As you reach for that trusty glass of red wine, did you ever think of adding it to a cocktail?
You’d be surprised at how well Beaujolais nouveau or Merlot melds with the likes of bourbon, orange liqueur and even apple brandy.
Va-va-voom! Who said all Sours have to taste the same? This mighty glass amps up the classic Whiskey Sour with a spoonful of blueberry jam and sweet maple syrup, finished with a float of inky, fruit-forward Zinfandel.
Think of the Sangaree as Sangria’s great-grandfather. The main difference is that the old-timey Sangaree encouraged interchangeable bases of port, gin, brandy or ale and so on. This 21st century version is made with apple brandy and sloe gin, doused with Beaujolais nouveau, maple syrup and bitters.
Are you enjoying mulled wine season to its fullest? Maybe it’s time you added Calvados to the equation. That French apple brandy gives this comforting mug of Rioja wine, cinnamon syrup and lemon juice a richness that will warm you to the bone.
Clove and Pear Red Wine Sour
Staring down your liquor cabinet for a quick fall cocktail? Here’s what to do when all you have is bourbon and red wine. Shake that bourbon with an easy spiced pear syrup plus an egg white and lemon juice, then add a red wine float and dried pear garnish.Continue to 5 of 5 below.
Sangria’s always a wise idea when it comes to holiday parties. Especially when that punch bowl is filled with a tempting blend of Merlot, Grand Marnier and a bounty of fall fruit and cinnamon sticks for warmth and spice.