Why limit yourself to pouring straight from the bottle? Wine cocktails are the new drink of summer. From fresh and fruity adult popsicles to “make me another” margarita, these drinks are the easiest way to punch up your next party, or to sip while you’re chilling after a long, hard day. Get ready for cool summer sipping with a blast of flavour.
The Perfect Peach Bellini
This combination of fresh peaches mixed with a Pinot Grigio creates a cocktail that pairs perfectly with hot summer days.
Make a batch of the rhubarb syrup and you’ll be able to enjoy this unique spritzer for the entire summer.
Rhubarb Syrup Ingredients:
2 cups chopped fresh or frozen rhubarb 1/2 cup water 1/2 cup white sugar
Ingredients (for one spritzer):
3 tbsp rhubarb syrup 6 tbsp white wine 2 ice cubes Soda water
Directions:
To make the rhubarb syrup, put the rhubarb, sugar and water in a medium pot. Cover and bring to a boil, then reduce heat to medium and cook for 3 minutes.
Let mixture cool for 10 minutes, then strain into a clean glass jar or jug. Refrigerate until ready to make drinks.
To make the spritzer, put rhubarb syrup in a wine glass, followed by wine and ice. Top with soda water and serve.
Note: The syrup recipe makes one cup. Extra syrup can be refrigerated for a week or frozen for up to 6 months.
‘Take Me Away’ Ginger Cucumber Lemonade
What’s more refreshing than a glass of lemonade? Lemonade that’s made with a medium-bodied chardonnay and infused with ginger. Even if you can’t travel south this summer you’ll still feel like you’re on a front porch in Georgia. Trust us, you’ll want to double the batch.
Ginger-Infused Syrup Ingredients:
1 cup sugar 1 cup water 3 to 10 thin slices fresh ginger
To make the ginger-infused syrup, combine the sugar and water in a small saucepan. Add 3 to 10 thin slices of fresh ginger, depending on how strong you would like the flavour. Simmer the mixture for 8 to 10 minutes, until the sugar has dissolved and the vapors rising from the pot smell noticeably of ginger. Cool to room temperature and strain out the ginger.
Mix together the cooled ginger-infused syrup, lemon juice, chardonnay and water, and stir.
With a vegetable peeler, remove and discard a lengthwise strip of skin from one side of the half-cucumber. Shave 8 to 10 long, paper-thin ribbons of cucumber into the pitcher.
Chill for at least 10 minutes for the flavors to meld, or up to an hour.
Why should kids have all the fun of frozen treats? This easy recipe requires just a handful of ingredients with no complex prep! Flavoured with chunks of frozen berries, it's a sweet and fruity treat just right for a hot day.
Recipe:
1 cup 7up or Sprite 2/3 cup white wine 1/2 cup peach nectar about 1/2 - 3/4 cup mixed fruit (blueberries, raspberries, blackberries, strawberries) 3 tbsp fruity liqueur, optional (e.g. Cointreau or Grand Marnier)
Directions:
Add a few pieces of fruit to each pop mould.
Combine all the other ingredients in a pitcher, and pour over the fruit. Put the sticks in, and freeze until set hard; at least 6 hours (remember, alcoholic pops take a little longer).
'Summer’s Here' White Zinfandel Strawberry Sangria
For even more fun, serve this party-perfect sangria in mason jars or short and stemless wine glasses with paper straws.
Recipe:
1 cup fresh strawberries, thinly sliced 1 Fuji apple, thinly sliced 1-2 Tbsp elderflower cordial, to taste 3 cups Woodbridge by Robert Mondavi White Zinfandel, chilled Raspberry seltzer water, to finish and to taste
In a large pitcher, combine the fresh sliced strawberries, sliced Fuji apple, basil, elderflower cordial, and White Zinfandel wine. Refrigerate the mixture for 10-15 minutes. Add in the seltzer water; give it a gentle mix with wooden spoon just before serving.
Give your margarita a makeover with a twist on a classic cocktail. This cross between a margarita and sangria is pitcher perfect for a gathering of your besties at the cottage or simply hanging out in your backyard.
Recipe:
3 oz Woodbridge by Robert Mondavi Sauvignon Blanc, chilled 1 freshly squeezed lime 1 freshly squeezed orange 1 oz simple syrup (recipe below) 1 sprig fresh cilantro, for garnish
Directions:
Add several ice cubes to a blender. Add the wine, fruit juices and simple syrup and blend until slushy. Pour into a serving glass and garnish with a sprig of cilantro and serve.
Simple Syrup Recipe:
1 cup sugar 1 cup water
Directions:
Boil the sugar and water until the sugar dissolves, then remove from heat and chill. Store the syrup in a sealed container in the refrigerator, where it will keep for several weeks.
We predict this is going to be your new ‘go to’ drink of summer. And the best part is? You can pre-make the ice cubes and fill your freezer so your next wine slushie is just a blender mix away.
Ingredients:
Frozen fruit of your choice Powdered sugar or simple syrup Wine
Directions:
Puree frozen fruit in a blender adding a few splashes of wine until you have a slushy texture (about the consistency of runny applesauce).
Add a few spoonfuls of powdered sugar or simple syrup for sweetness. If you're conscious of adding sugar to any recipe, don't skip this step or the cocktail will taste flat. The extra sweetness really brings out the flavours in the fruit and wine.
Pour into ice-cube trays and freeze. Once frozen, transfer to a freezer bag and store until you're ready to slush!
Add a few cubes (4-6 per drink) to your blender. Add 1/2 cup of wine and blend until slushy. Add more cubes or wine until the desired consistency is achieved. *For thicker slushies, put blended mixture into the freezer. Stir every 10-15 minutes to maintain the slushy texture.
Pour, garnish, and serve. Feeling fancy? Mix two flavours together to make a swirl!
Add the peach flesh to a blender and puree until smooth.
Note: The syrup recipe makes one cup. Extra syrup can be refrigerated for a week or frozen for up to 6 months.
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