Landhaus Gruner

Lackner Tinnacher Sauvignon Blanc

J. Hofstatter Pinot Grigio

Domaine de Fontsainte Gris de Gris Rosé

organic white peach sangria ($9 on Wifey Wednesday)

The Wifey

Clay Shannon Chardonnay

Le Colture Sylvoz Prosecco

Drappier Grande Sendree 2010

Almacita Brut Rosé

jalapeño-infused jose cuervo traditional, lime juice, peach vanilla puree, agave, tajin rim, jalapeño, on the rocks

Spicy Peach & Vanilla Marghartia

400 conejos mezcal, cayenne honey, lemon juice, dehydrated orange wheel, on the rocks

The Smokin' Hot

mile high spirits gin, lemon juice, simple syrup, aquafaba, fresh blackberry, bitters, served up

Blackberry Gin Sour

1oz each of platino, reposado, and extra añejo

Reserva de la Familia Tequila Flight

ginger-infused 400 conejos mezcal, lemon juice, honey simple syrup, candied ginger, on the rocks

Mezcal Penicillin

organic wine slushie (red, white or mix it up). add a floater for $4: st germain, grand marnier, deep eddy peach, huckleberry vodka, tequila ($8 on Slushie Sunday)

The Misty

grizzly bear bourbon, lemon juice, maple syrup, aquafaba, toasted cinnamon stick, over a large cube

Maple Whiskey Sour

44 north huckleberry vodka, homemade lavender-mint lemonade, mint, on the rocks in a mason jar

I'm Your Huckleberry

Frozen Old Fashioned

woody creek pea flower gin, lillet blanc, lemon juice, honey simple, french sauvignon blanc, dehydrated lemon wheel, served up

The French

mile high spirits vodka, kahlua, frangelico, espresso, espresso bean garnish, served up

Espresso-Lico

acova’s selected stranahan’s barrel, sweet vermouth, cacao bitters, orange bitters, toasted dehydrated orange, dark chocolate square, served up

Cacao Manhattan

acova’s selected stranahan’s, spiced brown sugar simple syrup, angostura bitters, toasted rosemary sprig, dehydrated orange, over a large cube

Brown Sugar Spiced Old Fashioned

milagro reposado, lemon juice, banana liqueur, licor 43, cinnamon, vanilla, dehydrated banana chip, served up

Banilla Bandit

liquor 43, espresso, cinnamon, over a big cube

Carajillo

Place a stemmed wine glass or large coupe in the freezer for 5–10 minutes to chill while you assemble ingredients.

Chill Glass

Using a vegetable peeler or mandoline, slice a thin long ribbon of cucumber. Reserve one neat ribbon and one short piece to thread onto the rim. Lightly clap the dill between your palms to release aroma and set aside.

Prepare Garnish

In a cocktail shaker filled half full with ice, add gin, dry white wine, Grüner Veltliner, elderflower liqueur, and fresh lemon juice. If you prefer a slightly sweet drink, add the optional 0.25 oz simple syrup.

Combine Base Ingredients

Because the mixture contains wine and you want to avoid over-diluting or aerating, cap the shaker and gently roll or tumble the ingredients for about 10–12 seconds (or use a mixing glass and a bar spoon to stir gently for 12–15 seconds) until well chilled.

Gentle Stir

Remove the chilled glass from the freezer. Add a few large ice cubes to the glass (or a small handful of crushed ice if you prefer). Double-strain the chilled cocktail mixture into the glass to remove any small ice shards and lemon pulp. Top gently with 1 oz chilled club soda to add effervescence.

Strain & Sparkle

Drape the cucumber ribbon inside the glass so it curls against the bowl, or thread the short piece across the rim. Finish by placing the dill sprig on top (or lightly rested on the rim) to release its aroma. Serve immediately while chilled.

