodka, coffee, & milk in a cocktail shaker with ice. Shake, strain into glasses. Serve over ice. Serve with more shortbread cookies for dipping.

Michelada

Photo: Isabel Eats

2 Tbsp kosher salt 

3/4 tsp chili powder

1 lime, cut into wedges

ice cubes

2/3 c Clamato or V8 tomato juice 

1/4 c lime juice

4 drops worcestershire sauce

4 drops soy sauce

4 drops Frank's Hot Sauce

1 12-oz bottle Mexican lager beer (try Negro Modelo)


Mix salt and chili powder on shallow plate. Moisten rim of 2 pint glasses with lime wedge. Dip glasses into mixture to coat rim. Fill glasses 2/3 full with ice.

Mix juices & sauces. Divide evenly into glasses. Top evenly with beer. Garnish with lime wedges.

Seltzer Slushie

Photo: White Claw

1 can of your favorite flavor hard seltzer

1 shot vodka (OR rum, OR tequila)

1 cup frozen fruit (strawberries, mango, anything goes!)

2 cups ice


Blend all ingredients until smooth.

Pour into 2 glasses with straws, and enjoy!

Try different combinations, and create new flavors every time!


Red, White & Blue Pina Colada

Photo: Maggie Jones

6 oz frozen strawberries

2 Tbsp white rum

2 c crushed ice

1/2 c coconut cream

1/2 c blue curaçao


Heat frozen strawberries in a saucepan. Cook, stirring, until defrosted & mushy. Add 2 Tbsp white rum & puree in blender. Divide between 2 glasses.


To cleaned blender add crushed ice, coconut cream, blue curaçao, pineapple and remaining rum. Blend until combined. Slowly pour into the glasses. 

Top with whipped cream or coconut cream, if desired.

Adios MF

Photo: Tomas Curras

1/2 oz vodka

1/2 oz rum

1/2 oz tequila (try Casa Mexico)

1/2 oz gin (try Hendrick's)

1/2 ounce blue curaçao

2 ounces sweet-and-sour mix*

Sprite or 7up, to top

Garnish: lemon wedge 

Garnish: preserved cherry 


Add the vodka, rum, tequila, gin, blue curaçao and sweet-and-sour mix to a highball glass with ice and stir. Top with Sprite or 7Up. Garnish with a lemon wedge and preserved cherry, if desired.


*Sweet-and-sour mix: Mix 1 part sugar with 1 part water. Add fresh lime and/or lemon juice to taste.

White Rabbit Cocktail

Photo: BBCGoodFood.com

80ml gin

50ml amaretto

50ml double cream

1 tsp lemon curd

¼ tsp vanilla paste

Handful of ice

Edible flowers, to serve


Put the gin, amaretto, double cream, lemon curd and vanilla paste into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels very cold. Strain into two small cocktail or coupe glasses and garnish with edible flowers before serving.


Vanilla Espresso Martini

Photo: Five Farms Irish Cream.com

1 oz Stoli Vanilla Vodka

1 oz Five Farms Irish Cream

1 oz Borghetti Italian Espresso Liqueur


Combine ingredients in a shaker, add ice and shake for 20 seconds, strain into a martini glass and enjoy!

Pumpkin Pie Martini

Phot: Julie, Baked In

2 oz RumChata cream liqueur

1 oz vanilla vodka

1 oz pumpkin liqueur (try Hiram Walker)


Grated cinnamon, for garnish

Combine liquid ingredients in a shaker, add ice and shake for 20 seconds, strain into a chilled cocktail glass, garnish with cinnamon and enjoy!

Polar Bear Eggnog

Photo: Kitchen Fun w/My 3 Sons

1.5 oz spiced rum

1.5 oz coffee flavored liqueur

¾ c eggnog

1 pinch ground nutmeg


Pour the spiced rum and coffee liqueur into a glass over ice. Top with eggnog. Stir and sprinkle some nutmeg on the top. Enjoy!


Sparkling Cupcake

Photo: Sharon Garofalow

1.5 oz Broker's Gin

.75 oz lemon juice

.5 oz Simple Syrup

Top with Cupcake Prosecco

Few sprigs of cilantro


Muddle cilantro in a shaker. Combine other ingredients (except prosecco,) add ice and shake for 20 seconds, strain into a champagne glass, top with Cupcake Prosecco, and enjoy!

Lazy Old-Fashioned

Photo: monkeyshoulder.com

2 parts Monkey Shoulder Blended Malt Scotch Whiskey

1/4 part Simple Syrup

2 dashes Angostura Bitters

Garnish with Orange Twist


Add Monkey Shoulder, sugar syrup and angostura bitters to a mixing glass. Add cold, dry ice and stir until dilution is reached. Strain into glass and add a garnish of orange zest and twist. Enjoy!

French Martini

1.5 oz St. George All Purpose Vodka

.5 oz St. George Raspberry Liqueur

1.5 oz pineapple juice

A few raspberries


Combine ingredients in a shaker, add ice cubes and shake for 20 seconds, strain into a martini glass, garnish with raspberries, and enjoy!


