Picture this: a warm summer evening, good company, and a perfectly chilled glass of wine-based refreshment in hand. Whether you’re hosting a backyard gathering or simply unwinding after a long day, these 24 exquisite wine drink recipes will transform your ordinary moments into extraordinary experiences. From fruity sangrias to sophisticated spritzers, get ready to discover your new favorite sip that’s sure to impress and delight.
Strawberry Wine Sangria
A perfect pitcher of strawberry wine sangria has become my go-to for summer gatherings after I first tried a version at a friend’s backyard barbecue last July. There’s something magical about how the fresh strawberries mingle with the wine and citrus that makes everyone ask for the recipe.
Ingredients
– 1 bottle of dry white wine (I usually grab a crisp Pinot Grigio)
– 1 cup of strawberry vodka
– 2 cups of fresh strawberries, hulled and sliced
– 1 large orange, sliced into thin rounds
– 1 lemon, sliced into thin rounds
– 1/4 cup of simple syrup
– A splash of club soda
– A handful of fresh mint leaves
Instructions
1. Wash and hull 2 cups of fresh strawberries, then slice them into 1/4-inch thick pieces.
2. Slice 1 large orange and 1 lemon into thin rounds, about 1/8-inch thick, removing any seeds you spot.
3. Combine the sliced strawberries, orange slices, and lemon slices in a large pitcher.
4. Pour 1/4 cup of simple syrup over the fruit and gently muddle with a wooden spoon to release some juices (tip: don’t over-muddle or you’ll get cloudy sangria).
5. Add 1 cup of strawberry vodka to the pitcher and stir to combine.
6. Pour in the entire bottle of dry white wine and stir everything together thoroughly.
7. Cover the pitcher with plastic wrap and refrigerate for at least 4 hours (tip: overnight is even better for maximum flavor infusion).
8. Just before serving, add a splash of club soda to give it some fizz.
9. Gently stir in a handful of fresh mint leaves (tip: tear them slightly to release their aroma).
10. Serve over ice in tall glasses, making sure each serving gets plenty of fruit.
You’ll love how the strawberries become wine-soaked and tender while the citrus keeps everything bright and refreshing. The mint adds that perfect herbal note that makes this sangria feel extra special served in mason jars with colorful paper straws.
Peach and Wine Slush
Remember that sweltering summer afternoon when I accidentally created my favorite frozen treat? I was trying to use up some overripe peaches and leftover wine, and what emerged from my blender was pure magic—this refreshing peach and wine slush that’s become my go-to summer cooler. It’s the perfect solution for when you want something frosty and fruity without the fuss of traditional cocktails.
Ingredients
– 2 cups of frozen peach slices (about 3-4 medium peaches)
– 1 cup of your favorite white wine (I usually grab a crisp Sauvignon Blanc)
– 1/4 cup of simple syrup
– A generous squeeze of fresh lime juice (about 1 tablespoon)
– A handful of fresh mint leaves
– A couple of ice cubes if your peaches aren’t completely frozen
Instructions
1. Combine the frozen peach slices, white wine, simple syrup, and fresh lime juice in your blender pitcher.
2. Add the fresh mint leaves to the mixture—I like to gently crush them between my fingers first to release their oils.
3. Blend everything on high speed for about 45-60 seconds until the mixture becomes completely smooth and slushy.
4. Check the consistency—if it’s too thick, add 1-2 ice cubes and blend for another 15 seconds. Tip: For the best texture, make sure your peaches are fully frozen solid before blending.
5. Pour the slush immediately into chilled glasses to prevent melting. Tip: I always keep my glasses in the freezer for 10 minutes before serving frozen drinks.
6. Garnish each glass with an extra mint sprig and a thin peach slice if you’re feeling fancy. Tip: If your slush separates while sitting, just give it a quick stir with a spoon before serving.
This slush has that perfect icy-crunchy texture that melts into a smooth, wine-forward sip with bright peach notes. Try serving it in sugar-rimmed glasses for an extra touch of sweetness, or blend in a few raspberries for a beautiful pink hue—it’s equally delicious as a sophisticated dessert or a poolside refresher.
