Stella Rosa - Black Cherry

Stella Rosa - Blackberry

Chilled Sweet Red $9.00/Glass $22.00/Bottle

Josh Cellars - Pinot Noir

Josh Cellars - Merlot

Red $9.00/Glass $22.00/Bottle

Josh Cellars - Cabernet

Sweet White $9.00/Glass $22.00/Bottle

Josh Cellars - Chardonnay

Stella Rosa - Blanco

Stella Rosa - Pinot Grigio

Organic coconut water with strawberry and a splash of lemonade.

Island Fusion

Bubbly water, with Blackberry syrup, strawberry puree and lime juice.

Blackberry Mojito

Organic coconut water, pineapple and lime juice swirl.

Coconut Refreasher

Lemon lime soda with strawberry, mint leaves and a splash of lime juice.

Strawberry Daisy

Titos handmade vodka swirled with zesty tomato mixer, garnished with celery, green olives, candied bacon, and a lime | Spicy or Regular.

Loaded Bloody Mary

Truman whisky, Cointreau, Sweet Vermouth, muddled with cherries & oranges.

Blackwater Old Fashion

Freshly brewed espresso mixed with Kahlua and chocolate vodka, topped with whipped cream and espresso beans.

Espresso Martini

Silver tequila blended with triple sec and your favorite flavor: mango, strawberry, raspberry, peach or blackberry

Classic Margarita

Peach Schnapps, Blue Curacao, Titos vodka, pineapple and orange juice.

Rivers Edge

Jose Cuervo Gold Tequila, orange juice, pineapple juice, with a splash of grenadine.

Twisted Sunrise

Peach Schnapps & sweet tea, with a splash of lemonade.

Blackwater Tea

Titos vodka & cranberry juice with a splash of pineapple.

Bay Breeze

Pina Colada

If you want a slightly more complex, stronger cocktail, measure 1 tablespoon gin into a mixing glass or the serving glass. Add 0.5 fl oz fresh lime juice and 0.25 fl oz simple syrup. If you prefer a lighter, wine-only serving, omit the gin and simply add lime and syrup.

Prepare base

Fill the serving glass about halfway with ice (approximately 1 cup). Pour 12 fl oz Stella Rosa Black Cherry gently over the ice and base mixture so the bubbles are preserved. If you prepared the gin mixture separately, stir gently with a bar spoon once after adding the wine.

Add ice and Stella Rosa

Add 2 dashes Angostura bitters atop the drink for aromatic depth. Stir once very gently to incorporate — avoid vigorous stirring to keep effervescence.

Bitters (optional)

If using fresh cherries, place 2 pitted cherries into the glass or lightly muddle 1–2 cherries in the bottom of the glass before adding ice to release flavor (muddle only if you like more cherry intensity). Float one lime wheel on top and tuck a mint sprig beside it for aroma. Drop one whole cherry onto a cocktail pick and rest it on the rim if desired.

Serve immediately while the wine is chilled and effervescent. Provide a straw if you prefer, but sipping from the glass preserves the aroma.

If you made multiple servings, chill extra bottles of Stella Rosa and keep them upright. Simple syrup keeps refrigerated for up to 2 weeks. Adjust sweetener and lime to taste—Stella Rosa Black Cherry is semi-sweet, so the lime helps balance sweetness if needed.

Stella Rosa Black Cherry (or other black cherry semi-sweet sparkling wine)

Gin (optional, for a stronger drink)

Fresh lime juice

Simple syrup (1:1 sugar to water)

Angostura bitters (optional)

Fresh black cherries or dark cherries (pitted)

Lime wheel

Fresh mint sprig (optional)

Wine glass or large stemmed glass

Bar spoon

Jigger or measuring spoons

Muddler (if using fresh cherries)

Place the fresh blackberries in the bottom of a cocktail shaker or large mixing glass. Add the simple syrup and fresh lemon juice. Use a muddler or the back of a spoon to gently crush the berries until they release juice but some berry texture remains (about 20–30 seconds).

