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The Man Responsible - Fernand Petiot
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KING FERNAND THE ORIGINALIn 1934, Fernand Petiot, the bartender at The St. Regis New York's King Cole Bar, perfected the recipe for a vodka-and-tomato juice cocktail he dubbed the Bloody Mary. Deemed too racy a name for the hotel's clientele, it was rechristened the Red Snapper. While the latter moniker may not have stood the test of time, Fernand's spicy concoction certainly has. We make ours with fresh grated horseradish and RIPE San Marzano Bloody Mary Bar Juice. It is made right here in Connecticut. RIPE: "The mixologists that make RIPE believe that a killer Bloody is about the tomatoes and not the spices, so we scoured the globe to find a light tasting tomato with absolutely no additives." Try it this Friday
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This Friday Night
5-8 PM
This week we will be featuring the wines from the Fine Terrior portfolio.
Presented by Alan Godycki.
Pigmentum Malbec
This cuvee is made from Malbec grapes that grow along the Lot river in Cahors, France and is aged in barrel for 18-24 months before bottling. Powerful aromas on the nose of red and black fruits: raspberry, blackcurrant, blackberry, which continues in the mouth. Ripe tannins are supported by the fruit flavors. A soft and very easy wine to drink.
Mommessin Cuvee Saint Pierre Viognier
This comes from hand-harvested grapes in the Carcassonne area in the Aude department of France where the soil is mainly made up of chalk-clay. The grapes are picked late in order to get very rich musts. The grapes are macerated on the skins before pressing. The result is a wine that has a beautiful light pale yellow color with straw-colored tints. Engaging died apricot coupled with lemon meringue pie aromas. Very fresh and pleasant with great balance between the fruit and the acidity. Enjoy as an apertif or with cold starters like salads, cheese, and pates.
There will be a third selection - but it will have to remain a surprise until Friday night.
Please join us.
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Vermont Creamery You don't get to celebrate 30 years of business unless you are doing something right. Vermont Creamery has done just that. Vermont Creamery was started by two young visionaries devoted to new and non-traditional agriculture, Allison Hooper and Bob Reese. As a college student, Allison spent a summer traveling in France. She worked on a small family farm in Brittany, earning room and board while learning how to make all of the essentials of what was to become her life passion: cheesemaking. Bob always thought he would one day take over his grandparents' dairy farm. Unfortunately by the time he finished his degree in Agriculture, they'd sold the farm. Appropriately enough the improbable run as long term business partners began in 1984 during a dinner celebrating Vermont agricultural products. Bob was in charge of the dinner and desperately needed a locally made goat cheese for the French chef's signature lamb dish. He reached out to Allison who was then working at a dairy lab and milking goats in Brookfield. Allison made the chèvre on the farm, Bob delivered it to the chef - the dinner was a success and Vermont Creamery was born. We have three of their most enticing cheeses to try. Sample them all this Friday Night.
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OF NOTE & NEW:
 Diplomatico Rum - Dark Copper, Vanilla bean and baked banana pie aromas. Full palate with tons of raisin puree, toffee, molasses, brown spices and pepper. Its a captivating rum due to the intensive amber color derived from the prolonged distillation process of sugarcane in old copper pot, making it possible that only a limited number can be bottled for discerning tasters to appreciate this matured bouquet. 2006 Gold Medal 2007 and 2008 Gold medal, Best category. 12 YEARS old rum.
 Fishers Island Lemonade is back in stock.
This delicious concoction has been served for years out at the Pequot House. Now you can enjoy it at home too.
Have a taste this Friday night.
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 Hayman's Old Tom Gin, distilled to a family recipe from the 1870s, is an authentic mark of English heritage. A botanically intensive and flavourful gin, with a hint of sweetness, Old Tom Gin delivers a more rounded and softer profile than dry gins. This quintessentially English gin was the gin of choice during 19th century Victorian England. Classic Tom Collins Shake Hayman's Old Tom Gin and fresh lemon juice together. Pour over cubed ice and top up with soda water. Garnish with a lemon wedge.
Genuine LUXARDO 
Maraschino cherries go back to their Italian roots. Produced in Luxardo, Italy, these cherries are nothing like the bright red orbs you find in cocktails from workaday bars. Dense and chewy with a sweet-tart flavor, these maraschino cherries are made with prized sour marasca cherries preserved in the fruit's famed liqueur. They'll take your Manhattan (or Shirley Temple) to new heights and are also delicious spooned with their rich syrup over ice cream or cheesecake.
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Friday July 25th
Alan Godycki - Fine Terrior Wines
Friday August 1st
Roger Hoadley - Slocum & Sons
Friday August 15th
Ryan Connolly - Michael Skurnic
Friday August 22nd
Angellini Wines
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