January 17th Weekly Selections

Wine of the Week

BV Coatal Estates 2006 Cabernet
Dark ruby-violet color. This Coastal Cabernet Sauvignon promises much, and delivers more! The aromas suggest black and green peppercorn, with currant-mint and black tea overtones. Medium bodied, the aromas are echoed on the palate, and completed by hints of dark chocolate. Finishing with a light, velvety texture, this wine is very easy to drink.

Beer of the Week
Bud Select 55
A smooth, light golden lager with 55 calories and the crisp, clean finish of Budweiser Select. Select 55 is brewed with caramel malts and a blend of imported and domestic hopping. Select 55 has a light golden color and offers aroma notes of toasted malt and subtle hopping. This beer has 1.9 grams of Carbohydrates and 2.4% Alcohol.

Spirit of the Week
Angostura Bitters
ANGOSTURA® aromatic bitters is a highly concentrated food and beverage flavouring. Made from a secret formula, it is a unique blend of natural herbs and spices which is used to flavour a wide variety of foods and drinks. The "secret" was developed in 1824 by Dr. J.G.B. Siegert, a Surgeon General in Simon Bolivar's army in Venezuela. He used his aromatic bitters to improve appetite and digestive well-being of the soldiers. The word "Angostura" came from the town of that name in Venezuela where Dr. Siegert was based. Angostura aromatic bitters is a unique flavour enhancer for food preparation, beverages and deserts; just a few dashes can enhance the flavour of any dish. It is not bitter when added to food & drink, but rather has the ability to marry flavours, bringing out the best in them without masking their taste. It is great with the following, just add a few dashes to add a burst of flavour:-Fruit juices and fresh fruit salads -Coffee -Ice Cream (especially vanilla, coconut, rum & raisin) -Seasonings & marinades (especially for meats) -Soups & sauces

Cocktail of the Week
Champagne cocktail  (Week 2 of Valentine's day theme)

•  1 sugar cube
• 2-3 dashes Angostura bitters
• Champagne
• 1 oz brandy
• Orange slice
• Maraschino cherry

 Place the sugar cube in the bottom of a Champange flute. Use the dashes of angostura bitters to saturate the sugar cube, Pour Champange into the flute. Add brandy. Garnich with the orange slice and Cherry.