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!
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.
Stir and strain into a coupe glass.
Stir and strain into a double Old Fashion glass over a large ice cube. Garnish with orange and lemon twists.
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.
Stir and garnish with a lemon wheel and fresh lavender garnish.
Stir and serve up in a martini glass. Garnish with a fresh thyme sprig and Clementine orange zest.
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.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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.
Fill a blender 3/4 full with ice. Add all ingredients and blend until smooth. Sprinkle with freshly ground nutmeg.