Mixology by Kristine D'Angona - Nashoba Valley Winery, Distillery, Brewery and Restaurant

Make It

Shake It

Pour It

Drink It

Enjoy It - Drinks by Kristine

Cherry Lime Sangria

Cherry Lime Sangria

1 can frozen (12 ounces) limeade concentrate (defrosted)
24 ounces of water
1/4 cup simple syrup
1/4 cup lime juice
1 bottle of Nashoba Valley Winery Cherry Wine
Garnish with lime wedges.

Add all ingredients to a container and stir well. Chill for at least 24 hours to let the flavors blend together. Serve over ice with lime wedges as garnish.

Blueberry Bush Daiquiri

(Coupe Glass)

2 oz Wild Knight Rum

1 1/2 oz Semi Sweet Blueberry Wine

1 oz Simple Syrup

1/4 oz each lime and lemon juice

Garnish: Garden Blueberries and Mint

Add rum, semi sweet blueberry wine, simple syrup, lemon and lime juice to shaker with ice. Shake until well chilled. Strain into chilled coupe glass. Garnish with blueberries and mint leaf.

Lemon Lavender Martini

3 oz Perfect 10 or New Wave Gin

1 oz Lavender syrup (recipe follows)

1 oz Lemon juice

2 dashes Lemon bitters

Garnish: Lemon Peel

Add all ingredients to shaker. Add ice. Shake WELL. Strain into chilled martini glass. Garnish with lemon peel and Lavender sprig.

LAVENDER SYRUP:

Yields 1 pint of syrup

2 cups sugar

2 cups water

Handful of fresh Lavender tied together with butchers twine

Bring sugar and water to a boil. Simmer for 5-8 min. Remove from stove and steep Lavender bunch in syrup for 3 hrs.

Discard Lavender and store syrup in air tight container.

Cherry Brandy Old Fashioned

2 oz Nashoba Cherry Brandy

4-5 (good size) dashes Angostura bitters

2 bar spoons Simple Syrup

Orange peel & cherry garnish

Add simple syrup, bitters and cherry brandy to pint glass filled with ice. Stir with bar spoon. Strain into rocks glass and top with fresh ice. Garnish with orange peel and cherry.

Blueberry Bush Pucker

1 oz Semi Sweet Blueberry Wine

1 1/2 oz Nashoba Vodka

2 oz Lemon Juice

1 oz Simple Syrup

Garnish: Lemon Slice

Add all ingredients to shaker. Add ice. Shake well. Strain into high ball glass. Top with ice. Garnish with lemon slice.

Rhubarb Basil Smash

2 oz Perfect 10 or New Wave Gin

1 1/2 oz Rhubarb Syrup (recipe below)

1 oz lemon juice

6 basil leaves

3 dashes rhubarb bitters

Add all ingredients, including Bitters to shaker with ice. Shake well. Strain into Drink Local glass and top with fresh ice. Garnish with basil leaf.

Rhubarb Syrup:

1 cup sugar

1 cup water

4 cups chopped rhubarb

Bring to a boil. Simmer for 20 min. Strain through a fine mesh sieve, pushing the rhubarb through as much as possible. Cool and place in a covered container.

Peach Gin & Tonic

1 oz Gin
1/2 oz Silk
1 oz Peach Wine
3 dashes Peach Bitters
Garnish: Peach Slices and Basil from the Garden
Add ice to line of logo wine glass. Add Gin, Silk, Bitters
and Peach Wine. Top with tonic water to arch of logo. Add
fruit and basil to glass.

Peach Martini
(Chilled Martini Glass)
2 oz Silk (Peach Brandy)
1 oz Vodka
1 1/2 oz Orchard Peach Purée
Garnish: Peach Slices
Add all ingredients to shaker. Add ice. Shake well. Strain
into a CHILLED martini glass. Garnish with peach slices..

Peaches & Whiskey
(Rocks Glass)
2 oz 5 yr Whiskey
1 oz Orchard Peach Purée
1/2 oz Ginger Syrup
1/2 oz Lemon Juice
Garnish: Peach Slices and Mint
Add all ingredients to shaker. Add ice. Shake well. Strain
into a rocks glass. Top with ice. Garnish with peach slices
and mint sprig.

Blueberry Bush Daiquiri
(Coupe Glass)
2 oz Wild Knight Rum
1 1/2 oz Semi Sweet Blueberry Wine
1 oz Simple Syrup
1/4 oz each lime and lemon juice
Garnish: Garden Blueberries and Mint
Add rum, semi sweet blueberry wine, simple syrup, lemon
and lime juice to shaker with ice. Shake until well chilled.
Strain into chilled coupe glass. Garnish with blueberries
and mint leaf.

Orchard Peach Sangria

Ingredients:

4 peaches

2 bottles After Dinner Peach wine

1 c. Pink Grapefruit juice

1 c. Goya Peach Nectar

1/8 c. Lemon juice

Removed the pits from the peaches and rough chop. Purée the peaches with 1/2 cup of Peach wine.

Pour into a pitcher.

Add Pink grapefruit juice, peach nectar, and lemon juice. Stir well.

Top with remaining Peach wine.

Serve chilled and over ice with fresh peach slices.