If there’s one thing we love to do at Spec’s, it’s entertain! From thousands of wines, spirits and mixers to delicious, crowd-pleasing platters, Spec’s is truly a one-stop shop for all of your entertaining needs. So this weekend, break out your favorite dishes and glassware and serve up these Spec’s favorites. Your guests will be begging to come back for more!
Sherry Spritzer
1 oz dry sherry (We suggest fino or manzanilla)4 oz lemon-lime soda
Lemon & orange slice for garnish
Combine ingredients in an ice-filled glass and stir well. Garnish with the lemon and orange slice and enjoy!
Sparkling Lime Margarita
2 ⅓ oz tequila1 ⅓ oz lime juice
2 oz simple syrup
Lime wedge for garnish
Salt to rim the glass
Rub a lime wedge around the rim of a glass and dip it in the salt. Add remaining ingredients to an ice-filled cocktail shaker. Shake well and strain into salted glass. Garnish with a lime wedge and serve.
Peachy Margarita
1 ½ oz tequila2 oz lime juice
2 oz triple sec
2 oz sugar
½ cup frozen peach slices
Combine ingredients in a blender filled with ice and purée until smooth. Pour into a margarita glass and enjoy!
Herbed Goat Cheese
8 oz goat cheese2 tsp fresh oregano, chopped
⅛ tsp red pepper flakes
1 tsp lemon zest
Salt & pepper to taste
2 tbsp extra-virgin olive oil
Crostini or crackers, for serving
Arrange cheese on small plate. Sprinkle with oregano, red pepper and lemon zest. Season with salt and pepper and drizzle with olive oil. Serve immediately or cover and let marinate at room temperature up to an hour before serving.
Romaine Salad
1 ciabatta roll, torn into pieces3 tsp olive oil
3 slices prosciutto
2 tsp red wine vinegar
1 romaine heart, chopped
4 oz canned white beans, rinsed & drained
1 scallion, thinly sliced
Coarse salt & ground pepper
Preheat oven to 375 degrees. Place bread pieces on one side of a rimmed baking sheet. Toss with 1 tsp olive oil and season with salt and pepper. Lay prosciutto on the other side. Bake 10-12 minutes or until golden brown. Let cool on sheet, then crumble prosciutto. Whisk the vinegar and olive oil in a large bowl and season with salt and pepper. Add remaining ingredients and toss to combine.
Blueberry Peach Crumbles
Crumble Topping
2 ½ cups all-purpose flour¾ cups packed light-brown sugar
¾ cup granulated sugar
½ tsp ground cinnamon
1 ¼ cups of cold unsalted butter, cut into small pieces
In a large bowl, whisk together flour, sugars, cinnamon and salt. Work in butter until the mixture resembles coarse crumbs. Squeeze to form large clumps. Cover in plastic wrap and freeze at least 30 minutes.
½ cup sugar¼ cup all-purpose flour
Pinch of salt
30 oz canned peach slices, drained
2 tbsp lemon juice
1 lb frozen blueberries
Preheat oven to 400 degrees. In a large bowl, whisk together sugar, flour and salt. Fold in peaches, lemon juice and blueberries. Divide between six 6 oz custard cups and sprinkle with crumble topping. Bake about 40 minutes until top is brown and fruit mixture is bubbling.
