Many folks don’t think about wine cocktails much beyond sangria or mimosas, but wine in-and-of-itself can be an amazing base for a satisfying drink.
On May 2, VAEATS publisher Patrick Evans-Hylton led Sassy Sangrias and Other Springtime Wine Cocktails, a Bottles & Bites class at the Hilltop TASTE [LINK] store. In the class folks sampled five different wine cocktails crafted by Patrick, each paired with a scrumptious snack from the TASTE catering kitchen.
Here’s how to make the drinks:
VINOJITO– in the bottom of each glass squeeze a lime wedge and add wedge. Add 1 teaspoon agave nectar and 3-4 fresh mint leaves; with a spoon muddle ingredients. Fill halfway with chilled Pongo Sauvignon Blanc, add several ice cubes, and top with chilled seltzer. Garnish with fresh mint sprig. This was paired with Fig-Almond with Brie crostini from TASTE’s Specialty Catering Menu.
VIVE LA-RITA – in the bottom of each glass squeeze a lime wedge and add wedge. Add 1 teaspoon agave nectar, and garnish with a salted lime wedge. Top with chilled Graham Beck Brut sparkling. Do not add ice. To make the salted lime wedge press cut wedge onto salt on a small plate. This was paired with Honey-Chili Chicken Bites from TASTE’s Specialty Catering Menu.
KALIMOTXO – fill each glass halfway full with El Guia Rioja and top with chilled Coca-Cola. Do not add ice. . Garnish with a skewer laid across top that includes three whole maraschino cherries. This was paired with the Inlet Sandwich with basil mayo on the side from TASTE’s Spring Menu.
STARBRIX COLD BREW – one full day before making the cocktails, add 6 tablespoons dark roasted coffee beans to a bottle of Condundrum Red Blend and re-cork. Set aside at room temperature for at least 24 hours for beans to infuse in wine. To make the cocktail squeeze an orange wedge in the bottom of a glass and add wedge. Add several ice cubes and fill the glass with the infused wine. This was paired with Rare Roast Beef Tenderloin from TASTE’s Specialty Catering Menu.
HAWAII FIVE-OH! – fill each glass halfway with chilled Tre Fili Organic Pinot Grigio then add several ice cubes. Top with chilled pineapple juice and add a drizzle of juice from a jar of maraschino cherries. Garnish with a skewer laid across top that includes a pineapple wedge followed by one whole maraschino cherry. This was paired with Lemon Bar from TASTE’s Spring Menu.
All wines used can be found at one of the TASTE locations across Coastal Virginia and in Richmond. You can swap out the varietal with your favorite vintage; we always pick Virginia wine when available
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