Dine, Wine & Stein 2020 Recipe Collection

20 RECIPE 20 Collection

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Favorite Chef Recipes I Virginia Mixologist’s Secrets I Cocktail Party Tips

DW&S

eBook Series

BlueMont Media Group P.O. Box 814 Nellysford, VA 22958 Phone: 757-630-3352 www.DineWineAndStein.com

Publisher Dave Renfro

Creative Director Jenny Shannon Introducing the 2020 DW&S eBook series. We hope that you enjoy the first book, 2020 Chef Recipe Collection. We traveled across Virginia to gather chef recipes and tips. Then, we decided to top it off with a few favorite cocktail recipes.

When we stopped by Massanutten Resort, they treated us to a Four Seasons Tasting. You will find resort recipes for each season in this eBook. We know that you will be on your way to impressing your friends and family with their Chef Collection. Massanutten is truly a four-season resort and the food is truly amazing. Enjoy!

Have you noticed the resurgence of craft cocktails? We noticed too. So, we traveled to Catoctin Creek Distillery and asked them for some tips to host a Classic Cocktail Party. Not only do they craft unique cocktails to sample in their tasting room, but they also teach cocktail classes, with a twist. For all the details, keep reading….

DW&S now provides fans four ways to follow the Virginia food and beverage scene.

Our Traditional Print and Digital Magazine The 6X Year Fan Newsletter Social Media

Executive Editor Kim Chappell

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Dine Wine & Stein is the source for Virginia local food and craft beverage enthusiasts. To advertise in the print publication, the website or through social media contact the DW&S Sales Team at sales@DineWineAndStein.com Dine, Wine & Stein is published six times per year and is available, free of charge, in Virginia and West Virginia. All creative material and text in this publication are the property of BlueMont Media Group and are intended for reference use only.

Reproduction without written permission of the publisher is forbidden. ©2020, BlueMont Media Group

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Thanks for being a #DWSfan…

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Kim & Team DW&S

thanks

Also, to our eBook sponsors, Massanutten Resort and Catoctin Creek Distillery for assisting with kick-off of the 2020 DW&S eBook Series.

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Massanutten Resort

Steak Pinto Bean Chili 1# Angus Sirloin cut into 2 inch strips 1# Dried Pinto Beans (soak at least 4 hours) 1tbsp Guajillo Chile 1tbsp Dark Chili Powder 1tbsp Paprika 1 medium Onion, diced 6 cloves Garlic, chopped roughly 1 Chipotle Pepper, chopped roughly 4 cups Beef Stock 2tbsp Oil

Cornbread:

Preheat oven to 350 degrees and grease a 9x13 baking pan.

In a medium bowl, combine the eggs yolks, milk, vanilla extract, and melted butter. Stir until combined.

Add in the cornmeal, flour, sugar, baking powder, and salt.

Stir until just combined.

In a separate bowl, beat the egg whites until stiff peaks form.

Fold into cornmeal mixture and stir until just combined.

Pour batter into prepared 9 x 13 baking pan.

Bake for 26-28 minutes, until toothpick comes out clean when inserted in the center.

Toss to coat, add stock and let simmer for ½ hour. You may need to add water depending how well the beans were soaked.

Simmer until beans are tender but not mussy and finish with salt and pepper.

r eBook Sponso

TASTE VIRGINIA SERIES - SPRING Massanutten Resort

Coat with olive oil and salt and pepper then grill to al dente.

To plate, select a variety of colorful fresh greens and arrange onto plate.

Top with grilled veggies and slices of red onion followed by drizzling lightly with dressing.

Citrus Yogurt Dressing: 2 cups Yogurt, plain 1 cup Honey 1 Lime 1 Lemon 1 Orange Salt & Pepper Zest lime, lemon, and orange, getting about ¼ tsp of each.

Mix zest together with honey and yogurt then juice lime and lemon into yogurt mixture finishing with salt and pepper.

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Trim asparagus and remove stems from mushrooms.