Spiced Mulled Wine
Zesty aromas of cinnamon and citrus always transport me back to that first chilly autumn evening when I discovered how magical homemade mulled wine could be—it’s become my go-to cozy drink ever since. There’s something so comforting about simmering spices and wine together while the leaves change outside my kitchen window. I love making a big batch to share with friends during game nights or after a long walk in the crisp fall air.
Ingredients
– A bottle of dry red wine (like Cabernet or Merlot)
– About ½ cup of granulated sugar
– A couple of whole cinnamon sticks
– A small handful of whole cloves
– A few strips of orange peel (just the zest, no white pith!)
– A splash of brandy (optional, but so good)
Instructions
1. Pour the entire bottle of red wine into a large, non-reactive pot or Dutch oven.
2. Add the ½ cup of granulated sugar to the wine.
3. Drop in the cinnamon sticks, whole cloves, and orange peel strips.
4. Heat the mixture over medium-low heat until it reaches 160°F on a kitchen thermometer, which should take about 10-12 minutes—never let it boil to preserve the alcohol and flavor.
5. Reduce the heat to low and let the wine simmer gently for 20 minutes to allow the spices to infuse fully.
6. Stir in the splash of brandy if using, and simmer for another 2 minutes.
7. Remove the pot from heat and let it sit for 5 minutes to allow the flavors to meld.
8. Use a fine-mesh strainer to remove and discard the whole spices and orange peel.
9. Ladle the warm mulled wine into mugs, serving immediately.
Mellow and warmly spiced, this mulled wine fills your mug with deep, aromatic flavors that soften any autumn chill. The gentle heat coaxes out the cinnamon and clove notes without overpowering the wine’s richness. I love garnishing each serving with a fresh orange slice or cinnamon stick for an extra festive touch—perfect for sipping by the fire or sharing during holiday gatherings.
Wine Spritzer with Citrus
Browsing through my grandmother’s old recipe cards last weekend, I stumbled upon her classic wine spritzer recipe – the perfect inspiration for this crisp autumn afternoon when I’m craving something light and refreshing. Nothing beats that nostalgic feeling of recreating family recipes with my own little twist.
Ingredients
– 1 bottle of your favorite white wine (I usually grab a crisp Sauvignon Blanc)
– 2 cups of chilled club soda
– 1 juicy orange
– 1 fresh lemon
– A couple of ice cubes
– A few fresh mint leaves for garnish
Instructions
1. Chill your white wine in the refrigerator for at least 2 hours before making the spritzer – cold wine makes all the difference in a refreshing drink.
2. Cut the orange in half and squeeze the juice from one half directly into a large pitcher, catching any seeds with your other hand.
3. Slice the remaining orange half into thin rounds and drop them into the pitcher for visual appeal and extra citrus flavor.
4. Cut the lemon in half and squeeze the juice from one lemon half into the same pitcher.
5. Slice the remaining lemon half into thin rounds and add them to the pitcher with the orange slices.
6. Pour the entire chilled bottle of white wine into the pitcher with the citrus juices and slices.
7. Slowly add 2 cups of chilled club soda to the pitcher – pouring gently helps maintain the bubbles.
8. Stir the mixture exactly 5 times with a long spoon to combine everything without losing carbonation.
9. Fill each serving glass about halfway with ice cubes – using larger cubes prevents quick dilution.
10. Pour the wine spritzer mixture over the ice in each glass, making sure to include some citrus slices in each serving.
11. Garnish each glass with a fresh mint leaf placed gently on top of the drink.
Nothing beats that first sip – the crisp wine base gets brightened by the citrus notes and the club soda adds the perfect effervescent lift. I love serving these in tall glasses with colorful straws for summer parties, or you could even freeze some edible flowers into ice cubes for an extra elegant touch at dinner gatherings.
Frozen Wine Margaritas
Brace yourselves, friends—I discovered this frozen wine margarita recipe during last summer’s heatwave when my air conditioning decided to take an impromptu vacation, and it quickly became my go-to poolside rescue. There’s something magical about blending wine into a frozen cocktail that feels both sophisticated and refreshingly simple, perfect for those days when you want something special without the fuss of complicated mixology.
