Allen's Retail Liquor Store

When life gives you lemons... make Lemonade!!!

noreply@blogger.com (Laurie Reyes) — Tue, 20 Jul 2010 17:19:00 +0000

2 cups water
1 cup ice
1 cup fresh lemon juice
4 ounces vodka
1 lemon sliced into rings

In a small saucepan bring water and sugar to a simmer. Cook until sugar dissolves. Remove from heat and let cool. Fill a large pitcher with ice, stir in simple syrup, lemon juice, vodka, lemon rings and enjoy.

This sounds yummy!!!

noreply@blogger.com (Laurie Reyes) — Wed, 14 Jul 2010 15:50:00 +0000

Strawberry Basil Mojito

3 fresh strawberries
3-5 fresh basil leaves
2 oz. simple syrup
2 oz. white rum
crushed ice
club soda

Slice the strawberries and place at the bottom of a tall glass along with the basil leaves. Pour in the simple syrup and muddle the mixture. Stir in the rum and top with crushed ice. Top off with club soda and garnish with strawberry slices

Mom's original margarita recipe

noreply@blogger.com (Becky McCray) — Wed, 07 Jul 2010 14:07:00 +0000

For a long time, Mom's favorite margarita recipe has been the same:

3 parts tequila
3 parts triple sec
2 parts lime juice

Shake with ice. Serve in a salt-rimmed glass.

Mom is partial to Sauza Hornitos tequila, and fresh squeezed limes.

And be warned: these things have a serious kick!

Persian Lime Martini

noreply@blogger.com (Becky McCray) — Sun, 13 Jun 2010 19:05:00 +0000

My friend Martin Lindeskog (@Lyceum) sent me his recipe for a Persian Lime Martin(i), dedicated to the people fighting for regime change in Iran.

1 jigger / measurement cup Martini Bianco, white vermouth.
1 jigger / measurement cup fresh lime juice.
1/2 jigger / measurement cup Bombay Sapphire gin.
ice cubes
soda water
lime wedge

Put ice cubes, vermouth, gin, and lime juice in a highball glass. Stir with a spoon. Add soda water and a lime wedge. Serve with a straw.

Sounds refreshing! Thanks, Martin.

Wine may lower risk of Type 2 Diabetes

noreply@blogger.com (Becky McCray) — Thu, 13 May 2010 15:39:00 +0000

"Several studies have shown that moderate consumption of wine is associated with a lower risk of type 2 diabetes. But is wine the cause, and what specifically in the wine? Two new studies suggest wine does play a role and that chemicals in the grapes may help."

Read the whole story at Wine Spectator.

Wine region maps

noreply@blogger.com (Becky McCray) — Tue, 27 Apr 2010 17:13:00 +0000

Wine Spectator published some terrific illustrated wine region maps. The free PDF's cover Argentina, Australia, Austria, Chile, France, Germany, Italy, New Zealand, Portugal, South Africa, Spain and the United States.

Oddly, the only regions covered in the US are California, Oregon and Washington. No New York, no Texas.

Still, these are an excellent resource for learning about wines, regions and appellations.

Link: Wine Spectator wine region maps.

A Wine for Spring

noreply@blogger.com (maesz) — Fri, 23 Apr 2010 20:11:00 +0000

Perhaps more than any other wine, Sauvignon Blanc says "Spring."

Its characteristic bright citrus, tropical fruit and mineral flavors, make it the perfect match for lighter, seasonal fare—think grilled pork chops or chicken breasts, crab cakes, green salads and light pastas.

Sauvignon Blanc is also wonderful enjoyed on its own, before a meal.

Apricot-Orange Glaze

½ cup apricot preserves
¼ cup orange juice
1½ tablespoon fresh lemon juice

Combine ingredients in a small sauce pan; simmer until slightly thickened and fragrant, about 3 minutes.

Adequate for about 24 ounces of pork (or chicken).

Brush glaze over meat; grill to desired doneness. Reapply glaze every time the meat is turned.

Let rest 5-10 minutes after removing from heat.

Beer Margaritas

noreply@blogger.com (maesz) — Fri, 05 Feb 2010 15:40:00 +0000

Ingredients:

1 (12 fluid ounce) can frozen

limeade concentrate

12 fluid ounces white tequila

12 fluid ounces water

12 fluid ounces golden Mexican beer

ice

1 lime, cut into wedges

Directions:

1.	Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Source: All Recipes

Drinks? There's an app for that!

noreply@blogger.com (Becky McCray) — Thu, 14 Jan 2010 01:45:00 +0000

Seems like there's an app for everything on your iPhone/iPod Touch, so of course you can get drink recipes. One free drink recipe app I've tried is called Drinks Free.

