Rosé Wine Cocktail
1-2 lemon wedges
1-2 slices of grapefruit
6oz rosé wine
1 1/2 oz gin
1/2 oz simple syrup, to taste
Muddle the lemon wedges and grapefruit in the bottom of a glass. Add in the ice, rosé, gin and stir well. Add in the simple syrup to your desired sweetness. Strain into a wine glass and add the muddled lemon and grapefruit. Serves one.
1 seedless cucumber, thinly sliced
1 lime thinly slicedFresh mint leaves
1/4 cup of lime juice1/4 cup of honey
1 bottle of Kim Crawford Sauvignon Blanc
1 liter bottle carbonated water, chilled
In a large pitcher, combine cucumber, lime slices and 12 mint leaves. In a small bowl, stir together lime juice and honey until combined. Pour over cucumber mixer, add wine, stirring gently. Cover and chill for at least two hours. (Recipe makes a batch. For single serving, use parts;1 oz = 1 part).
Simi Cab-Berry Cocktail Recipe
*makes 1 pitcher
1 cup fresh or frozen raspberries
1 cup halved strawberries
1 cup fresh or frozen blackberries
1 (750 ml) bottle SIMI Alexander Valley Cabernet Sauvignon
½ cup of SIMI Cab-Berry Syrup *recipe below
1 cup sparkling water or soda
1/2 cup vodka
Mix all ingredients together and let chill in a tightly sealed container in the refrigerator before serving.
Simi Cab-Berry Syrup
2 pounds mixed blackberries, raspberries, and blueberries
4 cups sugar
2 tablespoons freshly squeezed lemon juice
1 bottle SIMI Alexander Valley Cabernet Sauvignon
Rinse the berries and drain well. Place in a large saucepan with the sugar, and crush. Bring to a boil over medium heat, stirring frequently, and boil for 2 minutes. Remove from the heat, and set aside to cool for 15 minutes. Add the wine, and stir to combine. Store in the refrigerator for two hours, or as long as overnight. Strain the wine-fruit puree through a sieve, capturing the syrup in a bowl. Bring the finished syrup to a boil. Cool and store.
Flesh of one peeled peach, as ripe as possible, or ¼ cup peach nectar
2 oz. Woodbridge Pinot Grigio
2 oz. club soda, chilled
1 sprig mint, for garnish
Add the peach flesh to a blender and puree until smooth. Combine the Woodbridge by Robert Mondavi Pinot Grigio and the club soda in a wineglass. Add the peach puree. Stir, garnish with mint, and serve
3 oz (100 mL) Sauvignon Blanc
juice of ½ grapefruit
1 tbsp sugar
½ oz lime juice
salt (for rimming)
Rim the glass with salt (optional, but fabulous – I used a coarse pink Himalayan sea salt). In a separate glass, mix together the wine, grapefruit juice, sugar, and lime juice until the sugar has dissolved. Pour into serving glasses and top off with ice and sparkling water. Serve cold.
1 oz pisco
1 1/2 oz unfiltered apple juice
3/4 oz Ginger Elixir (See instructions)
1/2 oz freshly squeezed lemon juice3 dashes angostura bitters
Thinly sliced apple wedges or lemon discs for garnish
2 cups chopped ginger with skin,
1 inch dice
1 cup water
1 cup sugar
Add all ingredients to a blender and pulse until well combined. Strain, discard solids. Chill.
Add all ingredients except garnish to a chilled Collins glass. Fill halfway with crushed or shaved ice and stir until well incorporated. Top with more ice, to cone over top; garnish with apple or lemon, and serve with a straw.
Raspberry Limoncello Prosecco
3 cups prosecco, chilled
1 cup limoncello liqueur, chilled
1 cup frozen raspberries
6 sprigs fresh mint
In a large pitcher, whisk together prosecco and limoncello.S erve over raspberries, garnished with mint, if desired.
Ginger Cucumber Lemonade
1 cup simple syrup
1 cup fresh-squeezed lemon juice, about 3 to 4 lemons
½ bottle Woodbridge Chardonnay
2 cups water
2 cups ice cubes
½ seedless cucumber
Pour the ginger-infused syrup into a larger pitcher. Add the lemon juice, chardonnay and water, and stir, then add ice. 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. Push them down into the ice and stir gently, so the cucumber unfolds to make an attractive visual garnish in the lemonade. Chill for at least 10 minutes for the flavors to meld, or up to an hour. Serve well-iced in tall glasses.
12 black grapes halved
3 ounces Martini Rosso
1 ounce simple syrup
1 ounce lemon juice
1 ounce hot water
Several sprigs of rosemary
4 ounces Martini Asti
Garnish: Rosemary branch
In a bowl, place rosemary and hot water.
Allow to steep for one minute. Add to bowl grapes, Martini Rosso, syrup and lemon juice. Stir well to combine and allow to macerate overnight. When ready to serve, place a heaping tablespoon of mixture with extra of juice into a champagne glass. Top with Martini Asti.
The French Kiss
¾ part St-Germain
¼ part Aperol
1 part Gin
¼ part Fresh Lemon
Top with Martini Sparkling Rosé
Shake first four ingredients with ice and strain into a cocktail glass. Top with Sparkling Rosé wine, and garnish with an orange peel or twist.
1 bottle of Clos du Bois Chardonnay
1 cup Sparkling Lemonade,
Juice from 2 Limes
1/2 cup Mint leaves
Mix all ingredients in a pitcher. Serve over ice and garnish with a mint sprig.