Martin Wine Cellar

 

  • June 01, 2015

    Lincoln County

    Preparation Mix 4 1/4 cups 100-proof bourbon, 2 1/2 cups Campari, 1 2/3 cups Carpano Antica Formula Vermouth, and 1 lb. 100% natural hardwood lump charcoal  in a large jar. Cover and let stand in a cool, dark place for 10 days. Strain through a coffee filter into another large jar or pitcher; repeat until […]

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  • June 01, 2015

    Classic Whiskey Smash

     Ingredients 7 fresh mint leaves 1 lemon half 1 tbsp simple syrup 1/4 cup bourbon Crushed ice Preparation Using a muddler or the handle of a wooden spoon, mash 7 fresh mint leaves, 1 lemon half, quartered lengthwise, and 1 Tbsp. simple syrup in a 16-oz. mixing glass or a cocktail shaker 4–5 times just to release juices and oils. Add 1/4 cup […]

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  • May 29, 2015

    Sweet Tea Mint Julep

    You’ll Need: 3 oz Kentucky bourbon (we like Four Roses) crushed ice 1 tbsp. sugar 1 cup sweet tea ¼ lemon, sliced 8-10 mint leaves + extra for garnish Procedure: Combine bourbon, mint, sugar and lemon slices in a glass. Press the ingredients together gently with a wooden spoon or muddler. You don’t need to […]

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  • May 25, 2015

    Tiki Torch

    What you need 1 replacement wick Empty liquor bottle 1/2″ x 3/8″ copper coupling (or whichever size fits your bottle) Nylon thread seal tape Tiki torch fluid Matches Directions Place the wick through the coupling Wrap the wick with the nylon tape to secure the coupling Wash the bottles with water Fill the bottom of the […]

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  • May 21, 2015

    Honey Whiskey BBQ Sauce

      Nothing says summer like lighting up the BBQ! Try this Honey Whiskey BBQ sauce recipe on your next burger.     Ingredients: 2 cups ketchup 1/2 cup honey 1/3 cup knob creek whiskey 1/4 cup dijon mustard 4 tbsps Sriracha  2 tbsps worcestershire sauce 2 tsps smoked paprika 1 tsp granulated garlic (or garlic powder) 1 tsp onion powder

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  • May 14, 2015

    Plantation Rum Awarded Best of Show

    PLANTATION RUM DOMINATION, PART TROIS: The  Most Awarded Rum At 2015 RumXP Competition For a third time, Plantation Rums walk away with the most Gold Medals and Best in Class Awards at the RumXP Competition.   BEST IN CLASS/GOLD MEDAL Aged Rum Plantation Original Dark (third year in a row!)   Overproof Rum Plantation Original Dark Overproof […]

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  • May 05, 2015

    Margarita

    You’ll Need: 3 oz tequila (We like Corazon Reposado) 2 oz. freshly squeezed lime juice 1 oz. simple syrup ½-1 tsp. orange liqueur 1 T. lime-salt-sugar, recipe follows Simple Syrup: 1 cup sugar 1 cup water Lime-Salt-Sugar: zest of one lime 2 T. kosher salt 2 T. sugar Procedure: Fill a cocktail shaker with ice. […]

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  • May 01, 2015

    Strawberry and Crab Salad

    A dish by Chef Shannon Bingham Serves 4 You’ll need: 1 pint Louisiana Strawberries, cored & quartered 2 Elki Roasted Red Peppers, julienned 1 Kiwi, Peeled & Diced 1 Bunch Watercress, Washed & Stems Removed 1/4 c Chiffonade Mint and/or Basil 6 oz Jumbo Lumo Crab 2 Tbsp Beaufor Champagne Vinegar 2 Tbsp Olive Oil […]

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  • May 01, 2015

    Spring Quartet

    You’ll Need: 1 oz Gin (We like The Botanist) 1 oz Cocktail & Sons Citrus Syrup 1/2 oz fresh squeezed lemon juice” 1/2 oz fresh squeezed grapefruit juice   Procedure: Shake all ingredients in cocktail shaker with ice. Pour into glass. Garnish with a couple mint leaves.

