coming soon!!!!

           Coming soon to a Specs near you!  Ivanabitch has some new flavors for you to enjoy.

The Ivanabitch lemon, orange, and whipped will be in stores very soon.

Be on the look-out so you can be the first one out of your crew to try them out.



tequila tasting 8/3 & 8/4

We will be tasting a couple of awesome tequilas this weekend.  We will have our Solorzano blanco and anejo,  plus our Xalixco silver and reposado.  Please stop by and try some for yourself. Its a perfect time to perfect your Margarita making skills. See ya om the 3rd and 4th of August.

SWEET SPOT

California

sweet white wine

This sweet white is an expert blending of wine from several premium grape types.

It is a medium-bodied wine featuring floral aromas and subtle pear and peach flavors.

California

sweet red wine

This sweet red is an expert blending of wine from several premium grape types.

It is a medium-bodied wine featuring subtle flavors of raspberry, blueberry, and sweet plum.

A MANLY BEACH DRINK

Mix one part V5 vodka,

with two parts blue glacier freeze Gatorade.

Garnish with an orange slice.

Get Hydrated!

We will be having a tasting of our Ivanabitch flavored vodkas,  as well as Micheals white chocolate irish cream,  Friday the 27th and Saturday the 28th of July. Please stop by and enjoy an almond joy. we'll see you this weekend. Long Live Specs!!!

Ivanabitch Coconut

+

Micheals white chocolate irish cream

=

Micheals Irish Cream Whipped Cream Recipe

The Michaels Irish Cream whipped cream frosting is such an important part of this cupcake that I am putting the frosting recipe first! 

• 2 C heavy whipping cream
• 2/3 C sugar
• 2 T Michaels Irish Cream

1. Whip heavy whipping cream until it looks like whipped cream.
2. Mix in sugar and Michaels Irish Cream until just combined.

Note: You may find yourself wanting to double the recipe if you like gobs of frosting. I'd suggest stocking up on some extra heavy whipping cream.


Mudslide Cupcake Recipe

Makes 12 cupcakes

• 2/3 C sugar
• 2 C flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 3 T ground coffee (your favorite kind)
• 3/4 C unsalted butter, room temperature
• 2 eggs
• 2/3 C melted vanilla ice cream (you could also make this with coffee or mocha ice cream)
• 1/4 C Araku Santa Teresa Coffee flavored liqueur
• 1/4 C Michaels Irish Cream
• A little bit of chocolate for shaving on top (optional)
• 12 chocolate-covered espresso beans (optional)

1. Whisk flour, baking powder, baking soda, and coffee in a bowl.
2. Beat butter and sugar in a large bowl for 1 minute until light and fluffy.
3. Beat eggs, ice cream,  Santa Teresa Araku into the butter/sugar mixture until blended.
4. Fold in flour mixture.
5. Fill cupcake liners 3/4 full.
6. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.
7. Top with Michaels Irish Cream whipped cream (see above), shaved chocolate, and a chocolate covered espresso bean.

Chronic Ice Tea  " A perfectly refreshing summer cocktail."

Fill tall glass with ice.
Add 1 1/2 oz. Camus cognac V.S.
Add 1/4 oz. Barenjager honey liqueur.
Add 1/4 oz. Francia Corta lemonel.
Fill with iced tea.
Shake
Garnish with lemon.
Enjoy!!!

Try these bold varietals produced in Spains La Mancha region, Friday the 20th and saturday the 21st between 2-7pm @ Spec's in Kemah. 


La senda Don Quixote Chardonnay La Mancha :2010
Notes of Honeysuckle , ripe pears &  spicy carmalized  apples balanced with nice acidity & a crisp finish. 


La senda Don Quixote Cabernet Sauvignon La Mancha :2010


The forefront on this cabernet explodes with ripe blackberries,  black cherries a touch of blackcurrant as the mid-palate shows subtle nuances of coffee bean,  toasted cedar finishing with creamy vanilla cocoa lingering on the palate.


La senda Don Quixote Tempranillo La Mancha :2009


This beautiful spainish grape compliments many dishes with its smooth yet complex structure.  It opens up with mouth watering plums, blueberries &  sun-ripend rasberries  as subtle nuances of  burnt cedar & spices on the mid palate with a finish leaving you with a smooth velvety finish.

© Akiko & Pierre

Strawberry, Tomato and Fennel Gazpacho

CONTRIBUTED BY ADOLFO MUÑOZ

• ACTIVE: 40 MIN
• TOTAL TIME: 1 HR 10 MIN
• SERVINGS: 8

• HEALTHY
• MAKE-AHEAD
• VEGETARIAN

Slideshow: More Chilled Soups

 More Chilled Soups

1. One 7-inch piece of baguette, crust removed
2. 2 pounds tomatoes, 2 tablespoons finely diced, the rest chopped
3. 2 pounds strawberries, hulled and 2 tablespoons finely diced, the rest chopped
4. 1 large green bell pepper, 2 tablespoons finely diced, the rest chopped
5. 1/4 medium fennel bulb, 2 tablespoons finely diced, the rest thinly sliced
6. 1 1/2 cups sparkling mineral water
7. 2 garlic cloves, minced
8. Salt
9. Extra-virgin olive oil, for drizzling

1. Preheat the oven to 350°. Cut the bread into 1-inch cubes. (You will need about 1 cup.) Scatter the bread cubes on a baking sheet and bake for 7 minutes, or until crisp. Let cool.
2. In a large bowl, combine the chopped tomatoes, strawberries and bell pepper with the sliced fennel, mineral water, garlic and bread cubes and, working in 2 batches, puree in a food processor. Strain the gazpacho through a fine sieve set over another large bowl. Season the gazpacho with salt. Refrigerate for about 25 minutes, or until chilled.
3. Meanwhile, in a bowl, combine the diced tomatoes, strawberries, pepper and fennel. Refrigerate until chilled.
4. Spoon the diced mixture into shallow soup bowls and ladle the gazpacho on top. Drizzle each bowl of soup with olive oil and serve.

MAKE AHEAD The gazpacho and the diced-vegetable garnish can be refrigerated separately for up to 6 hours.

• FROM MAN OF LA MANCHA | ADOLFO MUÑOZ
• PUBLISHED OCTOBER 2003