Homemade Wine Cocktails
Cocktails are a big deal these days, coming in all shapes and flavours, influenced by trends and the creativity of mixologists. The use of wine is, you guessed it, the new trend. Wine cocktails are easy sippers, light, bright and often result in a lower level of alcohol, making them perfect for hot summer days. I searched the internet for wine cocktail recipes that can easily be made at home. Have fun creating them, experiment with the basic ingredients and see what you like. Who knows, you may discover new favourites.
Wine spritzer
This cocktail became popular in 19th Century Europe as a summer drink. Back then, a glass of wine would be diluted by adding 25 to 50% soda water, creating a light and fizzy drink. I suggest you use a high-acide, flavourful wine such as a Sauvignon Blanc. Finish the glass with a slice of lemon or berries for a splash of colours and flavours.
Spritz Aperol
A modern take on the wine spritzer is a recipe that uses three parts sparkling wine, such as Prosecco or Cava, three parts of a fruit based liqueur, such as Aperol and 2 parts soda water. Serve in a tall glass with ice and a slice of orange or lemon, or contrast with a strawberry. Once familiar with the flavour, try flavoured soda water and see if it adds complexity and a fun factor.
Rosé Sangria
We are all familiar with the red Spanish Sangria that delivers big, fruity, sweet citrusy flavours complete with generous levels of alcohol. I proposed a lighter version of the classic – a Rosé Sangria. Slice fruits such as strawberries, raspberries, grapefruits, lemons and oranges and place in a pitcher. Coat the fruits with a small quantity of simple syrup (1 part sugar dissolved in 1 part boiling water, then cooled off ). Give it 30 minutes or so to infuse sugar with the fruits. Add Rosé wine and a dash of brandy (or Grand Marnier). Taste, adjust the ingredients to your liking and keep refrigerated for a couple of hours to allow the flavours to come together. When ready, pour the sangria into glasses filled with ice and some mint leaves. Make sure to include some of the berries in the glass and a skewer to help the guests enjoy them.
Frosen cocktail
How about a slushy cocktail on those sweltering days? Blend Rosé wine with a generous amount of strawberries sweetened to taste with either honey, maple syrup or simple syrup. Freeze the mixture in a container, such as a baking dish, for a few hours or overnight. When ready, crush the mixture in a food processor to make the slushy, add a bit of rosé to enhance the flavours and serve in a large glass with a garnish of mint, strawberries or citrus fruit.
The key to tasty cocktails is the balance in flavours. Too much sugar, and you get a fruit punch. Not enough, and the drink may be bitter. Too much soda, and it tastes diluted. Fresh fruits enhance the cocktail by adding sweetness, structure, flavours and interest. Bubbles enhance the flavours and refresh. But be mindful of sodas and tonics. They can be highly flavoured and may sometimes overpower the primary ingredients. There are no cardinal rules to making cocktails, which is liberating. It is all about experimenting and discovering what’s yummy for you.
Cheers!
Renée Delorme, Sommelier
www.tastingpleasures.ca
403.200.9961
mail@tastingpleasures.ca
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