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| | | Liquid Farm Rose 2014 Happy Canyon, Santa Barbara 95% Mourvedre 5% Grenache
This bone dry rose is mineral w/ flavors of raspberry, pomegranate, rose water, blood orange, fleur de del & peach skins! Hours of maceration w/the mourvedre grape skins to achieve the light salmon color. 6 months neutral barrel fermentation keep the flavors true to the grape!
Food pairing: Caprese salad w/aged balsamic & Roasted vegetable & arugula panini!
Don't know much about the Mourvedre grape? |
| | | | "If life gives you limes, make Margaritas!" -Jimmy Buffet
Barsha Margarita:
1 3/4 oz IXA Silver Tequila
1 oz Fruitlab Hibiscus Liqueur
1/2 oz Rhum Orange Liquer
1/2 oz fresh squeezed lime juice
1/4 simple syrup Fill cup w/ ice!
Blend or serve on the rocks
Ixa Silver Organic Tequila, Jalisco:
Aromas of baked agave. Creamy palate with mild vanilla sweetness & tropical fruit. Finishes w/ a hint of pepper.
Fruitlab Hibiscus Organic Liquer, Los Angeles, CA
Floral aromas & tangy berry flavors make it an ideal ingredient for great modern cocktails!
Rhum Orange Liquer, Venezuela.
Rum based, with the finest blending rums aged for 2 years with orange peels. Makes a fantastic after meal drink on the rocks, blended in cocktails.
Substitute for Triple Sec to make that Margarita extra special! |
| | | | Kilchoman Single Malt Scotch - Machir Bay Matured in first-fill bourbon casks, married & finished in oloroso sherry butts for four weeks before bottling. Creamy, sweet vanilla from the bourbon barrels and dark chocolate & clove from the oloroso casks. These flavors are beautifully integrated with the peat smoke – the perfect element to compliment a great cigar!
Flor de Las Antillas, May Father Cigars Toro Gordo, Nicaragua This fat cigar has hints of cocoa, sweet cedar, pepper and a bit of earth. The similarity in flavor components will bring out the best of both worlds, while the peaty smoke in the Kilchoman will arouse the spice in the flavor of the cigar! Enjoy at night after a warm Spring day! |
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| | | Epoisses Berthaut - Burgundy, France A fantastically funky in every good sense of the word, pasteurized cow’s milk round! After near extinction in France during the World Wars, Époisses de Bourgogne was resurrected in the 1950s by M. Berthaut. After being carefully hand-ladled into forms and dry-salted, each wheel takes a turn in French cave. Pair w/ onion jam & dunk w/ Barsha's crusty baguette straight from the oven! Add a glass of Burgundian white for terroir-driven perfection!
Onion Jam, Friend in Cheeses - Santa Cruz, CA Tabitha Stroup of Friend in Cheese is quoted as saying that she “doesn’t like rules when it comes to food.” This becomes clearer when you taste her fascinating jams and preserves! Her Onion Jam has notes of pickled garlic, mincemeat spice and caramelized onion. Slather this jam on a hamburger with a slice of gruyere, use it in your grilled cheeses or add it to an amazing cheeses, particularly Epoisses & call it a match made in heaven :) |
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