AuVin

Wine is far too remarkable and diverse an alcohol to be relegated to drinking on its own. It can be used to mix up and make fascinating wine cocktails; whether it is a bottle of red, white, rosé, or sparkling wine. From classic drinks and imaginative cocktails with new avour pairings to fruity sangrias for a party, these cocktails o er an exciting taste of wine’s potential, no matter the season or occasion. Business Traveller India curates some of the best and most delicious wine cocktails to liven up a celebration or occasion.

Aperol Spritz

Aperol Spritz dates back to the 1800s. Visitors and soldiers from other parts of the empire were said to have found Italian wines too strong and so lightened them with a spritz of water which became known as an Aperol Spritz. In 1919, Luigi and Silvio Barbieri created Padua’s famous Aperol and as this bitter apéritif rose to fame, so did experimentation. During the 1950s, Veneto was at the peak of chic fashion and gastronomic delicacies, allowing the optimum moment for the Aperol Spritz to enter Paduan society. e Aperol spritz is the best-known cocktail to feature the Italian bitter with a bright orange avour. Topped with chilled prosecco and club soda, it’s a refreshing dinner drink.

Bishop Cocktail

e Bishop is a classic hailing back to around 1935 when it was documented in the old Waldorf-Astoria bar book. It’s a rum-wine sour that works wonderfully in the glass. Purists believe that only a ne red Burgundy can be used in a Bishop, but experimentation has found that it is a perfect way to stretch out the last bits of any bottle of red wine laying around. e exception to that would be wines with a strong peppery taste, like Shiraz. e pepper avour is too strong for this delicate balance and overwhelms the rum and lime. is 1930s recipe adds rum, simple syrup, and lime juice to red wine, and works as a delicious single drink or a simpli ed sangria punch.

Brazilian Sangria

e Brazilian Sangria cocktail contains the fruit of choice, a bit of cachaça, brandy, red wine and the most important ingredient - absinthe. Of all the sangria recipes out there, this happens to be one of the most creative and tasting it, is an experience. Made in a glass and not a punch bowl, the red wine is a oat rather than the main component. e recipe prefers Brazil’s cachaça over other types of rum, although it pairs that with Spanish brandy so that the drink gets both liquors whereas, in a regular sangria recipe, it is typically one or the other. Fruit plays a signi cant role here, like all sangrias, but the choice is varied, as to which ones to include. Have fun and experiment with the freshest or most exciting seasonal fruit. One cannot go wrong because when this drink is mixed it tastes new each time.

Figgy Sparkler

e Figgy Sparkler cocktail is not only festive, but also delicious, and easy to prepare with just two main ingredients vodka and sparkling wine. is unique cocktail is a great choice for all special occasions. e Figgy Sparkler mixes fresh cranberries, oranges, and dried or fresh gs into a stunning and delicious cocktail. When it is topped with Prosecco, or a favourite sparkling wine one can enjoy a toast with a refreshing, e ervescent drink. It is recommended to use fresh or dried gs or g-infused vodka. Figs are fruits with a beautifully honeyed avour that works really well in a prosecco cocktail. Fig Liqueur is easy to procure, and a quick search online will nd plenty of choices.

French Pear Martini

e French martini is a fruity spin on a vodka martini made with raspberry liqueur and pineapple juice. It might seem like a retro classic cocktail, but it was invented in the 1980s by New York bartender Allen Katz and has since gone on to become a sort of modern classic. is elegant cocktail is simply a mixture of pear vodka, elder ower liquor, and champagne. It is delicious, elegant, and can be served any time of the day in di erent glasses like a martini, cocktail, or wine. Champagne is the wine of choice in the French Pear Martini. e so oral and fruit avours make a wonderful dinner or brunch drink, especially when served alongside light fare. e ease of mixing up this threeingredient cocktail is truly delightful and the combination of elder ower and pear is fascinating.

Frisco 49

e Frisco is a nearly forgotten classic cocktail which was believed to be the drink ordered by surveyors and prospectors during the California Gold Rush of the 1850s.

e miner 49ers got their nickname a er the stampede of people who ocked to the Sierra Nevada mountains seeking a fortune in gold around 1849. Styled a er the classic French 75 cocktail, this recipe is a delight. Filled with homemade ingredients, pear-infused gin and roasted honey peach syrup that transforms the favourite sparkling cocktail into the delightful Frisco 49. Having all but disappeared, the cocktail renaissance of the 1990s revived the recipe and added a sour to the mix. Traditional recipe presentations call for garnishing with a lemon slice.