Garnish & Serve

Gin (London dry)

Dry white wine (chilled)

Grüner Veltliner (chilled)

Elderflower liqueur (e.g., St-Germain)

Fresh lemon juice

Club soda (chilled)

Cucumber ribbon (for garnish)

Fresh dill sprig (for garnish)

Ice (large cubes or crushed)

Optional: simple syrup

Place the bottle of Lackner Tinnacher Sauvignon Blanc in the refrigerator for at least 2–3 hours before serving, or chill in an ice bucket for 20–30 minutes if short on time. Ideal serving temperature is 8–10°C (46–50°F).

Chill the bottle

When ready to serve, remove the bottle from the refrigerator or ice bucket. Wipe any condensation from the bottle neck and base with a cloth.

Select clean white wine glasses or stemless wine tumblers. If you prefer a slightly colder drink, add a small amount of ice to each glass (about 2–3 ice cubes, approximately 2 tablespoons/0.5 cup total for 4 glasses).

Twist a lemon peel over each glass to express oils (or place a thin lemon slice on the rim). Optionally add a small sprig of mint to each glass for aroma.

Hold the bottle at the base and pour slowly into each glass, filling to roughly one-third to one-half full (about 4–5 oz / 120–150 ml per serving) to allow aromas to concentrate.

If making a light spritz: after pouring wine into the glasses, add about 1–2 tablespoons (approximately 15–30 ml total) of chilled club soda or sparkling water to each glass (divide the 0.5 cup among the 4 glasses). If using elderflower liqueur for a floral note, add about 1/4 teaspoon (approx. 1 ml) per glass (total 1 tablespoon in the batch) and gently stir once with a bar spoon.

Taste one glass and adjust: add more sparkling water for a lighter spritz, or omit if you prefer pure wine.

Serve immediately while chilled. Encourage guests to hold the glass by the stem to maintain temperature. Enjoy with light seafood, salads, goat cheese, or as an aperitif.

Lackner Tinnacher Sauvignon Blanc (chilled)

Ice (optional)

Lemon twist or thinly sliced lemon

Fresh mint sprigs (optional)

Club soda or sparkling water (chilled)

Elderflower liqueur (optional)

Place the bottle of J. Hofstatter Pinot Grigio in the refrigerator for at least 2 hours before serving so it reaches 45–50°F (7–10°C). If you need it faster, submerge the bottle in an ice-water bath for 20–30 minutes.

If using ice cubes to chill the glass, fill a sink or bowl with cold water and ice and set the glass in it for 2–3 minutes; alternatively place the glass in the freezer for 10–15 minutes. Do not leave the glass in the freezer so long that it becomes frosty.

Remove the bottle from the refrigerator or ice bath. Wipe any condensation from the bottle with a clean cloth.

Open the bottle by removing the foil capsule and using a corkscrew to gently extract the cork. Wipe the bottle neck and pour a small taste to check for any off aromas (should be fresh, floral, with crisp acidity).

Hold the glass by the stem and pour approximately 5–6 ounces (150–180 ml) of wine into the chilled white wine glass, filling it to the widest part of the bowl to allow aroma development.

If desired, garnish with a lemon twist or a thin lemon wheel placed on the rim or floated in the wine to accentuate citrus notes. Do not over-garnish; the wine should remain the focus.

Serve immediately. Recommend serving temperature 45–50°F (7–10°C). For an open bottle, re-cork and refrigerate; consume within 3–5 days for best freshness.

J. Hofstatter Pinot Grigio (chilled)

White wine glass (chilled)

Lemon twist or thin lemon wheel (optional)

Ice (for chilling, optional)

Place the bottle of Domaine de Fontsainte Gris de Gris Rosé in the refrigerator for at least 2 hours before serving, or 30–45 minutes in an ice bucket with water and ice until well chilled (target 8–10°C / 46–50°F).

If using fruit garnish, rinse the lemon and strawberries under cold water. Thinly slice one lemon or orange and halve two strawberries. Set aside on a small plate.

