Tag Archives: recipes

Let’s Get Punchy! 3 Holiday Punch Recipes

For me nothing says holiday festivities quite like a big ol’ batch of punch! Many fine parties have begun around a punch bowl. By serving punch, you’ll not only satisfy your unquenchable guests but also save yourself the crazy expense of trying to have a full bar at your shindig.

Even better yet, you can prepare most of these ahead of time! Mixing everything except the bubbly components (if your recipe calls for it!) allows the flavors to marry together. And that makes for some mighty fine punch!

The Long Hello

Fun, easy, and bubbly! This is a great budget friendly punch that will still have a major wow factor among your guests, and is full of classic holiday flavors.
Source 

Ingredients

1 3/4 cups of Apple Brandy or Calvados
1 cup St. Germain Elderflower Liqueur
10 dashes Fee Brothers Whiskey Barrel Aged Bitters
1 bottle of Sparkling Wine or Champagne (750mL)
Freshly grated nutmeg
To make an ice mold:
Using a Bundt or tube pan, place pear and apple slices in a circle on the bottom of the container. Slowly add water to submerge the fruit & freeze. Ice ring can be made 1 week ahead.

Directions
Stir Calvados, St. Germain, bitters, and 1 cup of water in a punch bowl. Add ice ring (let the mold sit at room temperature for a few minutes to loosen), then sparkling wine. Ladle punch in glasses and grate nutmeg over each glass. Serves 16.

The Old Gunwhale

Near and dear to my heart, the Old Gunwhale is a personal favorite of mine. I have made this punch time and time again, each time with a wonderful reception from guests. Despite how simple it may seem, I find that the sum is definitely greater than its parts!
Source 

For the chamomile syrup:

8 oz. water
1 cup sugar
2 tablespoons dried chamomile, or 2 chamomile tea bags

Ingredients
10 oz. Bourbon
8 oz. Fresh Grapefruit Juice
6 oz. Chamomile Syrup
1 bar spoon Fee Brother’s Cranberry Bitters

Directions
In a saucepan, place the sugar, water, and the chamomile tea bags or dried chamomile tied in a piece of cheesecloth. Bring the mixture to a boil, let it cook for a few minutes, then remove from heat to cool to room temperature.

Combine the chamomile syrup, bourbon, grapefruit juice, and bitters in your serving bowl. Add ice cubes. To serve, ladle into a glass filled with ice. Serves 10.

Kentucky Cardinal

This is my wildcard recommendation! In the mood to throw all caution to the wind? Then this gem of a punch recipe may be overkill as far as ingredients go, but if you are looking for a wildly delicious punch, then look no further!
Source

Ingredients

1 bottle of Red Wine (shiraz or a similar fruity wine)
1 cup rye whiskey
1 cup brandy
1/2 cup sweet vermouth
1/4 cup Carpano Antica
1 cup granulated sugar
1 cup Moscato d’Asti
4 cups sparkling water
Ice Block
Orange twists for garnish

Directions
Combine red wine, rye, brandy, vermouth and Carpano in a pitcher. Slowly stir in the sugar until dissolved. Refrigerate for a few hours until cold. When serving, place ice block in punch bowl and pour chilled mixture over. Top with moscato and sparkling water and serve. Garnish each glass with an orange twist. Makes 25 servings.

A note on serving vessels: Don’t have a Baccarat crystal punch bowl? Kidding, fret not my dearies! Honestly, if you have a punch bowl by all means utilize it! However for the rest of us, I have to say that a stock pot works darn well in a pinch.

Cheers!
– Jackie Blackwell

 

 

 

 

4 Classic Bourbon Cocktails for Fall

There’s nothing like that warm whiskey feelin’ to help adjust to cooler nights. So, to ready yourself for fall, here are a few of our favorite bourbon cocktail recipes. They’re classic, easy to make, and delicious to boot!

– The Stone Fence incorporates freshly pressed apple cider…live dangerously (like we do) and try a Tripping Hazard as well. Our own ‘special’ recipe, a Tripping Hazard uses Downeast Hard Cider instead of regular ‘ole apple cider. It’s the Dark N’ Stumbly of the fall!

– A Whiskey Fizz is good for your digestion, and gets you tipsy at the same time.

