Visit Napa Valley Distillery for all of the ingredients for their newest concoction! Just in time for Halloween, The creative “Booze Crew” at Napa Valley Distillery has created a fun and unique cocktail for your next costume party!

Appropriately named “First Bite,” this festive cocktail is made with Napa Valley Distillery’s Ginn, Brandy Cordial, Lime Juice, and a small bit of Raspberry Gum Syrup by Small Hands. Add a bit of lusciously thick syrup from a jar of Luxardo Cherries, and you’ll be in great shape to please any guest.

In the shaker: 1 ounce of NVD Old Hollywood Ginn, 1 ounce of NVD Brandy Cordial, a half ounce of Small Hands Raspberry Syrup, and a quarter ounce of freshly squeezed lime juice over ice. Shake well!

Prep your glass by adding a small amount of syrup from a jar of Luxardo Cherries to the rim so that is slowly drips into the glass. After the glass is prepped, pour the cocktail from the shaker and you’ll be ready to go!

Visit Napa Valley Distillery’s shop  for all of these ingredients and more!

Whole Spice shares this recipe for homemade mustard from customer George Vierra.

Ingredients
7 cups ground yellow mustard (1 1/2 lb.)
1⁄2 cup brown mustard seed (3 oz.)
1⁄2 cup 1-1/2 cups  yellow mustard seed (2 1/3 oz.)
8 cups white vinegar (prefer Vilux French Champagne Vinegar (6% acidity*) orBeaufort Reims Champagne Vinegar or Poni White Wine Vinegar, Note: Don’t use higher acidity vinegar as it will make the mustard too tart
8 cups white wine (1 bottle of sweet Moscato di Canelliand and 1 1/2bottles of Chardonnay are recommended.
25 garlic cloves, peeled and lightly molested
2 medium sized onions, peeled and chopped
17 bay leaves
65 whole allspice
16 tsp. salt
16 tsp. sugar
16 tsp. dried tarragon

Directions
Mix the first three ingredients well together in an 8-quart pan, and set aside. Add the rest of the ingredients to a pot and bring to boil. Boil until reduced to half volume. Note…this is very pungent! Open windows, turn on fans, etc. Pour the reduced liquid through a strainer. Discard solids. Pour the strained liquid into the mustard pan. Put this pan over low heat and stir constantly for 10 or 15 minutes, until thick.

Pack in sterilized jars. Store in icebox. Fills ten 8-0z. (1 cup) jars.  Can keep refrigerated for up to 3 years. Ages and changes nicely. Can change heat level by varying portions of powder and seeds. Seeds are hotter than ground mustard and brown seeds hotter than yellow.

– George Vierra Mustard July 13, 2015

Zhug is a spicy blend used to on meats, fish, soups and salads. Use Whole Spice’s recipe to make fresh Zhug paste to garnish hummus or seared tuna. Also, Whole Spice will be offering 20 percent off at the end of the month so stock up on all your favorite fall spices during Oct 29-31.

Fresh Zhug Paste
Ingredients:
5 fresh serrano chili pods
5 garlic cloves
1 bundle fresh cilantro (finely chopped)
2 Tbsp Zhug blend
1 tsp salt

Directions:
Place all ingredients in a food processor and grind it finely. Place paste in a glass jar and store for up to one month in the refrigerator.

Serving Suggestions:
Use this spicy paste sparingly as a garnish for Hummus or other dips, added to soups or as a spread for meat or fish.

Fall is officially here! That must mean it’s time to enjoy some pear brandy. Lucky for you, you can taste and purchase your very own bottle of Napa Valley Distillery’s highly anticipated pear brandy, which is now back in stock!

This exclusive brandy is made entirely from Seckel pears – which are tiny pears with a round body, and are naturally very sweet. They are the only true American variety of pear grown commercially. Unlike other varieties planted in the U.S. from European cultivars, Seckels are thought to have originated as a wild seedling near Philadelphia. They were discovered in the early 1800s. The pears are crushed and fermented into a “Pear Wine.” The wine is then distilled in a traditional Alembic Copper Pot Still.

Enjoy this spirit neat, or blend it with other spirits and ingredients found at Napa Valley Distillery. One of their favorite ways to enjoy this spirit is in the “La Poire Folle,” a cocktail created by the Napa Valley Distillery team. This recipe is sure to warm you up this fall!

