In Vino, Veritas

LP

The Season of Wocktails!

By Sassy Pellizzari

My favorite summer cocktail is without a doubt a margarita. I make my margarita with top-shelf tequila (Patron, Casamigos, Herradura or other small, quality producer), a boatload of fresh-squeezed lime juice, a dash of Grand Marnier or Cointreau, and a dash of orange juice. I jokingly refer to it as an “elixir” since it is jampacked with vitamin C (insert eyeroll emoji here). The problem with these is that they are too good, and therefore, the next day, I feel no good.

So what do you do when you want a fun, festive cocktail, without crying through your son’s sports match early the next morning? A liquor-free wine cocktail!

Wine cocktails without liquor are making a comeback and, personally, I wonder if this is a consequence of COVID-19, like everything else. During quarantine, many folks began drinking wine daily, when previously they would have saved it for the weekend or a special occasion.

Enter the wine cocktail: a festive, low-alcohol, refreshing, healthier version of a liquor cocktail. These are my favorites for the summer.

The Hugo

The Europeans, especially the Germans, Austrians and Northern Italians, consider the Hugo a spring staple. I learned about this from my dear friend who is German and suggested it for a virtual zoom event we were hosting during the peak of COVID quarantine. The Hugo is made using elderflower cordial, and I couldn’t help feeling like it was the absolute perfect drink for 2020, since I was chugging elderberry products daily, hoping it would help fight off any viruses. The Hugo is light in alcohol since it is just sparkling wine, and it is simple to make.

Hugo Recipe

3 parts sparkling wine (I suggest Dignitat Cava) 1 part elderflower cordial (approximately 3 tablespoons) 1 dash of soda

Serve on ice with fresh mint and a lime.

Aperol Spritz

The Aperol spritz is an Italian cocktail aperitif, and undoubtedly the most popular drink of summer there. Once the weather starts turning warm and sunny in Italy, you cannot enter a bar or restaurant at any hour of the day without seeing this lively, bright orange cocktail.

This simple wine-based cocktail is made with prosecco, Aperol bitter and a splash of soda water.

Like the Hugo, it has a relatively low alcohol content (11%), so it’s perfect for long parties, day drinking or lazy afternoons. Its taste is bubbly, pleasantly citrusy and slightly bitter, owing its flavors and aromas to sweet and bitter oranges, rhubarb, and gentian root.

Aperol Spritz Recipe

3 parts prosecco (I suggest DeFaveri) 2 parts Aperol 1 splash soda

Serve on the rocks in wine glass or rocks glass. Garnish with a slice of orange

The Porcupine

The Porcupine is slightly tedious and prickly to make since you must do it in advance, but it is absolutely worth the effort! It is a neat drink to serve for guests and guaranteed to be a summer splash, as it is truly distinctive and delicious.

Porcupine Recipe

750 ml dry white wine 48 ounces pale ale (I like Sierra Nevada) 16 ounces unsweetened pineapple juice Pineapple wedges Rosemary sprigs

In a small saucepan combine pineapple juice and 2 sprigs rosemary. Bring to a boil over medium-high heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to about 1 cup. Strain juice into a bowl; discard solids. Cover and chill for 1 to 48 hours.

In an extra-large bowl combine the strained juice, beer and wine. Serve in wine glasses garnished with pineapple wedges and additional rosemary sprigs.

Sangria

Sangria means “bloodletting” in Spanish and Portuguese, which I find interesting since in English, sangria would be “punch.” There are so many creative ways to make sangria. I love how you can literally use any type of wine: red, white or sparkling, as well as any type of fruit and fruit juice. And you can alter the recipe to utilize fruits of the seasons, the options are endless. Sangria is also best made in advance and in a large quantity, so it is perfect for a party.

Sangria Recipe

1 bottle of wine 1 cinnamon stick 1 package frozen berries Brown sugar Mint leaves

In a bowl, place the berries and the cinnamon and cover with a layer of brown sugar to taste. Let macerate for 30 minutes. Stir well. Add the juice and the wine. Serve garnished with a mint leaf.

Like a regular liquor cocktail, wine cocktails can be tailored to be made as the bartender suggests or as the palate desires. They are light, festive, seasonal and unique. The only thing I highly suggest is do not use your Domaine de la Romanee Conti or Krug Champanges! PL

Sassy Pellizzari lived in Italy for more than 13 years, where she developed a passion and knowledge of Italian wines. She and her husband, Paolo, are the owners of Bacco Selections, a Pinehurst-based company specializing in fine wine importing and distributing.

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