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Grilled Asparagus and Shitake Salad with Citrus Yogurt Dressing

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Heat oil in a medium sauce pan. Brown onions, garlic, and beef then add in spices, chipotle pepper, & beans after 5 minutes.

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5 eggs (yolks and whites separated) 1 and ¼ cups milk 1.5 tsp vanilla bean paste 3/4 cup melted butter 1 cup cornmeal 2 cups flour 1 3/4 cups sugar 1 tbsp. baking powder 1.5 tsp salt

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TASTE VIRGINIA SERIES - WINTER

Massanutten Resort

Skewered Chicken Thighs with Summer Herbs and Blueberry Balsamic Drizzle Grilled Chicken Thighs with Summer Herbs: 8 Boneless Skinless Chicken Thighs 2 cups White Wine (dry) 1 cup Olive Oil 2 tbsp fresh Thyme, chopped 2 tbsp fresh Rosemary, chopped 2 tbsp fresh Basil, chopped 2 tbsp fresh Tarragon, chopped 2 tbsp Salt 1 tbsp Cracked Black Pepper Cut chicken into ¾ inch cubes and skewer. Combine all ingredients and soak chicken for at least 2 hours.

Grill chicken to 165 degrees being careful not to burn but to brown on all sides.

Prepare Jasmin rice per instructions.

To plate, place rice in center of plate and top with chicken skewer followed by drizzle of the Blueberry Balsamic Drizzle.

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TASTE VIRGINIA SERIES - SUMMER

Blueberry Balsamic Drizzle: 1 pint Blueberries 1 cup Brown Sugar 2 cups Balsamic Vinegar Simmer 5 minutes, puree and run through a fine mesh.

TASTE VIRGINIA SERIES - FALL Massanutten Resort

Grilled Bratwursts with Apples and Sauerkraut 2# Bratwurst links Small amount of oil 1 large Onion, sliced long ways 2# Sauerkraut 4 Apples (honey crisps), 3/8 diced 4tbsp Bavarian Mustard 4 cups Chicken Stock 2 cups Wheat Beer Salt & Pepper Heat small amount of oil in a cast iron skillet. Lay sausages out in pan so that they may brown.

Once first side is browned flip and add onions, chicken stock, beer and sauerkraut and simmer for 10 minutes.

Add mustard and apples and continue to simmer for another 10 minutes until almost dry then finish with salt and pepper.

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CHOCOLATE-MINT-RASPBERRY SCONE WITH TOASTED ALMONDS AND COFFEE AMARETTO GLAZE WildManDan Beercentric B&B www.wmdb3.com Secret Ingredient: Thin Mint Cookies Makes 8 Scones Prep Butter and Raspberries: 1/2c frozen butter, grated and spread out on a tray of parchment paper and placed back in the freezer 6-8 oz raspberries-fresh or frozen-spread out on trap of parchment paper and place in freezer Prep Liquid Ingredients in large measure cup, breaking up eggs with a fork/stir lightly: 1/2-3/4 c of Half and Half (110g-150g) 2 large eggs 1 tsp vanilla extract Prep Work Station and Pan Dust area for working with flour and have wooden rolling pin and dough scraper available. Prep baking sheet with parchment paper Dough/Directions Sift Together: 2 3/4 c (320g) Unbleached All-Purpose Flour (note* gluten-free flour mix can be used) 1/3 c Sugar (60g) 1/2-3/4 tsp Salt 1 Tb Baking Powder Pour into a food processor and add 5 thin mint cookies. Pulse until blended and then pour back into the bowl and add the prepared frozen butter.

Stir with a wooden utensil. Do not use hands, as your body heat with melt the butter.

Add the prepped liquid ingredients and incorporate until just comes together, the dough will be slightly sticky. Scrape the dough onto a floured work surface and dust with flour, lightly roll into a rectangle (think of a piece of paper-legal size and landscape format). Place raspberries down the center 1/3 of the dough.

