Normally you would go the wine rack, pick out a good bottle of wine, and pour a glass or two. Did you know versatile your favorite wine? That you can use wine to make a fancy cocktail? Well, you can, and we are going to be giving you just a few recipes to work with in today s article. So, I hope that you will stick around, and have a drink or two with me. I think that you are going to really like these cocktails. I know that I do, and will most likely serve some to my guests this holiday season. So, wine lovers rejoice you have mixers.
Pomegranate- Ginger Spritz:
1) 1 tablespoon of pomegranate arils
2) 2 dashes of angostura bitters
3) 2 tablespoons of chilled pomegranate juice
4) 3/4 of an ounce of brandy ( or amber rum )
5) Half an ounce of ginger liqueur
6) 8 ounces of chilled sparkling white wine
7) Splash of club soda ( optional )
8) Thin lemon slices for the garnish ( optional )
To Make; Fill a large wine glass halfway with some ice, add the pomegranate arils as you add the ice. Add the bitters, pomegranate juice, brandy, and ginger liqueur. Top off with the sparkling wine, and club soda, and gently stir, stirring to briskly will cause the sparkling wine and soda to over fiz and spill out of the glass. Then we have a mess to clean up.
Mulled Red Wine With Muscovada Sugar:
1) 2750 milliliters of a fruity red wine, such as a Z infidel or a Merlot
2) 1 orange
3) 1 and a half cups of muscovado sugar or some other dark brown sugar
4) 2 teaspoons of black peppercorns lightly crushed
5) 1 cinnamon stick, broke into pieces
6) 2 bay leaves
7) 1 teaspoon of fennel seeds lightly crushed
To Make; Put the peppercorns and fennel seeds in a large tea ball, or wrap them in cheese cloth, and secure with kitchen string. In a large saucepan, combine the aromatics with the wine, bay leaves, and the zest of one orange. Cover and simmer over low heat for ten minutes. Remove from the heat and let stand covered, for thirty minutes. Remove the aromatics and orange zest strips. Stir in the sugar until dissolved. Serve warm in wine glasses or in mugs.
Make ahead; Once the mulled wine is cooled, the mixture can be poured into a pitcher, and stored in the refrigerator for up to three days. When ready to serve, pour into a saucepan and heat gently.
Everything Is Comming Up Ros`e:
1) 8 ounces of chilled dry ros`e
2) 4 ounces of Lillet ros`e
3) 4 ounces of chilled hibiscus tea
4) 2 ounces of fresh lemon juice
5) 2 ounces of simple syrup ( equal parts of water and sugar boiled)
6) 1 ounce of Aperol
7) Ice cubes
8) 4 ounces of chilled club soda
9 Grapefruit wheel halves, lemon wheels and strawberry slices for the garnish.
To Make; In a pitcher, or a punch bowl, combine the ros`e, lillet, lemon juice, simple syrup, and aperol. Fill the pitcher or punch bowl with some ice and stir well. Stir in the club soda and garnish with the fruit. Serve in chilled wine glasses.
Earl Grey- Aquavit Spritz:
This is one that you have to make ahead and in two parts so, keep that in mind before deciding to have with dinner.
1) 1 750 milliliter bottle of Aquavit
2) 1-3 inch lemon peel strip, from one lemon
3) two tablespoons of earl grey tea leaves
4) 3/4 of a cup of fresh lemon juice
5) 3/4 cup of honey simple syrup ( combine honey with water until well combined
6) Half a cup of water
7) 8 dashes of pear bitters
8) 1 750 milliliter bottle of sparkling wine or champagne
9) Lemon and pear slices for the garnish
To Make; Step 1, Stir together the aquavit, lemon peel strip, and tea leaves in a bowl or a large measuring cup. Let stand, uncovered, at room temperature for twenty minutes. Pour mixture through a fine wire strainer into another large measuring cup or bowl, discard the solids. Repeat the straining procedure. Store in an airtight container at room temperature for up to three months.
Step 2; Add two cups of the earl gray infused aquavit to a pitcher ( reserve the remaining infused aquavit for another use). Stir in lemon juice, honey simple syrup, half cup of water, and the pear bitters. Refrigerate until well chilled, about two hours, or overnight. Just before serving, stir in the sparkling wine, or club soda for a mock tail. Serve over crushed ice in a rocks glass. ( short glasses ) Garnish with lemon and pear slices. This one is perfect for the midnight toast on new year’s eve. So, hurry and get started on it now.
1) 1 1/2 ounces of Salers Aperol
2) 1 ounce of Italian Bianca Vermouth
4) 2 ounces of chilled club soda
5) 2 ounces of chilled Prosecco
6) One lemon twist for the garnish
To Make; In a large mixing glass, combine the Salers and Vermouth. Fill the glass with some ice, and stir well. Strain into a large chilled flute glass, stir in the club soda and top off with the prosecco. Pinch the lemon twist over the cocktail, and add to the flute.
Are you still here with me? Good, I have two more cocktails to share with you.
Spiced pear Spritz:
1) 2 dashes of Peychard’s Bitters
2) 1 ounce of pear flavored vodka- Grey Goose La Poire
3) Half an ounce of Velvet Falernum, or a simple syrup ( Equal parts water and sugar boiled )
4) 1 whole star anise
5) Thin pear slices
6) 2-3 ounces of chilled sparkling white wine
7) Club soda
To Make; Fill a large wine glass halfway with some ice cubes. Add the bitters, vodka, liqueur, and the star anise. Add a few pear slices, and top off with the sparkling wine and club soda. Stir gently and serve.
Babbo Natale Spritz:
1) Half a cup of prosecco
2) Half an ounce of cranberry liqueur
3) Half an ounce of Contralto Aperitif
4) 1 rosemary sprig for the garnish
To Make; Stir together the Prosecco, cranberry liqueur, and the Contralto in a small wine glass. Fill with some ice, and garnish with the rosemary sprig. Want to add a little smokey flavor? Light the rosemary sprig on fire and douse out in the cocktail, punches up the flavor a little bit for you.
Please remember to drink responsibly, and never drink and drive. The life you save may very well be your own. with all my love John D. Have a blessed day my friends.