Martin Wine Cellar

 
 

  • November 27, 2015

    White Bean Edamame Hummus

    White Bean Edamame Hummus Makes 6 Servings – Serving Size: ½ cup   INGREDIENTS: 2 cups Edamame, frozen 1 cup White Beans, cooked 1 cup 2% Daisy Cottage Cheese 1 tablespoon Lemon Zest 2 teaspoons Black Pepper 1 teaspoon Cayenne Pepper 4 Garlic Cloves ½ cup Water 2 Green Bell Peppers 2 Red Bell Peppers […]

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  • October 29, 2015

    Winter Wines

    The wine experts here at Martin’s have selected the top ten wines for a cozy winter. These seasonal picks are sure to keep you warm and get you in the holiday spirit. We know many of you will be planning holiday gatherings in the upcoming months so to make this hectic time (a little bit) […]

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  • October 29, 2015

    Gluten Sensitivity and Alcohol

    Gluten-free Guide by Andrew Adorno   Are you watching the amount of gluten in your diet? According to a national survey, about 29% of the nation is trying to reduce or avoid gluten in their diets. That is 1 in 3 people! While only around 1% of the population actually has celiac disease, an inherited […]

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  • October 29, 2015

    Shrubs: 3 WAYS

    You might be wondering, “What’s a shrub?” Well, it’s more than just a flavored syrup. It’s a combination of fruit (or strongly-flavored plants like ginger root), sugar, and vinegar as a preservative. Don’t let the smell scare you away! Shrubs are a magical product for drinkers and non-drinkers alike. We’re sharing our three favorite recipes […]

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  • October 29, 2015

    Cranberry Claus Punch

    Ingredients 4 limes (cut into 1/4 in thick slices) 3 cups cranberry juice (chilled) 3/4 cup orange liqueur 2 bottles Champagne or sparkling white wine (chilled) 2/3 cup frozen cranberries (plus more for garnish) Directions Place the lime slices in a single layer on a baking sheet or dish and freeze until solid, about 1 hour. Meanwhile, place a punch bowl […]

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  • October 29, 2015

    Sherbet Punch

    Ingredients 1 can frozen fruit punch concentrate, (made according to the directions on the can) 1 (64 Fl. oz) bottle pineapple juice 1 (2L) bottle 7-up 1 pint fresh raspberries 1 pint fresh strawberries, sliced 1 pineapple, peeled and cut into thin round slices 10 to 12 scoops raspberry rainbow sherbet Rum of your choice […]

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  • October 29, 2015

    Orange Gin Punch

    Ingredients 20 ounces Tanqueray London Dry 6 ounces fresh lemon juice 10 ounces Earl Grey tea 7 ounces granulated sugar 1 ounces Orange Bitters Directions 1. In a clean jar or pitcher, combine four bags of Earl Grey tea with ten ounces of cold water. Put a lid on it and let it sit in […]

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  • October 26, 2015

    Pork Chops with Fig & Ginger Jam

    INGREDIENTS 2 (1-inch thick) boneless pork chops 1 Tablespoon olive oil 1/4 cup dry white wine 1/2 cup Stonewall Fig & Ginger Jam 1 medium shallot, minced Salt and pepper Fresh fig halves, for garnish PREPARATION Season pork with salt and pepper. Heat olive oil in a pan over medium-high heat. When the oil and […]

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  • October 26, 2015

    Fleur de Lis Chardonnay 2015

    Check out this year’s vintage of the Fleur de Lis wine! This is a game day essential. Available in Chardonnay and Cabernet.

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  • October 09, 2015

    CHEDDAR BEER SOUP

    Extra-sharp Cheddar and malty English ale balance perfectly in this hearty soup. INGREDIENTS 2 medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups) 2 medium carrots, cut into 1/4-inch dice (1 cup) 2 celery ribs, cut into 1/4-inch dice (1 cup) 2 teaspoons finely chopped garlic 1 Turkish or 1/2 […]

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  • September 25, 2015

    The HARD Choice

    Hard cider is becoming more popular than ever and it’s apparent why. So this season, will you be drinking cider or beer? 7 reasons you should drink cider this fall: 1. It was the drink of pilgrims Cider was, in fact, the most popular drink in North America and England from the early settlers’ times, and […]

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  • September 25, 2015

    Top Ciders this Fall

    the season’s must-try ciders 1 Zeffer Red Apple Cider: An all natural, 100% organic, wild-fermented New Zealand apple cider that will change the way you look at ciders. It’s macerated with the skins, so it has a beautiful pink color and actually drinks more like a rose. Dry, with a light apple sweetness, crisp and […]

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  • September 25, 2015

    Pumpkin Party Craft

    What you’ll need pumpkin dry erase marker/pencil large serrated knife paring knife large wooden spoon/pumpkin scooper newspaper ice beverage of choice let’s do it Select a long, stretched-out pumpkin that’s already resting on its side (so it will have a flat, stable base). Place on top of newspaper for easy clean up later. Trace a […]

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  • September 25, 2015

    Bourbon Maple Apple Cider

    Ingredients: 6 ounces Bourbon4 teaspoons fresh lemon juice4-6 teaspoons pure maple syrup to taste1 cup spiced apple ciderapple slices for garnishice Directions: 1. Fill glasses and a cocktail shaker with ice. To shaker, add bourbon, lemon juice, maple syrup, and apple cider; shake vigorously.2. Strain into glasses and garnish each with a slice of apple.  […]

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  • September 25, 2015

    PUMPKIN SPICE WHITE RUSSIAN

    INGREDIENTS: 1/2 teaspoon pumpkin pie spice1 ounce heavy cream2 ounces vodka1 ounce coffee liqueurWhipped cream, optionalChocolate syrup, optional DIRECTIONS: Shake together pumpkin pie spice and heavy cream to combine.Fill a rocks glass with ice and pour in vodka, coffee liqueur and heavy cream mixture.Top with whipped cream and chocolate syrup if desired.

