Impressive Wine Cocktails: You could make all year round for any occasion 0 633

 

THE CLASSIC SANGRIA

INGREDIENTS

  • 1 bottle Mistinguett Semi-Dry red wine
  • 1⁄2 cup brandy
  • 1⁄2 cup orange juice
  • 2 tablespoons sugar
  • 1 orange, cut into wedges
  • 1 apple, cored and diced
  • 1 lemon, cut into wedges

Garnish: orange wheel and mint leaves

DIRECTIONS

  1. In a large pitcher, add the sugar, orange, apple and lemon. Using a muddler, press the ingredients against the sides of the pitcher for approximately 45 seconds for the release the flavours to bind with the alcohol.
  2. Add the brandy and orange juice, and muddle again for another 30 seconds.
  3. Add the red wine, stir, add ice and serve.

Serves: 4-6

LLB & GINGER SPRITZER

INGREDIENTS

  • 1 bottle Don Aurelio Verdejo 2017 white wine, chilled
  • 1 330ml can Angostura LLB (lemon, lime and bitters), chilled
  • 4 ounces ginger simple syrup, chilled (recipe below)

DIRECTIONS

In a large pitcher combine all ingredients and mix well.  Pour into wine glass and serve immediately. Serves: 4-6

GINGER SIMPLE SYRUP

  • 1 cup water
  • 1 cup sugar
  • 3 tablespoons chopped ginger

DIRECTIONS

  1. Bring sugar and water to a boil for a few minutes, then add in the ginger. Continue to simmer for 10 minutes.
  2. Remove from the heat and let the ginger infuse in the syrup for 20 minutes. Strain the simple syrup through a sieve and into a glass bottle or jar and save the rest for another batch.

LYCHEE ROSÉ MIMOSAS

INGREDIENTS

  • 1 bottle Don Aurelio Rosado 2017 rosé wine
  • 2 (15 ounce) cans lychee in syrup, strain and separate lychees from syrup
  • ½ cup rosewater

Garnish: lychees

DIRECTIONS

  1. Pour 1 1/2 ounces lychee syrup and 1 ounce rosewater in each champagne coupe or cocktail glass.
  2. Top with sparkling wine (about 4-6 ounces, depending on size of your glass.) Garnish with 2-3 lychees and enjoy! Serves: 4

NOTE: Before making your mimosas, be sure to chill your sparkling wine, lychee syrup and rosewater in advance.

QUEEN BEE YELLOW TAIL

INGREDIENTS

  • 2 tablespoons of honey
  • 2 teaspoons fresh lemon juice
  • 6 ounces Yellow Tail Moscato

Garnish: lemon slice and mint sprig

DIRECTIONS

  1. Place honey and lemon juice in a glass; stir until honey is dissolved. Add Moscato and stir.
  2. Fill glass with crushed ice and garnish with a lemon slice and mint sprig. Drizzle top with additional honey, if desired. Serves: 1

 

 

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