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BevMo Specialist Serves Up Unique Beverages
BevMo pix
It may sound unusual, but the beverage experts at BevMo recommend this Apple Pie Pumpkin Beer cocktail for the holiday season. Photo Contributed

The BevMo in the Crossroads Shopping Center in Riverbank was remodeled this summer and they have a large variety of beverages for the holiday season.

BevMo’s category lead for wine Olivier Kielwasser noted that fruity reds and off-dry whites are great wines to recommend for Thanksgiving dinner if turkey is being served: Pinot Noirs (Flowers Pinot Noir or Arius Pinot Noir), Beaujolais (Georges Duboeuf Beaujolais-Villages Nouveau, the 2021 was just released; or Domaine Gilles Coperet Morgon), German Rieslings (Dr. Loosen Blue Slate Kabinett Riesling) and Carneros Chardonnays (Rombauer, Auburn James Reserve 1001 or Calmere).

With glazed ham, off-dry whites are your best bets on how to counter the sweet glazes traditionally found on ham: Riesling (Ste. Michelle Riesling Eroica), Rosé (Miraval Rosé de Provence or Chateau de Mus Rosé from the south of France) or Zinfandel (Rombauer Zinfandel or Francis Coppola Director’s Zinfandel). Light-bodied, fruit-forward reds such as Pinot Noir and Montepulciano d’Abruzzo will also work nicely.

BevMo specialists also have some Thanksgiving cocktails with a local twist to try like the Cranberry Stuffer that is simple yet sophisticated with 2 oz. Cointreau, 2 bar spoons of Cranberry preserves, ¾ oz. fresh lime juice and 2 to 3 dashes of Angostura Bitters. Combine all ingredients in a shaker and shake well with ice. Strain into a cocktail glass and garnish with a cinnamon stick.


The Stanislaus Float has 12 oz. of 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 simmer in a saucepan over medium-high heat. Cook the stout for about 10-15 minutes, or until it’s reduced to about three-quarters of a cup. Remove from the heat and set aside.

• In a separate saucepan, warm the milk over medium heat, but don’t bring it to a boil. Add the cocoa powder, chocolate and sugar, whisking thoroughly until the mixture is smooth. Whisk in the reduced beer. Remove from the heat and set aside.

• Divide the ice cream between two mugs. Pour the stout hot chocolate over the ice cream. Serve immediately.


The Modesto Mule has 2 oz. Vodka, 5 oz. Ginger Beer, 1 tablespoon Pumpkin Pie Syrup, Pumpkin pie spice-sugar for rim (½ sugar, ½ pumpkin pie spice).


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

• Dip copper mug in water and immediately dip mug into pumpkin pie spice-sugar mixture.

• Combine vodka, ginger beer and pumpkin pie syrup in a glass and stir well to combine.

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


Pumpkin Spice White Russian Mocktail has 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.

• Shake vigorously, and strain into a rocks glass filled with ice.

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


Apple Pie Pumpkin Beer Cocktail

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 outrageous enough to be irresistible. Plus, it’s got the word pie in the name. Pair it with a warmed-up plate of turkey and mashed potatoes for a piece of post-holiday bliss.

The ingredients are 1 cup bourbon, 1 cup apple cider, 2½ oz. lemon juice, 1 tsp. pumpkin pie spice, 1½ cup pumpkin ale, Cinnamon sticks and cranberries (for garnish).


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

• Fill glasses just below half full, then add beer.