Bradley’s Kina Tonic – IN STOCK at South Jefferson store!

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The Tonic

Bradley’s Kina Tonic is a fresh look at an old world product that has long since been relegated to that bland flat artificial substance your bartender shot out of a plastic gun behind the bar. This just doesn’t do our gin loving ancestors’ tonics any justice. Our Tonic, however, is made completely by hand from whole ingredients right out of the history book. Where others go for powdered quinine or “tonic flavorings,” we went right to the source and created this tonic from whole spices, real citrus oil, and exclusively imported Peruvian cinchona bark. This stuff is the real deal.

Due to the nature of the raw ingredients, there’s a much more complex and layered flavor profile than the tonics we’ve become accustomed to. The Peruvian cinchona bark lends a very warm and earthy bitterness and rounds out the subtle sweetness and acidity of this tonic which adds a layer of depth to the experience. It then finishes with the delicate flavor of real cold-pressed orange oil. No extracts here. No corners cut.

Some History

The bark of the cinchona plant, also known as the quina (KINA for us!) plant, has been used medicinally since the mid 16th century for a number of purposes, most notably by early traders to effectively fight malaria. Eventually, this medicinal herb gained huge popularity with the English and the British Raj of the era, and naturally found its way into one of the most notoriously refreshing classic cocktails, the Gin & Tonic.

This weekend is Father’s Day

Dad does not want another tie on father’s Day.  He wants Macallan Scotch and Randall’s – Manchester is the place to get it.  On Friday 6/19 from 2-4pm and Saturday 6/20 from 1-3pm we will be tasting the 12 year old.  We will be offering FREE gift wrapping for any bottle of Macallan scotch purchased during the tasting.  Stop in and have a wee dram, get your dad his favorite scotch; gift wrapped and ready to go.  Randalls makes gift giving easy.

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THROWBACK THURSDAY COCKTAILS PRESENTS: THE PINA COLADA

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Let us begin shall we? So, a Puerto Rican Pirate and Three Puerto Rican Bartenders…hey-hey now, this is not the beginning of some sketchy joke, people!! This begins the tale of the birth of the so festively fresh, creamy and delicious Pina Colada. Let’s get one thing straight – the story of this #TBT cocktail is no punchline, rather a short but sweet tale that provides a glimpse into one the world’s most exotic cocktails.

So, as I was saying… a Puerto Rican Pirate and three Puerto Rican bartenders…contest the ownership of Puerto Rico’s national drink! Let’s study the deets:

Dating back to the 19th century, Puerto Rican pirate Roberto Cofresí, to boost his crew’s morale, gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost — so was this written on a map somewhere???

It seems possible, right? We’ve got pirates, rum, fresh coconuts and pineapple from whatever island they happened upon, easy right? Maybe not…

Remember those three bartenders??

Bartender #1 – Ramón ‘Monchito’ Marrero Pérez claims to have first made his Pina Colada at the Caribe Hilton Hotel’s Beachcomber Bar in San Juan on August 15,1952, using the then newly-available coco lópez cream of coconut. Coco lópez was developed in Puerto Rico in 1948 by Don Ramón López-Irizarry, hence the Puerto Rican connection and the 1952 account of the drink’s creation. Some say the drink did not acquire its name until the 1960s.

Bartender #2 – Ricardo García, who also worked at the Caribe, says that it was he who invented the drink, while bartender #3 – Ramón Portas Mingot says he created it in 1963 at the Barrachina Restaurant, in Old San Juan. The restaurant stands by his claim to this day.

So WHO KNOWS! What do we know? It’s name means “strained pineapple,” and it’s made with some of the world’s most desirable dark and white rums born from the sugar canes of Asia, succulent and delicious pineapples native to southern Brazil and Paraguay, and the sweetest, most rich, coconut creams and milks that were born from some of the most pure and untouched islands of the world. So to me, I’m thinking that only a pirate would have gained virgin access to these exotic ingredients. Therefore, the pirate tale sounds a bit more plausible, and exciting…

Anywho, here’s how you make it…

1 ½ cups of ice
½ cup diced pineapple, frozen
2 ounces pineapple juice
2 ounces Coco Lopez coconut cream
1 ½ ounces white rum
1 ounce dark rum
Pineapple slices

Directions
Put the ice, fresh pineapple, juice, coconut cream and the white and dark rums into a blender. Blend until smooth, creamy and frosty. Pour the drink into two glasses (or into one large “I’ma drink all this, by myself, right now” glass) and garnish the rim with pineapple slices.

I’ma jump in there and say, add some cherries, a rum rummer and turn on some Rupert Holmes – Escape (the Pina Colada Song) to finalize your frosty cocktail and begin your tropical adventure!!

Thank you Wikipedia, Taste of Rums, Delish, You Tube and Food Network for all the deets.

See you next week!

 

Dutch’s Spirits American Era Variety – Now at our S. Jefferson store!

In a never ending pursuit for the perfect cocktail, Dutch’s American Era Cocktail Bitters are handcrafted using only the finest natural ingredients. Inspired by our nation’s colorful history, they’ve crafted bold new recipes blending unique flavors from each era to create a truly distinctive line of cocktail bitters.

