Wine Pairing: Grilled Swordfish Pairs with Rosé!

Grilled Swordfish and Rosé Wine Pairing

Looking for a wine and grilled swordfish pairing? Try Les Dauphines Rosé and Edible Rhody’s Grilled Swordfish recipe.

Les Dauphines Rosé is one of our favorites this summer!  It boasts a beautiful pink color and has elegant flavors of red fruits like ripe strawberries and raspberries with hints of honeysuckle and tangerine.

This rosé is perfect with the swordfish recipe because the flavors of the wine complement the flavors in this dish. Additionally, the wine has a bright acidity that rips right through the full-flavored Arrabbiata Sauce. Deliciously zippy!

These two together = Livin’.

Les Dauphins Rosé Wine - Pairing Ideas for Summer

GRILLED SWORDFISH WITH HARICOTS VERTS, FINGERLING POTATOES, HEIRLOOM CHERRY TOMATOES AND ARRABBIATA SAUCE

Executive Chef Brian Ruffner, Trio, Narragansett

Nothing says summer like fresh swordfish with an array of warm vegetables and a drizzle of dressing. Let this fish dish transport you to the seaside, where the scent of garlicky Arrabbiata sauce will mingle with the salty sea air.

INGREDIENTS

Arrabbiata sauce:
2 tablespoons extra-virgin olive oil½ medium yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped
Kosher or sea salt
Freshly ground black pepper
1 (14½ -ounce) can organic plum tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon juice

Swordfish:
2 pounds fingerling potatoes, washed and halved
¼ pound (about 1 cup) haricots verts cut in 2-inch lengths
6 (8-ounce) swordfish steaks Extra-virgin olive oil
1 pint heirloom cherry tomatoes
Microgreens for garnish (optional)

DIRECTIONS
Heat oil in a saucepot over medium heat and sauté onion and garlic until softened. Season with salt and pepper. Add plum tomatoes and red pepper flakes. Cook until sauce begins to thicken. Remove from heat and cool slightly. Purée in a blender until desired texture is reached (smooth or chunky). Add more salt and pepper to taste, and add lemon juice. Keep warm.

Meanwhile, parboil potatoes in salted boiling water for 8 minutes. Parboil green beans for 3 minutes, drain and place in cold water bath to stop cooking. Set aside.

Preheat grill or prepare coals. Coat swordfish with olive oil and season with salt and pepper. (Let sit at room temperature 15 minutes before grilling.) Place on hot grill and cook to medium-well, approximately 4 minutes per side. Set aside.

Add 1 tablespoon olive oil to a hot sauté pan and cook fingerling potatoes until golden. Add the haricots verts and heirloom cherry tomatoes and cook an additional 3 minutes.

To serve, spoon several tablespoons arrabbiata sauce onto each warm dinner plate, place swordfish steaks on top, place veggies on side and top steaks with garnish.

Visit EdibleRhody.com for more recipes.

Wine Pairing: Heirloom Tomato Salad pairs with Commanderie de La Peyrassol Rosé

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Over the years, the Commanderie has been one of the most popular rosés at Bottles, and the 2014 vintage is better than ever!  It has a gorgeous light pink/salmon color, and beautiful light red fruit flavors of tart strawberries and raspberries. The finish has an expressive mineral-laden zing that cleanses the palate and gets you ready for another bite or sip.

What do you have this with? Try Edible Rhody’s Heirloom Tomato Salad recipe.

This pairing works well because the wine has herbaceous aromas and flavors of basil, rosemary and oregano. These herbal notes contribute additional layers of complexity to the already delicious tomato recipe.

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2014 Commanderie de La Peyrassol Rosé – Provence, France – A classic. Light watermelon notes and mineral tones from the region that made rosé a household name.

HEIRLOOM TOMATO SALAD WITH GORGONZOLA, SHAVED CAULIFLOWER, SWISS CHARD PESTO & CHERRY TOMATO-CORIANDER VINAIGRETTE

Chef/Owner Richard Allaire, Metacom Kitchen, Warren

This composed summer salad offers contrasts in colors, textures and temperatures while remaining simple and light. Each component can also stand on its own as an accompaniment to serve with a local fish, such as fluke or striped bass.

