JCB Cocktails

Periodically we will partner with fascinating people in the wine and food worlds to create well-crafted cocktails featuring JCB Spirits. We’ve compiled a group of recipes below from both sides of the spectrum.

Happy stirring and shaking!

RECIPES FROM

The Wine World | The Food World

The Wine World

Sommelier Blending Event – February, 2020

In February 2020, Winemaker Stephanie Putnam and Proprietor Jean-Charles Boisset hosted the 10th annual blending series at Raymond Vineyards. In celebration of a decade, we invited back nine influential sommeliers from the previous nine blending events to craft this unique 2018 Cabernet Sauvignon.

These sommeliers are not only talented blenders but they also can craft a mean cocktail. To kick off the event, we asked each person to create a cocktail using one of the JCB Spirits and to put their own spin on a favorite drink. What they came up with was more delicious and inspiring then we could have imagined. Enjoy making and tasting these one-of-a-kind drinks.

Couple GlassThe Gonzalez

Created by Russell Burkett, Park House, Dallas, TX

Ingredients

  • 2 oz JCB Gin
  • .75 oz Punt E Mes
  • .25 oz Luxardo Maraschino Liqueur
  • 2 dashes of aromatic bitters

Instructions

Stir and strain into a coupe glass.

Old Fashioned GlassL’Élite (or La Fleur de Californie)

Created by Steven Ackad, A Restaurant, Newport Beach, CA

Ingredients

  • 1.25 oz JCB Gin
  • .75 oz Violet Frères “Byrrh” Grand Quinquina
  • .75 oz Greenbar Distillery “Grand Poppy Amaro”
  • Spritz or rinse of Amaro Angeleno

Instructions

Stir and strain into a double Old Fashion glass over a large ice cube. Garnish with orange and lemon twists.

Wine GlassJCB’s Socks

Created by Nick Mallon – Selland Family Restaurants, Ella, Sacramento, CA

Ingredients

  • 2 oz JCB Truffle Vodka
  • 1 oz Raymond Vineyards 2016 Sommelier Selection reduction (see instructions)
  • .5oz fresh lemon juice
  • Barspoon of black pepper and ginger purée (see instructions)

Instructions

Sommelier Selection reduction: Simmer 1oz of the Raymond Vineyards 2016 Sommelier Selection in a pot with a touch of simple syrup and cracked black peppercorns and reduce.

Black pepper and ginger purée: Purée a generous amount of shredded ginger with 1 T of ground black pepper, then soak in simple syrup overnight. Strain.

Add all the above ingredients over ice in a cocktail shaker. Shake vigorously. Double strain into an all-purpose wine glass over ice, and add a splash of soda water on top. Garnish with 1 slice of a Perigord Truffle.

Champagne FluteJCBG 21

Created by Anthony Martinez, Gaylord Texan Resort, Grapevine, TX

Ingredients

  • 2 oz JCB gin
  • .75 oz fresh lime juice
  • .75 oz lavender simple syrup
  • .5 oz finish of JCB 21 sparkling wine

Instructions

Stir and garnish with a lemon wheel and fresh lavender garnish.

Martini GlassBoisset Blossom

Created by Kenneth Luciano, Ham Sandwich Hospitality, San Francisco, CA

Ingredients

  • 1.5 oz JCB gin
  • 1.25 oz Martini Rossi Ambrato Vermouth
  • .25 oz Blume Marillen Apricot

Instructions

Stir and serve up in a martini glass. Garnish with a fresh thyme sprig and Clementine orange zest.

Collins GlassJCB Cooler

Created by Jon Arroyo, Founding Fathers, Washington, D.C.

Ingredients

  • Approximately 2 balls, cantaloupe, depending on how ripe or flavorful the fruit is.
  • 2 slices, cucumber
  • 5 to 6 mint sprigs
  • 3/4 oz lemon juice
  • 1/2 oz ginger juice or 1 T roughly chopped fresh ginger
  • 1 oz simple syrup
  • 2 oz JCB vodka
  • Splash of club soda

Instructions

In a mixing tin, add cantaloupe, cucumber, lemon juice, ginger, and simple syrup and muddle. Add vodka and ice. Shake vigorously and fine strain into a Collins glass filled with ice. Overfill the glass with ice so a little is popping out the top, then pour the mixture from the shaker so it is 7/8 full with the cocktail. Top the last 1/8 with soda or sparkling water. Garnish with melon, cucumber, and fresh mint.

The Food World

Champagne FluteFrench 69

Inspired by the French 75 created by barman Harry MacElhone in 1915 at the New York Bar in Paris.

Ingredients

  • 1 raw sugar cube
  • 1/4 oz fresh lemon juice
  • 1 oz JCB Gin
  • JCB N○ 69 Brut Rosé
  • Luxardo cherries to garnish

Instructions

Using your favorite champagne flute, drop the sugar cube into the bottom of the glass. Add lemon juice and JCB Gin, and gently stir. Top the glass with the JCB N○ 69 Brut Rosé, and garnish with 2 Luxardo cherries.

Download the recipe card.

Martini GlassJCB Caviar Gibson

Created by the Robert Branch Line, Emeryville, CA

Ingredients

  • 2 oz JCB Caviar Vodka
  • 1/2 oz Dolin Blanc Dry Vermouth
  • 1 cocktail onion and Shasetra caviar garnish

Instructions

Stir JCB Caviar Vodka and vermouth on ice, and serve up in a Martini glass. Garnish with one cocktail onion and caviar served in a mother-of-pearl spoon.

