Tomatoes and Wine: Ripe for Pairing

Enjoying the bounty of harvest means creating dishes that celebrate the most intense character and flavors a region can deliver. Put a fresh twist on farm-to-table goodness by pairing two vine-ripened garden treasures: heirloom tomatoes and crisp, refreshing white wine.

Northern California's Sonoma County is known for some of the nation's finest vineyards. It's also a culinary destination with a wide range of farms and artisan food purveyors. The Kendall-Jackson Wine Estate and Gardens offers the best of both: sampling wine while exploring the four-acre estate's culinary garden, which offers a wide array of unique crops, including 150 varieties of heritage tomatoes.

Inspired by the annual Kendall-Jackson Heirloom Tomato Festival, which celebrates its 20th anniversary this year, these recipes are a twist on classic favorites, delighting the palate by pairing farm-fresh tomatoes with the perfect wine. A perfect accompaniment to grilled chicken, this simple tomato and mozzarella salad is only better paired with Chardonnay. Or, for an elevated take on an old southern favorite, serve up these fried green tomatoes with a glass of Sauvignon Blanc.

Find more pairing tips and recipes featuring seasonal ingredients at kj.com.

Heirloom Tomato and Mozzarella Salad Servings: 4

2 1/2	pounds heirloom tomatoes, mixed varieties
1/4	cup good quality extra-virgin olive oil
	kosher salt, to taste
	freshly ground black pepper, to taste
1/4	cup micro basil (or 1 dozen basil leaves, sliced and torn), divided
2	large balls fresh mozzarella, cut into wedges
	flaked sea salt

Slice tomatoes into 3/4- to 1-inch thick wedges. In large bowl, add tomatoes, olive oil, kosher salt, pepper and half the basil. Toss and allow to marinate 2 minutes. Arrange tomatoes and mozzarella on serving plate, alternating each. Pour marinating liquid over tomatoes and mozzarella. Garnish with remaining basil and sprinkle with sea salt and pepper.

Serve with Kendall-Jackson Grand Reserve Chardonnay. Chardonnay's flavors of orchard fruit complement the sweetness of late summer tomatoes.

Fried Green Tomatoes with Delice de la ValleeServings: 4

2	large unripe green tomatoes, sliced 1/2-inch thick
1	cup buttermilk
1/2	cup all-purpose flour
1/2	cup cornmeal
1	teaspoon kosher salt
1/4	teaspoon black pepper
2	tablespoons rice oil (or other neutral flavored oil)
1/4	teaspoon good quality sea salt
1/4	cup Delice de la Vallee
1	ounce trout caviar, for garnish (optional)
1	ounce purslane, picked

In medium bowl, soak tomatoes in buttermilk at least 30 minutes (or as long as overnight).

In large bowl, mix flour, cornmeal, kosher salt and pepper. Using tongs or fork, remove tomato slices from buttermilk and coat with cornmeal-flour mixture.

In 12-inch cast iron skillet, add oil and heat over medium-high heat. Place tomato slices in skillet in batches and fry until golden brown on both sides.

Place fried tomatoes on paper towel-lined plate and sprinkle with sea salt. Place tomatoes on serving plate and garnish with cheese, caviar, if desired, and purslane.

Serve immediately with Kendall-Jackson Vintner's Reserve Sauvignon Blanc. The crisp Sauvignon Blanc matches the acidity in the tomatoes.

Note: Fromage Blanc, cream fresh or sour cream can be substituted for Delice de la Vallee.

Wining and Dining: Refreshing ideas for easy entertaining

Whether you're hosting a small weekend get-together, a large holiday gathering or anything in between, entertaining friends and family will always provide an opportunity to create memories that last a lifetime. However, no host wants to miss out on the highlights because of an endless to-do list in the kitchen. With the right recipes and refreshments, it's easy to throw a successful, enjoyable dinner party for both you and your guests.

