- Cocktails
Two Wine-Based Cocktails Worth Cracking a Bottle for
Seeing good wine go to waste is our version of sacrilege — and that includes letting a glass and a half sit in the bottle untouched for a fortnight before you decide to finally pour it down the sink — which is why we prefer to turn our leftover drops into something exciting.
The wine-based cocktail is a ridiculously easy (and delicious) way to use up leftover wine, and there are plenty of ways to put that glass and a half to good use. Sangria is the Spaniard’s way of repurposing red wine, while the Italians pour their Prosecco into Aperol, Campari or Bicicletta spritzes. In fact, the wine-based cocktail can be so good, you might find yourself cracking a bottle especially to make one. Below, find two cocktails that’ll turn leftover drops into the stars of the show: a warming spritz and a cocktail bar classic with a twist.
New York Sour
Ingredients (serves 1)
60mL Whistle Pig 10YO Straight Rye Whiskey
30mL freshly squeezed lemon juice
20mL simple syrup
1 egg white or a few drops of Wonderfoam
Ice cubes
15mL Rapaura Springs Reserve Pinot Noir
Method
1. Place whiskey, lemon juice, simple syrup and egg white (or Wonderfoam) into a shaker with ice cubes.
2. Shake hard to chill, then strain into a cocktail glass.
3. Pour the red wine carefully over the top of the cocktail so it remains afloat.
4. Garnish with a maraschino cherry and lemon twist.
Apple Cider Spritz
Ingredients (serves 1)
90mL Mr Finch Apple Cider
30mL Aperol Aperitivo
1 pinch of cinnamon
90mL Postcards from Italy Prosecco DOC
Ice cubes and thinly sliced apple, to garnish
Method
1. Combine apple cider, Aperol and cinnamon in an ice-filled glass and stir to combine.
2. Top with Prosecco and garnish with fresh apple slices and a cinnamon stick.
Postcards from Italy16 AUD
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