Ingredients
– 1 cup of your favorite white wine (I usually grab a crisp Sauvignon Blanc)
– 1/2 cup of tequila (silver works best for that clean kick)
– 1/4 cup of fresh lime juice (about 2-3 juicy limes)
– 2 tablespoons of orange liqueur (like Cointreau or Triple Sec)
– 2 tablespoons of simple syrup (homemade or store-bought)
– A generous handful of ice cubes (about 2 cups)
– A pinch of coarse salt for the rim (optional, but so worth it)
Instructions
1. Chill your white wine in the refrigerator for at least 2 hours before starting—this helps the mixture freeze faster and avoids dilution.
2. Run a lime wedge around the rim of each glass, then dip the rims into a shallow plate of coarse salt to coat them evenly.
3. Pour 1 cup of chilled white wine into a high-speed blender.
4. Add 1/2 cup of tequila to the blender.
5. Squeeze 1/4 cup of fresh lime juice directly into the blender—straining it through a fine mesh sieve removes pulp for a smoother texture.
6. Measure and add 2 tablespoons of orange liqueur.
7. Pour in 2 tablespoons of simple syrup for balanced sweetness.
8. Drop 2 cups of ice cubes into the blender.
9. Blend on high speed for 30-45 seconds, or until the mixture is completely smooth and slushy with no ice chunks remaining.
10. Immediately pour the frozen margarita into your prepared glasses to prevent melting.
Effortlessly creamy and tangy, this slushy treat boasts a vibrant citrus kick from the fresh lime that dances with the wine’s subtle fruitiness. For a fun twist, try serving it in hollowed-out lime halves or garnish with a sprig of mint for an extra pop of color and freshness.
Cranberry Wine Punch
Just last weekend, I was hosting my annual Friendsgiving and needed a festive drink that could be made ahead of time—this cranberry wine punch was the absolute star of the party, with everyone asking for the recipe after their first sip!
Ingredients
– 1 bottle of dry red wine (I usually grab a Cabernet)
– 2 cups of cranberry juice
– 1/2 cup of orange juice
– 1/4 cup of simple syrup
– A splash of fresh lemon juice
– A couple of cinnamon sticks
– A handful of fresh cranberries for garnish
– Some orange slices for that extra festive touch
Instructions
1. Pour the entire bottle of red wine into a large pitcher. 2. Add 2 cups of cranberry juice to the pitcher. 3. Measure and pour in 1/2 cup of orange juice. 4. Stir in 1/4 cup of simple syrup until fully combined. 5. Squeeze in a generous splash of fresh lemon juice (tip: roll the lemon on the counter first to get more juice!). 6. Drop in 2-3 cinnamon sticks. 7. Cover the pitcher and refrigerate for at least 4 hours to let the flavors meld (tip: overnight is even better for deeper flavor). 8. Just before serving, add a handful of fresh cranberries and a few orange slices to the pitcher. 9. Give everything one final gentle stir. 10. Serve over ice in glasses, making sure each glass gets some of the fruit garnish (tip: use a ladle to avoid splashing!). Ultimately, this punch has a beautiful balance of tart cranberry and warm spice with a smooth, slightly effervescent quality from the wine—I love serving it in mason jars with a cinnamon stick stirrer for that cozy, rustic vibe that makes any gathering feel special.
Red Wine Hot Chocolate
This cozy red wine hot chocolate has become my go-to winter warmer ever since I discovered it during a snowy weekend last year—it’s like a hug in a mug with a sophisticated twist. Trust me, once you try this rich, boozy treat, you’ll never look at regular hot cocoa the same way again.
Ingredients
– 2 cups of whole milk
– 1/2 cup of dry red wine (like Cabernet Sauvignon)
– 1/4 cup of granulated sugar
– 1/4 cup of unsweetened cocoa powder
– A pinch of salt
– A splash of vanilla extract
– A couple of dark chocolate squares, chopped
– Whipped cream for topping
Instructions
1. Pour 2 cups of whole milk into a medium saucepan and set it over low heat.
2. Whisk in 1/4 cup of unsweetened cocoa powder until no lumps remain, which usually takes about 1 minute. Tip: Sift the cocoa powder first to avoid clumps for a smoother drink.
