With Father’s Day just around the corner, wouldn’t it be nice if you cooked up something special for dad and paired it with his drink of choice? Brilliant idea… we know! And you can totally take all the credit, unless your sibling rats you out. In that case, you’re on your own.RiberaDueroBetonyDinner-1076 (1)

And last but certainly not least, take it from a master. Master Sommelier Alex LaPratt, who recently hosted wonderful dinner at Atrium in Dumbo gave us some fave Tempranillo andVerdejo wines to mix with your BBQ Father’s Day feasts.

“2013 Barco de Piedra – Ribera del Duero Spain ($17): Taut, focused and concentrated on the palate, offering bitter cherry and raspberry flavors and a hint of licorice. This wine finishes smooth and long, building sweetness and a suave touch of mocha. Aged primarily in oak, thisTempranillo and is the perfect pairing with any kind of beef or lamb you want to slather some BBQ sauce on before grilling.

2014 Isabelino – Rueda, Spain ($10): The wine is full of notes of lively tangerine and peach aromas and flavors with a white pepper note adding a bit more zest. With this 100% Verdejo’sversatility, try it with some pulled pork that has a kick and grilled peaches.

2011 Emillo Moro – Ribera del Duero, Spain ($26): This red features a taste with a very subtle, toasted oak background combined with earthy-mineral notes. The very long aftertaste with sweet tannins, paired with fleshy and structured flavors it leaves on the palette, would be ideal for anyone adding a smoky flavor to their meats.

2013 Martinsancho Verdejo – Rueda, Spain ($17): The Verdejo grapes have citrus, pear and herbs with floral notes that taste easy and breezy, just like summer. This wine will pair perfectly with a Lobster Roll.”



NOLET’S Silver is not your typical gin as rather than juniper, it gives off floral and fruit notes – specifically Turkish Rose, Peach and Raspberry – which makes great cocktails for both gin lovers and those who are new to the spirit. Nolet pairs well with Asian cuisine or smoked salmon.

NOLET’S Silver Gin & Tonic

1 oz. NOLET’S Silver Dry Gin
3 oz. Tonic Water

Pour NOLET’S Silver and tonic water into an ice-filled highball glass. Stir well. Garnish with a wedge of lime.


NOLET’S Silver New Fashioned

2 oz. NOLET’S Silver Dry Gin
0.25 oz. Honey Syrup
2 Dashes Orange Bitters

Stir all ingredients with ice in a mixing glass. Strain into an Old Fashioned glass. Garnish with a thick cut orange peel.


Scotch Whisky Bloody Mary recipe pairs well with a juicy cheeseburger! Created by Philly bartender Tim Heuisler, this bloody is a twist on the classic recipe using The Black Grouse Blended Scotch Whisky in lieu of vodka and McClures Bloody Mary Mix.

Created by Tim Heuisler, Time Restaurant, Philadelphia

2 oz. The Black Grouse
3 ½ oz. Tomato Juice (we love McClures Bloody Mary Mix)
½ oz. Fresh Lemon Juice
½ oz. Worcestershire
Pinch Celery Salt
Pinch Fresh Horseradish

Shake all ingredients over ice and strain into an ice-filled glass and garnish with a gherkin, pickled onion and piece of bacon.


Banfi Brunello di Montalcino 2010, considered a “Vintage of a Lifetime,” this wine is characterized by a powerful but soft structure that will pair exquisitely with traditional cured meats and mellow cheeses.

This Highland Park cocktail pairs well with meals of smoked sausage or steak:

Mead of Poetry
Created by Damon Boelte, Prime Meats

1 ½ oz Highland Park 12
½ oz Asbach Uralt
½ oz Dolin Blanc Vermouth
¼ oz Honey Syrup
3 Dashes Allspice Dram

Stir and strain over a large rock in a rocks glass. Garnish with two orange peels.