This port-based version of a classic winter cocktail uses a simple vanilla syrup to add some sweetness and depth.
'wine cocktails' on Serious Eats
Simmering Mexican Coca Cola, brandy, and red wine down into a syrup provides body to this spin on a Manhattan from La Condesa in Austin, Texas. Rye and Punt e Mes coax out the syrup's complexity.
This brunch drink from Southpaw BBQ in San Francisco is like a cross between sangria and soda, with a kick of herbal complexity from Root liqueur by Art in the Age.
Spring has officially sprung and I for one could not be more excited! With all the things to look forward to, sangria is pretty high on my list. Since we're still easing into the season, I thought it was worth taking a different look at the classic summertime beverage.
This spicy wine cocktail from Jim Meehan of PDT calls for Beaujolais Nouveau, but you can substitute any light-bodied red wine. Balance an apple slice on the edge of the glass as a garnish.
This cocktail from The Country Cat in Portland, Oregon, has everything you need at brunch, and more: grapefruit-infused gin, elderflower liqueur, rhubarb bitters and sparkling wine.
Coffee-infused wine and chocolate bitters makes this an excellent (but not too sweet) post-dinner drink.
Complex, refreshing, and just delicately floral from a dash of rosewater and lavender-infused honey, this rosé-based cocktail is one of our favorites on Ardesia's cocktail list.
Muddled fresh ginger makes this wine-based mojito variation eye-openingly spicy. Add the mint after muddling so that it doesn't disintegrate.
This cocktail from Ardesia in NY plays on some of the flavors of a gin and tonic: quinine-spiced Bonal Quina (available online here) and white wine infused with juniper berries, coriander seeds, and star anise. A dash of celery bitters adds an aromatic vegetal note.
I think it's best to use a dry sparkling wine to pair with the fruit, or the cocktail ends up cloyingly sweet and tasting like a bad hangover waiting to happen. I used a dry sparkling brut rosé from Alsace, France (Lucien Albrecht Cremant d'Alsace, made from 100% Pinot Noir grapes), which imparts a lovely pinkish hue. A dry Prosecco would be excellent as well.
This cocktail from The Spotted Pig is more complex than it looks—this is a cocktail drinker's cocktail, not a syrupy Kir Royale.
Somewhere between spiked lemonade and sangria, this drink looks especially snazzy with slices of starfruit lining the glass.
This sangria has a secret ingredient to boost its fruitiness: a scoop of applesauce adds sweet apple flavor (and just a hint of texture). In the fall, you could garnish each glass with a cinnamon stick.
This sangria is inspired by the Manhattan cocktail, with a bit of added fruit. Be sure to plan ahead—the wine mixture needs to sit for at least four hours for the flavors to mingle.
Developed by legendary barman Dale DeGroff for the 2007 opening of Morandi in New York (this recipe comes from DeGroff's The Essential Cocktail), the Arancio Americano takes the bright bite of a classic Americano highball, and smooths it out with components of a brunchtime favorite, the Mimosa.
This cocktail is sweet and fragrant but fun. We like it with White Zinfandel, but feel free to substitute a drier pink or white wine. If you don't have passion fruit syrup, substitute passion fruit juice plus simple syrup to taste.
This frozen sangria is tart and refreshing, even if it's masking pretty terrible wine. You could thin it with a little 7-Up, but we prefer it nearly spoonable. Try substituting frozen peaches or mangoes or a mixture of berries to change things up.
The Operator is a spin on a white wine spritzer, but it's a bit more flavorful (though still refreshing and low in alcohol.) We used subpar Sauvignon Blanc, but any dry white wine will do.