Wine Cocktail Wednesday – Tea Sangria
INGREDIENTS (Serves 12):
2 quarts iced tea
1 bottle Wilde Cock Blackberry Merlot
2 Cups berry juice of your choice
2 Pounds mixed berries, sliced
In a large pitcher, combine tea, wine, and juice. Chill to blend flavors, at least 4 hours or up to 24 hours.
To serve, add fruit to pitcher or divide among glasses. Pour sangria over the fruit. The sangria may be served over ice if desired.
Wine Cocktail Wednesday: Cranberry-tini
3 oz vodka
1/2 oz Cranberry Cabernet
1 Tablespoon dark rum
4 dashes orange bitters
Shake with crushed ice and strain into a chilled martini glass. Garnish with an orange twist.
Wine Cocktail Wednesday: Cabernet Sauvignon Cocktail
16 ounces 2014/2015 Estate Cabernet Sauvignon – Limited Reserve
8 ounces cranberry juice
4 ounces fresh orange juice
4 ounces Chambord
3 ounces chilled lemon/lime sparkling water
Thinly sliced lemon zest
Thinly sliced lime zest
Thinly sliced orange zest
In a pitcher, combine the wine, juices and Chambord; refrigerate until chilled, about 2 hours. Stir well and pour into ice-filled white wine glasses. Top each drink with 1/2 ounce sparkling water and garnish with the zests.
Wine Cocktail Wednesday: Red Wine Sour
2 parts Bourbon
1 part lemon juice
2/3 part simple syrup
2/3 part egg white
1/2 part Wilde Cock Red
Fill a shaker with ice cubes. Add bourbon, lemon juice, simple syrup and egg white. Shake and strain into a rocks glass filled with ice cubes. Float red wine.
Recipe inspired by Absolut
Wine Cocktail Wednesday: Estate Bacchus & Tequila Cooler
1 1/2 oz Tequila
1 1/2 oz Estate Bacchus
1/2 oz lime juice
1/2 oz agave nectar
2 oz grapefruit soda
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass. Garnish with a lime wedge.
Wine Cocktail Wednesday: Estate Merlot Lemonade
3/4 Cup lemonade
1/4 Cup 2015 Estate Merlo
Fill shaker with ice. Pour in lemonade and Merlot. Shake until combined. Pour into glass over ice. Serve with sprig of mint.
Wine Cocktail Wednesday: Mulled Wine at the Estate
1 bottle 2015 Estate Pinot Noir
3 Cups apple cider
Juice and zest of 1 orange
1/4 Cup of honey
6 whole cloves
2 cinnamon sticks
3 star anise
1/2 Cup brandy
Bring to a boil and let simmer for 10 minutes, stirring occasionally.
Wine Cocktail Wednesday: Prestige Spritzer
1/4 Cup ice
2 Tablespoons frozen berries of your choice
2 oz Wilde Cock Prestige Gold
6 oz sparkling water (La Croix recommended because of it’s subtle flavor and no added sweetness)
Pour ice into a glass. Add frozen berries. Pour in the wine, then the sparkling water. Sip and enjoy.
Wine Cocktail Wednesday: Blushing Beauty
1 Tablespoon + 3/4 teaspoon unflavored gelatin (2 packets)
1 C water, divided
1 C sugar
1 bottle Wilde Cock Blush
Sprinkle the gelatin over ¼ cup of the water in a small bowl. Set aside for a few minutes to rehydrate.
Combine the remaining water and the sugar in a small saucepan over medium heat and stir until the sugar is dissolved. Remove from the heat.
Add the gelatin to the sugar syrup and stir to dissolve. Combine with the wine in a medium mixing bowl or a 9-inch square baking pan. Refrigerate for 3 hours, until set.
Serve with fresh whipped cream and berries!
Wine Cocktail Wednesday: Honey, Grab the Apples!
A Widle Cock Apple wine cocktail infused with the flavors of honey and lemon.
INGREDIENTS (1 cocktail):
1 1/2 Tablespoon honey
1/2 Tablespoon hot water
2 tsp – 1 Tablespoon fresh lemon juice
4 oz Wilde Cock Apple wine
Dissolve honey in hot water. Add lemon juice and wine; stir. Fill glass with ice, pour in wine cocktail, and garnish with lemon slice!