Download the recipe card.

Couple GlassTruffle Royale

Created by Heather Thompson, The Cruise Room, Denver CO

Ingredients

  • 1.5 oz JCB Truffle Vodka
  • 1 oz Dolin Blanc dry vermouth
  • 1/4 oz Sauternes
  • Extra dry or sec sparkling wine to top the cocktail
  • Lemon twist and a sprig of thyme to garnish

Instructions

Rinse a chilled coupe glass with Sauternes and dispose of any excess. Stir Truffle Vodka and Dolin Blanc together over ice, and strain into a glass. Top with sparkling wine. Garnish with a lemon twist and a sprig of thyme.

Download the recipe card.

Champagne FluteCupids Cocktail

Inspired by our JCB LIVE and Wine Styles virtual tastings, our very own Donnell Shuster put her passionate spin on classic cocktails that pair well with the delightful food prepared by JCB Chef Rafael Molina.

Ingredients

  • 1 strawberry
  • 3/4 oz fresh lemon juice
  • 1/4 oz simple syrup
  • 1 oz St. Germain elderflower liqueur
  • 2 oz JCB Vodka
  • 3 oz Charles de Fere Sparkling Brut Rosé
  • Strawberry garnish

Instructions

Muddle the strawberry, lemon juice, and simple syrup in a cocktail shaker. Add ice, the St. Germain and vodka, and shake well. Strain over fresh ice in our Passion champagne glass. Top with sparkling wine, and garnish with a strawberry. Serve and enjoy!

Old Fashioned GlassSparkling Julep

Created by Donnell Shuster

Ingredients

  • 6 mint leaves, plus a sprig for serving
  • 1/2 oz simple syrup
  • 4 oz Haute Couture Blanc
  • 1/2 oz cognac
  • 1 dash Angostura bitters
  • Lemon twist for serving

Instructions

Muddle mint leaves and simple syrup in a julep cup or rocks glass. Add champagne, cognac, and bitters. Fill glass partway with crushed ice, and stir gently to combine. Mound more crushed ice on top, and garnish with a mint sprig and a lemon twist.

Champagne FluteLemon Rosé Bellini

Created by Donnell Shuster

Ingredients

  • 1 spoonful lemon sorbet, softened
  • 1/2 oz JCB Vodka
  • 4 oz Haute Couture Rosé
  • 2 or 3 raspberries for garnish

Instructions

Combine the sorbet with the vodka in a cocktail shaker with ice. Shake vigorously. Add the champagne and stir. Strain into a chilled champagne flute, and garnish with floating raspberries.

Collins GlassBoisset Bloody Mary

Created by Donnell Shuster

Ingredients

  • 2 oz JCB Vodka
  • 1 C tomato juice
  • 1 T prepared horseradish (not creamy)
  • 4 dashes Worcestershire sauce
  • 3 dashes Tabasco sauce
  • Freshly ground pepper
  • Squeeze of fresh lime

Directions

In a cocktail mixer full of ice, combine the vodka, tomato juice, Worcestershire sauce, Tabasco sauce, horseradish, pepper, and lime. Shake vigorously, and pour into the glass. Garnish with a crispy piece of bacon, jumbo shrimp, a mini slider, or whatever your heart desires.

Champagne FluteTiffany Mimosa

Created by Donnell Shuster

Ingredients

  • 1 slice lemon
  • 2 T granulated sugar
  • 1/4 C. blue Curaçao, divided
  • 1 bottle JCB Champagne
  • 2 C. lemonade, divided
  • Thin white ribbon (optional)

Instructions

Place sugar on a small, shallow plate. Rim each champagne flute with a lemon wedge, and dip in sugar. Divide the blue Curaçao evenly between each glass. Fill halfway with champagne, then top with lemonade. If using the ribbon decoration, cut the ribbon in 6-inch pieces, and tie bows on each glass’ stem.

Champagne FluteRaspberry Mimosa

Created by Donnell Shuster

Ingredients

  • 1 lemon wedge
  • 1/4 C. granulated sugar
  • 1/4 C. raspberry sorbet
  • 4 oz. Chambord
  • 1 bottle JCB 69 sparkling Rosé
  • Raspberries for garnish

Instructions

Rim four champagne flutes with a lemon wedge, then dip in sugar. Place a small scoop of sorbet in each glass, then top with JCB 69 and a few fresh raspberries.

Collins GlassJCB Mule

Created by Donnell Shuster

Ingredients

  • 2 oz. JCB Vodka
  • 2 oz. fresh lime juice
  • 4 oz. ginger beer
  • Chilled JCB No 21 Sparkling Brut
  • Lime wedges for serving
  • Mint for serving

Instructions

Pour 1 ounce each of vodka and fresh lime juice into two glasses, then top each glass with 2 ounces of ginger beer. Pour champagne over the mixture, and garnish with limes and mint. Serve cold.

Collins GlassGin Fizz

Created by Donnell Shuster

Ingredients

  • 1 C JCB gin
  • 1 C orange juice
  • 1 C sweet and sour mix
  • 1/2 C cream or half and half
  • 2 heaping tablespoons powdered sugar
  • 1 whole egg
  • Freshly ground nutmeg for garnish

Instructions

Fill a blender 3/4 full with ice. Add all ingredients and blend until smooth. Sprinkle with freshly ground nutmeg.