05 Oct Our Top 8 Wine Cocktail recipes for summer that are too good to miss!
Cellar V shares their favourite picks; full of fruit, fun and fabulousness!
Let’s escape the hustle and bustle of life for a moment… picture yourself sitting on the veranda, looking out over the water, relaxing with your friends, chatting and laughing… Couldn’t get much better right?
Wrong! How about we throw in a chilled jug of red sangria, packed with fresh fruit and crushed ice? Now we’re talking….
With summer just around the corner, we thought it’s the perfect time to share 8 of the Cellar V team’s favourite wine cocktail recipes, we’ve got all wine and cocktail bases covered with white, red, sparkling, rosé and even port! You know that bottle that’s been sitting in your wine rack for the last few months? The one that someone brought over for dinner but wasn’t quite your bag, or the case you bought for half price before realising there was a reason it was half price (it’s ok, we’ve all done it). Wine cocktails are a fabulous way to use those bottles, or if you’re not a mediocre wine hoarder, we’ve also found some tasty and well-priced options which won’t make you feel too guilty about mixing them with the non-grape liquor variety! So what are you waiting for? Aadd some of these mixer ingredients to your shopping list and gather your friends to sip into summer.
No. 8: The Star Gazer (serves 1)
The perfect party cocktail packing a punch. A soft and sweet cocktail flavoured with vanilla, pineapple, dark rum and white wine. Best served over ice!
- ¼ cup chardonnay
- 1/8 cup dark rum
- 1/8 cup vanilla bean syrup
- 3 tsp pineapple juice
- lime to garnish
Add ingredients into a shaker, shake well then strain into a glass and garnish with the lime slice.
Cellar V’s suggests: Oakridge Over The Shoulder Chardonnay – $18.99 from Dan Murphys
*Image and recipe courtesy of www.homemadehooplah.com
No. 7: Port of Call (serves 1)
The Port of Call combines the acidic notes of cranberry and lemon with the rich, warm flavours of port and cinnamon. Served over crushed ice, the drink is a great chilled alternative to mulled wine.
- 1/8 cup gin
- 1/8 cup ruby port
- 4 tsp lemon juice
- 3 tsp cinnamon syrup (can be made by simmering some simple syrup with cinnamon sticks)
- 1 tsp of cranberry preserves
Add ingredients into a cocktail shaker, shake well and simply strain into a glass over crushed ice and garnish with a blackberry, a raspberry, and a mint sprig.
Cellar V suggests Stanton & Killeen Liqueur Ruby Port (500ml) – $21.99 from Dan Murphys
*Image and recipe courtesy of www.liquor.com
No. 6: Red Moon over Manhattan (serves 1)
This is one for the Manhattan and Bourbon fans; a twist on the common Manhattan cocktail; served in a short glass over ice, and it’s super easy to make.
- 4 cherries
- ¼ cup merlot
- 1/8 cup or 6 tspns Bourbon
- 1 ½ tsp simple syrup
- 1 lemon slice
- cherries to garnish if desired
Muddle cherries in a cocktail shaker, add wine, bourbon, syrup, lemon and shake, then strain into a glass.
Cellar V suggests Schild Estate Shiraz – $19 from Dan Murphys
No. 5: Traditional Gluwein (Mulled Wine)
Ok, so we know we said these were cocktails for summer, but you never know when a cool summer night might hit, and well, we just wanted an excuse to add this lip-smackingly good mulled wine to our list! It is coming up to Christmas after all….
- 1 orange
- 10-12 cloves
- 1 tps ground nutmeg
- 2 cinnamon sticks
- 1 vanilla pod (optional)
- 1 ½ cup castor sugar
- 1 ½ cup of water
- 1 cup of brandy
- 2 bottles of red wine (2 x 750ml)
Peel large sections of zest from the orange, being careful to avoid the white pith. Juice orange into a saucepan and add the spices, water, sugar and peel. Bring mixture to a boil, while stirring to ensure all the sugar has dissolved. Keep at a simmer until liquid has reduced to a thick syrup (20-30 mins). When you’re ready to serve, stir in the brandy and wine and bring to just before boiling point. It is important not to let the gluwein boil as it will burn off the alcohol. Serve in pre-warmed glasses or mugs, and garnish with cinamon sticks and orange peel if desired.