3. Add 1/4 cup of granulated sugar and a pinch of salt, stirring continuously until the sugar fully dissolves, about 2–3 minutes.
4. Increase the heat to medium and stir in 1/2 cup of dry red wine, letting the mixture warm through without boiling—aim for 160°F on a kitchen thermometer, which should take 4–5 minutes.
5. Drop in a couple of chopped dark chocolate squares and a splash of vanilla extract, stirring until the chocolate melts completely and the mixture is glossy, about 1–2 minutes. Tip: Use a high-quality dark chocolate (at least 70% cacao) for a deeper flavor that balances the wine’s tartness.
6. Remove the saucepan from the heat immediately once combined to prevent curdling. Tip: If you see tiny bubbles forming at the edges, it’s ready—don’t let it simmer or the texture can turn grainy.
7. Ladle the hot chocolate into mugs and top with a generous dollop of whipped cream.
Rich and velvety, this drink boasts a deep chocolate base with a subtle wine kick that lingers on the palate. Serve it alongside shortbread cookies for dipping, or garnish with a cinnamon stick to add a warm spice note that complements the red wine beautifully.
Rosemary Wine Lemonade
Tired of the same old lemonade? I was too, until I accidentally created this rosemary wine lemonade during a summer dinner party when I ran out of mixers. This refreshing twist has become my go-to for entertaining—it’s sophisticated enough for guests but easy enough to whip up while chatting in the kitchen.
Ingredients
– 1 cup of fresh lemon juice (about 4-6 lemons)
– ½ cup of granulated sugar
– 2 cups of dry white wine
– 4 cups of cold water
– 3 fresh rosemary sprigs
– A big handful of ice cubes
Instructions
1. Combine ½ cup of granulated sugar with 1 cup of water in a small saucepan. 2. Heat the mixture over medium heat, stirring constantly with a wooden spoon until the sugar completely dissolves, about 3-4 minutes. 3. Remove the saucepan from heat and add 2 fresh rosemary sprigs directly into the hot syrup, letting them steep for 10 minutes to infuse the flavor. 4. Strain the rosemary syrup through a fine-mesh sieve into a large pitcher, pressing gently on the rosemary to extract all the flavorful oils. 5. Pour 1 cup of fresh lemon juice into the pitcher with the rosemary syrup. 6. Add 2 cups of dry white wine to the pitcher. 7. Stir in the remaining 3 cups of cold water until everything is well combined. 8. Add a big handful of ice cubes to the pitcher to chill the lemonade immediately. 9. Garnish with the remaining fresh rosemary sprig for presentation. Keep this tip in mind: always use fresh lemon juice rather than bottled for the brightest flavor. Another pro tip—make the rosemary syrup ahead of time and store it in the refrigerator for up to a week. For best results, chill your white wine beforehand so the lemonade stays cold without diluting too quickly. Knowing this rosemary wine lemonade has that perfect balance of herbal sophistication and citrus brightness makes it worth the extra step. The rosemary adds an earthy depth that plays beautifully against the tart lemon and crisp wine. I love serving it in mason jars with extra rosemary sprigs as stirrers for a rustic touch that always impresses.
White Wine Mojito
Just when I thought mojitos couldn’t get any better, I discovered this white wine version that’s become my go-to summer sipper. I first made these for a backyard barbecue last month, and my friends still text me asking for the recipe—it’s that good! There’s something magical about how the crisp white wine plays with the mint and lime.
Ingredients
– A couple of fresh limes
– A good handful of fresh mint leaves
– About 2 tablespoons of white sugar
– 4 ounces of dry white wine (I usually grab a sauvignon blanc)
– A generous splash of club soda
– Plenty of ice cubes
Instructions
1. Cut one lime into 8 wedges and squeeze the juice from the second lime into a tall glass.
2. Add the mint leaves and white sugar to the same glass.
3. Use a muddler to gently press the mint leaves against the bottom of the glass for about 15 seconds—just until you smell the mint releasing its oils but before the leaves turn dark and bitter.
