Holiday Wine Cocktail, anyone?

November 18, 2009

The International Orange

Serves 4

1 bottle Foggy Bridge Muscat
1 3/4 cups fresh squeezed orange juice
3/4 cup Campari
Ice, for serving

In a large pitcher, mix the white wine with the fresh orange juice and Campari. Refrigerate until chilled, about 2 hours. Fill tall glasses with ice, pour the cocktail over the ice and serve, garnished with a slice of orange or blood orange if available.

The Bohemian

Serves 1

3 oz white wine, preferably a dry Riesling such as Foggy Bridge
1 oz Cointreau® orange liqueur
1/2 tsp Giuseppe Carpano Antica Formula sweet vermouth (available at The Jug Shop in SF)

Shake wine, Cointreau and sweet vermouth together with ice. Strain into cocktail glass and serve.

Holiday Fog Mulled Wine

serves 8-10

4 cups Foggy Bridge Zinfandel (you’ll need  two 750-ml bottles)
1 cup water
1/2 cup cherry brandy
3/4 cup sugar
1 (3-inch) cinnamon stick
1 vanilla bean, halved lengthwise
8 whole cloves
4 whole black peppercorns
Zest of one fresh lemon
Zest of one fresh orange
(May use strips of the peel if you like)
4-inch square of cheesecloth and kitchen string

Put cloves, peppercorns, and zest on cheesecloth, then tie closed to form a bag.

Combine wine, kirsch, water, sugar, cinnamon stick, vanilla bean, and cheesecloth bag in a 4-quart saucepan and bring close to a boil, but do not boil. Lower heat, stir and simmer 10 minutes. Serve warm in glass mugs and garnish with cinnamon sticks.

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