– Need that sophisticated look? Make a Manhattan — be sure to use Luxardo maraschino cherries — they’re possibly the best maraschino cherries out there.

To shop the recommended bourbons & ingredients, swing by Bottles, and look for our Bourbon Special display. And if you’d like to learn more about our featured whiskeys this fall, you can read our latest post here to learn even more.

FREE PRINTABLE RECIPE CARDS >
Perfect to lay out at your next party!

Stone-Fence

Stone Fence

INGREDIENTS
2 oz. Bourbon (Evan Williams 1783)
Bitters (Fee Brothers Whiskey Barrel-Aged Bitters)
Fresh pressed apple cider

DIRECTIONS
Get a big glass & fill with ice. Pour in 2 ounces of bourbon (Evan Williams 1783), and maybe, just maybe a dash of bitters. Fill with Freshly pressed cider from your local orchard. Drink it!

trippingTripping Hazard (our ‘special’ recipe)

INGREDIENTS
2 oz. Bourbon (Evan Williams 1783)
Bitters (Fee Brothers Whiskey Barrel-Aged Bitters)
Downeast Cider

DIRECTIONS
Get a big glass & fill with ice, pour in 2 ounces of Bourbon and maybe, just maybe a dash of bitters.  Fill with Downeast Cider. Drank it!

whiskey-fizz

Whiskey Fizz

­

INGREDIENTS
2 oz. bourbon (Rittenhouse Rye)
1/2 oz. simple syrup
Half a lemon
Seltzer water
Mint, lemon zest, or fruit garnish

DIRECTIONS
Get a highball or similar glass & fill with crushed ice, add 1/2 oz. simple syrup, pour in 2 oz. bourbon (Rittenhouse Rye), and squeeze in half a lemon. Stir the bejeezus out of it, top with seltzer water, and garnish with mint, lemon zest, and/or fruit.

manhatt

Just make a Manhattan, Dangit

INGREDIENTS
3 oz. bourbon (Henry McKenna)
1/2 oz. vermouth (or more to taste, use Noilly Prat Vermouth)
Bitters (Fee Brothers Whiskey Barrel-Aged Bitters)
Maraschino cherry

DIRECTIONS
Get your best martini glass. In a shaker, add 3 ounces Bourbon (Henry McKenna), toss in a few dashes of bitters, and add 1/2 ounce sweet vermouth (or more, to taste). Shake the living heck out of it & strain into your cocktail glass. Drop a maraschino cherry in there and act sophisticated.

Cheers!
Bottles <3

Point Judith Calamari Wine Pairing!

 

Who knew that Rhode Island is the squid capital of the world? Point Judith squid is not only important to the economy here (bringing in 7 million pounds a year!), but is also used in the most popular appetizer of the state, calamari. This spicy, fried, and uniquely Rhode Island dish deserves an equally flavorful, action-packed wine pairing: Domaine de Martinolles ‘Le Berceau’, a sparkling wine made in Languedoc, France.

Bubbly + Seafood = Delicious.

In Season Now: Point Judith Calamari
While calamari is not yet the official state appetizer, there is talk of trying to make it the Rhode Island official appetizer. Here in little Rhody, calamari is typically served Sicilian-style, with banana peppers and marinara sauce, giving it that perfect mixture of crunchy, spicy, and sweet.

  • Here is a recipe by Jasper White in The Summer Shack Cookbook for authentic Rhode Island Spicy & Greasy Calamari.
  • Our friends at Edible Rhody Magazine have a wonderful recipe that combines calamari with other local seafood, mussles and steamers.
  • Our local Whole Foods has a few recipes for calamari on their blog.
  • For the freshest calamari, visit your local farmers market or go straight to the fishermen such as The Local Catch, located right in Point Judith. They even have a CSF, which is a great Community Supported Fishery program.

Wine Pairing
Domaine de Martinolles is located in the Lioux wine region, which is the western most part of Languedoc, France, and is known for Mediterranean weather of both hot and dry conditions. This sparkling wine is made from the traditional Mauzac grape found in this region. The grape is picked later in the season, so wines made from it typically display flavors of green apple, with good acidity. The refreshing acidity, dryness and sweet flavors of fruit are a perfect pairing with the spicy calamari, while the wine’s crispness will cut any greasiness.