4. Fill the glass about three-quarters full with ice cubes, making sure they’re packed tightly to keep your drink cold longer.
5. Pour the dry white wine over the ice, using a wine that’s crisp rather than sweet to balance the sugar.
6. Top with a generous splash of club soda, leaving about half an inch of space at the top.
7. Stir everything together with a long spoon for about 20 seconds, making sure the sugar has fully dissolved.
8. Drop in the remaining lime wedges for both flavor and presentation.
My favorite thing about this drink is how the bubbles from the club soda make it feel celebratory while the white wine keeps it sophisticated. The mint comes through bright and fresh without overpowering, and I love serving these in mason jars with extra mint sprigs for a rustic touch—perfect for sipping on the porch as the sun goes down.
Wine Bellini with Peach Puree
Oh my goodness, I first tried this delightful twist on a classic Bellini during a girls’ weekend in Napa Valley, and I’ve been making it for every brunch gathering since—it’s become my signature cocktail that always gets rave reviews!
Ingredients
- 2 ripe peaches, peeled and pitted
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of granulated sugar
- A bottle of chilled Prosecco
- A couple of fresh mint leaves for garnish
- A handful of ice cubes
Instructions
- Cut your peeled and pitted peaches into small chunks and place them in a blender.
- Add 1 tablespoon of fresh lemon juice and 1 teaspoon of granulated sugar to the blender with the peaches.
- Blend the mixture on high speed for about 30 seconds, until it forms a smooth puree with no lumps.
- Pour the peach puree through a fine-mesh strainer into a bowl to remove any fibrous bits, pressing with a spoon to extract all the liquid.
- Fill each champagne flute about one-third full with the strained peach puree.
- Slowly top off each flute with chilled Prosecco, pouring it down the side of the glass to preserve the bubbles.
- Gently stir each drink once with a long spoon to combine the puree and Prosecco without losing carbonation.
- Drop a couple of fresh mint leaves into each glass for a pop of color and aroma.
- Serve immediately while the drink is still cold and bubbly.
Every sip of this Wine Bellini delivers a silky, fruity texture that’s perfectly balanced with the crisp effervescence of Prosecco—it’s like summer in a glass! I love serving these in vintage coupe glasses for an extra touch of elegance, and they pair wonderfully with light appetizers like bruschetta or a cheese plate.
Chilled Wine and Berry Spritz
Remember those sweltering summer afternoons when even the ice in your glass seems to sweat? That’s exactly when I first stumbled upon this magical concoction during a backyard barbecue at my cousin’s place—it was love at first sip.
Ingredients
– 1 bottle of crisp white wine (I usually grab a Sauvignon Blanc)
– 2 cups of mixed fresh berries (whatever looks good at the market)
– 1/4 cup of simple syrup
– A good splash of club soda
– A handful of fresh mint leaves
– Plenty of ice cubes
Instructions
1. Rinse your mixed berries under cool water and pat them completely dry with paper towels.
2. Gently muddle half of the berries in the bottom of a large pitcher using a wooden spoon—just enough to release their juices without turning them to mush.
3. Tip: If you don’t have a muddler, the handle of a wooden spoon works perfectly for this gentle crushing action.
4. Pour the entire bottle of white wine into the pitcher with the muddled berries.
5. Add the remaining whole berries to the pitcher—they’ll float beautifully and continue infusing flavor.
6. Stir in the 1/4 cup of simple syrup until it’s fully dissolved into the wine mixture.
7. Tip: For an extra flavor boost, make your simple syrup by dissolving equal parts sugar and water over low heat, then letting it cool completely before using.
8. Refrigerate the entire pitcher for exactly 2 hours—this chilling time allows the flavors to meld without the berries becoming too soft.
