Spring

Ahi Tuna Bites

Ahi Tuna Bites 2048 1365 Round Pond Estate

Sunny, simple, and fresh; all wonderful traits for an appetizer to have.  The preserved lemon and avocado in these delectable Ahi Tuna Bites complement the creamy body of our Rutherford Sauvignon Blanc perfectly.

Ingredients
1 lb ahi tuna (sushi grade), cut into 1/2” cubes
6 6-inch corn tortillas, cut into 3” by ¾” strips and fried
2 Tbsp Round Pond Estate Meyer Lemon Olive Oil
1 preserved Meyer lemon rind or lemon zest, finely diced
1 bunch chives, finely sliced
1 cup sour cream
1 lime, juiced
10 French breakfast radish, sliced thinly
1 avocado, mashed
1 lemon, juiced
2 tsp salt
½ oz salmon caviar, optional

Toss tuna cubes in Meyer Lemon Olive Oil, ½ tsp salt, preserved Meyer Lemon rind and chives.  Set aside.  Mix sour cream, lime juice, and ½ tsp salt together.  Set aside.  Mix mashed avocado together with lemon juice and 1 tsp salt.

To assemble, put a small amount of mashed avocado on the fried tortilla strip.  Place two cubes of tuna on top of the avocado.  Top each piece of tuna with a ¼ tsp of the lime sour cream.  Garnish with slices of radish, a drizzle of Meyer Lemon olive oil and a few salmon caviar.  Arrange on a platter and enjoy!

Makes 30 pieces

Pomegranate Tom Collins

Pomegranate Tom Collins 1200 750 Round Pond Estate

Our Pomegranate Syrup gives a vibrant hit of color and a new dimension of taste to the classic Tom Collins.

Ingredients
1.5 oz Tanqueray Gin
1 lime
1/2 lemon
0.5 oz Round Pond Pomegranate Syrup
soda water

Put all ingredients into cocktail shaker, shake well. Pour in a tall glass over ice, top with soda water and finish with a twist of lime peel.  Enjoy!

 

 

Recipe compliments of Andrew Imbace of Napa, CA.

Meyer Lemon Collins

Meyer Lemon Collins 1200 750 Round Pond Estate

Tart, sweet, and altogether gorgeous, this Meyer Lemon Collins puts a light-hearted spin on a classic with the sunny taste of Meyer Lemon.

Ingredients
1 oz 209 Gin
.5 oz Aperol
.5 oz Round Pond Meyer Lemon Citrus Syrup
top with Fever Tree tonic
small wedge of lemon for garnish
Ice

Pour all ingredients into cocktail shaker, shake well and pour over ice. Top with a splash of tonic and finish with a small lemon wedge for garnish.  Enjoy!

 

Recipe compliments of Jason Withrow of Napa, CA.

Pom Pom Martini

Pom Pom Martini 150 150 Round Pond Estate

Reminiscent of a Venetian Spritz, this gorgeous martini cocktail is fizzy, sour, and sweet.

Ingredients
1.5oz Titus Vodka
.75 oz Cointreau
splash of lime juice
1/2 tsp Round Pond Pomegranate Syrup
1 oz Prosecco
Ice

In martini glass, pour Prosecco in first to coat glass. In a cocktail shaker full of ice, pour in vodka, cointreau, lime juice and syrup, shake well. Pour into martini glass and finish with twist of lime.  Enjoy!

 

Recipe compliments Roy Barnes of Napa, Ca.

Blood Moon Old Fashioned

Blood Moon Old Fashioned 1200 750 Round Pond Estate

A citrusy spin on the classic Old Fashioned, this fantastic drink is a lovely warm orange color that makes it a perfectly festive autumn cocktail.

Ingredients
1.5oz Woodford Reserve Bourbon
1 oz soda water
1 wedge of Blood orange
1 Amarena Cherry
1/2 tsp Round Pond Blood Orange Citrus Syrup
Ice

In a cocktail glass, muddle Blood orange wedge and cherry. Pour ice, bourbon, syrup & soda next. Stir gently and enjoy!

Recipe compliments of Roy Barnes of Napa, CA.

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Cherry Lemon Bomb cocktail on a bartop

Cherry Lemon Bomb Cocktail

Cherry Lemon Bomb Cocktail 2048 1153 Round Pond Estate

A quadruple hit of lemon in various forms meets wild Italian cherries in this cocktail.  Dare we say, it’s “the bomb”?

 

Ingredients
1.5 oz Hanger 1 Buddha’s Hand Vodka
1/2 lemon
.25 oz Round Pond Meyer Lemon Syrup
.5 oz Limoncello
fine grain sugar for rim
Juice from Italian Wild Cherries

Rim glass with lemon wedge, then with fine grain sugar. Pour small amount of juice from Italian Wild Cherries, then added ice. Add remaining ingredients into cocktail shaker, shake well and pour over ice.  Enjoy!

Recipe compliments of Andrew Imbach of Napa, Ca.
Photo of a London Calling cocktail on a bartop.

London Calling

London Calling 2048 1153 Round Pond Estate

If you’re a gin lover, this cocktail is a must-try!   The London Calling is comprised of two types of gin paired up with our Blood Orange Citrus Syrup and blood lime.

Ingredients
1 oz Sipsmith Gin
.5 oz Sipsmith Slow Gin
.5 oz Pimms #1
.5 oz Round Pond Blood Orange Citrus Syrup
1.5 oz Blood lime juice
1 egg white
Garnish with Blood lime twist

In a cocktail shaker, add all ingredients (except garnish) and shake well.  Then add ice, shake again to chill drink. Pour into martini glass, then finish with twist of Blood lime.  Enjoy!

Recipe compliments of Duane Rodrigues of Napa Ca.

Chocolate Caramel Bars

Chocolate Caramel Bars 849 565 Round Pond Estate

These cookies are reminiscent of the infamous Millionaire Chocolate Bar dessert at the stylish eatery in St. Helena, Archetype.  They are super rich and decadent, perfect with a scoop of coffee or vanilla ice cream and a dusting of cinnamon.

 Ingredients
1 ½ sticks butter + 7 Tbsp, softened
3 1/4 cup sugar
1 egg
1 ½ cups plus 2Tbsp all-purpose flour
½ cup cocoa powder (recommend 60% cocoa – Natural Dogoba, organic)
1 ¾ cups heavy cream
1/3 cup honey
1 Tbsp corn syrup
1 vanilla bean, split
12 oz chocolate, chopped

To make the cookie dough, using a mixer and a large bowl to cream 1 1/2 sticks of butter & 1 cup sugar until pale.  Beat in egg and add sifted flour and cocoa to mixer on low.  Turn dough out on floured surface and knead a few times.  Flatten into disks and chill covered.

Preheat oven to 350F.  Press dough into a parchment-lined 12″x 18″ sheet tray, lining it. Bake 20-30 min, or until cooked through.

To make the caramel, oil a sheet tray and line with wax paper.  2 1/4 cups of sugar, cream, honey, and vanilla in a pot and simmer, stirring, until candy thermometer reaches 250F.  Stir in 4 Tbsp butter.  Pour over cookie in a sheet pan, and let cool for 45min.

For the glaze, melt chocolate and 3 Tbsp butter in a double-boiler.  Pour over caramel, spread evenly and allow to cool until firm.

Slice into about 30-36 bars and enjoy!

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