Kir

e Kir is a French cocktail made with a measure of crème de cassis or blackcurrant liqueur topped up with white wine. It nds its roots in France’s Burgundy region and the cocktail which was formerly called the blanc-cassis was named a er Félix Kir the former mayor of Dijon who served it to international guests at meetings and gatherings. Kir also became popular during and a er the war, as most of Burgundy’s red wine was con scated by the Germans. It is believed that Kir was formerly made with red wine, though with a surplus of regional white juice on hand, the locals adapted and created this delicious avour-packed cocktail. With this sweet black currant- avoured liqueur, one can mix up a wine cocktail in several di erent ways.

e dark fruit avour pairs perfectly with a dry white wine in the Kir cocktail or with Champagne for a Kir Royale. Equally delightful in its simplicity and taste, mixing it with red wine makes a spectacular cardinal cocktail.

the time, Henry III, drank it at his table. e mulled wine became popular in Germany, via Count John IV, around 1420, as well as in Sweden, where King Gustav I was fond of it. It was not until the 1890s that the tradition of mulled wine during the Christmas period intensi ed, particularly in the traditional Christmas markets in Germany. Today, each country adds its own specialities, which gives mulled wine very diverse and original tastes. e mulled pomegranate warmer pairs two bottles of red wine with pomegranate liqueur. e avours meld when heated, and the citrus-spice aroma is just as inviting as the drink itself.

New York Sour

e New York Sour is a well-known variation on the whiskey sour that oats a layer of red wine on top. It’s thought to have been invented by a bartender in the 1880s in Chicago, earning the name the Continental Sour. Later it was picked up and made popular by a bartender in New York City, hence its modern name. e whiskey sour is a classic cocktail that tops the list as one of the most popular cocktails in the world. Easy to make, a oat of dry red wine makes the New York sour a show-stopping cocktail. e base is either rye or bourbon whiskey shaken with fresh lemon juice and syrup. Add an egg white to give this classic whiskey cocktail a frothy crown. e sweetener for a whiskey sour is traditionally a simple syrup but maple syrup can be added to a New York Sour too.

Ros Berry Bliss

Wine punches are excellent ways to tastefully and conveniently serve a crowd and the rosé berry bliss punch is sure to become a new party favourite. Created originally by Clos du Bois, the simple recipe pairs wine with blueberries and pink lemonade for an elegant sparkle that will make guests’ mouths water. is drink can be served at weddings or at any other event where people love stylish good beverages. Perfect for any a air, from fancy to casual, the rosé berry bliss is particularly tting for intimate spring and summer parties. It is made by the pitcher and pairs the blush pink wine with blueberries and frozen pink lemonade. e avour is terri c, and no one will guess how little e ort goes into making it. e ease of making it is hidden by the fact that it looks beautiful and tastes amazing. It’s the perfect and elegant way to entertain.

The Classic Champagne Cocktail

e rst written mention of the Champagne cocktail appears in the Panama in 1855. It is a classic alcoholic drink that makes the list of International Bartender Association’s IBA o cial cocktails. It is festive and elegant, making it the perfect choice for celebrations. is isn’t just any champagne cocktail, it’s ‘the champagne cocktail’. It has a sugar cube that makes it sparkle, Angostura bitters, Champagne, Cognac or brandy, and a Maraschino cherry or lemon twist garnish. Another traditional way to serve it is on the rocks and using a cocktail glass. e avour is a little di erent and subtle because the ice waters it down.

The Sherry Cobbler

e Sherry Cobbler is an American-born cocktail and a drink which popularised the straw. It is thought to have originated sometime in the 1820s or early 1830s but its exact origins are unclear. Cocktail historian David Wondrich is credited with nding the rst-known mention of the Sherry Cobbler from the 1838 diary of Katherine Jane Ellice, a Canadian who took note of the drink while traveling in the U.S. but it was Charles Dicken’s e Life and Adventures of Martin Chuzzlewit in which the drink is mentioned and made popular. Sherry is a forti ed wine that is not only great on its own, but also a viable cocktail ingredient. e sherry cobbler is a late 19th-century recipe with fresh fruit and a touch of syrup to create a simple but satisfying drink.

White Wine Mojito

Mojito is a Cuban culinary preparation made from lime and became the emblem of Cuba in the 1920s and 1930s, when Americans came to the island to escape prohibition. en it was Ernest Hemingway, who lived in Cuba until 1960, who made it famous. Refreshing white wine mojitos are a rum-free alternative to the popular mint cocktail, but they’re just as delicious. Made with just 4 ingredients, they’re perfect for sipping by the pool on hot summer days or sharing for spring brunches. A light, dry wine such as a sauvignon blanc or a pinot grigio, instead of an oaky or buttery chardonnay, is an ideal choice for these mojitos. If one wants to reduce the added sugar, lemon avoured sparkling water can be used instead. e white wine mojito is designed to quench thirst at a small gathering. It takes minutes to prepare, and no one will be able to resist a refreshing combination of mint and lime.

Wine Spritzer

A spritzer is a drink made of wine and soda water. ey originated in Austria in the 19th century as a way to make bubbly wine. e name comes from the German word spritzen or to spray, referring to diluting wine with water. Spritzers dilute the wine by 25 per cent or 50 per cent, and they’re especially popular in the summertime in Europe. A wine spritzer works with any type of wine whether it is red, white or rose. While white and rosé are the more popular choices for mixing with champagne, the red wine spritzer is quite unique and has got a bit of a sangria vibe since it takes the boldness of red wine and turns it into a refreshing summer drink. e most important thing to know about a red wine spritzer is that it is best with an equal ratio of wine versus Champagne. BTI