It has tons of drink recipes. I mean TONS. As in thousands.

Each recipe has ingredients and instructions. You can mark your favorites for easy retrieval later. You can even shake to get a random drink.

There are a couple of drawbacks. You will see some typos and misspellings. I don't like the way the Ingredients function works. You have to use a scroll wheel to pick each ingredient, starting at A. If you want drinks using Vermouth, that is darned unhandy.

Other than that, it's fun, it's free. What more could you ask for?

Southern Comfort Punch

noreply@blogger.com (maesz) — Fri, 11 Dec 2009 14:49:00 +0000

Ingredients:

1 (750 milliliter) bottle Southern Comfort liqueur

6 fluid ounces lemon juice

1 (6 ounce) can frozen lemonade concentrate, thawed

1 (6 ounce) can frozen orange juice concentrate
3 liters ginger ale

2-6 drops red food coloring
1 orange, sliced into rounds
1 lemon, sliced into rounds

Directions:

In a large punch bowl, combine Southern Comfort, lemon juice, lemonade concentrate and orange juice concentrate. Stir in lemon-lime soda, and add a few drops red food coloring. Float orange and lemon slices for garnish.

Pomegranate Champagne Punch

noreply@blogger.com (maesz) — Sun, 29 Nov 2009 21:24:00 +0000

From EatingWell.com
For a nonalcoholic version, combine 2 1/2 cups seltzer and 2 cups pomegranate juice.
6 servings, 3/4 cup each

Ingredients

2 cups champagne
1 cup pomegranate juice
1 cup seltzer
1/2 cup citrus vodka
Lemon twists, for garnish

Preparation

Combine champagne, pomegranate juice, seltzer and vodka in a large bowl or pitcher. Serve over ice with a twist of lemon.

Nutrition

Per serving : 128 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 0 g Protein; 0 g Fiber; 5 mg Sodium; 72 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit

Personalized Glenlivet labels

noreply@blogger.com (Becky McCray) — Thu, 26 Nov 2009 04:24:00 +0000

From Snooth.com:

Holiday season is coming. It's a time of the year to be with those we love, both family and friends. It's about stepping back from the frenetic pace of everyday life; about the pleasure that comes from taking the time to choose and give gifts. And if you're thinking of giving The Glenlivet as a gift, it's the perfect time to use our personalized label service.

The service is completely free, and couldn't be easier to use: simply choose the expression of The Glenlivet you'd like to give (custom labels are available for 12, 15, and 18 year old bottles), select one of our label designs and add your personal message. We'll have the label professionally printed and sent directly to you, ready to stick on your gift bottle.

Order your labels now

All we ask is that you order your labels by Friday, December 4th. That way, we can be sure you receive them in time for the holiday season.

Happy Holidays,

The Glenlivet

It's time for Thanksgiving wines

noreply@blogger.com (Becky McCray) — Sun, 22 Nov 2009 20:26:00 +0000

"What's a good wine for Thanksgiving?" It's that time of year, and we have some good answers.

Pick just one white wine. The range of tastes at Thanksgiving covers spicy, rich and everything else we can pile on, so a medium-bodied white wine is a good choice. And just pick one to keep it simple. You really don't need another complication.

Rosemount Traminer Riesling has long been our favorite recommendation. It goes with all kinds of food and is easy for everyone to enjoy. Sauvignon Blancs, Pinot Grigios and Gewurtztraminers are also good Thanksgiving choices.

If you would really prefer a red wine, try a Pinot Noir or Malbec. Both are medium reds that also get along with many different foods.

How many ounces in liquor bottles

noreply@blogger.com (Becky McCray) — Mon, 09 Nov 2009 22:08:00 +0000

It's that time of year when folks are making recipes. So you need to know how many ounces are in the different size liquor bottles. That's why we keep this handy dandy chart of sizes at the store.

I've put the old traditional bottle names like pint, fifth, and half gallon in quotes because they are no longer accurate measurements. We may still call them that, but things have changed!

standard shot = 1.5 oz
50 ml "mini" bottle = 1.7 oz
200 ml "half pint" bottle = 6.8 oz
375 ml "pint" bottle = 12.7 oz
750 ml "fifth" or standard wine bottle = 25.4 oz
1 liter "quart" bottle = 33.8 oz
1.5 liter wine "magnum" bottle = 50.8 oz
1.75 liter "half gallon" or "handle" bottle = 59.2 oz
3 liter wine bottle or box = 101.6 oz
5 liter wine box = 169 oz

1 cup = 8 oz

And for bonus points, ever wonder why they called it a "fifth" bottle? It was a fifth of a gallon.

