Isaac Bowman Port Barrel Finished

Bowman Brothers Small Batch

Blanton's Straight from the Barrel

Bourbon

Blanton's Gold

Blanton's

Basil Hayden

Domaine du Roc des Boutires, Bourgogne Blanc, France.

White Burgundy

Chardonnay

Colleleva, Castelli di Jesi, Marche, Italy....

Verdicchio

Domaine La Forêt, Cuvée Gasselin, Loire, France.

Sancerre

Sauvignon Blanc

Pinot Grigio

Vermentino

Château d'Esclans

Peyrassol

Tavistock Reserve Rosé

Champagne

Brut Rosé

Moscato

Prosecco

Tavistock Prosecco, select two juices - grapefruit, cranberry, orange

Mimosa Bottle Service

Chroma Miniature Desserts

Brussels Sprouts

Add 2 oz Isaac Bowman Port Barrel Finished Bourbon, 1 oz sweet vermouth, 2 dashes aromatic bitters and 1 dash orange bitters (if using) into a mixing glass.

Stir

Fill the mixing glass with large ice cubes and stir gently for 25–30 seconds until well chilled and slightly diluted (the glass should become cold and the liquid should be clear and slightly viscous).

Add ice and stir

Place a large ice cube or fresh large sphere in an Old Fashioned (rocks) glass.

Prepare glass

Double-strain the stirred cocktail into the prepared rocks glass over the large ice cube using a julep strainer and a fine mesh strainer or just a julep strainer if fine mesh not available.

Strain

Express an orange peel over the drink (pinch the peel to release the oils) then rub the peel around the rim and drop it into the glass. Add one Luxardo or brandied cherry on a pick and serve.

Garnish

Serve immediately and enjoy. Estimated alcohol-forward cocktail — sip slowly.

Isaac Bowman Port Barrel Finished Bourbon

Sweet vermouth

Aromatic bitters

Orange bitters (optional)

Large ice cube(s)

Luxardo cherry or brandied cherry

Orange peel (for garnish)

Place a mixing glass or cocktail shaker filled halfway with ice.

Build and chill

Add 2 oz Bowman Brothers Small Batch bourbon to the mixing glass.

Add 0.25 oz simple syrup (1:1) to the bourbon.

Stir the mixture briskly with a bar spoon for 20–30 seconds (about 20–30 full rotations) until well chilled and properly diluted — the mixing glass should frost slightly.

Strain the stirred cocktail into a chilled rocks glass over one large ice cube or fresh ice.

Express an orange twist over the drink by holding the twist peel skin-side down about 2–3 inches above the glass and giving it a firm snap to release oils; run the peel around the rim and drop it into the drink as garnish.

Bowman Brothers Small Batch bourbon

Simple syrup (1:1)

Angostura bitters

Orange twist (garnish)

Ice (for stirring and serving)

If you prefer a slightly cooler experience, place the rocks glass in the freezer for 5–10 minutes or fill with ice water while you prepare.

Chill glass (optional)

If using an ice cube, select one large clear ice cube and place it in the chilled glass. If drinking neat at room temperature, skip the ice.

Measure 2 oz of Blanton's Straight from the Barrel using a jigger and pour it directly into the prepared glass over the ice cube if using.

If desired, add a splash (about 0.25 oz) of chilled water to open the aromatics and slightly reduce the proof. Stir gently once with a bar spoon to incorporate water if added.

Express the oils of an orange peel over the surface by holding the peel skin-side down over the glass and giving it a firm twist, then run the peel around the rim and drop it into the drink or discard per preference.

Garnish (optional)

Serve immediately. Sip slowly to appreciate the high-proof character, aromas, and finish.

Blanton's Straight from the Barrel bourbon

Ice (optional)

Water, chilled (optional)

Orange peel

Rocks glass (or Glencairn)

Bar spoon

Peeler or paring knife

Place the large ice cube (or several ice cubes) into a rocks glass. Add 2 oz bourbon, 0.5 oz simple syrup, and 2 dashes Angostura bitters directly into the glass.

