21 Wine co*cktail Recipes That'll Make Your Last Bottle Last More than 2 Hours (2024)

Combine 1/4 C. sugar and 1/4 C. water and stir over low heat (or microwave) until sugar is dissolved. Allow to cool to room temperature, then pour the sugar syrup into a large, chilled pan and add a bottle of Bonterra rosé. Stir to combine and return to freezer until mixture is nearly frozen—at least six hours. (BTW, because of the high alcohol content, the mixture will not freeze solid).

When ready to serve, scrape frozen wine into a blender and process until smooth. Pour into chilled glasses, garnishing with fresh herbs, citrus, or flowers.

Recipe from Bonterra organic vineyards

Add 1 1/2 oz. of grapefruit juice, 1/2 oz. of sweet vermouth, and 1-2 T. of simple syrup to co*cktail shaker. Fill the co*cktail shaker with ice and shake until chilled. Strain the liquid into an iced glass, top with 4 to 5 oz. of Riondo's prosecco, and garnish with a slice of grapefruit.

Recipe from Riondo

Combine 1 1/2 oz. of tequila, 1 1/2 oz. of lime juice, and 1 oz. of simple syrup in a shaker. Cut two 1-inch cubes of watermelon and one circular slice of jalapeño pepper and add to the shaker. (If you want it less spicy, omit the pepper seeds).

Muddle until thoroughly blended. Add ice and shake for at least 30 seconds. Double strain into a wine glass over a large ice cube. Then fill a glass to the top with BABE Rosé with bubbles and garnish with mint, rose, and jalapeño.

Recipe from BABE wine

Mix one bottle of Sterling Vineyards Vintner's Collection Sauvignon Blanc, 3/4 C. vodka of your choice, 1/2 C. tropical fruit juice, 6 tbs. thawed frozen lemonade concentrate, 2 T. sugar, 1 package of fresh raspberries, 1 package fresh blueberries, and 2 C. club soda.

Recipe from Sterling Vineyards

In a co*cktail shaker, combine 1/2 oz. freshly squeezed lime juice, 1/2 oz. honey syrup, and 1/2 oz. of rum. Add ice and quickly shake. Add 2 oz. of Giuliana's prosecco, then strain into a champagne flute. Garnish with a lime peel and serve immediately.

Recipe from Giuliana

Combine 1/2 C. Belleruche rosé, 1/2 C. ruby red grapefruit juice, and 1 1/2 C. ice. Blend until smooth, then serve over a co*cktail glass and garnish with mint leaves.

Recipe from Belleruche

Mix 1 bottle of Seven Daughters moscato, 1 C. coconut rum, 1/4 C. triple sec, and a splash of pineapple juice, orange juice, strawberries, oranges, and lemons.

Recipe from Aquia Francisco

Muddle a strawberry in a shaker. Combine 1½ oz. vodka, ½ oz. fresh lemon juice, ½ oz. basil simple syrup, and ice in a shaker. Shake well and pour into a co*cktail glass with ice. Top with chilled Mezza di Mezzacorona Rosé. Garnish with a fresh strawberry slice.

Recipe from Mezza di Mezzacorona

Place a whole hibiscus flower in the bottom of glass. Fill glass with Santa Margherita Prosecco Superiore DOCG to ¾” of the rim. Carefully spoon 2 tsp. of hibiscus syrup down the interior side of each glass.

Recipe from Santa Margherita

Mix 1 part Hendrick’s Midsummer Solstice with 2 parts orange juice and 2 parts sparkling wine. Garnish with an orange slice.

Recipe from Mattias Horseman, Hendrick’s Gin ambassador

Pour ½ part St. Germain into wine glasses and add drops of Angostura bitters. Top with Santa Margherita Prosecco Superiore DOCG. Garnish with a lemon slice.

Recipe from Santa Margherita

Mix 1 oz. Martini & Rossi Riserva Speciale Bitter, 4 oz. Martini & Rossi Sparkling Rosé and 2 oz. Izze Grapefruit Soda in a large wine glass over cubed ice. Top with a ruby grapefruit slice.

Recipe from Martini & Rossi

Add 4 oz. Cape Mentelle Sauvignon Blanc Semillon, ½ oz. lavender syrup, 1 oz. grapefruit juice, and 1. oz lemon syrup in a co*cktail shaker with ice and swizzle with a bar spoon. Strain into a stemless wine glass over ice and garnish with lavender and mint leaves.

Recipe from Cape Mentelle

Pour 1 bottle of DSM Brut Rosé over ice. Add 1 C. strawberry-flavored vodka and 2 C. lemon-lime soda. Garnish with strawberries and rosemary.

Recipe from DSM

Fill a punch bowl with ice. Top with 4½ C. Smoke Tree Rosé, 2 C. unsweetened black tea, ¾ C. lemon juice, ½ C. bourbon, and ½ C. raw cane sugar syrup. Stir to chill and combine ingredients, then top with lemon slices and blueberries.

Recipe from Smoke Tree

In a large wine glass, mix 1 T. frozen blueberries, 1 oz. limoncello, and ice. Top with chilled Mezza di Mezzacorona. Garnish with fresh mint and a paper straw.

Recipe from Mezza di Mezzacorona

Put frozen cranberries on a small skewer (as many as can fit) and rinse under cold water. Dip skewered cranberries in water, then roll in granulated sugar. Place skewers on wax paper and place in freezer for 5 minutes. Fill glass ¾ with Santa Margherita Prosecco Superiore DOCG. Place skewers on top of glass and serve.

Recipe from Santa Margherita

To make simple syrup, mix equal parts hot water and sugar until sugar is dissolved. Combine 1 oz. Kim Crawford Sauvignon Blanc, 1 oz. vodka, 1 oz. watermelon juice, 1 oz. simple syrup, and ½ oz. lemon in a co*cktail shaker filled with ice. Shake and strain into a glass filled with ice. Top with soda water.

Recipe from The Raleigh


Combine 1 oz. Inniskillin Cabernet Franc Ice Wine and 
2 oz. vodka
in a glass, and stir.

Recipe from Karin Stanley, mixologist