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SOMM&SOMM

Category: Cocktails

  • A Spirited Christmas Carol

    A Spirited Christmas Carol

    Cocktails of the past, present, and future.

    There is no season so rich with memory, merriment, and hope as December. Dickens knew it well. In fact, he didn’t just write a moral tale—he wrote the greatest cocktail metaphor ever told (though he may not have realized it while scribbling with ink-stained fingers and a stiff glass of gin beside him).

    Marley’s Ghost – John Leech, Public domain, via Wikimedia Commons

    Because like the spirits that visit Ebenezer Scrooge, our holiday cocktail traditions exist in three forms: the drinks we cherish, the drinks we celebrate with now, and the creations that hint at where mixology is headed next.

    Photo by picjumbo.com on Pexels.com

    So, slip into your warmest chair, cue the carolers in your imagination, and raise a glass to the spectral trio that defines the season.

    Mr. Fezziwig’s Ball – John Leech, CC0, via Wikimedia Commons

    The Ghost of Christmas Past — The Classic Spirit

    Before fancy garnishes and smoky showmanship, there were fireside ladles, communal mugs, and spirits strong enough to thaw London’s winter chill. The Ghost of Christmas Past isn’t showy. It favors warmth, depth, and a touch of history, inviting us to sip slowly and remember.

    Photo by George Dolgikh on Pexels.com

    Featured Cocktail: Hot Gin Punch

    A Victorian winter staple, Hot Gin Punch was ladled out at holiday gatherings and revelrous parties much like Fezziwig’s grand affair. Imagine citrus oils mingling with warming spices, dark sugars melting into juniper heat… it’s Dickens in a glass.

    Ingredients

    • London Dry Gin
    • Earl Grey tea
    • Brown sugar
    • Fresh lemon & orange slices
    • Clove, cinnamon, nutmeg
    • Dash of red wine (optional, but historically delightful)

    Method
    Warm all ingredients gently in a pot (never boiling—Scrooge would approve of restraint). Ladle into teacups or punch glasses, garnish with citrus studded with clove.

    Sip Story
    This is the drink that would have warmed Scrooge’s frozen heart long before Jacob Marley’s chains rattled through the door.

    Perfect Pairing: Roasted chestnuts or fig-pudding brownie bites.

    Ghost of Christmas Present – John Leech (1843), Public domain, via Wikimedia Commons

    The Ghost of Christmas Present — The Festive Spirit

    This spirit bursts through the door with food in one hand and a goblet in the other. It laughs loudly. It believes in seconds—of dessert and cocktails. It delights in fresh cranberries, bright citrus, warm spices, and joyful excess. It’s the embodiment of Fezziwig, twirling until ribbons fly.

    Photo by Augustin Mazaud on Pexels.com

    Featured Cocktail: Spiced Cranberry Rum Sour

    A modern crowd-pleaser built for laughter, clinking glasses, and impromptu toasts from your favorite overly emotional uncle.

    Ingredients

    • Dark rum
    • Fresh lemon juice
    • Spiced cranberry syrup (cranberries + clove + orange peel + cinnamon)
    • Egg white (or aquafaba for a lighter, plant-based foam)
    • Orange bitters

    Method
    Shake all ingredients vigorously (the proper holiday shake is an elbow workout). Strain into a coupe and top with a dot or swirl of cranberry syrup.

    Sip Story
    This glass invites singing, dancing, and the sort of cheer that even Bob Cratchit wouldn’t dare water down.

    Perfect Pairing: Cranberry-orange baked brie crostini or candied pecans.

    The Ghost of Christmas Yet-to-Come — The Innovative Spirit

    Minimalist, mysterious, and a little thrilling—this ghost doesn’t reveal much. But its presence hints at the direction of cocktail culture: sustainability, global botanicals, unexpected flavor pairings, and dramatic presentation. Its message? The future is bold and intentional.

    Photo by Nestor Luis on Pexels.com

    Featured Cocktail: Smoked Herbal Aquavit Martini

    Aquavit, a caraway- and dill-driven spirit with centuries of Nordic heritage, is stepping into the modern spotlight. It speaks of a world where gin isn’t the only botanically expressive star in town.

    Ingredients

    • Aquavit
    • Dry vermouth
    • Dash of absinthe
    • Optional: smoked glass or rosemary smoke bubble

    Method
    Stir over ice until chilled and silky. Strain into a chilled martini glass. Add smoke theatrics if you feel like the Ghost is watching.

    Sip Story
    A drink that whispers more than it speaks—inviting curiosity about what cocktails we’ll be sharing a decade from now.

    Perfect Pairing: Sea-salt rye crisps with dill-cucumber cheese spread.

    A Small Pour for Scrooge

    When writing about spirits, we can’t ignore the man who changed his ways. He deserves a dessert cocktail to mark his redemption.

    Scrooge’s Walnut Flip

    Rich, velvety, nutty, and lightly sweet—proving that anyone, even a miser, can soften with enough holiday warmth.

    Key Notes

    • Amontillado sherry
    • Toasted walnut liqueur
    • Cream & egg yolk
    • Nutmeg finish

    A drink that starts stern and ends sweet. Sound familiar?

    Photo by ROMAN ODINTSOV on Pexels.com

    Raise a Glass to the Spirits That Visit Us

    We drink not just to celebrate, but to remember, and to imagine. The holidays deliver all three, wrapped like Scrooge’s journey—from memory, to gratitude, to possibility.

    So this season, sip the past with reverence, drink the present with joy, and toast to the future with curiosity.

    Cheers to the spirits who visit us—and the ones we pour. 🥂

    Inspired by Charles Dickens’ A Christmas Carol (1843). This article offers educational and interpretive commentary on classic literature through the lens of wine and spirits.

  • Trendy Cocktails: Hot Buttered Rum

    Trendy Cocktails: Hot Buttered Rum

    A Fireside Hug in a Mug.

    There’s a very specific moment each December when the cold doesn’t just feel chilly—it feels personal. Your fingertips sting, your breath turns into its own winter cloud, and suddenly every Christmas carol feels like it’s judging you for not wearing thicker socks. And it’s right in that moment—somewhere between “Let It Snow” and “Baby, It’s Cold Outside”—that the universe gently whispers: Hot Buttered Rum.

    Hot Buttered Rum – Jill Robidoux from beantown, CC BY 2.0

    This is the winter cocktail that doesn’t just warm your bones; it warms your feelings. It’s the culinary equivalent of pulling a wool blanket straight from the dryer and wrapping yourself in it like a smug burrito. Rich, spicy, sweet, buttery, and unapologetically cozy, Hot Buttered Rum has been soothing cold souls since the colonial era. But like all great classics—it benefits from a modern sommelier’s polish.

    Let’s stir up a little history, a little lore, a touch of swagger, and a very delicious twist.

    The Story of Hot Buttered Rum

    Hot Buttered Rum sits in the family of early American tavern drinks—alongside flips, nogs, and punches—that were created in a time when central heating wasn’t a thing, snow boots were made of questionable leather, and drinking something warm was a matter of survival, not indulgence.

    The drink’s rise can be traced to the triangular trade of the 1600s and 1700s, when New England ports were flooded with molasses and rum. Colonists quickly learned:

    1. Rum warms you up.
    2. Butter makes everything taste better.
    3. Spices make it feel festive rather than reckless.

    By the early 1800s, Hot Buttered Rum had become a winter staple—especially around Christmas. Lore suggests it was the unofficial beverage for colonial holiday gatherings, the chosen companion for hearthside storytelling, and the inspiration for more than a few questionable caroling decisions.

    Today, it remains a rich, nostalgic winter classic… though often made in massive batches or with pre-made “batter.” But you’re a sommelier-level drinker. You’re not scooping butter from a Tupperware. We’re elevating.

    Classic at Heart, Thoughtful in Execution

    Our version of Hot Buttered Rum doesn’t reinvent the wheel—it simply gives it a smoother ride. The foundation remains exactly as history intended: aged rum, butter, brown sugar, spice, and hot water. The only flourish is a barely perceptible pinch of cardamom, chosen not to modernize the drink, but to clarify it.

    Cardamon – Photo by Kim van Vuuren on Pexels.com

    Cardamom was traded alongside cinnamon and nutmeg during the same colonial spice routes that made Hot Buttered Rum possible in the first place. Its inclusion feels less like a twist and more like a long-overdue handshake with history. Softly citrusy, gently floral, and warming without heat, it brightens the butter and rum rather than competing with them.

