Summer Recipes that can be served hot or cold — Pairing is very creative
This month’s recipe, Bright Bowties & Bold Flavor: A Veggie-Packed Pasta can be served hot or cold this colorful pasta dish brings rustic comfort and vibrant freshness to the table.
The best part? It pairs just as beautifully with a glass of oaky Chardonnay as it does with a bold Cabernet-Merlot blend. Try one from this months picks from different parts of the world.
Escudo Rojo Red Blend - Chile
This wine by a famous French house is attractive, dense and deep ruby red. Its heady, complex and elegant, the nose opens on notes of black cherry, blackcurrant and strawberry jam then goes on the reveal roast coffee and red pepper aromas. Mature tannins give the mid-palate a natural smoothness, revealing ripe berry fruit flavors together with delicate notes of fresh spice. The intense and complex finish reveals all the characters of the Chilean terroir, perfectly combining the elegance of Cabernet with the roundness and powerful flavors of Syrah and Carmenere.
Pairs well with root vegetable, legumes and cheese based cuisines.
Penfolds Chardonnay - Australia
A powerful, complex and dynamic wine. It has plenty of depth and length. The palate has real drive, held together by balanced acidity. The mouthfeel has a lovely texture and weight. Stone fruits provide sweetness, white peach and nectarines. The finish is long and memorable.
Pairs well with salty, spiced dishes. Asian cuisine. Nice strong cheese works too.
Orin Swift Abstract Red Blend - California
Abstract pours a deep purple core with a ruby red rim in the glass. Ripe black plum, blueberry and fresh boysenberry dominate the aromatics with complementary notes of leather and Tahitian vanilla. Bright blue and black fruits that presents richly concentrated throughout the palate, the wine closes with silky tannins and generous lift.
Pairs well with heavy earthy vegetable pastas, grilled chicken or pork.
Rombauer Chardonnay - California
This wine will delight with its ripe fruit intensity, hints of vanilla oak, a creamy mid-palate, and a buttery finish, all supported by bright acidity tying it all together.
Pairs well with creamy cheese pasta dishes. Nice strong cheese works too.
Featured Cocktails
From elegant spritzes to bold, spirit-forward blends, these curated cocktails are designed to impress. Whether you're planning a dinner party, happy hour, or a quiet night in, these recipes will elevate your sipping experience with flavor, ease, and a touch of flair.
The Original Negroni
Mix in a tall glass or shaker:
1 oz Bitters
1 oz Liqueur
1 oz Gin
Stir until cold and pour over a large ice cube. (Optional)
Top with a twist.
ENJOY!
Purple Pop Martini
INGREDIENTS
1 Shot Glass Empress Gin (1.5oz)
1 Shot Glass St. Germain Liqueur
1/2 pc. Lemon Juice
1 Honey/Lemon Pop or Stick
Sugar for Glass Rim
PROCEDURE
Lightly cover a saucer with sugar. Wet rim of a martini glass with lemon juice, swirl glass rim in the sugar and set aside.
Mix gin, liqueur and lemon juice in a shaker full of ice. Shake vigorously until frost appears on the shaker.
Pour into martini glass and garnish with honey / lemon pop or stick
Serve extremely cold. Makes one serving.
Muddled Mint Whiskey Sour
INGREDIENTS
Shot Uncle Nearest
Shot Cointreau
1/2 Shot of Lemon Juice
6 Jiggles of Ginger Bitters
PROCEDURE
Muddle 2-3 mint leaves in a martini glass or high ball glass.
Combine in all ingredients except mint in a shaker and shake until cold and pour on top of muddled fresh mint.
Pour into the glass and top with a mint leaf.
Rum Ginger Martini
INGREDIENTS
1/2 oz. Dark Run (overflowing shot)
1 oz. St. Germain Liqueur
1/2 Lime Juice (squeezed)
Splash of Ginger Beer
PROCEDURE
Mix rum, liqueur, and lime in a martini shaker with ice.
Shake until the shaker is frosty.
Pour into a martini glass
Top with ginger beer, garnish and lime.
Santa Claus Martini
INGREDIENTS
11.5 oz Vodka (1 shot)
1.5 oz Cointreau (1 shot)
Lime Juice (1/2 shot)
Sparkling WIne
Grenadine (1/3 shot)
PROCEDURE
Mix the first 3 ingredients in a shaker with ice and make it really cold.
Add to a martini glass.
Top with sparkling wine.
Pour grenadine down the middle.
