LIGHT EASY LIBATIONS
There are days when you just don’t want a straight-up boozy cocktail and wine just doesn’t sound right either. What if there was a creative way to combine both of those worlds and create a light, easy libation that may just lift those January doldrums? As a retailer, I receive a ton of information, recipes, and such from various sources and I thought I would share of few of my favorite and fun wine “cocktails."
For those of us who are a certain age, we can still remember the bygone days of wine spritzers, but there is a current trend with a modern twist that might just trip your fancy. It’s light and low in alcohol but not watered down and tasteless – great for groups of people if you want to lay out all of the ingredients with instructions on how to build the beverage. A very pretty table setting and takes you away from bartending!
Skinny Raspberry & White Wine Spritzer (Courtesy of Coravin & Samantha Nieves)
2 oz Peter Yealands Sauvignon Blanc
3-4 Fresh Raspberries or Blackberries, Muddled
3-4 Fresh Raspberries or Blackberries, Whole
2 Lime Wedges
Polar Raspberry Lime Seltzer
Muddle berries in the bottom of the glass then fill the glass halfway with ice. Add the Sauvignon Blanc first and then seltzer to fill the glass. Squeeze lime juice and stir. Add whole fresh berries and lime wedges to garnish.
While I’m a huge fan of Sangria, sometimes I just don’t want to take the time to soak the fruit and do the overnight thing but this Cabernet Sauvignon cocktail fits the bill will just a hint of savory that I love.
3 oz McGuigan The Plan Cabernet Sauvignon
1 ¼ oz Rosemary Honey Syrup*
½ oz Cherry Juice
½ oz Torres Magdala Orange Liqueur
1 Lemon Wedge Squeeze (approx. ¼ oz)
Simply add all of the ingredients straight into the glass of your choice over ice. Sip and enjoy. This can also be made in large batches to accommodate a crowd. Just adjust your ratios accordingly.
*Rosemary Syrup (this can also be used to sweeten hot or iced tea and its marvelous) Pour ½ cup of water into a saucepan and steep 3 rosemary sprigs on medium heat (hot, not boiling) for 5 to 7 minutes then add one cup of honey. Remove rosemary and stir until honey is dissolved. Lightly simmer until texture is syrupy. Set aside until cooled before adding to the cocktail. Can be kept refrigerated for a week.
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