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This easy cocktail is budget booze’s highest calling. Cheap wine gets a makeover thanks to lemon, lots of ginger, and the caramelly complexity of cola.
5.0
(5)
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The bright cherry flavor of kirsch gives this spiced holiday drink a fruity kick.
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The precursor to the Pimm’s Cup, the old Claret Cup employs a wine base to make a drink that is light and redolent of additions such as borage, cucumber, or strawberries. There are multiple recipes, but we like a simple one that modifies wine with just a bit of sherry (or even vermouth, in a pinch). Claret was what the English used to call wines from Bordeaux. Really, any red jammy wine will do—Cabernets or even Syrah, although a decent Côtes du Rhône or a Beaujolais is what we use most often. Don’t overthink it—use whatever fruit you’ve got in the fridge and see what you prefer. In fall, it’s lovely to grate a little nutmeg and cinnamon on top.
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This heady mulled wine recipe is perfect for the holiday season—or any time you’re looking for something fragrant and cozy.
4.3
(4.27)
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Toast to a new year, a new you, or just another Tuesday with lychee punch, a low-ABV kombucha spritz, or a bubbly sbagliato.
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I went through a lot of bottles. These are the ones I can‘t stop thinking about.
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Elevate your classic glass of bubbly simply by adding a bit of sugar and a few dashes of bitters. The long spiral of zest makes any drink look fancy.
5.0
(5)
Easy
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We use sparkling rosé wine here mostly for its color. Any decent bubbly will work as a substitute.
4.0
(4.13)
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We love cooking with wine…and yes, sometimes we do even put it in our food.
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This punch, made with hibiscus and orange liqueur, puts mulled wine on ice for refreshing but cozy holiday celebration.
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This is a sandwich that was so good we had to take it off the menu! Conceptually similar to a cheese steak, it was offered as a pressed sandwich, and when too many people ordered it at once, we had a traffic jam on our premises. So while you can no longer find it at ’wichcraft, you can make it for yourself. Flank steak is wonderfully easy to work with because it’s lean—there’s no waste, and it has an excellent texture for braising. There are many schools of thought about the right wine to cook with. Some advocate cooking with the best wine, or at least a wine that you would want to drink; others believe in using the cheapest wine available. We suggest going with the wine that you can afford to use for cooking or the one you have lying around. At home, whenever he has some leftover red wine at the end of a meal, if he doesn’t drink it the next day, Sisha puts it in a container in the freezer. He keeps adding to that container, and when he needs wine for braising, there it is. The blend is never the same twice—and always good.
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This beautiful, bubbly summertime drink is fancy enough to enjoy on your yacht… or inner tube!
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This red wine sangria recipe is so good, you might want to make a double batch.
3.7
(3.72)
Quick
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Gin and Champagne make a bubbly wonderful duo, which is why this classic cocktail is always a good idea.
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There’s a curious custom in Gascony, a region in the southwest of France known for its full-bodied red wines (its famous neighbor is Bordeaux). When they’ve just about finished their soup, the locals tip a little bit of the red wine from their glass into their soup bowl, mingling the wine with the last few spoonfuls of the broth. I later discovered that this custom is equally good with a goblet of sorbet when I was scrambling to figure out a way to make this rosy nectarine sorbet a bit more special for an impromptu dinner party. I simply scooped sorbet into my guests’ wine glasses at the table and let them pour in as little (or as much) red wine as they wished. It was a big success. If you have time to think ahead, prepare a big bowl of sweet, juicy berries and sliced nectarines, and let your guests add some fruit to their sorbet too.
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Extra vino? Simmer it into a spiced syrup and pour over ice cream for an elegant dessert.
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Careful! Drinking more than two of these can make your ideas seem better than they actually are.
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Do you know someone who loves wine? Yeah, that's what we thought.
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This homemade vinegar recipe works with any type of wine—red, white, rosé, or a mix if you find yourself with open bottles after a party.
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Skip the $$$ vintage bubbly for this spritz recipe. Go with an affordable Champagne, cava, Prosecco, or other dry sparkler.
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A good rule of thumb, regardless of batch size, is three parts wine to one part club soda.
4.0
(3.75)
Easy
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While brandy is the traditional partner for fruit cake, you could also try using a dessert sherry such as Pedro Ximénez. It’s an intensely sweet, dark sherry made from the Spanish grape variety of the same name. Perfect in festive cakes, puddings and custards, you can find it in liquor stores.