INGREDIENTS
3 ounces Gorgonzola cheese
1 head cauliflower (preferably purple), broken into florets
Kosher salt
1 lemon
8 tablespoons extra-virgin olive oil, divided
1 bunch Swiss chard, washed, stemmed and roughly chopped
10 fresh green basil leaves
¼ cup pine nuts, toasted
3 cloves garlic, 1 crushed, 2 thinly sliced
1 tablespoon unsalted butter
½ teaspoon red pepper flakes
1 teaspoon finely ground coriander seeds
1 pint cherry tomatoes, halved
1 tablespoon sherry vinegar
6 medium-sized heirloom tomatoes (preferably Cherokee Purple), sliced
Flaky sea salt to finish
Place Gorgonzola in freezer 2 hours before serving.

DIRECTIONS
Using a mandolin or sharp knife, shave 5 cauliflower florets into very thin slices (reserving remaining cauliflower for another use). Place slices in a bowl and add a pinch of salt, a few drops of lemon juice and 1 tablespoon olive oil. Set aside.

Place Swiss chard, basil, toasted pine nuts, pinch salt, 1 clove crushed garlic and 4 tablespoons olive oil in the bowl of a food processor. Let run about 30 seconds, or until all ingredients are well blended and smooth. Set pesto aside.

In a sauté pan, heat butter over medium heat with 1 tablespoon olive oil, red pepper flakes, ground coriander and 2 cloves thinly sliced garlic. Once the garlic is lightly browned, add cherry tomatoes and stir for 5 seconds. Remove from heat. Add a pinch of salt and vinegar. Cover pan with lid and let sit for 10 minutes to let the tomatoes break down slightly. Transfer to a bowl and top with remaining olive oil.

Divide Cherokee tomato slices among 6 salad plates. Add 3 dollops pesto to each plate. Spoon warm cherry tomato vinaigrette on top, then lay out shaved cauliflower around the plate. Remove Gorgonzola from the freezer and grate over tomatoes. Finish with sea salt and serve immediately. Serves 6 as a first course.

Visit EdibleRhody.com for an Edible Rhody Minute video with Chef Allaire to learn how to make his beautiful heirloom tomato salad.

Heirloom Tomato Salad Photo by David Wells.

Masko’s Manhattan Recipe

Masko's Manhattan - Cocktail Recipe

Looking for a magical Manhattan cocktail recipe? John Masko (a friend of Bottles) has concocted this special drink that features White Ginger Infused Simple Syrup from Sonoma Syrup Company.

To make their White Ginger Simple Syrup, Sonoma Syrup Co. infuses fresh white ginger in pure cane syrup, resulting in a peppery, sweet taste. It can enhance loads of cocktails, but is especially ideal for Masko’s Manhattan, a combination of Knob Creek Bourbon, Ramazzotti Amaro, and the amazingly delicious Luxardo cherry.

MASKO’S MANHATTAN

Ingredients:
— 3 oz Knob Creek Bourbon
— 3/4 oz Ramazzotti Amaro
— 1 1/2 teaspoons (1/4 oz) White Ginger Infused Simple Syrup from Sonoma Syrup Company (shake the syrup well before dispensing)
— Luxardo cherries

Directions:
Add the three liquid ingredients to a shaker 2/3 full of ice.  Shake longer than usual with ice (I shake to a slow count of 40) and strain into a chilled cocktail glass; because of the intense flavors of all of the ingredients, prolonged shaking is necessary.  Garnish with one or two Luxardo cherries and lightly pull a Luxardo-syrup-coated fork through the cocktail after you place the cherry, leaving a fading swirl of syrup.

 (The measurement of Bourbon and Ramazzotti is not as critical as that of the ginger syrup: under or over-measuring the syrup can give a very different character to the cocktail.)

Recipe by John Masko

Wine Pairing: Quinoa Salad pairs with Gobelsburg Rosé

Quinoa Salad Recipe, Rosé Wine Pairing

Wine and quinoa? Give this summery combination a try!

