Five Points Bottle Shop

Monthly Newsletter

Welcome


As 2015 comes to an end, there also comes the promise of great change. As part of our own expansion and growth, we’re excited to launch our inaugural Five Points Bottle Shop Monthly Newsletter. This newsletter is specifically designed to give you details on everything Five Points Bottle Shop including recipes, pairings, new products, and much much more!


We hope that you will find great value in its content. If you ever find that what we offer is not for you, please feel free to simply click 'unsubscribe' at the bottom of any email.



The Five Points Bottle Shop Staff

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2015 GIFT LIST...HAVE YOU BEEN NAUGHTY OR NICE?

For the Wine Lover

For the Cigar Smoker

For the Bourbon Lover

For the hard to shop person on your list....

Holiday Drink Recipes

The Gin Punch

The duo behind New York City's Employees Only Bar, offer this reworked classic gin punch in their book, "Speakeasy: Classic Cocktails Reimagined From New York's Employees Only Bar." It's a perfect wintertime holiday punch.


6 navel oranges, cut into quarter-wheels

6 lemons, cut into quarter-wheels

3 limes, cut into wheels

1 pint fresh raspberries

1 pineapple, cut into 1-inch cubes

750 ml. Junipero Gin

1 3/4 cup fresh lemon juice

1 1/4 cup simple syrup (1:1)

1/2 cup orgeat syrup

1 cup Combier Crème de Framboise

3 cups water

750 ml. Nicolas Feuillatte Brut


Tools: punch bowl

Glass: punch or coupe

Combine all of the fruit in a large punch bowl. Add the gin, juice, syrups, crème de framboise and water. Refrigerate for at least 4-5 hours. Just before serving, add the Champagne.

Walnut Old Fashioned

2 oz. Christian Drouin Selection Calvados

1/4 oz. walnut liqueur

1/4 oz. Demerara syrup

3 dashes Angostura Bitters


Tools: mixing glass, barspoon

Glass: Old Fashioned

Garnish: lemon twist

Combine all ingredients in a mixing glass filled with ice. Stir to combine and strain into an Old Fashioned glass over a large cube. Garnish and serve.

Homemade Eggnog


10 large, fresh grade AA eggs, separated

1 cup superfine sugar

3 cups heavy cream

2-3 cups of Bourbon, Rum, or Brandy

6 tsp. pure almond extract

6 tsp. pure vanilla extract

1 tsp. freshly grated nutmeg

1 tsp. ground cinnamon


Glass: cocktail, wine, flute or toddy

Garnish: grated nutmeg and cinnamon

Separate the eggs into 2 bowls. Beat the yolks until stiff, and beat the whites with half the sugar until peaks form. Slowly fold the whites and yolks together. Separately, beat the cream with almond extract, vanilla and the remaining sugar in a bowl until stiff. Slowly fold in the cream with the egg mixture. Add the rum and stir gently. Refrigerate overnight, or serve immediately. Serves 18-20.