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.
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!
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!
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!
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.
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.
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!
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!
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!
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!
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!
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!
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!
5 ounces freshly squeezed grapefruit juice strained
1 ½ ounces gin or vodka (Try Grainger's!)
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.
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
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!
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
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.
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.
1 oz. Vanilla Vodka
1 oz. Butterscotch Schnapps
1 oz. Irish Cream (Try Five Farms!)
7 oz. Milk
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.
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.
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!
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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**Note: We are NOT AFFILIATED with Jamie's Plaza Liquors in Middleboro, MA**
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