Tegroni (Tequila Negroni)

Photo: The Endless Meal

1 ounce blanco tequila, (Try Corralejo or Hornitos)

1 ounce Campari

1 ounce sweet vermouth

Lime peel, lime wedge, or dehydrated lime wheel, to garnish


Place a small handful of ice into a cocktail glass or 2-cup mason jar. Add the tequila, Campari, and sweet vermouth and stir for about 30 seconds. Strain into a low ball glass with a large ice cube or 2-3 small ice cubes then garnish with lime. Salud!

Spritz

Photo: Karsten Moran, NYTimes

3 oz prosecco (Pizzolato brand)

2 oz bittersweet Italian liqueur (Try Aperol, Campari or Caffo)

1 oz club soda

Garnish: orange slice


Add the prosecco, the Aperol (or Campari or Caffo,) and the club soda to a wine glass filled with ice and stir. Garnish with an orange slice. Saluti!

Easter Bunny Mimosa

Photo: liquorland.co.nz

1 c orange juice

1 c carrot or vegetable juice

1 bottle sparkling prosecco (Pizzolato brand)

4 carrot tops for decoration (optional)


Divide the juices and sparkling wine evenly between 4 champagne flutes. Gently stir to combine. Place a carrot top into each glass for decoration (optional) and enjoy!


Greyhound

Photo: garnishwithlemon.com

5 ounces freshly squeezed grapefruit juice strained

1 ½ ounces gin or vodka (Try Grainger's!)

Ice


Squeeze the juice out of grapefruit halves into a large bowl and then pour through a strainer to remove pulp and seeds. Fill a highball glass with ice and set aside. Pour 5 ounces of grapefruit juice in a shaker filled with ice. Add gin or Grainger's vodka and shake to combine. Strain into glass and serve immediately.

Zombie Cocktail

Photo: diffordsguide.com

1 oz white rum (Don Q)

1 oz spiced rum (Sailor Jerry)

1 oz dark rum (Don Q)

1 oz fresh lime juice

1 oz fresh lemon juice

1 oz pineapple juice

1 oz passion fruit syrup

3 dashes Angostura orange bitters

½ oz grenadine

½ oz 151 rum (Goslings 151)

Ice, for serving

For the garnish: Fresh mint


Add all but the grenadine and 151 rum in a shaker. Add ice and shake. Strain into an ice filled highball glass. Pour the grenadine, and then the 151 rum, into the drink over the back of a spoon. Serve with fresh mint. Enjoy

Bourbon-Spiked Hot Chocolate

Photo: torani.com

3 c whole milk

3 Tbsp crushed cinnamon sticks

8 ounces semisweet chocolate, finely chopped

3 Tbsp granulated sugar

Pinch of kosher salt

2 ounces bourbon (Try Evan Williams Bourbon!)

Toasted marshmallows (for serving)


Simmer milk and cinnamon, about 10 minutes. Whisk in chocolate, sugar, and salt and cook until smooth and creamy about 5 minutes. 

Add bourbon to hot chocolate mixture and stir to combine. Divide among 4 mugs, then top with toasted marshmallows. Enjoy!

& More Recipes

Honey Mead Bread

Photo: Spencer Kaitlin

3 c sifted flour 

3 tsp baking powder 

1 tsp salt

1/4 c honey

12 oz mead (try any of Jamie's 25 varieties)

1/2 c melted butter for a crunchy crust


Preheat oven to 375 degrees. Mix dry ingredients, and then add honey and mead. Pour into a greased (preferably with butter) loaf pan. Pour melted butter over dough. Bake 1 hour, remove from pan and cool.

Pot O' Gold Shots

Photo: Ethan Calabrese

1 (3.4-oz) pkg lemon or pineapple Jell-O

1/2 c cold whiskey, like Jameson

1 cup Cool Whip

Gold sprinkles

6 rainbow candies, cut into 2 in pieces


Bring 1 cup water to a boil. Mix in Jell-O. Turn off heat & stir in whiskey. Pour into 16 plastic shot glasses on a baking sheet until each 2/3 full. Refrigerate until set, about 2 hours. Top each with a dollop of Cool Whip & gold sprinkles. Place a rainbow candy on top before serving. Slainte! 

Beer Battered Fish

Photo: Parker Feierbach

1 1/2 c. flour 

Kosher salt

1/2 tsp. Old Bay seasoning

1 (12-oz.) bottle lager (try Harp's)

1 large egg, beaten

2 lb. cod, cut into 12 pieces

Pepper

Vegetable oil

Lemon wedges


In large bowl, whisk flour, 1 tsp salt, and Old Bay, then whisk in beer and egg. Let sit for 10 minutes. Dry cod. Salt and pepper. In large pot over med heat, add enough oil to come up 3 in & heat to 375°. Coat cod in batter & fry in batches until golden and fish is cooked, 5-6 mins. Plate, season & serve with lemon.