9. Fill tall glasses three-quarters full with ice cubes, making sure they’re nice and frosty.
10. Pour the chilled wine and berry mixture into each glass, leaving about an inch of space at the top.
11. Top each glass with a generous splash of club soda—you should see those lovely bubbles dancing upward.
12. Gently slap a few mint leaves between your palms to release their aroma, then place them atop each drink.
13. Tip: Slapping rather than crushing the mint prevents it from turning brown and bitter in your drink.
14. Give each spritz one final gentle stir with a long spoon before serving immediately.
Oh, the beauty of this drink lies in those tiny berry flecks suspended in the pale gold liquid—each sip delivers bursts of fruity sweetness that play beautifully against the wine’s crisp acidity. I love serving these in mason jars with colorful paper straws for that perfect picnic vibe, and the whole berries at the bottom make for a delightful surprise when you reach the end.
Tropical Wine Cooler
Kicking back on my patio last summer, I realized that sometimes the best recipes come from simply wanting to beat the heat with whatever looks good in the fridge. This Tropical Wine Cooler was born from one of those lazy afternoons, and it’s become my go-to for turning an ordinary day into a mini-vacation.
Ingredients
– A bottle of your favorite crisp white wine (like Sauvignon Blanc or Pinot Grigio)
– A cup of pineapple juice
– A couple of tablespoons of fresh lime juice
– A splash of coconut rum (optional, but so good)
– A handful of fresh mint leaves
– Ice cubes to fill your glass
Instructions
1. Chill your white wine in the refrigerator for at least 2 hours before you start—this keeps everything frosty without diluting the flavors with too much ice later.
2. Pour 1 cup of pineapple juice into a large pitcher.
3. Squeeze 2 tablespoons of fresh lime juice directly into the pitcher (tip: roll the lime on the counter first to get more juice out).
4. Add the entire chilled bottle of white wine to the pitcher.
5. If using, pour in a splash of coconut rum and stir gently with a long spoon.
6. Gently muddle 4-5 fresh mint leaves in the bottom of your serving glass to release their aroma (tip: don’t over-muddle or they’ll turn bitter).
7. Fill the glass with ice cubes, leaving a little room at the top.
8. Slowly pour the wine mixture over the ice, allowing it to mix naturally.
9. Garnish with an extra mint sprig or a thin lime wheel on the rim.
Bright and bubbly, this cooler is all about that tropical tang with a hint of herbal freshness from the mint. I love serving it in tall glasses with colorful straws for a laid-back brunch or pairing it with grilled shrimp skewers—it’s like a vacation in a glass, no passport required.
Apple Cider and Wine Fizz
Very few things signal the arrival of cozy season quite like the scent of warm apple cider. I first tried this fizzy, boozy twist at a friend’s autumn bonfire, and it was such a hit I’ve been making it ever since, usually while wearing my favorite oversized sweater.
Ingredients
- 4 cups of fresh apple cider
- 1 bottle (750 ml) of a dry white wine, like Sauvignon Blanc
- A splash of fresh lemon juice (about 2 tablespoons)
- A couple of cinnamon sticks
- A few thin slices of fresh ginger
- 1 cup of ginger ale or club soda
- A handful of ice cubes
Instructions
- Pour the 4 cups of apple cider into a large saucepan.
- Add the cinnamon sticks and fresh ginger slices to the saucepan. (Tip: Gently crushing the cinnamon sticks with the back of a spoon before adding them helps release more of their warm flavor.)
- Place the saucepan over medium heat and bring the mixture to a gentle simmer, which should take about 5-7 minutes; you’ll know it’s ready when you see small bubbles forming around the edges.
- Once simmering, immediately remove the saucepan from the heat and let it steep, uncovered, for 15 minutes to allow the spices to fully infuse.
- Strain the warm cider mixture through a fine-mesh sieve into a large pitcher to remove the cinnamon sticks and ginger slices.
- Stir in the entire bottle of dry white wine and the 2 tablespoons of fresh lemon juice into the pitcher. (Tip: Using a dry wine balances the cider’s sweetness perfectly and prevents the drink from being too cloying.)
- Refrigerate the pitcher for at least 1 hour, or until the mixture is thoroughly chilled.
- Just before serving, gently stir in the 1 cup of ginger ale or club soda. (Tip: Add the fizzy element last to preserve as much of its carbonation as possible for a lively drink.)
- Fill serving glasses with a handful of ice cubes each.
- Pour the chilled Apple Cider and Wine Fizz over the ice in each glass.
