Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072

Pablo and AndreaADAM MURPHY

2 oz ANEW Riesling.75 oz Mezcal1 oz Fresh Pressed Pineapple Juice.50 oz Lemon Juice

.25 oz Campari

.25 oz Simple Syrup3 Drops of Bitters

Vigorously shake all ingredients except for bitters with ice. Strain into chilled coupe. Garnish with three drops of bitters on top of foam.

Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072

Thyme RedemptionEGOR POLONSKIY

1.50 oz ANEW Pinot Grigio.50 oz Ruby Port.25 oz Laphroig 10 year.75 oz Fresh Lemon Juice

Add all ingredients to the cocktail shaker and shake with ice. Double strain into chilled cocktail glass and garnish with 3 sprigs of thyme wrapped in lemon node.

.75 oz Simple Syrup3 Dashes Angostura Bitters

Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072

The Divine CocktailSPENCER WARREN1 oz ANEW Rosé1 oz Torres Orange Liqueur1 oz Gin.50 oz Red Diamond Cabernet Sauvignon

Muddle the melon & bitters. Add all ingredients (except the Red Diamond Cabernet Sauvignon) shake with ice. Double strain over new ice into a rocks glass. Float the Red Diamond Cabernet on top and garnish with a slice of honeydew.

.75 oz Lemon Juice

.50 oz Honey 4 Slices of Honeydew Melon 2 Dashes Peach Bitters

Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072

Blueberry Fields ForeverJOE SCALISE1.50 oz ANEW Pinot Grigio.50 oz Ilegal Mezcal Joven.25 oz Triple Sec.50 oz Teaspoon Fresh Lemon Juice1 Drop Angostura Bitters

Take 20 blueberries and 6 individual leaves of lemon thyme and place in shaker tin and muddle. Add all liquid ingredients and ice and shake vigorously. Fine strain into a 4.5oz coupe glass, and float the bruised (just from one slap) 1.5 inch thyme sprig on the top of cocktail.

1.5” Sprig of Lemon Thyme6 Leaves Lemon Thyme20 Blueberries1 Teaspoon Aperol

Item # 140.15 ©2015 Ste. Michelle Wine Estates, Woodinville, WA 98072

A New ChateauJAIR BUSTILLOS2 oz ANEW Riesling.50 oz Torres Orange Liqueur1 oz Azzurre Vodka.75 oz Fresh Lemon Juice.50 oz Simple Syrup

Dry muddle the honeydew melon and the kumquats together. Add the mint and the ingredients to a mixing glass and shake hard. Serve over fresh crushed ice. Garnish with honeydew melon balls, a mint top infused with Green Chartreuse and set on fire to release the flavors and crisp the mint top.

KumquatsHoneydew Melon CubesMintGreen Chartreuse