Build and stir

Using a bar spoon, stir the mixture briskly for about 20–30 seconds to chill, dilute slightly, and integrate the flavors. Aim for a clear, slightly cold drink.

Hold the orange peel over the glass with the outer (orange) side facing down and give it a firm twist to express the citrus oils onto the surface. Rub the peel around the rim, then drop it into the glass as garnish.

Express oil and garnish

Serve immediately on the rocks and enjoy responsibly.

Bourbon whiskey

Simple syrup (1:1 sugar to water)

Large ice cube or ice

If you prefer your pour slightly colder, place the serving glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the bottle, then discard the water before serving.

Place a single large ice cube or sphere in a rocks glass.

Measure 2 oz of Blanton's Gold and pour it directly over the ice cube.

Give the glass a gentle swirl (10–15 seconds) to lightly chill and slightly dilute the bourbon. Do not stir vigorously; aim for a measured, smooth motion.

Taste the pour. If you prefer the aroma a bit more open, add up to 1 teaspoon of still water to the bourbon and gently swirl once more.

Express the oils of an orange twist over the glass by holding the twist skin-side down above the drink and giving it a quick pinch to release the oils.

Rub the twist around the rim of the glass if desired, then drop the twist into the drink or rest it on the rim.

Blanton's Gold bourbon

Ice (large cube or sphere)

Orange twist

Water (for rinsing or a few drops to open aroma)

If you prefer your bourbon slightly cooler, place a rocks glass in the freezer for 10–15 minutes or fill it with ice water while you prepare.

Place one large ice cube or ice sphere into a rocks glass. The large ice minimizes dilution while keeping the drink cool.

Add ice

Measure and pour 2 oz of Blanton's Bourbon over the ice.

Pour bourbon

If desired, add a few drops (about 1 tsp) of room-temperature water to the bourbon to help release aromatics and soften the palate. Swirl gently once.

Optional: open up the aromas

Express an orange peel over the glass by holding it skin-side down and giving it a sharp fold to release citrus oils. Rub the peel on the rim and drop it into the glass.

Optional: garnish

Serve immediately. Sip slowly to appreciate Blanton's aroma and flavor profile.

Blanton's Bourbon

Optional: orange peel (twist)

Optional: water (or a few drops)

If desired, place an Old-Fashioned glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to lightly chill the glass. Discard ice/water before serving.

Place a mixing glass or cocktail shaker (without ice if you have a mixing glass) and add 2 oz Basil Hayden bourbon and 2 dashes Angostura bitters.

Add plenty of ice to the mixing glass (enough to properly chill and dilute — roughly 4–6 large ice cubes or a large single cube around the spirit).

Stir gently for about 20–30 seconds (15–20 full strokes) until the drink is well-chilled and slightly diluted — the mixing glass should feel very cold on the outside.

Strain the stirred bourbon into the prepared Old-Fashioned glass over one large ice cube (or a few smaller cubes if you didn't chill the glass).

Express the orange peel over the drink by holding it with the outer skin facing down and pinching to release oils, then rub the peel around the rim and either drop it into the glass or discard according to preference.

If using, gently slap the basil sprig between your palms to release aromatics and rest it on the surface of the drink as an optional herbaceous accent.

Basil Hayden bourbon

Large ice cube

Small sprig fresh basil (optional)

Place the bottle in the refrigerator for 1.5–2 hours before serving, or in an ice bucket with ice and water for 20–30 minutes to reach a serving temperature of about 10–12°C (50–54°F).

Chill

Remove the bottle from the fridge or bucket. Wipe the neck and label to remove any condensation or ice melt. Bring the bottle to the serving area along with a clean wine glass for each guest.

Inspect & Prepare

Using the waiter's corkscrew, cut the capsule just below the lip and remove. Center the corkscrew in the cork and twist in until only one spiral turn remains. Pull the cork out with a steady upward motion. Wipe the bottle rim with a clean cloth or napkin to remove any cork residue.

Open the Bottle

If the bottle is slightly older or has sediment (rare for Bourgogne Blanc), decant gently into a decanter. For young, fresh Bourgogne Blancs like this, decanting is optional and often unnecessary.

