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Pablo and Andrea
ADAM MURPHY
2 oz ANEW Riesling
.75 oz Mezcal
1 oz Fresh Pressed Pineapple Juice
.50 oz Lemon Juice
.25 oz Campari
.25 oz Simple Syrup
3 Drops of Bitters
Vigorously shake all ingredients except for bitters with ice.
Strain into chilled coupe. Garnish with three drops of bitters
on top of foam.
Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072
Thyme Redemption
EGOR POLONSKIY
1.50 oz ANEW Pinot Grigio
.50 oz Ruby Port
.25 oz Laphroig 10 year
.75 oz Fresh Lemon Juice
.75 oz Simple Syrup
3 Dashes Angostura Bitters
Add all ingredients to the cocktail shaker and shake with ice.
Double strain into chilled cocktail glass and garnish with 3
sprigs of thyme wrapped in lemon node.
Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072
The Divine Cocktail
SPENCER WARREN
1 oz ANEW Rosé
1 oz Torres Orange Liqueur
1 oz Gin
.50 oz Red Diamond
Cabernet Sauvignon
.75 oz Lemon Juice
.50 oz Honey
4 Slices of Honeydew Melon
2 Dashes Peach Bitters
Muddle the melon & bitters. Add all ingredients (except
the Red Diamond Cabernet Sauvignon) shake with ice.
Double strain over new ice into a rocks glass. Float the
Red Diamond Cabernet on top and garnish with a slice
of honeydew.
Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072
Blueberry Fields Forever
JOE SCALISE
1.50 oz ANEW Pinot Grigio
.50 oz Ilegal Mezcal Joven
.25 oz Triple Sec
.50 oz Teaspoon Fresh
Lemon Juice
1 Drop Angostura Bitters
1.5” Sprig of Lemon
Thyme
6 Leaves Lemon Thyme
20 Blueberries
1 Teaspoon Aperol
Take 20 blueberries and 6 individual leaves of lemon
thyme and place in shaker tin and muddle. Add all liquid
ingredients and ice and shake vigorously. Fine strain into
a 4.5oz coupe glass, and float the bruised (just from one
slap) 1.5 inch thyme sprig on the top of cocktail.
Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072
A New Chateau
JAIR BUSTILLOS
2 oz ANEW Riesling
.50 oz Torres Orange Liqueur
1 oz Azzurre Vodka
.75 oz Fresh Lemon Juice
.50 oz Simple Syrup
Kumquats
Honeydew Melon Cubes
Mint
Green Chartreuse
Dry muddle the honeydew melon and the kumquats together.
Add the mint and the ingredients to a mixing glass and shake
hard. Serve over fresh crushed ice. Garnish with honeydew
melon balls, a mint top infused with Green Chartreuse and
set on fire to release the flavors and crisp the mint top.
Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072