One way to take the guesswork out of meal planning is by starting with the wine you're planning to serve and working backwards. Chardonnay is a favorite varietal of many wine lovers and Edna Valley Vineyard has crafted award-winning, food-friendly Chardonnay from California's central coast for more than 35 years. Featuring bright layers of white peach and apricot alongside notes of pineapple and brown spice, this white wine is a sure bet to complement a range of dishes and elevate any meal.

One savory example that pairs perfectly with Chardonnay is Grilled Panzanella Salad – a quick and delicious dish that can serve a small group using a few basic ingredients and leftover bread.

For more easy entertaining recipes and ideas, visit EdnaValleyVineyard.com.

Grilled Panzanella SaladServes: 4-6

Salad
8	ounces day-old sourdough bread
2	tablespoons extra-virgin olive oil
	kosher salt
1	clove garlic
1	cup roasted red bell peppers, sliced into 1/2-inch pieces
1 1/2	cups yellow grape tomatoes, halved
1/2	cup Nicoise or Kalamata olives, halved if large
1/4	cup chopped fresh basil
1/4	cup grated Asiago cheese
Balsamic Vinaigrette
1 1/2	tablespoons golden balsamic vinegar
1/4	teaspoon minced garlic
1/4	cup extra-virgin olive oil
	salt, to taste
	pepper, to taste

Heat grill or grill pan to medium heat.

For salad: Cut bread into 1-inch thick slices. Brush both sides with olive oil and season with salt.  Grill bread on both sides until toasted and grill marks are present. When bread is cool enough to handle, rub garlic clove on both sides. Cut into 1-inch cubes.

In large bowl, combine bread, peppers, tomatoes, olives, basil and cheese.

For balsamic vinaigrette: In small bowl, combine balsamic vinegar and garlic. Whisk in olive oil in slow stream until combined. Season with salt and pepper, to taste. 

Toss vinaigrette with salad and serve immediately. Garnish with additional fresh basil and grated cheese, if desired.

Spruce up favorite bourbon or gin classic cocktail recipes with Rum

If You Like a…Bourbon Old Fashioned  
Try a…BACARDÍ 8 Old Fashioned Ingredients:

• 2 parts BACARDÍ 8 Años rum
• 1 teaspoon sugar
• 2 dashes Angostura Aromatic Bitters
• 0.5 part water
• Orange peel for garnish

Method: In an Old-Fashioned glass, pour in the sugar, water and Angostura Bitters.  Combine everything with a bar spoon (or muddler), add the BACARDÍ 8 Años. Fill the glass 3/4 of the way with large ice cubes and stir repeatedly, around 10 stirs. Top with a little fresh ice. Cut a piece of orange peel and squeeze over the cocktail before dropping it into the drink. 

If You Like a…Gin Tom Collins
Try a…GRAN RESERVA Maestro Collins Ingredients:

• 2 parts BACARDÍ GRAN RESERVA MAESTRO DE RON®
• 1 part freshly squeezed lemon juice
• 2 tsp fine white sugar (caster sugar)
• To fill: Soda or sparkling water

Method:  Pour the BACARDÍ GRAN RESERVA MAESTRO DE RON, lemon juice and caster sugar into a cocktail shaker with cubes of ice and then give it a good, hard shake. Fine strain the mixture into a serving glass and top it up with soda. Finish by garnishing it with a lemon peel.

10 Pitfalls and Promises of Collecting Fine Wine

Considering the idea of building a collection of great wines? Jim Cash, long-time collector and founder of Revel Custom Wine Cellars, shares some tips on the art of wine collecting. Whether your motivation is to diversify your investments, delight your friends or simply to have a mature beauty to decant whenever the mood strikes, consider this:

1. Measure Twice, Cut Once:  This time-worn mantra of carpenters and surgeons applies, and in this context we mean plan ahead. Wines that actually improve with age and in value are far and few between. Those that do so consistently and predictably, even more so. And they are expensive.
2. Invest Your Time:  Acquiring knowledge and a palate will take time and energy. The world of fine wine is very complicated. Not to say there needs to be any snobbery involved--you just need to develop a healthy appreciation and you'll be amply rewarded.
3. Know Your Means:  There are many wine writers and pundits espousing the notion that wine collecting can be a relatively easy and inexpensive undertaking. In the world of fine and collectible wine, this is simply not true. Collectible wines are costly to acquire and to own.
4. You Need to Drink It:  This is the foundation upon which your journey is based. As an alternative asset class, fine wine is unique in this regard. You don't "consume" collectible art, cars, watches, etc. Consuming and sharing wine with friends is the best way to appreciate it. When building a collection, be sure to account for this.
5. Critic's Scores Matter:  They may not matter to you in terms of predicting whether you will like the wine, and they also don't accurately forecast future values, but they do represent one component of a wine's resume. And not just any critic – there are critics that matter and critics that don't.
6. Provenance is Key:  A documented chain of custody from creation to present is most desirable. The more expensive the price, the more important this is. There are forgeries, gray market wines, and wines that have been improperly stored being offered for sale. Know your sources. 
7. Travel to the Vineyards:  Not only great fun, but this is the best way to gain certain fundamental insights into the soul of the wine. Wine is a living organism, and so much goes into its creation that being there and experiencing the place is essential to fostering your understanding. Learning about the people that make it, the production processes, and the winemaking philosophies will fortify your knowledge base.
8. Don't Expect to Make a Profit:  While it may be true that certain wines increase in value over time, that time horizon is long, and there are many other factors to consider. Wine is illiquid in the financial sense. Selling wine is a transaction with a lot of friction. Still, having a wine collection can save money when drinking mature wines, and it can also be a viable diversification strategy and inflation hedge.
9. You Need the Right Place to Keep It:  While seemingly obvious, this is often underestimated.  Collectible wines need to be kept in a very specific environment. Whether you use commercial storage or build a proper cellar--this is generally a costly proposition.
10. Live the Life:  Enjoy it for everything it has to offer and you will be richly rewarded. To truly know wine is to know society, culture, history, cuisine, geography, science, language, the environment, and the list goes on.  It makes one a more interesting person and contributes to a life well lived. 

Cucumber Vodka recipes. Yes Seriously.

Pinnacle® Cucumber  Refresher1 part Pinnacle® Cucumber Vodka
2 parts Tonic
1 part Fresh Lime Juice
Pour all ingredients in a glass over ice and garnish with a lime wedge.

Pinnacle® Cucumber Breeze1 part Pinnacle® Cucumber Vodka
1/4 part Fresh Lemon Juice
1 part Frozen Mixed Berries
1/4 part Pomegranate Juice
Pour all ingredients over ice into a blender and process, creating a slushy texture. Pour drink into a festive glass. Garnish with berries and cucumber wheels and/or pomegranate seeds.

Pinnacle® Cucumber Honey Deuce1 part Pinnacle® Cucumber Vodka
1/2 part Fresh Lime juice
1/2 part Honey Syrup
3 chunks or balls of Cantaloupe and Honeydew 
Muddle melon in a mixing glass until liquefied, pour all ingredients over ice shake and strain in a high ball glass. Garnish with melon balls and cucumber wheels.

Platinum 7X Vodka Cocktail Serves Smooth Taste for the Fourth of July

NEW ORLEANS -- Platinum 7X Vodka has created a recipe to put the boom in any Fourth of July celebration this holiday.

The ultra-smooth American made vodka, distilled seven times from high-quality Midwest grain, offers a taste of thoroughly executed tradition, excellent for making a patriotic cocktail as the nation celebrates its 238th year of independence.  

Platinum 7X, conveniently sold in a lightweight and stylish plastic blue bottle, will ensure all celebrations remain "uncrashable" this Fourth of July, and allows consumers more flexibility and portability while enjoying the smooth crisp taste under the fireworks.

"Whether mixing up a cocktail or simply adding it to cranberry juice, Platinum 7X delivers a super-premium experience without a super-premium price," said Tracey Clapp, marketing director, vodka.  

Careful attention throughout the distillation process insures the highest quality for every bottle of Platinum 7X, resulting in a clean, refreshing, ultra-smooth experience patriotic-sippers can take pride in.

