Redwood Cellars

ALPINE WARMER
For a special hot drink, stir 2 cups of REDWOOD ALPINE WARMER or MOUNTAIN THUNDER over low heat with a stick of cinnamon and fresh mandarin slices. Serves 2.

WHITE RUSSIAN
1 part REDWOOD COFFEE LIQUEUR
2 parts Goulters Vodka
1 part fresh cream or milk

BLACK RUSSIAN
1 part REDWOOD COFFEE LIQUEUR
2 parts Goulters Vodka

TALL BLACK RUSSIAN
1 part REDWOOD COFFEE LIQUEUR
2 parts Goulters Vodka
1 part cola

RUSSIAN ORGASM
1 part REDWOOD COFFEE LIQUEUR
1 part REDWOOD NEW ZEALAND CREAM LIQUEUR
1 part REDWOOD APRICOT NIP

CHOCOLATE ORGASM
1 part REDWOOD MOCHA CREAM LIQUEUR
1 part REDWOOD NEW ZEALAND CREAM LIQUEUR
1 part REDWOOD APRICOT NIP

SLIPPERY NIPPLE
1 part REDWOOD NEW ZEALAND CREAM LIQUEUR
1 part Zambucca

KIR BRETON COCKTAIL APERITIF
REDWOOD CIDRE mixed with a little REDWOOD BLACKBERRY NIP. In France, it is often drunk as a digestif between courses or at the end of a meal. Bon apetit!

Mocha Cream blends fresh local dairy cream and quality Nelson spirits into a chocolately rich 14% coffee liqueur.

This is a divinely smooth liqueur that is excellent on the rocks, as a cocktail mixer or as a special ingredient in—or on—desserts.

Take a look at our Recipe page for homemade “Mocha Ice Cream,” “Redwood Truffles,” and classic mixed drinks.

Once opened, please keep refrigerated and consume within six months.

Ingredients:
1 packet jelly crystals (ie, Gregg’s Boysenberry)
1 cup boiling water
1 cup REDWOOD BOYSENBERRY WINE

Method:
1.) Dissolve jelly crystals in boiling water.
2.) When jelly has cooled, add REDWOOD BOYSENBERRY WINE.
3.) Pour into small serving dishes and chill. For that special touch, set in wine glasses!
Also delicious with REDWOOD BLACKCURRANT, KIWIFRUIT, and FEIJOA WINES, or BLACKBERRY, BOYSENBERRY, APRICOT, and CHERRY NIPS!
Thanks to Juliana van Sloten-Cowden for submitting this recipe.

Ingredients:

300 mls apricot-flavoured yoghurt
2 tablespoons custard powder
1 can (410g) apricot halves
1 tablespoon powdered gelatine
1/4 cup REDWOOD APRICOT NIP
Whipped cream (to serve)

Method:

1.) In a small saucepan combine yoghurt with custard powder. Bring to boil, stirring constantly.
2.) Remove from heat and divide between 4-6 small dessert dishes. Leave to cool.
3.) Meanwhile, drain apricots, reserving 2/3 cup syrup.
4.) Add gelatine to the reserved syrup and heat stirring until mixture is almost at boiling point and gelatine has dissolved.
5.) Remove from heat and stir in REDWOOD APRICOT NIP.
6.) Arrange apricot halves over cooled custard and carefully top up with apricot-jell mix. Refrigerate until set and serve with whipped cream.
Thanks to Diane Davidson for submitting this recipe.