Optional Decant

Pour a small tasting measure (~1–2 oz / 30–60 ml) into the first glass for the host or sommelier to check clarity and aroma. If all is well, pour about 5–6 oz (150–180 ml) per glass, filling to the widest part of the bowl to allow aromas to develop.

Pouring

Rinse and thinly slice a lemon into 4 slices. Place on a small plate near the wine so guests can add a subtle citrus note to a splash of water, cheese, or canapé if desired. Do not add lemon directly to the wine—use as a palate option only.

Prepare Lemon Slices

Slice the baguette and arrange on a board. Slice or spread the chèvre onto pieces of bread; place on the board for guests to take. These mild, creamy flavors complement the wine's acidity and texture.

Arrange Bread & Cheese

Arrange 12 light canapés (smoked salmon on rye, shrimp with lemon, or thin slices of roasted chicken) on a platter. These savory bites enhance the wine’s fruit and minerality without overpowering it.

Prepare Canapés

Place one chilled white wine glass per guest. Put the water carafe and ice bucket nearby so guests can refresh their glasses and cleanse their palate between sips.

Set Glassware & Water

Serve the wine at 10–12°C in appropriate white wine glasses. Encourage guests to look, swirl gently, sniff to appreciate primary aromas (green apple, citrus, minerality, light floral notes), then sip to note acidity, mid-palate fruit, oak influence if any, and a balanced finish. Suggest pairing with shellfish, roasted chicken, light cream sauces, goat cheese, or simply enjoyed on its own.

Store any opened bottle upright in the refrigerator and consume within 2–3 days for best freshness. Re-seal with the original cork or a vacuum stopper.

Domaine du Roc des Boutires Bourgogne Blanc

Ice bucket with ice

Cold water carafe

Lemon slices

Crusty bread or baguette (sliced)

Soft chèvre or mild triple-cream cheese

Light seafood or chicken canapé (smoked salmon, shrimp, or roasted chicken)

White wine glasses (Burgundy/Chardonnay style)

Wine opener (waiter's corkscrew)

Decanter (optional)

Place the bottle of Tavistock Reserve Chardonnay in the refrigerator for at least 2 hours before serving. If you need to chill quickly, fill an ice bucket with ice and water, submerge the bottle for 20–30 minutes.

Chill the bottle

Use clean white wine glasses. Rinse with cold water and let air-dry or dry with a lint-free cloth. Chilled glasses are optional; do not over-chill.

Prepare glassware

Ideal serving temperature for a Monterey Chardonnay is 50–55°F (10–13°C). Use a thermometer if desired. If the bottle is colder than this, let it sit at room temperature for 10–15 minutes after removing from the fridge/ice bucket.

Check serving temperature (optional)

Remove the foil capsule and wipe the top of the bottle with a clean cloth. Use a waiter’s corkscrew or wing corkscrew to slowly remove the cork, keeping the bottle upright and steady.

Open the bottle

Chardonnays generally do not require extended decanting. If you prefer slight aeration, pour the wine slowly into a decanter or serving pitcher and let it rest 10–20 minutes before serving.

Optional decanting

Pour about 4–5 ounces (120–150 ml) per glass, filling to the widest part of the bowl to allow aromas to concentrate. Serve immediately.

Present the bottle to guests (label facing them) if appropriate. Re-cork partially used bottle with original cork or a stopper and place it back in the ice bucket or refrigerator.

Serve

Recommend soft cheeses, crusty bread or light seafood such as seared scallops or grilled shrimp. Place pairing items on a small board or plate for guests to sample alongside the Chardonnay.

Offer pairing suggestions

If not finished, re-cork the bottle and refrigerate. Consume within 3–5 days for best freshness; use a vacuum wine preserver to extend life to about 7 days.

