Trevor’s Liquor, popular south Scottsdale liquor store and beer & wine bar opened its second location recently and its owner are looking to give customers a more engaging and unique experience. The opening of the new Mayo Blvd. store come less than 3 years after the opening of their McDowell Rd. store.
“We are eager to build a community around our store, whether people come to Trevor’s to shop their favorite products or just to have fun,” said Jeff McDonald, owner and partner of Trevor’s Liquor. “Our team is proud to shake up the liquor store industry in Arizona to become more immersive and add elements of fun.” The Mayo Blvd. store comes after a very successful three years in which sales increased by over 28% in 2022 over 2021 sales despite opening during the pandemic.
The new 15,000 square foot store has not only a large selection of beer, wine & spirits but a tasting booth, a full bar offering beer, wine & cocktails, games, a luxury champagne room and two golf simulators. Cigar enthusiasts will find a walk-in humidor and a trendy cigar lounge along with a collection of rare and hard to find spirits.
Unlike their first location, the new location has an artisanal pizza kitchen where Executive Chef Parker Rosbrook will dish -up made from scratch pizzas and salads. Award winning mixologist and beverage director Jordan Chandler crafted their signature cocktail list using high quality ingredients and spirits. Both locations have a full calendar of events and online shopping is available on their website.
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I’ve never been a fan of eggnog but from the looks of the ingredients in the recipe below I may have to start sipping on a glass or two. Eggnog dates back to when the country was first settled as the settlers were combining wine, spirits, eggs and sugar. Most are made from family recipes passed down from generation to generation.
Since eggs are a main ingredient in eggnog, Hickman’s Family Farms have provided their Grandma Gertie’s recipe. I’m probably not going to make it but if you do I’ll give it a try, preferably with the Maker’s Mark added.
Hickman’s Holly Jolly Eggnog
- 5 Hickman’s Super Jumbo egg yolks
- 5 Hickman’s Super Jumbo egg whites
- 1/4 cup + 1 Tablespoon sugar
- 1 ½ cups Shamrock 2% milk
- 1 pint Shamrock heavy cream
- 3 Tablespoons favorite brandy eggs-tract (optional-Maker’s Mark Whiskey)
- 2 teaspoons nutmeg
- In the bowl of a stand mixer, beat the egg yolks until light in color. Gradually add one cup of sugar and continue to beat until it is completely dissolved.
- Add the milk, cream, egg-stract or whiskey and nutmeg and stir to combine. Set aside.
- Place the egg whites in the bowl of a clean stand mixer and beat to soft peaks.
- With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the egg yolk and milk mixture.
- Chill and serve.
For cooked eggnog, follow this procedure:
- In the bowl of a stand mixer, beat the egg yolks until light in color. Gradually add one cup of sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg yolk and sugar mixture.
- Return the incorporated mixture to the pot and cook until it reaches 160º.
- Remove from the heat, stir in the egg-stract or whiskey.
- Pour into a medium mixing bowl, and set in the refrigerator to chill.
- Place the egg whites in the bowl of a clean stand mixer and beat to soft peaks. With the mixer still running gradually add 1 tablespoon of sugar and beat until stiff peaks form
- Once egg yolk and milk mixture is cool, slowly fold into stiff egg whites.
- Stir to combine
- Serve chilled
For more recipes from Hickman’s Family Farms go to https://hickmanseggs.com/
North of the Napa Valley is Lake County where farms, fields and vineyards roll through the rural countryside. This is where in 1999 Mitch and Tracey Hawkins and David Boises started growing grapes & started producing wine in 2004. 18 acres planted to mostly Cabernet Sauvignon, Hawk and Horse Vineyards is certified organic(CCOF) and serves as a ranch in addition to vineyards and is located in the Red Hills AVA of lake County.
Making 2 wines under the guidance of well respected winemakers Dick Peterson and Scott Harvey, Hawk and Horse show off how good Lake County Cabernet Sauvignon can be.
The 2007 Cabernet is the 3rd release and is a burst of dried currants and cocoa. Aged for 18 months in French oak this wine is medium bodied and offers nice tannins with a long, lingering finish. With only 430 cases produced this wine is a great example of what a well balanced wine should be and should sell out at $65 so get yours soon.
As much as we loved the CS with our rib eyes, we almost went bonkers over their 2006 Latigo dessert wine. This delicious, amber wine is made with CS grapes and then fortified with brandy. The wine is aged for 26 months and when ready to drink is a mouthful of cherries, raisins and cranberries that is medium in body and consistency. Only 200 cases were made and is perfect for the upcoming fall and holiday season. Approx. $45 http://hawkandhorsevineyards.com/