Elegant wine-based cocktails
Showing 1-11 of 11 recipes
A bright, honeyed rum sour lifted with dry sparkling wine. Crisp citrus, floral sweetness and fine bubbles make it a celebratory aperitif that still drinks like a proper cocktail.
A bright, bittersweet aperitif that layers herbaceous amaro with dry sparkling wine and a lift of soda. Built over ice, it is crisp, aromatic, and sessionable.
An elegant Venetian aperitif of white peach purée lifted with crisp Prosecco. It’s softly perfumed, lightly sweet and beautifully refreshing.
A vivid, bittersweet spritz marrying ruby bitter liqueur with dry sparkling wine and a lift of soda. Built over ice for crisp refreshment and a bright citrus aroma.
A timeless aperitif: a bitters-soaked sugar cube topped with chilled brut Champagne and finished with a lemon twist. Effervescent, gently spiced, and crisp, it turns any moment into a toast.
A floral, sparkling riff that pairs vodka and elderflower liqueur with lemon, finished with chilled Champagne. Light and aromatic, it drinks like a springtime aperitif with fine bubbles and a clean, dry finish. Serve in a flute for maximum lift and elegance.
A crisp Burgundian aperitif of dry white wine brightened with crème de cassis. Light, gently sweet and refreshing, it’s the simplest route to elegance before a meal.
An elegant Champagne aperitif that laces cognac and dry vermouth with a touch of honey and orange bitters, then crowns it with brut bubbles. It is crisp, gently aromatic and confidently dry, a first toast that sets the tone without overwhelming the palate.
A celebratory twist on the classic Rickey: gin, fresh lime, and soda elevated with a crown of dry sparkling wine. Zesty, bone-dry, and briskly effervescent, it lands between a Gin Rickey and a French 75. Built cold over ice for a crisp, aromatic aperitif.
A bright, brunch-friendly mix of dry sparkling wine and fresh orange juice, served icy cold in a flute.
A classic, velvety flip of tawny port and brandy shaken with a whole egg, lightly sweetened and crowned with nutmeg. It drinks like spiced custard with a vinous backbone.