Use the dough scraper to aid you in folding the bottom 1/3 of the dough up, over the raspberries and then the top 1/3 down over the first fold of dough. Lightly roll the length of the dough and pinch the ends to seal in the raspberries. Use the scraper to cut the dough in half, and then in 4ths. Cut each 4th section on the diagonal and place it on the prepared baking sheet. (Note-you can cut them smaller and create more than 8) Place prepared scones on a baking sheet in the freezer for 20 minutes (relaxes the gluten and chills the fat) At this point, you can keep frozen in a freezer bag for up to 30 days.

Preheat oven to 425 degrees and check that rack is in the upper area of the oven.

Prep Toppings: 2Tb Half and Half and a pastry brush to coat tops of scones prior to baking to aid in browning ½ c slivered almonds, pan toast over medium-high heat, pour onto parchment paper to cool and stop the cooking process.

Watch them, they can burn quickly.

Glaze: In a small bowl, place following 3 ingredients, stir.

1 cup powdered sugar 2 Tb Espresso 1 Tb Amaretto Remove scones from the freezer, brush with half and half and place in oven. Cook 18-23 minutes. ( 12-20 min if you made smaller ones). They begin to brown on top and the ends should look dry. Cool.

Top with glaze and toasted almonds.

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ZYNODOA CUCUMBER SALAD Zynodoa

115 E Beverley St. Staunton, VA 24401 www.Zynodoa.com This dish is an incredibly light and refreshing appetizer using local ingredients from the Shenandoah Valley. Its versatile from the beginning to the end of summer as you can use any types of cucumbers or poles beans that you would like. Featured here is one of the 1st courses on the Chefs Tasting at Zynodoa.

Yield 6 people For the Salad: 2 cucumbers (Wayside Produce) 24 mexican gherkins (cucamelons) 24 huskcherries (ground cherries) 1 # Pole beans ¼ cup toasted almond slices 18 dill sprigs for garnish JQ Dickenson Finishing Salt for garnish

kins in half. Clean your pole beans by taking a sharp knife or pair of scissors and cut off the stem end. Blanch the beans in highly salted water until tender, about 2-3 minutes. Shock in an ice bath.

For the dressing: ½ cup crème fraiche ½ cup buttermilk 2 Tablespoons fresh lemon juice 1 Tablespoon chopped Dill 1 teaspoon salt Combine the crème fraiche, buttermilk, lemon juice, chopped dill and salt in a bowl and stir until it comes together. It is best to let this sit overnight and allow the flavors to meld.

For Assembly: Place your bias cut cucumbers in a bowl with the green beans and Mexican gherkins and drizzle the sauce over top and mix to combine the ingredients evenly.

Slice 1 Cucumber on a mandoline very thinly, but still crisp. (* you can continue to cut them into half moons or other shapes to fit your plate, Be Creative!!). Take the other cucumber and cut in half lengthwise, lay it flat, cut side down, and slice ¼” thick on a bias. Slice the Mexican gher-

Using a spoon, place the salad in the center of your dish, layering as much as possible to build height. Begin to garnish the salad with slices of cucumber and husk cherries.

Sprinkle the toasted almonds evenly atop the salads.

Finish by placing 3 sprigs of dill on each salad and a touch of finishing salt if using.

BOOKBINDER’S APPLE CIDER GLAZE Bookbinder’s Seafood & Steakhouse 2306 E. Cary St. Richmond, VA 23223 www.BookbindersRichmond.com

This is a simple, versatile sauce that is perfect over pork, chicken or even hearty vegetables like carrots and butternut squash. For those on a plant-based or reduced fat diet, butter can be replaced with a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons of cold water. based diners.

The cider reduction can be made ahead of time, refrigerated and finished with butter before serving.

2 Cups Apple Cider (preferably fresh/unfiltered) 1 Cup Apple Cider Vinegar ½ Cup Brown Sugar 2 Whole Cloves 1 Cinnamon Stick 1 Tbsp Salted Butter

Bookbinders Chef Bio: Chris Booth brings over 20 years of experience and passion to his craft.

