I’m often surprised I don’t see more wine cocktails. Sure, there’s sangria, mimosas and the like, but wine can also hold a variety of the characteristics we seek in a good everyday mixing ingredient: acidity, sweetness, and aroma. For this wine cocktail I wanted intense dark fruit flavors. Muddled blackberries evoke the jamminess of the wine, which paired well with the spice of a bold rye whiskey.
- Add blackberries and simple syrup to your mixing glass and softly muddle, just enough to break apart the blackberries. Add the remaining ingredients.
- Fill your mixing glass with ice and shake for 10 seconds, until frothy and icy cold. Double-strain through a fine mesh strainer over ice into an old-fashioned glass. Double-straining prevents the berry seeds/pulp from clouding the drink and getting stuck in your teeth.
- Garnish with a few blackberries and enjoy.
NOTESFor the red wine in this recipe, use something full-bodied and fruit-forward. I used a Cabernet Sauvignon, but a Merlot or a Malbec might also make for a good choice.
(images by HonestlyYUM)