1 bottle Clover Hill Passionfruit Vidal
2 tbs. strawberry daiquiri mix
3/4 c. lemon-lime soda
Soak; Frozen or fresh pineapple and frozen strawberries
Cherry Peach Sangria
1 bottle Clover Hill Vignoles
3 oz. Creme de Cassis
3 oz. cherry-flavored vodka
6 oz. sour mix (equal parts simple syrup, lime juice and lemon juice)
1 c. lemon-lime soda
Soak frozen cherries and frozen peaches.
Recipe by: Suzanne Abramowicz and Deb Wanner – Clover Hill employees
~1 bottle Clover Hill Rose
~1/2 cup Peach Schnapps
~1/4-1/2 cup pineapple juice
~6 oz Peach Nectar
~Lemon Lime Soda
~1/4-1/3 cup Orange Liquor (optional)
Cut lemon, lime and orange into think 1/4″ slices. Mix together wine, schnapps, pineapple juice, peach nectar, and orange liquor (optional). Add lemon lime soda to desired taste. Add sliced fruit and enjoy.
Ripe Rose Sangria
~ 1 bottle Clover Hill Rose
~ 4 cups lemon/lime soda
~ 2 shots raspberry liquor
~ Mango and raspberry pieces for garnish.
Mix all ingredients together and pour into your favorite glass over ice.
2 oz. Turtle Rock Red
1 oz. Passionfruit Rum
2 oz. Lemon Lime Soda
Mix together and serve over ice.
Mint and Citrus White Wine Sangria
~1 bottle Clover Hill Pinot Grigio
~1 lemon, thinly sliced
~1 lime, thinly sliced
~8-10 mint leaves
~2 Tbsp sugar
Prepare simple syrup by mixing 2 Tablespoons of sugar and 2 Tablespoons of water in a small dish and microwaving for 30-second increments until sugar is dissolved. Alternatively, prepare a large batch on the stovetop using a 1:1 sugar-water ratio and reserve for later use.
Once simple syrup is ready, add 1 Tablespoon to each wine glass. Then add mint leaves and stir/lightly muddle. Next add several slices each of lemon and lime. Top off with wine and let set for a few minutes so the flavors can meld together. Top off with more wine and citrus as needed.