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A perfect way to sample all flavors or to give as gifts, Dutch’s Variety 3-Pack includes a 1 oz. bottle of Dutch’s Colonial Cocktail Bitters, a 1 oz. bottle of Dutch’s Boomtown Bitters, a 1 oz. bottle of Dutch’s ProhiBitters, and a recipe card with some of our favorite classic cocktails.

Pure Sonoma Olive Juice – Randall’s Wines & Spirits – Jefferson

NEW PRODUCT!!! No. 31 Pure Sonoma Olive Juice is made with locally sourced and naturally cured (no lye used here) pure olive juice designed to create an all natural dirty martini with wine country taste and style.

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Randall’s Wines & Spirits to host Local Fest ’15

FREE EVENT! On Saturday, June 20th, Randall’s Wines & Spirits’ in Fairview Heights will be hosting Local Fest ’15! This is event has been coined “The Farmer’s Market of Booze” and it is here that you will be able to sample local beers, wines and spirits from over a dozen producers from around Missouri and Illinois! But it doesn’t end there…in addition to sampling, we will have fun activities, raffle prizes and much more!

As a locally owned and operated business, Randall’s is proud to support the area’s talented producers. See the attached flyer for more details! Local-Fest-Poster-smalle.rjpg

THROWBACK THURSDAY COCKTAILS PRESENTS: The Sidecar (Martell V.S. version)

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Behind any great classic cocktail a story emerges, whether its truth or fiction, it’s a conversation piece that can carry from the first to last pour. This story, like the recipe, has several versions of how this cocktail came to be. All of the elements of the story are here — there’s the subject – the drink of course; as well as an era – the 1900s; a place (or places) – Paris and London; and people – an American Army Captain from World War I who allegedly rode in a motorcycle sidecar, and a bartender who allegedly named the cocktail after constantly discovering the left over liquor from poured shots (yes, this type of debauchery does exist).

So where did it come from? Did the American Army Captain –  who rode motorcycle sidecars – fall ill, and receive a “here friend, you’ll feel better after this” glass of warm cognac infused with vitamin juices from the heartfelt bartender? Only to be named after the captain’s motorcycle sidecar? Or, did the bartender coin the term after seeing one too many shot glasses with left over liquor? Both seem a little odd, but the truth may fall somewhere in the middle.

What we do know is that one of the first recipes for the Sidecar appeared in 1922, in both Harry MacElhone’s “Harry’s ABC of Mixing Cocktails” and in Robert Vermeire’s “Cocktails and How to Mix Them.” In MacElhone’s copy, Pat MacGarry, “the popular bartender at Buck’s Club London” was cited as being the cocktail’s inventor, but in later editions of the book MacElhone cited himself as the inventor? Another ownership rendition appeared in David A. Embury’s “The Fine Art of Mixing Drinks” (1948) in which Embury, “credits the invention to an American Army Captain in Paris During WWI and named after the motorcycle sidecar that the captain used.”

Well, one thing they can all agree upon are the equal parts cognac, orange liqueur and lemon juice ingredients.

Either way, with the first sip, the taste will send you back to the roaring twenties, with Martell’s addition balancing sweetness, citrus high notes, and introducing the warm elegance of it’s cognac. Go ahead, give up the wheel on this one and enjoy!

  • 2 oz Martell cognac 
(Martell VS or Martell VSOP Medallion)
  • 1 oz lemon juice
  • 1 oz triple sec
  • 1 orange peel
  • Ice

Put a few ice cubes into the shaker and add the Martell cognac, lemon juice and triple sec. Shake the ingredients together and pour into a cocktail strainer glass. Squeeze the orange peel over the cocktail.

Shout outs to Delish, Huffington Post, and Wikipedia for the info, & Martell for the recipe! Good times.

 

NEW PRODUCT: TILLEN FARMS CHERRIES AT S. JEFFERSON STORE!

Tillen Farms brings back the peace of mind and great taste you want from your cherries WITHOUT using artificial colors, artificial flavors, sulfites and preservatives!

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Finally, a maraschino cherry not just for decoration, but one that you can actually enjoy eating! Dirty Shirley anyone?

NEW PRODUCT at our Jefferson Store! Wild Hibiscus Flowers in Syrup

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Get creative with your food and drink using all natural and deliciously edible hibiscus flowers in a cane sugar syrup! Each flower is hand packed into the jar to preserve their quality and shape. All of the natural vibrant color and flavor comes just from the flower.  They are cooked in the jar and vacuum sealed which gives them a long shelf life.

Wild Hibiscus Flowers in Syrup are all natural and deliciously edible – both the whole hibiscus flowers and the delicate infused cane sugar syrup from the jar.  Suitable for cocktails and culinary delights. Also great for mocktails, children’s fun drinks and desserts.

Randall’s Jefferson Hosting Father’s Day Classic Car Show!

Don’t know what to do for Father’s Day? Well you are in luck! Join Randall’s Wines & Spirits at S. Jefferson & Hwy. 44 for a FREE Classic Car Show! In addition to over 30 beautifully restored classics, we will have beer tastings, scotch tastings, whisky tastings, bottle engravings, cigar rollers, discounts for dads AND free giveaways including — grills, guitars, fire pits, t-shirts, and much, much more! Come on out and join us! You owe Dad that much.classic-car-show-full-page