12 Tasty Wine Cocktails for All Seasons

Wine cocktails are always in season. From wintry spritzes to frozen drinks perfect for summer, we've rounded up some of our favorite recipes that you'll want to use again and again. Read on for even more wine cocktail recipes to try.

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1. Everything's Coming Up Rosé

Ingredients

• 8 ounces chilled dry rosé
• 4 ounces Lillet rosé
• 4 ounces chilled brewed hibiscus tea
• 2 ounces fresh lemon juice
• 2 ounces Simple Syrup
• 1 ounce Aperol
• Ice
• 4 ounces chilled club soda
• Grapefruit wheel halves, lemon wheels and slice strawberries, for garnish

 

Directions

In a pitcher or punch bowl, combine the rosé, Lillet, tea, lemon juice, Simple Syrup and Aperol. Fill the pitcher with ice and stir well. Stir in the club soda and garnish with the fruit. Serve in chilled wineglasses.

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2. Late-Harvest Wine and Campari Cocktails

When he's grilling on a hot summer night, Francis Mallmann invariably has a cool cocktail in his free hand. The extra-refreshing one here combines sweet wine and the bitter Italian aperitif Campari.

Ingredients

• 3 3/4 cups sweet late-harvest white wine, such as Riesling
• 2 1/4 cups fresh orange juice
• 1 cup Campari
• Ice, for serving

 

Directions

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.

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3. Ruby Red Spritz

This rosy, bittersweet aperitif will prime your appetite. If you want it sweeter, add a dash of simple syrup, or replace the fizzy soda water with a splash of grapefruit soda.

Ingredients

• 2 tablespoons (1 ounce) dry gin
• 2 tablespoons fresh Ruby Red grapefruit juice
• 1 tablespoon (1/2 ounce) Campari
• 4 to 6 tablespoons (2 to 3 ounces) chilled dry sparkling rosé
• Splash of club soda (optional)
• Thyme sprig
• Thin Ruby Red grapefruit slice

 

Directions

Fill a large wine glass halfway with ice. Add gin, grapefruit juice, and Campari. Top with sparkling wine and, if desired, club soda, and stir gently. Smack thyme between your palms, and add to cocktail with grapefruit slice.

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4. Earl Grey–Aquavit Spritz

Honey simple syrup is even easier to prepare than standard simple syrup; just vigorously stir together honey and water until well combined. The mellow, floral sweetness of the honey syrup pairs perfectly with a touch of lemon in this tea-infused cocktail.

Ingredients

• 1 (750-ml) bottle aquavit
• 1 (3-inch) lemon peel strip (from 1 lemon)
• 2 tablespoons Earl Grey tea leaves
• 3/4 cup fresh lemon juice
• 3/4 cup honey simple syrup
• 1/2 cup water
• 8 dashes pear bitters (such as Dillon’s)
• 1 (750-ml) bottle sparkling wine (such as brut Cava or Champagne) or club soda
• Lemon and pear slices

 

Directions

Step 1:

Stir together aquavit, lemon peel strip, and tea leaves in bowl or large glass measuring cup. Let stand, uncovered, at room temperature 20 minutes. Pour mixture through a fine wire-mesh strainer into another large measuring cup or bowl; discard solids. Repeat straining procedure. Store in airtight container at room temperature up to 3 months.

 Step2:

Add 2 cups Earl Grey–infused aquavit to a pitcher. (Reserve remaining infused aquavit for another use). Stir in lemon juice, honey simple syrup, 1/2 cup water, and bitters. Refrigerate until chilled, 2 hours or up to overnight. Just before serving, stir in sparkling wine or club soda. Serve over crushed ice in rocks glasses. Garnish servings with lemon and pear slices.

 

Make Ahead

Earl Grey–infused aquavit can be made 3 months in advance.

 

Notes

Aquavit is a Scandinavian liquor flavored with caraway seeds.

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5. Pineau Spritz

The combination of lightly fruity Pineau with plenty of citrus and bubbles (plus bitters and honey syrup) makes for a drink worthy of company on even the tightest of timelines.

