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K&L Staff Recommendations
When both time and quality are at a premium, a splash of Bittermilk #1 bourbon-based cocktail on the rocks will do nicely. The fine points: "We've recreated this gentlemen's cocktail by using classic bittering agents like gentian root and cinchona bark along with burnt sugar, spices and a bit of orange peel. Aged in Willett bourbon barrels to allow the flavors to come together and ramp up the intensity. It is super concentrated so just a little goes a long way. Best with aged spirits. Stir 1 part No.1 + 4 parts Rye in a glass with ice."
Our Old Fashioned Rouge is strong and bittersweet packed with licorice and spice. Wormword, fennel, and gentian root imply flavors of absinthe and bitters. A traditional coloring technique using Cochineal, a red beetle from Peru gives this Old Fashioned it's "Rouge" naturally. Aged in Willet Family Reserve Rye Whiskey barrels. Add 1 part No.4 + 4 parts rye, stir with ice, strain into a rocks glass and garnish with a lemon twist.
Not your typical tonic, the No.5 combines lime and lemon juice with cinchona bark, the source of quinine for tonic. We peel fresh grapefruits and char the skins to help bring out bitter yet refreshing notes. Just a bit of local Bulls Bay Saltworks sea salt helps pull savory caramel notes and rounds out flavor. Works well with any light spirit. Build over ice equal parts No.5 + vodka + soda water in a tall glass. Garnish with a lime wedge.
Wine Spectator: "A polished, beautiful wine, with lovely aromas of ripe berry, tobacco and bark. Medium-bodied, with a solid core of fruit and caressing, velvety tannins. Slightly short finish." (11/1999) K&L Notes: Joint venture between Robert Mondavi and the Frescobaldi family of Florence.
Inventory: Main Warehouse
To build a cocktail with a quality gin, like, say, the Monkey 47 Schwarzwald Gin, you want a quality mixer, made from all natural ingredients. The producer's note: "Not just your grandma's Tom Collins, we've made a refreshing Collins with floral and citrus notes. Using Centennial hops as the bittering agent prized for its aggressive floral characteristics. Mixes best with light spirits. Build equal parts No.2 + Gin or Vodka in a glass with lots of ice, top with soda water."
Gravenstein apples have been grown in Sonoma County since the 19th century--they were even grown at the Russian colony at Fort Ross. Today, they're regarded as a heritage variety, and while many old orchard have been supplanted by Pinot Noir and Chardonnay, Specific Gravity cidery is among a new breed of cider makers sourcing these delicious, lightly streaked apples for old-fashioned cider. This is not your sweet apple juice style cider; it's just lightly effervescent, and mostly dry.
Inventory: San Francisco
This product is needed for Le Cache cabinets that will be placed on carpeting
Inventory: Main Warehouse