 

Photo Credit: Cellar Tracker
– Deliciously dry and crisp, with notes of green apple, pear, yeast, & some vanilla, giving it great depth of flavor.
-‘Le Berceau’ is made from the Mauzac grape, traditional to the Lioux region, and is produced in the traditional champagne method.
– ‘Le Berceau’ translates to cradle, a reference to the birthplace of sparkling wine.
– The Vergnes family has owned Domaine de Martinolles since 1926.

Visit our store to get this wine

See what else is in season! Click here >

Rosé Wine Pairing with Littleneck Clams


Littleneck clams are a classic Rhode Island dish. They’re even better with a bottle of crisp wine! Keep reading for a fantastic clam recipe from Edible Rhody and our pick for a rosé wine pairing.

Rosés make great partners with food because they are, in the way they’re made, right in between a red and white wine. Dry, not sweet, and full of light berry and citrus flavors, rosés are a lovely summertime wine.

Edible Rhody Magazine‘s summer issue includes a great Littleneck Clam recipe by Amy McCoy of poorgirlgourmet.com. She cooks Littlenecks with choriço sausage and vine-ripened tomatoes, which pairs perfectly with Ferraton ‘Samoren’ for a magical mingling of flavors.

2012 FERRATON ‘SAMOREN’
Côtes du Rhone, France

Rosés from the du Rhône region are rich and fruity without being cloyingly sweet. Composed of a blend Grenache, Syrah and Cinsault, this rosé has a rich sherbet color. A wonderful mineral finish lends itself to seafood dishes such as littlenecks and the Grenache/Syrah power duo gives the wine weight to stand up to  warm flavors such as spicy tomatoes and garlic. 
Visit our store to get this wine. (Or, have it delivered to your door if you are located in Rhode Island!)
Photo by Amy McCoy
LITTLENECK CLAMS with
GRILLED CHORIÇO & TOMATOES
By Amy McCoy, author of Poor Girl Gourmet and founder/blogger PoorGirlGourmet.com
The lemon zest and lemon juice add bright acidity to this dish. For a heartier meal, serve the clams and broth atop linguine.

 

INGREDIENTS

½ pound mild choriço sausage, casing removed, sliced in half lengthwise
1 pound vine-ripened tomatoes (Roma or other sauce tomatoes are ideal)
3 tablespoons extra-virgin olive oil
1 medium sweet onion, such as Vidalia, trimmed and sliced lengthwise into ½-inch wedges
4 medium cloves garlic—2 minced, 2 left whole
1 tablespoon fresh oregano, coarsely chopped
1 cup dry white wine
24 Littleneck clams, scrubbed clean
Kosher or sea salt
Freshly ground black pepper
4 thick slices good-quality crusty bakery bread
Grated zest of 1 lemon, plus 4 lemon wedges for serving (optional)

DIRECTIONS

Preheat the grill to medium heat or prepare coals.

Grill choriço until it is lightly charred; remove and cool slightly, then slice it crosswise into ¼-inch half-moons. Likewise, grill the tomatoes until they are lightly charred and their skins are peeling off; remove and allow to cool. Discard skins, core and coarsely chop, reserving any liquid.

Heat olive oil in a large Dutch oven or heavy stockpot with a tight-fitting lid. Add the onion and sauté until translucent, 3 to 5 minutes. Add minced garlic and oregano and sauté 1 minute.

Pour in wine. Add tomato flesh and accumulated juices. Add the choriço and stir to combine.

Place the clams in pot, increase the heat to medium-high until the liquid begins to steam. Cover the pan and simmer, stirring occasionally, until the clams have opened wide, 10–12 minutes. (Discard any unopened clams.) Season to taste.

Meanwhile, grill the slices of bread over medium heat until they are just toasted, 1–2 minutes per side. Rub one side of each slice with peeled garlic cloves.

Divide clams and broth among 4 large warm, shallow bowls. Sprinkle with lemon zest and serve with a slice of grilled bread and lemon wedges alongside. Serves 4.

VISIT

3 Spring Recipes & Italian Wine Pairings

Spring is on its way, and with it comes fresh, light dishes and wines to pair with them. If you are in the Providence area, stop by our store to check out our newest food and wine pairings display, The Spring Table. We’ve picked a few Italian wines to match springtime dishes by Edible Rhody magazine. Keep reading for: white wines from Friuli to with with a light, lemon-scented risotto; mint, frisee, and fava beans mingling to match Alto Adige’s expressive whites and lighter style reds; and Veneto wines to drink with a swordfish dish topped with an easy sauce of tomato, olive, and capers. Food photos and recipes are by Edible Rhody.

