MIXOLOGY
W I N E C O C KTA I L S
VINO VARIETY
With many different styles available, there’s a
wine cocktail to please every drinker’s palate
BY SALLY KRAL
A
s mixology has grown in popularity—particularly among
millennial consumers—so too has wine, notes Austin
Hope, president and winemaker of Hope Family Wines.
“There’s no question that the cocktail scene is exploding with
popularity right now, but the wine scene is equally cool,” he says.
Tad Carducci, mixologist and cofounder of beverage
consulting company Tippling Bros., also notices increased
exposure to and interest in wine among younger consumers of
legal drinking age. “Wine in general has become much more
accessible to millennials, so it’s a familiar, recognizable and
intriguing base for cocktails,” he says. “It engages people.”
80 M A RKE T WATCH | OCTOB ER 2 015
Indeed, by adding wine to cocktails, mixologists offer a
new way to enjoy a familiar beverage, appealing to a desire for
enticing drinking experiences. “Consumers are already familiar
with many of the wine taste profiles—more so now than ever
before—so they’re curious to see how those profiles come
through in a cocktail,” says Jacques Bezuidenhout, partner
PHOTO BY MONA SHIELD PAYNE
of San Francisco bar Forgery. “People have been drinking sangria
for years, so the idea of wine in a mixed drink isn’t outlandish.”
Whether consumers are looking for a change from their
usual wine drinking habits, seeking a lower-alcohol alterna-
tive to a spirits-forward drink, or simply interested in complex
Wine brings out unexpected cocktail flavors. The
Summer Dress (opposite) blends Chardonnay with pear
vodka, aloe liqueur, grapefruit and lemon juice. White
Port stars in the First Wind (above), which also includes
cucumber, agave, tonic and cilantro. The Dr. Tequila
(right) mixes Riesling, Tequila, Scotch and lemon juice.
and unexpected drinking experiences, wine cocktails fit the
bill. “Bartenders are looking everywhere now to find new and
creative flavors for their drinks,” says Bezuidenhout, who’s
also the brand ambassador for Partida Tequila. “Wine provides
one of those avenues.”
Sangria Savvy
Many mixologists and wine professionals point to drinks like
the Mimosa and sangria as the introduction for most consumers
to wine-based concoctions. “Traditionally, wine-based cocktails
have used sparkling wine or taken the form of sangrias,” says
Lou Constant, vice president of global accounts development
at Ste. Michelle Wine Estates. He adds that the trend among
today’s consumers is to seek premium ingredients and more
experimental versions of these classic wine cocktails.
This approach is apparent in Miami at the Mondrian South
Beach hotel’s Momo Sushi Shack, where the sangria offerings
go beyond the usual blend of red wine, brandy and fruit to
offer something more unique. The Watermelon Rose Sangria
($11 a glass; $32 a carafe) features Château Minuty M rosé,
Grand Marnier orange liqueur, and watermelon juice and
wedges, while the Lychee Passion Sangria ($11; $32) mixes
The Seeker Riesling with Hana Lychee sake, passion fruit
purée and fresh lychees. At Verde, a restaurant and bar located
in the Pérez Art Museum Miami, the Bayfront Sangria ($12)
is made with Mionetto Organic Prosecco, Pavan liqueur,
blackberries, blueberries and cantaloupe.
While the trend with sangria is to experiment with different
liqueurs and styles of wine, Mimosas today feature varying
types of fruit juices rather than the expected orange juice.
Carducci’s Mango Mimosita ($11 at Mercadito Red Rock in
Las Vegas) comprises Canals Canals Classic Brut Nature Cava,
mango nectar and El Yucateco Green Chile habanero hot
sauce. At the Andaz Wall Street hotel’s Dina Rata bar and
bistro in New York City, the Apple Ginger Mimosa ($16)
features Terrazzo Extra Dry Prosecco, apple and cranberry
juices, and house-made ginger syrup.
“When you pair something familiar with something unex-
pected and fun, it sparks curiosity,” says Sarah Karakian, head
bartender at Measure Lounge at the Langham Place Fifth
Avenue hotel in New York City. “Today’s drinkers love revis-
iting the classics, but are willing to take a risk when it’s done
OC TOBER 2015 | M ARKET WATC H 81
right.” She says the best-selling wine a citrus garnish.” Guest favorite the Lillet
cocktail at her venue is the Douro Spritz ($10), created by former manager
Spritz ($15), combining Fonseca Siroco Damon Gravina, comprises Vincenzo
White Port, Valdo Prosecco, fresh Toffoli Frizzante Prosecco, Lillet Blanc
lemon juice and tarragon. aperitif and The Bitter Truth Grapefruit
bitters. “These drinks tend to be lower in
Light Libations alcohol, so they pack a lighter punch,”
Spritzers and similar drinks are partic- Oser adds.
ularly popular with consumers seeking Thanks to the sophistication of today’s
a lighter alternative to a traditional mixologists, just because a wine cocktail
cocktail, but one that still has inter- may have lower alcohol content doesn’t
esting components. “Wine-based mean it’s lacking in flavor or complexity.
cocktails allow people to enjoy the “Ste. Michelle was a part of the Shake the
flavors and nuances of a cocktail Vine wine cocktail competition at this
without the sometimes unwanted year’s Tales of the Cocktail, and we saw a
kick of high-proof spirits,” says Malachi number of different flavors in the
Topping, head mixologist and super- contestants’ cocktail entries,” Constant
visor of the Thoroughbred Club at the says. Zachary Patterson, co-owner of
Belmond Charleston Place hotel in Los Angeles bar Melrose Umbrella Co.,
Charleston, South Carolina. The bar won the competition with his Summer
offers three spritzer-style wine cocktails Dress cocktail, mixing Red Diamond
(all $30 a four-serving pitcher) that are Chardonnay, Grey Goose La Poire vodka,
The Paso Mimosa puts a new spin on the
popular with customers. The Jalapeño traditional recipe by using white wine, rye Chareau aloe liqueur, oro blanco grape-
Basil Spritzer comprises the 2012 Avinyó whiskey, a splash of Prosecco and orange bitters. fruit, fresh lemon juice and simple syrup.
Brut Reserva Cava, sliced jalapeño,
basil leaves, lemon wheels, house-made sour mix, lemon-lime Complex Creations
soda and sparkling water; the Blue Rose Spritzer features the “People have always enjoyed some of the more straight-forward
2012 Avinyó Brut Reserva Cava, rosemary sprigs, blueberries, wine-based drinks like sangria and such sparkling cocktails as
simple syrup, cranberry juice and sparkling water; and the the Bellini,” says Andy Seymour, beverage educator and owner
Pimm and Proper is made with the 2012 Avinyó Brut Reserva of New York City–based beverage education and consulting
Cava, Pimm’s No. 1 liqueur, muddled lemon and mint, peach business Liquid Productions. “These cocktails offer dynamic
nectar, simple syrup, and peach iced tea. flavor and are easy to drink. That said, as the world of cocktails
“We’ve had a lot of success playing with classic Prosecco-based has gotten more complex, bartenders and consumers alike are
spritzers, inspired by the traditions in Italy and Austria,” says looking to elevate what they make and drink.”
Mandy Oser, owner of Ardesia Wine Bar in New York City. “The One notable way mixologists create complexity in their
key is to find a Prosecco that isn’t too sweet and then to blend it wine cocktails is by incorporating different spirits and liqueurs
with a fruit-based liqueur and often a few splashes of bitters, with into their creations. At Forgery, Bezuidenhout’s Dr. Tequila

