Newport Vineyards presented “Making Spirits Bright” on December 8, 2016. The seminar was headed by Willa Van Nostrand of Little Bitte Artisanal Cocktails and Newport Vineyards’ Executive Chef Andy Teixeira. The two led guests through a cocktail and truffle making workshop. Nostrand instructed guests on “The Olympia Spritz” cocktail, which featured Bully Boy Vodka, Jules Theuriet Crème de Cassis, Pierre Ferrand Dry Curaçao, lemon juice and Newport Vineyards Brut 2014. Executive Chef Teixeira taught guests how to make two kinds of truffles: a Smoky Bacon Truffle and a Chili Spiked Truffle.
-
- Guests were welcomed into the event with a glass of Newport Vineyards Sparkling Brut. Photos by Marianne Lee Photography.
-
- The lineup of products to make “The Olympia Spritz.” The recipe from Nostrand is as follows: 1.5 oz. Bully Boy Vodka; .5 oz. Jules Theuriet Crème de Cassis; .5 oz. Pierre Ferrand Dry Curaçao; .25 oz. fresh pressed lemon juice; 2 oz. of Newport Vineyards Brut 2014. Shake vodka, cassis, dry curaçao and fresh lemon juice over ice; pour over fresh ice into a wine glass. Top with Brut. Garnish with fresh herbs or edible blossoms. Photos by Marianne Lee Photography.
-
- Willa Van Nostrand of Little Bitte Artisanal Cocktails teaching guests about cocktails. Photos by Marianne Lee Photography.
-
- “The Olympia Spritz” cocktail. Photos by Marianne Lee Photography.
-
- Newport Vineyards’ Executive Chef Andy Teixeira. Photos by Marianne Lee Photography.
-
- A sampling of truffles. Photos by Marianne Lee Photography.