The award-winning 80-proof vodka received two consecutive gold medals in the San Francisco World Spirits Competition in the vodka category. Additionally, The Beverage Testing Institute has rated it "Best Buy" and "Highly Recommended" for the bold impression the vodka delivers at an attractive price.

In a cocktail or simply chilled, the American-made Platinum 7X Vodka is the perfect way to celebrate Independence Day.

Enjoy this cocktail under the fireworks:

(Note: High Res Photo of the cocktail is available)

The Firecracker (makes 1)Rimmer: Before you make the cocktail add a small amount of water to a plate, just enough to coat the bottom. Then add a layer of Tajin (a mixture of salt, lime zest, and chili seasoning) to another plate. Dip the rim of the glass into the water and then into the seasoning. Slightly swirl the glass in a circle to make sure the seasoning coats the rim.
3/4 Cup Lemonade
1.5 Ounces Platinum 7X Vodka
1/8 Teaspoon Cayenne Pepper
Ice
Combine all ingredients in a glass. Stir and then sip!

Recipe and photo by Stefanie Bundalo, http://www.sarcasticcooking.com/.

Craft Beer Sales on the Rise

Craft and craft-style beers are defying recessionary trends with an impressive upward trajectory. Indeed, latest research by Mintel on the craft beer market in the US shows that sales of craft beer nearly doubled between 2007 and 2012—increasing from $5.7 billion in 2007 to $12 billionin 2012.

Moreover, the trend toward craft beer options is set to enjoy robust growth through 2017, with Mintel forecasting the segment to grow to $18 billion by 2017 — a result that will see the segment tripling in the decade between 2007 and 2017.

Jennifer Zegler , beverage analyst at Mintel, says: "The growth rates seen by craft beer are impressive, especially during a period when domestic and imported beers have shown a flat to declining performance. Unlike its domestic and imported beer counterparts, craft beer has been able to defy overall beer market trends and continue expansion during the economic downturn and subsequent slow recovery. While the craft and craft-style beer category remains a small segment of the $78 billion U.S. beer industry, the category has been able to stabilize the overall beer industry, which has experienced volume declines in the domestic and imported beer categories since 2008."

The rise of craft beer in the US has been supported by increasing consumer demand. Nearly a quarter (24%) of consumers who drink beer indicate that in 2012 they drank more craft beer sold at stores compared to 2011. Meanwhile, more than one in five (22%) report consuming more craft beer in bars or restaurants.

When looking at age, Mintel research shows that craft beer's sweet spot is with 25-34 year old consumers. While overall, some 36% of US consumers drink craft beer, half (50%) of older Millennials (25-34 year olds) do so. And craft beer also wins on taste. Some 43% of both Millennials and Generation X say that craft beer tastes better than domestic beer, compared to 32% of Baby Boomers.

Although successful, craft beer is not free from challenges. Only 17% of Millennials and 18% of Generation X say that craft beer is a better value. Instead, a majority (56%) of consumers of all ages feel that domestic beer is better value compared to craft beer. Furthermore, Mintel research found that nearly half (45%) of consumers would try more craft beers if they knew more about them.

"Despite the variety of beer releases created by craft breweries, craft beers are not yet everyday beer choices for most drinkers due to a lack of understanding about their taste profiles. To continue growing, craft beer must be its own best advocate and expand appeal beyond Millennials who are most likely to consume craft beer. An additional barrier is lack of knowledge. Craft brewers need to focus on education through tastings and classes that inform consumers about the differentiation in flavor between craft beer and other alcoholic drinks," Jennifer Zegler explains.

In addition, Mintel research found that 50% of overall craft beer drinkers express interest in locally made beer, and 25% are interested in purchasing craft beer where it was brewed. Another 39% say that they are influenced to purchase a craft beer if it has a personality to which they can relate.

"Buying local is not limited to supporting one's homebase; it also provides consumers with the ability to support towns that they do not currently call home. To bring that local feel to consumers regardless of location, craft breweries should consider partnering to create multibrewery variety packs that would offer consumers a taste of one city, state, or region. These taste-of-an-area packages would allow consumers to experience smaller breweries from their own or other geographies," Jennifer Zegler concludes.

