Summer’s heating up, but we’re cooling down. This refreshing cocktail is a summer favorite of ours, and think it’ll hit real nice with you too. Grab your ingredients, a beautiful glass, and a cube of ice, let’s whip up a Bourbon Bison.

SUPPLIES

• 2 oz Float of 1000 Stories Cabernet Sauvignon
• 2 oz Whiskey
• ¾ oz Lemon juice
• ¼ oz Simple syrup
• ¼ oz Allspice dram
• Dash of angostura bitters

DIRECTIONS

• Combine all ingredients excluding 1000 Stories Cabernet Sauvignon in a cocktail tin
• Add ice and shake, hard until the tin is frosty
• Strain into a glass
• Add a cube of ice to glass
• Top with a float of 1000 Stories Cabernet Sauvignon
• Serve with a lemon twist – and enjoy!

If you’re looking to shake up your routine, this Spring Mix crispy chicken salad alongside a glass of our 1000 Stories Bourbon barrel-aged Chardonnay is here to make your summer brighter.

This easy-to-make and delicious meal requires a few, fresh ingredients topped with tender battered chicken, exactly what your afternoon needs. And our Chardonnay pairs so perfectly well with it that your tastebuds will be thanking you. So what are you waiting for? Try it for yourself, check the recipe out below.

INGREDIENTS

SALAD

• 3 cups chopped romaine or salad greens
• 3 Celery stalks chopped
• 1/2 cup shredded cabbage
• 1 cup Shredded carrots
• 1 large Avocado sliced
• Thinly sliced red onion (optional)

CHICKEN

• 1 lb chicken tenderloins
• 1 large egg whisked
• 3/4 cup blanched almond flour
• 1/4 cup tapioca flour or arrowroot
• 1 and 1/4 tsp fine grain sea salt
• 1/8 tsp black pepper
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 cup coconut oil or avocado oil for frying
• 1/3 cup Frank’s original hot sauce
• 1/4 cup ghee melted
• Additional cilantro for garnish

DIRECTIONS

• In a large serving bowl, arrange the salad ingredients, except for the avocado, which should be sliced right before serving to avoid browning. Cover and refrigerate while you prepare the chicken.
• Whisk the egg in a small shallow bowl and in another shallow bowl, add the almond flour, tapioca, salt, pepper, onion powder and garlic powder.
• Heat a large skillet over medium/med-hi heat (non-stick is preferred) and add the oil for frying.
• Once sizzling hot, (breading will soften and fall off if oil isn’t hot enough) dip a piece of chicken in the egg, shaking off excess, coat with dry mixture, and place in the skillet. Repeat with all chicken pieces.
• Cook on one side until golden brown, about 3 mins, adjusting the heat if necessary. Turn carefully using tongs so as not to lose the “breading”.
• Cook on the second side until golden brown on the outside and cooked through inside – about 6 mins total depending on thickness.
• Remove chicken to a paper towel-lined plate and allow to cool a bit.
• In a bowl, whisk together the hot sauce and melted ghee. Dip each piece of chicken in the sauce to coat and place on a cutting board. If you don’t want to cut the chicken before serving the salad, you can place the chicken right over the salad.
• Cut chicken into pieces if desired, then arrange on the salad, drizzling any leftover sauce over the top. Arrange avocado around the chicken, and toss with your favorite ranch dressing before serving. Enjoy!

Sometimes big flavor comes in small packages. Crispy fried chicken sliders are the comforting two-bite snack made for our bold bourbon barrel-aged Zinfandel. We can’t guarantee you’ll have any leftovers after whipping up a batch, but these miniature sandwiches are best enjoyed hot anyway.

Carefully crafted and finished in season bourbon barrels, 1000 Stories Zinfandel brings ripe raspberry flavor and that signature California style to the table. In fact, we can’t think of a better pairing for a sunny spring day than fried chicken and a pour of our savory Zin. Check out this recipe and don’t look back.

INGREDIENTS

CHICKEN

• 4 boneless, skinless chicken thighs
• 1 cup buttermilk
• 1½ cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne
• 1 tablespoon salt
• 1 teaspoon freshly ground black pepper
• Peanut oil, for frying

TO SERVE

• Mayo
• 4 slider rolls
• Hot sauce (optional)
• Sliced pickles

PREPARATION

For the chicken:

• In a large plastic bag, combine chicken thighs and buttermilk. Close and refrigerate for at least 1 hour.
• Meanwhile, in a shallow bowl, whisk together flour, spices, salt and pepper.
• In a heavy pot over medium-high heat, add about 1-inch of peanut oil (if using a thermometer, it should read 350°F, but if you’re not, you can test by adding a little flour to see if oil sizzles).
• Coat the buttermilk-soaked chicken into the flour mixture. Move it around and make sure it is very well coated.
• Carefully add the chicken to the oil and cook for about 5 minutes per side, until golden brown and crispy. Remove to a wire rack.

