Oysterman Muscadet- Save the Oyster Beds!

It's no secret that Muscadet and oysters is a classic wine-and-food pairing, and that it is a particular favorite of the Rollers wine staff! So it is a true pleasure to offer this terrific new wine developed specifically to support the bi-valves while tickling your tastebuds!

 The story begins in Charleston, where a local entrepreneur named Casey Davidson started Toadfish Outfitters in 2017. Toadfish makes and sells oyster knives, shrimp cleaners and fishing rods, and they are fine products indeed. But what caught the attention of wine importer Frederick Corriher isToadfish's main mission: to use those products to raise money for replenishing the low county oyster reef habitat.

 South Carolina has a critical shortage of oyster shell. To properly manage the state's oyster beds and maintain these important oyster habitats, citizens and businesses must continually recycle the oyster shell that is removed from the state's oyster beds.

 "I started the company around the idea of replanting oyster beds, because I knew how important oysters are to water quality," says Davidson.

 For every product sold, Toadfish can fund the planting of 10 square feet of oyster shells, providing a place for oyster spat to latch onto and grow. Their products are in 500 retail outlets across the country, and have raised $50,000 for oyster replenishment projects.

 Corriher thought Davidson's story was inspiring and hatched an idea to develop a wine that would support the same mission, and his next trip to France was a search for Muscadet wine in the Loire Valley." In France, winemakers Guy and Jean-Luc Ollivier, agreed to work with Corriher to produce a boutique wine called Oysterman, which is made its debut in Charleston last August and is now available at Rollers! 


He is also partnering with Toadfish to donate a portion of the proceeds to programs like the South Carolina Department of Natural Resources oyster recycling program. For each case sold, they say the DNR will replant 10 square feet of oyster beds. 

 So, do something good and feel good doing it: pick up a bottle at Rollers today!

Get your Halloween boo-ze on with The Stoney-Baynard Ruins Cocktail

The Spirits of Hilton Head  

By Terry Cermak

Inspired by the enterprising big city bartenders who created iconic New York-centric cocktails (like the classic Manhattan), LOCAL Life Magazine and Rollers Wine & Spirits have leaped to the challenge of creating and adapting cocktail recipes to celebrate Hilton Head landmarks, events, and founding fathers. This being October, we've concocted a cocktail honoring one of the island's more ghostly vestiges:

The Stoney-Baynard Ruins

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Cotton planter Captain John 'Saucy Jack' Stoney built what was then called Braddock's Point Plantation between 1793 and 1810, and represent the main settlement of a typical sea island cotton plantation. Quietly tucked into what is now Sea Pines, the main house ruins are the only tabby mansion built on Hilton Head Island. Standing architectural ruins associated with the plantation include portions of the main house, a chimney footing for what may be an overseer's house, and a slave house associated with slaves working in the main house. Ruins of a fourth structure include footings for a tent, probably constructed during the Civil War by Union troops known to have been stationed there.  From the National Register of Historic Places registration form, January 7, 1994: 


The estate remained in the Stoney family until around 1837 when it was acquired by planter William E. Baynard. A popular island legend says the Stoney owner lost the property in a poker game to Baynard in 1840. During the Civil War the plantation was raided by the Union forces and made into their Island headquarters. Shortly later, the home burned down.


Over the years, numerous ghost stories and reports of paranormal activity surround this historic site. Some visitors claim to have seen the ghost of William Baynard wandering the site after dark...and some claim to have witnessed his entire funeral procession - including a horse-drawn hearse.


And, courtesy of TripAdvisor, there's this: 

"My daughter & I visited around dusk. Large orb lurked above my head as I walked around the house, per my daughter standing elsewhere. She took photos & orb was in them. Freaked us out a bit, so we walked down the hill to our car. Large orb followed, and then a multitude of various sized orbs started appearing with the accompanying sound of many crunching footsteps in the woods. Both my daughter & I took pix with separate cameras, both of our pix had orbs. When we took pix back to room, put on her computer they looked like electrified circles with different colored lights pulsing. We believe Mr. Baynard hitched a ride home with us." 

Personally, we prefer our spirits in a glass...

The Stoney-Baynard Ruins

Haunted or not, this historic little gem hidden in Sea Pines is worth a visit...and a toast or two. 

  • 1½ oz Holy City Honey Ghost Whiskey

  • 1 oz Black Fang mead

  • ½ oz Maraschino liqueur 

  • ½ oz fresh lemon juice

Add the whiskey, Maraschino liquer and lemon juice into a shaker filled with ice. Shake vigorously for 30 seconds and double strain into a chilled goblet. Add the mead and gently stir to combine. Garnish with a sprig rosemary. Before serving, add a pea-size piece of dry ice if desired.