Muddle berries

Pour the Stella Rosa Black wine into the shaker with the muddled berries. If using vodka for extra strength, add it now. Add the ice cubes to the shaker (or to the serving pitcher if making a batch).

Add spirits and ice

If making a single cocktail, cap the shaker and shake vigorously for 8–10 seconds to chill and blend. If making a pitcher, stir well for about 15–20 seconds to combine and chill.

Shake or stir

If you prefer a smoother drink, double-strain the mixture into a chilled wine glass or rocks glass filled with fresh ice to remove seeds and pulp. Alternatively, pour directly over ice for a more rustic presentation.

Strain or pour

Top each glass with the club soda (or sparkling water) to add effervescence. Gently stir once to combine, being careful not to flatten the bubbles.

Top with bubbles

Garnish with a sprig of mint and two blackberries on a cocktail pick or skewered on the rim. Serve immediately.

Garnish and serve

Stella Rosa Black (or Blackberry) wine

Fresh blackberries

Vodka (optional, for extra strength)

Fresh lemon juice

Club soda (or sparkling water)

Ice cubes

Mint leaves (for garnish)

Blackberry (for garnish)

Place the 750 ml bottle of sweet red wine in an ice bucket or a large bowl filled with ice and cold water. Let it sit for 20–30 minutes until the bottle is well chilled (ideally 45–55°F / 7–13°C). If short on time, submerge the bottle in an ice-salt mixture for 5–10 minutes to speed cooling.

Chill the bottle

If you prefer a slightly lighter, spritz-style serving, pour 120 ml (about 4 fl oz) chilled club soda into a small pitcher and keep it cold. If serving straight, skip this step. Optionally place 6 fresh berries into a small bowl to use as garnish or a light maceration for added aroma.

Prepare glasses and optional lightening

Pour 150 ml (5 fl oz) of the chilled sweet red wine into each wine glass for a standard glass serving. If you want a spritz, pour 120–150 ml wine and top with 30–60 ml club soda per glass, adjusting to taste. Do not overfill — leave room for aroma and any garnish.

Assemble a glass

If guests prefer their wine very cold and slightly diluted, add 1–2 ice cubes to each glass. Note: ice will dilute the wine as it melts, changing sweetness and body.

Optional: add ice

Float 1–2 fresh berries in each glass and optionally add a small mint sprig for contrast. Serve immediately while cold.

Use stemmed wine glasses to maintain cooler temperature in the bowl of the glass while holding by the stem to avoid warming the wine.

If chilling multiple bottles for a table or bottle service, keep them in an ice bucket beside the table and rotate bottles back into the ice between pours to maintain consistent serving temperature.

sweet red wine (e.g., Lambrusco, Brachetto, or Banyuls)

ice (optional)

club soda or sparkling water (optional, for lightening)

fresh berries (optional, for garnish; e.g., raspberries or strawberries)

mint sprig (optional, for garnish)

wine glasses (red or stemmed glasses)

ice bucket or large bowl (for chilling bottle)

cold water and ice (for ice bath)

Place the Josh Cellars Pinot Noir in the refrigerator for 30–45 minutes before serving to bring it to a light-chilled red wine temperature (approximately 55–60°F / 13–16°C). If the bottle is already at cellar temperature, chill for 15–20 minutes in the fridge. Avoid over-chilling which mutes aromas.

Select Bourgogne-style or other large-bowled red wine glasses. Rinse each glass briefly with cold water and dry, or leave slightly damp to help open aromatics. Place glasses on a flat surface for serving.

Prepare glassware

Open the bottle by removing the capsule and using a corkscrew to extract the cork carefully. Wipe the bottle rim with a clean cloth or paper towel.

Pouring: For a standard pour, fill each glass to about one-third full (4–5 oz / 120–150 ml) to allow space for swirling and releasing aromas. This bottle should serve roughly four average pours.

Place a small carafe of filtered water on the table so guests can cleanse their palate between sips. Pour about 1/4 cup per person as needed.

Water on the side

For a casual wine spritz: mix equal parts Josh Cellars Pinot Noir and chilled sparkling water in a wine glass (about 3–4 oz wine + 3–4 oz sparkling water). Garnish with an orange slice or a few fresh berries if desired.