Optionally place 3–4 ice cubes in a large white wine glass (ice is optional; purists prefer no ice). Pour 150–180 ml of the chilled Gris de Gris Rosé into each glass (about 1 standard pour).

Serve in chilled stemware

Garnish with one lemon or orange slice on the rim and drop one strawberry half into the glass if using. Serve immediately. This presentation highlights the wine’s pale salmon color, delicate red-fruit aromas, and crisp saline minerality.

Fill a large wine glass with ice cubes (4–6). Pour 120 ml (about two-thirds of a 180 ml pour) of chilled Gris de Gris Rosé into the glass.

Build the spritz

Add 30 ml Aperol for a slightly bitter, orangey spritz or 30 ml elderflower liqueur for a floral variation (optional). Top with 120 ml soda water or sparkling mineral water.

Gently stir once to combine. Garnish with a lemon or orange slice and the halved strawberries. Serve immediately.

If the bottle is unfinished, recork and refrigerate upright. Consume within 2–3 days for best freshness; the wine’s bright fruit and saline notes decline after prolonged exposure to air.

Serve this rosé chilled and not overly cold to allow aromas to show. Pair with light Mediterranean dishes, shellfish, salumi, or Provençal salads.

Domaine de Fontsainte Gris de Gris Rosé (chilled)

Lemon slice or thin orange wheel

Fresh strawberries (halved) – optional

Soda water or sparkling mineral water

Aperol or elderflower liqueur (optional for variation)

Wash the white peaches and grapes. Pit and thinly slice peaches (about 1/4-inch thick). Halve the grapes. Place peaches and grapes in a medium bowl and refrigerate while you make the sangria base so the fruit stays cold and slightly firm.

Slice peaches and prep grapes

Lightly bruise mint leaves by clapping them between your palms or gently muddling once in the bottom of the serving pitcher to release aroma (do not pulverize). Reserve a few whole leaves for garnish.

In a 1-quart (or larger) pitcher, combine 1.5 cups dry white wine, 1/4 cup peach schnapps, 1/2 cup white peach purée, 2 tablespoons simple syrup, and 1 tablespoon fresh lemon juice.

Whisk or stir vigorously until the purée and syrup are fully incorporated. Taste and adjust sweetness by adding up to 1 additional tablespoon simple syrup if needed, or more lemon juice for brightness.

Add the prepared sliced peaches, halved grapes, and lightly-bruised mint to the pitcher with the sangria base. Stir gently to distribute fruit and mint.

Cover the pitcher and refrigerate at least 1 hour, preferably 2–4 hours. This macerates the fruit and deepens the peach flavor. Sangria can be kept refrigerated up to 24 hours (add soda just before serving).

When ready to serve, add 1 cup chilled club soda (or sparkling water) to the pitcher and stir gently to combine. Fill 4 wine glasses with ice (about 1/2 cup ice per glass).

Divide sangria and fruit evenly among the glasses. Garnish each glass with a reserved mint leaf and a lemon slice or twist on the rim.

Optional: For a slightly stronger, boozier pour, float an extra 1/2 ounce peach schnapps per glass or substitute part of the club soda with prosecco.

dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)

peach schnapps

organic white peach purée (or strained fresh peach purée)

simple syrup (1:1 sugar to water), cooled

fresh lemon juice

organic white peaches, thinly sliced (leave skin on if tender)

seedless green grapes, halved

fresh mint leaves

lemon wheel or twist (for garnish)

club soda or sparkling water (chilled)

Place the wine glass in the freezer for 5–10 minutes or fill it with ice water while you prepare the drink to keep the wine chilled without over-diluting.

Chill glass

Discard ice water from the chilled glass (if used) and add fresh ice cubes until the glass is about half full.

Pour 1.5 cups of chilled Chardonnay into the prepared glass.

Add 1 tablespoon dry vermouth to introduce a subtle herbal backbone that complements the Chardonnay's fruit and makes the drink more complex.