Lockwood Vineyards - Pinot Noir - 2006

noreply@blogger.com (maesz) — Mon, 05 Oct 2009 22:47:00 +0000

This is Estate Grown and Estate Bottled from Lockwood's Block 7 vineyard in Monterey. And is it good? You bet it is.

Lovely garnet color, nice "legs" when swirled in the glass. The nose is elegant with old roses and mulling spices--warm and inviting, mouth watering. Tastes of flavors like Bing cherries and the more richly flavored berries, very full-mouth feel with just enough clove to give it weight. This wine has a really nice, round finish that is very satisfying and generous.

Pairings: -would be great with grilled pork chops, or salmon or even a heavily herbed, roasted chicken.

A Dark and Stormy

noreply@blogger.com (Becky McCray) — Sat, 12 Sep 2009 15:13:00 +0000

Heard this one on Twitter. Mix dark rum and ginger beer, and you get a Dark and Stormy.

Wine appreciation course in Alva Sept 2009

noreply@blogger.com (Becky McCray) — Wed, 22 Jul 2009 20:39:00 +0000

Glenna Mae is back! She's leading her famous wine appreciation course through Northwest Technology Center in Alva again this fall.

The course will be September 8 through September 29, 2009, on Tuesday evenings, 6:30pm. You can enroll by calling 580-327-0344 or at www.nwtechonline.com

Be sure to register early!

noreply@blogger.com (maesz) — Wed, 15 Jul 2009 16:55:00 +0000

Sangria! Sangria!

SERVINGS: 6

INGREDIENTS

1/2 cup brandy
1/4 cup lemon juice
1/3 cup frozen lemonade concentrate
1/3 cup orange juice
1 (750 milliliter) bottle dry red wine
1/2 cup triple sec
1 lemon, sliced into rounds
1 orange, sliced into rounds
1 lime, sliced into rounds
1/4 cup white sugar (optional)
8 maraschino cherries
2 cups carbonated water (optional)

DIRECTIONS

In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving.

It's rodeo time!

noreply@blogger.com (Becky McCray) — Sun, 12 Jul 2009 15:53:00 +0000

Rodeos are a big deal in Northwest Oklahoma, and it's almost rodeo time!

Some of the best small town rodeos in our area are in Waynoka, Freedom and Cherokee.

Waynoka's 72nd Cimarron River Stampede Rodeo is August 6-9. You can get more info from 580-824-4741.

Freedom's Rodeo and Old Cowhand Reunion will be August 13-15. For info, call 580-621-3276.

Cherokee's Great Salt Plains Stampede Rodeo is August 21-22. For info, call 580-596-3575

Cowboy up!

Chicken Thighs in Red Wine-Garlic Sauce

noreply@blogger.com (maesz) — Tue, 28 Apr 2009 15:02:00 +0000

A flavorful recipe that makes a great match with Zinfandel
From Wine Spectator magazine

• 6 chicken thighs (about 2 1/2 to 3 pounds)
• Salt and freshly ground pepper
• 2 cups beef broth or chicken stock
• 1 cup red wine, preferbaly Zinfandel
• 4 to 6 cloves garlic, peeled and pressed
• 1 small onion, peeled and finely chopped
• 2 tablespoons soy sauce
• 1/4 teaspoon dry thyme or oregano
• Pinch of red pepper flakes
• 1/3 to 1/2 of a day-old baguette (long thin loaf of French bread)

Preheat the oven to 500°F. Place the chicken thighs skin-side down in a nonstick roasting pan and season them lightly with salt and pepper, then roast in the oven until brown, about 10 minutes. Remove from the oven, turn them skin-side up, season again, and return them to the oven to brown, about another 10 minutes.
Remove the pan from the oven and reduce the heat to 325°F. Pour off any accumulated fat and add the remaining ingredients, except for the bread, tucking the solid ingredients under and around the chicken. Cover the pan lightly with foil and return it to the oven. Roast for about 40 minutes, or until the meat is very tender and cooked through. (An instant-read thermometer, inserted right next to the bone, should read 170°F.)
Remove the chicken from the pan (use the foil to line a plate and hold the contents of the pan) and strain the contents of the pan into a bowl or fat separator. Skim as much fat as possible from the pan liquid and place it in a blender or food processor. Add the bread and purée until smooth. Strain this mixture into a saucepan and bring it to a simmer. (The bread thickens the gravy without adding extra fat.)

Serve the chicken and sauce with potatoes, noodles, rice or polenta. Serves 6.