Light spritz option

If using garnishes, add a single orange slice or lemon twist to each glass (for spritz) or float 2–3 fresh berries in the glass for a decorative touch. Do not add strong flavors that will overpower the Pinot Noir.

Garnish

A young Pinot Noir can benefit from brief exposure to air to open its aromas and soften tannins. Decanting is optional for this bottle but recommended if you notice tight aromas.

Why decant?

Pour the wine slowly into a large decanter or wide-mouth pitcher, holding the bottle at an angle and stopping when you see any sediment approach the neck (rare for filtered modern wines). Let the wine sit in the decanter for 20–40 minutes before serving for a noticeable improvement in aromatics and mouthfeel.

Quick decant method

If you don't have a decanter, pour the wine into glasses and swirl each glass vigorously for 20–30 seconds to introduce air.

Alternative: Aeration by glass

If using an older bottle with sediment, place a light source behind the neck while pouring and strain through a fine-mesh strainer or cheesecloth to catch sediment when decanting.

Straining

Josh Cellars Pinot Noir (chilled)

Wine glasses (Bourgogne-style or standard red wine)

Filtered water

Sparkling water (optional for wine spritz)

Orange slice or lemon twist

Fresh berries (raspberries or blackberries)

Large decanter or wide-mouth pitcher

Fine-mesh strainer or cheesecloth

Chill the Josh Cellars Merlot to about 56-60°F (13-16°C). If stored at room temperature, place bottle in the refrigerator for 20–30 minutes. If it's been refrigerated too cold, remove 15 minutes before serving. Use a corkscrew to carefully open the bottle.

Chill and open

Pour the Merlot into a decanter and let it breathe for 20–30 minutes to soften tannins and open fruit aromas. If you don't have a decanter, pouring the wine slowly into a clean glass pitcher or letting glasses sit for 10–15 minutes will help. Taste after decanting and again at 20–30 minutes to note the development of aromas and flavors.

Decanting (optional)

Use stemmed red wine glasses that allow swirling. Fill glasses about one-third full (approximately 5–6 oz per standard pour) so aromas can concentrate. Serve at the recommended temperature and encourage guests to swirl and sniff before tasting.

Glassware and pour

Assemble a simple cheese and charcuterie board while the wine is decanting. Arrange sliced cheddar and Gruyère (or Manchego) on a board with prosciutto or salami. Place marcona almonds or roasted mixed nuts in a small bowl or cluster them on the board. Add seedless grapes or fig halves for a sweet contrast and a small bowl of fig jam if using. Fan crackers or baguette slices around the cheeses for easy serving.

Tasting order: Start with milder cheese (Gruyère/Manchego), then cheddar, then prosciutto/salami. Alternate sips of Josh Cellars Merlot between bites to appreciate how the wine's plum and dark-fruit flavors, medium body, and soft tannins complement the saltiness and fat of the charcuterie and the nuttiness of the cheeses.

Melt 2 tbsp unsalted butter in a medium skillet over medium heat. Add the finely minced shallot and sauté for 2–3 minutes until softened and translucent, then add the minced garlic and cook 30–45 seconds until fragrant. Do not brown the garlic.

Prepare aromatics

Pour 1 cup of Josh Cellars Merlot into the skillet to deglaze, stirring to loosen any browned bits. Add 1 cup beef or chicken stock and 2 sprigs of fresh thyme. Bring to a simmer and reduce the liquid over medium-low heat until it thickens slightly and coats the back of a spoon, about 12–15 minutes.

Deglaze and reduce

Remove the thyme sprigs. Whisk in 1 tsp honey or brown sugar if desired to balance acidity, then season with 1 tsp salt and 1/2 tsp black pepper. Off the heat, swirl in remaining 1 tbsp of butter to add gloss and body. Taste and adjust seasoning. Spoon over grilled steak, roasted mushrooms, or toss with pasta for a rich pairing to the Merlot.