We love the earthy, nutty flavor of Edible Rhody’s Summer Vegetable Quinoa Salad paired with this Austrian wine, Gobelsburg Rosé.

The lithe, crisp flavors of tart raspberry and strawberry coupled with hints of wet stone make both the veggies and the grain pop, while melding perfectly with the zippy garlic laden dressing.

Gobelsburg Cistercien Rosé

2014 Schloss Gobelsburg ‘Cistercien’ Rosé – Kamptal, Austria – A blend of Zweigelt and St. Laurent, this rosé teems with minerals, the slightest hint of watermelon and has a wonderfully refreshing finish.

SUMMER VEGETABLE QUINOA SALAD

Jonathan Dille, Executive Chef, The Grange, Providence

This recipe can be made with lots of different vegetables—feel free to make it with what is available to you. It can also be kept for a few days undressed, as long as you leave out the avocados until the last minute. Make it in advance of your summer gathering.

Ingredients
2 cups quinoa
3 cups water
Kosher or sea salt
6 tablespoon rice vinegar
¼ cup roasted garlic cloves*
1 cup extra-virgin olive oil
1 teaspoon black pepper
Kernels from 2 ears freshly shucked sweet corn
1 small head of radicchio
1 cup diced cucumber
1 bunch spring onions, sliced
2 avocados, diced
Edible flowers for garnish (optional)
½ cup sliced radishes for garnish (optional)

Directions
Bring quinoa, water and 2 teaspoons salt to a boil in a small pot. Immediately reduce to a simmer, cover and set timer for 18 minutes, making sure heat is set low. Once all water has cooked off, remove from stove and set aside. Let cool completely.

Meanwhile, place garlic and vinegar in a blender and slowly drizzle oil until dressing has emulsified. Season to taste with salt and pepper.

Place quinoa and remaining ingredients into a large bowl. Toss with dressing to taste. Plate salad and garnish with edible flowers and raw sliced radishes, if available. Serves 4.

* Slice the top off 1 head of garlic, drizzle with oil, sprinkle with salt, wrap in foil and bake in a 350° oven for 45 minutes. Remove papery skin from cloves.

Visit EdibleRhody.com for more recipes.

Quinoa Salad Photo by Chip Riegel.

 

8 Easy Summer Cocktails – Plus, How to Pre-Batch Cocktails

How to Pre Batch Easy Summer Cocktails

When it’s summery and gorgeous outside, and you’re having a party or attending one, the last thing you want to be doing is spending hours making the drinks. You also don’t want to be making cocktails for everyone all night long if you’re hosting.

What’s the solution?

Pre-make and bottle your cocktails in big batches, or choose simple recipes that take two seconds to make. Keep scrolling to get inspired by our favorite, easy and summery cocktail recipes. Plus, look for our in-store display of all the ingredients you’ll need!

 

HOW TO PRE-BATCH COCKTAILS

SUPPLIES – swing-top glass bottles, funnel, measuring cup

TIMING – Make the batched cocktail 3-4 days in advance and refrigerate. If you’re using fruit juices, make it the day of—they’re perishable and best the day they’re squeezed.

ADDING WATER IN ADVANCE – When you shake a cocktail with ice, the ice actually melts and dilutes the drink. So, when you pre-make a cocktail that usually needs to be shaken, add some water—about 1/5 the volume. This ensures that each drink will taste balanced.

MATH – Our recipes here are in parts, so that you can make as much or as little as you need. One drink or serving usually has around 2 oz. of the base spirit.

SERVING – Serve each cocktail according the recipe directions. Some are over ice, others are poured into a chilled glass, and others are blended with crushed ice.

 

Download & Print Cocktail Recipes (2 pages) > 

 

Pisco Sour drink recipe

PISCO SOUR

Pisco is a type brandy (it’s distilled from the juice of grapes), usually made in Peru or Chile (where the Pisco Sour is the national drink). Icy, frothy, sweet and tart, this drink is super refreshing and great for summer.

