Drink Recipes

Lavender Champagne

FEATURING NEW MILLENNIUM SPARKLING WINE

This is a wonderful fall cocktail suitable for all occasions but is a particularly popular choice to serve at weddings. The soothing effects of lavender combined with the sparkling wine provide a lovely balance.

Recipe:

1/2 cup sugar

1/2 cup water

1 tablespoon dried lavender

4 bottles sparkling wine

fresh lavender sprigs for garnish

Directions:

1. Bring sugar and 1/2 cup water to a boil in a saucepan, stirring to dissolve sugar. Stir in dried lavender. Remove from heat. Let cool completely. Strain out lavender. Refrigerate syrup until ready to serve (up to 1 month). Pour about 6 ounces Champagne and 1 1/2 teaspoons syrup into each flute. Garnish each with a lavender sprig.

Serves 16.

Recipe credit: Martha Stewart.com

 

Lemon Drop Champagne Punch

FEATURING NEW MILLENNIUM SPARKLING WINE

Looking for a fun and refreshing drink to beat the heat? Look no further. This lemon drop champagne punch is a fantastic summertime treat.

Recipe:

3 lemons, room temperature

1/2 cup sugar

1 bottle (750 milliliters) Sparkling Wine or Champagne, chilled

3/4 cup vodka, chilled

4 ounces candied lemon peels

Directions:

  1. With a vegetable peeler, remove zest from each lemon in a long, continuous spiral. Juice lemons, and strain pulp (you should have 3/4 cup juice). Set aside.
  2. Heat sugar and 1/2 cup water in a small saucepan over medium-high heat, stirring until sugar has dissolved. Bring to a boil. Remove from heat. Add zest. Let syrup cool completely, about 2 hours.
  3. Pour Champagne, vodka, lemon juice, and syrup into a punch bowl; stir. Serve glasses of punch with candied peels.

Serves 6-8

(Recipe and Photo Credit: Martha Stewart.com)

Mango Citrus Symphony

FEATURING Island Mist Mango Citrus Symphony

A delicious blend of ripe mango flavours and crisp citrus notes combined with the grapefruit, peach, banana, and papaya aromas of Symphony. Pair with spicy foods or sliced mangos.

1 bottle of Island Mist Mango Citrus Symphony
1 cup Triple Sec
1/2 cup frozen fruit punch concentrate
1/2 cup fresh pineapple, cubed
1/2 cup fresh mango, cubed
1 cup of soda water

Combine all ingredients in a large pitcher over ice and serve in your favourite glass, garnish with a slice of pineapple.

Mojito Triple “P”-to

FEATURING Island Mist Pineapple Pear Pinot Grigio

Island Mist Pineapple Pear Pinot Grigio leaps out of the glass with juicy sweet pears, succulent, ripe pineapple, and a bright, flowery fragrance. Firm acidity from the Pinot Grigio gives it mouth watering juiciness and a refreshing finish. A perfect aperitif/cocktail, its crispness primes the palate for food. Pair with all seafood, whether raw, lightly sauteed, grilled or lightly sauced with cream or butter.

1 oz of Sweetened Iced Tea
6 oz Island Mist Pineapple Pear Pinot Grigio
2 oz Ginger Ale
5-6 fresh Mint Leaves
Pineapple Slice for Garnish

Muddle mint leaves and iced tea in a cocktail shaker. Add Island Mist Pineapple Pear Pinot Grigio and shake briskly. Strain into a tall glass and top up with ginger ale. Garnish with pineapple and one of those teeny little umbrellas (available at all fine teeny umbrella garnish outlets or wherever teeny umbrellas are sold.)

 

Mulled White Wine

FEATURING NEW ZEALAND MARBOROUGH SAUVIGNON BLANC

Mulled wine is a cool weather essential that has many variations around the world. It’s deliciously spicy and warming, almost akin to a cold weather sangria and much like sangria, it’s a very affordable cocktail to serve for a large party. Mulled wine is traditionally served warm but this recipe can be served hot or cold and is equally fantastic either way.

Recipe:

2 bottles dry white wine, such as Sauvignon Blanc

1 cup orange Muscat

1 cup apple juice

1/2 cup honey

Juice from 2 lemons + zest of 1 lemon

4 whole star anise

4 cinnamon sticks

12 whole cloves

1 Golden Delicious apple, peeled, cored, halved, and thinly sliced

1 Bartlett pear, cored, halved, and thinly sliced

Directions:

1. in a large saucepan over medium heat add the apple juice, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves and bring to a simmer. Reduce heat to low, and cook for 15 minutes.

-If serving cold: Allow the above spice mixture to cool then mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, add the fruit and serve with ice.

-If serving hot: Add wines to the spice mixture and heat over low heat just until heated through. Add fruit, and divide among mugs.

Serves 12.

(Photo Credit: Martha Stewart.com)

 

Peach Apricot Punch

FEATURING Island Mist Peach Apricot Chardonnay

The dry, ripe character of Chardonnay made refreshing by the addition of fresh picked peaches and apricots. A perfect pairing with barbecue chicken.

1 bottle of Island Mist Peach Apricot Chardonnay
1/2 cup of Peach Schnapps
1/2 cup of Vanilla Vodka
Juice of one lemon
Soda Water
Fresh sliced peaches for garnish

Combine first five ingredients in a large pitcher, add ice and peaches – stir. Pour into your favourite tumbler or wine glass, garnish with the peach slices and enjoy.