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Baby Clydesdale Featured in Super Bowl XLVII Commercial

Super Bowl commercials are the best part of the Sunday events, and Budweiser always delivers. Check what's planned for this year! 

Budweiser has launched its first-ever Twitter account – www.twitter.com/budweiser. The account went live earlier this week.

The iconic brand marked the occasion with another "first" involving the Budweiser Clydesdales – tweeting the first photo of a member of the elite "Budweiser Clydesdales Class of 2013," a beautiful 150-pound baby born the morning of Jan. 16. It was the brand's first-ever Tweet.

Using #clydesdales, Budweiser also is asking Twitter followers of @Budweiser and Facebook friends to help name the young equine star, who will be seen by an estimated 110+ million viewers Sunday during Super Bowl XLVII.

"This newest member of the Budweiser Clydesdale family was 7 days old on the day this part of the Super Bowl commercial was filmed," said Jeff Knapper , general manager of Clydesdale operations. "A star was truly born on Jan. 16."

More than 30 baby Clydesdales are expected to be born this year at the 300-acre Warm Springs Ranch, the state-of-the-art breeding facility for the Budweiser Clydesdales in Boonville, Mo.

On Super Bowl Sunday on Feb. 3, the Budweiser Clydesdales will appear in a new 60-second spot, "Brotherhood," which chronicles the bond a Clydesdale foal shares with his trainer. Partially shot at Warm Springs Ranch, "Brotherhood" will take the Clydesdales advertising into new territory by providing a new level of access to their early years.

This is the Clydesdale's 23rd Super Bowl spot since first appearing in a big game spot in 1986.

In addition to the baby foal born this month that will appear in the spot, other young Clydesdales, including an 8-month-old and a 2-year-old, will be featured, in addition to a full hitch of eight adult horses.

2013 A MILESTONE YEAR

The Clydesdales celebrate a major milestone in 2013 – the 80th anniversary of their association with Anheuser-Busch. The Budweiser Clydesdales have been an integral part of Anheuser-Busch's heritage since April 7, 1933, and their strength and majesty symbolize Budweiser quality as well as integrity, achievement, success, perfection and team spirit. They were formally introduced to celebrate the repeal of Prohibition for beer.

"The symbol has become synonymous with Budweiser — the quality that goes into the beer, as well as the time, energy and passion we put into taking care of the horses," Knapper said.

How is the baby Clydesdale featured in the commercial doing? Both mother, 7-year-old Darla, and baby are doing well, reports John Soto , supervisor of the breeding operations at Warm Springs Ranch in mid-Missouri.

"We have had two foals born so far this year, and they're both doing very well," Soto said.

"We take great pride in each and every one of our horses, and Warm Springs Ranch is a great home," Knapper said. "The Budweiser Clydesdales are the envy of the equine world. We treat them like royalty, and they are among the best-cared-for animals in the world."

Anheuser-Busch has about 200 Clydesdales in its herd, with about half of them at Warm Springs Ranch in Cooper County.

About Warm Springs RanchWarm Springs Ranch features a 25,000-square-foot breeding barn with a veterinary lab and 10 pastures, each with a customized, walk-in shelter and free-flowing water dispensers. The farm sits on 300-plus acres of land, allowing the Clydesdales plenty of room to exercise and roam.

Dedicated staff is on site around the clock to ensure the baby Clydesdales are welcomed into the world in comfort and safety. Those Clydesdales born with the proper markings for a Budweiser Clydesdale – a bay coat, a blaze of white on the face, four white stocking feet, and a black mane and tail – have a future spot on one of the traveling hitches.

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St. Louis' Iconic Budweiser Sign Goes Digital

This is one of the coolest things to do in St. Louis... the Budweiser brewery tour. We had a change to tour the facility a couple of years ago when we were there for a wedding. We got to see the famous Clydesdales up close and personal. Their barn, which is amazing, makes this a definite a must see if you're ever in St. Louis!

