Spring Cocktails!

A few months ago, a friend asked me to host a Film Photography Festival of sorts at our market. It was an evening of art, photography and discussions about photography. I decided to create some fun vintage style cocktails that are wine based to get everyone in the spirit!

All of the wines I used are available through most independent retailers and are affordable to use as a mixer.

SPRING SANGRIA

1 quart fresh strawberries, chopped into small pieces
2 bottles New Age White wine
16 ounces Club Soda or more to taste
1 batch Basil Peppercorn simple syrup(recipe below)

Have all ingredients very cold. Add together and stir slightly. Taste and adjust sweetness with Club Soda. Serve immediately as wine will lose it's fizz within a few hours.

BASIL PEPPERCORN SIMPLE SYRUP
1 cup sugar
1 cup water
10 large fresh Basil leaves
20 Whole Peppercorns, any color

Place all in a small saucepan and bring to a boil. Boil 5 minutes. Allow to cool and refrigerate up to 3 weeks.



KIR ROYALE

1/4 ounce Crème de Cassis (Black Currant liqueur)
2 1/4 ounces Champagne

Pour Crème de Cassis into a Champagne flute or wine glass and top off with Champagne. Now for real....even the cheapest Champagne will be in the $40/bottle range. I used Cremant from Bourgogne which is about $15 and fabulous. You could also use any BRUT sparkling wine. The liqueur is quite sweet, so you ant the dryness of the sparkling to add depth and layers of flavor. If you're looking for just a "Kir", you could use any non-oaked dry white wine.



L'AUNISIEN (MY WAY)

1/4 ounces Campari
1 1/4 ounces Pineau des Charantes white wine
2 ounces Champagne (see above notes on other sparkling options)

Pour Campari and Pineau des Charantes into a Champagne flute and top with Champagne. This has a beautiful salmon color to it and a refreshing hit of bitter orange. I love the layers of flavors as Pineau des Charantes is made with Cognac.