From its brown-sugar color to its pear and apple flavors, this drink from Pops for Champagne in Chicago would be a fine choice to serve at an upcoming holiday gathering.
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Don't worry, you won't regret whipping up the batch of rosemary simple syrup this drink calls for. In this cocktail from Chicago's Pops for Champagne, it lends an herbaceous element to the flavors of apple and ginger already in play.
Peychaud's bitters gives this cocktail from Chicago's Pops for Champagne its bright red color, elderflower liqueur gives it sweetness and floral flavors, and brut Champagne gives it a crisp, tickling finish.
This port-based version of a classic winter cocktail uses a simple vanilla syrup to add some sweetness and depth.
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.
This sangria, made with cava, is light enough to serve at brunch.
This festive take on a classic drink tastes like spring—a little floral, a little bright, and a little bubbly—just right, if you ask me.
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.
I have three criteria for a tasty party drink: it has to be delicious, lovely to look at, and easy to make. That's where sparkling wine comes in, jazzed up with a bit of pomegranate juice and some ginger liqueur.
A fruity yet herbal drink developed by Ian Scalzo of Bourbon and Branch in San Francisco.
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.