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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.

by Kevin Holbert, Account Development Specialist
at R&R Marketing

Ingredients

  • 1 bottle St. James Winery Raspberry Wine
  • 6 oz peach brandy
  • 12 oz orange juice
  • 6 oz pineapple juice
  • 6 oz cranberry juice
  • 8 fresh strawberries, sliced
  • 1 whole orange, sliced

Instructions

  1. Combine all ingredients in a pitcher, and refrigerate overnight.
  2. Makes six 8oz. servings

Ingedients

Instructions

  1. Pour wine into a large pitcher and stir in apples. Place in the refrigerator and allow to sit for at least 2 hours and up to 24 hours.
  2. Add champagne/sparkling wine, stir and serve.

Notes

If your apples turn brown during the infusion process, strain them out and replace with fresh ones just before before adding the sparkling wine and serving.

The fresh apples WILL float to the top for a bit, but the sangria will stay just as delicious.