TUESDAY, MARCH 5th IS MARDI GRAS THIS YEAR. AND WE ALL KNOW THAT THE COCKTAIL IS KING OF THE PARTY. OUR WINE TEAM HAS PUT TOGETHER A HANDFUL OF WINE-BASED COCKTAILS FOR YOU TO ENTERTAIN YOUR GUESTS AND PATRONS WITH.

PLUS…WE’D LIKE TO HEAR ABOUT YOUR FAVORITE COCKTAILS FEATURING FARRELL DISTRIBUTING PRODUCTS! SUBMIT YOURS BY REPLYING TO THIS EMAIL WITH A RECIPE. THE WINNING SUBMISSIONS WILL BE SHARED ON THE NEXT EMAIL AND ON OUR WEBSITE!

VERMONT FRUIT DAIQUIRI
4oz Charlotte Village Winery Fruit Wine:
Peach Blossom
or Raspberry Delight
or Pelkeys & Hogans Country Blue Blueberry Wine
1 cup of ice
1 teaspoon lime juice
1 teaspoon Vermont honey
Place in a blender and puree until smooth.
Pour into a Goblet with a lime/sugar rim.
Garnish with a piece of frozen fruit dipped in honey.

PEACHY KEEN

5oz Pêche Imperiale Sparkling Wine
1oz Maine Root Ginger Brew (#00098) or Reed’s Original Ginger
Sprig of mint
Pour the Pêche Imperiale into a Champagne Flute, top with ginger beer and garnish with mint.

CLIPPER CRISP
In a mixing glass with ice, combine:
5 oz Halyard Nicole’s Extra Ginger Beer
1oz Eden Honey Crisp Ice Cider
2 dashes Angostura Bitters
Stir. Strain into a Cognac snifter with fresh ice.

TEQUILA ROSÉ
(by Boiler Room Lounge in Austin, Texas)
1/2oz Milagro Blanco Tequila
1 1/4oz strawberry rosé syrup (see below)
1/2oz fresh lime juice
ice
salt
lime wheel, to garnish

Syrup:
1/4 cup sugar
6 ounces Jean-Luc Colombo Cape Bleue Rosé
1/4 cup freeze dried strawberry powder

  1. To make the syrup, combine sugar, rosé, and strawberry powder and stir together.
  2. Combine tequila, syrup, lime juice, and ice in a shaker; shake for 15 seconds.
  3. Pour into a salted old-fashioned glass; garnish with a lime wheel.

 

INTRODUCING

 

ZUNDERT TRAPPIST “8”

“A beer that the abbey describes as ‘slightly unruly’ –  Trappist 8 is a beer you must take time to savor and understand. Chestnut-colored and bottle-conditioned, with aroma of caramel, herbs and spices; initially floral and slightly sweet; character develops from light caramel to a lovely, dry, mellow hoppy bitterness as the flavor opens. Brewed within the walls of Zundert Trappist Monastery by the monks of the abbey.”

Food Pairing Suggestions: Peking duck with hoisin sauce, goat cheeses, grilled tuna, spicy Southeast Asian cuisine, Boerenkoolstamppot (hearty mashed vegetables and potatoes, a traditional Dutch meal), mosselen (mussels).

About the Zundert Trappist Brewery

The monastery – “Abdij Maria Toevlucht” is the home of the Zundert Trappist Brewery. An opportunity for a new monastery in the Netherlands arose in 1897, when Miss Anna Catharina van Dongen from the town of Zundert gifted a piece of land to the Abbot of the Koningshoeven Abbey. It was decided that the church would build an abbey on the land, a refuge for French monks called “Our Lady of Refuge.”

After financial troubles, the brothers of Our Lady of Refuge left with their horse and cart in the direction of the Trappist Abbey of Westmalle, where they were met with open arms. The brothers were able to return home and build a church on the grounds of Our Lady of Refuge. It soon grew to become home for 80 monks, but a monastery of that size was unsustainable. In 2007, the sixth abbot of the abbey was selected, and the cattle farm came to an end. Between 2000 and 2005 several of the abbey buildings were extended and renovated. The brewery was built in 2011 and beer production started in 2013. At the moment, there are 21 monks who make up the Trappist community of Zundert.