For Whom the Bell Tolls:

For Whom the Bell Tolls is a play on the pre-Prohibition bell-ringer drinks, which were served in glasses rinsed in brandy. This version features an apricot brandy wash, pineapple and vanilla infused Pisco (the all-natural spirit of the Andes), fresh lemon juice, homemade simple syrup, fresh egg white and bitters.

Where to find it:

The Red Rabbit Kitchen & Bar (theredrabbit.net)

What to eat with this wine:

Bastard Banh Mi, a nontraditional banh mi sandwich. Chef John Bays’ take on this spicy Vietnamese staple includes lemon chicken, pickled vegetables and Fresno chiles on sliced sourdough bread.

Matt Nurge is the barman and co-owner of The Red Rabbit Kitchen and Bar in midtown Sacramento. The ownership trio of Matt Nurge, John Bays and Sonny Mayugba opened in February an establishment dedicated to all things seasonal and local. “Not just for ingredients,” says Mayugba, “but our banking, printing, accounting and design are truly local. Our employees are paramount to our core values. We share profits with every single one of them.” The menu features locally produced meats, produce, wine, beer and spirits.