Stir gently with a bar spoon or long spoon for 10–12 seconds to combine wine and vermouth without bruising the wine's flavors.

Add 1 tablespoon freshly squeezed lemon juice and 1 teaspoon simple syrup. Stir gently once more (5 seconds) to incorporate and balance acidity and sweetness.

Top the glass with 1/2 cup sparkling water or club soda to add lift and a lightly effervescent texture. Pour slowly down the side of the glass to preserve bubbles.

If using, add 1 dash of Angostura bitters over the top to add aromatic depth; do not stir after bitters are added so the aroma remains on the surface.

Garnish with a thin orange slice slipped onto the glass rim and a lemon twist expressed over the drink: hold the twist skin-side down above the glass and give it a quick twist to release oils, then drop it into the drink.

Serve immediately while sparkling water is effervescent and wine is chilled. Recommend pairing with light seafood, soft cheeses, or as a refreshing aperitif.

Chardonnay (preferably unoaked or lightly oaked, e.g., Clay Shannon style)

Sparkling water or club soda

Dry vermouth

Lemon juice (freshly squeezed)

Orange slice (for garnish; thin)

Lemon twist (for garnish)

Simple syrup (1:1 sugar to water)

Angostura bitters (optional, for depth)

Ice cubes

Wine glass (or large stemmed glass)

Place the Le Colture Sylvoz Prosecco in the refrigerator for at least 2 hours prior to serving (or in an ice bucket for 20–30 minutes). If you prefer a chilled glass, place the flute or coupe in the freezer for 5–10 minutes or fill with ice to cool and discard ice before pouring.

Chill bottle and glass

Roll the lemon on the counter under your palm to loosen juices. Cut a quarter of the lemon and set aside. Cut a thin orange slice for garnish. Gently clap the mint leaves between your palms to release aroma and set aside one sprig for garnish.

Prepare citrus and garnish

If you want a slightly sweeter or more aromatic Prosecco, add 1/2 tablespoon of simple syrup or honey syrup to the bottom of the chilled glass. For a faint aperitif note (Aperol spritz–style or floral elderflower), add 1/2 tablespoon Aperol or elderflower liqueur. Swirl gently to combine. Note: keep proportions light to preserve the Prosecco's effervescence.

Sweeten or add aperitif

Hold the chilled bottle at the base and tilt the glass at a slight angle (about 45°). Gently pour the Prosecco down the side of the glass to preserve bubbles, filling to roughly 2/3 full (about 4–5 ounces / 120–150 ml). If you used ice to chill the glass, discard the ice first.

Pouring

Squeeze the reserved 1/4 lemon wedge gently over the top of the Prosecco (just a quick press to add a bright citrus lift). Drop the squeezed wedge or the thin orange slice into the glass if desired. Lightly slap the mint sprig once more, then rest it on top or slip it into the drink as garnish.

Finish with citrus and garnish

Serve immediately while effervescence is lively. Offer a small stirrer or cocktail spoon if your guest added syrup or liqueur and prefers a light stir; avoid vigorous stirring to retain bubbles.

Serve

Le Colture Sylvoz Prosecco (chilled)

Fresh lemon

Fresh orange slice

Fresh mint leaves

Simple syrup (1:1 sugar to water) or honey syrup

Aperitif liqueur (optional — e.g., Aperol or elderflower liqueur)

Ice (for chilling glass or serving if making a spritz)

Flute or coupe glass

Aim to serve the Drappier Grande Sendrée 2010 at 8–10°C (46–50°F). If the bottle is at room temperature, place it in an ice bucket filled halfway with crushed ice and cold water for 15–20 minutes to rapidly chill.

If you have only a refrigerator, chill the bottle standing for 3–4 hours before service to reach the ideal temperature more gently.

Avoid freezing or prolonged storage below serving temperature — extreme cold will mute aromas; too warm will make the wine seem flabby.

