Drink Recipes

Amore

Apple Sangria

3 1/2 cups of chopped apples (about 2 pounds)
1/2 cup apple schnapps
2 (1/4 inch wide) slices of peeled fresh ginger
1 large navel orange, quartered
1 (750 milliliter) bottle fruity Amore red wine (if using a dry Amore red wine add a little honey or sugar to sangria)
4 whole cloves
2 (3 inch) cinnamon sticks

1/4 cup ginger ale, chilled, divided
4 thin horizontal slices cored Honeycrisp apples
Combine first seven ingredients in a large bowl and stir well. Refrigerate 4 hours or until thoroughly chilled, then discard solids. Strain wine mixture through a sieve into a bowl and discard. Pour about 2/3 cut of sangria over ice in each of 4 glasses, serving with 1 tablespoon of club soda and one apple slice.

Big Creek

Millie’s Marvelous Sangria

(makes 6-8 servings)

 

Ingredients:
1 bottle of La Brusca wine
1/2 can of frozen orange juice
2 oz vodka (brand and type do not matter)
2 peaches, sliced thin
2 nectarines, sliced thin
Strawberries (as many as you want and cut however you want, if at all)
Bunch of grapes, washed and frozen (these replace ice cubes)

Marinate all the fruit, except the grapes, in a plastic zip bag with the 2 oz of vodka at least for 6-12 hours (can do overnight). After the fruit has had time to soak up the vodka, combine the La Brusca, the 1/2 can of OJ, and the vodka-infused fruit together in your serving container. Allow the frozen OJ to thaw, add your frozen grapes and serve.

Blue Mountain

Mountain Frosty Fuzzy Navel

Fill a large wine glass with ice
Add Mountain Frost wine to top, leaving a little room
Add a splash of white cranberry peach juice
Garnish with a slice of orange

 

Pomegranate Mountain Frosty Cocktail

Fill large wine glass with ice
Add Mountain Frost wine, leaving a little room
Add splash of pomegranate juice
Garnish with a slice of lime

 

Fruitless Sangria

Fill a large wine glass with ice
Add equal parts Mountain Frost wine and Victoria’s Passion wine

Clover Hill

Passionfruit Sangria

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.

 

Peach Sangria

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

SLICED:
~1 lemon
~1 lime
~1 orange
~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.

 

Wicked Turtle

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

Ingredients:
~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.

Franklin Hill

Skinny Raspberry Martini

3 oz Thin wine
1 oz raspberry vodka
Garnish with raspberry in bottom of the glass.
Pair with lemon tarts.

 

Martini Tropical

3 oz Pomegranate Peach wine
1 oz Malibu Rum
Garnish with pineapple slice
Served with hummus and pita chips.

 

Fireside Martini

3 oz Trio
1 oz Smirnoff Kissed Caramel Vodka
Rimmed with caramel and crushed graham cracker

Serve with brownie brittle and s’mores snack mix.

 

Holiday cocktails:
Holiday Martini

3 parts FHV Passion wine
1 part vanilla vodka

Rim the glass with green colored sugar and garnish with a strawberry.

 

Blueberry Pie Martini

3 parts FHV Bliss wine
1 part Vanilla vodka

Rim the glass with caramel and graham cracker crumbs.

Galen Glen

Hula Girl

Ingredients:

2 oz Galen Glen Gruner Veltliner
2 oz pineapple juice
2 oz club soda
1/2 tsp sugar

Directions: pour ingredients into beverage shaker with ice. Shake until chilled and strain into a Margarita Glass. Garnish with a strawberry or slice of kiwi. Glass may also be rimmed with sugar if desired.

 

80s Wine Cooler

Ingredients:

4 oz Galen Glen Gruner Veltliner
6 oz 7-up soda
1/2 oz grapefruit juice
1/2 oz pineapple juice
1/2 oz lime juice
1/2 oz lemon juice

Directions: First mix the lemon, lime, grapefruit and pineapple juices together in a mixing glass. Pour the wine into a glass and top with 7up. Add the juice mixture and serve.

 

Groovy Cosmo

Ingredients:

2 oz Galen Glen Gruner Veltliner
1 oz 100% cranberry juice
1/2 oz lime juice
dash of Cointreau

Directions: Pour ingredients into beverage shaker with ice. Mix until very cold and then strain into a martini glass. If desired may be rimmed with sugar and garnish with a lemon twist.

Tolino

White Citrus Sangria

2 bottles of Tolino Vineyards 2010 Pinot Grigio
or 2012 Vidal Blanc for a sweeter version.
1 lemon
1 orange
½ a pineapple
2 oz of fruit punch vodka
2 oz of triple sec
24 ounces sparkling water
¼ cup of sugar

 

Minty Margarita Sangria

2 bottles of Tolino Vineyards Pinot Grigio
2 lemons
2 limes
4-5 mint leaves
2 oz of lime gin
2 oz of triple sec
24 ounces sparkling water
¼ cup of sugar

 

Red, White & Blue Sangria

2 bottles of Tolino Vineyard 2011 Chardonnay
½ lb of strawberries
1 sliced pear
1 sliced plum
2 oz of triple sec
2 oz of vanilla vodka
24 ounces sparkling water
¼ cup of sugar

Vynecrest

Vynecrest White Sangria

1 bottle Vynecrest Pinot Grigio
1 bottle Vynecrest Riesling
1 bottle white cranberry peach juice
sliced peaches
1 bottle maraschino cherries (including juice)
1 qt lemon-lime soda

 

Vynecrest Red Sangria

Muddled fruit (apples, oranges, peaches, lemons, limes)
2 cups Vynecrest Summertime Red wine
1 cup Vynecrest Cherry DiVyne Wine
2 cups Sprite, grapefruit soda or cherry Sprite

 

Vynecrest Spiced Winter Red Summer Sipper

1 750 ml bottle Vynecrest Spiced Winter Red (chilled)
1 cup fresh strawberries
½ cup orange juice
Crushed ice

Puree strawberries with the orange juice in a blender and strain.
Return to blender and add chilled wine and crushed ice, blend.
Pour into a chilled wine glass and garnish with a strawberry, orange slice and fresh mint.

 

Vynecrest Hurricane Drink
(carafe measure)

1 part grenadine – ¼ c
1 part pineapple juice – ¾ c
4 parts First Blush – 2 cups
4 parts Sprite or 7Up – 2 cups