When it comes to using still white wine in cocktails, don’t sleep on sauvignon blanc. This dry, herbaceous varietal is generally regarded for its vivaciousness and, depending on the grape’s climate and ripeness, its wide scope of fruit notes from ultra-tart citrus to bright, tropical fruits like pineapple and passion fruit.
The brainchild of Alex Day, one of the masterminds behind legendary cocktail bar Death & Co, this punch is a game-changer, especially for those who love to host. Scaling up a bona fide cocktail worthy of being served at one of the world’s best bars is much less complicated than it sounds.
“Above all else, white wine cocktails are light and refreshing, [and] are amazingly easy to batch whether for two or a party,” says Jake Pippin of Casillero del Diablo, a Chilean wine producer. “Wine cocktails are much lower in alcohol than spirit-based drinks but are still incredibly complex, light and bright or rich and creamy with nuances and layers of evolving flavors.”
Sauvignon blanc's flavor profile can vary, and you’ll want to select your wine based on the flavors of your cocktail’s other ingredients. In this case, you’ll be using citrus juices and bittersweet, citrusy Aperol, which pairs best with a more fresh and zesty sauvignon blanc, Pippin notes.
So fill up your fancy ice trays and consider investing in a vintage punch bowl set, because this punch is about to become your new go-to party trick.
- 3 ounces sauvignon blanc
- 1/2 ounce Aperol
- 1/2 ounce grapefruit juice, freshly squeezed
- 1/2 ounce lemon juice, freshly squeezed
- 1/4 ounce simple syrup
- Club soda, chilled, to top
Add all ingredients except the club soda into a shaker with ice and shake until well-chilled.
Strain into a highball glass filled with fresh ice.
Top with the club soda and stir briefly and gently to combine.