|
!! Winner of the $70 Castle Glen Products Draw !!
Jared Clark
Jared is the winner of our March 2010 Subscriber's Contest Draw! Very shortly, Jared will receive his selection of $70 worth of Castle Glen Products. Best of luck to all of our subscribers for next month's draw!
|
| Splice Liqueur |
|
Melon, Lime, Agave (Tequila) and Coconut
It's Colada Time at Castle Glen!
This month we are introducing you to a very popular cocktail - Splice! This wonderful liqueur came about back some 10 years ago when Cedric had a cocktail barman working for him. He shared his story with Cedric one day. How frustrating it was to have to mix hundreds of Splice Cocktails all night, every night. He believed there was a market for cocktail bars to have the Splice Cocktail in one bottle - and just add tequila if the person wanted it stronger. The ever popular Splice Liqueur was born.
The Splice Cocktail has its roots in Castle Glen's Prickly Pear Liqueur - now named Mexican Lime. To 'splice' something means to join or unite it with something else. Castle Glen Splice Liqueur is Mexican Lime (Agave - Tequila and Lime) which became the base for Splice, and Cedric blended it with Melon and Coconut which blended in perfect harmony.
You can still purchase Mexican Lime Liqueur today. It is amazing served with thickened cream. So nice we tried it on all our friends. They love it too!
This popular Cocktail became a hit at Montezuma's and was sold to all of the franchised Montezuma Restaurants during its era. Splice is still a hit today and is wonderful to drink with lemonade or soda water.
We have created a Splice Liqueur Special this month. We have paired it with Strawberry Liqueur and Blue Lagoon (Blue Curacao) made with Oranges, Mandarins and Tangarines - a new spin on the Cocktail Traffic Light!
|
| Castle Glen Liqueurs News |
|
We have been busy at Castle Glen as usual. Cedric has certainly been cooking up a storm in the Castle Glen commercial kitchen for the past couple of months, making the most of the fresh fruit in season. Our Stores are loaded with new Jams, Marmalades, Relishes (Dragon) and now that the weather is starting to get cooler, we can make Fudge again. With Cedric busy cooking, cutting and wrapping, when you visit the Castle or the Stores you will see the wonderful jars on the counter starting to fill up again. Yay! for all of us who love our Castle Glen Liqueur Fudge.
The super juicy organic limes we sourced this season from the Sunshine Coast have been turned into Marmalade and into Limes in White Chocolate Liqueur. Great for all the amazing Cocktails with Lime or making gourmet desserts.
Our new rich red,old style Plum Liqueur we mentioned last month is ready for bottling and will be released in the next couple of weeks. Keep an eye out for it in our Stores.
Lychee Liqueur will also be readied for bottling shortly, we will keep you posted with a date. We have made a small batch of Lychee Liqueur this year (Cedric got sick of peeling them) so we are eating what's left with our first crop of Raspberries and whipped cream. Yum!
|
| News From Castle Glen Vineyard |
|
2010 Vintage was short and sweet. We had a major frost back in November 2009 and the grafting program in place meant our crop this year has reduced to just a few varieties. The great news is that our vineyard has produced the best Chardonnay grapes ever! We also have Semillon and the fabulous top block of Cabernet Sauvignon. All of this wine has now been stored away in Oak barrels for "doing it's thing", maturing into wonderful wine of course.
Unfortunately this year we were not able to make an Unwooded Chardonnay, it just didn't turn out that way. We will of course have a 2010 Vintage of the now very famous Pink Chardonnay. "The Wicked Witch", is a definite Castle Glen favourite.
Cedric is planning to bottle an Unoaked Cabernet Sauvignon, which I might say is very nice. We like it so much we had some with our dinner last night.
|
| Montville |
|
Pete and Rob have been drowning in the rain for the past week on the (not so sunny) Sunshine Coast - 13 inches of rain in all has fallen as we write this Newsletter - through all of this "great for ducks weather" we thank those of you who made the trip to our store armed with raincoats and umbrellas - it sure has been challenging with so much rain, rivers rising and flooding all around.
|
| New Technology at Castle Glen |
|
We are becoming very technically competent here at Castle Glen (if we may say!). A special new POS - Point of Sale - system has been installed at the Castle and our Stores. There was a big need to update our systems as the business continues to grow, especially for trying to maintain our sanity! As with all new systems, there are always a few bugs to iron out (I think we lost our sanity a bit in the process). But now all things are running smoothly.
We have been working flat out here at the Castle ensuring all the right information ends up in the right places. We wanted to take the opportunity to properly introduce Roseanne Fritz, Carol-Anne's new assistant. Some of you may have already spoken to Roseanne on the phone or met Roseanne in person. We also wanted to take the opportunity to thank Roseanne for her huge help in assisting us in getting this program to fruition along with Darren Poulton from AusNewMedia. Both of these guys have been working closely with us to get the program installed and running smoothly.
Cheers (and bottoms up),
Cedric and Carol-Anne Millar
|
|
Tropical Trifle with Splice Liqueur
This recipe is devoted to the lovely lady who told us that she makes Trifle always using our Splice Liqueur. If this is you, we would love to name you and publish your own special recipe. Thanks for the inspiration!
Ingredients (serves 10):
1 x 85g pkt quick-set lime jelly crystals
1 x 85g pkt quick-set pineapple jelly crystals
14 bought jam rollettes, cut into 1cm-thick slices
80ml (1/3 cup) Splice Liqueur
2 x 250g punnets strawberries, washed, hulled, halved
Approximately 300gm fresh or canned pineapple diced
Tropical Fruit of your choice (if desired)
500ml (2 cups) premium vanilla custard
300ml (1 cup) thickened cream, whipped
Method:
1. Prepare the jelly following packet directions.
2. Pour into a large container and place in the fridge for 1 hour or until set. Coarsely chop.
3. Place half the rollettes in the base of a 3L (12-cup) capacity serving bowl.
4. Drizzle half the Splice Liqueur over the rollettes.
5. Top with half the jelly and one-third of the combined strawberries and fruit.
6. Spoon over half the custard.
7. Repeat with the remaining rollettes, Splice Liqueur, jelly and half the remaining strawberries and fruit. Top with the remaining custard.
8. Spoon the cream over the trifle and top with the remaining strawberries and pineapple.
9. Refrigerate until required.
10. Serve and enjoy!
Notes:
If you want an extra tasty Tropical Trifle, you can add some Splice Liqueur to the cream when it is fully whipped. Just mix through gently.
|
Just remember. If you are going to Drink,
Drink Healthy, Drink Castle Glen!
|
March Special
Splice Liqueur Special
- 1 x 700ml Splice Liqueur
- 1 x 50ml Strawberry Liqueur - FREE
- 1 x 50ml Blue Lagoon Liqueur - FREE
Website & Cellar Door Price $38.00
Order Now
Save $15.00
Shop Price - $45.00
Save $18.00!
All prices include GST
Prices do not include
Postage & Packing
|
|