Ingredients
– 2 parts Pisco (Try Ocucaje Pisco)
– 1 part Simple Syrup (Try Stirrings Simple Syrup)
– 1 part egg whites
– 1 part fresh lime juice

Garnish: Dash of Bitters (Try Fee Brothers Old Fashioned Bitters)

Directions: Combine and blend all ingredients. When ready to serve, add crushed ice in a blender or shaker. Blend on high for 15 seconds, or shake for 1 minute, then serve. Garnish with 3 dashes of bitters.

*A bottle of Ocucaje Pisco makes around 12 drinks, with 2 oz of Pisco per serving.

Canale Torino Cocktail Recipe

CANALE TORINO

If you like Aperol or Campari, you’ll like this recipe which uses Cappelletti Aperitivo, a red, tasty, wine-based bitter aperitif made in Italy. This Canale Torino recipe is based on one by chef Jimmy Bradley at The Harrison, NYC.

Ingredients
– 2 parts Cappelletti Aperitivo
– 2 parts Dry Vermouth (Try Noilly Prat Extra Dry Vermouth)
-1 part Pierre Ferrand Dry Curaçao

Garnish: Orange Peel Twist

Directions: Combine all ingredients and ⅕ volume with water if pre-batching. When ready to serve, pour into a glass of ice & garnish. If making individually, add ingredients with 2 cups of ice into a shaker. Shake, then strain into a glass. Garnish with orange peel twist.

*A bottle of Cappelletti Aperitivo makes around 12 drinks, with 2 oz of Cappelletti per serving.

Negroni Cocktail Recipe with Melletti 1870

NEGRONI

A Negroni has just three parts: gin, Campari, & sweet vermouth. You can customize it by swapping out the ingredients, and we love Meletti 1870. A sweet/bitter orange Italian aperitivo, Meletti 1870 is a new, deliciously complex recipe from the Meletti distillery.

Ingredients
– 1 part Gin (try Ford’s Gin)
– 1 part Meletti 1870
– 1 part Dolin Rouge Vermouth

Garnish: Orange Wedge

Directions: Combine all ingredients. To serve, pour over a glass full of ice, and stir well. Garnish with orange wedge.

*One bottle of Meletti 1870 will make around 16 servings, with 1.5 oz per drink. You’ll have leftover gin!

Maine Cooler - Royal Rose Lavender Lemon Syrup

MAINE COOLER

Just like a Tom Collins with vodka, plus yummy lavender-lemon syrup by Royal Rose. Refreshing, sweet, sour, and with a touch of lavender! Try Aylesbury Duck Vodka, which is clean, grainy, spicy and plays well in mixed drinks. (Based on the creation by Andrew Volk of the Portland Hunt & Alpine Club.)

Ingredients
– 2 parts Vodka (Try Aylesbury Duck Vodka)
– 1 part Royal Rose Lavender Lemon Syrup
– 1 part Lemon Juice
– Top off club soda

Garnish: Lemon Twist

Directions: Combine vodka, syrup, & lemon juice. Serve over ice and with lemon wedge. If making individually, shake ingredients with ice and strain into ice-filled glass and top with soda.

*One bottle of Aylesbury Duck Vodka makes around 16 servings, with about 2 oz. of vodka per drink.

Paloma Drink Recipe - Tequila Cabeza

PALOMA

Ahh, the Paloma. Popular in Mexico, it’s a winning mix of tequila, grapefruit soda, and fresh lime juice. Try it with Tequila Cabeza, which is made from 100% agave, grown in the Los Altos region by the Vivanco family for five generations.

Ingredients
– 2 parts Tequila (Try Tequila Cabeza)
– 1 part Lime Juice
– Top with Pellegrino Pompelmo (grapefruit soda)

Garnish: Lime Wedge & Salt Rim

Directions: Combine tequila and lime juice. When ready to serve, fill a glass with ice, add mixture, pinch of coarse salt, and top with grapefruit soda. Stir.

* One bottle of Tequila Cabeza will make you around 16 servings, with about 2 oz. of tequila per drink.

