Since people may have a little more time than usual and might want to kick their wine game up a notch, I thought this month I would feature some wine-based cocktails. I kept it to recipes with
relatively easy ingredients so you don’t have to buy any specialty liqueurs or unusual spices you may only use once.
relatively easy ingredients so you don’t have to buy any specialty liqueurs or unusual spices you may only use once.
Saint-Florent
An easy-drinking aperitif made slightly more potent with the addition of gin.
Ingredients
- 1 Tbsp honey
- 3 oz gin
- 1 1/2 oz fresh lime juice
- 1 oz Aperol or Cappelletti
- Angostura bitters
- Champagne or sparkling wine
- 2 lime wheels
Honey syrup: combine honey and 1/2 Tbsp hot water and stir to dissolve.
Combine gin, lime juice, Aperol, honey syrup, and 2 dashes of Angostura bitters in a cocktail shaker; fill with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into 2 chilled coupe glasses. Top off each with Champagne and garnish with lime.
Rosé, Bourbon, and Blue
This patriotic-themed drink seems appropriate at these times.
Ingredients
- 2 tablespoons raw sugar
- 1/2 cup fresh blueberries
- 1/2 cup brewed unsweetened black tea
- 3 oz fruity rosé
- 1/4 cup bourbon
- 1 1/2 oz fresh lemon juice
- 2 lemon slices
Stir sugar with 2 Tbsp hot water in a small bowl until sugar is dissolved; transfer to a food processor. Add 6 Tbsp blueberries to the processor and purée. Set a strainer over a large pitcher. Strain the blueberry mixture, pressing on solids to extract as much liquid as possible; discard solids.
Add tea, rosé, bourbon, and lemon juice to the pitcher. Refrigerate until chilled, about 2 hours. Cut remaining blueberries in half; add to pitcher. Fill 2 Old Fashioned glasses with ice. Divide the cocktail among glasses. Garnish with lemon slices and serve.
Recipes from Bon Appétit
