Category Archives: Cocktail Club

Cocktail Club Tasting Notes: August 2015

 PlumpJack Wine &Spirits brings you this month’s cocktail club tasting notes featuring Grand Poppy Liquer and Bette Jane Club Soda. Another August has passed and another summer gone bye. This one seemed to be warmer than most in recent memory – even for San Francisco standards. When it turns hot out, our go to summer cocktails usually involve light aperitif based drinks, spritzes and drinks infused with bounties from the garden in bloom during this time of year. This month, we feature a large variety of ingredients to make an array of summery inspired drinks – all supported by Grand Poppy Liqueur, an aperitif liqueur from California native Greenbar Craft Spirits.

 Cheers to a long and continued summer,max air

Your Friends at PlumpJack Wine & Spirits 

Greenbar Craft Distillery was founded by husband-and-wife team Melkon Khosrovian and Litty Mathew in 2004. Enamored by the quality of the local produce mixed with a taste for quality beverages, they began by sourcing neutral grain spirits to infuse with local organic produce. Aside from the obvious health benefits of organics, they discovered it contributed to a more intense flavor and aromatic profile when used in spirits. The company also claims and aims to be carbon negative through using only certified organic ingredients, reducing packaging waste through lightweight bottles produced without chemical treatments (like frosting, plastics or metallic paints), using 100% post consumed wasted recycled labels and by planting a tree for every bottle sold.

The Grand Poppy Liqueur is a California inspired interpretation of a Lillet or Cocchi Americano European style aperitif liqueur. Made with the best of California’s bounty like the California Poppy (state flower), oranges, lemons and grapefruits, bay leaf, dandelion, artichoke, gentian, geranium, cherry bark, cane sugar and more! It is easily enjoyed in a simple preparation over rocks with a citrus rind twist, occasionally topped with sparkling water. It’s floral and bitter qualities shine with a base spirit, and proper ratios of tart citrus juice balanced by a sweet and floral liqueur or syrup. Try subbing it for Lillet or Campari in Corpse Reviver and Negroni inspired drinks as well!new balance vintage

Bette Jane Club Soda, made by Kirk Pearson of Pearson Soda Works, got its start as a home passion project and quickly grew into a contract soda company supporting the likes of San Francisco’s bar scene. It all started with the ginger beer as Kirk was tinkering away in his home kitchen trying to find the perfect recipe – at the time all for home consumption. He gave away his samples to friends and family and eventually was asked to produce some for the menu of a San Francisco bar. After that the requests kept rolling in it was time to move to a co-packing facility. One of the best things about this club soda is how fizzy it is, never going flat no matter what you mix with it.
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Cocktails

Ciudad por el Prado Quema
1oz Peloton Mezcal
1oz Grand Poppy liqueur
1oz fresh lemon juice
1oz simple syrup

Build all ingredients over ice into a cocktail or cobbler shaker. Pour over rocks filled glass and garnish with lemon wedge.
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Poppy Patch Daiquiri
1oz Grand Poppy Liqueur
1oz Caña Brava Rum
½oz fresh lemon juice
1-2 fresh strawberries
2 dashes Bitter Queens Orange Bitters

Muddle strawberries in mixing glass with lemon juice and bitters. Add the rum and Grand Poppy followed by ice. Shake vigorously and double strain through a fine mesh strainer into a chilled coup or cocktail glass. Garnish with lime twist
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Grand Boulevard
1 ½oz Bulleit bourbon
1oz Grand Poppy Liqueur
1oz Noilly Pratt rouge vermouth
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Stir ingredients over ice in a mixing glass until well combined. Pour into rocks glass over a single large ice cube. Garnish with expressed orange rind.

Cocktail Club Tasting Notes: June 2015

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PlumpJack Wine & Spirits brings you this month’s cocktail club tasting notes, featuring Seven Stills and McVicker Pickles. June marks the beginning of summer. With longer days, abundant sunshine and a bounty of fresh produce it doesn’t get much better than summer. Summer also means the arrival of fresh tomatoes into the markets, and we can’t think of a more useful way to celebrate than with Bloody Marys! The products featured this month are made by local San Francisco producers, Seven Stills and McVicker Pickles and contain everything you need to create an instantly delicious Bloody Mary.

Cheers!
PlumpJack Wine & Spirits

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Image from @sevenstills via instagram

Seven Stills was officially founded by Tim Obert and Clint Potter in January of 2013.  It began as a conversation over drinks at Dobbs Ferry in early 2012. Clint had explained the process of distillation and how whiskey is traditionally made from a low quality beer.  Tim, an avid homebrewer thought, “Why don’t we buy a still and see what happens if we distill my homebrews?” They spent the next year creating over 30 different whiskeys before realizing the results were too incredible to squander. They decided to start a company specializing in whiskeys made from craft beers.
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They chose to name their brand Seven Stills, after the seven hills of San Francisco. In order to get up and running they launched a vodka line, produced on Treasure Island at Treasure Island Distillery. The vodka provides an easy canvas for mixing and sipping alike. Ever since they launched their vodka line we’ve talked about a feature with Bloody Marys in the cocktail club, so we’re excited for this release. The packaging you see here is brand new, this batch bottling hot off the press (still).
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Born and raised in Kansas, Kelly McVicker learned all about pickling and canning from her grandmothers, Margarett and Harriet. When she moved to San Francisco she brought her family tradition with her, and soon found herself haggling over boxes of cucumbers at the farmers market. In 2012, Kelly launched McVicker Pickles, after winning first place in three categories at the 2012 Eat Real Festival in Oakland. Kelly launched McVicker Pickles to bring her love for canning and pickling to the masses, creating updated versions of her family classics. She also teaches pickling classes at Workshop in San Francisco.
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Canning Classes with McVicker Pickler


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After taking a pickling class at Workshop late last year, we got inspired to collaborate with Kelly and feature her pickles as accompaniments to a Bloody Mary themed cocktail club selection. When we approached her about the pickles, Kelly mentioned that she, along with friend Gillian Fitzgerald (of Virgil’s Sea Room) could create a shelf stable Bloody Mix come tomato season. This Bloody Mary mix has evolved over time with lots of experimentation and tinkering. Super accessible, the mix is a little bit spicy, a little bit briny. After McVicker unloaded 20-30 jars at the Maker Faire in San Mateo a couple weeks ago, Proud Mary Mix was officially born.
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