    Subtle, intentional, and respectful of tradition.

    Classic Hot Buttered Rum (with a Gentle Spice Twist)

    • 2 oz aged dark rum (Demerara or rich Caribbean style preferred)
    • 1 tsp unsalted butter, softened
    • 1–2 tsp brown sugar (to taste)
    • 1 pinch ground cinnamon
    • 1 pinch freshly grated nutmeg
    • 1 very small pinch ground cardamom (the twist)
    • 4–5 oz hot water
    • Cinnamon stick or grated nutmeg, for garnish

    Instructions

    1. Warm the Mug
      Fill with hot water, swirl, and discard. (Your drink deserves a warm home.)
    2. Build the Base
      Add butter, brown sugar, cinnamon, nutmeg, and cardamom to the mug.
    3. Add the Rum
      Pour in the rum and stir until the butter melts and the sugar dissolves into a silky, fragrant base.
    4. Finish with Heat
      Top with hot water and stir gently to bring everything together.
    5. Garnish & Enjoy
      Finish with a cinnamon stick or a light dusting of nutmeg. Sip slowly.

    A Note on Rum Selection (Why It Matters Here)

    Without fruit liqueurs or additional sweetness, the rum takes center stage—and that’s exactly how this cocktail wants it.

    Look for:

    • Demerara rum for deep molasses, baking spice, and weight
    • Jamaican rum for a touch of funk and complexity
    • Aged Caribbean blends that lean round and rich rather than hot or sharp

    Avoid overly light or spiced rums—this drink already has enough character.

    This isn’t a reinvention of Hot Buttered Rum—it’s a reminder of why the original became a winter classic in the first place.

    Photo by Ioana Motoc on Pexels.com

    Pairings Built for Butter, Spice, and Rum

    With the cocktail firmly rooted in classic flavors, the food pairings follow suit—comforting, nostalgic, and holiday-driven.

    Ideal Pairings

    Gingerbread, molasses cookies, or spice cake
    The cardamom subtly enhances the baking spices without overpowering them.

    Shortbread or butter cookies
    Lean into the richness—sometimes simplicity wins.

    Aged cheddar, Comté, or Gruyère
    Sweet, salty, and nutty flavors play beautifully with the rum and butter.

    Roasted chestnuts or spiced nuts
    Echo the warmth of the drink while keeping things savory.

    Apple crisp or bread pudding
    Classic winter desserts that feel tailor-made for a warm rum cocktail.

    Moments Made for a Hot Buttered Rum

    • When the lights on the Christmas tree finally all work on the first try (or you simply stop caring).
    • After a long day holiday shopping when your feet (or fingers if you are a cybershopper) are waging a silent protest.
    • While wrapping gifts at midnight and pretending the tape isn’t actively hiding from you.
    • During your annual viewing of A Christmas Carol, making you emotionally overinvest in the Cratchit family.
    • On the porch during the rare, magical moment when it actually snows in the South (or Florida’s version: the temperature hits 52°).
    • Around the firepit with friends, where the drink becomes an unspoken agreement to linger a little longer.

    Hot Buttered Rum isn’t a cocktail—it’s a seasonal ritual. A warm, nostalgic reminder that the most wonderful time of the year deserves something richer than eggnog and more comforting than cocoa.

    Photo by u0415u0432u0433u0435u043du0438u0439 u0428u0443u0445u043cu0430u043d on Pexels.com

    So here’s to December nights, wool blankets, glowing trees, and the kind of cocktails that make even the chilliest season feel welcoming. May your rum be bold, your spices fragrant, and your spirits—holiday and otherwise—rise with every sip. Here’s to laughter that crackles like a fireplace, memories stirred gently in a warm mug, and the simple joy of savoring the season one comforting sip at a time.

    Cheers to warmth, wonder, and Hot Buttered Rum.

    Cover Photo by lil artsy on Pexels.com

  • Old World Regions: Veneto

    Old World Regions: Veneto

    Italy’s Northern Powerhouse of Wine, Culture & Quiet Brilliance.

    December is a reflective month — the harvest is done, cellars are buzzing with fermentations, and wine lovers around the world begin to ask a beautiful question: What did this year give us to drink?

    If there’s any region in Italy that deserves our attention during this season of pause and appreciation… it’s Veneto — a land where misty hills meet ancient canals, and where wine isn’t simply grown… it’s lived.

    Veneto isn’t a “wine region” — it’s twenty lifetimes of wine styles packed into one territory. From joyful Prosecco to profound Amarone. From crisp Soave to salty Lugana. From unknown grapes to international classics. Veneto is northern Italy’s quiet giant — and the more you explore it, the more it rewards you.

    Photo by Lizzie Prokhorova on Pexels.com

    A Glass-Shaped Map of Veneto

    Think of Veneto as three wine landscapes:

    AreaCharacterSignature Styles
    The Plains (Venice, Verona surroundings)Fresh, easy-drinkingProsecco, Pinot Grigio, Bardolino
    The Hills (Valpolicella, Soave, Conegliano)**Mineral-driven, structuredSoave, Valpolicella, Amarone, Recioto
    The Lakes (Garda area)**Saline, floral, softLugana, Chiaretto Rosé

    Veneto alone produces more wine than any other region in Italy — over 25% of the nation’s total production. But here’s the secret: quantity doesn’t overshadow quality. Some of the world’s most loved and most profound wines are born here.

    Classics of Veneto (Must-Know Wines)

    1. Prosecco DOC / DOCG — Italy’s Sparkling Smile

    • Grape: Glera
    • Profile: Pear, green apple, floral, light, friendly
    • Best With: Fried seafood, sushi, popcorn with truffle salt
    • Elevated Cocktail:
      Sgroppino — Prosecco + lemon sorbet + vodka. Yes… dreamy.

    2. Soave DOC / Soave Classico DOC — The Renaissance White

    • Grape: Garganega
    • Profile: Almonds, lemon zest, white peach, minerals
    • Why Sommeliers Love It: With age, it can taste like white Burgundy at a fraction of the price.
    • Pairing Idea:

    Try Soave Superiore if you want depth. Try Recioto di Soave if you want sweet bliss with blue cheese.

    3. Valpolicella Family — The Beating Heart of Veneto Reds

    Valpolicella isn’t a single wine — it is a ladder of complexity:

    StyleTechniqueFlavor Profile
    Valpolicella ClassicoFreshCherry, herbs
    Ripasso“Passed over” Amarone skinsDark fruit + spice
    Amarone della ValpolicellaDried grapesPowerful, intense
    Recioto della ValpolicellaSweet versionLuscious, velvety

    Somm Tip: This region invented appassimento — drying grapes to concentrate sugars & flavors. Amarone is an opus: raisins, chocolate, smoke, black cherry, licorice, leather. A winter fireplace wine.

    Food Pairings:

    Featured Wine Cocktail:
    👉 Amarone Manhattan – 1 oz Amarone, 1 oz Rye whiskey, dash of bitters, orange peel.

    4. Lugana DOC — Lake Garda’s Whisper

    • Grape: Turbiana (genetically related to Verdicchio)
    • Profile: Floral, saline, lemon curd, almond
    • Pairing Perfection:
      • Lake fish
      • Sushi
      • Caprese salad
      • Fresh mozzarella

    If you like Chablis or Pinot Grigio, try Lugana. You’ll find more flavor, more soul, and more story.

    5. Less Known… But So Worth Knowing

    RegionGrapeStyleWhy It Matters
    BreganzeVespaioloDry / sweetHidden gem. The sweet version with gorgonzola is legendary.
    Colli EuganeiMoscato GialloAromaticGreat with spicy Thai or Indian food.
    MontelloBordeaux blendsStructured redsItaly meets Bordeaux but still Italian in spirit.
    CustozaBlendCrisp whiteBetter alternative to mass Pinot Grigio.
    Photo by Enzo Iorio on Pexels.com

    The Veneto Pairing Table

    WineIdeal PairingMood
    ProseccoFried calamariCelebration or Sunday brunch
    Soave ClassicoSpring vegetablesFresh & reflective
    Valpolicella RipassoPizza or lasagnaCozy & casual
    AmaroneRoast meats, contemplationWinter fireside
    ReciotoDark chocolateDessert & decadence
    LuganaRaw seafoodCalm, lakeside evening
    Breganze TorcolatoBlue cheeseSweet & savory elegance
    Photo by Andrea Piacquadio on Pexels.com

    Wine Cocktails from Veneto

    Give your guests (or yourself) something unexpected:

    CocktailIngredientsServes With
    SgroppinoProsecco + lemon sorbet + vodkaBrunch
    Americano RosaChiaretto rosé + Campari + sodaSunset
    Amarone ManhattanAmarone + rye + bittersLate-night jazz
    Soave SpritzSoave + soda + basilGarden afternoons

    Add mint, rosemary or thyme for an aromatic lift. Veneto pairs beautifully with herbs.

