This post was made in partnership with 90+ Cellars. Recipes and ideas are my own.
Here is Southern California, September is a tricky month. While much of the country is starting to get cooler temps and fall into sweater weather, here we get scorching temperatures. Weirdly, if you journey into the mountains, barely an hour away, the apple farms are heavy with fruit ready to be picked; there’s a bit of a disconnect. But that means we can continue to savor summer just a little bit longer and make some cocktail and wine choices that transition between these two seasons nicely.
With a light bubbliness, aromas of berries and rose, and a slight acidity, pairing with sweet, tart apples is a perfect pair. These three dishes we’ve picked out work as part of an appetizer spread, on their own, or even as part of a larger meal, and they all pair very well with this rosé.
“Holiday entertaining” might still be a few months away, but we think there’s always a reason to celebrate with a party and this transitional time between months, with a few extra hours of sunlight left in the day, is definitely reason enough for us! Now on to the pairings!
To start: Apple Jelly with cured ham and Manchego
An easy and quick appetizer to assemble! On water crackers or bread, layer a piece of cured ham, Manchego cheese, and a dollop of apple jelly. The fattiness of the meat and cheese with the smooth, sweetness of the apple jelly pair are lovely with the small bubbles of the wine.
Palate cleanser: Sweet and Spicy Apple Granita (full recipe below)
Enjoy this cool treat on its own, or between meals as a palate cleanser. Just don’t forget your wine! That acidity in the rosé pairs with the slight acidity found in the apple cider and lemon juice in the granita.
With the main meal: Spiced Apple Chutney (full recipe below)
While a rich, spiced chutney might seem like a heavy match for rosé, the 90+ Cellars Lot 49 Sparkling Rosé lightens the dish up and the spices work really well together. The chutney can be enjoyed on a slice of toasted bread, or alongside a main dish like pork.
Sweet and Spicy Apple Granita
3 cups apple cider
3 tablespoons maple syrup
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1-1/2 tablespoon freshly squeezed lemon juice
In a medium sized sauce pan, combine all the ingredients and bring to just under a boil. Remove from heat and whisk to combine. Pour into a 9×12 baking pan and place in the freezer. After 30-45 minutes, whisk mixture to break up any ice chunks. Wait one hour and with a fork, scrape through the mixture so that it is chunky. Wait an additional hour and scrape the fork through again, fluffing up the mixture. Freeze until ready to serve.
1 tablespoon olive oil
1/4 cup finely chopped shallots
2 diced and peeled apples (I used Gala)
1/4 cup seedless raisins
1 tablespoon yellow mustard seeds
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/4 teaspoon kosher salt
2 tablespoons apple cider vinegar
2 tablespoons water
Heat a small saucepan over medium-high heat. Add oil; swirl to coat. Add shallots; cook 1 minute, stirring constantly. Add apple; cook 3 minutes, stirring frequently. Stir in raisins, mustard seeds, sugar, pepper, cloves, ginger and salt. Add vinegar and 2 tablespoons water; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until apples are tender and most of liquid is absorbed. Serve warm or let cool and transfer to an air-tight container. Refrigerate for up to one week.
If you’d like to find out more about 90+ Cellars Lot 49 Rosé and all their wines, please visit them at: ninetypluscellars.com/
We’ve been posting some decadent cocktails and boozy treats over on our Instagram these last few months and now we’re rounding them up here on the site so you all don’t have to go searching all over the place to find them. We did two cocktails: a S’Mores Campfire Cocktail and a frozen blended Cookies and Cream cocktail. And also created a boozy Cold Brew and Chocolate Whoopie Pie situation that we’re still craving.
Dessert cocktails have their place alongside their more serious cousins, and sometimes we just want a treat, right?! Each photo below will pop open the recipe in a separate window. Have a favorite? Let us know! You can always tag your creations on social with #stirandstraindrinks so we can check out what you made.
What happens when you combine chocolate-y Kerrygold Irish Cream, amaro, beer, a slight mist of smokey Islay Scotch and a blow torch?! One amazing dessert beer cocktail! You don’t need to an actual campfire to enjoy these S’Mores Campfire cocktails.
Kerrygold Campfire Cocktail
2 oz Kerrygold Irish Cream
.5 oz amaro
2-3 oz Smoked Porter beer
Mist of a Smoky Islay Scotch
In a mixing glass, combine Kerry Gold Irish Cream and amaro over ice. Stir to chill 20 seconds. Pour in beer and stir gently to combine. Strain over fresh ice into a double rocks glass or large stem glass. Mist scotch over the top of the cocktail. To garnish, spear a marshmallow on a cocktail pick, set over the glass, ignite with a kitchen torch or long match, and sprinkle cinnamon on top (watch for sparks!). Blow the flame out and enjoy!
Growing up, any rich, chocolate cake that sandwiched a generous helping of frosting was a favorite of mine. Candy I could take or leave, but cake sandwiches… OH YES PLEASE. Now I get to make an adult version with Kerrygold Irish Cream laced buttercream and for extra pep: cold brew coffee cake. Whoopie Pies should not just be for kids, which is why I make my grown up versions ginormous; then you can catch a little bit of nostalgia with every bite.
