Allen's Retail Liquor Store

How many ounces in liquor bottles

2009-11-09T14:08:00.000-08:00

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

2009-10-05T15:47:00.000-07:00

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

2009-09-12T08:13:00.000-07:00

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

2009-07-22T13:39:00.000-07:00

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!

2009-07-15T09:55:00.000-07:00

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!

2009-07-12T08:53:00.000-07:00

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

2009-04-28T08:02:00.000-07:00

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

2009-02-02T17:15:00.001-08:00

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

2009-01-26T10:06:00.000-08:00

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

2008-12-04T08:34:00.000-08:00

(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

2008-11-24T12:50:00.000-08:00

"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

2008-11-03T19:12:00.000-08:00

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.

Bacardi is offering holiday sounds

2008-10-24T19:31:00.000-07:00

Need some spooky sounds for your Halloween party? Get free MP3's from Bacardi!

Vampire Vodka

2008-10-06T15:47:00.000-07:00

Just thought you'd like to know that the Vampire Vodka is here. Wickedly Smooth! If you want the ultimate Halloween vodka, this is it. Available only for a limited time.

I'll take the whole bus-load!

2008-09-23T16:35:00.000-07:00

The Maker's Mark bus was at the BlogWorld Expo in Las Vegas, promoting voter registration. I was hoping it was there to make a delivery!

Bourbon peach cobbler

2008-09-23T14:05:00.000-07:00

A customer came in carrying a printout of a recipe from Tyler Florence for a bourbon peach cobbler. Now, of course, I must pass along the link to you. (Just in case they ever change that link, it was episode TU0509.)

That's our kind of cobbler!

Fat Bastard Blushing Bastard Rose

2008-09-16T15:26:00.000-07:00

This Fat Bastard Rosé, made from 100 percent Shiraz, is alive with intense aromas and flavors of just-picked summer strawberries, raspberries, peaches. The Shiraz really shines through--warmth, depth, lingering finish.

I tasted the 2006. It is a harmonious and exuberant off-dry wine: juicy, elegant and with fresh flavors, well complemented by subtle tannins and mineral sensations to provide the perfect texture and finish.

Strawberry Cheesecake Martini

2008-08-31T19:02:00.000-07:00

1 shot vodka
1 shot Chambord
1 part heavy cream
.5 sour

You will think you are drinking a slice of cheesecake.

Submitted via Twitter by @tawnypress

Fall wine appreciation classes in Alva

2008-06-10T08:19:00.000-07:00

Wine Appreciation classes are set for the fall:
Sept 9, 16, 23, 30; 6:30-8:30pm

These classes are taught by Glenna Mae Hendricks at the Runnymeade in downtown Alva. Registration through the Northwest Career Tech is required. Call 580-327-0344.

Twin Vines Vinho Verde 2006

2008-06-08T14:54:00.000-07:00

This is a delightful summer white from Jose Maria da Fonesca winery in Portugal. "Vinho Verde, which literally means "green wine," is traditionally made from a wide range of grape varieties that most people have never heard of...... All stainless steel fermentation, temperature control and absolutely no oak make this wine a light quaffer you’ll just love!" Absolutely right!

The wine has a nose of the lightest spring florals with a snap of citrus. In the mouth you will feel an almost-there effervescence and taste lovely light fruits which end with very distinctive lemon-lime flavor. Yummy.

A great summer wine; only 10% alcohol means you can easily enjoy that second glass. Perfection in a bottle and it has a screw cap. Take this wine on a picnic! ! !

Alva BPW Wine Festival

2008-05-20T10:15:00.000-07:00

Alva BPW Wine Festival
Downtown Alva
June 7, 2008
9 to 4

Join the Alva BPW for a special Oklahoma wine festival downtown, at the the same time as the Nescatunga Arts Festival.

Several Oklahoma wineries will be offering free samples and wines for sale. We are also expecting displays of Oklahoma made juices and pickles from the wineries!