    The Soul of Veneto

    Veneto doesn’t chase trends. It honors history and refines technique. From the Roman era to contemporary Michelin-starred tables, its wines remain rooted in place and focused on pleasure.

    It’s not loud. It’s not flashy. And that’s precisely why sommeliers adore it.

    👉 With every bottle from here, there’s space to pause, think, and feel.
    Perhaps, in December, that’s the kind of wine we need most.

    Wines to Try This Month

    • Pieropan Soave Classico
    • Tommasi Amarone della Valpolicella
    • Zenato Lugana
    • Masi Campofiorin (Ripasso-style)
    • Breganze Torcolato (if you can find it — worth the hunt)
    Photo by cottonbro studio on Pexels.com

    Final Pour

    The Veneto isn’t just Italy’s top producer — it is one of its most complicated and most rewarding. Familiar or obscure, sparkling or profound, its wines tell stories of mist-covered valleys, lake breezes, volcanic soils, and families who have made wine for centuries.

    The best way to understand Veneto is simple:
    Drink it slowly… and let it speak.

    Salute — to the North, and to December’s quiet reflections. 🍷✨

    Cover Photo by alleksana on Pexels.com

  • Trendy Cocktails: Apple Cider Whiskey Sour

    Trendy Cocktails: Apple Cider Whiskey Sour

    Autumn’s Perfect Pour.

    There’s something inherently comforting about autumn—the way the air sharpens, the evenings stretch a little longer, and the familiar scent of cinnamon, baked apples, and bonfire smoke begins to hang in the air. In the cocktail world, that shift in season invites us to rethink our staples—trading mint for spice, citrus for orchard fruit, and effervescence for warmth.

    Enter the Apple Cider Whiskey Sour—a modern twist on one of the oldest and most beloved cocktails in the canon.

    The Evolution of the Whiskey Sour

    The Whiskey Sour has been quenching thirsts and warming spirits since the mid-1800s. Its origins trace to sailors who blended citrus juice with spirits to stave off scurvy (and perhaps boredom) on long voyages. Eventually, bartenders refined the ratio of spirit, sugar, and acid into a formula so balanced it became a cornerstone of cocktail craftsmanship:
    2 parts spirit, 1 part sour, 1 part sweet.

    Our autumn adaptation doesn’t stray far from that golden ratio. Instead, it leans into the season, replacing part of the sweetness with fresh apple cider, a nod to harvest festivals, hayrides, and the comforting rhythm of fall.

    Photo by Sharefaith on Pexels.com

    The Art of the Twist

    The genius of a twist lies in evolution, not reinvention. You don’t abandon the foundation; you reinterpret it through a seasonal lens.

    In this version, apple cider adds more than sweetness—it adds texture and nuance. Its natural tannins echo those found in whiskey, creating harmony in every sip. A dash of Angostura bitters introduces a whisper of baking spice, enhancing the cider’s character while grounding the citrus brightness.

    Photo by Pixabay on Pexels.com

    Then there’s the garnish—a simple apple slice and cinnamon stick. It’s not just aesthetic; the cinnamon subtly infuses the drink as you sip, while the apple adds an aromatic cue that primes your palate for what’s to come.

    Photo by Kathrine Birch on Pexels.com

    The Science of Balance

    Behind every great cocktail lies a lesson in chemistry. The lemon juice provides the acid backbone—cutting through the cider’s sweetness and brightening the whiskey’s depth. The simple syrup rounds out the sharp edges, acting as the bridge between citrus and spirit.

    Choosing your whiskey determines the drink’s personality:

    • Bourbon brings caramel, vanilla, and a touch of sweetness.
    • Rye whiskey offers peppery spice and dry structure, elevating the drink with a little extra bite.

    A shaker of ice transforms this balanced mix into a symphony—chilling, aerating, and diluting just enough to let every note sing.

    Recipe Recap

    Apple Cider Whiskey Sour

    By Gregory & Tammy Dean, SOMM&SOMM
    From Sips & Stories: Twists on the Classics (Vol. I)


    (Yield: 1 cocktail)

    Ingredients

    • 2 oz whiskey (bourbon or rye)
    • 1 oz fresh lemon juice
    • 1 oz apple cider
    • ½ oz simple syrup (adjust to taste)
    • Dash of Angostura bitters (optional)
    • Apple slice and cinnamon stick (for garnish)
    1. Chill your glass. (Rocks or coupe—your choice.)
    2. Shake whiskey, lemon juice, cider, syrup, and bitters over ice for 15–20 seconds.
    3. Strain into your glass, neat or over ice.
    4. Garnish with an apple slice and cinnamon stick.

    Sip, savor, repeat.

    The Sensory Experience

    Take a moment before your first sip. Inhale the aroma—the citrus sparkle, the baked-apple warmth, the earthy wood of whiskey and spice. Then taste: a bright entry of lemon gives way to a rich, rounded mid-palate of apple and oak, finishing with a clean, dry whisper of cinnamon.

    This is a cocktail that evolves as it sits. The cinnamon garnish slowly releases its oils; the ice gently softens the acidity. Each sip becomes a slightly new expression of the season.

    Pairing Suggestions

    We often tell our readers that the Apple Cider Whiskey Sour is both a drink and a mood—but if you want to pair it, think rustic, autumnal, and cozy:

    • Food: roasted pork tenderloin with apples, maple-glazed carrots, or aged cheddar.
    • Cheese board: sharp white cheddar, smoked gouda, and a few candied pecans.
    • Dessert: apple crumble, spice cake, or a bourbon pecan pie (yes, please!).
    Photo by Regina Ferraz on Pexels.com

    It also plays beautifully with casual bites during a fall gathering—think caramel popcorn, roasted nuts, or applewood-smoked sausage.

    The Story Behind the Sip

    This cocktail started as a tribute to Tammy’s two great autumn loves—bourbon and apple cider. She’s a true Bourbon Girl, and when the first hint of fall hits, she dives headfirst into cider season like it’s a competitive sport. One evening, watching her savor a glass of bourbon while talking about the perfect cider blend, I had an idea: why not bring her favorites together in one glass?

    The result was the Apple Cider Whiskey Sour—bright, rich, and perfectly balanced, just like her. From that first shake and pour, I knew it would become our go-to signal that autumn had officially arrived. Now, every fall, I make the first round while she grabs the blanket and picks the movie. Some traditions just taste too good to change.

    The Season in a Glass

    The Apple Cider Whiskey Sour is more than a drink—it’s the intersection of tradition and creativity. It captures what makes cocktail culture timeless: the ability to tell new stories using familiar ingredients.

    In every sip, there’s a hint of nostalgia, a dash of innovation, and a celebration of balance—the same philosophy that inspires our entire Sips & Stories series.

    So as the nights cool and the cider flows, raise your glass.
    Here’s to tradition with a twist.
    Here’s to stories worth sipping.

    Cheers 🥃

  • Game Day Pairings

    Game Day Pairings

    Wine & Cocktails for the Armchair Quarterback.

    There’s something magical about football season. Whether it’s college Saturdays or NFL Sundays, friends and family gather around the big screen, jersey-clad and hungry, ready to cheer (and sometimes yell) at the TV. Beer has long been the default game-day drink of choice — frosty lagers with wings, hoppy IPAs with pizza, and maybe a stout with chili.

    Photo by Vitaly Gariev on Pexels.com

    But what if we took those classic pairings and gave them a sommelier’s twist? Enter wine and cocktails: unexpected, exciting, and surprisingly perfect with your favorite tailgate snacks. Here’s how to substitute your standard pint with a pour that takes game-day cuisine to new levels.

