Wine Based Cocktails

I’ll be the first to admit I love wine on its own and am often a bit skeptical of a wine-based cocktail. Maybe it’s because I grew up in the 80’s and was traumatized by Bartles & Jaymes. 

But let's shift perspective a bit. Think of a wine cocktail as a drink that uses wine as its base the way a regular cocktail uses a spirit. You want to play up the natural flavors in the wine for a more layered experience. Wine can also be used as a great substitute for spirits to make classic cocktails that are low-proof (See White Wine Mojito below). And if you're entertaining, wine-based cocktails are great to make in pitcher sized batches so no one is stuck behind the bar. 

Here are a few ideas to get you started just in time for warm-weather hangouts.

Let’s start with the most basic and most made fun of - the wine spritzer. Again I blame the 80’s and still can’t help think of bad perms when I hear the words. But the idea of a spritzer has so much more to offer. While it may seem a shame to mix perfectly good wine, white or red, with soda water, on a hot summer day there is nothing better than a crisp, fruity Pinot Grigio brightened up with seltzer and a squeeze of citrus. Trust me on this one. 

But a wine spritzer can easily be made more “sophisticated” with a few dashes of bitters and/or a little flavored syrup or fresh fruit. Remember it’s all about balance, so if you use a sweeter wine you might want a bit more bitters or tarter fruit like berries, but a super dry wine goes well with sweeter fruit like peaches and mangos. 

This simple, yet impressive spritz is layered with flavor and looks stunning in the glass. 

Made with sparkling wine and earl grey infused honey syrup, this is definitely not your mother’s wine spritzer. You can also use just soda water for a lovely non-alcoholic spritzer. 

Just as famous as a spritzer, but with a totally different reputation is sangria. It’s often attributed to nights that can’t be remembered and mornings you wish you didn’t. But there are many ways to make a sangria and they don’t have to be super boozy. 

What many people don’t realize is that traditional Spanish sangria is made not only with full-strength wine, but also with a few shots of high-proof sprits like Brandy, Cointreau, or similar. Since it goes down so easily you can quickly have one (or a few) too many. 

But you can easily skip the extra booze and add a little fruit juice or flavored syrup for some depth or use soda water to bring it all down to the strength of a glass of wine. And sangria doesn’t have to be made with red wine, which will give you a broader canvas with which to work. Try a white sangria with Sauvignon Blanc, fresh stone fruit, and ginger syrup or the super refreshing Rose sangria below. 

Unlike most red sangrias that benefit from being made hours ahead so the flavors all meld, this bright, fresh sangria should be mixed just before guests arrive so the bubbles don’t go flat.

The best sangria I ever had was in a monastery in Spain. It was made table-side by a monk and both the red wine and orange liqueur used were made in the monastery. I watched carefully as it was made and this is my best recreation. Of course, no bitters were added, but I find the bitters are the secret ingredient that makes it more than just fruity wine.

• 1 bottle (750-ml) fruity red wine, such as Merlot
• 4 oz Cointreau or Triple Sec
• 1 oz The Bitter Housewife Aromatic Bitters
• 2 whole oranges sliced crosswise (so you get nice circles of fruit)

Place the oranges, triple sec, and bitters in a pitcher. Muddle them to get some of the juice from the oranges out, but don’t destroy them. This can also be done with the end of a wooden spoon. Pour in the red wine, stir to mix, and let chill in the fridge for at least an hour. Serve in a glass with ice and garnish with an orange slice. 

Replacing spirits with wine in cocktails was a bit of a revelation for me. It doesn’t always work as a straight up swap, but I love the low proof option it can provide. 

Your best bets are vodka, rum, or tequila based cocktails that rely heavily on citrus and/or fruit for their flavor. Think margaritas, fruit daiquiris, mules, and yes even a mojito. 

This summer classic made low proof certainly holds its own. Make a pitcher full because everyone will want a second. If you want to keep it bright and citrusy use the Lime Coriander Bitters. If you’re up for something a little unexpected try Cardamom Bitters. Cardamom, lime, and mint are a great combination and no one will be able to guess your secret ingredient.