We're starting a beer of the week club

noreply@blogger.com (Becky McCray) — Tue, 03 Feb 2009 01:15:00 +0000

We've started a beer of the week club! Our customer Bob is a beer collector. With his help, we'll feature great small breweries each month.

We're starting with Spoetzel Brewery, home of Shiner Beer. This is their 100th Anniversary year. (WOW!)

So the beer of the week is the Bohemian Black, and it's $1 off per six pack. Come in and check out a new brew!

Summer Harvest is back

noreply@blogger.com (Becky McCray) — Mon, 26 Jan 2009 18:06:00 +0000

A big favorite with customers, Oak Hills Winery Summer Harvest is back in stock!

Here's how Oak Hills describes it:
Summer Harvest: A blend of Catawba grapes, Raspberry, and Cherry. Fruity and light, this wine can go with many desserts, or great by itself. Serve chilled or over ice.

This one is seasonal, so it goes in and out of stock. Don't miss it!

Limoncello Cake

noreply@blogger.com (maesz) — Thu, 04 Dec 2008 16:34:00 +0000

(from Josephine Murphy, Jackson, TN)
Serves 12 to 16
Prep: 25 minutes
Bake: 48 to 52 minutes
Assemble: 10 minutes
For the cake:
1 package (18.25 ounces) yellow cake mix with pudding
½ cup Limoncello
½ cup vegetable oil
3 large eggs
1 very large or 2 small lemons (for ¼ cup lemon juice and 2 teaspoons grated lemon zest)
¼ cup water
For the glaze:
4 tablespoons butter
1 very large or 2 small lemons (for ¼ cup lemon juice and 1 teaspoon grated lemon zest)
1 cup sugar
¼ cup Limoncello, or more to taste

Place a rack in the center of the oven and preheat the oven to 325 degrees. Mist and flour a 12-cup Bundt pan, shake out the excess flour, and set the pan aside.
For the cake, place the cake mix, Limoncello, oil, eggs, lemon juice, lemon zest and water in a large mixing bowl. Beat with an electric mixer on low speed 30 seconds to incorporate ingredients. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat for 2 minutes more, or until the batter is lighter in color and has thickened. Pour the batter into the prepared pan and place the pan in the oven.
Bake the cake until the top springs back when lightly pressed with a finger and the top is golden brown, 48 to 52 minutes. Remove the pan to a wire rack to cool 20 minutes. Run a sharp knife around the edges of the cake and invert it onto a wire rack to completely cool, 30 minutes. Poke holes in the top of the cake with a wooden chopstick, spacing them one inch apart.
For the glaze, place the butter in a small saucepan over medium heat. When it has melted, add the lemon juice and sugar, stirring constantly. Bring the mixture to a boil, and let it boil, stirring, for 4 to 5 minutes, or until it has thickened and the sugar has melted. Remove the pan from the heat and stir in the lemon zest and Limoncello.
Slide the cake onto a serving platter. Slowly spoon the glaze over the top of the cake, allowing it to seep into the holes. With the spoon, scrape up what glaze runs off the cake and spoon it back over the top, repeating this process until no more glaze puddles around the cake. Place the cake under a cake dome, preferably for several hours, before serving.
Slice and serve with a dusting of confectioners’ sugar.

Note: Josephine Murphy places 1 cup finely chopped pecans in the bottom of the Bundt pan before she pours in the lemon batter. In the glaze she uses 1 stick butter and ½ cup Limoncello.

Affordable wines for Thanksgiving Dinner

noreply@blogger.com (Becky McCray) — Mon, 24 Nov 2008 20:50:00 +0000

"What wine do I serve with turkey?"

Here are two simple guidelines:
1. Serve just one white wine, or one red and one white wine.
Keep it simple. This helps guests not accidentally mix two different wines.

2. Serve wines that go with almost any food.
Your dinner will have a huge range of flavors, from spicy, to rich, to everything in between. So you want flexible wines with some fruit.

Recommendations:

From our stock, we have several choices, all under $15.

White wines:

Rosemount Traminer Riesling - long our favorite recommendation
Columbia Crest Sauvignon Blanc
Columbia Crest Gewurztraminer
Bolla Pinot Grigio

Red wines:

George DeBouf Beaujolais Villages
Camelot Pinot Noir
Xplorador Malbec

Enjoy!

Oklahoma liquor stores can be open election day

noreply@blogger.com (Becky McCray) — Tue, 04 Nov 2008 03:12:00 +0000

A call to the Oklahoma ABLE confirms: Oklahoma liquor stores are now allowed to be open during all elections. Hooray!

We'll be open regular hours, 10am - 9pm.