Saturday, November 29, 2014

Thanksgiving Cheer

For our anniversary this year we treated ourselves to a cocktail dinner at Catoctin Creek Distillery - the first legal distillery (since Prohibition) in the wine producing area of Loudoun County, Virginia. We came away with brandy (and more besides!) - a brandy made with a pear wine from the area. Thanksgiving was a great reason to open the Pearousia to toast and give thanks.
Happy Thanksgiving!
1/2 - 3/4 oz Pearousia Pear Brandy
1 tsp Sugar
4-5 oz Prosecco
Pour brandy in champagne flute and add sugar to dissolve. Top with prosecco. At the distillery they made this with sparkling apple cider which was also good - if you do that there is no needs to add sugar. 

Friday, November 14, 2014

Butter Beer

Excuse our absence - we've been busy doing research and reshaking some of our favorites but here's one we meant to post way back in September for our son's 9th birthday, which we celebrated in Harry Potter style trying to recreate the flavor of the butter beer we had a Universal Studios. We revisited it recently for Halloween. Yes, it's without alcohol but it's better that way - I tried a couple of adult versions with vanilla vodka but every which way it was too sweet for our tastes so we stuck with beer without the butter.

Anyway, to treat the kids or the kid in your taste buds:

6-8 oz chilled Reeds Flying Cauldron Butterscotch beer
Scoop vanilla ice cream

Serve in tall chilled glass. Magic.