Cocktails « My Wine Education

Warm Winter Cocktails at Morton’s

by Michelle

Ages ago, when it was still insanely warm outside, someone from Morton’s excitedly contacted me, wanting me to write about their seasonal cocktail. And no matter how yummy that cocktail sounded, I stuck to my guns. Just like my beloved Nordstrom’s, Wine-Girl celebrates one holiday at a time.

But … it’s almost Thanksgiving week and, as relatives descend upon you, you just might be craving something to get you into the holiday spirit (goodness, I need the help!). Morton’s does have the perfect cocktail right now.

The signature cocktail, called a Sparkling Cinnamon Apple, features Lunetta Prosecco, Lindeman’s Pomme (Green Apple) Lambic, Monin Honey Syrup and homemade, hand shaken whipped cream. (We’ve got the recipe below!)

The Sparkling Cinnamon Apple cocktail is $14 and is available through Dec 31 at the Morton’s The Steakhouse downtown location in Carew Tower, overlooking Fountain Square and I assume at most Morton’s locations the nation over.

Recipe

4 ounces Lunetta Prosecco
2 ounces Lindemans Pomme (Green Apple) Lambic
½ ounce Monin Honey Syrup
2 ounces hand shaken whipped cream

Dip rim of champagne flute into honey syrup and then into cinnamon sugar to rim the glass. Pour honey syrup, Prosecco and lambic into a shaker over ice. Stir with spoon 10 times. Strain into champagne flute. Top with 2 spoonfuls of whipped cream. Dust with cinnamon sugar.

Homemade Whipped Cream

Makes six toppings

4 ounces heavy whipping cream
1 teaspoon sugar
1 dash vanilla

Pour all ingredients into shaker. Shake vigorously 25 times. Spoon 2 spoonfuls of whipped cream on top of cocktail. Refrigerate and reshake as needed.

Cocktail created by Morton’s Vice President Wine & Spirits, Tylor Field and Mixologist and Certified Sommelier, Sara Fasolino.

Posted by Michelle at 10:32 am in Cincinnati, Cocktails | Permalink | Comments (2)

Come join me for the Northern Kentucky Wine Festival at MainStrasse Village

By Angela

I’m happy to share that the Northern Kentucky Wine Festival is on October 15 from 3 – 10 p.m. at MainStrasse Village. The Sixth Street Promenade will feature over 15 Kentucky wineries. Local restaurants will be also offering delicious food items to complement the wines that will be available for sampling. You will also enjoy visiting with local artists who will be showcasing their works during the event. The $10 Admission includes a souvenir wine glass and 4 sample tickets. Additional sample tickets may be purchased for $1 each or 6 for $5. If an attendee wishes to purchase a full glass of wine, special tickets can be purchased for $5 each. Wines may also be purchased by the bottle or case. You must be 21 to attend.

This year, the Northern Kentucky Wine Festival at MainStrasse Village is partnering with Full Spectrum 2011. During October, the City of Covington celebrates the Full Spectrum Arts Festival to emphasize the celebration of artists and crafters.

MainStrasse Village is an historic neighborhood comprised of shops, restaurants, taverns and homes, located just off I-75/71. Take the Covington, 5th Street Exit (Exit 192). Free parking is available in the 5th Street Parking Lot, located between Philadelphia Street and Main Street. For more information please call 859-491-0458 or visit www.mainstrasse.org.

I’m very excited to see MainStrasse Village host the Northern Kentucky Wine Festival, please join me for the wine, art, and fun!

Posted by Angela at 12:16 pm in Cocktails, Food and Wine Pairings, Meet the Winemaker, Special Events, Tastings, Wine Events, Wineries | Permalink | Comments (1)

From my amateur bar tending recipe book

By Angela L.

Hello all,

In my spare time I like to come up with my own recipes for drinks. This is a recipe that I came up with while waiting for my Italian dinner to finish baking. I thought about some of the key ingredients that are in a lot of Italian drinks or foods for example vanilla, lemon, and white wine. What I came up with was something called Italian Sparkle. Its light, has a hint of vanilla, and it adds to any dish.