Allen's Retail will participate by offering tasting only; no on site sales.

There is no admission fee.

Location: Bell Hotel lobby, corner of Barnes and 5th Streets in downtown Alva.

Contact: Alva BPW Vice President Becky McCray 580-430-6173, becky@beckymccray.com

It's Spring--Think Pink !

2008-04-25T09:37:00.000-07:00

As I have said before, Spring just makes a wine drinker "Think Pink." 30 Sec Wine Advisor thinks so, too.

"There's something about warmer weather than makes a glass of crisp, dry rosé wine seem just right.

Some wine enthusiasts are wary about rosé because they've been disappointed by mass-market "blush" wines, which tend to be soft, sweet and one-dimensional.

But a true dry rosé is another shade of pink entirely - crisp and fresh and very food-friendly - and well worth getting to know if you haven't already been introduced."

Here and here too, I have previously waxed poetic about the blushes--some of my favorite wines to drink!

In fact, I have been drinking bottle after bottle of Eye of Toad for over a week. And I have enjoyed every one--with everything from liver & onions to mac & beef to chicken fried venison & gravy to a really great salad to a nicely grilled rib eye & French fries. Yes, I truly love my job.

Primitivo or Zinfandel?

2008-04-07T11:44:00.000-07:00

This from the 30Second Wine Adviser--

Is it Zinfandel, or is it Primitivo?

What we have here is a case of grape science catching up with reality, while bureaucracy lags behind.

Zinfandel, long called a "mystery grape" because it seemed to appear from nowhere in California Gold Rush days, hyped by a promoter named Agoston Haraszthy, who claimed that he had brought the rare grape to California from his native Hungary. In fact, Haraszthy certainly exaggerated his role: Zinfandel (sometimes rendered "Zinfindal," "Zierfandler" or "Zeinfindall") was well-known in the Eastern U.S. as a table grape long before Haraszthy set foot in Napa. It had turned up in a horticultural fair in Massachusetts as early as 1834.

Also, based on similarity in the grape and its leaves and the wine it made, Zinfandel for many years was thought to be a sibling of the Southern Italian Primitivo of Puglia.

It was only as recently as 2001 that modern grape sleuths, including Dr. Carole Meredith of the University of California at Davis, used DNA technology to confirm that Zinfandel and Primitivo are the identical grape, albeit different clones; and the same is true of the little-known Crljenik Kasteljanski of Croatia, which is now thought to be the original variety, exported to Italy as Primitivo and to the U.S. as Zinfandel.

Based on this evidence, the European Union moved quickly to permit Italian producers to use either "Primitivo" or "Zinfandel" to label wines made from either grape. The move makes great sense for Italy, as Zinfandel is immensely popular in the U.S. and more likely to sell wine exports than the relatively unfamiliar Primitivo.

U.S. regulators, on the other hand, have been slower to approve legal changes. The name Primitivo is now permitted for U.S. wineries (such as Rabbit Ridge) making wine from the Primitivo clone; but in contrast with European rules, American wineries may not use the names Primitivo and Zinfandel as synonyms. A proposal to allow this has been on the books since 2002 but has not been acted upon, reportedly because of opposition by Zinfandel producers who aren't excited about the possibility of competition.

Meanwhile, because the U.S. has signed off on the European labeling laws, this results in a curious situation in which European wineries may call Primitivo "Zinfandel" in U.S. sales, but American wineries may not.

Frankly, and probably more because of differences in wine-making styles than in fruit or terroir, Primitivo and Zinfandel are not all that similar. There's often a berry-like character in both, but differences typically fall across the usual Old World-New World lines, with most Zins landing on the big fruit, high-alcohol side, while Primitivo tends to lower alcohol and hints of earth, plus a whack of oak if the producer wants to impress the critics.