To make:

1/4 oz fresh lime juice
1/4 oz simple syrup
1 oz of NVD Pear Brandy

Shake together and strain into a glass that has been rinsed with Napa Valley Distillery’s Papillon #Pastis.
Cheers!

At Five Dot, breakfast is one of the favorite meals of the day. There are lots of options like the doughnut bites with lavender sugar, the three egg omelet with asparagus, bacon, red onion, and cheddar cheese, and the breakfast wrap with beef sausage, eggs, caramelized onions, potatoes and cheddar cheese. Its hard to go wrong with the many menu items, but if Five Dot were to make a suggestion, they would recommend the Chilaquiles. Five Dot’s spin on the traditional Mexican dish will make you want to come back for more. The housemade tortilla chips are crisp, the egg is cooked perfectly, and the skirt steak that can go on top brings the whole dish together! Try it for yourself!

The Wood Fiber Clay pop-up shop is back through December with a new collection of unique handcrafted and vintage items for the home sourced from small producers locally and globally. Owners Lisa Toller and Kelley Burnett just returned from Iceland and Scandinavia after combing the flea markets of Copenhagen for mid-century Danish finds, visiting with local artists in Iceland, and buying one-of-a-kind heritage sheepskins directly from the farm in Norway. The colors of the landscape, living spaces, and art have inspired their fall/winter palette of russet, indigo and seafoam green, which are layered with their signature neutrals. Read more about their trip on their blog. The pop-up is located between Three Twins Ice Cream and the Oxbow Cheese & Wine Merchant, in front of Kitchen Door. Stop by and say hello any day between 9 am and 7 pm and until 8 pm on Tuesdays.

During October, Oxbow Cheese & Wine Merchant is featuring a brand new cheese, Bishop’s Peak, from the Central Coast Creamery in Paso Robles. Owner, operator and cheesemaker Reggie Jones began his career in cheese doing product development and quality control, and dreamed of one day creating his own small-batch artisan cheeses. Jones and his wife now specialize in making aged cow, goat and sheep’s milk cheeses, produced from local, hormone-free milk. Jones believes in the rich potential of high quality milk, and has a mission to introduce the American palate to flavors found in the best cheeses of Europe. Named for a popular Central Coast landmark, Bishop’s Peak is Jones’ take on the famed traditional cheeses of the European Alps. It is made strictly from the milk of cows at the Cuyama Dairy, which has been in business for over 60 years and is the last dairy in Santa Barbara County. The cow’s grass and high carrot diet gives the cheese a distinct yellow paste, and flavors that range from sweet to earthy. Its sweet, caramel flavors and creamy mouthfeel make this cheese an instant crowd pleaser. Try melted on a hot sandwich or grilled cheese, or just out on a cheese board for hors d’oeuvres. Stop by the cheese counter and ask a staff member for a taste! While you’re there don’t forget to look at some of Central Coast Creamery’s other great cheeses like Holey Cow and Seascape.

Whole Spice has all the herbs and spices you need to start making delicious soups and warming rice dishes this fall! One of the best spices you can start using is turmeric! Try this Whole Spice recipe for simple yellow rice to incorporate the amazing health benefits of turmeric into your diet! Whole Spice sells organic turmeric powder in bulk and in jars. Feel free to bring in your own container and they’ll fill it up directly! Also, Whole Spice will be offering a 20% discount to locals and OxNotes readers the last three days of the month, September 28-30! Happy Cooking!

Simple Yellow Rice
Servings: 4

Ingredients:
1 Cup Basmati Rice
2 Tbs. Olive Oil
1/4 tsp. turmeric powder
1/3 tsp. sea salt
Pinch black ground pepper
1 1/2 Cups water

Directions:
In a medium saucepan, heat the olive oil, then add turmeric powder and saute for 20 seconds over low heat until fragrant. Add rice, salt and pepper and mix gently until rice has changed color to yellow (a few seconds). Add the water and bring to a boil. Cover and reduce heat to a low simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let sit covered without stirring for 10 minutes. Fluff with a fork and serve. The following may be added: corn, peas, raisins,or chopped roasted almonds. Enjoy!!

