Pio Cesare Vermouth

NV Villa Sandi Prosecco Asolo, Valdobiaddene, Italy

2024 Vietti ' Cascinetta Vietti ' Moscato d'Asti, Piedmont, Italy

2021 Llopart Brut Reserva Cava, Corpinnat, Spain

2023 Aegean Sunset Rosé, Prodom

NV Mommenpop Blood Orange Spritz

prawns, salmon, bell peppers, green peas, squid, mussels

Seafood Paella

chargrilled rack of lamb w / rosemary, garlic

Garden Burger

Sodas

lightly fried calamari, seasoned w / greek herbs

Kalamari

Horaitiki Salata

charred eggplant house yogurt, lemon, olive oil

Melitzanosalata

Colosi Salina Bianco

Marco Felluga ' MonGris ' Pinot Grigio

Case Zisola ' Noto Rosso ' Nero d'Avola

San Leonardo ' Vette ' Sauvignon Blanc

Muga Rioja Reserva

Loveblock Sauvignon Blanc

Justin ' Isosceles ' Red Blend

Villa Creek ' Farmhouse White '

Goldschmidt Chelsea ' Merlot

Cru Unoaked Chardonnay

Alain Graillot Crozes – Hermitage

Cherchi Billia Vermentino di Sardegna

Pour 1.5 cups dry white wine into a clean glass jar or stainless steel container. Stir in 0.5 cup neutral grape spirit or vodka to fortify the wine to about 18–20% ABV.

Combine wine and spirit

Cover the container and let it rest while you prepare the botanicals (no long maceration yet).

In a small saucepan combine 3 tablespoons granulated sugar and 3 tablespoons water. Warm gently over low heat, stirring until sugar dissolves. Do not boil. Remove from heat and let cool to room temperature.

If using caramel for color, stir in 1 teaspoon caramel to the cooled syrup until evenly distributed.

Place the dried wormwood, gentian root, dried sweet orange peel, bitter orange peel, cinnamon stick, clove, crushed cardamom pods, star anise, chamomile, dried rosemary, split vanilla bean (or vanilla extract), and any optional gentle bittering herb into a small muslin bag or tea infuser. This keeps the infusion clear and makes removal easy.

Create spice sachet

Add the botanical sachet to the fortified wine base. Seal the jar and store in a cool, dark place for 24 hours for a short maceration. Taste after 12–24 hours; the goal is a balanced bitter-herbal aroma without harshness. Do not exceed 48 hours for this concentrated set of botanicals, as wormwood and gentian can quickly over-extract bitterness.

After maceration, remove the botanical sachet and press gently to extract liquid back into the jar. Strain the infused wine through a fine mesh or coffee filter into a clean container to remove any small particulate.

Stir in the cooled simple syrup (with caramel if used) to the infused wine. Taste and adjust sweetness: Pio Cesare-style vermouth is balanced—aim for a perceptible but not cloying sweetness. Add more syrup, 1/2 teaspoon at a time, if needed.

If the aroma is too sharp, add 1–2 tablespoons filtered water to soften and adjust body and alcohol perceptibly. Stir to combine.

If you want a clearer product, let the bottled vermouth rest refrigerated for 24–48 hours, then decant off any sediment. For slight decolorizing only, add a very small pinch (about 0.01 tsp) of activated charcoal, swirl for a few minutes, then filter through a coffee filter—use cautiously, as charcoal can strip flavor.

Bottle the vermouth in a clean glass bottle and seal. Label with date.

Chill before serving. Serve neat over ice, with a lemon twist, or use as a vermouth in cocktails (Negroni, Americano, Manhattan-style adaptations).

Store refrigerated and consume within 2–3 months for best flavor; the added spirit and sugar slow spoilage but aromatics will fade over time.

dry white wine (Pinot Grigio or similar)

neutral grape spirit or vodka (40–50% ABV)

granulated sugar

water (for simple syrup)

caramel (optional, for color and slight bitterness)

dried wormwood (Artemisia absinthium)

dried gentian root

dried sweet orange peel

bitter orange peel (Seville) or zested fresh

cinnamon stick

cloves

cardamom pods, lightly crushed

star anise

dried chamomile flowers

dried rosemary (or fresh, finely chopped)

vanilla bean, split (or 1/4 tsp vanilla extract)

gentle bittering herb blend (optional: cinchona or quassia)

filtered water (adjust mouthfeel)

activated charcoal (optional, pinch for slight decolorizing)

Place the NV Villa Sandi Prosecco in the refrigerator for at least 3 hours before serving. For faster chilling, submerge the bottle in an ice bucket filled with equal parts ice and cold water for 20–30 minutes.

Chill Bottle

Select chilled flute or white wine glasses. If desired, fill glasses with 1/4 to 1/3 cup of ice for a very casual, chilled presentation (common in some warm climates).