Wine-Based Cocktail Recipes

PASO MIMOSA DR. TEQUILA FIRST WIND
By Austin Hope By Jacques Bezuidenhout By Andy Seymour
Ingredients: Ingredients: Ingredients:
1½ ounces Treana White; 1½ ounces Dr. Loosen Riesling; 2 ounces Fonseca Siroco White Port;
½ ounce Highspire rye whiskey; 1½ ounces Partida Blanco Tequila; 1½ ounces Fever-Tree tonic water;
Splash Zonin Brut Prosecco; 2 bar spoons Laphroaig 10-year-old ¾ ounce fresh cucumber juice;
Dash Fee Brothers Orange bitters; single malt Scotch whisky; ¼ ounce agave nectar;
Orange twist. ½ ounce lemon juice; 1 bunch cilantro leaves;
½ ounce simple syrup; Cucumber, peeled and quartered lengthwise.
Recipe: Egg white.
In a flute glass, combine wine, whiskey and Recipe:
orange bitters. Top with Prosecco and Recipe: Muddle cilantro and agave in a cocktail
PHOTO BY KATIE BURTON

garnish with an orange twist. In an ice-filled cocktail shaker, combine shaker. Add Port, cucumber juice and ice.
wine, Tequila, Scotch, lemon juice, simple Shake and strain into an ice-filled Collins
syrup and egg white. Shake and strain into glass. Top with tonic water and garnish
a coupe glass. with a cucumber spear.

