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Fall Cocktailsresults 1-5 of 5
Fall Inspired Coctails

1. Bourbon Hot Toddy

Ingredients

1 teaspoon fine grain sugar
2 small cloves
1 1/2 ounces boiling water
1 1/3 ounces BULLEIT BOURBON WHISKEY

DIRECTIONS:
1. Add bourbon, fine grain sugar, and cloves in old-fashioned glass or mug.
2. Add 1-2 oz. (or more, if desired) boiling water and stir.

Featured Spirit:

Bulleit Bourbon Whiskey

2. Cinnamon Toast

clear

Ingredients

6 ounces hot apple cider
1 tablespoon sugar
1 tablespoon cinnamon
1 1/4 ounces CAPTAIN MORGAN ORIGINAL SPICED RUM

DIRECTIONS:
Add hot apple cider and Captain Morgan Original Spiced Rum to a glass rimmed with sugar and cinnamon.

Featured Spirit:

Captain Morgan Original Spiced Rum

3. Classic Hot Apple Cider

clear

Ingredients

1 Apple
2 teaspoons whole cloves
1 orange
2 quarts apple cider
1/2 cup light brown sugar
1 teaspoon allspice
Pinch grated nutmeg
Cinnamon sticks for garnish
1 cup BACARDI RUM 151

DIRECTIONS:
Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum.
Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum.
Discard the apple. Ladle into mugs and garnish each with a cinnamon stick. Serve immediately.

Featured Spirit:

Bacardi Rum 151

4. Fennel & Fig Infused Vodka

clear

Ingredients

1/2 pound dried Black Mission Figs, quartered
1 small fennel bulb, thinly sliced
3 or 4 fresh Black Mission Figs, halved
18 ounces KETEL ONE VODKA

DIRECTIONS:
In an airtight container, combine the vodka, dried figs and fennel; cover and refrigerate for a week.
Shake the container each day. Strain the infused vodka through a very fine strainer into a pitcher.
To serve, divide the vodka among 6 to 8 ice-filled rocks glasses. Garnish each drink with half a fresh fig.

Featured Spirit:

Ketel One Vodka

5. Rose Sangria with Cranberries

clear

Ingredients

1 cup water
1 cup sugar
1/4 teaspoon crushed red pepper
1 large cinnamon stick
4 allspice berries
3 whole cloves
1 star anise pod
2 cups cranberries
2 Granny Smith spples, diced
1/3 cup cranberry juice
Ice cubes, for serving
1 Bottle FLAM ROSE
1/3 cup QUEVEDO RUBY PORT
1/3 cup COINTREAU Liquor

DIRECTIONS:
In a saucepan, mix the water, sugar, crushed red pepper, cinnamon, allspice, cloves and star anise. Simmer the syrup over moderately low heat for 15 minutes. Strain into a bowl and add the cranberries and apples. Cover and refrigerate overnight.
Strain the fruit, reserving the spiced syrup. In a large pitcher, mix the rosé with the port, Cointreau, cranberry juice, fruit and 3/4 cup of the spiced syrup. Refrigerate until chilled, about 1 hour. Serve over ice.

Featured Spirits:

Flam Rose

Cointreau

Quevedo Ruby Port

Sort by:
Quevedo Ruby Port 750Ml  750ML       
  Sku: 047830
Reg. $21.99
 
Flam Rose 2012  750ML       
Produced by Mata Vineyard, this wine is made with  more
Sku: 040289
Reg. $35.99
 
Cointreau Liqueur  1L      
A clear brandy based liqueur and type of triple ... more
Sku: 300325
Reg. $46.99
 
Bacardi Rum 151@  750ML     
BACARDI 151 rum is not for the faint hearted. ... more
Sku: 080165
Reg. $26.99
 
Captain Morgan Rum Original Spiced  1L     
Smooth and medium bodied, Captain Morgan ... more
Sku: 080470
Reg. $33.99
 
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