Lemon Scented Pea Risotto
A delicate risotto to match these Friuli wines.
FRIULI-VENEZIA GIULIA: Located in the very northeast corner of Italy, Friuli is bordered by Veneto to the west, Slovenia to the east and the Adriatic Sea to the south.  With lots of mountains and mostly cool temperatures, wines from Friuli tend to be very light and crisp, making them perfect matches with lighter foods.  


Fantinel Ribolla Gialla
Indigenous to Friuli, this rare wine has a stunning Ying/Yang profile of lush tropical fruits and tart citrus in a rich, full bodied style with a nutty, savory finish. Complex and engaging flavors, but not too much to overpower the delicate risotto.

Cormons Pinot Grigio Friuli Isonzo
A rich and luxurious styled Pinot-Grigio – not thin and watered down. Dense flavors of lemon custard and white flowers with a brilliant acidity that comes across as undeniably seductive and impossible to ignore. 

Risotto Recipe
By Cindy Salvato, Rhode Island Market Tours


1 large shallot, minced
1 Tbsp lemon flavored olive oil
1 ½ cups Arborio rice
4 ½ cups chicken or vegetable broth, simmering over low heat
1 Tbsp grated lemon zest
¼ cup grated Parmesan cheese
Freshly ground black pepper
1 cup freshly shucked peas
1/4 cup fresh lemon juice
1 cup fresh pea tendrils (optional)
Grated Parmigiano-Reggiano (optional)

In a 2-quart heavy saucepan over medium heat, cook the shallots in the oil for 3 minutes; stir constantly with a wooden spoon. Add the rice and cook for 3 minutes; stir constantly. Add ½ cup of broth and stir until it has been absorbed into the rice. Continue adding the remaining broth ½-cup at a time; this will take approximately 15 minutes. When all the broth has been added, stir in the lemon zest, cheese, and several grinds of pepper, peas and lemon juice. Transfer into shallow bowls and garnish with pea tendrils. Serve with grated cheese. Makes 5 ½ cups. Serves 4.

Pecorino Toscana & Fava Bean Salad
A spring salad with mint & frisee, paired with white wines from Alto Adige
 
 

ALTO ADIGE: Italy’s northern most wine region has steep, sun-drenched slopes, mineral rich soils, and a long ripening season that provide ideal conditions for crafting world-class wines. Sharing a cultural heritage with Austria, this region, also known as Sudtirol, is well known for stunning and expressive whites and lighter styled, focused reds.

 
Alois Lageder Pinot Bianco

The richness and body of Alois Lageder Pinot Bianco will remind you of Chardonnay, with additional apple and floral characteristics. This wine pairs well this fresh bean salad recipe, providing a rich foil to the full flavors of the salty cheese and the bitterness of the frisse.

Alois Lageder Muller Thurgau
A hybrid of Riesling and Silvaner, this may be the best wine you’ve never heard of. Alois Lageder Muller Thurgau is medium bodied, with flavors of fresh, ripe stone fruits, and hints of nutmeg and white flowers. A heavenly wine that will pair very well with the mint element of the salad.

Fava Bean Salad Recipe
Chef/Owner Brian Kingford, Bacaro
12 ounces (1½ cups) fava beans, skin on, removed from pods
Juice of 1 lemon
Pinch of kosher salt
Capezzana or other estate-grown extra-virgin olive oil as needed
5 ounces (¾ cup) of Pecorino Toscano, cubed into ¼-inch dice
6 leaves fresh mint, cut in fine julienne
4 cups mâche, washed and dried
1 head frisee, washed and dried
Fresh-cracked black pepper
 
Blanch the fava beans in boiling water for 1 minute; cool and then remove skins. Whisk together the lemon juice, salt and 2 tablespoons of the olive oil. Add the beans, Pecorino and mint and toss to coat. Divide the bean mixture among six plates, creating a well in the center of each. Divide mâche and frisee evenly and nestle into the wells. Drizzle each salad with additional olive oil and add a pinch of black pepper. Serves 6. *Note: Baby Boston or Bibb lettuce can be substituted if mache isn’t available.
 