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  • September 25, 2015

    Cranberry & Cinnamon Whiskey Sour

    Ingredients: 2 cups fresh cranberries2 cups water2 cups sugar2 cinnamon sticks3/4 cup bourbon or whiskey1/2 cup lemon juice1/4 cup orange juice1/4 cup lime juice Ice cubes & cocktail shaker for mixing Instructions:  In a medium-sized pot add cranberries, water, sugar, and cinnamon sticks. Heat over a medium flame, and bring to a boil. Reduce to […]

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  • September 18, 2015
  • September 18, 2015
  • August 26, 2015

    Bloody Mary

    INGREDIENTS: 2 ounces Tito’s Vodka 4 ounces high-quality tomato juice 1 tablespoon celery salt 1/4 lemon, cut into two wedges 1/2 teaspoon Worcestershire sauce 1/4 teaspoon soy sauce 1/2 teaspoon freshly ground black pepper Dash cayenne pepper 1/4 teaspoon hot sauce 1/2 teaspoon freshly grated horseradish 1 stick celery   PROCEDURE: Place celery salt in […]

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  • August 26, 2015

    Gumbo Dip

    Ingredients: ¼ cup butter, unsalted 6 green onions sliced 1 red bell pepper chopped 1 green bell pepper chopped 1 ½ pounds large shrimp, peeled, chopped 14oz Andouille sausage chopped 1 garlic clove, pressed 1 ½ tsp. Creole seasoning 1 (8oz) pkg cream cheese ½ cup plus 2 tbsp. grated Parmesan cheese 1/2 cup Okra […]

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  • August 05, 2015

    Classic Margarita

     INGREDIENTS: 1.5 oz Calle 23 Blanco .75 oz Pierre Ferrand Dry Curacao 1 tsp Cocktail & Sons Honeysuckle-Peppercorn Syrup 2 tsp Nellie & Joe’s Key West Lime Juice Lime wedges

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  • July 31, 2015

    Top Ten Essentials

    The contemporary craft cocktail movement has become a popular sensation for bars and restaurants across the nation. Luckily though, you don’t need to be a professional to curate an excellent bar at home All you need is a few simple products to start making great cocktails. Stock your bar with these top ten essentials.

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  • July 31, 2015

    Glassware Guide

    The glass you are pouring your expertly crafted cocktail into is just as important as the drink itself. While glassware is often unconsidered, the construction of a glass will directly affect your cocktail. Get to know your glassware so you can really begin to perfect your favorite cocktail. Wine Glasses: Of course, we must first […]

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  • July 31, 2015

    Bar Lingo

    A Jigger, a sour, a what?! Bartending seems quite intimidating when using the obscure lingo to create a drink. But we broke down a few of the fundamentals to keeps things easy!  Finger: An informal unit of measurement, typically 2 fl oz. ICE: Neat: No Ice, No Mixer  |  Easy: Very little ice  |  On the […]

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  • July 31, 2015

    An afternoon with Max Messier

    Cocktail & Sons is the “brainchild” of Max Messier, an award-winning bartender and spirits consultant based currently in New Orleans. Max has been working over the past few years on revitalizing the forgotten concept of the “Home Bar”, which led to the concoction of his all-natural handcrafted syrup line designed for classic cocktails. The Cocktail: […]

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  • July 01, 2015

    Tips for Cheese Pairing

    When our cheese experts begin creating one of their ambrosial cheese plates, they always start with the basics. 1. What are you drinking? Your beverage of choice is critical when choosing the types of cheeses to plate. For example, if you will be drinking a crisp white, sparkling wine or dry rosé you’ll want to […]

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  • July 01, 2015

    Cheese? Please!

    Our Cheesemongers’ Guide to the Perfect Cheese Plate As you probably already know, there are a plethera of options available to you when compiling and perfecting a beautiful cheese plate. Try drizzles of balsamic vinegar, tapenades, and fresh crusty bread, or keep it simple with crackers. Our in-house Cheesemongers have created an easy-to-follow guide so […]

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  • July 01, 2015

    A Crafted Couple

    Here from one of our beer experts on pairing beer as well as a few suggestions to try! Wine isn’t the only player in the pairing game anymore. Beer has an amazing capacity to pair with all kinds of foods and is more recently being recognized for it. Consider the following when pairing beer. The […]

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  • July 01, 2015

    Chef’s Corner

    We asked Chef Scott Maki at the Baronne Street Deli for his favorite recipe and here’s what he whipped up for us. Bread is one of mankind’s crowning achievements. It’s the best example of a dish becoming so much more than the sum of its parts. It’s not only a player in every level of […]

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  • July 01, 2015

    Wine Pairing Tips

    It is no secret that good wine is best enjoyed with good company or great food. And in the best case scenario, both! Finding good company can be as easy as shouting to your neighbor from your front porch, but creating a successful wine & food pairing can be quite the balancing act. Between fat, acid, […]

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