Cocktail Month – Sweet, Peaty and Hoppy
Our last three cocktails of the week are, once again, runners-up in this year’s Flash and Panache: Icewine Cocktail Competition. We have brought together quite the unusual array of cocktail recipes for you here. In this batch, the mixologists at Hillebrand have gone so far as to combine three taste elements not typically seen together — sweet, peaty and hoppy. Sure, it sounds like some wacky version of a certain breakfast cereal. But, actually, it’s a pretty neat and inventive drink mix. Ravine Vineyard re-thought the entire notion of serving a cocktail in a glass. This adult jello is a lot of fun. Finally, Zee’s Grill has given us another perfect summer refresher. Give some or all of these a try, and let me know what you think.
Trius Icewine Barrel Maker
by Hillebrand Winery Restaurant
Start by filling a Highball glass with ice. Add Trius Vidal Icewine and Crown Royal. Top off glass with Steamwhistle Beer. Garnish with a wedge of lime, serve with a straw
Whisky Sour Jellies
by Ravine Vineyard Bistro
12 oz 40 Creek Barrel Select Whisky
18 oz Riesling Icewwine
12 oz fresh squeezed lemon juice
36 oz fresh whipping cream
Fresh whole lime
Mix only 12oz icewine with all of the whisky, lemon juice and gelatin. Warm gently on the stove. Allow the mixture to set in a casserole dish in the refrigerator for three hours. Cut into 12 equal squares.
Add the remaining icewine to the cream and whip it to a stiff peak. Spoon a dollop of whipped cream over each jelly, and zest fresh lime over top.
by Zee’s Grille
1/2 ounce Chambard
1/2 ounce Smirnoff Vanilla Vodka
1/2 ounce Hernder Iced Raspberry
1/2 ounce Peller Estates Cabernet Franc Icewine
Stick of cinnamon to garnish
Combine Chambard, Smirnoff Vanilla Vodka, Hernder Iced Raspberry and Peller Estates Cabernet Franc Icewine. Mix thoroughly. Add stick of cinnamon to garnish.