Wine Cocktails

25 recipes, including Red Mimosa, Wine Sour, Tinto de Verano (and Calimocho / Pé Sujo).

25 Wine cocktail recipes, with ingredients and how to make them.

Red Mimosa — A twist on the brunch classic that swaps sparkling wine for the acidity or sweetness of red wine.
Wine Sour — A technical drink that showcases the body of the wine, with a velvety texture.
Tinto de Verano (and Calimocho / Pé Sujo) — Built right in the glass for maximum refreshment.
Wine & Tonic — A wine take on the classic highball, all about aromatics.
Brazuka Sour — Inspired by the New York Sour, using a float for visual and sensory impact.
Caipivinho — A caipirinha topped with dry red wine.
Banzeiro — A cachaça sour with a dry red wine layer and a citrusy ginger foam.
New York Sour — A whiskey sour with egg white and a floating layer of dry red wine.
Limoncello Spritz — A citrusy spritz of limoncello and sparkling wine, finished with lime wheels.
Pineapple Devil's Margarita — A pineapple margarita with a floating layer of dry red wine, Devil's Margarita style.
Devil's Margarita — A classic margarita with a floating layer of dry red wine for visual and flavor contrast.
Apple Tinto de Verano — A riff on Spain's summer wine: dry red wine with tangerine syrup, diced apple, and orange juice, topped with sparkling water.
Orvalho — A pale spritz of vodka and dry white wine, with lemon and thyme.
Aperol Spritz — Italian 3-2-1 classic: prosecco, Aperol, and soda water, served in a wine glass with an orange slice.
Hugo Spritz — Floral spritz of elderflower liqueur, prosecco, soda water, and mint.
Carmim — Red wine spritz with limoncello and orange juice, lengthened with soda water.
Negroni Sbagliato — The "mistaken" Negroni: Campari and sweet red vermouth lengthened with prosecco in place of gin.
Jaboo Spritz — Spritz of jabuticaba liqueur and brut sparkling wine, brightened with a touch of lemon.
Bellini — Brunch classic: prosecco and peach purée, served in a chilled flute.
Mimosa — Brunch classic: fresh orange juice and brut sparkling wine, equal parts in a flute.
Kir Royal — French aperitif: crème de cassis in the bottom of a flute, topped with brut sparkling wine.
Clericot — Pitcher punch of white or sparkling wine, chopped fruit, and orange liqueur — barbecue summer in a glass.
Champagne Cocktail — Jerry Thomas classic: a sugar cube soaked in Angostura, topped with brut sparkling wine.
Adonis — Classic stirred aperitif of sherry, sweet red vermouth, and orange bitters, in a coupe.
Bicicletta — Milanese aperitif of Campari, dry white wine, and soda water, in a highball.