Finish the sauce

Josh Cellars Merlot (bottle)

Wine decanter (optional)

Stemmed wine glasses

Aged cheddar, sliced

Gruyère or Manchego, sliced

Prosciutto or thinly sliced salami

Marcona almonds or roasted mixed nuts

Seedless grapes or fig halves

Crackers or sliced baguette

Fig jam or savory fruit preserve (optional)

Unsalted butter

Shallot, finely minced

Garlic clove, minced

Josh Cellars Merlot

Beef or chicken stock

Fresh thyme sprigs

Honey or brown sugar (optional, to balance acidity)

Salt

Black pepper

Place a coupe or red-wine glass in the freezer for 5–10 minutes or fill with ice water while you prepare the cocktail to ensure the wine stays cool.

Chill glass

In a mixing glass or shaker filled with ice, add 0.5 oz brandy, 0.25 oz orange liqueur, 0.25 oz simple syrup, 0.5 oz fresh orange juice and 0.25 oz fresh lemon juice.

Measure & combine

Stir the spirit-juice mixture with a bar spoon for 15–20 seconds until well chilled and slightly diluted.

Stir to chill

Strain the chilled mixture into the prepared glass over fresh ice (if serving on the rocks) or into the chilled coupe. Gently pour 5 oz of dry red wine into the glass. Use a bar spoon to gently fold the wine into the spirit mixture once or twice to integrate without losing bubbles or over-oxidizing.

Add wine

Express the orange peel over the drink by holding the peel (outer skin down) about 2–3 inches above the glass and giving it a firm squeeze so oils spritz onto the surface. Rim the glass with the peel, then drop the peel into the drink.

Drop one brandied or maraschino cherry into the glass for a visual and flavor accent.

Serve immediately with a small cocktail napkin. If making the optional batch for bottle service: combine all batch ingredients (except orange peels, cherries and ice) in a chilled pitcher, stir to integrate, and pour into a chilled bottle. Keep chilled and serve over ice, garnishing each glass individually.

Adjust sweetness to taste by increasing or decreasing the simple syrup. Choose a medium-bodied dry red to keep the cocktail balanced. If you prefer a brighter, fruitier profile, use a fruity Merlot; for more rustic notes, choose a Chianti or Sangiovese.

dry red wine (Chianti or Merlot)

brandy

orange liqueur (Cointreau or triple sec)

simple syrup (1:1 sugar to water)

fresh orange juice

fresh lemon juice

orange peel (expressed)

brandied cherry or maraschino cherry

simple syrup (1:1)

orange peels

brandied cherries

Check the bottle for sediment and a clean cork. Chill the Josh Cellars Cabernet in the refrigerator for 15–20 minutes if it has been stored warm; ideal serving temperature is 60–65°F (15–18°C). Do not over-chill — the wine should be slightly cool but not cold.

Inspect & chill

Use a waiter’s corkscrew or wine opener to remove the foil and cork cleanly. Wipe the bottle lip with a clean cloth if needed.

Open the bottle

If the bottle is younger or you want to open up aromas, decant the wine into a room-temperature decanter and let it breathe for 30–60 minutes. Alternatively, pour the wine through a wine aerator directly into glasses to speed aeration (use immediately). If the wine is older and has sediment, decant gently and stop before pouring sediment into the decanter.

Decant or aerate (optional)

Pour about 5–6 ounces (150–180 ml) per glass, filling to the widest part of a red wine glass (about one-third full) to allow swirling and aroma development.

Pouring

Hold the glass by the stem, gently swirl to release aromas, then take a short sniff to identify notes of dark fruit, cocoa, oak, or vanilla typical of Cabernet Sauvignon.

Swirl & smell

Take a small sip, let it coat your palate, and note the balance of fruit, tannin, and acidity. Serve with the recommended cheese board items: aged cheddar, gouda, salami or other cured meats, and crackers or sliced baguette. Offer palate cleansers (water, plain crackers) between tastings.

Taste & enjoy with pairings

Recork the bottle or use a vacuum wine stopper and store standing upright in a cool, dark place or refrigerated. Consume within 3–5 days for best quality.