Wine Cocktails For National Wine Day
Ahhh, wine - beloved by connoisseurs, foodies, poets, lovers, friends, and book clubs around the world. May 25th is National Wine Day! Today, we’re sharing three cocktail recipes to celebrate all things wine.
The Ballerina Wine Cocktail, from Alisa Savina (NYC), contains two types of wine: a dry rose and sweet vermouth! Vermouths fall into the large category of fortified wines - or wines that have distilled spirit added to them, increasing/strengthening (or fortifying) the alcohol content. Vermouths were all the rage in late 19th century cocktails and gave us the classics we love today: Manhattan, Martini, Negroni, etc.
This refreshing spritz takes a little extra prep, but if you plan ahead and make the Grapefruit Rosemary oleo 2 -3 days before, this cocktail is easy to throw together!
THE BALLERINA WINE COCKTAIL
Alisa Savina for Racine’s NYC via imbibe
In a wine glass filled with ice, add:
1 oz Sweet Vermouth
2 bar spoons of Grapefruit Rosemary Oleo *
4 oz Dry Rosé
2 dashes of Peychaud’s Bitters
Stir in the glass.
Top with soda water.
Garnish with a rosemary sprig & grapefruit slice.
**Grapefruit Rosemary Oleo: In a bowl, combine the zest peeled from 2 pink grapefruits, ½ cup of sugar and 6 rosemary sprigs. Toss the mixture together, then cover and sit at room temperature for two nights. The sugar will dissolve as it pulls the moisture from the grapefruit peels, creating a vibrantly flavored syrup. Strain out the liquid to a bottle. Use for up to one week.
The following recipe hails from our new cocktail book favorite, “Drink Lightly” by Natasha David. This cocktail uses Dry Vermouth, a wine fortified with brandy, and Lillet Blanc, an aromatized wine from the south of France. Don’t distress - this cocktail was made to impress!
CAT EYE
“Drink Lightly” By: Natasha David
In mixing glass add:
1 1/2 oz Lillet Blanc
1 oz Dry Vermouth
1/2 oz Strega
1/2 teaspoon raspberry brandy
Stir with ice for 15 seconds. Strain to Nick & Nora glass.
Garnish with a lemon twist.
We grabbed this next recipe from Talia Baiocchi’s “Sherry: A Modern Guide To The Wine World's Best Kept Secret”. This cocktail combines two types of sherry (another fortified wine) with yellow Chartreuse, bitters, and rye whiskey. This one is perfect for those looking for a boozier wine cocktail!
FORTIFY YOURSELF
Katie Stipe (NYC)
In mixing glass add:
3/4 oz Palo Cortado
3/4 oz Moscatel
1 oz Rye Whiskey
1/2 oz Yellow Chartreuse
2 dashes of orange bitters
Stir with ice. Strain to coupe glass. Garnish with a lemon peel