It's not for everyone, but wine has its place in the cocktail culture that has grown up in major cities over the past few years. Here's some recipes from the organisers of upcoming London Cocktail Week and extra tips from 28-50's Clement Robert MS.
Clement Robert, Master Sommelier at 28°-50° Maddox St, where they have launched a menu of wine cocktails, says there are many advantages to using wine, rather than sprits.
‘The aromas are natural, they are lower in alcohol and more easy to digest.’
‘For example we serve an PXpresso Martini where we essentially replace the coffee liquor by some Pedro Ximenez wine, it gives the cocktail more freshness, higher complexity and it has less alcohol than a traditional Espresso Martini.’
Choosing wine for a wine cocktail
‘Don’t use your Château Pétrus 1982,’ said Robert.
‘I like to use fortified wines, they are lighter than liqueurs and spirits but they have the necessary strength to give the whole drink a delicious lift.
‘For example, we use tawny Port in our Douro Breeze cocktail ; made of Graham’s tawny Port 10 years, grape juice, lemon and amaretto.
‘The taste reminds me of a Negroni cocktail with a wine and almond twist.’
Robert recommends Champagne cocktails as the easiest to try making yourself.
‘You know roughly the result you are going to obtain as Champagne is brilliant at bringing out aromas and adds sparkle to the base ingredients you are using.
‘Try a Kir Imperial: Chambord, raspberry purée and Champagne.’
Wine cocktail recipes from London Cocktail Week
Dolce Tocco Martinez
Home made blackberry infused Langley’s gin, coffee infused Antica Formula vermouth, Kirsch, Valpolicella wine and a Maraschino liqueur rinse
- 50ml Blackberry infused Langley’s No.8 Gin
- 10ml Coffee infused Antica Formula
- 15ml Kirsch
- 15ml Valpolicella
- Maraschino rinse
£5 @ 214 Bermondsey with a LCW Festival Pass
Staibano lemon liqueur, Malbec wine, apple liqueur and a dash of rose water syrup
- 40 ml Staibano original lemon liquor
- 40 ml Malbec
- 20 ml Apple liquor
- Dash rose water syrup
£5 @ Paternoster Chop House with a LCW Festival Pass
The Colonial Cooler
Gin, Gancia extra dry vermouth, orange curacao, Amer Picon and Angostura bitters
- 30ml Martin Millers Westbourne Gin
- 25ml Extra Dry Vermouth
- 10ml Briottet Orange Curacao
- 10ml Amer Picon
- 2 drops Angostura
- Garnish with 1 long slice of pineapple and mint tip
£5 @ Palm Court with a LCW Festival Pass
Rum, Averna liqueur, home made red wine syrup and lime juice
- 30ml El Dorado 5 Y.O.
- 20ml Averna
- 30ml Red Wine Syrup
- 25ml Lime Juice.
£5 @ Little Bat with a LCW Festival Pass
St John Cobbler
Rum, Averna liqueur, homemade red wine syrup and lime juice
- 10 ml Genever
- 20 ml Peach Gabriel Boudier
- 20 Peach Puree
- 15 Lime juice
- 10 Gomme
- 75 Rose Wine
- 3 drops Orange Blossom water
£5 @ Le Pont de La Tour with a LCW Festival Pass