With fall just around the corner, cooler weather is sure to follow. Stay warm and cozy this season with one of Napa Valley Distillery’s most popular spirits! Their Brandy Cordial is a true California original. Made from premium baby Bourbon Barrel-Aged Brandy, it is bursting with aromas of butterscotch pudding, chamomile toffee and treacle pie which evolve into silky pecan pie, dried apricot and subtle sweet floral notes on the long and elegant finish. Perfect for the crisp, cool weather of Autumn! Sip after dinner or mix to create sophisticated Pre-Prohibition era cocktails. This crowd pleaser is especially great when enjoyed with family and friends. Handmade the old fashioned way by the artisans at Napa Valley Distillery.

Enjoy this Whole Spice Blackened Salmon Recipe for a quick, delicious dinner!

Blackened Salmon
The principles are simple: A spicy buttering, a well-heated pan, a mouthwatering fillet.
(Serves 2)

Ingredients:
2 salmon fillets
1 tsp. Whole Spice blackened seasoning (1/2 tsp. per fillet)
2 Tbs. unsalted butter, at room temperature, plus 1 tsp. for rubbing the fish

Directions:
Rub the salmon fillets with the soft butter, 1/2 tsp. a piece. Sprinkle the fillets with Whole Spice blackened seasoning. Heat* a nonstick pan, add butter and immediately add fillets, skin side up. Cook until spice is darkened, about 2-3 minutes. Flip fillets and cook for 2 minutes, until the skin is crisp. Remove the fish from the pan and let it rest for a minute to continue cooking inside. Serve with fresh green salad and rice

*Get the pan as hot as you can without causing the butter to smoke. The essence of this dish is to cook it quickly.

Whole Spice will be offering a 20% discount September 28-30!

Hog Island is pleased to announce the promotion of Jose Romo as its new kitchen manager in Napa. Come say hello and sample the new dishes he’s creating for Hog Island’s ever changing seasonal menu – like pan-roasted halibut with red quinoa, sweet peppers, and grilled peach salsa or heirloom tomato salad with burrata, jalapeño pesto and sea salt.

Jose has built a solid and ‘sweet’ career with Hog Island. His journey began at Hog Island Oyster Farm where he worked on the farm crew and in retail. His love of customer service would bring him to Napa where Jose has spent 7 years as one of the top oyster shuckers. Hog Island Oyster Co. is proud to cultivate and support a thriving community of employees who work hard every day to bring you an exceptional oyster experience.

Congratulations Jose Romo – keep on shucking!

Have you ever tried the mac n’ cheese at Five Dot Ranch? If you have, did you know that the creamy, gooey cheese sauce has a cauliflower base? Five Dot’s Mac n’ Cheese is a favorite amongst its patrons and most are not aware that by indulging in this cheesy treat they are getting some of their veggies in for the day! Other ingredients include curry and horseradish. This recipe is surely unique and pairs well with the “You Pick It, We Grill It” or with any of the other lunch or dinner menu items. Head to the Five Dot Cookhouse to try it out!

The Oxbow Cheese & Wine Merchant is proud to be featuring two fantastic cheeses, both from Greece, and perfect for the end of summer season.

Halloumi is one of the top export commodities of Greece. This cheese has a mozzarella consistency (almost rubbery in texture) and with its high melting point makes it the best cheese on the market for grilling or frying. Made from cow, sheep and goat’s milk, Halloumi is mild but not without flavor and character. Use it with grilled lamb sausage, or pair in a salad with fresh heirloom tomatoes, which are still in season! Halloumi has many applications…let your imagination run with this one to make a delicious appetizer or main course for any grilling occasion.

Greek Feta from the island of Lesbos, is imported by the famous Essex St. Cheese Co. based in New York. This is a very special feta indeed. Made from 100% sheep’s milk, which is a rarity. All Greek feta, by law, is required to be made with a minimum of 70% sheep milk and the rest with goat’s milk. The woman who founded Essex St. Cheese Co., Daphne Zepos, tragically passed away way before her time from cancer. In honor of Daphne, and her Greek heritage, her partner Jason Hinds decided to source a high quality feta that she would be proud to represent under the Essex St. name. After careful deliberation and research, Hinds selected a third-generation cheese producer from the island of Lesbos, who had never exported his product before. The Essex Street Feta debuted earlier this year, with a percentage of sales going to the Daphne Zepos Teaching Award, created in her honor. This feta is a perfect addition to any summer salad, as well as a great lamb burger!

