Summer Sips

At our tasting room we love to host monthly wine classes! In our last talk, we introduced a selection of fun beverages to beat the heat with. Honoring summer, we took our class out to the patio! Along with an array of perfect porch-sitting snacks, we introduced these cool drinks:

• Sauv Blanc Spritzer

• Sangria

• Reisling Granita

• Cider Granita with Dragon Fruit Puree

• Rosé Spritzer

• Thai Mule

If you missed the class, don’t worry! We will walk you through how to make all of them - starting with the top three.

We hope you love these Summer Sips as much as we do. Be the hostess with the most-est this summer with these fantastic recipes!

We will be serving granitas in our tasting room throughout the summer. All bottles used in the recipes below are for purchase in store as well!

Cheers!

Sauv Blanc Spritzer about 4 servings

• Ice

• 1 bottle of Sauvignon Blanc, chilled (We used Stemilt Creek)

• 1 Tbs Pineapple Som

• 2 Tbs Simple Syrup

• 15-20 drops of Orange Bitters (optional)

• 2 cans of Sparkling Water (We used sparkling water with lime essence)

• 8 oz of Candied Lemon Peels (Or make your own)

In a pitcher pour wine, pineapple som, simple syrup, and bitters (if using). Stir to combine.

Distribute about 6 oz of the mixture per glass. Top the glass with 6 oz of sparkling water. You can adjust the amount of simple syrup and sparkling water to taste.

Serve over ice and garnish with a candied lemon peel.

Sangria about 4 servings

Wine Base

• 1 bottle of Red Wine, chilled (We used Archibald James Merlot)

• 1 Blood Orange

• 8 - 10 Strawberries

• 1/2 cup of Blueberries

Sangria

• Ice

• Wine Base

• 2-3 Tbs Simple Syrup

• 2 cans of Sparkling Water (We used sparkling water with lime essence)

• 1 Limes, cut in thin rounds for garnish

• 1/2 cup of Strawberries, quartered for garnish

Make the wine base. Slice the orange into small rounds. In a glass jar, combine the red wine, orange slices, strawberries, and blueberries. Let sit overnight.

Once the wine base has set, add the simple syrup into the mixture and mix until incorporated. Pour 6 oz over ice per serving and top with 6 oz of sparkling water (adjust to taste).

Garnish with lime rounds and strawberry quarters.

Reisling Granita about 4 servings

• 1 bottle of Reisling, chilled (We used Stemilt Creek’s Sweet Adelaide)

• 2-3 Tbs of Simple Syrup

You can make this a few ways: with an ice cream maker or with your freezer and a blender.

Ice Cream Maker

Follow the instructions as follows for your ice cream maker. Pour wine and simple syrup into ice cream maker. Ready to serve when the mixture is a nice “slushie” consistency.

Freezer and Blender

Pour wine and simple syrup into a rimmed baking sheet. Let sit for about 6 hours - or until the wine is just beginning to take on a slushie texture, but not frozen solid.

Use a spatula to scrape the wine-syrup mixture into a blender. Blend. If it becomes too runny, you can blend in more ice. Once you reach the perfect granita consistency, it is ready to serve!

Cider Granita with Dragon Fruit Puree about 4 servings

• 1 bottle (750 mL) of a Dry or Semi-Dry Cider, chilled (We used Archibald James 520 Barrel Blend)

• 2-3 Tbs of Dragon Fruit Puree Syrup

You can make this a few ways: with an ice cream maker or with your freezer and a blender.

Ice Cream Maker

Follow the instructions as follows for your ice cream maker. Pour cider and puree into ice cream maker. Ready to serve when the mixture is a nice “slushie” consistency.

Freezer and Blender

Pour cider and puree syrup into a rimmed baking sheet. Let sit for about 6 hours - or until the cider-puree mixture is just beginning to take on a slushie texture, but not frozen solid.

Use a spatula to scrape the mixture into a blender. Blend. If it becomes too runny, you can blend in more ice. Once you reach the perfect granita consistency, it is ready to serve!

Rosé Spritzer about 4 servings

• Ice

• 1 bottle of Rosé (We used Stemilt Creek Nettie Rosé)

• 2 Tbs of Simple Syrup

• 15-20 drops of Angostura Bitters

• 2 cans of Sparkling Water (We used sparkling water with lime essence)

• Lime, cut into thin rounds for garnish

In a pitcher, pour wine and simple syrup and stir to combine.

Distribute 6 oz of mixture over ice among glasses.

Top the glass with 6 oz (or to taste) sparkling water and garnish with a lime round.

Last, but not least, the staff pick!

Thai Mule about 4 servings

• Ice

• 1 bottle (750 mL) of Thai’d Up Cider by Archibald James

• 1/2 Tbs of Ginger Simple Syrup

• 2-4 Tbs of Spice 54

• 1-2 Limes, cut into small wedges for garnish

In a pitcher, stir together the cider, ginger simple syrup, and spice 54.

Distribute 6 oz of the mixture over ice in glasses or frozen copper mugs.

Garnish with lime wedges.

Recipes by Seth Cohen

Post by Madison Nicole