Wine Cocktails

You enjoy wine. You enjoy cocktails. Combine them and celebrate the pleasures of summer. Simple to make, a delight to serve, these refreshing, thirst-quenching wine cocktails are sure to delight.

Wine cocktails serve a dual purpose by stretching your wine budget and adding a touch of flair to entertaining. An inventive way to experience the flavour and aromas of wine. Elevate wine cocktails to a level of sophistication by adding a simple garnish-a sprig of rosemary, citrus, apple or pear slice, seasonal fruit and/or a rimmed glass.

The following simple, basic recipes may be created with wine and kitchen staples. A commonly used component of cocktail recipe is simple syrup. As promised, easy and quick to prepare, made from only two ingredients, both kitchen staples. Heat equal parts sugar and water at medium heat, stirring until sugar dissolves. Let cool. Seal tightly in a glass jar and refrigerate for up to a month.

Kalimotxo

Simple delightful Kalimotxo (pronounced cal-ee-MO-cho) comes from the Basque-country of Northern Spain where it is locally known as Rioja Libre or Jote. This sangria-esque beverage was created to make lesser quality red wine palatable.

• 2 cups (500 ml) inexpensive red wine (Rioja or Cabernet Sauvignon)
• 2 cups (500 ml) chilled Coca-Cola
• Ice
• Fill cocktail glass with ice. Add equal parts red wine and cola: Stir. Garnish with lemon. Serve.

Rosé Negroni Sbagliato

A classic Italian cocktail with a twist, Rose Negroni Sbagliato requires only three ingredients to create this delightful fruity, floral, and herbal cocktail.

• Campari 2 tbsp (30 ml)
• Sweet Vermouth or Lillet rose 2 tbsp (30 ml)
• Chilled dry sparkling rosé wine 2 tbsp (30 ml)

Pour Campari and Lillet into lowball cocktail glass filled with ice. Top with chilled sparkling wine. Stir gently. Serve. Add colour with a Garnish of lemon or orange peel. If you prefer a bitter cocktail use more Campari than sweet vermouth, should you prefer sweeter, use more sweet vermouth.

Frosé

Popular rosé wine morphed into adult slush.

• 4 tablespoons (60 ml) simple sugar
• 2 ½ ounces (75 ml) fresh lemon juice
• 1 750 ml bottle of dry rosé wine (preferable dark-coloured and boldly flavoured)

Pour rosé into a 13×9 inch pan or large zip-lock freezer bag. Freeze for a minimum of six hours or until firm (it will not completely freeze due to alcohol content).

Place the frozen rose into a large plastic container, add lemon juice, up to 4 tablespoons (60 ml), to taste, simple syrup. Return to the freezer until ready to serve. Garnish with a strawberry.

Watermelon Rosé Paloma

Tajin, a condiment company in Mexico, makes a blend of chili pepper, lime, and salt. Purchase this or make your own chili lime salt with ¼ cup (60 ml) flaky sea salt, 1 teaspoon (5 ml) chili powder, pinch of granulated sugar and lime zest. A delicious combination of spicy, salty, sweet.

• 2 cups (500 ml) watermelon – blend in blender and strain (refrigerate up to 5 days). Cool. No watermelon? No worries, substitute fresh ruby grapefruit juice.
• 1 ½ ounces (45 ml) silver tequila
• 1 tsp (5 ml) fresh squeezed Lime juice (1/2 of a lime)
• 4 ounces (120 ml) sparkling or still chilled dry rosé wine
• ¼ cup (60 ml) chilled sparkling water

Individual serving: rim a cocktail glass with chili lime salt, add ¼ cup (60 ml) watermelon juice, tequila, lime juice, and rosé. Stir gently, add ice and a splash of sparkling water. Garnish with watermelon and /or thyme.

Grapefruit Wine

Refreshing mix of tangy grapefruit and dry rose

• 1/3 cup (80 ml) granulated sugar and 1/3 cup (80 ml) water or substitute pre-made simple syrup
• Boil sugar and water, stirring until sugar dissolves. Let cool.
• 1 750 ml bottle dry rose
• 1 ½ cup (375 ml) grapefruit juice, freshly squeezed is best
• Ice
• Grapefruit for garnish

Combine chilled rose and grapefruit juice. Add sugar/water mix or pre-made simple syrup. Fill glass with ice, pour in juice wine mix, garnish with grapefruit.

Wine Spritzer

Classic and refreshing. Chose the flavours you wish through your wine selection. Desire a hint of sweetness? Purchase Torrontes, Moscato or off-dry rose and use sweet fruit for garnish. Prefer dry? Sauvignon Blanc or Chenin Blanc with a tangy citrus garnish.

• 4 oz (120 ml) chilled wine
• 2 oz (60 ml) club soda
• Chilled glass with ice
• Pour wine and club soda over ice, garnish with fruit and serve.

Hibiscus Cocktail

Want to make an impression? Serve this gorgeous cocktail at a reception or wedding shower.

• Hibiscus flowers in syrup (available from specialty grocers)
• 1 750 ml bottle well chilled Prosecco Superior DOCG

Place a whole hibiscus flower in the base of clear cocktail glass. Fill with chilled prosecco. Spoon 2 tsp (10 ml)  hibiscus syrup down the side of the glass. Serve.

Kate Wagner Zeke, Sommelier(ISG)

Certified Specialist of Wine, Certified Wine Educator(SWE)

wineadviser@wcgwave.ca