COCKTAILS UNCORKED

WITH THE HELP OF A WITH THE HELP OF A SOMMELIER-TURNED-WINEMAKER, SOMMELIER-TURNED-WINEMAKER, WE’RE UNCORKING WE’RE UNCORKING COCKTAILS WITH A COMMON COCKTAILS WITH A COMMON INGREDIENT—WINE.

chardonnay creamsicle punch

In a cocktail shaker combine 2 oz. unoaked or moderately oaky Chardonnay, 1 oz. vodka, 2 oz. fresh orange juice or clementine juice, ½ oz. Vanilla-Thyme Syrup, and ¼ oz. fresh lemon juice. Add ice, shake well, and strain into an ice-fi lled glass. Top with 1 oz. seltzer and garnish with orange and fresh thyme. Makes 1.

VA N I L L A-T H Y M E

SY RU P Combine 1 cup water, 1 cup sugar, two sprigs fresh thyme, and 1 vanilla bean pod, split lengthwise with seeds scraped into the mixture. Bring to a low simmer, stirring well, until the sugar has dissolved. Let cool. Strain off solids. Refrigerate up to 2 weeks. Makes 1½ cups.

TAST I N G N OT E S Balance a light Chardonnay with vanilla, citrus, and a splash of vodka in this modern take on a spritzer.

TAST I N G N OT E S Winemaker Jayme Henderson turns a traditional mule on its head, replacing the usual vodka with a fruit-forward red wine.

strawberry mule

In a mule mug muddle 3 halved or quartered strawberries with ½ oz. fresh lime juice. Add 4 oz. mediumbodied, jammy red wine (Grenache, Malbec, Zinfandel), 2 oz. ginger beer, and ice. Stir well, adding more ice as needed. Garnish with additional strawberries and lime. Makes 1.

B Y C A R R I E B OY D P H OTO S C A R S O N D O W N I N G F O O D S T Y L I N G K E L S E Y M OY L A N R E C I P E S B Y J AY M E H E N D E R S O N

rosé- hibiscus spritz

In a cocktail shaker combine 1 oz. gin, 2 oz. dry rosé, ½ oz. Rosé- Hibiscus Syrup, and ½ oz. fresh lemon juice. Add ice, shake well, and strain into an ice-filled glass. Top with 2 oz. seltzer and garnish with rosemary. Makes 1.

ROS É- H I B I S C U S

SY RU P Combine 1 cup rosé, 1 cup sugar, and 1 hibiscus tea bag. Bring mixture to a low simmer, stirring well, until the sugar dissolves. Cool to room temperature. Remove the tea bag, squeezing gently; discard. Refrigerate syrup up to 2 weeks.

wine talk

After 15 years as a certified sommelier in the Denver restaurant scene, Jayme Henderson launched her blog, Holly & Flora, and cofounded (with husband Steve Steese) The Storm Cellar, a winery in Colorado’s North Fork Valley. “By incorporating wine as a cocktail ingredient, you add complexity without a highproof hit,” Jayme says. “A wellbalanced wine is delicious on its own, but adding wine to cocktails gives them a delicious, new twist.”

TAST I N G N OT E S If you alternate between an Aperol spritz and a glass of rosé, this drink is for you.

peach friesling

Chill 1 bottle dry or off -dry Riesling, 2 oz. fresh lemon juice, and 1 oz. elderfl ower liqueur in the refrigerator for a few hours. In a blender combine the Riesling, lemon juice, elderfl ower liqueur, 2 cups frozen peach slices, and 2 cups ice. Blend until fully mixed and slushy, adding more ice as needed to reach desired consistency. Pour into chilled cocktail glasses and garnish with fresh basil and peaches. Serves 4. ■

TAST I N G N OT E S Jayme puts a stone fruit and Riesling spin on the nearly ubiquitous frosé (frozen rosé).

C O C KTA I L C L A S S Hover your smartphone camera over the code to watch a how-to video for this recipe.