Spring is the perfect time to invite a few friends around for a post-lockdown soiree.
Up your drinks game with these wine cocktail recipes from Andrew Harris, Brown Brothers’ Wine Ambassador.
1. Pink Citrus Paradise
Preparation: 5 min
Serves: 7-8
Ingredients
400ml rosé (Andrew uses this delicate moscato rosé)
100ml pink grapefruit cordial
100ml soda water
1 grapefruit, sliced
4 strawberries, sliced
Ice
Grapefruit slices to garnish
Rosemary sprigs to garnish
Method
- Add all ingredients to a 1L jug, fill to brim with ice and stir.
- Serve in glasses filled with ice.
- Garnish with grapefruit and strawberry slices.
2. Coconut & Elderflower Splendour
Preparation: 5 min
Serves: 7-8
Ingredients
400ml moscato (Andrew’s favourite is sparkling moscato)
250ml coconut water
50ml elderflower cordial
50ml gin
Ice
Lime wheels and leaves to garnish
Method
- Add all ingredients to a 1L jug, fill to brim with ice and stir
- Serve in glasses filled with ice
- Garnish with lime wheels and lime leaves
3. Prosecco Hugo Cocktail
Preparation: 5 min
Serves: 7-8
Ingredients
1 bottle (750 ml) prosecco
A glass (or two!) half-filled with ice
Good splash of elderflower cordial
Several mint leaves
Lime wedge
Soda water
Method
- Pluck several mint leaves into a glass, squeeze over a lime wedge and drop it in.
- Add a generous teaspoon of elderflower cordial, before topping up the glass with Prosecco and a splash of soda water.
- Throw in some ice cubes, mix well and enjoy!
4. Tinto de Verano
Preparation: 5 min
Serves 7-8
Number four features Cienna, a wine made from the Cienna grape variety first developed in 1972, with the aim of developing a grape suitable for harsh Australian conditions.
Paired with these diverse flavours, this cocktail packs a unique flavour.
Ingredients
1 bottle (750 ml) Brown Brothers Cienna
A 2 litre jug filled with ice
Chilled ginger beer
1 pomegranate, cut into 4 wedges
4 sprigs of mint, leaves only
Several mint leaves to garnish
Method
- Add all ingredients to a 2L jug, fill to brim with ice and stir.
- Serve in glasses filled with ice.
- Garnish with mint leaves, add a straw and enjoy.
5. Gluhwein (Mulled Wine)
Preparation: 5 min | Cooking: 30 min
Serves: 7-8
Ingredients
1 (750 ml) bottle of a dry red, or cienna
3/4 cup water (or orange juice)
3/4 cup white sugar
1 cinnamon stick
1 fresh orange
10 whole cloves
Method
- Combine the water, sugar, and cinnamon stick in a saucepan and bring to a boil, reduce heat, and simmer.
- Slice the orange and push the cloves into the slices and place in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
- Pour in the Cienna, and heat until steaming but not boiling. Serve hot in mugs or jars that have been preheated in warm water (cold jars will break).