Ingredients

• Ice cubes
• 3 tablespoons (1 1/2 ounces) Pineau des Charentes
• 2 tablespoons fresh lemon juice
• 1 tablespoon Honey Syrup
• 2 dashes Angostura bitters
• 2 (1 1/2-inch) lemon peel strips, divided
• Sparkling wine

Directions

Fill a cocktail shaker with ice; add Pineau des Charentes, lemon juice, syrup, and bitters. Hold 1 of the lemon peel strips by a long edge, skin facing down in shaker. Pinch peel strip to express citrus oils; drop into shaker. Cover and shake vigorously. Strain into an ice-filled Collins glass, top with sparkling wine, and garnish with remaining lemon peel strip.

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6. Be Cool

Boozy, bitter, and tart, this vibrant red blended drink sips like a frozen Negroni. It's the perfect not-too-sweet frozen summer slushy. Keyatta Mincey-Parker's method of infusing the blanc vermouth with whole dried hibiscus flowers imparts their fruity and floral sweetness without masking the delicate aromas and flavor.

Ingredients

 

Hibiscus-Infused Vermouth

• ¾ cup (6 ounces) blanc vermouth (such as Dolin Blanc Vermouth de Chambéry) 
• 1 ounce dried hibiscus flowers (about 1 cup)

 

Cocktails

• 4 cups ice cubes (about 1 1/4 pounds)
• ¼ cup (2 ounces) London dry gin (such as Bombay Sapphire)
• ¼ cup simple syrup
• 2 tablespoons (1 ounce) Campari

 

Directions

Make the hibiscus-infused vermouth

• Step1:  Combine vermouth and hibiscus flowers in a medium measuring cup, pressing to submerge flowers in liquid. Cover and let stand at room temperature until vermouth is bright red and tastes tart and floral, at least 24 hours or up to 48 hours.

 

• Step2: Pour vermouth mixture through a fine wire-mesh strainer into a bowl, pressing flowers with the back of a spoon to extract about 1/2 cup plus 2 tablespoons (5 ounces) liquid. Reserve flowers for garnish.

 

Make the cocktails

Combine hibiscus-infused vermouth, ice cubes, gin, simple syrup, and Campari in a blender; process until smooth, about 30 seconds. Pour evenly into 6 coupe glasses. Garnish with reserved hibiscus flowers.

 

Make Ahead

Hibiscus-infused vermouth can be kept, covered, at room temperature up to 5 days. Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.

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7. Sparkling Citrus-Pomegranate Sangria

A quick cinnamon-flavored simple syrup adds cozy notes to this tart sangria with fall flavors of pear, persimmon, and pomegranate. It's spiked with brandy and gets a lift from Lambrusco, a fizzy Italian red wine.

Ingredients

• ½ cup granulated sugar
• ½ cup water
• 3 (3-inch) cinnamon sticks
• Pinch of fine sea salt
• 3 cups 100% pomegranate juice (such as Pom Wonderful)
• ¾ cup (6 ounces) brandy
• 1 small green Anjou pear, cored and thinly sliced (about 1 1/2 cups)
• 1 small persimmon, thinly sliced (about 1 cup)
• 1 small orange, cut crosswise into 1/4-inch-thick slices and quartered (about 1 cup)
• 1 small lime, cut crosswise into 1/4-inch-thick slices
• ½ cup pomegranate arils (about 3 ounces)
• 1 (750-ml.) bottle Lambrusco, divided

 

Directions

• Step 1:Combine sugar, 1/2 cup water, cinnamon sticks, and sea salt in a small saucepan, and bring to a boil over medium. Boil, stirring occasionally, until cinnamon flavor is infused, about 5 minutes. Remove saucepan from heat, and let mixture steep at room temperature about 1 hour. Remove and discard cinnamon sticks.

 

• Step 2: Whisk together pomegranate juice, brandy, and 1/4 cup cinnamon syrup (or more to taste) in a large pitcher. Stir in pear, persimmon, orange, lime, and pomegranate arils. Chill until flavors combine, at least 4 hours or up to 12 hours.

 

• Step 3: Stir about 2 1/2 cups Lambrusco into chilled pomegranate juice mixture. Divide sangria with fruit evenly among ice-filled glasses. Top each glass with about 1 tablespoon remaining Lambrusco. Serve immediately.

