recipes whiskey wine

Wine Cocktails – Our New Favorite Way to Consume Leftover Wine

January 29, 2018

Wine bottles are just too big, especially for someone like me who likes wine, but infrequently gets into a wine mood. If each bottle was a quarter of the size of the traditional 750 mL, I could open a bottle of Zinfandel, then a bottle of Merlot, and then switch over to a Rosé in one night without having to shove half open bottles into the fridge. The reality is, it’ll be untouched until a week later when it gets tossed, accompanied by some guilt because I don’t buy the cheapest of wines. Maybe it’s my noncommittal personality, but after a glass or two of the same wine, I get bored and start looking for something new.

Recently, I’ve been consuming wine in a different way than the conventional. Wine cocktails are giving leftover wine a new life in my household and the possibilities are endless for adventurous mixologists like me (and most likely you!). Here are two similar cocktails I’ve made with leftover Zinfandel, one with rye whiskey and one with rye and smoky scotch. You can play around with different varieties, but if you use a more acidic red you can probably omit the lemon. The tannins are a great addition to whiskey based cocktails, so go have fun trying these recipes or go invent your own!

Red Velvet #1
  • 1 oz rye whiskey
  • 1/2 oz amaro
  • 1/2 oz lemon juice
  • 1/2 oz honey syrup
  • 1 1/2 oz Zinfandel (red wine)

Shake all ingredients in a shaker with ice. Strain into a double rocks glass with an ice cube. Garnish with one Luxardo cherry.

Red Velvet #2
  • 1 oz rye whiskey
  • 1/4 oz single malt scotch
  • 1/4 oz Domaine de Canton ginger liqueur
  • 1/2 oz lemon juice
  • 1/2 oz honey syrup
  • 1 1/2 oz Zinfandel (red wine)

Same as Red Velvet #1.

 

Honey Syrup

Combine 2 parts honey with 1 part water in a microwavable container. Microwave on high for 10 seconds and mix with a spoon until all of the honey dissolves. Repeat the heating process if needed.

 

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