Arbor Misty Blackberry Merlot
Red Wine of the Month
Written by Nicole Montrose.
Review coming soon.
White Wine of the
Review Coming Soon.
Cocktail of the Month
The joy of a new year has faded and now we need something to help with the hangover. February is all about that ruby red staple: The Bloody Mary. The go to drink for those recovering from the night before, we thought it was the perfect drink for February.
1.5 oz vodka
8 oz chilled tomato juice
.25 oz fresh lemon
.5 teaspoon Worcestershire sauce, plus more to taste
.5 teaspoon Tabasco, plus more to taste
Salt and pepper
1 celery rib, 1 lemon wedge (garnish)
Directions: Fill a chilled glass with ice. Add the vodka, tomato juice, lemon juice, Worcestershire cause and Tabasco. Stir well. Season with salt and pepper and garnish with the celery rib and lemon wage.
Stowe Cider - Tuned Up
Brew of the Month
Winter is a time for hearty dishes and thick layers. That's why this Stowe cider is a great choice for February. It is a lighter choice for those who need a break from the heavy stouts or stronger cocktails. It's crisp and light, flavorful without being overwhelming or sickly sweet. If you're not a fan of cranberry, don't worry! The sweet apple and orange balance our the bitterness of the cranberry. In all, this cinder is well balanced on the pallet. I found that it didn't weigh me down after finishing the can or leave be completely buzzed. It was a pleasant addition to a night by the fireplace.
Mocktail of the Month
Orange, apple, and ginger come together to make this delicious mocktail. For the cold, dark month of February, this is a great way to enjoy those citrus flavors
1 orange wedge and sugar
3 oz chilled apple cider
1.5 oz fresh orange juice
1 oz ginger gastrique*
3 dashes aromatic bitters (optional)
Moisten the outer rim of a chilled coupe with the orange wedge; coat in sugar. Fill shaker with ice. Add the remaining ingredients and shake thoroughly.Strain into glass and enjoy!
Ginger Gastrique (makes about 8 oz):
Bring 4 oz apple cider vinegar, 2 oz sherry vinegar, 2 oz water and half cup minced fresh ginger to a boil. Strain into heatproof jar. Let cool. Can be kept in the refrigerator for up to two weeks.