T.G.I.Friday's shares signature drinks

2008-04-05T20:55:00.001-07:00

T.G.I.Friday's make some terrific cocktails in their restaurants. Then, they also sell a pre-mixed line that we carry at Allen's. Here are some of their signature cocktail recipes, found by Maesz:

T.G.I. Friday's Signature Cocktails

B－52
1 oz Kahlua
1 oz Bailey's Irish Cream
1 oz Amaretto
Pour the Kahlua into a Cocktail glass. Take a
teaspoon, touch the edge of the spoon to the inside
side of the glass right near the surface of the
Kahlua, round back side of the teaspoon up. Gently
pour the Bailey's onto the round backside of the spoon.

B－1B
1 oz Vodka
1 oz Kahlua
1 oz Bailey's Irish Cream
1 oz Amaretto
Fill a shaker half full with ice cubes. Pour all
ingredients into shaker and shake well. Fill a
Highball glass almost full with ice cubes and strain
drink into Highball glass. Garnish with a Maraschino
Cherry.

DREAMSICLE
1 1/2 cups Bailey's Irish Cream
3 1/2 cups Orange Juice
In a lowball glass combine the two and stir.

FROZEN MUDSLIDE
2 oz Vodka
2 oz Kahlua
2 oz Bailey's Irish Cream
6 oz Vanilla Ice Cream
Blend alcohol with ice cream. Serve in frosted glass.

FROZEN KAHLUA MUDSLIDE
3/4 oz Vodka
1/5 oz Kahlua
1/5 oz Bailey's Irish Cream
1 oz Vanilla Ice Cream
1/4 cup Crushed Ice
Pour all ingredients into a Blender. Blend well at
High speed. Pour drink into a Collins glass and
garnish with a Maraschino Cherry.

MUDSLIDE
1 1/2 Ounces Vodka
1/5 Ounce Kahlua
1/5 Ounce Bailey's Irish Cream
Fill with Cola
Build in a highball glass over ice.

MUDSLIDE (MUD BOY RECIPE)
5 Ounces Kahlua
5 Ounces Bailey's Irish Cream
5 Ounces Absolut Vodka
2 Ounces Chocolate Syrup
Pour ingredients into a blender filled with ice.
Blend on high until smooth.

ORANGE CREAM
6 oz Orange Juice
2 tsp Grenadine
1 scoop Vanilla Ice Cream
1/4 cup Crushed Ice
Pour all ingredients into a Blender. Blend well at
High speed. Pour drink into a Collins glass and
garnish with a Pineapple Slice and a Maraschino Cherry.

Any Time Is a Good Time to Start Drinking Wine to Help the Heart, Study Suggests

2008-03-20T09:30:00.000-07:00

Extracted from Wine Spectator On-line March 2008 by Jacob Gaffney

People in their mid-40s to mid-60s who decide to take up moderate drinking, even after a lifetime of abstention, are likely to have healthier hearts when compared to lifelong nondrinkers, according to a study in the March issue of the American Journal of Medicine. In addition, those who chose wine as their primary alcoholic beverage were less likely to experience cardiovascular troubles such as heart attack or coronary heart disease than beer or spirits drinkers.

According to the text of the study, previous research has shown a beneficial effect on heart function from moderate alcohol consumption, defined as one drink a day for women and two for men.

King's team found that those who began drinking moderately during the study were 38 percent less likely to have an observable heart-related health issue than those who reported lifetime non-drinking. Those who took up heavier drinking, by comparison, were 42 percent more likely to have cardiovascular troubles than abstainers.

When the scientists separated the results according to beverage preference, they found that for the 133 subjects who reported drinking primarily wine, their risk of suffering a cardiovascular event was 68 percent less than that of nondrinkers. Beer and spirits drinkers benefited as well, but showed only a 29 percent lower risk of experiencing a heart problem. King said that the additional observed cardiovascular benefit for those who begin drinking wine in middle age was "consistent with recent studies showing a slight advantage to wine drinkers."