Just For You: Your Official Cuffing Season Cocktail Calendar
Cuffing Season is upon us — when singles find themselves looking to be ‘cuffed’ or tied down by a serious relationship for the colder months. To help you prep, check out this exclusive Cuffing Season calendar to guide you through to Spring, one cocktail at a time.
Tryouts (October 1 — November 1)
Cheers! Temperatures are starting to cool down, which means it’s time to start looking for the person you want to spend Cuffing Season with. It’s too early to get tied down, so keep it casual with a simple Prosecco cocktail, like the Perfect Pear from RUFFINO Wines.
4 parts chilled Ruffino Prosecco
1 part pear juice
1 strip of blood orange peel
1 strip of lemon peel
Place lemon and orange peel into the bottom of a flute. Pour in pear nectar, filling 1/3 full. Top off with Ruffino Prosecco and a lemon and orange peel for garnish.
Preseason (November 2 — November 30)
Time to stop swiping right and make some decisions. Who’s in your starting line-up and who is staying on the sidelines until summer? Keep yourself focused by eliminating distractions and sipping on a classic Vodka cocktail, like SVEDKA’s SVEDKATINI.
2½ parts SVEDKA Vodka
½ part Dry Vermouth
Dash orange bitters
Combine all ingredients in a cocktail shaker filled with ice. Shake or stir until cold. Pour into a chilled Martini glass and garnish with olives.
Cuffing Season (December 1 — January 15)
Congrats — you’ve found “The One!” Snuggle up to bae and stay cozy all season long with warm drinks, such as Kim Crawford’s Blanc Hot Chocolate.
BLANC HOT CHOCOLATE
4 oz Kim Crawford Sauvignon Blanc
3 Tbsp sweet ground white chocolate powder
3 oz hot water
¾ oz crème de cacao (white)
Pinch white chocolate nibs
Pre-warm an 8–10 oz coffee mug. In a saucepan, combine white chocolate powder with hot water to make into a rich syrup. Add crème de cacao and Kim Crawford Sauvignon Blanc. Stir until ingredients are hot. Pour into pre-warmed mug. Garnish with white chocolate nibs and meringues floated on top just before serving.
Playoffs (January 16 — February 15)
Just because you’re “cuffed” doesn’t mean you should get too comfortable. Be sure to keep things interesting, and add some spice to your life with Casa Noble’s Spicy Buck.
2 oz Casa Noble Reposado Tequila
2 thin slices jalapeño
1 Tbsp sliced ginger
1 oz lemon juice
0.75 oz simple syrup
Ginger ale or ginger beer
Muddle jalapeño, ginger, lemon juice, and simple syrup in a shaker; add ice. Shake until chilled. Strain into glass over ice, top with ginger ale or ginger beer; add bitters. Garnish with lemon wedge.
Championship (February 14)
Ready to move past cuffing and DTR? Impress your Valentine with dinner paired with RUFFINO Modus Modus Toscana IGT — They’ll be sticking around through Summer for sure.
PORK TENDERLOIN & RUFFINO MODUS
1 piece of pork loin on the bone (2lbs)
4 slices of bacon
Rock Salt and black pepper
1 cup of Ruffino Lumina Pinot Grigio
Extra virgin olive oil
1 kg. of fine peas
1 tablespoon granulated sugar
Separating the pork bone on the side of the rib. Between the bones insert slices of bacon, some thin lemon slices, the orange slices, coarse salt, pepper in grains and a sprig of sage and rosemary. Use kitchen twine to tie the meat with the bone and then make holes in the center of the meat and insert the garlic slices, peppercorns and salt crystals. Put the pork in a pan with olive oil and begin to cook, first on high heat to tighten all the meat (so as not to release the juices), then deglaze with wine. Once browned on all sides reduce heat and cook for 40 minutes, basting if necessary with light vegetable broth. Put the peas in a saucepan with a clove of garlic, a sprig of rosemary, a tablespoon of sugar and salt. Drizzle with olive oil and cook on low heat for about twenty minutes, adding water as needed.