Cocktails: IUWT Fall Edition

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What pairs perfectly with your couch and some heavy knits? A warming cocktail featuring our favorite fall ingredients and select IUWT wines, of course. This weekend, stock the bar cart and treat yourself to one of these cozy drinks.

Autumn Sangria
from Winzerwald Winery

A great transition cocktail from the fruity sangrias of summer to the warm winter Glühwein.

Autumn Sangria mixes the cinnamon and spice of the Glühwein with the delicious apple cider and fresh fruit flavors all served chilled for a special Fall treat.

  • 2 bottles Winzerwald Winery Glühwein
  • 2 cups sparkling cider (or pure apple cider)
  • 1 small pear
  • 1 small green apple
  • 1 small red apple
  • 1 small orange

Pour bottles of Glühwein into a pitcher. Add the cider and stir to mix. Thoroughly rinse and dry all the fruit. Cut thin slices of each fruit and add to the pitcher.

Cover top of pitcher with plastic wrap and refrigerate until ready to serve. This can be prepared a day or two in advance, which will infuse more fruit flavor into the wine and spice into the fruit. Add a few pieces of the soaked fruit to each serving glass. Makes 8 to 10 servings.


14454529_10207241302090455_1697900838_n-1Peach Cobbler
from Butler Winery

  • 1 Part Butler Peach Wine
  • 1 Part E & J Peach Brandy
  • 1 Part White Crème de Cacao
  • 1 Part Heavy Cream
  • Dash of Nutmeg

Serve shaken in martini glass. Garnish with nutmeg.

 

 

 


Ruby '72
from Oliver Winery

Vibrant colors and fall flavors spice up this refreshing and zesty cocktail

  • 5 oz Oliver Maximum Port
  • 3.5 oz Orangina
  • 5 oz lemon juice
  • 5 oz club soda
  • Pinch of zest
  • 2 tsp mulling spice

Stir and pour over ice. Garnish with an orange slice.


Chambouree
from Oliver Winery

Fruity and fun for the perfect tailgate delight

Pour over ice, stir, and garnish with fresh or frozen blackberries.


lemonberry-blushLemonberry Blush
from Owen Valley Winery

  • 3 oz Valley Blush
  • 2 oz Blueberry
  • 1 oz Pink Lemonade
  • 1/2 oz Brown Sugar Syrup (2 cups Brown Sugar 1.5 Water & bring to boil)

Garnish with 5-6 Blueberries. Ice Hand Cracked to Fill Glass