Select clean, clear Champagne flutes to highlight the mousse and aromas. Alternatively, use tulip-shaped white wine glasses for more aromatic expression.

Rinse glasses with cold water and drain or briefly chill them in the refrigerator for 10–15 minutes if you prefer very cold glasses. Wipe dry just before pouring.

If using a garnish, zest a narrow strip of lemon or orange with a microplane or peeler. Express the oils over the glass by twisting the peel, then optionally rest the twist on the rim. Garnish is optional and should be used sparingly to avoid masking the wine's nuances.

Keep the bottle angled at about 45° away from people and delicate surfaces. Loosen the foil and untwist the wire cage (usually six half-turns) while keeping your thumb over the cork to prevent sudden popping.

Hold the cork firmly and twist the bottle (not the cork) slowly. You should feel the cork ease out with a soft sigh rather than a loud pop. Aim for controlled release to preserve bubbles and avoid spillage.

Wipe the lip of the bottle with a clean towel to remove any sediment or droplets.

Pour about 60–90 ml (2–3 oz) into each flute to start, then top up to 120–150 ml (4–5 oz) per glass depending on the pour size desired. Pour gently down the side of the glass to preserve effervescence and minimize foam.

Leave some space in the glass to allow aromas to develop. Serve immediately at the recommended temperature.

Advise guests to hold the glass by the stem to avoid warming the wine with their hands.

If serving a whole meal, consider opening the bottle 15–30 minutes before the first course to allow the wine to breathe slightly; for older vintage Champagne like 2010, a short rest can help the bouquet open.

If there is remaining wine, reseal with a Champagne stopper or the original cork and store upright in the refrigerator. Maintain cold temperature and re-serve within 1–3 days; expect gradual loss of mousse and some aromatic freshness each day.

Drappier Grande Sendrée 2010 (bottle)

Ice (optional, for rapid chilling)

Cold water (optional, for ice bath)

Crushed ice (for ice bucket, optional)

Champagne flutes or white wine glasses

Lemon twist or orange zest (optional garnish)

Microplane or vegetable peeler (for zest)

Ice bucket or large bowl

Towel or cloth

Bottle opener / foil cutter / waiter's corkscrew (if needed)

Place the bottle of Almacita Brut Rosé in the refrigerator or an ice bucket to get well chilled (ideally 40–45°F / 4–7°C). Chill your flute or coupe in the freezer for 5–10 minutes or place in an ice bucket briefly.

Chill

If using fresh raspberries for added fruit flavor, gently muddle 2 raspberries in the base of a mixing glass or small shaker with the lemon juice and optional simple syrup until fragrant and slightly broken down. If using raspberry liqueur instead, skip muddling.

If you prefer a subtle raspberry aroma, pour the 0.5 fl oz raspberry liqueur (or syrup) into the chilled flute first, allowing it to coat the bottom. If you muddled fresh raspberries, double-strain the muddled mix into the flute to remove seeds.

Rinse / Layer

Slowly pour 5 fl oz of chilled Almacita Brut Rosé down the side of the glass (or over the back of a spoon) to preserve bubbles and create a layered appearance. Leave a small head of foam — about 1/2 inch — to release aromatics.

Add Sparkling Wine

Taste briefly. If you prefer it sweeter, add up to 0.25 fl oz simple syrup and gently stir once with a bar spoon to incorporate without deflating the bubbles. If it needs more brightness, add a drop more lemon juice and stir gently.

Adjust Sweetness & Acidity

Garnish with a halved fresh strawberry perched on the rim or drop a single fresh raspberry into the flute. Alternatively, express a lemon twist over the top and drop it in for a citrus accent.

Garnish

Serve immediately while the wine is fully sparkling. Recommend serving with light appetizers or as a celebratory aperitif. One bottle (750 ml) will make roughly 5–6 servings of 5 fl oz each.