The Italian Sparkle

¾ bottle of dry white wine
1 ½ oz of Ginger Ale
10 oz of club soda
1 ½ oz of Sugar-Free Vanilla Syrup
¾ oz of lemon juice
2 oz of Apricot Brandy

Mix in chilled pitcher
Chill champagne flutes or wine glasses
Garnish the flutes or glasses with lemon slice

Serves – 8 champagne flutes

Posted by Angela at 11:31 am in Cocktails, Dinner and Drinks, Recipes | Permalink | Comments (0)

The Whiskey Pop for Father’s Day

As usual, I got some press releases espousing various drinks or cocktails for Father’s Day. But this one caught my eye. Okay, my Dad wouldn’t like it (he’s a rum & coke kinda guy), but I think I would. And I know a few dads who might enjoy this too.

I know … it’s using a sparkling pinot grigio. Before you get all snobby and roll your eyes, just remember that we’re adding all sorts of things to it – the sparkler is just a top off.

So, compliments of a press release from VOGA Sparkling Pinot Grigio, here’s a cocktail for Dad. Happy Father’s Day.

Whiskey Pop

- 1 cube of sugar

- 4 dashes of angostura aromatic bitters

- 1/2 shot of bourbon whisky

- Top up with VOGA Premium Sparkling Pinot Grigio

Coat the sugar cube with bitters and drop in to the glass. Pour bourbon whisky into chilled glass and top with VOGA Premium Sparkling Pinot Grigio

Posted by Michelle at 8:35 am in Cocktails, Holiday | Permalink | Comments (17)

Greatest Hits: Make Your Own Sangria

It’s summer and I think Sangria is a wonderfully yummy summer beverage. It doesn’t require (should never use) expensive wine and it’s fun to make. Not only that, but the soaked fruit is sort of a fun bonus that you can’t get when you buy pre-made Sangria in a bottle.

Image Credit

Alternatively, I also recommend a Sangriatini – one of my favorite drinks that can easily be made by the glass instead of by the punch bowl.

But back to that punch bowl … here are three versions I like to make for summer parties: red, followed by pink and white after the jump. The red version – Sangria Rouge – is my favorite.

Oh, and Sangria goes great with Paella!

Sangria Rouge
3/4 cup sugar
3/4 cup OJ
1/3 cup lemon juice from concentrate
1/3 cup lime juice from concentrate
3/4 cup brandy (but really, just dump in the bottle if you have room)
2-750 ml bottles of medium-dry red wine, chilled (burgundy or 3 Thieves jug wines work well)

Fruit slices: Orange, peach, plum, other fruits
Ice

1. In pitcher or bowl, combine sugar and juices.
2. Stir until sugar dissolves.
3. Cover and chill.
4. Just before serving, add wine and fruit.
5. Serve over ice.

Sangria Blush
1 cup OJ
1/2 cup sugar
1-1.5L white zinfandel (what else is it good for?)
1 btl brandy
1/4 cup lime or lemon juice
1 lime, thinly sliced and seeded
1 orange, thinly sliced and seeded
16-20 ice cubes

1. Combine OJ and sugar in small pan.
2. Cook over medium heat, stirring occasionally, until sugar dissolves.
3. Pour into a 2 quart container with tight-fitting lid.
4. Add wine, lime or lemon juice, and fruit.
5. Cover and refrigerate 2 hours to blend flavors.
6. Place ice cubes in small bowl or large pitcher.
7. Pour mixture over ice.

Sangria Blanca
1 bottle Spanish white wine (I recommend a bottle of Naia)
1/3 cup sugar
3/4 cup peach brandy
6 tbsp thawed lemonade concentrate
8 oz sliced peaches
1 cup sliced green grapes
1 cup sliced red grapes

1. Mix together wine, sugar, brandy, and lemonade until well mixed.
2. Add in the fruits and refrigerate overnight. (Nicely alcoholic fruits at this point.)
3. Serve the next day from a large pitcher filled with ice.