Prepare Glassware

Remove foil and loosen wire cage while keeping your thumb over the cork. Hold the bottle at a 45° angle away from people and slowly twist the bottle (not the cork) to ease the cork out gently. Release the pressure with a soft pop.

Open Bottle

Tilt the glass and pour the Prosecco gently down the side to preserve bubbles. Fill each flute about two-thirds full (roughly 4–5 oz / 120–150 ml per serving).

Pour

If you prefer a lighter, lower-alcohol pour, add up to 2 tablespoons (or more to taste) of chilled soda water or sparkling mineral water to each glass and stir gently once with a bar spoon.

Optional: Top with Sparkling Water

Add a thin slice of lemon or orange to the rim or float a small wheel in the glass. Optionally tuck a sprig of fresh mint alongside the slice for aroma.

Garnish

In a large wine glass filled with ice, combine 3 tablespoons (or 1 part) of Aperol or Campari with a slice of orange. Gently pour 3 parts NV Villa Sandi Prosecco over the liqueur (approximately 4–5 oz / 120–150 ml). Top with a splash (about 1–2 tablespoons) of soda water if desired.

Build Spritz

Give the drink one gentle stir to integrate components while preserving effervescence. Garnish with the orange slice and a mint sprig. Serve immediately.

Stir & Serve

NV Villa Sandi Prosecco (Asolo, Valdobbiadene, Italy)

Optional: chilled soda water or sparkling mineral water

Optional: fresh lemon or orange slice for garnish

Optional: fresh mint sprig (for garnish)

Aperol or Campari (optional)

Fresh orange slice (optional)

Place the bottle of 2024 Vietti "Cascinetta Vietti" Moscato d'Asti in the refrigerator for at least 2 hours before serving, or in an ice bucket with ice and water for 20–30 minutes to reach an ideal serving temperature of about 6–8°C (43–46°F).

Chill the Bottle

Select clean, chilled white wine glasses or stemmed glasses. Moscato d'Asti is slightly sparkling and aromatic; use glasses that capture aromatics while allowing a gentle mousse to form. Rinse glasses with cold water and chill briefly in the fridge or freezer (5–10 minutes) if desired.

Gently wipe the top of the bottle. Using a wine opener, remove the capsule and extract the cork carefully to avoid agitating the wine. Moscato d'Asti is slightly effervescent — open slowly and tilt the bottle slightly away from guests to reduce foaming.

Open the Bottle

Hold the bottle at the base and pour slowly into each glass, filling to about one-third full (approximately 3–4 oz / 90–120 ml) to allow the aromas to concentrate and the gentle bubbles to gather. Top up as needed; avoid overfilling to preserve foam and nose.

Pouring

Serve immediately at 6–8°C (43–46°F). If not finished, reseal with a sparkling-wine stopper and keep chilled; consume remaining wine within 1–2 days for best effervescence and freshness.

Serving Temperature & Storage

Wash and slice fresh peaches or apricots into thin wedges. Arrange slices on a small plate for guests to add to their glass or enjoy alongside their pour.

Prepare Fruit Garnish

Heat a small dry skillet over medium heat. Add almond slices and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and cool on a plate.

Toast Almonds

Place soft sweet cheeses on a small board. Drizzle honey over portions or provide honey in a small dish alongside a spreading knife. Offer toasted almonds and fruit slices as accompaniments; these will complement the Moscato's floral and stone-fruit notes.

Assemble Cheese & Honey

If desired, twist a thin strip of lemon peel over the glass to release oils, then rest the twist on the rim for a subtle citrus accent. Do not leave heavy garnishes in the glass for long as they can mute aromatic intensity.

Garnish Option

2024 Vietti "Cascinetta Vietti" Moscato d'Asti (750 ml bottle)

Ice bucket with ice

Wine glasses (white wine or stemmed glasses)

Wine opener / waiter’s corkscrew

Small pitcher (optional, for decanting/chilling)

Fresh peaches or apricot slices

Lightly toasted almond slices

Soft sweet cheeses (e.g., mascarpone, ricotta, robiola)

Honey (for drizzling over cheese)

Lemon peel twist (for garnish)

Place the 2021 Llopart Brut Reserva Cava in an ice bucket filled with equal parts ice and cold water for 20–30 minutes to bring it to serving temperature (about 6–8°C / 43–46°F). If refrigerated, remove for 10–15 minutes before serving so it is slightly warmer than fridge-cold but still crisp.

Chill the bottle

Use clean flutes or white wine glasses. Rinse quickly with cold water and tip out any droplets to help maintain chill. Hold the glass by the stem to avoid warming the wine.