Photo courtesy of Janet Fletcher, Planet Cheese.

It’s that time of year again, when parents all over the land shout with glee…BACK TO SCHOOL! Now that the kiddies are heading back for more brain stimulation, don’t send them off with sandwiches made with store-bought bread…because that’s a FAIL! Show them how much you love them by making their lunch with fresh artisan breads from The Model Bakery. Choose sourdough, harvest wheat, rye and even their new English muffin loaf…sure to make lunch an even more favorite part of their day! Mention the Oxbow newsletter and receive 10% off on all loaves through the month of August.

The folks at Napa Valley Distillery provide Napa with more than just spirits. Visit their tasting room and shop to find a large selection of bitters and shrubs as well! There a few more refreshing combinations than shrubs and sparkling water. Napa Valley Distillery carries a wide selection of shrubs from Tait Farms and Inna. Shrubs (aka drinking vinegar) are a simple combination of fruit, vinegar and sugar. While the sugar and vinegar preserve the fruit, the combination also creates a refreshing and tangy sweet and sour additive when mixed with soda water! Create a perfectly healthy and refreshing beverage for the kids when they get home from school! Or, for those of you who might want a little more of a cocktail (parents and teachers, we know the first week back to school can be stressful!) just add some of Napa Valley Distillery’s Napa Reserve!

Whole Spice has a delicious Fattoush Salad Recipe for you to try! Get some fresh Zahtar spice blend and sumac during your next visit to the spice shop. In case you missed July’s end of the month sale, Whole Spice will be offering another 20% sale for Oxbow newsletter readers August 29-31!

Mediterranean Fattoush Salad with Homemade Pita Chips
(Serves 4-6)

The instructions for this recipe begin with the pita chips, which Ronit blends with Zahtar spice blend for authentic eastern Mediterranean flavor.

2 pita breads
2 Tbs. water
3/4 tsp. salt, divided
2 1/2 Tbs. Whole Spice Zahtar spice blend, divided
1/2 tsp. ground sumac
6 Tbs. olive oil, divided
2 Tbs. fresh lemon juice
1 red bell pepper
1 yellow bell pepper
2 Persian cucumbers
2 Roma tomatoes
1/2 small red onion
10 Kalamata olives, pitted
3 Tbs. crumbled feta cheese

For the pita chips with Zahtar blend:
Preheat oven to 350. Slice the pita into bite-sized squares and place them in a small salad bowl. 
Drizzle with water and 3 Tbs. olive oil; season with 1/4 tsp. salt and 1 Tbs. Zahtar blend. With your hand, gently mix to make sure all pita bites are coated with spices. Place on a baking sheet and bake for 20 minutes or until golden brown. Set aside to cool.

For the salad:
Chop all the vegetables and place them in a salad bowl with the olives. Mix together 3 Tbs. olive oil, 1/2 tsp. salt, sumac, lemon juice and 1 1/2 Tbs. Zahtar Blend, and toss with the vegetables. Just before serving, top with pita chips and feta. Enjoy!

Napa Reserve neutral brandy is Napa Valley Distillery’s version of vodka — “The UnVodka.”

Napa Reserve is luxuriously smooth, round, with full character and an opulent flavor. This elegant neutral brandy has reminiscent characteristics of sweet grass, lemon, grapefruit, unripe peach, and a long subtle finish with notes of white pepper.

Napa Reserve is distilled from a single vintage, single estate, Napa Valley Appellation Sauvignon Blanc — making it one of the most unique spirits in the world.

This connoisseur’s Neutral Brandy is a great alternative to plain old vodka! It brings forth grace, elegance, character and an incredibly silky-smooth finish with absolutely zero additives or flavorings. Just the pure essence of Napa Valley!

For a unique experience in the heart of Napa, swing by their tasting room at the Oxbow!