    Photo by Omar Mahmood on Pexels.com

    Wings & Chardonnay (or a Margarita Twist)

    Beer stand-in: Crisp Pilsner
    Upgrade: California Chardonnay or a Smoky Margarita

    Buffalo wings love beer — but they also love balance. A California Chardonnay with just the right oak brings a buttery backbone to tame the spice while citrus and apple notes cut through the richness. If you prefer cocktails, shake up a Smoky Margarita: mezcal for depth, lime for brightness, and a splash of orange liqueur for sweet relief against the heat.

    Smoky Margarita Recipe

    • 2 oz mezcal
    • 1 oz fresh lime juice
    • 0.5 oz Cointreau (or triple sec)
    • 0.5 oz agave nectar
    • Shake with ice, strain into a salt-rimmed glass, garnish with lime.

    Try also: SOMM&SOMM Classic Margarita Recipe

    Photo by cottonbro studio on Pexels.com

    Pizza & Chianti Classico (or Negroni Sbagliato)

    Beer stand-in: Hoppy IPA
    Upgrade: Chianti Classico or a Sparkling Negroni

    Pizza night is game day royalty. Instead of an IPA, pour a glass of Chianti Classico — the bright acidity of Sangiovese slices through gooey cheese while cherry and herbal notes sing with pepperoni or sausage. Want something more playful? A Negroni Sbagliato (with Prosecco instead of gin) is effervescent, bittersweet, and a nod to Italian flair.

    👉 “Pro tip: it’s pronounced ‘Spah-lee-AH-toh.’ If you fumble it, just smile — after a sip or two, nobody’s keeping score anyway.” 🏈🍹

    Negroni Sbagliato Recipe

    • 1 oz Campari
    • 1 oz sweet vermouth
    • 2 oz Prosecco
    • Build in a glass over ice, stir gently, garnish with an orange slice.
    Photo by Anthony Leong on Pexels.com

    Nachos & Riesling (or a Paloma)

    Beer stand-in: Mexican Lager
    Upgrade: Off-Dry Riesling or a Grapefruit Paloma

    Nachos are all about layers: salty chips, gooey cheese, spicy jalapeños, and maybe some pulled pork. An off-dry German Riesling brings zesty citrus, floral aromatics, and just enough sweetness to tame the spice. Or shake things up with a Paloma — tequila, grapefruit soda, and lime for a refreshing, citrus-driven counterpoint.

    Paloma Recipe

    • 2 oz tequila blanco
    • 0.5 oz lime juice
    • Top with grapefruit soda (Jarritos or Fresca work)
    • Salt rim optional, garnish with a grapefruit wedge.
    Photo by Piotr Arnoldes on Pexels.com

    Chili & Zinfandel (or Old Fashioned)

    Beer stand-in: Stout
    Upgrade: California Zinfandel or a Classic Old Fashioned

    Hearty, spicy chili is a Sunday staple. Instead of a stout, uncork a California Zinfandel — jammy black fruit and spice stand tall against smoky meats and heat. For cocktail fans, nothing beats an Old Fashioned: whiskey, bitters, sugar, and an orange twist. Its richness echoes the depth of the chili while keeping the palate refreshed.

    Old Fashioned Recipe

    • 2 oz bourbon or rye whiskey
    • 1 sugar cube (or 0.25 oz simple syrup)
    • 2 dashes Angostura bitters
    • Stir with ice, strain over a large cube, garnish with orange peel.
    Photo by Juan Santos on Pexels.com

    Sliders & Sparkling Rosé (or French 75)

    Beer stand-in: Amber Ale
    Upgrade: Sparkling Rosé or a French 75

    Sliders may be small, but they’re packed with flavor — especially when piled high with cheese, pickles, and sauce. Sparkling Rosé cuts the richness with bubbles while berry notes match the savory-sweet balance of the burger. For a cocktail play, the French 75 adds gin botanicals and Champagne sparkle to the mix.

    French 75 Recipe

    • 1 oz gin
    • 0.5 oz fresh lemon juice
    • 0.5 oz simple syrup
    • Shake, strain into flute, top with 2 oz Champagne, garnish with lemon twist.
    Photo by Alejandro Aznar on Pexels.com

    Final Play: Dessert & Port (or Espresso Martini)

    Don’t forget the fourth quarter sweet tooth. For brownies or cookies, swap milk stout for Ruby Port — sweet, fruity, and indulgent. Or kick into overtime with an Espresso Martini, a modern classic that blends vodka, coffee liqueur, and espresso — the perfect nightcap after a day of touchdowns.

    Espresso Martini Recipe

    • 2 oz vodka
    • 0.5 oz coffee liqueur (Kahlúa)
    • 1 oz freshly brewed espresso (cooled)
    • Shake hard with ice, strain into coupe, garnish with 3 coffee beans.

    Here’s to touchdowns and tailgates, rivalries and replays, wings and wine, cocktails and camaraderie. May your team win — and may your glass never be empty. 🍷🏈🍸

    Gregory and Tammy Dean, SOMM&SOMM

    Cover Photo by Jean-Daniel Francoeur on Pexels.com

  • How One Hotel Restaurant Made Our 44th Anniversary Unforgettable

    How One Hotel Restaurant Made Our 44th Anniversary Unforgettable

    Tammy and I travel for food and drink the way others chase sunsets — with an agenda, a notebook, and an appetite for the unexpected. On a three-day jaunt to St. Augustine to celebrate our 44th wedding anniversary we found plenty to love, but one evening at Castillo Craft Bar + Kitchen quietly rearranged the star chart: this was not simply a nice hotel meal. It was a masterclass in what service, craft cocktails, and properly thought-out cooking can do when they cooperate.

    The Prosecco Welcome — and a Thoughtful Surprise

    Earlier that afternoon, we discovered a chilled bottle of Prosecco waiting in our room’s refrigerator — a quiet gesture from the team that set the tone before we even stepped into the restaurant. When we did arrive (an hour ahead of our reservation), we were greeted with a fresh glass of Prosecco, introduced to the staff, and seated by the window.

    Then came the moment that sealed Castillo’s reputation in our minds: shortly after we were seated, a lively family of 13 or 14 adults and children was placed nearby. The children, understandably, vied for attention while the adults settled into animated conversation. Within minutes, the restaurant manager, Daniel, intervened with effortless class. He moved us to a private dining room with a single table for twelve — effectively giving us the most private, romantic setting in the house. It was an astute and gracious move, and one we will never forget.

    Cocktails with Gravitas

    We decided to begin with classics: Tammy ordered an Aviation, I a Paper Plane. Both were mixed with respect for tradition. The Aviation balanced lemon’s tart brightness with the nutty-cherry note of maraschino and a whisper of crème de violette — floral but never perfumey. The Paper Plane, a test of proportion, was taut and bittersweet, bourbon’s warmth underpinning Aperol’s orange bitterness and amaro’s herbal pull. Two classics rendered with conviction.

    Quick Sidebar… you know we love craft cocktails! Our books are now available on Amazon

    Amazon: SIPS & STORIES: Twists on the Classics

    Amazon: SIPS & STORIES: Botanical Wonders

    Starters with Intention

    • Spanish Onion Soup (Castillo’s twist): Dry sherry lifted the base of caramelized onions, Manchego added a salty sheep’s-milk edge, and Gruyère brought nutty depth. The bread held texture rather than sinking into soggy oblivion. Purposeful, not gimmicky.
    • Pan-Seared Scallops: Golden exterior, luminous center — textbook scallops. Grapefruit and Brussels slaw delivered acid and bitterness; toasted walnuts brought texture and a subtle caramelized edge; parsnip purée offered a sweet earthiness. A dish of balance and contrast.

    The Mains — Precision and Poise

    We ordered separately and shared:

    • Dry-Aged Duck Breast — with confit, potato purée, seared tomato and mushrooms, and a cherry-coffee demi-glace. The duck was properly seared and the fat rendered cleanly. The demi-glace married classic cherry with a clever roasted coffee bitterness that harmonized with the mushrooms. A modern, inventive take that never felt like a stunt.
    • 6-oz Filet Mignon — with potato purée, root vegetables, charred mushrooms, and a blackberry-port demi. Filet is mild by nature; the demi provided fruit depth without over-reduction. Charred mushrooms contributed savory grounding.

