BevMo specialist serves unique drinks


The BevMo at Crossroads Shopping Center in Riverbank underwent a refurbishment this summer and offers a wide variety of drinks for the holiday season.

Olivier Kielwasser, wine category leader at BevMo, noted that fruity reds and semi-dry whites are excellent wines to recommend for Thanksgiving dinner if turkey is served: Pinot Noirs (Fleurs Pinot Noir or Arius Pinot Noir), Beaujolais (Georges Duboeuf Beaujolais-Villages Nouveau, the 2021 has just been released, or Domaine Gilles Coperet Morgon), German Rieslings (Dr. Loosen Blue Slate Kabinett Riesling) and Chardonnays Carneros (Rombauer, Auburn James Reserve 1001 or Calmere).

Along with glazed ham, semi-dry whites are your best asset to counter the sweet glazes traditionally found on ham: Riesling (Ste. Michelle Riesling Eroica), Rosé (Miraval Rosé from Provence or Château de Mus Rosé from the south of France ) or Zinfandel (Rombauer Zinfandel or Francis Coppola Director’s Zinfandel). Light, fruity reds like Pinot Noir and Montepulciano from Abruzzo will also work well.

The specialists at BevMo also have Thanksgiving cocktails with a local twist to try like the Cranberry Stuffer which is simple yet sophisticated at 2 oz. Cointreau, 2 bar spoons of Cranberry Jam, oz. fresh lime juice and 2-3 dashes of Angostura Bitters. Combine all the ingredients in a cocktail shaker and shake well with ice. Filter into a cocktail glass and garnish with a cinnamon stick.

The Stanislas float has 12 oz. chocolate stout beer, 2 cups whole milk, 3 tbsp. unsweetened cocoa powder, 1 tbsp. sugar and 2 large scoops of vanilla ice cream.


• Bring the chocolate stout to a boil in a saucepan over medium-high heat. Cook the stout for about 10-15 minutes, or until reduced to about three-quarters of a cup. Remove from heat and reserve.

• In a separate saucepan, heat the milk over medium heat, but do not bring it to a boil. Add the cocoa powder, chocolate and sugar, whisking vigorously until the mixture is smooth. Stir in the reduced beer. Remove from heat and reserve.

• Divide the ice cream between two cups. Pour the hot chocolate stout over the ice cream. Use immediately.

The Modesto mule has 2 oz. Vodka, 5 oz. Ginger beer, 1 tablespoon pumpkin pie syrup, pumpkin pie spice-sugar for the rim (½ sugar, ½ pumpkin pie spice).


• In a small bowl, combine sugar and pumpkin pie spice to create the mixture for the rim of the mug.

• Dip the copper cup in the water and immediately dip it in the spice blend and pumpkin pie sugar.

• Combine vodka, ginger beer and pumpkin pie syrup in a glass and mix well.

• Fill the cup with ice cubes and pour the mixture into the prepared glass.

White Russian Mocktail with Pumpkin and Spices contains ½ tsp. Pumpkin Pie Spice, 1 oz. heavy cream, 1 oz. coffee syrup and 2 oz. coconut milk.


• Pour coconut milk, coffee syrup, pumpkin pie spice and heavy cream into a cocktail shaker filled with ice cubes.

• Shake vigorously and strain into a highball glass filled with ice cubes.

• Garnish with whipped cream and finish with a drizzle of chocolate syrup.

Apple Pie Pumpkin Beer Cocktail

As unlikely as the flavor combination may be, this carbonated concoction is Thanksgiving in a glass. In theory, dessert and beer shouldn’t mix, but the idea was just outlandish enough to be compelling. Plus, there’s the word pie in the name. Pair it with a warmed plate of turkey and mashed potatoes for a piece of post-holiday bliss.

The ingredients are 1 cup of bourbon, 1 cup of apple cider, 2½ oz. lemon juice, 1 tbsp. pumpkin pie spice, 1½ cup pumpkin beer, cinnamon sticks and cranberries (for garnish).


• Combine the bourbon, apple cider and lemon juice in a cocktail shaker.

• Fill the glasses just below halfway, then add the beer.


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