Oxbow Cheese & Wine Merchant has found a real gem: It is rare to find older American Pinots that are in great condition and showing significant bottle development. It is not that many Pinots can’t age well, but rather that most of don’t wait to find out! Amity is a small producer in Oregon founded by Myron Redford. Like his contemporaries, the late David Lett at Eyrie and Dick Ponzi at Ponzi Vineyards, Myron was one of the pioneers of modern Oregon wine production. A strict believer in “hands-off” winemaking, many wine professionals have felt his wines have been a bit uneven. When they have been good, however, they have sometimes been very good, and on occasion even exceptional.

Myron retired recently and sold his winery to the folks at Union Wine Company (Underwood cans!), who Myron believed would be great stewards of his and the winery’s legacy. In a dark corner of the winery cellar they found about 30 cases of this gem resting peacefully. Oxbow Cheese & Wine was able to grab a couple cases by virtue of having recently featured the Amity Pinot Blanc in their Wine Club. The flavor profile is very different than young Pinot. Instead of youthful cherry and red berry fruit, there is savory dried berry and plum, sage, tobacco, a touch of dusty earth — in other words a red that is maturing — but the wine still has firm acidity and solid tannins. It could probably go another 5 years if someone wanted to wait. If you ever wondered what Oregon Pinot could taste like with some bottle age, this is your chance, and at $39/bottle it is a steal.

Nothing says summer like a nice, cold cocktail! Grab a bottle of the Old Hollywood cocktail from Napa Valley Distillery to stay cool during the warm weather. Napa Valley distillery has a collection of pre-mixed and barrel-aged cocktails that are perfect for your next party, or just as a cocktail after a long, hot day.

For a twist on a classic Tiki cocktail, try the Old Hollywood cocktail made with Napa Valley Distillery’s Old Hollywood Ginn. Simply pour over crushed ice, or for some added fun, garnish with a lime, pineapple, and make sure you don’t forget the umbrella!

Blended using their Old Hollywood Ginn, California sweet vermouth and Small Hand Foods pineapple gum syrup. This cocktail is reminiscent of an era long gone, and is sure to take you back to late-night suppers at the Brown Derby. Napa Distillery makes its oak-infused cocktails using their own premium, award-winning craft spirits and all-natural ingredients. This libation is an original house creation from Arthur Hartunian, proprietor of Napa Valley Distillery.

Here’s a refreshing recipe from Whole Spice for Tzatziki, a cool cucumber dip, to bring to your next picnic.

Tzatziki
(Serves 4)

Ingredients:
3 Persian cucumbers, grated
1 scallion, chopped fine
3 Tbs. fresh lemon juice
2 small cloves of garlic, minced
4 Tbs. fresh dill, chopped fine
2 cups Greek yogurt
3/4 tsp. salt
1/8 tsp. black pepper
1 Tbs. olive oil

Directions:
Mix all ingredients together well and serve with pita chips (below).

Pita Chips
(Serves 4)

Ingredients:
2 pita breads
2 Tbs. water
3 Tbs. olive oil
Salt and pepper, to taste

Directions:
Preheat oven to 350. Slice the pita into bite-sized squares and place them in a small bowl. Mix water and olive oil and drizzle over the pita squares. Season with salt and pepper. With your hand, gently mix to make sure all pita bites are coated. Place on a baking sheet and bake for 20 minutes or until golden brown. Set aside to cool.

Whole Spice will be offering a 20% discount the last three days of the month, July 29-31!

Summertime is in full effect now, and  is celebrating the season’s first heirloom tomatoes with two new items on its food menu. The classic and always delicious Caprese salad is made with fresh mozzarella “Fiore di Latte” from the Belfiore Cheese Co. in Berkeley, CA, a drizzle of fig balsamic and EVOO, a dash of salt and pepper and, of course, some freshly chopped basil. The second new addition to the menu is the Caprese sandwich. Essentially the Caprese salad on a ciabatta roll, with the addition of some fabulous sliced prosciutto di Parma. For all you non-carnivores out there, you may certainly order it vegetarian style without the prosciutto. Oxbow Cheese & Wine Merchant has also just rolled out, in addition to it existing Wine Club program, a seasonal Rosé wine club. Every month, alongside the regular wine club releases, two new and superb rosé wines will be available for those who enroll. This is a perfect limited club offered seasonally from May through October for you to enjoy. As with the other club types, the selections for the Rosé wine club will feature wines of diverse tastes, varietals, and origins and will be in the dry, crisp style. To get more info, please ask a staff member at Oxbow Cheese & Wine Merchant.

