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Alcoholic Cocktails with Wine

 

Alcoholic Cocktails

 
Arctic Kiss
Ingredients:

2 oz Royalty Vodka
3 oz Freixenet Cordon Negro Brut (Wine)
Instructions:
Chill vodka over ice if it has not been stored in the freezer. Pour into a chilled cava flute and fill with Freixenet Cordon Negro Brut cava.
Bloodbath
Ingredients:
2 oz Chambord (Raspberry liqueur)
14 oz Cabernet Sauvignon red wine
1 splash cranberry juice
Instructions:
Strain the Chambord over ice in a wine glass with the red wine. Add cranberry juice to taste and serve.
Black Tie
Ingredients:
3 oz cold Pineau des Charentes (white wine)
1 1/2 oz Champagne
Instructions:
Pour into a wine glass and garnish with a black grape.
Buck's Fizz
Ingredients:

3 oz. chilled orange juice
3 oz. chilled Cordon Negro Brut or Extra Dry, Carta Nevada Brut or Semi-Dry (Wine)
Dash of grenadine
Instructions:
In a champagne glass, add orange juice. Add grenadine. Slowly add Freixenet, stirring gently. Garnish with orange slice or cherry.
California Julep
Ingredients:

1 1/2 oz. brandy
1/4 oz. strawberry liqueur
1 tbs. sugar syrup
Chilled Cordon Negro Brut or Extra Dry, Carta Nevada Brut or Semi-Dry (Wine)
Mint sprigs
Instructions:
In the bottom of a glass, crush the mint sprigs into the syrup. Fill with crushed ice. Add the brandy. Stir in the Freixenet. Garnish with mint sprigs.
'Calimocho'
Ingredients:

1/2 cup Red Rioja wine
1/2 cup Soda pop
Instructions:
Pour into a wine glass and serve.
Claret Lemonade
Ingredients:

1 teaspoon superfine sugar or Simple Syrup
2 ounces fresh lemon juice
2 ounces dry red wine
Cold water
Instructions:
Slice of lemon and a maraschino cherry. Add the sugar and lemon juice to a chilled highball glass, and muddle until the sugar dissolves. Add ice, the wine and then cold water to fill. Garnish with a lemon slice and a maraschino cherry.
Clerico
Ingredients:

1 (750 ml) bottle dry white wine
2 teaspoons superfine sugar
1 banana, peeled and cut into chunks
1 orange, sliced
2 peaches, peeled and cut into 6 wedges each
1 red apple, peeled, cored, and diced
Juice of 1 lemon
1/2 cup seedless red grapes
12 ounces club soda or lemon-lime soda
Instructions:
Pour the wine and sugar into a pitcher, and stir until the sugar is dissolved. Add the remaining ingredients, stir and chill for an hour. Serve in chilled wineglasses.
Crimean Cocktail
Ingredients:

2 parts white wine
1 part orange liqueur, such as Cointreau
1 part soda water
1 tablespoon freshly squeezed lemon juice
Instructions:
Pour all ingredients into a glass filled with ice. Mix gently and serve.
Endless Possibilities
Ingredients:

3 oz Covey Run Semillon Ice Wine
2 oz vanilla-ginger simple syrup
Club soda
Lotus root slice for garnish
Instructions:
Pour Ice Wine and vanilla-ginger simple syrup into a collins glass with ice. Fill with club soda.
French 75
Ingredients:

3/4 oz. Grand Marnier
3/4 oz. Fresh Sour Mix
1/2 ox. Simple Syrup
3 oz. Freixenet Cordon Negro (Wine)
Instructions:
Mix together in a 10 oz. (chilled) Martini glass (no ice). Garnish with orange zest.
Heavenly
Ingredients:

0.5 Shot Disaronno Amaretto
0.5 Shot De Kuyper Blue Curaçao
1 Shot White Wine
2 Shots Pineapple Juice
Instructions:
Half fill highball glass with cubed ice. Shake the ingredients together in a cocktail shaker (but do not strain) then pour into the serving glass. Garnish with pineapple wedge if desired.
Hillary Wallbanger
Ingredients:

4 ounces Chardonnay or other dry white wine
2 ounces fresh orange juice
1/2 ounce Galliano
Instructions:
Pour the Chardonnay and orange juice over ice in a chilled collins glass. Stir, and then float the Galliano on top.
Kalimotxo
Ingredients:

Red wine
Cola, such as Coca-Cola
Instructions:
Combine equal parts red wine and cola. Mix gently and serve at room temperature, or chilled.
Kir
Ingredients:

1 Shot De Kuyper Crème De Cassis
Top up White Wine
Instructions:
Pour 1 shot of De Kuyper Crème De Cassis into the wine glass. Top up with chilled dry White Wine.
Le Petit Hiboux
Ingredients:

Sour Red
Ingredients:
Ice
2 ounces gin
1 ounce Red Wine Syrup
1/2 ounce fresh lemon juice
One 3-inch strip of orange zest
1 red grape
Instructions:
Fill half of a cocktail shaker with ice. Add the gin, Red Wine Syrup and lemon juice; shake well. Strain into a rocks glass. Thread the orange zest and red grape on a bamboo skewer and garnish.
Mango Sorbellini
Ingredients:

1 Freixenet Carta Nevada 187 ml (Wine)
3 rounded tsp of Mango Sorbet
Instructions:
Fill a 6 oz. flute 2/3 full of Carta Nevada. Carefully add the sorbet balls and serve the remaining sparkling wine on the side.
Melon Fizz

Ingredients:

1 oz. melon liqueur
4 oz. chilled Cordon Negro Brut or Extra Dry, Carta Nevada Brut or Semi-Dry (Wine)
Instructions:
In a champagne glass, pour melon liqueur. Add the Freixenet, stir gently. Garnish with twist of lemon or kiwi fruit.
Mimosa
Ingredients:

4-6oz. orange juice
1/2 oz. Triple Sec
4-6oz. of chilled Cordon Negro Brut or Extra Dry, Carta Nevada Brut or Semi-Dry (Wine)
Instructions:
In a wine glass, pour in orange juice, top with Freixenet, and stir gently. Garnish with orange slice and cherry.
Mint Julep
Ingredients:

12 mint leaves
¼-½ oz simple syrup
2 oz bourbon
Instructions:
In the bottom of a 10-12 oz glass gently muddle together all ingredients. Stir to combine ingredients and fill glass with finely crushed ice. Garnish with the prettiest mint sprig you have and serve.
Peach Sorbellini
Ingredients:

1 Freixenet Carta Nevada 187 ml (Wine)
3 rounded tsp of Peach Sorbet
Instructions:
Fill a 6 oz. flute 2/3 full of Carta Nevada. Carefully add the sorbet balls and serve the remaining sparkling wine on the side.
Poinsettia
Ingredients:

½ oz. orange liqueur
3 oz. cranberry juice cocktail
4-5 oz. Freixenet Carta Nevada cava (Wine), chilled
Orange wedge
Instructions:
In a highball glass or sparkling wine flute, squeeze orange wedge, mix liqueur and cranberry juice. Add cava and stir gently. Garnish with a lime twist.
Raspberry Sorbellini
Ingredients:

1 Freixenet Carta Nevada 187 ml (Wine)
3 rounded tsp of Raspberry Sorbet
Instructions:
Fill a 6 oz. flute 2/3 full of Carta Nevada. Carefully add the sorbet balls and serve the remaining sparkling wine on the side.
Red Velvet
Ingredients:

3/4 oz. Pomegranate Syrup (Monin)
1/2 oz. Fresh Sour
3 1/2 oz. Freixenet Carta Nevada (Wine)
Instructions:
Mix together in a 10 oz. (chilled) Martini glass (no ice). Garnish with lemon zest.
Ritz Fizz
Ingredients:

Freixenet Carta Nevada (Wine), chilled
Dash lemon juice
Dash blue curaçao
Dash nut liqueur
Lemon twist
Instructions:
Fill sparkling wine flute with Carta Nevada. Add remaining ingredients and stir gently. Garnish with a lemon twist.
Sparkling Cosmo
Ingredients:

3/4 oz. Cointreau
1 1/2 oz. Cranberry Juice
1 Lime squeeze
3 oz. Freixenet Carta Nevada (Wine)
Instructions:
Mix together in a 10 oz. (chilled) Martini glass (no ice). Garnish with orange zest.
Sparkling Mojito
Ingredients:

3 Lime Squeezes
1 oz. Simple Syrup
5-6 Mint Leaves
3 1/2 oz. Freixenet Carta Nevada (Wine)
Instructions:
Mix ingredients 1-3 together with ice. Add to a 14 oz. glass and garnish with a mint sprig & lime zest.
Sparkling Rita
Ingredients:

1/2 oz. Silver Tequila (Jose Cuervo Plata)
1/2 oz. Cointreau
1 1/2 oz. Fresh Sour
3 Freixenet Carta Nevada (Wine)
Instructions:
Mix together in a 14 oz. glass with ice and a salted rim. Garnish with lime squeeze.
Sparkling Sangria
Ingredients:

½ oz. simple syrup
1 orange quarter
1 lime quarter
½ oz. orange liqueur
½ oz. Spanish brandy
3-4 oz. Freixenet Carta Nevada cava (Wine), chilled
2 oz. lemon-lime soda, chilled
1 maraschino cherry
Instructions:
Muddle fruit slices in a shaker cup with simple syrup. Add liqueur and brandy with ice. Shake, then strain into a cocktail glass. Add soda and top off with cava. Drop in cherry or secure to an orange wedge using a toothpick, to decorate the rim.
Strawberry and Lemon BalmInfused Rosé Wine
Ingredients:

1 quart strawberries
4 tablespoons lemon balm leaves
4 tablespoons superfine sugar
1 bottle rosé wine
Instructions:
Trim, wash, and slice strawberries. Wash and shred lemon balm leaves. Mix strawberries, lemon balm, sugar, and wine. Cover and refrigerate for 2 days, shaking occasionally. Strain and serve chilled, garnished with a sprig of lemon balm and additional sliced strawberries.
The Blue Velvet
Ingredients:

3/4 oz. Blue Curacao
1/2 oz. Fresh Sour
3 1/2 oz. Freixenet Carta Nevada (Wine)
Instructions:
Mix together in a 10 oz. (chilled) Martini glass (no ice). Garnish with orange zest.
The Crimson Rush
Ingredients:

3/4 oz. Cointreau
3/4 oz. Pomegrante Syrup
2 dashes Angostura Bitters
3 1/2 oz. Freixenet Cordon Negro (Wine)
Instructions:
Mix together in a 14 oz. glass with ice. Garnish with orange zest.
Tinto de Verano
Ingredients:

Red wine
Lemon-lime soda
Lemon slice, for garnish
Instructions:
Combine equal parts red wine and lemon-lime soda. Serve over ice, and garnish with a lemon slice.
Totally Tropical
Ingredients:

1 ShotDisaronno Amaretto
1 Shot De Kuyper Cherry Brandy
2 Shots White Wine
2 Shots Lime Juice
2 Shots Pineapple Juice
1 Dash Lemonade
Instructions:
Shake with cubed ice and strain into a highball and strain, top up with lemonade. Garnish: Mint sprig.
White Wine Spritzer
Ingredients:

4 ounces Chardonnay or other dry white wine
2 ounces cold club soda
Twist of lemon peel
Instructions:
Pour the Chardonnay and club soda over ice in a chilled wineglass, and stir. Garnish with lemon peel.
 

Alcoholic Cocktails

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