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  • May 01, 2015

    Wine Cork Plant Marker

    Not sure which herb is which or what to do with all those leftover corks? We have got your solution, and trust us, it’s easy! 1. Write the name of the herb/plant on your leftover cork with a sharpie. 2. Grab some flexible flower wire from the craft store. 3. Wrap the wire around the […]

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  • April 23, 2015

    O’Reilly

    Ingredients: 1.5oz 100 proof Bourbon, we suggest Johnny Drum Private Stock 101 )0.5oz Pierre Ferrand Dry Curaçao0.5oz Campari0.5oz fresh lime juice1 barspoon simple syrup Procedure: Shake with ice, double strain over rocks.   Photo by Kevin O’Mara (klophoto.com)

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  • April 23, 2015

    Classic Daiquiri

    Ingredients: 2 oz Plantation 3 Star White Rum 3/4 oz fresh-squeezed lime juice 1/4 – 1/2 oz simple syrup Procedure: Combine in tin, shake, strain. Enjoy. Photo by Kevin O’Mara (klophoto.com)

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  • April 21, 2015

    Martins Sour

    Ingredients: 2 oz. rye whiskey ¾ oz. red wine, such as pinot noir ½ oz. black currant liqueur ½ oz. fresh lemon juice .75 oz. Simple syrup Lemon peel for garnish Procedure: In a rocks glass with ice, combine rye whiskey, wine, liqueur, and lemon juice and stir well. Squeeze the lemon peel lightly to […]

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  • April 07, 2015

    Patio Wines

    Looking for this Spring’s go to Patio Wines? Try one of these crisp, light wines to sip on this season. 1. Scharffenberger Brut Rose NV $24.99 “Peach and strawberry aromas & flavors that are not too overpowering, yet not too subtle, makes this the perfect Spring Patio Wine.” -Leah in Metairie 2. Saintsbury Vincent Vin […]

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  • April 06, 2015

    Crawfish Beers

    There is no denying it is Spring, AND crawfish season! But what brews pair best with your boil? Check below for our experts’ choice for the top beers to pair with your crawfish all season long. 1. Our First Brew is… Slumbrew Happy Sol Blood Orange Hefeweizen “This is a new product to Martin Wine Cellar. […]

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  • April 06, 2015

    Shrimp Pomodoro

    A Recipe from our Cooking with the Wine Guys series by Jeff Hirstius Directions: Open and drain Tomatoes. Season Shrimp with Salt & Pepper. Heat oil in skillet over medium heat until shimmering. Add garlic and red pepper flakes and “toast” for about 45 seconds. Add Tomatoes to pan, raise heat to medium high and sautée […]

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  • April 06, 2015

    Pan Roasted Chicken Breast with Wilted Spinach & Mushrooms

    A Recipe from our Cooking with the Wine Guys series by Jeff Hirstius Directions: Season chicken with salt and pepper. Heat olive oil over medium-high until shimmering. Work in batches to get a good sear on both sides of chicken. Remove chicken to a plate and set aside. Drain pan, add a touch of fresh oil, […]

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  • April 06, 2015

    Garlicky Tangy Sweet Pork Chops and Sauce

    A Recipe from our Cooking with the Wine Guys series by Andrew Dike Directions: 1. Grill or pan-sear Pork Chops in one tblsp Olive Oil to Medium Rare 130 -135 degrees and set aside. 2. Warm a pan over medium heat and pour in olive oil. 3. Add onions, rosemary and a pinch of salt. […]

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  • April 06, 2015

    Chicken Liver Mousse Pate

    A Recipe from our Cooking with the Wine Guys series by Andrew Dike Directions:  1. Heat Sautee pan over Medium-High fire for 4-7 minutes until olive oil is shimmering 2. Season Liver with Salt and Pepper to taste. 3. Sautée Onion and Apple over Medium-High Heat till browned.  Move to food processor bowl. 4.  Reheat Sautee […]

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  • April 06, 2015

    Entertaining with Cheese

      I entertain with cheese constantly. My house guests expect it and are always enthusiastic about what I serve. They basically go ape over it.  Why do I love cheese? Because it can be simple or complex depending on what I want to do and how much time I have. In its simplest form I unwrap […]

