fbpx


by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar

Ingredients

Instructions

  1. In a mixing glass muddle 2 slices of freshly cut cucumber with the gin.
  2. Fill glass with ice, add the wine, top with lemon/lime soda.
  3. This is a “rolled” drink, meaning that rather than shaking or stirring it you pour the drink back and forth between the mixing glass and a tall (Collins) glass until well mixed.
  4. Garnish with a slice of cucumber and anything else available (orange, lemon, lime, maraschino cherry, etc.).
  5. Quick Notes

    Pimm’s is a spirit that is difficult to describe but a Pimm’s Cup, always garnished with a cucumber. The St. James Cup is designed specifically for relief on a hot, muggy, Missouri summer day.

 

Ingredients

Instructions

  1. Combine the rum, wine, and ginger ale highball glass.
  2. Garnish by floating blueberries in the drink.


by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar

Ingredients

  • 1 ounce Pisco (Peruvian unaged brandy)
  • 2 ounces St. James Winery Peach Wine
  • 3/4 ounce pasteurized egg whites
  • splash sour mix
  • splash simple syrup
  • slice white or Italian peach

Instructions

  1. Mix ingredients in a shaker.
  2. Strain into a cocktail glass and serve straight up.
  3. Garnish with a slice of fresh peach or orange.
peach bourbon cocktail


by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar

Ingredients

Instructions

  1. Mix ingredients in a shaker.
  2. Strain into a cocktail glass and serve straight up.
  3. Garnish with a slice of fresh peach or orange.

Ingredients

Instructions

  1. Combine the blueberry vodka, triple sec and blueberry wine in a shaker half-filled with ice cubes.
  2. Shake to chill.
  3. Strain into a cocktail glass.
  4. Top with soda, garnish with fresh blueberries, and serve.

by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar

Ingredients

Instructions

  1. Combine all ingredients in a shaker.
  2. Give a quick shake just to mix.
  3. Why not try it in a coffee mug…just ‘cuz.

by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar

Ingredients

Instructions

  1. In a mixing glass muddle the sliced lime and sweetened lime juice.
  2. Fill with ice, add tequila and wine.
  3. Top with lemon-lime soda.
  4. This is a rolled drink so pour it back and forth between glasses until mixed.
  5. Serve in a tall glass.
  6. Salt the rim, if desired.

Quick Notes

Nobody will admit to having a favorite among their children, but I have to say this is my favorite drink from this St. James Winery series. I’m a sucker for tequila. This is a drink that makes me wish it was hot outside. I want Jimmy Buffet. I want Bob Marley. I want a bonfire and stringed up lights and lots of friends listening to reggae music outside. I want to drink Bleu Cactus’s by the pitcher.

Ingredients

Instructions

  1. Pour the wines together in a wine glass.
  2. Stir to blend flavors.
  3. Enjoy!


by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar

Ingredients

Instructions

  1. Combine all ingredients except ginger ale in a shaker.
  2. Shake to chill.
  3. Strain into cocktail glass.
  4. Top with a splash of ginger ale just for a little fizz.

Quick Notes

This one can be served straight up or on the rocks, your choice.

by Rich Trippler, Bartender & Mixologist
at Bleu Restaurant & Wine Bar

Ingredients

Instructions

  1. Combine all of the above in a shaker with ice.
  2. Strain and serve straight up in a chilled martini glass. Sugar rim if desired.
  3. If you want to get really fancy you could skewer a few blackberries for garnish.

Quick Notes

If you’ve never spent any significant time in small-town Minnesota, you need to know the only thing Minnesotans like better than schnapps is blackberry brandy. And they drink it ice cold. Every church-going PTA member in small town Minnesota has a bottle of blackberry brandy in their house somewhere, and most likely it’s in their freezer. Even though its served chilled this drink will warm you from the core.