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MIMOSAS

A traditional brunch beverage that is perfect for Mother's Day. As simple as it is delicious, all you really need is your favorite champagne and some orange juice. Our Prosper Maufoux is currently on sale!

Mix three parts of your favorite champagne to one part of your favorite orange juice. Enjoy!



 

 

BOURBON - SPIKED ICE TEA

There are as many variations on this drink as your heart desires, but our favorite is Spiked Ice Tea with Bourbon. Using your mom's iced tea recipe as your starting point and your favorite bourbon and you're on your way to a delicious and refreshing drink.

Ingredients

    • 4 family-sized tea bags (or 12 regular tea bags)
    • 1 ½ cups sugar
    • Pinch baking soda
    • 1 lemon, sliced
    • 1 1/2 cups bourbon (Knob Creek 9 yr Kahn's Barrel)
    • Ice
    • Preparation

      In a saucepan, cover the tea bags with water, about 2 ½ cups and bring to a boil. Reduce the heat and simmer for 10 minutes. Remove the tea bags and squeeze.

      In a large pitcher, combine the sugar and baking soda with 1 cup of cool water. Pour in the hot tea and stir to dissolve the sugar. Fill the pitcher with 12 -13 more cups of water.

      In a glass filled with ice add 2 ounces of bourbon, fill with sweet tea.

       

BOMBAY SAPPHIRE MARTINI

The most iconic of gin cocktails, a Dry Martini. It is the perfect way to savor all the aroma and flavors of Bombay Sapphire and elevate your Mother's Day gathering. Our Bombay Sapphire is on sale this week.

Ingredients

Lemon Twist

  • 3/4 part Martini & Rossi Dry Vermouth
  • 2 parts Bombay Sapphire Gin
  •  
  • Preparation

    1. Chill coupe or Martini glass in the freezer or with 4 ice cubes and a splash of club soda

    2. Build the contents of the cocktail in a mixing glass with ice.

    3. Stir well for 45 seconds and serve into the chilled coupe or Martini glass
    4. Garnish with lemon twist.

  •  

In search of the perfect margarita?
Look no further. It turns out, a few ingredients and high quality liquor is all you need. Currently, we’d recommend using our hand selected single barrel from El Mayor. This Reposado is smooth and well balanced and will make your margaritas the talk of you Cinco de Mayo party. Pair the El Mayor Reposado with some Grand Marnier, fresh lime juice and some simple syrup and you have yourself a recipe for the perfect margarita. If you want to go with simple, yet still very tasty… substitute the fresh lime juice and simple syrup with your favorite margarita mix and you’re set.

INGREDIENTS:

  • 2 ounces Grand Marnier
  • 1 1/2 ounces Tequila
  • 2 ounces lime juice
  • 1 1/2 ounces simple syrup
  • orange + lemon + lime slices for garnish
  • salt for the rim

 

DIRECTIONS:
Rim the ridge of your glass with a lime wedge and dip in margarita salt. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lemon, lime and orange slices.

This recipe can be easily doubled, quadrupled, etc. Since everyone’s tastes differ, add simple syrup 1/4 cup at a time and go from taste. Also, if you’re planning on making multiple margaritas, we suggest buying some lime juice as opposed to squeezing limes all day.

Don't forget, Kahn's has a wide selection of shakers and glassware, as well as all the mixers you would want.



 

Kentucky Derby is coming up and just as you want to be dressed for your best, you want to drink the best too. You'll be the real Derby winner if you serve up Kahn's exclusive barrels of Rye Whiskey selected by our staff. Want to mix up the traditional Mint Julep? By using Rye Whiskey instead of traditional bourbon, takes the sweet refresher in a rather grown-up direction with bitters and high-proof, peppery rye whiskey.

Bone Snapper Rye Whiskey

2 oz. bonded rye whiskey (Journeyman's Last Feather and Bone Snapper)
2 barspoons simple syrup
2 dashes bitters
10-12 mint leaves

Tools: muddler, barspoon
Glass: Julep cup
Garnish: mint sprigs, powdered sugar, straw

In the base of a Julep cup, muddle the mint leaves with the rye, syrup and bitters. Fill the julep cup three-quarters of the way with crushed ice. Stir until cold. Fill with more crushed ice, forming a mound. Garnish with two pressed mint sprigs, dusted with powdered sugar. Place a straw in the cup right next to the mint to emphasize the aromatics.