Escape the summer heat and cool off at Five Dot Ranch and Cookhouse. Their beer and wine selection pairs well with their menu; for example, try the Haechi Cellars Dream Star Sauvignon Blanc with the Beef Gyro Salad. This salad is filled with fresh produce like crisp romaine, cucumbers and tomatoes and is dressed in light housemate tzatziki dressing, complementing the bright and lively Sauvignon Blanc. Or try the Napa Smith Cool Brew Hop Ale with a Crispy Beef “Carnitas” Sandwich. This dry, clean, refreshing pale ale pairs nicely with the cilantro-lime coleslaw, salsa verde and pickled red onions that adorn the beef “carnitas.” In addition to these summer recommendations, Five Dot has other wines to choose from including several reds and beers on tap from Anchor Steam and Napa Smith.

Stone fruit season is in full production, and Hudson Greens & Goods is ready and has a steady supply of local organic peaches, plums, apricots and nectarines just to name a few. This season they have decided to carry only fruit from their most local suppliers. Bera Ranch of Winters (you’ll recognize them from the Napa Farmers’ Market) and Tenbrink Farms of Suisun Valley. They receive less product more often by utilizing these great growers refreshing their supply on Tuesdays, Fridays and Saturdays. Watch for your favorite varieties, only in season and only at Hudson Greens & Goods.

The Fourth of July is just around the corner. Whatever you have planned, BBQ with friends and family, picnic, or just a quiet night in, the Oxbow Cheese and Wine Merchant has the essentials to make your Holiday a delicious one.
Some fairly new items in stock are the Friend in Cheese Co. mini jams and jellys. A fantastic company out of Santa Cruz who source their fruit and other ingredients for their products from local, organic producers. These little jars are a great accompaniment for all cheeses. The salted watermelon jelly pairs particularly well with bries, triple cremes, and other soft decadent cheeses. Aside from the many accoutrements and rare artisanal cheese beauties found at the Cheese Merchant, do not overlook the many limited production wines and craft brews as well. Just in from southern California’s Stone Brewing Co., Enjoy By 7/4, a freshly hopped double IPA (small production and limited availability, so get it while you can!). Don’t forget about the wines! After all it is the the Oxbow Cheese and WINE Merchant. There are some fabulous roses in stock, from France to our own backyard, as well as other great white wines that will be perfect for this summertime weather. Stop by the shop and don’t hesitate to ask a staff member either behind the cheese counter or in the wine retail section if you have questions or need any suggestions for you holiday and summertime needs. Cheers!

It’s June, which means sunshine, summer reading lists and fresh, beautiful vegetables. At Oxbow, you can pack the one-two punch and pick up some veggies at our Hudson Greens & Goods, then pop over to Bookmine to pick up this amazing cookbook for kids, The Forest Feast for Kids: Colorful Vegetarian Recipes that are Simple to Make. Let the kids be curious about what goes into their bodies with the funny and informative Can I Eat That,? a fact-filled book for kids that can encourage them to be a little adventurous!

Grand California: A Divine Sipper, A Perfect Summer Mixer

Napa Valley Distillery’s Grand California (pronounced Gran Cal-i-for-nigh-ay) – their version of Grand Marnier – is an all-natural orange flavored aged California brandy with a touch of sweetness. Upon release it rapidly became their top-selling spirit, and for good reason – it’s stellar for sipping and mixing all year long.

Necessity may be the mother of all invention; however, out-of-the-box thinking, creativity and perseverance for difference is NVD’s motto. Their Grand California spirit is a hybrid cross-bred libation conceived by Proprietor Arthur Hartunian, which began taking shape when he created their now infamous Brandy Cordial. Combined with their expertise infusing Meyer lemon zest in Brandy to craft their award-winning Meyer Lemon Liqueur, they took the next logical step – infusing hand-peeled California heirloom orange zest in their Bourbon barrel-aged Brandy. They then add a kiss of all-natural sugar which highlights and harmonizes the elegant orange and Brandy flavors.