To serve:

• Spread mayo on the slider buns and add a couple splashes of hot sauce, if desired. Add chicken and top with pickles.

Why choose between wine and cocktails for happy hour? Mix it up and go with a bold wine-based cocktail made with 1000 Stories bourbon barrel-aged Chardonnay for an unexpected California twist.

Complex and refreshing, Devon Tarby’s Sonoma cocktail is the ideal way to ease into a breezy spring evening at home. Our bourbon-kissed Chardonnay steals the show in this low-ABV libation. So, grab a glass and escape to The Golden State.

Ingredients

• 2 1/2 ounces chilled 1000 Stories Chardonnay
• 1/2 ounce Calvados
• 2 1/2 teaspoons Honey Syrup (see Note)
• 1 teaspoon verjus
• 2 drops of Salt Solution (see Note)
• Ice
• 1 lemon twist and 1 thyme sprig, for garnish

Directions

In a mixing glass, combine the Chardonnay, Calvados, Honey Syrup, verjus, and Salt Solution. Fill the glass with ice, stir well and strain into a chilled wine glass. Pinch the lemon twist over the drink and add to the glass. Garnish with the thyme sprig.

NOTES:

• Honey Syrup
• In a measuring cup, combine 100 milliliters (about 3 1/2 ounces) water with 5 1/2 teaspoons kosher salt and stir until the salt is dissolved. Let stand for 10 minutes. Transfer to a jar and keep at room temperature for up to 1 month. Makes 3 1/2 ounces.

This year, switch up your celebratory St. Patrick’s Day pint for a glass of bold 1000 Stories bourbon barrel-aged Zinfandel, paired with a hearty hand pie.

Easy to eat and pre-portioned into individual hand-held pies, this take on classic flavors transforms rich beef stew into a savory hand pie filling complemented by flaky, buttery pastry. An ideal match for our Zinfandel’s ripe fruit core and fragrant dried herb notes, these Irish Beef Hand Pies from Delish might steal the show. Slainte!

Ingredients

• 1 tbsp. vegetable oil
• 1/4 head green cabbage
• 1/2 lb. red potatoes
• 1 lb. ground beef sirloin
• 3 tbsp. tomato paste
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. dried thyme
• Coarse salt and ground pepper
• all-purpose flour
• 2 pie crusts

Directions

• Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium; add cabbage and potatoes. Cook until beginning to brown, 7 to 9 minutes. Add beef; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste, Worcestershire, thyme, and 1 cup water. Cover, and cook until potatoes are tender, about 15 minutes. Lightly mash mixture with a fork. Season with salt and pepper. Let cool completely.
• On a lightly floured work surface, roll each crust into a 14-inch square; cut each into 4 equal squares. Place 1/2 cup filling on one half of each square, leaving a 1/2-inch border around the filling. Brush borders with water; fold dough over filling to enclose. Crimp edges with a fork to seal. With a paring knife or scissors, cut 3 small vents in each.
• Transfer pies to 2 foil-lined rimmed baking sheets; bake until golden brown, 10 to 12 minutes, rotating sheets halfway through.
• To freeze: Prepare through step 2. Arrange unbaked pies on a baking sheet (they should not touch); freeze until firm, about 1 hour. Wrap each pie in foil. Place in a resealable plastic bag; freeze up to 2 months.
• To bake from frozen: Proceed with step 3, increasing baking time to 28 to 30 minutes.

Whether you’re a beginner in the kitchen or a cooking pro, having a delicious, go-to pasta dish in your repertoire is a must. Especially when you’re celebrating Valentine’s Day or date night at home.

For us, a meat and tomato-based sauce-like “Marcella Hazan’s Bolognese Sauce” from The New York Times is the perfect way to show someone you care. Make a statement when you pair rich, full-flavored 1000 Stories bourbon barrel-aged red wines like our Cabernet Sauvignon and Gold Rush Red with this iconic pasta dish.

INGREDIENTS

• 1 tablespoon vegetable oil
• 3 tablespoons butter plus 1 tablespoon for tossing the pasta
• ½ cup chopped onion
• ⅔ cup chopped celery
• ⅔ cup chopped carrot
• ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
• Salt
• Black pepper, ground fresh from the mill
• 1 cup whole milk
• Whole nutmeg
• 1 cup dry white wine
• 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
• 1 ¼ to 1 ½ pounds pasta
• Freshly grated parmigiano-reggiano cheese at the table

INSTRUCTIONS

• Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.
• Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
• Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating – about 1/8 teaspoon – of nutmeg, and stir.
• Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct.
• Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.