Wine Cocktails!

(Written for the Los Altos Town Crier)

Wine cocktails can be polarizing. Some people adore them, while others can hardly stomach the idea of using wine in a cocktail.

As someone who endeavors to see both sides of most coins, I admit that I had reservations about cocktails made with wine. Then my brother made his sangria for me. How could I deny the summer-in-a-glass lusciousness of his spiked wine punch? It was cold, fruity and fun – and opinion swaying.

I’ll likely drink my wine on its own more often than not, but there are certain times when the feeling is just right for a wine cocktail. My recipes for four wine cocktails will fit any mood. 

My wine cocktail recipes are below... For the rest of the story, head over to the Town Crier. 

 Blushing Summer

• 1 ounce Cointreau
• Handful fresh raspberries
• 3 ounces Rosé

1. Fill old-fashioned glass with ice, add all ingredients and stir.
2. To make this drink long, use highball glass, add more ice and finish with sparkling pink lemonade.

Flowering Wine Spritzer

• 1 ounce elderflower liqueur
• 3 ounces Fumé Blanc or other white wine
• Cucumber slices
• Fresh mint
• Sparkling water

1. Fill highball glass with ice.
2. Add mint and elderflower liqueur and muddle lightly.
3. Add cucumber slices and wine, fill glass to rim with sparkling water and stir.

Red Wine Sangria

• 1 bottle Rioja or other ripe, dry red wine, such as Merlot
• 1/4 cup brandy
• 1/4 cup raspberry liqueur
• 2 ripe plums, quartered
• 2 oranges, thinly sliced
• 1 pint blackberries
• 1 Granny Smith apple, cored and thinly sliced
• 2 tablespoons fresh lime juice
• 1 bottle nonalcoholic, sparkling pear cider, chilled
• Ice

1. In large pitcher, mix together wine, brandy, raspberry liqueur and fruit. 
2. Let sit overnight. 
3. Just before serving, add ice, lime juice and pear cider, using wooden spoon to mix thoroughly.

Perfect Aim

• 1 ounce peach liqueur (I like the Stirring brand)
• 1 ounce mango puree
• 3 ounces Prosecco

1. Add liqueur and mango puree to champagne flute. 
2. Fill to top with ice-cold Prosecco and serve.