As executive chef at Bookbinder’s, he has led the restaurant to recognition as one of the most romantic restaurants in America by OpenTable. Working and training in kitchens including Buckhead’s, the Hard Shell, and Chez Max has allowed Chris to perfect the art of preparing timeless classics.

Brought up in Prince George and inspired by moments cooking with his mother and grandmother, he understands the power of sharing a meal and connecting people through food. He continues to add his unique twist to steakhouse and seafood favorites at Bookbinder’s.

Combine all ingredients in a 2 quart sauce pan. Bring to a boil, then reduce to medium heat and simmer the mixture to half its volume, approximately 2 cups. Remove from heat, and allow the mixture to cool before straining. In a small saute’ pan add a ¼ cup of cider reduction, bring to a simmer and add cold butter, swirling slowly until thickened but careful as not to “break” the sauce by overheating.

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BLU POINT TUNA POKE BLU Point Seafood Co. Yield 4 people

123 W. Beverley St. Staunton, VA 24401 www.BluPointSeafoodCo.com

For the Poke: 2 cups #1 sushi grade yellowfin tuna cubed 1 cup diced cucumber 1 cup diced cucumber ½ cup diced red onion ½ cup diced bell pepper 6 tablespoons Kentuckyaki sauce (please see recipe below)

For the Kentuckyaki Sauce: 1 cup soy sauce 1 tablespoons sambal 1 cup brown sugar 1 teaspoon fish sauce 1 teaspoon sesame oil 2 teaspoon red wine vinegar ¼ cup water 2 teaspoon bourbon 1 tablespoon minced garlic Bring ingredients to boil. Add one tablespoon cornstarch mixed with 3 tablespoons of water to thicken.

BLU Point Seafood Co just opened in Staunton’s historic district in October and the tuna poke is already a fan favorite. The light, refreshing, high-quality tuna is the star of the show. The texture of the soft buttery taste of the tuna, complemented with the crunch of the cucumber and red onion and is rounded out with the umami flavor from the Kentuckyaki sauce makes the combination of ingredients shine. This poke is great on a thin cracker or over salad greens.

Photo Credit: Sera Petras Photography

Mix all ingredients together in a mixing bowl Plate in small bowl Garnish with benne seeds and scallions.

CHICKEN MARSALA

by Scotto’s Italian Restaurant www.Scottos.net 6 Oz. Chicken breast 2 tablespoons extra virgin olive oil (When we make it I use the olive oil I purchased at Barboursville Vineyard) 2 oz. fresh mushrooms 1/4 lb. pasta of your choice 1 cup flour 1/2 cup chicken stock 1/4 cup Marsala wine 1 tablespoon butter freshly chopped parsley salt & pepper

Instructions: Heat olive oil in medium frying pan. Pound chicken breast to approximate 1/2”. Dip chicken breast in flour and saute in the olive oil, 1 minute on each side. Drain excess oil from pan.

Return to heat and add fresh mushrooms and Marsala wine, reduce liquid down to 1/2. Add chicken stock and 1 tablespoon of butter, coated with flour. Add fresh parsley, salt & pepper. Allow to reduce again to about 1/2. Serve over your favorite pasta.

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COMTÉ AND SHALLOT QUICHE Truckle Cheesemongers 1320 Summit Ave. Richmond, VA 23230 www.TruckleRVA.com

This recipe comes from Maggie Bradshaw, of Truckle Cheesemongers. Truckle is a dedicated cheese shop inside Blue Bee Cider in Richmond’s Scott’s Addition district. This quiche features Comté, a French cheese made from unpasteurized cow’s milk and similar to gruyere.

1 c. shredded Comté (we prefer Marcel Petite) 1 shallot, diced 5 large eggs 3/4 c. heavy cream 3/4 c. milk 1/2 tsp. salt 1/4 tsp. pepper 1/4 tsp. cayenne pepper 1/2 tsp. Colman’s dry mustard 1 deep dish pie shell Shred comté and spread on bottom of pie crust.