Prepare glassware

Keep the bottle at a 45° angle, hold the cork firmly, and gently twist the bottle (not the cork) while easing the cork out slowly. Aim for a soft sigh rather than a loud pop to preserve bubbles and avoid spillage. Remove the foil and cage prior to opening.

Open the bottle

Pour about 2–3 ounces (60–90 ml) into each flute to preserve carbonation and concentrate aromas; for white wine glasses, pour 4–5 ounces (120–150 ml). Pour gently down the side of the glass to reduce foaming. Re-cork with a sparkling wine stopper if not finishing the bottle immediately.

Add a twist: express the oils of a lemon or orange peel over each glass by giving the peel a quick snap near the rim, then drop the twist into the glass or rest it on the rim for a citrus aroma that complements the cava's bright acidity.

Serve with light bites: offer small plates of marcona almonds, thinly sliced Manchego, anchovy toasts, or smoked salmon blinis. These pairings highlight the cava’s fine bubbles, green apple and citrus notes, and toasty autolytic character.

Storage after opening: if you have leftover cava, reseal with a good sparkling wine stopper and store upright in the refrigerator. Consume within 1–3 days for best effervescence; flavors remain pleasant but bubbles will diminish over time.

bottle of 2021 Llopart Brut Reserva Cava (Corpinnat), chilled

flutes or white wine glasses

ice bucket with ice and water

fresh lemon or orange peel twists (for aroma)

light hors d'oeuvres (marcona almonds, Manchego, anchovy toast, smoked salmon blinis)

Ensure the 2023 Aegean Sunset Rosé, Prodom has been chilled to 8–10°C (46–50°F). If not chilled, place the bottle in an ice bath (equal parts ice and cold water) for 20–30 minutes, or in the refrigerator for 2–3 hours.

Check and chill

Before opening, wipe the bottle neck and foil with a clean cloth. If you like to lightly rinse the glass, pour about 1/2 cup chilled water into each wine glass, swirl and discard to remove any dust and chill the glass (optional).

Carefully cut and remove the foil, then use a corkscrew to remove the cork. Hold the bottle heel against the table and pour a small tasting amount (about 1–2 oz) into your glass to check aroma and taste. Once satisfied, pour 5–6 oz (150–180 ml) per serving into each glass, filling to the widest part of the bowl to allow the wine to breathe.

Open and pour

If serving outdoors in warm weather and you prefer the wine colder, add 2–3 ice cubes to the glass or use a chilled wine glass. Alternatively place the opened bottle back into an ice bucket to maintain temperature.

Lemon wheel: If using, cut a thin round slice of lemon and make a small slit to perch on the rim of the glass. This adds a bright citrus note and pairs well with the wine's acidity.

Mint sprig: Lightly clap the mint between your hands to release aroma and place the sprig beside the glass or float gently on the surface for a fresh aromatic lift.

Ice: If adding ice, do so sparingly (2–3 cubes) so the wine does not become overly diluted. Use only when the bottle is not cold enough or when serving in very warm conditions.

Plate the pairings on a small board or plate. Place the 2 oz of thinly sliced Manchego (or substitute) in one area, spoon the 1 oz of soft goat cheese into a small smear or quenelle, and fan the 1 oz of cured prosciutto or salami nearby.

Add the 1 oz of Marcona almonds or mixed olives in a small pile and arrange 3 slices of baguette or crackers. This combination balances the Aegean Sunset Rosé's bright fruit and saline/orange zest notes with savory, nutty and creamy textures.

Serve the board alongside the poured rosé so guests can alternate sips and bites, enhancing the wine's flavor profile. Replace items as consumed to keep presentation tidy.

2023 Aegean Sunset Rosé, Prodom (bottle)

Chilled water (for glass rinse / optional)

Thin lemon wheel (optional garnish)

Fresh mint sprig (optional)

Ice (for chilled serving, optional if serving very cold)

Aged Manchego or hard sheep's milk cheese, thinly sliced

Soft goat cheese (chèvre), room temperature

Cured prosciutto or thin salami slices

Marcona almonds or mixed olives

Crusty baguette slices or seeded crackers

Roll the blood oranges on the counter to loosen juices. Halve enough blood oranges to yield 1 cup (about 3–4 medium blood oranges). Use a citrus juicer or reamer to extract fresh juice; strain through a fine mesh sieve to remove pulp and seeds. Chill briefly if not already cold (5–10 minutes).

Prepare blood orange juice

In a large pitcher or mixing vessel, combine 1 cup fresh blood orange juice, 1 cup Aperol, 1/4 cup elderflower liqueur, 1 teaspoon orange bitters, and 1/4 cup simple syrup. Stir gently to homogenize. Taste and adjust sweetness by adding up to another tablespoon of simple syrup if needed.