For the final touch, this drink is wonderfully effervescent and carries the warm spice of cinnamon right through each crisp, tangy sip. I love serving it in mason jars with an extra cinnamon stick for stirring, and it pairs beautifully with a sharp cheddar cheese board for the ultimate fall gathering.
Prosecco Wine Mule
This Prosecco Wine Mule has become my go-to celebratory cocktail ever since I accidentally created it during last year’s holiday party chaos. There I was, with half-empty bottles of prosecco and ginger beer, and the result was so delicious my friends still ask for the recipe.
Ingredients
– 4 ounces of your favorite prosecco (about half a standard wine glass)
– 3 ounces of spicy ginger beer (I love the extra kick)
– A good squeeze of fresh lime juice (about half a medium lime)
– A couple of fresh mint leaves for that aromatic touch
– Plenty of ice cubes to keep everything frosty
Instructions
1. Fill a copper mule mug or tall glass completely with ice cubes until the rim is nearly full.
2. Pour 3 ounces of spicy ginger beer directly over the ice, listening for that satisfying fizz.
3. Squeeze the juice from half a fresh lime into the glass, making sure to catch any seeds with your other hand.
4. Gently pour 4 ounces of chilled prosecco down the side of the glass to preserve the bubbles.
5. Lightly smack 2-3 fresh mint leaves between your palms to release their oils, then drop them into the drink.
6. Use a long cocktail spoon to stir everything together with exactly 5 gentle rotations – over-stirring will flatten the bubbles.
7. Let the drink sit for 30 seconds to allow the mint flavor to infuse properly before serving.
Fresh from the first sip, you’ll notice how the prosecco’s delicate bubbles play against the ginger’s spicy warmth. The mint adds this cooling freshness that makes it perfect for toasting special moments, and I sometimes rim the glass with lime juice and coarse sugar for an extra festive touch when hosting brunch.
Herb Infused White Wine Sangria
Unbelievably refreshing and perfect for any gathering, this herb-infused white wine sangria has become my go-to summer drink after discovering it at a friend’s backyard barbecue last month. I’ve since tweaked the recipe to include my favorite fresh herbs from my little patio garden, and it’s been a hit every time I serve it.
Ingredients
– A bottle of crisp white wine (I prefer Sauvignon Blanc)
– A couple of sliced oranges
– A handful of fresh mint leaves
– A few sprigs of fresh rosemary
– A generous splash of orange liqueur
– A cup of sparkling water
– A tablespoon of honey
– A couple of cups of ice cubes
Instructions
1. Pour the entire bottle of white wine into a large pitcher.
2. Slice two oranges into thin rounds, removing any seeds you find.
3. Add the orange slices to the pitcher with the wine.
4. Gently tear about 10-12 fresh mint leaves with your fingers to release their oils.
5. Strip the leaves from two rosemary sprigs and crush them lightly between your palms.
6. Add both the mint and rosemary to the pitcher.
7. Measure and pour in 1/4 cup of orange liqueur.
8. Drizzle 1 tablespoon of honey into the mixture.
9. Stir everything together vigorously for 30 seconds until the honey dissolves completely.
10. Cover the pitcher with plastic wrap and refrigerate for exactly 4 hours to let the flavors meld.
11. Remove the pitcher from the refrigerator and add 2 cups of ice cubes.
12. Pour in 1 cup of sparkling water and give it one final gentle stir.
13. Ladle the sangria into glasses, making sure each serving gets some fruit and herbs.
Absolutely vibrant and herbaceous, this sangria develops incredible complexity as the herbs steep in the wine. The rosemary adds an earthy backbone that plays beautifully against the bright citrus notes, while the sparkling water gives it just the right amount of fizz. I love serving this in mason jars with extra rosemary sprigs as stirrers for a rustic touch that always impresses guests.
Conclusion
Gather your glasses and explore these 24 refreshing wine-based drinks that promise to elevate any occasion. We hope you find new favorites to share with friends and family. Try a recipe, leave a comment with your top pick, and don’t forget to pin this roundup on Pinterest for your next gathering. Cheers to delicious sips!