Spread diced shallots evenly on top of the cheese.

Lightly beat the eggs, heavy cream, milk, salt, pepper, cayenne, and mustard together. Don’t overbeat; just make sure the eggs are well blended.

Pour the egg mixture over the cheese and shallots. To prevent spills in the oven, place a cookie sheet under the quiche.

Bake at 375 for about 45 minutes, or until a knife comes out clean.

Photo Credit: Maggie Bradshaw

SLOW COOKER APPLE PULLED PORK

Ingredients: 1 x 3-4 lb. Pork Shoulder (Pork Butt) 14 oz Gnarled Orchard Virginia Apple Hard Cider 1 x Large Red Onion 4 x Granny Smith Apples 1 tsp. Lemon Juice 1/4 Cup Honey 1 tsp. Garlic Powder 1 tsp. Onion Powder 1 tsp. Paprika 1 tsp. Chili Powder 1/2 tsp. Red Pepper Flakes 1/2 tsp. Cayenne Pepper Freshly Ground Salt & Pepper (about 1 tsp. each)

Featuring Gnarled Orchard Virginia Apple Hard Cider

Turn broiler on in oven. Deskin onion and quarter. Place under broiler for 8-10 minutes (cut side down) until a nice char appears.

Meanwhile, wash apples, then core and thinly slice. Toss apple slices in lemon juice to preserve color.

Next, combine all seasonings and rub all over pork shoulder.

Place pork shoulder in the crockpot, followed by charred red onion, Granny Smith apple slices, and 1/4 cup of honey. Pour around 14 oz of Gnarled Orchard Virginia Apple Hard Cider into

www.ValleyViewVa.com

crockpot, submerging ingredients yet keeping 1-2” of clearance from the top of the crockpot. Turn crockpot onto LOW heat for 8-10 hours.

Remove pork from slow cooker and transfer to large heat-proof bowl to allow to rest for at least 20 minutes (cover bowl with plastic wrap or foil). Transfer pork to a board and use two forks to shred pork. Toss shredded pork with juices from slow cooker.

Serve on buns with your favorite slaw and BBQ sauce.

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Appetizer

www.miseenplacerva.com

Turkey & Sage Sliders with Cranberry Relish 6 sliders

Cranberry Relish

1 lb ground turkey

1 cup whole-berry cranberry sauce

1⁄4 cup finely diced onion

2 Tbs. freshly grated or prepared horseradish

3⁄4 tsp ground sage

2 tsp. fresh lemon juice

1⁄2 tsp dried parsley

Pinch of ground cinnamon

1⁄2 tsp garlic powder

Pinch of ground cloves

1⁄4 tsp each Kosher salt & fresh ground pepper

Salt and freshly ground pepper, to taste

1 Tbs vegetable oil

To make the cranberry relish, in a small bowl, stir together the cranberry sauce, horseradish, lemon juice, cinnamon and cloves. Season with salt and pepper. Let the relish stand at room temperature for at least 15 minutes before using.

Mulled Wine www.winemillwinchester.com

20 whole cloves 2 tangerines, clementines, or small oranges 2 750-ml bottles Merlot 3 cups fresh apple cider 8 Granny Smith apples (optional) you can use any apple you like.

I like these because they tart.

2 cinnamon sticks plus 8 for garnish (garnish optional)

In a medium bowl combine the ground turkey, onion, sage, parsley and garlic powder. Form into 6 patties.

In a large skillet, heat the vegetable oil over medium heat.

Season each side of the patties with salt and pepper. Cook 3-4 minutes on each side. Remove the patties from skillet.

Place each burger on a bun, or roasted slice of sweet potato, and top with a dollop of relish.

Preparation Press stem (pointed) end of 10 cloves into each tangerine, piercing through the skin.