Mix base

Fill six wine or stemmed glasses with one large ice cube each (or enough ice to chill). Pour approximately 3 fluid ounces (about 90 ml) of the mixed base into each glass (this uses roughly the whole mixture across six glasses). Top each glass with chilled NV Mommenpop sparkling wine, pouring slowly to fill the glass and preserve effervescence—about 2.5 to 3.5 ounces (75–100 ml) per glass depending on glass size. Stir each glass once gently with a bar spoon to integrate the sparkling wine with the base.

Build the spritzes

Garnish each glass with a thin blood orange slice on the rim and a small mint sprig tucked beside the fruit. Optionally, express a peel over each glass (twist skin over the drink) to release essential oils, then drop the peel in.

Serve immediately while the sparkling wine is fizzy. Recommend serving temperature: well-chilled components (sparkling wine and juice) and ice in glass. Estimated yield: 6 servings.

NV Mommenpop sparkling wine (or similar brut-style bottle

Blood orange juice (freshly squeezed)

Aperol

Elderflower liqueur (ex: St-Germain)

Orange bitters

Simple syrup (1:1 sugar to water)

Blood orange slices

Fresh mint sprigs

Ice (large cubes or chilled)

Rinse mussels under cold water, discard any with broken shells or that don't close when tapped. Peel and devein prawns if necessary. Cut salmon into 1-inch chunks and pat all seafood dry with paper towels. Slice squid into 1/2-inch rings. Keep seafood chilled until ready to use.

Clean and prepare seafood

Warm 2 tablespoons of the fish stock and add the saffron threads to bloom for at least 10 minutes. Keep the remaining stock warm in a saucepan over low heat (do not boil).

Heat a wide paella pan or large, shallow skillet over medium heat. Add 2 tablespoons olive oil. When shimmering, add the chopped onion and a pinch of salt. Sauté until translucent, about 5–6 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in the grated tomato and cook until liquid reduces and mixture smells sweet, about 4–5 minutes.

Make the sofrito

Push the sofrito to one side and add the remaining 1 tablespoon oil if needed. Add the red and yellow bell pepper strips and cook 3–4 minutes until slightly softened but still bright.

Add bell peppers

Add the rice to the pan and stir to coat the grains in the sofrito and oil. Toast the rice for 2 minutes, stirring so it becomes glossy. Sprinkle in the smoked paprika and black pepper and stir once to combine. Pour in the white wine and allow it to reduce almost completely, scraping any browned bits from the pan.

Pour the warm stock into the pan (including the saffron and its soaking liquid). Stir gently once to distribute evenly, then stop stirring for the remainder of the cook to allow a socarrat (crispy bottom) to form. Adjust heat to maintain a gentle simmer. Cook uncovered for about 12–15 minutes, gently shaking the pan every 4–5 minutes to prevent sticking and to check liquid level. If the rice looks too dry before tender, add up to 1/2 cup more warm stock or water.

About 8 minutes into cooking, scatter the green peas over the rice so they heat through but retain color.

When rice is about 70% done (usually after 10–12 minutes total cooking), nestle the salmon chunks and squid rings into the rice, pressing lightly so they make contact with the rice. Tuck the prawns (head or tail side up) into the rice with shells up for presentation. Distribute the mussels around the pan, hinge-side down so they steam open. Do not stir. Cover loosely with foil or a lid for 4–6 minutes, or until prawns are opaque, mussels have opened, salmon is just cooked through and rice is tender. Discard any mussels that remain closed.

Remove the pan from heat. Sprinkle chopped parsley evenly over the paella and season with additional salt if needed to taste. Cover the pan with a clean kitchen towel and let rest for 5 minutes to allow flavors to settle and juices to redistribute.

Serve the paella warm, directly from the pan. Offer lemon wedges alongside for squeezing over the seafood. Encourage guests to scrape the bottom to enjoy the socarrat if present.

raw prawns (peeled, tails on or off as preferred)

salmon (firm fillet, cut into 1-inch chunks)

squid (cleaned, bodies sliced into rings)

mussels (cleaned, debearded)

short-grain rice (paella or bomba rice recommended)

fish stock (or low-sodium chicken stock)

dry white wine

red bell pepper (thin strips)

yellow or orange bell pepper (thin strips)

frozen or fresh green peas

medium onion (finely chopped)

garlic (minced)

ripe tomato (grated or finely chopped)

extra-virgin olive oil

smoked paprika

saffron threads (crumbled and soaked)

hot water (to bloom saffron)

salt

black pepper (freshly ground)

fresh parsley (chopped)

lemon wedges

Remove the rack from the refrigerator 30 minutes before cooking so it comes closer to room temperature. Pat the rack dry with paper towels. If not Frenched, trim excess fat and silver skin leaving a thin fat cap for flavor.