Picture this, it’s a warm summer evening, whether hosting a party or enjoying a drink with pals, you’re surrounded by laughter and good company. It’s time to toast to the season.
Spicy Guava Mimosa
Ingredients:
- 3 ounces guava juice
- 5 ounces of Ruffino Prosecco
- 1 jalapeno
- Ice cubes
- Sprig of mint (optional)
Method:
- Muddle two slices of jalapeno in a mixer.
- Pour in your Guava juice and ice and shake well.
- Strain and pour into the flute glass.
- Top it off with Ruffino Prosecco. You can garnish with a sprig of mint.
Ruffino Prosecco, $22.10
Classic Sangria
Ingredients:
- 1 bottle Jackson-Triggs Proprietors’ Selection Merlot
- 1/4 cup brandy
- 1/4 cup orange liqueur (such as triple sec or Cointreau)
- 1/4 cup simple syrup
- 1 cup orange juice
- 1 cup sliced mixed fruits ( oranges, apples, berries)
- Sparkling water (optional, for serving)
- Ice cubes
Method:
- In a large pitcher, combine the Merlot, brandy, orange liqueur, simple syrup, and orange juice. Stir well to combine the ingredients.
- Add the sliced mixed fruits to the pitcher and gently stir.
- Place the pitcher in the refrigerator and let the sangria chill for at least 2 hours or overnight to allow the flavours to meld together.
- When ready to serve, fill glasses with ice cubes. Garnish with additional fruit slices, if desired
Jackson-Triggs Proprietors’ Selection Merlot, $12.95
Piña Colada Wine Punch
Ingredients:
- 1/4 cup pineapple juice
- 2 tbsp coconut cream
- 1 tbsp white rum (optional)
- 1/2 cup Inniskillin Cellar Select Sauvignon Blanc
- 1/4 cup pineapple chunks
- Ice cubes
- Pineapple slice and maraschino cherry for garnish
Method:
- In a blender, combine the pineapple juice, coconut cream, and white rum and blend until smooth.
- In a serving glass, pour in the Sauvignon Blanc.
- Slowly pour the blended pineapple mixture into the glass with the wine, stirring gently to mix the ingredients together.
- Fill the glass with ice cubes.
- Garnish with a pineapple slice and a maraschino cherry for a tropical touch.
Inniskillin Cellar Select Sauvignon Blanc, $15.95
Ultimate Tom Collins
BOMBAY Citron Pressé, $35.95
Ingredients:
- 1.5 oz BOMBAY Citron Pressé
- 0.5 oz Fresh lemon juice
- 0.3 oz Simple syrup
- 2.5 oz Fever-Tree Club Soda
- 1 Lemon Wedge
Method:
- Add BOMBAY Citron Pressé to an ice-filled highball glass.
- Add lemon juice & simple syrup and top with soda water.
- Stir & garnish with fresh lemon wheel.
White Claw Black Cherry Flavoured Vodka, $34.95
La Crema Sonoma Coast Chardonnay, $31.95
Ruffino Aqua di Venus Rosé 2021, $25.95
Kim Crawford Sauvignon Blanc, $22.95
Kendall-Jackson Vintner’s Reserve Chardonnay, $22.95
The Good Rosé by Saintly, $19.95
Ruffino Lumina Pinot Grigio IGT, $16.05
Sandbanks Summer Rose VQA, $14.95
Bodacious Bubbles, $12.95
Asahi Super Dry, 6 x 330ml | $17.95
BASK White Wine Spritz, $3.95
Growers Clementine Pineapple, $3.60