Place tangerines, wine, cider, apples (if using), 2 cinnamon sticks, and cardamom pods in a large pot.

Bring to a bare simmer over medium-low heat; cook gently for 20 minutes.

DO AHEAD: Mulled wine can be made 2 hours ahead. Cover and let stand at room temperature.

Rewarm gently over medium-low heat before continuing.

Stir in Port. Divide among glasses; garnish each with a cinnamon stick and a apple, if desired.

2 green cardamom pods, cracked.

2 cups tawny Port

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Entrée www.magnoliasmill.com

Crisp Hickory Buttered Shenandoah Chicken Whipped ginger Root Vegetables Herb Onion Jus

This is a simple recipe that incorporates the chicken and side dish in one vessel for ease of service and simple clean up.

5 lb local Chicken 1 lb salted butter @ room temperature 1 cup Virginia Hickory syrup 1 teaspoon poultry seasoning 1/2 cup minced ginger 1 large rutabega, peeled and cut in 4 2 large carrots, peeled and cut in 4 1 large onion, peeled and cut in 4 2 cups diced celery 3 parsnips, peeled and cut in 4 2 large yams, peeled, split, and cut into 4 Salt and pepper for seasoning White pepper 1 pastry/piping bag 1 large roasting pan 2 cups water 1/2 cup ap flour 1 tsp minced sage Preheat oven @325. You may Want to turn the oven up to 355 for the last 10 minutes or so to crisp up the skin.

Take 3/4 of the pound of butter, half a teaspoon of white pepper, one tablespoon of salt, 1 teaspoon of poultry seasoning and the Hickory syrup, and place them in a stand mixer or food processor and whip until smooth.

Fold the edges of your pastry bag down, on scoop the mixture from the mixer, then twist it closed. Snip the end off an inch up.

Place your drained chicken in the roasting pan.

Carefully Place the tip of the pastry bag between the skin and the meat of the chicken from the cavity side. Gently squeeze the butter into that pocket and even out with your fingertips so as to coat the entire breast underneath the skin with your Hickory butter mixture. Do the same in the thigh joint area.

Warm the rest of that butter mixture in a large bowl and toss your rough cut Vegetables with it. Then evenly distribute them around your chicken with some in the cavity. Add the ginger and water to the pan. Season your chicken and vegetables with salt and pepper and place them in the oven for approximately 45 minutes to an hour depending on what

size and style of oven you have. Convection style ovens tend to take less time. Turn your oven up to 355 for an additional 5 to 10 minutes, again depending on your oven, to achieve a nice crisp skin and Brown color on your vegetables Separate all of your vegetables into a sturdy bowl or your stand mixer with a 1/2 a cup of the Pan drippings and one cup of milk, butter milk, or heavy cream. Whip them Slowly at 1st and finish with high speed to get them nice and fluffy. The recipe is intended to have some texture and chunks of the different vegetables in it so you can either make it as smooth or as coarse as you like.

Drain the remainder of the Pan jus into a sauce pot and turn on medium high. Mix your half cup of flour with a 1/2 cup of water, Stir vigorously, and then pour the mixture into your pan jus while whisking vigorously.

Add sage and Turn your heat back to low. Simmer until it is your desired thickness.

Depending on your number of gas you can either pull the chicken or slice down the chicken. Typically it’s best to pull the dark meat and slice the breast off the bone. You can either pour your Pan jus over the chicken or leave it separate for people to use at their own discretion. n

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Photo Credit: DJ Glisson II, Firefly Imageworks

(And if you want to learn to make some “historic” cocktails, keep reading…)

• Host with a limited cocktail menu. Let two custom cocktails be the showcase of the party. Everyone needs a signature cocktail. Here’s your chance to entertain your friends and introduce them to your own curated collection of favorites.

Fifth: 16 Shots Liter: 22 Shots Magnum: 33 Shots • A week before the party, ensure that you have the needed bar tools, the spirits, napkins, plates and at least two glasses per guest. You are hosting a party with your own curated cocktails and now is the time to add an extra spark with a theme. Everyone loves a unique theme. If you are looking for ideas, a quick browse of Pinterest will provide literally thousands of ideas.