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  • April 06, 2015

    Brillat-Savarin

        A wheel of creamy delicious Brillat-Savarin flipped upside down with the base cut off and surrounded by a bed of fresh, ripe strawberries. Something about a buttery triple crème and juicy sweet berries is a combination that one doesn’t forget. Some of our customer purchase the whole wheel and have us wire cut the base off […]

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  • March 17, 2015

    Wine Pairings for Spring

    It’s springtime. Do you know where your white wines are?  1. Grilled Lamb Burgers and Syrah Syrah and grilled lamb make a beautiful couple. In general, syrah is great with red meats and the smoky flavors of the grill. So if you don’t like lamb, try beef or sausages with your syrah.  2. Asparagus and […]

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  • March 11, 2015

    The Gold Rush

    Ingredients 3 tablespoons honey 2 tablespoons boiling water 1/2 cup (4 ounces) bourbon 1 1/2 lemons, juiced, about 4 tablespoons (2 ounces) Procedure Pour honey into a small jar or mixing bowl. Pour in the boiling water and whisk vigorously until they form a thin syrup. Whisk in the bourbon and lemon juice. Mixture can be […]

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  • March 11, 2015

    Rosemary Citrus Spritzer

      Ingredients: 2 lemons 2 oranges 4 (4-inch) sprigs fresh rosemary 3/4 cups sugar 1/4 cup honey Ice Soda water Rosemary and lemon for garnish (optional) Procedure Peel off thick strips of zest from 1 lemon. Juice the lemons and oranges into a liquid measuring cup – you should have about 1 cup of juice. […]

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  • March 11, 2015

    Springtime Sangria

    Ingredients 2 cups boiling water 2 black tea bags (or 2 teaspoons loose-leaf tea in an infuser) 2 cinnamon sticks 1/2 cup sugar 3 cups pomegranate juice 1 cup freshly squeezed orange juice 1 orange, sliced into thin rounds 1 lemon, sliced into thin rounds 1 lime, sliced into thin rounds 1 apple, cored and […]

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  • March 11, 2015

    The El Diablo Cocktail

    Ingredients: 1 can (12 oz) frozen limeade concentrate 1 1/2 can (18 oz) tequila blanco 2/3 can (8 oz) creme de cassis 1/2 can (6 oz) water (still, not soda or tonic water) 1 1/2 can (18 oz) ginger beer Procedure Mix the limeade, tequila, cassis, and water together in a large pitcher (using the […]

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  • March 11, 2015

    Strawberry Basil Margaritas

    Ingredients: 1 can (12 ounces) frozen limeade concentrate 10 strawberries (or 12 if you’re using smaller ones from the farmer’s market or your backyard.) 8 basil leaves 2 to 2 1/2 cups tequila (gold or silver) Procedure: Empty the limeade concentrate into a pitcher. Add 2 1/2 cans of water and 1 1/2 (18 ounces, […]

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  • March 11, 2015

    Gold ‘n’ Soda

    Ingredients: 1 sliver lemon peel 2 dash Whisky bitters 1 tsp honey syrup 1 1/2 oz Whiskey Method: Add ice cubes to a highball glass (you’ll need lots of ice to fill the glass, as there’s not much mixer in this drink), pour in the Macallan Gold, mix with Whisky bitters and honey syrup, then add […]

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  • February 20, 2015

    Eat yourself Irish!

    Dubliners Irish Cheddar Milk: Cow • Texture: Hard & Sharp • Price: $4.07 1/4 lb It has a distinctive rounded flavor and a natural hint of sweetness. Aged for 12 months, it has elements of mature cheddar, sweet nutty tones of a Swiss and the piquant bite of aged Parmesan. For Pairing: New Belgium Portage Porter  […]

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  • February 20, 2015

    Roasted Salmon with Wild Mushroom Vinaigrette

    The New Year has passed and Mardi Gras has ended, but we have a delicious recipe dish for you to try while you settle into 2015. This healthy and refreshing dish is ideal for Lent and is simple to prepare. Plus, some of our wine and spirit experts chose a few wines that will pair […]

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