Wanna kick it up a notch? Check out this recipe for Pink Moscato Lemonade!
Wanna kick it up a notch? Check out this recipe for Pink Moscato Lemonade!
Mix all liquid together in a large pitcher. Add raspberries. Refrigerate until chilled.
Pomegranate is a wonderful summer flavour that blends so well with Zinfandel. The Pomegranate’s earthy, rich juice balances with Zinfandel’s spicy, robust grapes creating a delicate spicy sweetness that has a particular uniqueness on the first sip and leaves you wanting more.
The next time you’re looking for a quick easy way to cool you down try this deliciously refreshing Pomegranate Spritzer:
¾ part Island Mist Pomegranate Zinfandel
¼ part Club Soda or Lemon-Lime Soda
Ice Cubes
Fill a glass with ice cubes, then fill ¾ with Island Mist Pomegranate Zinfandel and top up the rest of the way with Club Soda, or if your prefer a little bit of extra sweetness use your favourite Lemon-Lime Soda. If you’re looking for something a little more fancy to serve to your friends, garnish with a few pomegranate seeds and a wedge of lemon.
Recipe: 4 ounces red wine 2 ounces grenadine lemon-lime soda, chilled Directions: Fill a collins glass with ice. Pour in the grenadine and red wine. Fill the glass with lemon-lime soda. Gently stir and serve with a twist of lemon. Serves 2.
Recipe:
4 ounces red wine
2 ounces grenadine
lemon-lime soda, chilled
Directions:
Fill a collins glass with ice. Pour in the grenadine and red wine. Fill the glass with lemon-lime soda. Gently stir and serve with a twist of lemon.
Serves 2.
Most people have probably not considered Pinot Noir and tequila as a good fit together. Let this recipe for a Red Splash make a believer out of you.
Cinco De Mayo is a traditional Mexican celebration that falls on May 5th of each year. It is most often enjoyed with food, drink, music and dancing and Sangria is naturally standard fare for any Mexican celebration.
Recipe:
2 large juiced oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
¼ cup granulated sugar (I like to use superfine sugar)
¼ cup Triple Sec
One 750 ml bottle red wine, chilled
Directions:
1. Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours.
2. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit and pulp; serve immediately.
*The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that isn’t possible, give it an absolute minimum of two hours to sit.
**You can easily double or triple the recipe – just switch to a punch bowl instead of a pitcher.
(Recipe from Cook’s Illustrated Photo Credit: My Recipes.com)
The trendy Merlot’s fruit forward style accented by luscious black raspberries. Serve with opened faced prime rib sandwiches.
The trendy Merlot’s fruit forward style accented by luscious black raspberries. Serve with opened faced prime rib sandwiches.
6 oz. Island Mist Black Raspberry Merlot
1 oz. Melon Liqueur
1 oz. Vodka
Pour all ingredients over ice and stir. Garnish with a piece of melon and enjoy.
Pair this with open-faced sandwiches with your favourite fillers; try mixing mayonnaise with different spices for a variety of sandwich flavours, such as hot chilies, jalapeos or red curry.
