Sipping NC: The Art of Drinking Podcast – Episode 28: McRitchie Winery and Ciderworks

Proudly recorded from Test Pattern Studios.

In the News: JOLO Winery and Vineyards, Raylen Vineyards, Childress Vineyards, Mystery Brewing, Old Nick Spirits

Meet the Maker: Sean McRitchie is in the studio to talk about his delicious McRitchie’s winery, their wines, their cidery and their cider. Tim & Jordan fought over who was taking what leftovers home. They were both bruised. It was delicious stuff and we were glad to have Sean in the studio.

Food for Drinkin’: Spring House Restaurant, Kitchen & Bar is our food sponsor!

Mix It Up (the art of the drink): Sweet Summer Luv Luv
2oz Conniption Navy Strength Gin
¾oz Saint Germain Elderflower
3oz Cucumber Water*

*Cucumber Water
2 cups water
1 large cuke
2oz lemon
3oz simple syrup
2 chamomile tea bags

Sipping NC: The Art of Drinking Podcast – Episode 21: Mayberry Spirits

Proudly recorded from Test Pattern Studios.

In the News: Childress Vineyards, Triple C Brewing CompanyUnknown Brewery, Laurel Gray Vineyards, Shadow Springs Winery, Raffaldini Vineyards

Meet the Maker: Vann McCoy brings in a few of Mayberry Spirits‘ delicious whiskeys and talks about his prior life as a monk, his family’s history of distilling and the history of the distillery. That’s great stuff.

Food for Drinkin’: Spring House Restaurant, Kitchen & Bar is our food sponsor!

Mix It Up (the art of the drink)The Barney Fife
4oz Strawberry Cream*
2oz Mayberry Spirits’ Vanilla Flavored Premium Whiskey

*Strawberry Cream
8oz sweetened condensed milk
6oz milk
2 tbsp vanilla
1 tsp cinnamon
4 strawberries blended
3-4 basil leaves

Blend strawberries and milk, add condensed milk, vanilla, cinnamon.
Strain and chill with 4 basil leaves for 24 hours.

Sipping NC: The Art of Drinking Podcast – Episode 13: Childress Vineyards

Proudly recorded from Test Pattern Studios.

In the News: Grove Winery & Vineyards, Fonta Flora Brewery

Meet the Maker: Mark Friszolowski and Christine English from Childress Vineyards are in the studio to talk about the history and happenings of Childress and their fantastic wines. We sample and rate 5 different wines from this big-time winery. You should check out their facility, as well, because that is one beautiful setup.

Food for Drinkin’: Chef Tim Grandinetti sends us some delicious Bison Meat Loaf with cheesy grits from Spring House Restaurant Kitchen & Bar.

Mix It Up (the art of the drink)Wild Thing
2oz Sutlers Gin
1½oz Lemon Crack’d Pepper Syrup*
¾oz St-Germain Elderflower
¾oz Hibiscus Tonic**
4 muddled cucumbers

*Lemon Crack’d Pepper Syrup
2 cups sugar
2 cups water
Juice of 3 Lemons
4 Sprigs Rosemary
2 Tablespoons fresh cracked pepper
Cook on high until boil

**Hibiscus Tonic
1 cup dried hibiscus flower
12 oz tonic
Let sit overnight