Martini Cheese Dip

Martini Cheese Dip

Photo: Taste of Home

1 package (8 oz) cream cheese, softened

1 tablespoon mayonnaise

1/4 cup sliced green olives with pimientos, drained and chopped

2 to 3 tablespoons vodka (Try: Grainger's Deluxe Organic Vodka)

2 tablespoons olive juice

1/4 teaspoon coarsely ground pepper

Assorted fresh vegetables


In a large bowl, beat cream cheese and mayonnaise until blended.

Stir in the olives, vodka, olive juice and pepper. Refrigerate for at least 2 hours. Spoon into a martini glass if desired. Serve with vegetables.

Mulled Wine Pears

Photo: Delicious

3 c (750ml) red wine (Try a shiraz!)

1 c raw sugar

4 star anise

1 tsp ground cinnamon

2 whole cloves

2 tbs honey

4 bosc pears, peeled, cored

Brie cheese, to serve


Combine wine, sugar, spices and honey in saucepan over med & boil. Cook, stirring, until sugar dissolves. Add pears. Cover & simmer on low 40 minutes. Transfer the pears to a plate and set aside. Increase the heat to medium and cook the syrup for 15 minutes or until reduced. Serve the pears warm drizzled with syrup and with chunks of brie.

Raspberry Cream

Photo: Taste of Home

3 oz cream cheese, softened

3 Tbsp plus 2 tsp St. George raspberry liqueur, divided

3 Tbsp seedless raspberry jam

1 c heavy whipping cream

Assorted fresh fruit


Whisk together cream cheese, 3 tablespoons liqueur and raspberry jam until very smooth. In another bowl, beat cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until combined. Spoon into small glasses; refrigerate. Just before serving, drizzle remaining raspberry liqueur over cream mixture. Serve with fresh fruit


Irish Guinness Brown Bread (Adap from Ina Garten's "Cooking for Jeffrey")

Photo: Fox and Briar

1 c rolled oats

2 ¼ c wh wheat flour

1/4 c AP flour

1/2 c brown sugar

2 ¼ tsp bak soda

1 tsp bak powder

2 tsp salt

12 oz Guinness beer 

1 c buttermilk

5 Tbsp butter

1 tsp vanilla extract


Preheat oven 425°F. Butter  9 x 5 bread pan. In one bowl, whisk the dry ingredients. In another bowl, whisk the remaining ones. Combine bowls. Pour batter into bread pan, sprinkle oats on top.  Turn down oven to 400°F and bake 45 mins. Remove bread from pan and allow to cool on a cooling rack completely before slicing.

Boozy Buttercream Frosting

Photo: SpendWithPennies.com

Basic Buttercream Frosting

1 3/4 sticks unsalted butter, softened

6 to 8 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 cup milk


Mint Julep Frosting: Add 1/4 cup of bourbon. Garnish with mint.

Coconut Rum Frosting: Add 1/4 cup of coconut rum (Try Ron Diaz!) 

Cosmo Frosting: Add 1/4 cup of cranberry flavored vodka (Try Smirnoff Cranberry!) 

Lemon Drop Frosting: Add 1/4 cup of limoncello (Try Pallini or Il Tramonto!)

Sangria Frosting: Add 2 Tbsp of brandy, 2 Tbsp of fruity red wine.

Drunken Dirt Worm Cups

Photo: tipsybartender.com

1 oz. Vanilla Vodka

1 oz. Butterscotch Schnapps

1 oz. Irish Cream (Try Five Farms!)

7 oz. Milk

Oreo Cookies

Chocolate Pudding

Whipped Cream

Garnish: Gummy Worms, Whipped Cream, Crushed Oreos


In a large mixing bowl, combine milk, chocolate pudding, vanilla vodka, butterscotch schnapps, Irish cream, whipped cream, and crushed Oreos. Stir well to combine.

Scoop some of the mix into small cups or shot glasses and top with whipped cream, crushed Oreos, and gummy worms.



Jazzy Melon Salad

Watermelon, cantaloupe, and honeydew are all perfect fruits to infuse alcohol into. These juicy melons can be scooped out using an ice cream scoop and soaked in triple sec, fruit flavored vodka, and a touch of pineapple juice. After about 2 to 5 hours, enjoy yourself a jazzed-up fruit salad that's bright in color and bold in flavor.

Whiskey Marinade

Add a spicy kick to your grilled chicken, tofu or veggies with a whiskey marinade! Combine whiskey, honey, soy sauce, ginger, sesame oil, crushed red pepper, lime juice, and garlic for a flavor-packed way to enhance your BBQ!

Drunken Brussel Sprouts w/Bacon & Beer

Photo: Megan Storey

2 lb Brussels sprouts

6 oz thick-cut bacon, chopped

1 shallot, peeled and sliced

12 oz beer (Try: Schlenkerla Smokebeer)

Salt & pepper

Pinch crushed red pepper


Trim Brussels sprouts, cut in half. In a large skillet saute bacon and shallots over medium heat. Add the Brussels sprouts & sear 4-5 minutes. Pour the beer into the skillet. Add the salt and peppers. Stir and simmer until the beer has reduced to a glaze and the sprouts are cooked through—12-15 minutes.

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