(CAUTION! Do not touch dry ice with bare skin and remove any remaining dry ice before drinking)




How did we get from the British sailors' "daily tot" of rum to the summery, beachy confection known as the Strawberry Daiquiri?

It is true that the foundations of the daiquiri are to be found in British sailors' daily ration of beer. Yes, beer. Early ocean travelers tended to drink low-alcohol beer during their voyages, as the water was not very pure and would be prone to harbor dangerous molds and bacteria. The sailors were provided a gallon of beer a day through a law passed in the 17th century. Due to the massive amount of beer they had to supply to a military force 4,500 miles away, a pint of rum was considered a fair substitute. It was easier to get but far more potent. On August 21, 1740 Admiral Edward "Old Grog" Vernon issued his infamous Order No. 349 to captains, stating: "[The rum should] be every day mixed with the proportion of a quart of water to a half pint of rum, to be mixed in a scuttled butt kept for that purpose, and to be done upon the deck, and in the presence of the Lieutenant of the Watch who is to take particular care to see that the men are not defrauded in having their full allowance of rum ... and let those that are good husband men receive extra lime juice and sugar that it be made more palatable to them." This is one of the earliest known instances of the combination of lime juice, water, sugar, and rum: the base of what would become the Daiquiri.

 It is thankfully beyond the scope of this little blog to cover the dynamics of the Triangular Trade Route, but if you want to have your hair stand on end go to YouTube and check out John Cullum's breathtaking performance of "Molasses to Rum" in the musical 1776.


Flash-forward to 1898, when The U.S. declared war on Spain and troops landed on a Cuban beach named Daiquiri, just a short distance away from an iron mine in Santiago. This "splendid little war" allowed the United States to occupy Cuba and do what Spain had done for centuries before: profit from the vast resources of the island. One of the people making a healthy profit was Jennings Cox. He was one of the first iron miners on the island and generally credited with creating the original Daiquiri. The story goes that while he was entertaining guests one night, he ran out of the gin everyone was enjoying. He went out and purchased the easiest liquor he could find, which was rum. Adding lemons, sugar, mineral water, and ice to the rum, he turned it into a punch for his guests. They loved it and wanted to know what the name of it was. While it should have been called a rum sour according to the conventions of the day ("One sour, two sweet, three strong, four weak"), Cox did not feel that was good enough for such a fine drink, so he named it for the nearby beach and called it a Daiquiri. Although this recipe calls for lemons, it's unclear what citrus Cox may actually have used. Lemons and limes in Latin America vary quite a bit from their North American counterparts and both can be called "limons" depending on where you are.

Two events occurred during the 1930's that changed the future of the Daiquiri forever. In one event, or perhaps more accurately a force of nature, Ernest Hemmingway stopped into Havana's El Floridita bar, not far from the hotel where he lived during much of the 1930s. On his way out, he noticed the bartender setting up Daiquiris. Never one to walk past a drink, Hemingway took a sip. Not bad, he said, but he preferred them with no sugar and double the rum. The bartender made one as specified, and then named the drink after him.


A bar. A man. A drink. "Those are the facts," writes drink historian Ted Haigh in Vintage Spirits and Forgotten Cocktails, "and from there the story goes straight to hell." The bartender may have called this drink the Papa Doble, which, with some ingredient additions, morphed into the Hemingway Daiquiri (or possibly the Hemingway Special or El Floridita #4). The exact history is a matter of considerable contention among cocktail sleuths, who have been poring over the clues ever since Hemingway walked out of the bathroom.

The second event was perhaps even more earthshaking: the invention of the Waring blender. At first, the blender was utilized in the bars for crushing ice and mixing drinks, but from there, well, we all know what happened...

Now we at Rollers do not judge, and if you want your strawberry-mango slushee rum soda pop and want to call it a daiquiri, by all means be our guest, but when you do, take a brief moment and honor the heritage of one of the greatest drinks in the cocktail cannon.

The Classic Daiquiri

  • 2 1/2 ounces light rum

  • 3/4 ounce fresh lime juice

  • 1/2 ounce simple syrup or superfine sugar

Shake with ice and strain into a cocktail glass with ice or serve up

The Hemingway Daiquiri

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  • 3 oz./90 ml of White Rum

  • 1 oz./30 ml of Lime juice

  • .5 oz/ 15 ml of Grapefruit juice

  • .25 oz/ 8 ml of Maraschino liqueur

Shake with ice and strain into a cocktail glass with ice or serve up