Hot Cider
INGREDIENTS
32 oz. of Fresh Apple Cider
4 Sticks of Cinnamon
1 tsp of Nutmeg
Uncle Nearest Whiskey
PROCEDURE
Place cider, cinnamon and nutmeg into large saucepan and bring to a quick simmer on high heat, reduce heat to low and simmer for 15 minutes.
Pour 8oz of cider into a mug, add one cinnamon stick from the cooked cider and 1/2 shot of Uncle Nearest.
Serve warm.
Orange Ginger Blossom
INGREDIENTS
1 Shot of Tequila
1/2 Shot of Grand Marnier
1/2 Shot of Simple Syrup
1/4 Shot of Real Lime Juice
Orange for Garnish
GInger Bitters
PROCEDURE
Mix all ingredients except orange garnish and ginger bitters into a shaker.
Shake until frost appears.
Pour in a highball glass, and add ice from the shaker.
Top with orange and ginger bitters.
Jekyll and Hyde
INGREDIENTS
1.5 oz. Jack Daniel's Whiskey (overflowing shot)
1 oz. Jekyll & Hyde Licorice Liqueur
1/2 Lime Juice (squeezed)
1 oz. Simple Syrup
PROCEDURE
Add all ingredients into a martini shaker with ice.
Shake until shaker is frosty.
Pour into martini glass and serve.
Pink Mamma
INGREDIENTS
1.5 oz (1 shot glass full) Tequila Reposado
1 oz. Simple Syrup
Splash Pink Grapefruit Juice
1/4 Lime
1 Tbsp. Sugar for Glass Rim (optional)
2 oz. Ginger Ale (for virgin option)
PROCEDURE
Place sugar onto a saucer and spread evenly. Cut a small piece of lime, line the rim of the martini glass. Turn glass rim upside down onto the sugar and coat the rim of the glass. Set aside.
Combine tequila, simple syrup, remaining juice from squeezed lime into a cocktail shaker with ice.
Shake the mixture until the shaker has frost on the outside of the shaker.
Remove top of shaker and pour cocktail into glass.
Top off glass with a splash of pink grapefruit juice until your cocktail appears pink.
Serve in your favorite martini glass.
FOR THE VIRGIN VERSION: Follow the recipe above, except substitute the tequila with ginger ale and mix in the glass and stir. DO NOT USER SHAKER.
Manhattan SB
INGREDIENTS
1 Shot of Whiskey
1/2 Shot of Luxardo Maraschino Liqueur
2 Maraschino Cherries
1 Orange Peel
PROCEDURE
Start with a highball glass, and add one large cube of ice.
In a shaker of ice, add the whiskey and liqueur and shake well.
Pour drink over the ice cube, twist orange peel, and add to drink.
Top with 2 cherries.
Orange Mash
INGREDIENTS
1 Shot Jack Daniel's
1/2 Shot Grand Marnier
1/2 Shot Simple Syrup
2 Spritz of Lemon Juice
1/8 Juice of a Large Orange
Half Slice Orange Garnish
Spritz of Angostura
PROCEDURE
Mix all ingredients except orange garnish and angostura in a shaker.
Shake until frost appears.
Pour in a highball glass, and add ice from the shaker.
Top with orange and angostura.
Sipping Sense Spiked Tea
INGREDIENTS
1 Shot of Uncle Nearest Whiskey
1 Shot Rooibos Tea
1/2 Shot Cointreau
1/2 Shot Simple Syrup
Juice from a 1/4 Lemon
Angostura Bitters for Topping
PROCEDURE
Place all ingredients except bitters into a shaker of ice.
Shake until frost appears on the shaker.
Pour into a high ball glass.
Add a few ice cubes from the shaker.
Top with bitters and garnish with a lemon wedge.
Pisco Sour
INGREDIENTS
1 Shot Glass / 1.5 oz. of Pisco Liquor
1/2 Shot Glass Lime
1/3 Shot Glass Simple Syrup
1 Egg White
Angostura Bitters for Garnish
PROCEDURE
Place all ingredients into shaker half full of ice.
Shake vigorously until frost appears on the shaker.
Strain the cocktail into the glass.
Add remaining ice.
Drip 4-5 bitters on top and serve in a highball glass.
Sips, Pairings & Playful Inspiration
Wine and cocktail pairing doesn’t have to be complicated—it’s about tuning into flavor, balance, and fun. From acid and spice to salt and sweetness, the right match can elevate any moment. Explore our tips, experiment boldly, and find joy in discovering what works for your palate.
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