Grumpy Cup Drink Recipe - Pimm's

GRUMPY CUP

Our own recipe! A Grumpy Cup is just like a Pimm’s Cup, but with Crabbie’s Alcoholic Ginger Beer. Proceed with caution.

Ingredients
– 2 oz Pimm’s
– ½ btl. Crabbie’s Ginger Beer
– Lemon Juice

Garnish: Lemon Wedge

Directions: Fill a glass with ice, pour over with Pimm’s, and top off with Crabbie’s. Stir. Squeeze lemon wedge.

*A bottle of Pimm’s makes about 15 Grumpy Cup servings.

Kalimotxo - Red Wine and Coca-Cola - Drink Recipe

KALIMOTXO

Red wine and Coca-cola?! Don’t knock it till you try it. Popular in Basque-country, it tastes kind of like a sangria, minus the namby-pamby chopping of fruit. Especially refreshing with a squeeze of lemon, say hello to your new summer favorite!

Ingredients
– 1 part Red Wine (try Taron Rioja)
– 1 part Coca-Cola de Mexico

Garnish: Lemon Wedge

Directions: Fill a glass with ice, and combine equal parts red wine and cola. Garnish with lemon wedge.

*A bottle of Taron Rioja makes around 8-10 Kalimotxo’s, with 3-4oz of red wine per serving.

Bittermilk Charred Grapefruit Tonic - Drink Recipe

CHARRED GRAPEFRUIT TONIC

A cool twist on a classic tonic, and easy to make! Bittermilk Charred Grapefruit is the perfect combination of citrus juices, organic cane sugar, cinchona bark, and fresh charred grapefruit peel.

Ingredients
– 1 part Rum (Try Caña Brava Rum)
– 1 part Bittermilk No. 5 Charred Grapefruit Tonic
– 1 part Club Soda

Garnish: Lime Wedge

Directions: Combine all ingredients, serve in a glass over ice. Garnish with lime wedge.

*One bottle of Caña Brava Rum and Bittermilk No. 5 Charred Grapefruit Tonic will make around 12 servings, with about 1.5oz of each ingredient per serving. You’ll have plenty of leftover rum!

 

Cheers!

 

Cocktail Recipe: How to Make a Caipirinha

Need a different drink idea, yet something still simple and summery? Try cachaça, a popular spirit in Brazil that is made from distilled sugarcane juice.

Well, what should you do with cachaça, you say? Make a caipirinha! It’s a refreshing combination of limes, sugar, and cachaça.

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Pick up a bottle of Boca Loca Cachaça for $19.99 (reg. $24.99) for the month of June! One bottle of Boca Loca Cachaça makes around 12 cocktails.

Caipirinha Cocktail Recipe

Ingredients
– 2 oz. Cachaça (we recommend Boca Loca)
– 1 lime
– 2 tsp. sugar

Directions
Cut a lime into 8 wedges. Place the lime and sugar into a rocks glass and muddle the ingredients together. Fill your glass with ice; then add the Boca Loca Cachaça. Stir vigorously to mix the sugar well before adding a lime wheel to garnish.

Download & Print Caipirinha Cocktail Recipe Card > 

 

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caipirinha-wide

Cheers!

Hillrock Estate Distillery: An Exclusive Whiskey Pairing for Father’s Day, Only at Bottles

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Hillrock Estate Distillery. Grain to Glass. Barrel to Bottles.

Bottles is proud to announce the release of our private barrel of Hillrock Estate Double Cask Rye just in time for Father’s Day.  Barrel No. 40—personally selected earlier this year at the Hudson Valley distillery, by our own Eric Taylor and Liam Maloney—was bottled last month. Each bottle is individually numbered and signed by Hillrock’s Master Distiller, Dave Pickerell, and bears a special label signifying it as a “Bottles Special Edition.”