It's a landmark for those who call St. Louis home, a beacon and marvel for out-of-towners who visit and visible to air travelers flying over the city. Now, the Budweiser sign that sits atop the Bevo building on the Anheuser-Busch St. Louis brewery grounds will be renovated to retain its famous classic style and design, but in a new, brighter version that uses LED technology and will be better able to withstand exposure to the elements. The new sign will be illuminated with Budweiser red and retain the same signature block typeface of the existing Budweiser sign – the font that also was used on Budweiser packaging the year the sign was first erected.

On Monday, Jan. 28, the process of dismantling the 150-foot, 14,000-pound structure began. During this phase the Budweiser letters will go dark. Once installation of the new sign is complete, Anheuser-Busch will "flip the switch" and bring the beloved sign back to illuminate the St. Louis community.

"The Budweiser sign has stood over the brewery for more than 30 years and has proudly represented Anheuser-Busch and its flagship brand, Budweiser," said Jeff Pitts , general manager of the Anheuser-Busch St. Louis brewery. "But we're preserving more than just a sign. It's a part of St. Louis, representing the bond between Budweiser and its deep roots in this community. We're excited to begin the process of being able to keep this icon shining for years to come. It will look exactly the same, but will rely on better and more energy-efficient technology."

Pending any weather delays, the entire project will take four to five weeks to complete. The new sign will be the same size and will also consist of steel framing and aluminum supports. The project exceeds $500,000 and will include the use of St. Louis-based laborers throughout the installation. Adults can view regular updates of the transformation process on Anheuser-Busch's Facebook page.

According to Anheuser-Busch records, the original Budweiser sign "has proportions as great as the name it illuminates." The "B" alone is 18 feet tall and weighs 2,400 pounds. The remaining letters are 15 feet tall and weigh about 1,600 pounds each, although the "I" is the lightest, weighing 450 pounds. When it was lit for the first time in early 1979, it replaced a 35-year-old Anheuser-Busch sign. A custom neon sign has been on top of the Bevo building for more than six decades.

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National Museum of American History Satisfies Food History Craving

New Exhibition Looks at Food, Wine and Eating in America

The Smithsonian's first major exhibition on food history—"FOOD: Transforming the American Table 1950–2000," opening at the National Museum of American History Nov. 20—explores some of the major changes in food and eating in postwar America. Among the topics on the 3,800-square-foot exhibition's menu are changes in food production and processing, in who cooks and why, where and when meals are consumed and what people know (or think they know) about what is good for them.

Julia Child's kitchen, which she donated to the museum in 2001 along with its hundreds of tools, appliances and furnishings, serves as the opening story of "FOOD," demonstrating her influence on the culinary field, food television and the ways many Americans think about food and cooking.

"Food is a fundamental subject that everyone can relate to," said Paula Johnson, museum curator and project director for the exhibition. "The second half of the 20th century was a time of rapid change in America. This exhibition taps into the widespread and robust interest in food-related topics and encourages dialogue about food and the forces and factors that influenced how and what we eat."

"FOOD" looks at the impact of innovations and new technologies and the influence of social and cultural shifts in four sections with 160 objects:
"Resetting the Table" reveals the influences of new immigrants and how the foods and flavors from Asia, Africa, the Middle East, Mexico and Central America have become an integral part of daily life for many Americans. This section also explores the impacts of the counterculture and "back to the land" movements in the 1960s and 1970s and the increased consciousness for "good food"—local, organic and artisanal.

"Wine for the Table" is devoted to the growth and expansion of American wine and winemaking after 1950. This section examines how new approaches to vineyard planting and management, new technologies and practices, and innovative marketing strategies helped winemakers overcome challenges that remained from the Prohibition era. While most of this section focuses on California, one of the most significant changes revealed is that by 2000, wine was being produced in all 50 states.
 
"New and Improved" explores how science and new technologies increased food production in the fields, processing and distribution, and how an eager American public embraced the abundance, variety and convenience. This section also looks at innovation in food preparation at home and the rise of snacking and drive-through and on-the-go eating.

"Open Table" invites visitors to take a seat at a 22-foot-long communal table, made at the museum, to share their own thoughts and experiences about food and change in America.

