October 12th Weekly Selections

Wine of the Week
O'Reillys Irish Cream
O’Reillys is a wine based Irish cream that has the velvety texture and taste of its spirit-based Irish cream cousin, but with a softer, smoother finish from the use of wine vs. whiskey. Very easy to drink and it is a little lower in alcohol at 13.9%. I am waiting for an e-mail back about if this product is gluten free. I will post a comment once I get the answer.

Beer of the Week
Guinness 250 Anniversary
This beer has a dark brown, nearly black body with laser-red highlights. Up top, two fingers of creamy, dusty-tan head that sticks around for a while and leaves good lacing on the way down. It is medium bodied with flavors of roasted malt with nutty, chocolaty and dark-fruity notes with a drying finish.

Spirit of the Week
Most Wanted Pioneer Whiskey
This is an American blended whiskey, made by Seth Fox on a farm northwest of Kansas City. Pioneer whiskey is distilled at a 80 proof, higher than other whiskeys, and then aged in a seasoned whiskey barrel to further the development of a smooth, light taste. Some people have referred to this as a "White Dog Whiskey" (an unaged whiskey) that has been lightly aged for a few months.

Cocktail of the Week
Blood Red Sangria
• 1 bottle (inexpensive) red wine
• 12 oz Club Soda
• 2 oz Cognac (Brandy)
• 3 Tbs. Warmed Honey
• 4 Sliced Figs
• 1/2 Cup Red or Black Grapes, halved
• 1/2 Cup Pitted Cherries (Can be frozen)
• Ice
Combine the fruit in a large glass bowl, adding the cognac and honey until the honey is dissolved. Pour in the wine and stir gently. Refrigerate for a minimum of two hours and maximum of overnight. When ready to serve, pour mixture into a glass pitcher. You can strain the fruit out if you like and use it as a garnish later. Add the club soda and stir gently. Pour into a wine glass that is filled with ice.