• On the day of the party, have at least one pound of ice on hand per guest.

Need cocktail recipes? Visit the Catoctin Creek Distillery website for a collection of custom cocktails. You can find recipes on this site: www.CatoctinCreekDistilling.com

• Create and post the bar menu on your at-home bar.

Or, you can even create recipe cards to give your guest. Even though this is a cocktail party, consider having some Virginia beer, wine and cider on hand for those that do not drink distilled spirits. If you are serving dinner, plan on two drinks per guest prior to dinner.

If you are only serving small r eBook Sponso plates or snacks, plan on three drinks per guest.

Historic Cocktails: Are you looking for a unique cocktail party theme? Look to Catoctin Creek Distillery for some ideas. Take an Art of The Cocktail class at the distillery and learn to make some truly historic cocktails. How about cocktails crafted at the Savoy Hotel in London in 1931? Or explore cocktails by Jerry Thomas from 1867. The Art of The Cocktail class series is in its fifth year at the distillery and the classes are always popular. Follow along and book a class on Facebook: @Catoctin Creek Hosting a Classic Cocktail Party is fun—for you and your guests. Make it a tradition and serve a collection of signature cocktails. Share your photos: #DWSfan n

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• How many shots are in a bottle? Here is a guide to standard bottle sizes:

• Enjoy Responsibly!

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• Send invitations two to three weeks in advance and plan on 50-75% of the invited guests to attend. The optimal start time is 7PM and plan to wrap up the party between 9-10PM. Unless, you are following the cocktail hour with dinner and then start serving cocktails at 6PM.

RECIPE COLLECTION EBOOK SPONSOR

What’s the hot craft beverage trend for the new decade?

Hosting a Virginia craft cocktail party for your friends.

We reached out to Catoctin Creek Distillery for a team effort to create this tip sheet. Here are tips from Team DW&S and Catoctin Creek Distillery. Enjoy!

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The Cocktail Party is Back and We have the Tips…

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The Classic Cocktail Party

VIRAGO DECEMBER COCKTAIL

BY SILVERBACK DISTILLERY

The Dude Abides

Shock the Monkey

www.ViragoSpirits.com

www.SBDistillery.com

3/4 oz.Virago Four-Port Rum 1/2 oz. Virago Coffee Liqueur 1/4 oz. Amaro 1/4 oz. Demerara Simple Syrup 1/2 oz. Heavy Cream Orange Peel

1.5 oz. Beringei Vodka 2 oz. Tragers Brothers Coffee 1 oz. chocolate milk 1 oz. cream Top with whipped cream and a cherry

WATERMELON MOJITO BOLD-ROCKTAIL

BLUESTONE VINEYARD MULLED WINE

www.BoldRock.com

www.BluestoneVineyard.com

Yield 12 Cocktails

2 bottles of Crooked and Weedy 1 package of Raven’s original mulling spices

Ingredients: 1 Medium Watermelon 2 cups water 1 cup sugar 1 bunch of fresh mint 2 limes 12 Bold Rock Vat #1 (12oz Bottles)

Combine ingredients and warm. Can use coffee urn, stove, or crock pot.

In a medium saucer bring 2 cups of water to a boil, add 1 cup of pure cane sugar and stir until sugar dissolves creating a simple syrup.

Reduce to a simmer, add 1 bunch of mint and simmer for 10 minutes. Transfer to refrigerator to cool for at least 1 hour. After cooled, strain out mint.

Cut 1 medium sized watermelon into 1” chunks, purée in a blender, and strain to remove excess pulp and seeds. Cut 2 limes in half and squeeze 4 lime halves into strained watermelon juice.

Once cool, strain out mint from simple syrup and combine syrup and watermelon/lime juice.