82 M A RKE T WATCH | OCTOB ER 2 015

Spritzers like the Pimm and Proper, Blue Rose and Jalapeño Basil (left) are lighter options, while the Red and Black (right) incorporates spirits.
($12) blends different spirits with wine to create multi-layered
flavors: Dr. Loosen Riesling, Partida Blanco Tequila, Laphroaig
10-year-old single malt Scotch whisky, lemon juice, simple
syrup and egg white. Also touting various different spirits in
addition to wine, Shake the Vine competition finalist Jair
Bustillos—a mixologist for Southern Wine & Spirits of
Nevada in Las Vegas—created A New Chateau, comprising
Anew Riesling, Gran Torres orange liqueur, Azzurre vodka,
lemon juice, simple syrup, muddled honeydew melon and
kumquats, and mint that’s soaked in Green Chartreuse liqueur.
At Washington, D.C. restaurants Fiola and Fiola Mare, bar
manager Luca Giovannini enjoys working with sparkling wine
when making unique cocktails. “Guests love the fizz of spar-
kling wine, but they’re always looking for something special,”
he says. “That’s where we bartenders find ourselves creating
new concoctions to make the classic glass of sparkling wine
more interesting.” At Fiola Mare, his Uno Speciale ($15) blends
Valdobbiadene DOCG Prosecco (brand varies), Cappelletti
aperitif, Tanqueray gin, Fee Brothers Peach bitters and a sugar
cube, while his Bevilla ($15) features Valdobbiadene DOCG
Prosecco (brand varies), Bols genever, Cocchi Rosa aperitif,
lemon juice and house-made ginger syrup. Similarly sparkling
and complex, The Wobbly Vespa ($10) at Ardesia features
Vincenzo Toffoli Frizzante Prosecco, Caravella limoncello,
San Polo Sangiovese and basil.
“Wine-based cocktails are constantly progressing,” says
Hope of Hope Family Wines. “Take the traditional Kir Royale,
which is a mixture of Champagne and crème de cassis liqueur.
This age-old drink represents how simple a wine cocktail can
be. But today, as mixology is in vogue, I find wine-based cock-
tails to be more complex, often with the incorporation of
bitters, interesting syrups and botanicals.” In addition to
making wines, Hope produces the 100-percent rye whiskey
brand Highspire and has concocted numerous drinks that mix
Hope Family wines with the spirit. The Red and Black cock-
tail combines Treana Red, Highspire, Gabriel Boudier Crème
de Cassis de Dijon liqueur and fresh lemon juice, and the Paso
Mimosa blends Treana White, Highspire, Fee Brothers Orange
bitters and Zonin Brut Prosecco.
84 M A RKE T WATCH | OCTOB ER 2 015
Fortified Focus
Beyond sparkling and still wines, dessert wines like Port and Sherry
are finding their way onto an increasing number of cocktail menus.
Liquid Productions’ Seymour notes his own inclination toward
Port. “The category has so much to offer—from the lighter styles
of white and pink Port as refreshing aperitifs to a ruby Port as the
base of a really rich cocktail to pair with food,” he says. For
Kobrand Wine & Spirits, Seymour created cocktails using Ports
from the company’s portfolio. The First Wind features Fonseca
Siroco, fresh cucumber juice, agave nectar, Fever-Tree tonic water
and muddled cilantro, and Jack the Spy mixes Croft 10-year-old
Tawny Port, Bulleit rye whiskey and Aperol aperitif.
At Measure Lounge, the Cognac Julep ($17) blends Fonseca
Bin No. 27 Port with Rémy Martin 1738 Cognac, spearmint
and blackberries. “As a bartender, it’s my job to cater to my
guests and surprise them every once in a while,” Karakian says.
“Wine-based cocktails are my go-to when someone challenges
me to make them ‘something interesting.’”
The beverage menu at Forgery has a heavy focus on Sherry.
The barrel-aged La Perla cocktail ($11) features Domecq
Manzanilla Sherry, Partida Reposado Tequila and Mathilde
Pear liqueur. In 2005, Bezuidenhout won the first-ever Vinos
de Jerez Sherry Cocktail Competition, and he’s served as a
judge at the event each subsequent year. “I’ve seen wine-based
cocktails become more common on great cocktail lists, with
more drinks being made with different types of wine,” he says.
“I have definitely seen an increasing number of Sherry, Port
and Madeira cocktails on lists, and I think that’s a result of
bartenders seeking new flavors and ingredients. Bartenders
continue to care about providing great and diverse options for
their guests, and wine plays a big role in that right now.”
Indeed, with so many different wine styles to choose from,
mixologists have seemingly unlimited options when it comes
PHOTO BY (RIGHT) KATIE BURTON
to creating wine-based cocktails to meet drinkers’ desires.
“The world of wine is so vast, with such a wide variation of
flavors,” Thoroughbred Club’s Topping says. “You can always
find one to fit your needs.”  mw
Sally Kral is an Ithaca, New York–based freelance writer.