    The Wine Choice

    We chose a Burgundy Pinot Noir. Its red cherry and earthy underbrush notes paired seamlessly with the duck’s cherry-coffee sauce, while its acidity and gentle tannins refreshed each bite of filet and demi. A Cabernet would have bullied the plates; Pinot offered conversation instead of domination.

    Sweet Farewell and Spirited Encore

    Dessert arrived in the form of raspberry-filled chocolate truffles — tartness wrapped in richness, a refined way to close. But the evening wasn’t over. Daniel and his team drew us into conversation about mixology, inviting us to sample cocktails destined for the next menu. To be trusted with in-progress creations, to taste and talk shop with equal enthusiasm, was the rarest gift of all: inclusion.

    A Recommendation from a Picky Pair

    Castillo Craft Bar + Kitchen may technically be a hotel restaurant, but that label undersells it. Here, cocktails are crafted with reverence, dishes are built on contrasts and precision, and service is the invisible framework that allows it all to shine. The thoughtful surprise of Prosecco, Angelica’s professional warmth, Daniel’s extraordinary attentiveness in relocating us to a private space, and the invitation to taste what’s to come all combined to turn our 44th anniversary into a celebration of craft and care.

    For those who care about detail, timing, and the artistry behind both food and drink, Castillo Craft Bar + Kitchen is not just a place to dine — it’s a destination to remember. Cheers 🥂

    Note on images: We were so engaged with the staff and enamored by the experience that we didn’t stop to take photos during our anniversary dinner. Fortunately, the images featured throughout this article are sourced from Castillo Craft Bar + Kitchen’s website, which offers up-to-date visuals that accurately reflect the atmosphere, cuisine, and presentation we enjoyed.

  • Gen Z and the Aperitif Revival

    Gen Z and the Aperitif Revival

    The clinking of ice, the soft fizz of tonic, the amber swirl of vermouth in a vintage glass—these are not just relics of an old-world European café culture. They’re back, and Gen Z is leading the charge. From TikTok-worthy Spritz recipes to obscure amari and local vermouths popping up in home bars, the aperitif is experiencing a full-fledged renaissance.

    Photo by Lazarus Ziridis on Pexels.com

    You may also like SOMM&SOMM article: The Rum Renaissance

    But is this resurgence just another fleeting trend or a lifestyle shift? And how can we—seasoned sippers and new enthusiasts alike—elevate this delicious ritual? Let’s dive into the heart of the modern aperitivo.

    What Is an Aperitif Anyway?

    Aperitifs are drinks traditionally served before a meal to stimulate the appetite. The term comes from the Latin aperire, meaning “to open.” These beverages are typically lower in alcohol (usually between 11-25%), often dry or bitter, and designed to awaken the senses rather than overwhelm them. They are cousins—but not twins—to digestifs, which are consumed after meals to aid digestion and are typically richer, stronger, and sweeter (think Cognac, Amaro, Port).

    Photo by Regina Tommasi on Pexels.com

    Common Types of Aperitifs:

    • Vermouth (dry or blanc) – fortified, aromatized wine; try Dolin Blanc or Carpano Dry
    • Aperitivo bitters – Campari, Aperol, Select, and obscure gems like Contratto or Cappelletti
    • Lillet Blanc, Rosé, and Rouge – French wine-based aperitifs infused with citrus and quinine
    • Sherry (Fino or Manzanilla) – bone-dry Spanish fortified wines, excellent with tapas
    • Dry sparkling wines – Prosecco, Cava, Crémant, or brut Champagne
    • Amaro (light styles) – While traditionally digestifs, some low-ABV amari like Amaro Nonino or Montenegro walk the aperitif line

    Gen Z and the Aperitivo Renaissance

    Why now? Why this category?

    But first—who is Gen Z?

    Gen Z, short for Generation Z, refers to people born roughly between 1997 and 2012. They are digital natives who grew up with smartphones, social media, and on-demand everything. Known for their creativity, inclusivity, and emphasis on mental health and authenticity, Gen Z values experiences over possessions and often challenges traditional norms—from career paths to how (and what) they drink. They’re shaping trends across fashion, tech, and even the food and beverage world—like reviving the aperitif hour with a modern, mindful twist.

    Low-ABV Lifestyle

    Health-conscious and moderation-minded, Gen Z tends to lean toward “sessionable” drinks that allow for social sipping without the aftershock. Aperitifs hit that sweet spot.

    Aesthetic and Ritual

    The modern aperitivo hour is as much about the look and feel as the liquid. Vintage glassware, tinned fish boards, playlists, and sun-drenched settings turn it into a lifestyle. It’s on every platform.

    Discovery Culture

    From rare vermouths to hyper-regional aperitivi like Rinomato or Mattei Cap Corse, Gen Z is less loyal to brands and more interested in storytelling. Aperitifs are steeped in history, botanicals, and place—perfect for exploration.

    Photo by Gonzalo Acuu00f1a on Pexels.com

    Spritz 2.0

    The Aperol Spritz may have been the gateway, but the new wave of spritzes is bold, bitter, herbaceous, and often customized. Think “Spritz 2.0.”

    Try These Modern Takes:

    • White Negroni Spritz – Suze, dry vermouth, tonic, grapefruit peel
    • Lavender Lillet Spritz – Lillet Blanc, lemon, lavender bitters, soda water
    • Cappelletti & Prosecco – A deeper, more complex take than Aperol
    • Sherry Spritz – Manzanilla sherry, lemon tonic, cucumber ribbon
    • Amaro Spritz – Montenegro with soda and a dash of orange bitters

    Want something totally different? Try a Sakura Spritz with Japanese umeshu, sparkling yuzu soda, and mint.

    The Aperitif as Ritual

    An aperitivo is not just a drink—it’s a moment. Here’s how to elevate the experience:

    The Setting

    Golden hour lighting, low music, and relaxed attire. Indoors or outdoors, the vibe matters.

    Glassware

    Use proper (or playfully mismatched) stemware. Coupe glasses, Nick & Noras, or vintage tumblers add gravitas.

    Ice Matters

    Use clear, large-format ice where possible. It melts slower, looks better, and keeps the drink crisp.

    Garnishes

    Citrus peels, herbs, edible flowers—small touches that engage the senses.

    Photo by David Melgar on Pexels.com

    Aperitif Pairings & Accompaniments

    Food is key. In Italy, you’d get olives, potato chips, and maybe a few nuts with your drink. But we can do better—and still keep it simple.

    Try Pairing With:

    • Marcona almonds and anchovy-stuffed olives – great with dry vermouth
    • Jamón Ibérico and Manchego – classic with fino sherry
    • Radishes with butter and sea salt – elegant with a Lillet Blanc spritz
    • White bean dip with lemon and rosemary – pairs well with a bitter amaro spritz
    • Crostini with ricotta, honey, and herbs – lovely with a rosé vermouth

    For something playful and Gen Z-approved? Tinned fish boards with smoked mussels, mackerel pâté, and crusty bread are all the rage. Pair with a crisp French Quinquina like Dubonnet Blanc or a coastal white vermouth from Galicia.

    Obscure Aperitifs Worth Discovering

    You’ve heard of Campari. But here are a few you should know:

    • Suze (France) – bitter gentian root liqueur; electric yellow and deeply earthy
    • Chinato (Italy) – Barolo aromatized with quinine and spices
    • Rinomato (Italy) – a balanced, bitter aperitivo with citrus and alpine herbs
    • Byrrh (France) – red wine-based quinquina with plum and spice notes
    • Mattei Cap Corse (Corsica) – white quinquina with citrus and wormwood
    • Uncouth Vermouth (USA) – seasonal Brooklyn-made vermouths with foraged ingredients
    Photo by Marcelo Verfe on Pexels.com

    Classic Aperitif Cocktails You Need to Know

    • Negroni – Gin, Campari, sweet vermouth
    • Boulevardier – Bourbon, Campari, sweet vermouth
    • Americano – Campari, sweet vermouth, soda
    • Vesper Martini – Gin, vodka, Lillet Blanc
    • Adonis – Fino sherry, sweet vermouth, orange bitters
    • Bamboo – Dry sherry, dry vermouth, dash of bitters

    Unique Aperitif Recipes to Try

    The Garden Path

    • 1 oz Lillet Blanc
    • 1 oz Dolin Blanc Vermouth
    • 2 dashes celery bitters
    • 3 oz cucumber soda
    • Garnish: cucumber ribbon + mint

    Flavor: Cool, herbal, floral—a picnic in a glass.

