The BevMo in the Crossroads Shopping Center in Riverbank was remodeled this summer and they have a large variety of beverages for the holiday season.
BevMo’s category lead for wine Olivier Kielwasser noted that fruity reds and off-dry whites are great wines to recommend for Thanksgiving dinner if turkey is being served: Pinot Noirs (Flowers Pinot Noir or Arius Pinot Noir), Beaujolais (Georges Duboeuf Beaujolais-Villages Nouveau, the 2021 was just released; or Domaine Gilles Coperet Morgon), German Rieslings (Dr. Loosen Blue Slate Kabinett Riesling) and Carneros Chardonnays (Rombauer, Auburn James Reserve 1001 or Calmere).
With glazed ham, off-dry whites are your best bets on how to counter the sweet glazes traditionally found on ham: Riesling (Ste. Michelle Riesling Eroica), Rosé (Miraval Rosé de Provence or Chateau de Mus Rosé from the south of France) or Zinfandel (Rombauer Zinfandel or Francis Coppola Director’s Zinfandel). Light-bodied, fruit-forward reds such as Pinot Noir and Montepulciano d’Abruzzo will also work nicely.
BevMo specialists also have some Thanksgiving cocktails with a local twist to try like the Cranberry Stuffer that is simple yet sophisticated with 2 oz. Cointreau, 2 bar spoons of Cranberry preserves, ¾ oz. fresh lime juice and 2 to 3 dashes of Angostura Bitters. Combine all ingredients in a shaker and shake well with ice. Strain into a cocktail glass and garnish with a cinnamon stick.
The Stanislaus Float has 12 oz. of chocolate stout beer, 2 cups whole milk, 3 tbsp. unsweetened cocoa powder, 1 tbsp. sugar, and 2 large scoops of vanilla ice cream.
Directions:
• Bring the chocolate stout to a simmer in a saucepan over medium-high heat. Cook the stout for about 10-15 minutes, or until it’s reduced to about three-quarters of a cup. Remove from the heat and set aside.
• In a separate saucepan, warm the milk over medium heat, but don’t bring it to a boil. Add the cocoa powder, chocolate and sugar, whisking thoroughly until the mixture is smooth. Whisk in the reduced beer. Remove from the heat and set aside.
• Divide the ice cream between two mugs. Pour the stout hot chocolate over the ice cream. Serve immediately.
The Modesto Mule has 2 oz. Vodka, 5 oz. Ginger Beer, 1 tablespoon Pumpkin Pie Syrup, Pumpkin pie spice-sugar for rim (½ sugar, ½ pumpkin pie spice).
Directions:
• In a small bowl, combine sugar and pumpkin pie spice to create mixture for rim of mug.
• Dip copper mug in water and immediately dip mug into pumpkin pie spice-sugar mixture.
• Combine vodka, ginger beer and pumpkin pie syrup in a glass and stir well to combine.
• Fill mug with ice and pour mixture into the prepared glass.
Pumpkin Spice White Russian Mocktail has ½ tsp. pumpkin pie spice, 1 oz. heavy cream, 1 oz. coffee syrup, and 2 oz. coconut milk.
Directions:
• Pour coconut milk, coffee syrup, pumpkin pie spice, and heavy cream into a cocktail shaker filled with ice.
• Shake vigorously, and strain into a rocks glass filled with ice.
• Top with whipped cream and finish with a drizzle of chocolate syrup.
Apple Pie Pumpkin Beer Cocktail
Unlikely as the flavor combination may be, this carbonated concoction is Thanksgiving in a glass. In theory, dessert and beer shouldn’t mix, but the idea was just outrageous enough to be irresistible. Plus, it’s got the word pie in the name. Pair it with a warmed-up plate of turkey and mashed potatoes for a piece of post-holiday bliss.
The ingredients are 1 cup bourbon, 1 cup apple cider, 2½ oz. lemon juice, 1 tsp. pumpkin pie spice, 1½ cup pumpkin ale, Cinnamon sticks and cranberries (for garnish).
Directions:
• Shake together the bourbon, apple cider and lemon juice in a cocktail shaker.
• Fill glasses just below half full, then add beer.
