Monthly Cocktail: Boo

MC_12This months cocktail is made in the spirit of All Hallows’ Eve.

Makes 2 Servings
1.5 oz Rum
1.5 oz Aquavit
1 oz Aperol
3 oz Toasted Pumpkin seed infused Muscat wine
2 oz gomme syrup or strong simple syrup
1 oz Lemon Juice
15-20 drops of Bitterman’s Xocolatl Mole Bitters
 2 cinnamon sticks

Pumpkin Seed infused Muscat Wine
375ml of Wine (a half bottle)
50g of toasted pumpkin seeds
(You can use any aromatic wine, such as muscat, gewürztraminer, riesling, even possibly sauvignon blanc.)
 Leave seeds in the wine for a few hours or overnight.

  1. Chill two glasses very well.
  2. In a large mixing glass with ice, add the Rum, Aquavit, Aperol, Muscat wine, simple syrup, lemon juice and bitters. Stir well
  3. With a torch, burn the end of the cinnamon stick, lay on a non-reactive surface and turn the well chilled glass upside down over the burned end of the cinnamon stick. Leave for 15-20 seconds or longer
  4. Turn the glasses over and grate the unburned end of the cinnamon stick over the top of the glass. Make sure to get some on the rim of the glass.
  5. Strain the drink into the glass and garnish with the cinnamon stick.

Thanks to Chefsteps for the idea of the burning cinnamon stick.MC_4


Tasting Truck Build Out

Our Citroën H-van has been spending its evenings with another crew.  The good folks over at Orange PDX  took a few slabs of old barn wood and some steal to create an amazing build out for our tasting truck. Thanks Orange for letting us roam around and capture some behind the scenes moments and Wendy Etter for the great design.  We look forward to seeing you all at our weekend home on SE Division and 33rd!

TruckBO_1TruckBO_15TruckBO_16TruckBO_17TruckBO_2TruckBO_3TruckBO_18 TruckBO_20 TruckBO_21TruckBO_12TruckBO_4TruckBO_10TruckBO_13Photography by Julia Saltzman

Behind the scenes of our Pinkies Down Videos

Our primary goal at Union Wine Co. has always been to make great wine without all the fuss and so we recently teamed up with David CressEric Edwards and Story Manufacturing Co. to make some videos that illustrate just a few of the challenges of trying too hard when drinking wine.

Click here to watch the videos.

Here are a few behind the scenes photos from the shoot. Stay tuned for more videos by following us on Facebook or Instagram. Cheers!

IMG_7649IMG_7629 IMG_7633 IMG_7638 IMG_7643  EricEdwards


SF Can Launch

This week we stepped away from work at the winery and headed to San Francisco to celebrate the launch of our Pinot in a can with our friends at Marine LayerTaylor Stitch, and Huckberry

We spent time exploring this wonderful city visiting shops and restaurants that we have long admired from afar, such as Sight GlassCoffee and Swan Oyster Depot  to name a few.

If you’re in San Francisco and would like to try our Pinot in a can please join us at select Marine Layer and Taylor Stitch locations next Thursday, August 14 for a special event and “pinkiesdown” sale. More details are in the invite below. Cheers!

Sf event flyer







Photography David L. Reamer

Monthly Cocktail : Mint-Basil Slush

We are having a hard time believing it’s already August! The hot months of summer are almost behind us, but until then lets raise a glass to this last month of river dipping, tent pitching and backyard drinking. This month’s cocktail is a Mint-Basil Slush. The dry sweetness of our Kings Ridge Riesling and the savory basil leaves create the perfect balance. Enjoy!

 Serves 2

3 oz. 2013 Kings Ridge Riesling
3 oz.  Vodka (we enjoy Reyka) 
2 oz. St. Germain
1 oz. Simple Syrup
5 Basil Leaves
3 Mint Leaves
Around 10 Ice cubes (depends on the blender)

Simply place all of the above ingredients in a blender, pour your cocktail into a glass and then go back to enjoying the rest of summer!

Photography + Recipe
Julia Saltzman



AugustC_3AugustC_1Photography by Julia Saltzman