The resulting spirit exemplifies everything for which Napa Valley Distillery stands – innovative, hand-made, small-batch, all-natural spirits that taste more flavorful and amazing than those made by larger global brands – nudge, nudge, wink, wink.

But seriously, as you will experience for yourself, Grand California is delightfully rich in flavor and character as well as bright, and sensual with a fabulously charming candied orange finish – a divine sipper, a perfect mixer.

Cadillac Margarita
Ingredients
1.5 oz premium Reposado Tequila
1 oz Napa Valley Distillery Grand California
.75 oz fresh lime juice

Garnish
Salt for rimming
Lime wheel

Preparation
Rim a cocktail glass with salt and set aside. Fill a cocktail shaker with ice, add all ingredients. Shake well and strain into a cocktail glass filled with fresh ice. Garnish with a lime wheel.

Cheers!

A great cocktail is transcendent. It is a timeless testament to its creator and a benchmark from which all alcoholic beverages can be judged. The Manhattan is a rye or bourbon lover’s dream and embodies the spirit of America. A perfect blend of spirits, sweet vermouth, and bitters, the Manhattan has a striking aroma, which fans of the drink recognize immediately. As the first drink to make use of vermouth as a component, the Manhattan truly is the Grandfather of American Cocktails.

The history of the Manhattan has a fairly convincing story behind it, only because it is so often repeated. As the story goes, the drink was made for Lady Randolph Churchill, Winston Churchill’s mother at the Manhattan Club in the 1870’s where it was thoroughly enjoyed and became quite popular. However, the story has been picked apart and it seems it may not be true. The reality is that the Manhattan was probably one of the five borough cocktails (Brooklyn, Bronx, Manhattan, Queen’s and the Staten Island cocktail) made to represent the neighborhoods of New York City.

So you might be wondering why Napa Valley Distillery chose to alter the recipe of a classic American cocktail. They have a few good reasons. First, many Pre-Prohibition cocktails that now feature rye or bourbon once featured brandy. Secondly, brandy is one of their favorite things in this wide world. Lastly, as Americans they love to innovate, improve and try new things, so they thought, “What the hell, let’s give it a whirl!” They think you’ll love it as much as they do. Don’t forget the cherry!

Simply want to swing by and pick up the perfect Manhattan gift set? NVD has you covered!

The Manhattan Gift Set
Let’s hear it for New York! The timeless Americana cocktail that has been perfected with the traditional maraschino cherry. Send the gift of age-perfected drink that takes less than a New York minute to make. Don your best top hat, plop a cherry, pour the drink, and settle in your lounge chair by the fire before the frost can nip your nose. You’ll be king of the hill when you give the gift with the namesake of the world’s most famous island. Each gift set includes one bottle of NVD’s Brandy Manhattan Cocktail, and a 12oz jar of Luxardo Premium Maraschino Cherries.

Also available to order online.

Ca’ Momi Enoteca is now a Birreria, too! Three brand-new heartcrafted organic beers are now available on tap for $6/glass, $20/pitcher. Due Ruote (“two wheels” in Italian) is a refreshing summer-friendly lager named for Ca’ Momi’s owners’ love of motorcycles; Beppa is a sassy, spicy, and citrusy IPA named for their first dog; Cinquecento is a German style wheat named for the owners first car, the sporty Fiat 500. Swing by the Enoteca’s new daily happy hour from 4-6pm to try a glass of house-brewed Ca’ Momi beer or house wine for just $5!

C CASA’s June Enchilada Plate Special is inspired by the fresh corn that is starting to come into the Farmers’ Markets. Spinach and corn mingle with black beans and four-cheese blend in a house-made corn tortilla that is topped with mixed greens, Pico de Gallo and avocado lime crema. Filling out the plate is the infamous C Caesar salad and a decadent little Mexican chocolate brownie bite with caramel drizzle. This is quite a plate full for $13!

C CASA‘s May enchilada plate features that well-known and beloved Mexican specialty, pork carnitas. They fill a house-made tortilla with pork carnitas, four cheese blend, avocado tomatillo salsa, and top it with micro greens, pico de gallo and avocado serrano crema. A colorful accompaniment is a shaved cabbage salad with apples, followed by a sweet treat of their infamous Mexican chocolate brownie bite. This colorful plate special is just $13.50, and available for the entire month.