Kerrygold Irish Cream & Cold Brew Whoopie Pies
Cakes (makes 5 cakes):
1/2 lb. butter
1 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup cocoa, dutch-processed
10 ounces all purpose flour
1/2 cup cold brew coffee
1/2 cup milk
Filling (this filling can be doubled if you want extra filling):
1/2 stick butter, softened
1/2 pound powdered sugar
2-1/2 tablespoons Kerrygold Irish Cream
Prepare the frosting by creaming together the butter and powdered sugar until smooth. Pour in the Kerrygold Irish Cream until incorporated. Filling can be kept refrigerated in a sealed container up to four days.
Next, preheat oven to 350 degrees. Make the cakes by creaming the sugar and butter together until smooth. Add in the egg and mix until incorporated. Next add in baking powder, baking soda, salt and vanilla extract. Mix until well combined. Sift in cocoa powder and mix until combined. Mix in 1/2 of flour and the cold brew, and then mix in second half of flour and the milk. Stir until just combined. Scoop out a 1/4 cup of mixture onto a sheet pan covered in parchment. You can fit 5 scoops on each sheet pan. Bake 16-18 minutes until a toothpick comes out clean from the center. Cool on sheet pan and then transfer to a wire rack to finish cooling completely. Store in an air tight container until ready to use.
To assemble, spread filling on flat side of one half of the cakes. Top with second half of cake. Eat. Enjoy!
Sweet vanilla ice cream and crunchy chocolate cookies combine into one decadent frozen blended cocktail.
Kerrygold Cookies and Cream Frozen Cocktails (makes 2 drinks)
2 oz Kerrygold Irish Cream
3 oz vanilla vodka
3/4 cup vanilla ice cream
1 cup crushed ice
1/2 cup crushed chocolate wafer cookies
In a blender, pour in Kerrygold Irish Cream, vanilla vodka and vanilla ice cream. Blend until smooth. Add in ice. Blend until ice is incorporated and smooth. Divide half the mixture into two double rocks glasses. Scoop a heaped tablespoon of cookie crumbs into the glass and spread in an even layer. Top each glass with the rest of the liquid mixture. Garnish with remaining cookie crumbs.
The Whiskey Sour cocktail is an easy drinking, very delicious cocktail; it is a cocktail that is also very riffable. For awhile my favorite was the Yuzu Whiskey Sour recipe, but since I used a hard to find ingredient, Sqirl’s yuzu marmalade, making it whenever I wanted proved to be a challenge. So I raided the fridge in search of a more “everyday” ingredient: orange marmalade.
Lately I’ve been trying to get more quick recipes up on the site to balance out the more “complicated” or multi-step drinks. Both have their place, but these cocktails are ready to be whipped up in a flash. And bonus, this recipe qualifies as a brunch cocktail too!
If you’re making this at brunch and already have the eggs out, add in an egg white for that silky mouthfeel. Did you know that adding an egg white into a Whiskey Sour recipes actually makes it a “Boston Sour”? See? Very adaptable to what you’re wanting to drink on a given day.
Why add in the marmalade? Orange marmalade gives the drink a bitter punch and a more floral aroma. It also adds another flavor of sweetness to just the straight sugar. My preference here is to not double strain, as I like a peel or two in the final drink, but you can double strain if you don’t want them floating around. If you’re really into peels you can always add in an extra 1/2 teaspoon of jam. Keep in mind it will alter the final sweetness of the drink.
Ok, let’s jam on it!
Orange Marmalade Whiskey Sour
2 ounces whiskey
1 ounce freshly squeeze lemon juice
3/4 ounce simple syrup (1:1 ratio)
1 heaping bar spoon orange marmalade, Bonne Maman used here
1/2 ounce egg white, optional
If using the egg white, add all ingredients into a shaker and dry shake 20 seconds. Add ice and shake again 20 seconds. Strain into a small rocks glass or coupe.
If not using the egg white, add ice into a shaker, pour in all ingredients, and shake 20 seconds. Strain into a small rocks glass or coupe.
Here in Los Angeles I’ve been downing frozen cocktails with abandon, but there are even those days when I just can’t drag out the blender. So, in steps the two ingredient cocktail.
These “cocktail quickie” recipes migrated over to Instagram a few years back, but now with the influx of users, and that oh-so-annoying algorithm there, recipes get lost in the crowd. Now I’m back to keeping them on both sites. So, if you happen to miss a recipe on Instagram, you can always catch up here on the site.
Today we’re pouring some liquid sunshine with one of my favorite bitter liqueurs, Suze. Suze is a French apéritif flavored with fresh gentian and aromatic herbs. The taste is slightly bitter, very herbaceous (for me, bordering on vegetal), that ends on a sweeter, citrus note. It’s WONDERFUL.
While you could make this a one ingredient drink and have it poured over ice, I like to make this a highball (or lowball depending on the glass type I’m using) by mixing it with soda water over ice. It’s really an any time kinda drink: before going out, after a meal, during your kid’s nap…
Stretching the Suze out with the soda water does mellow out the flavor a lot, which, if you’re not looking to be hit in the face with all the gentian, could be the drink for you. Optionally, if you’d like a little extra sweetness with this, you can add in a 1/4 ounce to 1/2 ounce honey syrup (honey/water 1:1) as I love the way honey works with this liqueur. Enjoy!
Suze and Soda
2 ounces Suze
soda water to top
1/4 – 1/2 ounce honey syrup, optional
Pack a highball (or rocks glass) glass with ice. Build the drink by pouring in Suze, optional honey syrup, and topping with desired amount of soda water.