    Sunset in Amalfi

    • 1 oz Cappelletti
    • 0.5 oz blood orange juice
    • 3 oz Prosecco
    • Splash soda
    • Garnish: thyme sprig and orange twist

    Flavor: Bitter, bright, citrus-forward.

    Basque Country Spritz

    • 1 oz Basque vermouth (e.g., Txurrut)
    • 1 oz manzanilla sherry
    • 3 oz tonic
    • Garnish: lemon wedge + cracked pepper

    Flavor: Saline, herbal, slightly funky.

    Fad or Here to Stay?

    The modern aperitivo hour is more than a fad. It’s a cultural correction—away from overproof, overdone cocktails and toward intentional, social, and stylish sipping. With sustainability, localism, and health all shaping Gen Z’s buying decisions, the aperitif’s lower ABV, European pedigree, and wide range of flavors make it uniquely relevant.

    It may have roots in the 19th century, but its soul fits perfectly into a 21st-century glass.

    The new aperitivo hour isn’t just a drink. It’s a declaration: slow down, sip something beautiful, snack thoughtfully, and toast to the joy of the in-between. Cheers 🥃

    Cover Photo by DC, CC BY-SA 3.0, via Wikimedia Commons

  • The Rise of the Tinned Fish Date Night

    The Rise of the Tinned Fish Date Night

    How to Elevate the Viral Trend into a Deliciously Sophisticated Affair.

    What once sat dusty on pantry shelves as an end-of-the-world staple is now having its glam moment: tinned fish. From chic coastal wine bars to TikTok and curated picnic boxes, conservas (as the Europeans call them) are making waves as the centerpiece of casual, romantic, and surprisingly elevated date nights.

    This isn’t your grandfather’s tuna sandwich filler. Think: Spanish octopus in olive oil, Portuguese sardines with piri piri, French mackerel in mustard sauce, and smoked mussels kissed with paprika. They come dressed to impress in artistic tins and are often as beautiful to look at as they are delicious.

    Photo by alleksana on Pexels.com

    So is this a fad or a lasting trend? Like charcuterie boards, we’re betting on the latter. Tinned fish taps into nostalgia, convenience, sustainability, and global culinary intrigue. It’s affordable luxury, and when paired with the right wines and accompaniments, it becomes an artful experience. Let’s explore how to turn this modest ingredient into a memorable date night.

    A Bit of Salty Lore

    Tinned fish dates back to the 19th century in France, when Nicolas Appert invented a method of preserving food in sealed containers, originally intended for Napoleon’s army. By the time it hit Spain and Portugal, however, it became gastronomically refined, particularly in Galicia and Basque country, where harvesting and preserving seafood became an artisanal craft.

    In Portugal, beautifully labeled tins of sardines and cod liver are displayed like jewelry. In Spain, vermouth bars serve berberechos (cockles) and anchovies as delicacies. Even Hemingway, while sipping vermouth in Pamplona, likely nibbled on anchovies in oil. This is no passing phase—this is a modern embrace of a deeply rooted tradition.

    Photo by alleksana on Pexels.com

    Planning the Ultimate Tinned Fish Date Night

    Set the Scene: Coastal Vibes at Home

    • Mood: Think European seaside café. Use linen napkins, ceramic tapas dishes, wood boards, and flickering candles.
    • Music: Bossa nova, French jazz, or Spanish guitar.
    • Setting: Indoors for cozy intimacy or alfresco if the weather allows.

    Choose Your Conservas Carefully

    Mix textures, flavors, and sea creatures. Aim for 3-5 tins for a full experience. Look for:

    • Briny & Bright: Spanish cockles or razor clams in brine.
    • Rich & Buttery: Portuguese sardines in olive oil or tomato.
    • Umami & Deep: Smoked mussels, mackerel in escabeche.
    • Decadent & Unique: Tuna belly (ventresca), sea urchin roe, or eel in soy.

    Pairing Accoutrements

    Elevate each tin with thoughtful accompaniments:

    • Breads: Baguette slices, crackers, or grilled sourdough.
    • Condiments: Dijon mustard, cornichons, lemon wedges, or chili oil.
    • Vegetables: Pickled red onions, olives, marinated peppers, or shaved fennel.
    • Cheese: Manchego or soft goat cheese for contrast.
    • Garnishes: Fresh dill, chives, or microgreens.

    Wine Pairing by Fish Type

    Sardines, Mackerel, & Anchovies

    These oily fish demand crisp acidity.

    Octopus & Squid in Olive Oil or Garlic

    Delicate textures need something clean and aromatic.

    Mussels, Clams, & Cockles

    Briny and oceanic—think “sea spray in a tin.”

    Tuna Belly or Eel in Sauce

    These are rich and indulgent, deserving of more structured pairings.

    You Choose the Vibe

    Casual Approach

    Spread it out picnic-style. Use mismatched plates, pour wine from tumblers, and laugh while exploring flavor combinations. Perfect for rooftop dates or rainy-day movie nights.

    SOMM&SOMM Tip: Don’t overthink it. Serve cold, room temp, or straight from the tin with a smile.

    Elegant Affair

    Serve each conserva as a course. Create composed bites with garnishes. Pour wines in proper stems and describe the pairing like you’re hosting a private tasting.

    SOMM&SOMM Tip: Treat it like a seafood tasting menu. Make a printed card with fish origin and wine notes.

    Photo by Arina Krasnikova on Pexels.com

    A Sweet Finish

    After such an umami-laden experience, refresh the palate with something light:

    • Dessert Idea: Lemon olive oil cake or citrus sorbet.
    • Pair With: A chilled Moscato d’Asti or dry vermouth spritz.

    Try Tammy’s favorite… a Lillet Blanc Spritz!

    Tammy’s Lillet Lemon Dessert Spritz

    A soft, sparkling citrus-herb kiss to end a salty-sea affair

    • 2 oz Lillet Blanc
    • ¾ oz Lemon verbena syrup (or lemon balm simple syrup)*
    • ½ oz Fresh lemon juice
    • 2 oz Moscato d’Asti (or a demi-sec sparkling wine)
    • Splash of soda water
    • Expressed lemon twist, curled into the glass
    • Optional: Edible flower or sprig of lemon balm for garnish

    *To make lemon verbena syrup: Simmer 1 cup sugar, 1 cup water, and a handful of fresh lemon verbena leaves. Cool, strain, and refrigerate.

    1. In a stemmed glass filled with ice, combine Lillet Blanc, lemon syrup, and fresh lemon juice.
    2. Stir gently to chill and blend.
    3. Add Moscato d’Asti and a splash of soda water for balance.
    4. Express a lemon twist over the top and tuck into the glass.

    Garnish with an edible flower or a fragrant sprig of lemon balm.

    A Tinned Love Story

    Tinned fish date night is not just a trend—it’s a beautifully simple, globally inspired experience that invites creativity, romance, and a deep appreciation for how humble ingredients can shine with the right drink in hand.

    Whether you’re introducing someone to the world of conservas or deep-diving into your favorite fishy fare with a longtime partner, these tins of love are perfect vessels for flavor and connection.

    Photo by Towfiqu barbhuiya on Pexels.com

    So break out the fish forks, pop open that bottle of Albariño, and savor the sea—one elegant tin at a time.

    SOMM&SOMM Tip: For a splurge, try Spanish Bonito del Norte tuna in olive oil with a glass of vintage Champagne. Add shaved truffle if you’re feeling decadent. You won’t regret it.

    Here are a few suggestions on where to order conservas for your next (or very first) tinned fish date night:

    Lata (Premium Tinned Fish), FishNook Tinned Seafood Co., Patagonia Provisions

    Cover photo by Bex Walton from London, England, CC BY 2.0, via Wikimedia Commons

  • The Rum Renaissance

    The Rum Renaissance

    Terroir, Tradition, and Tiki.

    Welcome to the Rum Renaissance. For years, rum stood in the shadow of whiskey and tequila—either trapped in syrupy cola combos or buried in blender drinks at beach resorts. But no more. Rum is having a moment. A big one. We are in the midst of a Rum Renaissance, where the world is finally recognizing what islanders, pirates, distillers, and cocktail aficionados have known all along: rum is wildly complex, deeply traditional, and incredibly expressive of terroir.

