Just because the weather’s turned hot, there’s no reason to abandon your wine collection in favor of chilled, icy drinks. From the ubiquitous seltzer-spritzed wine cooler to the fresh, exotic flavors of sangria, here are a few ways to enjoy wine and while cooling off at the same time.
- Sangria merlot or Shiraz, or lighter with white or rose
- 1 bottle (1.5 liters) red wine (recommend merlot or Shiraz)
- 1 1/2 cups fresh orange juice
- 1/3 cup brandy
- 1/3 cup sugar
- 2 nectarines pitted and cut into wedges
- 1 orange, cut in half then sliced
- 1 lemon, sliced
- 1 Kirby (pickling) cucumber sliced
- 3 cups seltzer or club soda, chilled
- Ice cubes
In 3- to 4-quart pitcher, combine wine, orange juice, brandy, and sugar; stir until sugar dissolves. Stir in fruit and cucumber. Cover and refrigerate until well chilled, at least 3 hours or overnight. To serve, stir seltzer into pitcher. Fill glasses with ice and pour sangria.
Variation: Try white or rosé wine with peaches and strawberries.
- 3 cups seltzer
- 1 cup peach juice or nectar
- 1 cup dry white wine
- 2 tablespoons honey
- 4 slices fresh peach
Combine seltzer and peach juice (or nectar) in a pitcher. If desired, add wine and honey; stir until the honey is dissolved. Divide among 4 ice-filled glasses. Garnish with peach slices.
- 1 bottle (750 ml) Pinot Grigio
- 2 cups chilled ginger ale
- ¼ cup orange juice
- ¼ cup fresh blueberries
In pitcher, mix all ingredients. Serve immediately in tall glasses over ice or wine flutes.
- White wine
- Lemon flavored seltzer water
- Slice of lemon
- Crushed ice or ice cubes
Add some crushed ice or two ice cubes to a wine glass or you can use a water glass for a large lemonade wine cooler.
Fill the glass 1/2 full with white wine. You can use any white wine or a pink wine or blush wine will work fine too.
Add some lemonade until the glass is 3/4 full. You can use ready-made lemonade or you can use lemon Kool-Aid or if you are watching your calories, use lemon Crystal Light or another brand of sugar-free lemonade.
Fill the glass to the top with lemon flavored seltzer water. Add a slice of lemon as a garnish.
- 1 1/2 tablespoons sugar
- 1 750-ml bottle Sauvignon Blanc
- 1 hothouse cucumber, peeled, cut into 1/4″ rounds
- 1 mango, pitted, peeled, finely diced
- 12 sprigs fresh mint, divided
- 1 cup ginger ale
Stir sugar and 1 1/2 tablespoons hot water in a large pitcher until dissolved. Add wine, cucumber, and mango. Remove leaves from 6 sprigs of mint; stir into pitcher. Cover and chill for at least 3 hours and up to 6 hours.
Stir ginger ale into pitcher. Fill 6 large wineglasses with ice. Divide wine cooler among glasses. Garnish with remaining 6 mint sprigs.
- 1½ oz. Camarena Tequila Silver
- 1½ oz. pinot noir
- ½ oz. lime juice
- ½ oz. agave nectar
- 2 oz. grapefruit soda
- Garnish: lime wedge
Combine all ingredients except soda in a cocktail shaker filled with ice. Shake and strain into a glass. Top with soda. Garnish with a lime wedge.
- 1 pint fresh blackberries, plus 12 extra berries for garnish
- 5 ounces Simple Syrup, chilled
- 1 (750-milliliter) bottle dry rosé wine, chilled
- 9 ounces vodka, chilled
- 6 ounces freshly squeezed lime juice (from about 9 medium limes), chilled
- 12 thinly sliced lime wheels, for garnish
Place the pint of blackberries and simple syrup in a large pitcher and muddle until the fruit is crushed and juicy but not completely pulverized, about 1 minute. Add the wine, vodka, and lime juice and stir to combine.
Place a fine-mesh strainer over a punch bowl and strain the mixture into the bowl, discarding the solids. Place a large block of ice in the punch and serve in wineglasses filled with ice. Garnish each drink with a blackberry and a lime wheel.
- ½ lime
- 6 fresh mint leaves
- 1 teaspoon agave syrup
- ½ cup chilled sauvignon blanc
To make a Sagestone mojito, take 1/2 lime (cut crosswise) and cut off 1 thin slice and reserve. Cut the rest into 2 wedges. Place in shaker and muddle with 6 fresh mint leaves and 1 teaspoon agave syrup. Add ½ cup chilled sauvignon blanc and some ice, and shake well. Serve in a stemmed goblet, topped with 1/4 cup chilled club soda and garnished with reserved lime slice.
Source: NewYok Times
- 1 lb. fresh strawberries, rinsed and hulled
- 2 oz. vodka
- Generous pinch of coarse salt
- 2 (750 ml) bottles off-dry white wine, such as Riesling, chilled
Reserve 6-8 of the strawberries for garnish. Add the remaining berries to a blender or food processor with the vodka, salt, and 2 cups of the white wine. Blend until smooth, about 1 minute. Strain through a fine mesh sieve to remove any fruit puree bits. Cover and chill at least 1-2 hours.
To serve, fill wine glasses with ice. Fill each glass about half full with the fruit-vodka mixture. Top off with the remaining chilled white wine. Garnish the glasses with reserved strawberries.
- 1/2 cup cranberry-mango juice (such as Ocean Spray) or any cranberry juice
- 1/2 cup orange juice
- 1/2 cup Merlot or other dry red wine
- 2/3 cup seltzer water
- 2 lime slices
- 2 orange slices
Combine the first 4 ingredients in a pitcher; serve over ice. Garnish with lime and orange slices.
Bonus Beverage: Kalimotxo
If the mixology of these cocktails is too complicated for the lazy days of summer, then try a 50-50 mix of red wine and coke. Known as the Kalimotxo, this Basque-country classic has been experiencing a surge of popularity in recent years. Fans say it tastes just like a good sangria, only without the time spent chopping fruit. What do you think?