In a large cocktail glass combine 4oz watermelon/mint/lime juice and 12oz of Bold Rock Vat #1.

Top with ice, a watermelon wedge, and some fresh mint leaves.

Enjoy!

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SPICED GNARLED ORCHARD BEESTING Featuring Gnarled Orchard Virginia Apple Dry Hard Cider www.ValleyViewVa.com Yield One 60 oz pitcher of Spiced Gnarled Orchard Beesting Ingredients: 48oz Gnarled Orchard Virginia Apple Dry Hard Cider 12oz Mead (we like using Misty Mountain Meadworks Wildflower Mead) 2 x Apples, washed, cored, and sliced thinly 2 x Cinnamon Sticks 5 x Whole Allspice 5 x Whole Clove 5 x Star Anise 1 x Whole Nutmeg 1 x Small Ginger Root, skin peeled and sliced into 1" pieces

LOCKE STORE’S FEISTY FIG www.LockeStore.com

In a small pan, lightly toast all spices for 1-2 minutes over medium heat until aromatic. Place spices into the pitcher.

Wash apples (any kind), then core and thinly slice.

Add apple slices to the pitcher, reserving some slices for garnishing.

Lastly, add 12oz of Mead (Wildflower or unflavored honey meads work best) and 48oz of cold Gnarled Orchard Virginia Apple Dry Hard Cider to the pitcher.

Lightly stir and serve garnished with apple slices and cinnamon sticks.

NAMA’S SHENANDOAH SOUR COCKTAIL www.NamaRVA.com This cocktail by NAMA bar manager Gaelan Rose features local, Virginia whiskey with lemon and ginger to brighten flavors.

NAMA, in Richmond’s downtown arts district bar, features Indian street food and craft cocktails in an inspired atmosphere.

Shenandoah Sour Cocktail:

Cocktail: 1.5oz Vitae Spirits Golden Rum 2 T Fig Syrup* 2 tsp Element Chai Pear Shrub (or substitute raw apple cider vinegar) 1 tsp Harlequin liqueur or other triple sec

Garnish: Orange Peel Fresh fig, quartered Amarena cherries

1 oz Virginia Distillery Co. Cider-Cask finished VA-Highland whiskey 1 oz Laird’s Applejack .75 oz apple ginger syrup .5 oz fresh lemon juice 2 dashes bittermen’s tiki bitters muddled basil Add basil and syrup to shaker and muddle lightly (very important not to muddle too hard as it will produce bitterness, use a light press and twist motion). Add the rest of ingredients to shaker, shake vigorously for 30 seconds and double strain into a pre-chilled coupe glass, garnished with apple slices and fresh basil (make sure to express for aromatics).

*Fig Syrup: 18 fresh figs, cut in half 1/2c water 1/2c brown sugar, packed 10 whole cloves 2 sticks cinnamon 2 star anise pods 6 T apple cider 6 T and 2 tsps lemon juice, divided 1 tsp lemon zest

Apple Ginger Syrup:

Fig Syrup: Combine figs, water, brown sugar, spices, apple cider and 6T of lemon juice in a small saucepan and gently simmer for 15 minutes, stirring occasionally. When figs are soft, strain syrup through a mesh sieve, pressing on solids.

Add 2 tsps fresh lemon juice and 1 tsp zest to finished syrup.

Transfer to a jar and keep in the fridge for up to 2 weeks.

Cocktail: Add rum, shrub, triple sec and fig syrup to a rocks glass. Add ice, stir, and garnish with orange peel and skewered figs and cherries.

Heat 2 cups of water over low heat, mix in 2 cups of sugar once heated. Once just below a boil, reduce heat and add in apple and ginger. Simmer ingredients for 30 minutes, turn off heat. Once cool, strain and refrigerate in an airtight container for up to three weeks.

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Photo Credit: Gaelan Rose

1 Tbsp. Granny Smith Apple, peeled and diced 1 Tbsp. Fresh Ginger, grated 2 Cups Sugar 2 Cups Water