For more information on "FOOD," the public may visit http://food.americanhistory.si.edu/.

"FOOD" has been made possible through support from Warren and Barbara Winiarski (Winiarski Family Foundation), the Land O'Lakes Foundation, the Julia Child Foundation for Gastronomy and the Culinary Arts, the History channel, Miljenko "Mike" Grgich and the Nutrients for Life Foundation.

The exhibition is open-ended and serves as the foundation for a major initiative by the National Museum of American History to create an ongoing program on food and drink in America. The museum envisions taking food and food history to the nation through its ongoing collecting efforts and a series of symposia and intellectual exchanges, online offerings and dynamic public programs. An advisory group will counsel the museum on ongoing collecting, research, programming and fundraising efforts. In 2015, following completion of renovations in the west exhibition wing, the museum's first floor will house a state-of-the-art demonstration kitchen.

The National Museum of American History collects, preserves and displays American heritage in the areas of social, political, cultural, scientific and military history. To learn more about the museum, visit http://americanhistory.si.edu. For Smithsonian information, the public may call (202) 633-1000.

SOURCE Smithsonian's National Museum of American History

RELATED LINKS

http://americanhistory.si.ed

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What Can You Do With Pumpkin Pie Vodka

For a festive pumpkin pie holiday experience, try one of these Pinnacle Pumpkin Pie Vodka recipes:

Spiced Pumpkin
2 parts Pinnacle® Pumpkin Pie Vodka
1 part Irish Cream
Splash Half & Half
Shake with ice, strain into a cinnamon sugar rimmed martini glass, and garnish with a cherry.

Pumpkin Cider
2 parts Pinnacle® Pumpkin Pie Vodka
1 part Apple Cider
Splash of Fresh Lemon Sour
Shake with ice, strain into a caramel swirled martini glass, and garnish with an apple slice.

Chocolate Pumpkin
2 parts Pinnacle® Pumpkin Pie Vodka
1 part Creme de Cacao
1 part Chocolate Milk
Shake with ice, strain into a crushed graham cracker rimmed martini glass, and top with whipped cream.

Pumpkin Pie follows the other flavor introductions from the premium vodka in 2012, including Pineapple, Peach, Blackberry, and Cucumber Watermelon. Pinnacle Pumpkin Pie is available in select U.S. markets for a suggested retail price of $12.99. To find a store or recipe, please visit www.pinnaclevodka.com, "LIKE" Pinnacle Vodka on Facebook, or follow us on Twitter @PinnacleVodka.

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Devilishly Delicious Brandy Punch Adds Kick To Halloween Party

Adults love Halloween and for good reason – it's an opportunity to dress up in costumes and party. Whether your adult Halloween bash is a small ghoulish get-together or a big scary spooktacular, the fun should include frightening decorations (orange and black, spider webs, etc.), eerie edibles ("bone" appétit), macabre music ("Monster Mash," anyone?) and of course, devilishly delicious libations. For that last element, Satan's Spooky Punch is the perfect refreshment – fruity, crisp and thanks to Korbel Brandy , with a bit of kick. The recipe below is easy to prepare and will serve a medium-sized party.

SATAN'S SPOOKY PUNCH

Preparation time – 1 hour
Serves 10
1 cup orange Curacao
½ oz. grenadine
½ cup orange juice
¾ cup superfine sugar
4 cups Korbel California Brandy
1 liter soda water
Lemon slices

Mix the Curacao, grenadine and fruit juice. Test for sweetness and stir in sugar to taste (which probably won't require the entire amount) until it has fully dissolved. Add brandy and allow mixture to rest one hour in a cool location. Just before the party starts, pour mixture into a punch bowl over a large chunk of ice and add the soda water. Garnish with lemon slices.

Korbel has produced award-winning California brandy since 1889 and – unique among United States producers – controls production from grape to bottle. Handcrafted in small batches, Korbel Brandy is aged to perfection in premium fire-toasted oak barrels to achieve golden amber color, generous butterscotch aroma and extra smooth taste.

Celebrate responsibly

SOURCE Korbel

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