    From the agricole fields of Martinique to the molasses stills of Barbados, from navy-style overproofs to funky pot-stilled hogo bombs from Jamaica, rum is rewriting its story. And we’re drinking it all in—neat, stirred, shaken, and smoked.

    Photo by Alex P on Pexels.com

    Terroir in a Glass

    Unlike other spirits, rum can be made anywhere sugarcane grows—and even where it doesn’t. This gives rum its greatest gift: variety. Each region has its own techniques, laws, traditions, and signature profiles. Let’s explore:

    1. Agricole Rhum (France’s Caribbean Legacy)

    • Where: Martinique, Guadeloupe
    • What: Made from fresh-pressed sugarcane juice, not molasses
    • Taste: Grassy, vegetal, earthy, often dry and structured

    Featured Rum: Rhum J.M Blanc (Martinique)
    A pristine example of agricole: fresh cut grass, lime zest, sea spray.

    Pairing Idea:
    Ceviche with Coconut Cream and Cilantro
    The rhum’s herbal notes elevate the citrus and herbs; the coconut softens the sharper edges.

    2. English-Style Rums (Colonial Depth)

    • Where: Jamaica, Barbados, Guyana
    • What: Usually pot-stilled, molasses-based, deeply flavored
    • Taste: Bold, funky (think overripe banana, petrol, leather), spicy

    Featured Rum: Smith & Cross Traditional Jamaica Rum
    This overproof beast is unapologetically funky, rich with esters.

    Funky Kingston Daiquiri

    • 2 oz Smith & Cross
    • 0.75 oz fresh lime juice
    • 0.5 oz Demerara syrup (2:1)
      Shake hard, strain into coupe. Garnish with lime zest.

    Food Pairing:
    Jerk Chicken Tacos with Mango Salsa
    The spice loves the funk. The mango calms the heat.

    3. Spanish-Style Rums (Clean & Smooth)

    • Where: Cuba, Panama, Nicaragua, Dominican Republic
    • What: Column-distilled, molasses-based, often aged in solera systems
    • Taste: Round, vanilla-laced, approachable, sometimes sweetened

    Featured Rum: Ron Diplomático Reserva Exclusiva (Venezuela)
    Creamy, dessert-like with notes of toffee, fig, and orange peel.

    Pairing Idea:
    Dark Chocolate Tart with Sea Salt & Orange Zest
    The rum mimics the dessert’s flavors and adds a silky finish.

    4. Navy & Overproof Rums (Bold & Historical)

    • Where: Blends from multiple islands
    • What: Strong, often high-proof, originally designed for sailors
    • Taste: Dark, molasses-heavy, burnt sugar, barrel spice

    Featured Rum: Pusser’s British Navy Rum
    Historically the rum ration of the Royal Navy. Still punches at 54.5% ABV.

    Smoke & Oak

    A brooding, stirred rum cocktail that honors the dark, barrel-aged legacy of navy rums—perfect for sipping slowly alongside robust food.

    • 2 oz Pusser’s British Navy Rum
    • 0.5 oz Amaro Averna (or another herbal amaro)
    • 0.25 oz PX Sherry or sweet vermouth
    • 2 dashes Angostura bitters
    • Orange peel, for garnish
    • Optional: small puff of hickory smoke (if available, for presentation)

    Add all ingredients to a mixing glass with ice.

    Stir until well chilled and diluted (about 20–25 seconds).

    Strain into a rocks glass over a large cube.

    Express orange peel over the top, then garnish.

    Optional: briefly smoke the glass with hickory wood using a smoker lid or handheld gun before pouring.

    Why It Works:
    This stirred sipper keeps the boldness of Pusser’s but adds complexity and elegance through the herbal and dried fruit elements of the amaro and sherry. Think of it as a rum-based sibling of a Boulevardier or Old Fashioned—with nautical swagger.

    Pairing:
    Spiced Lamb Chops with Pomegranate Molasses
    The cocktail’s smoky, bitter-sweet balance cuts through the rich lamb and enhances the molasses glaze with dark fruit undertones.

    Photo by Augustinus Martinus Noppu00e9 on Pexels.com

    Tiki: The Theatrical Resurgence

    Tiki is more than flaming pineapples and plastic leis. It’s a deep, post-Prohibition movement rooted in escapism and complex cocktail craft. Rum is its lifeblood.

    Classic Tiki:

    The Mai Tai (Trader Vic Style)

    • 1 oz aged Jamaican rum
    • 1 oz Martinique rhum agricole
    • 0.75 oz lime juice
    • 0.5 oz dry curaçao
    • 0.25 oz orgeat
      Shake and serve over crushed ice in a rocks glass with a spent lime shell and mint.

    Pairing:
    Pork Belly Bao Buns with Pickled Pineapple Slaw
    The rich meat loves the bright citrus and almond note of the Mai Tai.

    Modern Tiki Twist:

    Banana Republic

    • 1.5 oz aged Guatemalan rum (like Ron Zacapa 23)
    • 0.5 oz Giffard Banane du Brésil
    • 0.5 oz lime juice
    • 0.25 oz cinnamon syrup
    • Dash chocolate bitters
      Shake, strain over large ice sphere. Garnish with brûléed banana slice.

    Pairing:
    Banana Leaf Steamed Snapper with Coconut Rice
    Rum’s sweet notes mirror the tropical dish while the acidity lifts the fatty fish.

    SOMM&SOMM Related Article: The Art of Island Cocktails

    Rum & Food Pairing Matrix

    Rum StyleFlavor NotesFood Pairing Idea
    AgricoleGrassy, herbal, earthyThai papaya salad, ceviche, goat cheese
    Jamaican Pot StillFunky, estery, boldJerk chicken, plantain chips, grilled pineapple
    Spanish SoleraCaramel, vanilla, light spiceChocolate desserts, roasted pork, flan
    Overproof NavyDark, molasses, high alcoholBarbecue brisket, sticky ribs, mole poblano
    Aged Caribbean BlendDried fruit, baking spiceDuck breast, spiced nuts, roasted squash

    🏴‍☠️ One Fact, One Fiction — You Decide Which is Which

    Rum is soaked in stories—some true, some twisted through time and tide. Here are two tales from the deep barrels of history and lore. One is factual. One is pure (delicious) fiction. Can you tell them apart?

    🗡️ Tale : The Cursed Cask of Port Royal
    In 1692, after a devastating earthquake sank much of Port Royal, Jamaica into the sea, divers later recovered an intact rum cask from the sunken taverns. Locals claimed anyone who drank from it was cursed with endless drunken visions of ghost pirates demanding “just one more pour.”

    🎖️ Tale : The Rum Ration that Sparked a Mutiny
    For over 300 years, British sailors received a daily ration of rum—until July 31, 1970, when the Royal Navy ended the tradition in what became known as Black Tot Day. Some sailors protested so fiercely that one destroyer’s crew reportedly staged a 24-hour “rum strike,” refusing orders until their drams were reinstated. They weren’t.

    Guess which one’s real? Which one’s rum-soaked legend? We’ll reveal the truth at the bottom of this article.

    End on a Sweet Note

    Cane & Cream

    • 1.5 oz El Dorado 12 Year
    • 0.5 oz Amaro Averna
    • 0.5 oz vanilla syrup
    • 1 oz heavy cream
      Shake hard with ice, strain into coupe. Top with shaved dark chocolate.

    Pairing:
    Rum-Soaked Tres Leches Cake
    The cocktail mirrors and magnifies the dessert while staying balanced.

    Drink Globally, Pair Locally

    To wines aged with wisdom, to rums kissed by the sea—
    May yer palate find treasure, and yer glass never be empty!
    Drink deep, me hearties, for the tannins be fair,
    And the finish be long as a siren’s stare!

    Captain Sommelier (Greg), Keeper of the Sacred Corkscrew 🏴‍☠️🍷

    The rum category is a playground of discovery. Whether you prefer the finesse of French agricole, the bombast of Jamaican funk, or the dessert-like smoothness of Spanish styles, there’s a rum—and a pairing—for you. Let this be your invitation to go beyond the Daiquiri (though that’s a perfect drink) and explore terroir, tradition, and tiki with every pour.

