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.
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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.
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.
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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!
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!
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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!
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!
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.
1/2 c gold rum (try Bacardi)
Juice 1 lemon
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.
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.
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
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.
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.
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
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.
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.
2 Tbsp kosher salt
3/4 tsp chili powder
1 lime, cut into wedges
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.
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!
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.
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.
3 oz prosecco
2 oz Aperol
1 oz club soda
Garnish: orange slice
Add the prosecco, Aperol and club soda to a wine glass filled with ice and stir. Garnish with an orange slice. Saluti!
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!
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!
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!
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.
1 (3.4-oz) pkg lemon or pineapple Jell-O
1/2 c cold whiskey, like Jameson
1 cup Cool Whip
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!
1 1/2 c. flour
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
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.
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.
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.
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
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