Tavistock Reserve Chardonnay (Monterey, CA)

Wine glasses (white wine)

Wine cooler or ice bucket

Small serving pitcher or decanter (optional for aeration)

Thermometer (optional)

Soft cheeses (brie, camembert)

Crusty bread or crackers

Light seafood (seared scallops or grilled shrimp)

Place the bottle of Verdicchio in the refrigerator for at least 2–3 hours before serving. If short on time, submerge the bottle in a cold ice-water bath for 20–30 minutes until it reaches about 8–10°C (46–50°F).

Remove the bottle from the fridge 5 minutes before opening to avoid shocking the wine and to allow aromas to breathe slightly.

Using a corkscrew, carefully remove the cork. Wipe the neck of the bottle with a clean cloth or napkin to remove any sediment or cork particles.

If you prefer the wine slightly less austere (a touch more open), pour 30 ml of room-temperature still water into the bottle, swirl gently to mix, then proceed to decant or pour. This is optional and recommended only for very young, tightly wound Verdicchios.

Optional light opening

Select a stemmed white wine glass (tulip-shaped). Add 2–3 ice cubes only if serving very cold in a warm environment; otherwise serve without ice to preserve aromatics.

Pour wine into the glass to about one-third full (approximately 120–150 ml) to allow room for swirling and aroma delivery.

Garnish: twist a thin strip of lemon peel over the glass to release oils, then lay it on the rim or float a thin lemon slice. Optionally place a small sprig of thyme or mint on the rim for visual contrast and a subtle aromatic note.

Serve chilled oysters on a bed of crushed ice with lemon wedges alongside the poured Verdicchio. The wine’s high acidity and green-apple, almond notes complement briny shellfish.

Arrange marinated olives in a small bowl and place crostini topped with ricotta and lemon zest on a board for guests. The wine pairs well with light seafood, fresh cheeses, and olive-briny snacks.

Recommend tasting: take a small sip first to appreciate the wine’s nose, then taste with a bite of the pairing (oyster or crostini) to note how flavors interact.

Verdicchio white wine (Colleleva, Castelli di Jesi)

Water (optional, to open wine slightly)

Lemon twist or thin lemon slice

Fresh herb (optional: thyme or mint sprig)

Fresh oysters, chilled

Marinated olives

Crostini with ricotta & lemon zest

Sancerre is best served chilled between 8–10°C (46–50°F). If the bottle is at room temperature, place it in an ice bucket filled with a 1:1 mix of ice and water for 15–20 minutes to bring it to temperature quickly. If you have a refrigerator, chill the bottle on its side for about 2 hours before serving.

Ideal serving temperature

If using an ice bucket, make sure the bottle is fully immersed to cool evenly. Avoid over-chilling (below 6°C / 43°F), which can mute aromas.

Carefully remove the foil capsule using a foil cutter or the small knife on a waiter's corkscrew. Wipe the top of the bottle with a clean cloth to remove any debris.

Center the corkscrew on the cork and insert until only one spiral turn remains visible. Pull the cork slowly and steadily to avoid breaking. If the bottle is screwcap, twist open without a corkscrew.

Smell the cork briefly: it can give an initial indication of any fault (musty, moldy aromas may indicate a corked wine).

Hold the bottle by the base and pour about 60–90 ml (2–3 oz) into each glass for a tasting pour, or 150–180 ml (5–6 oz) for a full serving. Fill white wine glasses to no more than one-third full to allow aromas to concentrate.

Present the glass to your guests briefly so they can notice the pale, straw to light golden color typical of Sancerre.

Swirl gently, then smell: expect pronounced citrus (lemon, lime), green apple, flint or wet stone minerality, and herbaceous notes (grass, nettle).

Taste: note the high acidity, citrus and green fruit flavors, saline/mineral finish. If the wine displays off-aromas (vinegar, wet cardboard), consider returning it to the cellar or seller.

Serve with fresh goat cheese (chevre), raw oysters, steamed asparagus, grilled white fish, or smoked salmon. The wine's high acidity and minerality complement these flavors.

Provide still water for palate cleansing between tastings. Offer small plain crackers or bread if serving cheese.

If unfinished, reseal with the original cork (inserted slightly cork-first) or a reusable stopper and refrigerate. Best consumed within 2–3 days; flavors will slowly oxidize after opening.