    Raise your glass to rum’s rebirth. And when you do—pair it with something unexpected. Something delicious. Something unforgettable. Cheers 🍹

    ✅ Truth Revealed: Tale is Fact!

    The Rum Ration that Sparked a Mutiny
    Yes, it’s true! For over three centuries, the British Royal Navy issued daily rum rations to sailors—a practice known as the “tot.” On July 31, 1970, the tradition ended, a day still remembered as Black Tot Day. Sailors wore black armbands, held mock funerals, and in some cases, even staged minor revolts or refused duties in protest of the decision. Though the rumored “rum strike” on a destroyer remains unconfirmed in official records, the outrage was real. Some sailors believed the end of the tot marked the decline of naval morale.

    ❌ Tale ? Pure Rum-Soaked Fiction.

    While Port Royal did sink into the sea during a catastrophic earthquake in 1692, and rum was certainly flowing in the taverns before it happened, no cursed cask has ever been recovered—and no spectral pirates have officially been reported demanding more pours (at least none soberly documented). But admit it: you wanted that one to be true, didn’t you? 😎

    #SommLife

    Cover Photo by Wolrider YURTSEVEN on Pexels.com

  • Pair This, Not That: Summer Edition

    Pair This, Not That: Summer Edition

    BBQ Wine & Spirits Swaps for Maximum Sunshine Sips & Crowd-Pleasers.

    Summer. The time of smoky grills, sticky fingers, and sun-kissed gatherings. But let’s be honest — most backyard BBQs are stuck in a rut when it comes to the drink menu. You’re likely to find the same predictable coolers stuffed with light beer, boxed rosé, and maybe a poorly mixed Margarita sloshing around in a red Solo cup.

    It’s time to level up.

    Welcome to Pair This, Not That: Summer Edition, where we take your go-to summer drinks and swap them for something better — more vibrant, more crowd-pleasing, and just a touch unexpected. We’re bringing new energy to your backyard bash, beach day, or rooftop hang by helping you rethink your pairings with intention and a splash of sophistication.

    Instead of: Heavy, oaky Zinfandel with ribs

    Pair This: Lambrusco with Dry-Rubbed Baby Backs

    Zinfandel is a classic, sure — but it can feel sticky and sluggish on a sweltering day. Enter Lambrusco, the sparkling red from Italy’s Emilia-Romagna region. It’s fizzy, fruity, and just tannic enough to match the sweet-spicy bark on your ribs. Slightly chilled, it’s a revelation.

    Why it works: The bubbles cut the fat, the fruit complements the rub, and the acidity refreshes the palate between bites.

    Try This Pairing:
    Dish: Dry-rubbed pork ribs with a brown sugar, smoked paprika, and chipotle blend
    Wine: Cleto Chiarli Lambrusco Grasparossa di Castelvetro — vibrant, dark berries, and dry

    Photo by The Castlebar on Pexels.com

    Instead of: Big IPA with burgers

    Pair This: Mezcal Paloma with Smash Burgers

    IPAs are popular grill-side, but the bitterness can clash with the caramelization on your patty. The solution? A smoky Mezcal Paloma — just enough fire to echo the grill, with citrusy sparkle to lift every bite.

    Why it works: Mezcal’s smoky backbone loves char. The grapefruit and lime bring brightness, and bubbles make it refreshing — a perfect match for seared, juicy beef.

    Mezcal Paloma Recipe

    • 2 oz joven mezcal (we love Del Maguey Vida)
    • 1 oz fresh grapefruit juice
    • 0.5 oz fresh lime juice
    • 0.5 oz agave syrup
    • Pinch of sea salt
    • Top with grapefruit soda (Fever Tree or Jarritos preferred)
    • Serve over ice with a salted rim and a grilled grapefruit wedge
    Photo by Nano Erdozain on Pexels.com

    Instead of: Rosé with BBQ chicken

    Pair This: Chilled Cru Beaujolais with Sticky Drumsticks

    We all love a crisp rosé — but sticky, charred BBQ chicken needs a bit more muscle and complexity. Cru Beaujolais, like Morgon or Fleurie, is juicy, earthy, and vibrant, with enough savory backbone to stand up to sweet BBQ sauce.

    Why it works: Gamay offers bright red fruit with silky tannins and a touch of minerality, which harmonizes with sticky sauces and caramelized skin.

    Try This Pairing:
    Dish: Grilled BBQ chicken drumsticks with peach-bourbon glaze
    Wine: Jean Foillard Morgon Côte du Py — a natural, elegant, chilled red that will blow minds

    Photo by Macourt Media on Pexels.com

    Instead of: Sauvignon Blanc with grilled corn

    Pair This: Dry Riesling with Elote

    Sauv Blanc is the obvious choice for grilled corn, but take it next level: grilled elote-style corn slathered with mayo, lime, cotija, and chili powder needs dry Riesling with nerve, not just zip.

    Why it works: Dry Riesling can handle spice, citrus, and creamy elements. Its petrol-mineral quality adds depth, and the acidity balances every bite.

    Try This Pairing:
    Dish: Mexican-style grilled corn with lime crema and tajín
    Wine: Dönnhoff Riesling Trocken — Germany’s clean, dry stunner with citrus and stone

    Photo by Airam Dato-on on Pexels.com

    Instead of: Pinot Grigio with grilled shrimp

    Pair This: Txakolina with Spicy Shrimp Skewers

    Pinot Grigio often fades into the background. You need something with zing and a little sparkle. Enter Txakolina — the zingy, slightly spritzy Basque wine you’ve been missing.

    Why it works: High acidity, a touch of salinity, and effervescence = shrimp’s new best friend.

    Try This Pairing:
    Dish: Chili-lime grilled shrimp skewers
    Wine: Ameztoi Txakolina — crisp, citrusy, electric on the tongue

    Instead of: Sweet frozen Daiquiri

    Pair This: Watermelon & Basil Gin Fizz

    Instead of toothache-sweet slush, opt for something that feels like a frozen treat but keeps its structure. This Watermelon Basil Gin Fizz is light, herbaceous, and juicy — a cocktail that says picnic sophistication.

    Watermelon Basil Gin Fizz Recipe

    • 2 oz gin (we love Hendrick’s for its floral notes)
    • 1 oz fresh lime juice
    • 1 oz basil simple syrup (see below)
    • 2 oz fresh watermelon juice
    • Top with soda water
    • Shake, strain into a Collins glass with ice, and garnish with basil sprig

    Basil Simple Syrup:
    Simmer 1 cup sugar + 1 cup water + 1 cup fresh basil for 5 mins. Cool, strain, and bottle.

    Photo by Henrik Pfitzenmaier on Pexels.com

    Instead of: Bourbon neat by the firepit

    Pair This: Peach Bourbon Smash with Grilled Stone Fruit

    Nothing says summer like stone fruit and bourbon, but ditch the neat pour for a Peach Smash that’s smoky, sweet, and made for golden hour sipping.

    Peach Bourbon Smash Recipe

    • 2 oz bourbon
    • 3 slices grilled peach
    • 0.75 oz lemon juice
    • 0.5 oz honey syrup (1:1)
    • Mint leaves
    • Muddle peach and mint, shake with ice, double strain over crushed ice
    • Garnish: grilled peach wedge + mint sprig

    Why it works: The grill’s caramelization meets bourbon’s vanilla warmth; mint and lemon bring brightness.

    Bonus Pairing: Dessert Edition

    Instead of: Marshmallow s’mores with sticky port
    Pair This: Toasted Coconut Ice Cream + Cream Sherry

    Summer deserves a cool, creamy ending. Toasted coconut gelato or ice cream with a pour of Amontillado or Cream Sherry hits nutty, buttery notes that mirror each other with elegance.

    Why it works: The oxidative aging of sherry delivers a toasted nut character that resonates with coconut, while the sweetness stays in balance.

    A Summer of Swaps

    The point of summer is fun, freedom, and freshness — so why stick with the same old wine and spirits? By making just a few creative swaps, you can surprise and delight your guests with unexpected pairings that enhance every grilled bite and sun-drenched laugh.

    Photo by Antoni Shkraba Studio on Pexels.com

    So go ahead — Pair This, Not That — and bring the same creativity to your backyard as you do to your glass. Cheers 🍷🍸☀️

    Cover Photo by Lazarus Ziridis on Pexels.com