 
 
Swordfish with Tomato, Olive, & Caper Sauce
Try this simple dish with a white and red wine from Veneto.
VENETO: In the north-east of Italy, this region is best known for Prosecco, Amarone and Soave. Warm and sunny, Veneto produces a significant amount of wine, from light and easy whites to concentrated, rich, full-bodied reds.

Inama Soave
Soave is the region, Garganega is the grape. This is a great food wine because its flavors are more savory than fruity. Expect roasted almonds and wild flowers, like chamomile and elderflowers. A perfect pairing with the meaty, rich Swordfish and Tomato Sauce.

Scaia Corvina
Corvina is one of the primary grapes used to make Amarone and Ripasso wines. This wine has beautiful aromas and flavors of red flowers, black cherries and raspberries. Medium bodied – not too heavy – this wine will not overpower the flavor of the swordfish, but will not shrink away from the Tomato and Caper Sauce.


Swordfish Recipe
By Cindy Salvato, Rhode Island Market Tours


This sauce is very easy to make and it is versatile too. If you are in the mood for mussels or clams, simply put the shellfish in the sauce, place over medium heat, cover and let them steam open.

2 tsp olive oil
2 cloves garlic, minced
1/4 cup chopped pitted Sicilian or Kalamata olives
2 tsp brined capers, drained
1 (14.5-ounce) can diced tomatoes, undrained
6 to 4-6 oz. pieces of fresh swordfish
Salt and freshly ground black pepper to taste

Pre-heat oven to 375 degrees. Heat olive oil in a large nonstick skillet over medium heat. Add garlic and cook for 30 seconds. Do not let the garlic burn. Add the olives, capers, and tomatoes. Simmer lightly for 10 minutes. Cover and remove from heat. Brush baking sheet with olive oil and arrange the fish on it. Sprinkle with salt and pepper; bake for 10-12 minutes or until the fish flakes easily with a fork. To serve, place a piece of fish on each dish and spoon the sauce over the fish. Serve any left over sauce on the side. Serves 6.

New Years Champagne Cocktail Ideas

Happy New Year everyone! We thought it might be nice to share some information about Champagne and Sparkling Wine, and super-easy, festive cocktail recipes you can make to share with friends and family. As your local wine store here in Providence, Bottles is here to help you find what you need for New Years! From beer that drinks like Champagne, to a huge range of cold bubbly, and to very large bottles of liquor, we’ve got you covered!
There’s no better way to celebrate than with a bottle of bubbly. Whether it is Cava from Spain, a Prosecco from Italy, or a Champagne from France, nothing else quites says a celebration like a bottle of sparkling wine.
Sparkling Wine types can be confusing; depending on where the wine comes from determines the name. For instance, Champagne comes from a specific region in France, and only wines that are made in Champagne can be called Champagne.
Prosecco is from northeast Italy, and is generally fresh, light, and has a lovely effervescence. If you are throwing a party and want the Champagne pop minus the Champagne price, try Prosecco. It pairs wonderfully with cheese plates, fruit plates, appetizers, chips & dip, and more.
A great value sparkling wine is Charles de Fere, which pairs with almost anything, and especially party foods such as dips, snacks, and cheese.

If  you need more help, feel free to stop by the store or contact us!

* New Years Cocktail Recipes *
Sparkling Wine is nice to begin with,
and even better paired with specialty liqueurs.
SPARKLING WINE + ST. GERMAIN Enjoy St. Germain, a lovely Elderflower liqueur, with Sparkling Wine. Pour 1/2 part St. Germain and top with Brut Champagne, Dry Sparkling Wine or Brut Rosé. Float half a strawberry as a garnish.
CHAMBORD + CHAMPAGNE Top off with 1/4 oz of Chambord, a black raspberry liqueur. Garnish with a raspberry.
BELLINI COCKTAIL Match with Stirrings Peach Bellini Mix. A cocktail classic, combine 1 oz. of Stirrings Bellini Mix with 3oz. of Prosecco.
We have a huge selection of sparkling wines from all over the world, both out warm on the shelves, and also cold bottles in our coolers.
There’s always a reason to celebrate!
Happy New Year!