On a beautiful winter day at Hillrock, Dave shared with us his philosophy of distilling (“Play with your whiskey. You can’t be lazy with it. You’ve got to get your glasses steamy.”) and his thoughts on what makes the estate so distinctive. And of course, we tasted. After sampling more than 8 single barrels, we settled on Barrel No. 40. We were charmed by its full, creamy and smooth mouthfeel, the Hillrock characteristic hints of clove and cinnamon, and its warm, long finish.

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Limited quantities of The Hillrock Estate Double Cask Rye – Bottles Edition, are on sale now exclusively at Bottles. Make it the perfect Father’s Day gift this year by pairing it with an AVO No. 9, a mild-to-medium cigar with a smooth and slight spicy flavor. $100 for the pair, while supplies last.

Show your dad he’s one of a kind and give him this one-of-a-kind whiskey, available only at Bottles.

 Cheers,
Katie

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Aviation Cocktail Recipe with DIY Violet Syrup (Guest Post by Parcel Apothecary)

Spring flowers are blooming and that can only mean one thing: it’s officially gin season.

Roses are wafting their allure to the city, the violets are carpeting the tree’s roots with purple smiles, and the dandelions are finding their way to the cracks in the sidewalk, slowly taking back the streets. Now is the time to utilize the short window of delicious spring flowers for a classic gin cocktail, The Aviation.

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The Aviation is aptly named for its purplish blue hue, which is derived from the lovely violet flower—a true spring ephemeral. In 1930, the Creme de Violette was dropped from the original recipe published 2 decades prior, and did not see a proper resurgence until 2007 when the liqueur was brought back to the US Market.

Creme Yvette was a popular replacement ingredient in the cocktail, which, in addition to violet flowers, includes berries. Today on the farm we made a violet syrup that can be used in place of Creme de Violette in your Aviation cocktail.

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My recipe here includes Viola tricolor, a species of violet that blooms longer than the more traditional Viola odorata, and brings a deeper color to the syrup. I prefer to follow the traditional “folk method” when making elixirs: an unmeasured, intuitive method, that is guided by taste and creativity. Just like how your Grandmother does it. Take the recipe below as a guideline, and experiment with variations to suit your sipping style.

How to Make Violet Syrup

INGREDIENTS
– 1 cup tepid water
– 1/2 cup raw honey
– A handful of viola tricolor flowers (50-100 flowers)

DIRECTIONS
Combine water and honey together and add viola tricolor flowers. Mix with a spoon until honey is dissolved and let steep for 1 hour.

Berries Option: For this syrup, we gathered a handful of ripe strawberries and muddled them in to the syrup as well, then poured the syrup through a fine mesh strainer to take out the residual fruit flesh. You could also send the fruit through a juicer, and then add to the syrup.

Voila! Viola!

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Aviation Variation
with DIY Violet Syrup

INGREDIENTS
– 2 parts Gin (we recommend Barr Hill Gin)
– 1 part lemon juice
– ¼ part Violet Syrup
– ¼ part Maraschino Liqueur

DIRECTIONS
Shake all ingredients & serve up with a Viola flower garnish.

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If you don’t have Viola tricolor growing in your backyard, you can purchase from the Parcel Cocktail Farm located at 219 Pearl Street on the South Side of Providence on Sundays from 1-5pm (excluding holidays). www.ParcelApothecary.com

Cordially,
Jessyloo Rodrigues (Herbaloo)

 

 

Rosé Wine: Color Chart with Flavors & Pairings

Rosé Wine Guide - Styles, Colors, Flavors

Have you ever had trouble deciding which rosé wine to get when shopping at a wine store?

Well, to help you out, we’ve created this handy infographic on rosé wine colors, pairings, and flavors. Looking at the color of a rosé tells you a lot about its general flavors and potential food pairings.

Most of the rosés we have on our shelves are dry, and they’re definitely not the sweet blush or white zinfandel wines you might be thinking of. Learn more about the particulars on rosé wine in our video.

The color of rosé wine ranges from a light salmon pink, all the way to a deeper ruby-pink tone. Actually made of the same grapes used in red wines, the longer a wine sits on its skins, the darker it is, and the richer and fuller it tastes.

Stop by Bottles for the best selection of rosé wines in town!

Cheers!