Tip: To avoid accidentally swallowing a clove or having to strain the gluwein, you can put the cloves into a cheesecloth bundle or stick them into a piece of orange peel that you remove prior to serving.
Cellar V suggests Pure Vision Organic Merlot – $14 from BWS
No. 4: Frosé (serves 4)
That’s right; this is actually frozen Rosé! Since we’ve discovered the Frosé, it’s been hard to top; an easy-drinking and refreshing cocktail, perfect for entertaining and so easy to make with a little ahead planning.
- 1 bottle of rosé (750ml)
- 1 cup lemon soda or juice
- 1 cup strawberries – frozen
- topping items: edible flowers, rosemary, raspberries & lemons
Pour the rosé out into an ice cube tray, place in freezer and leave overnight. When you are ready to serve, add ingredients into a blender and blend until a ‘slushie’ consistency is achieved. Garnish as desired.
Cellar V suggests Hart and Hunter 2017 Rosé – fabulous in and out of cocktails – $25 from Hart & Hunter
No. 3: Gingerbread Bellini (serves 8)
- juice 1 lemon
- 1 tbs ginger cordial (or gingerbread syrup – recipe below)
- ½ cup hazelnut liqueur (Frangelico)
- 1 bottle Prosecco (750ml)
- 50g roll-out icing or marzipan
- 8 mini gingerbread men
- 300g golden caster sugar (woollies)
- 1 tbsp ground ginger
- 1 cinnamon stick
- edible gold glitter (optional)
Put the golden caster sugar, 200ml water and ground ginger into a saucepan. Add the cinnamon stick and bring to a gentle boil. Simmer for 5 mins until the sugar has dissolved, then stir in a little edible gold glitter, if you like. Pour into a 500ml sterilised bottle.
Pre-chill the champagne flutes in the fridge. Mix together the lemon juice, ginger cordial and hazelnut liqueur in a small jug and pour mixture evenly between the chilled glasses. Top up each glass with the Prosecco.
Roll the icing into 8 small balls, then gently press them onto the rims to help you secure the mini gingerbread men. Serve immediately.
Cellar V suggests using Borgo SanLeo Prosecco – $11.99 per bottle from Dan Murphys
*Image and recipe courtesy of BBC Goodfood.
No. 2: Strawberry Champagne Mojito (serves 4)
The key to this is to muddle together the strawberries, lime and mint before adding the rum and champagne. This Strawberry Champagne Mojito is a great twist on the classic cuban cocktail.
- 1 cup diced strawberries
- 12-14 mint leaves
- 4 tsp superfine sugar or simple syrup (to taste)
- ½ cup fresh lime juice
- ½ cup white rum
- 1 bottle champagne (750ml)
Place ¼ cup of strawberries, 3-4 mint leaves, 1 teaspoon sugar (or simple syrup) and ¼ of lime juice in the bottom of a champagne glass. Using a muddler, crush the strawberries and mint to release the oils. Stir in ¼ of the rum. Top with champagne until the glass is filled.
Garnish with strawberries and fresh mint leaves, if desired.
Cellar V suggests Yarra Burn Premium Cuvee Brut 750mL – $15.99 from Vintage Cellars
No. 1: Cellar V’s top pick – the classic red Sangria
- 1 lemon
- 1 lime
- 3 oranges (juice 2)
- 1/4 cup cane sugar (to taste)
- 1 bottle of dry red wine (750ml)
- 1 cup brandy
Pre-chill the brandy and fruit. Slice the lemon, lime and 1 orange and put into a large glass pitcher. Cover with brandy and sugar, then place in refrigerator for at least 2 hours to let the flavours develop. When ready to serve, lightly crush fruit with wooden spoon and mix in the wine, juice from the 2 oranges and ice.
For a cheeky Cellar V variation; try using spiced rum instead of brandy for a bit of a twist.
Cellar V suggests using Taylors Estate Tempranillo – $15.95 per bottle from Dan Murphys