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SIPS   .    .     .

The pumpkin martini has long been a favorite cocktail for fall and there are a number of ways to make one. This is a simple recipe based on the vanilla vodka martini and it's a quick, delicious way to get your pumpkin cocktail fix.

Vanilla vodka forms the base for this pumpkin martini. It sets the drink up with a smooth, sweet foundation for the cream and pumpkin liqueurs. Adding the whipped cream on top makes it more like you're drinking a pumpkin pie and that cinnamon stick garnish will infuse just a hint of extra flavor into the cocktail as you enjoy each sip.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. In a cocktail shaker filled with ice, pour the vodka and cream liqueur.

    3. Shake well.

  1. Add the pumpkin liqueur and shake again.

  2. Strain into a chilled cocktail glass.

  3. Top with a teaspoon of whipped cream and garnish with a cinnamon stick.

  4. Serve and enjoy!

Tips

  • There are a number of pumpkin liqueurs available that rotate in and out seasonally. If you cannot find one, use a pumpkin spice syrup (available with coffee sweeteners) or a pumpkin puree as a substitute.
  • For the cream liqueur, go with Irish cream or RumChata.

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Macaron & Wine Pairing

Presented By: Parrish Family Vineyard

3590 Adelaide Rd, Paso Robles, CA 93446

(805) 286-4028

Dates: 12/4/2020, 12/5/2020, 12/11/2020, 12/12/2020, 12/18/2020, 12/19/2020

GRAND VELAS CHOCOLATE FESTIVAL FEATURES FINE CHOCOLATE & WINE

By Bonnie Carroll


Que Bol Chocolate Presentation

Guests Que Bol Chocolate Presentation who where at the Grand Velas Resort Puerto Vallarta were treated to a beyond sweet experience during the hotel's Festival Del Chocolate, featuring the star of Mexican Chocolatier's Jose Ramon Castillo, founder of Que Bol Chocolateria Mexicana Evolutiva, who delighted guests with a sensational tasting of his unique one-of-a-kind Que Bol chocolates, paired with exceptional wines selected by Grand Velas Sommelier Kritzia Barrientos Eggers.

Jose Ramon Castillo's deep knowledge of modern cuisine combined with artisanal techniques produces some of the most amazing and pleasurable flavors and taste sensations I've experienced as a chocolate judge. These chocolates are original, colorful, sometimes whimsical and totally exciting. The wines selected for pairing included Fragolino La Gioiosa (Fragola Grape) (Red Wine Semi-Sparkling), Muga Blanco (Viura Grape) (White Wine), Famille Castel Cuvée Rose Brut (8 Grapes Blend) (Sparkling Dry Rosé) and Mezcal Amores Blanco by Agave Espadín.

Fragolino La Gioiosa (Fragola Grape) (Red Wine Semi-Sparkling), Muga Blanco (Viura Grape) (White Wine) Famille Castel Cuvée Rose Brut (8 Grapes Blend) (Sparkling Dry Rosé) and Mezcal Amores Blanco by Agave Espadín

The result of Castillo's maintaining his faith in domestic ingredients without the use of fillings containing creams, butters or sugars is a simple explanation for his title of Master Chocolatier of the Americas along with many other awards worldwide. My personal favorites were made with orange blossom, and banana, but the one that exploded in my mouth was a chocolate made with cardamon – so delicious!

Executive Sous Chef Isaac Esparza, Sommelier Kritzia Barrientos Eggers, Executive Chef Guillaume Morance, Chocalatier Jose Ramon Castillo

Grand Velas Executive Chef Guillaume Morance participated in the tasting along with Isaac Esparza, Executive Sous Chef. Pilar Perciavalle, Managing Director of Grand Velas Riviera Nayarit acted as host and did introductions and welcomed guests at the event. Visit www.grandvelas.com to find next year's dates or to make reservations.

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The United Sommeliers Foundation Forms To Help Sommeliers In Need

The foundation was designed as a response to the COVID-19 pandemic and subsequent economic crash causing widespread layoffs, especially for workers in the restaurant and hospitality industries. “I received a phone call from a friend who had been laid off for over a week, and as a single dad supporting two young boys, he was genuinely worried about having money for groceries and to pay rent, and had nowhere to turn,” says United Sommeliers Foundation Co-Founder and Treasurer Chris Blanchard. “Most people might not understand that despite the connotation of luxury, sommeliers are not salaried and instead work hourly, for tips.”

The reality of the situation is dire for most restaurant industry workers, but often can present extra challenges for sommeliers. Sommeliers are typically the first to be laid off in a restaurant crisis, and the last to be hired back, and there is no existing industry support group for sommeliers.

In designing the United Sommeliers Foundation, Blanchard, along with fellow sommelier and United Sommeliers Foundation President and Co-Founder, Cristie Norman, devised an immediate action plan with the launch of a public GoFundMe and the creation of an application for the distribution of support funds. Applications are reviewed by the executive board and disbursements are approved and prioritized based on severity of need. The board is composed of three Master Sommeliers, a Master of Wine, and other industry experts with over 100+ years of collective experience in the wine industry. To date, over 100 applications have been received with an initial benchmark of $7,000 in fundraising already surpassed.

“Many sommeliers live paycheck to paycheck and do not have health insurance or backup resources to help support themselves and their families,” says Norman. “We as a community are establishing this charitable organization with the intent of helping as many sommeliers as possible through the current crisis and also to establish a permanent resource and infrastructure for those impacted by future events which might cause sommeliers to lose employment through no fault of their own.” The foundation is currently working to develop a wine auction to directly benefit those affected by the crisis and is taking donations from both private and corporate benefactors during their initial launch.
To apply for aid, donate, or learn more, please visit www.unitedsommeliersfoundation.org


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© 2008 Bonnie Carroll, All Rights Reserved