 

Make ahead

Syrup can be refrigerated in an airtight container up to 1 week.

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8. Stop the Hourglass

Chantal Tseng's take on a refreshing summer drink pairs juicy, ripe peaches with cool and refreshing mint tea. Amontillado sherry, with notes of vanilla and toasted hazelnuts, adds a sweet, pleasant complexity to this frozen sipper. The fresh peaches and mint tea ice cubes tame the heat of the alcohol and ginger.

Ingredients

Mint Tea Ice Cubes

• 2 ½ cups boiling water
• 2 regular-size bags Moroccan mint-style tea blend

 

Honey Syrup

• ¼ cup boiling water
• ¼ cup clover honey
• ½ teaspoon grated lemon zest

 

Cocktails

• 1 medium peach (about 6 ounces), peeled and pitted (or 1 cup thawed frozen peach slices) 
• 1 cup (8 ounces) amontillado sherry (such as Hidalgo Napoleon Amontillado) 
• 2 tablespoons fresh ginger juice or bottled ginger juice (such as The Ginger People) 
• 2 tablespoons fresh lemon juice

 

Additional Ingredients

• Peach slices
• Mint sprigs

 

Directions

Make the mint tea ice cubes

Pour 2 1/2 cups boiling water into a heatproof measuring cup with a spout. Add tea bags. Let tea infuse, uncovered, 3 minutes; discard tea bags. Pour tea into an ice cube tray; freeze until solid, at least 6 hours.

 

Meanwhile, make the honey syrup

Stir together 1/4 cup boiling water, honey, and lemon zest in a small heatproof bowl until well combined. Let cool to room temperature, about 30 minutes. Cover and chill until cold, at least 6 hours.

 

Make the cocktails

Combine peach, sherry, ginger juice, lemon juice, mint tea ice cubes, and 1/4 cup honey syrup in a blender. (Reserve remaining honey syrup for another use.) Process until smooth, about 30 seconds. Pour evenly into chilled Moroccan tea glasses or rocks glasses. Garnish each glass with a peach slice and a mint sprig, rubbing mint leaves gently in palms of hands to release their aroma.

 

Make Ahead

Mint tea ice cubes can be frozen up to 3 months. Honey syrup can be refrigerated in an airtight container up to 2 weeks. Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.

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9. Frozen Hula Hoop

A sweet-tart blend of pineapple, raspberry, and lemon adds fresh fruit flavor to this slushy frozen drink from Erick Castro, which is spiked with white rum, Aperol, and dry red wine. With plenty of heat from the trio of alcohols, those fresh summer fruits keep the drink well balanced. Make your own raspberry syrup by infusing simple syrup with fresh berries, or purchase a bottle at the liquor store or online.

Ingredients

6 cups ice cubes

½ cup plus 1 tablespoon (4 1/2 ounces) white rum

½ cup plus 1 tablespoon fresh or canned pineapple juice

¼ cup plus 2 tablespoons raspberry syrup (see Note)

¼ cup plus 1/2 tablespoon (2 1/4 ounces) dry red wine (such as Shiraz) 

¼ cup plus 1/2 tablespoon fresh lemon juice

3 tablespoons (1 1/2 ounces) Aperol

Pineapple fronds, edible orchids, and raspberries, for garnish

 

Directions

Process ice cubes, rum, pineapple juice, raspberry syrup, wine, lemon juice, and Aperol in a blender until smooth, about 30 seconds. Pour evenly into tulip glasses or snifters. If desired, garnish with pineapple fronds, orchids, and raspberries.

 

Make Ahead

Cocktail can be frozen up to 3 days. Let thaw until slushy, about 15 minutes; stir well before serving.

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10. Sparkling Pomegranate Punch

This bubbly, sweet-tart cocktail punch proves to be the life of the party. It combines the effervescence of Prosecco with the deep flavor of pomegranate juice and a sparkle of lime.

Ingredients

• 1 quart pomegranate juice
• 2 cups fresh orange juice, strained
• 2 cups chilled limeade
• One 750-milliliter bottle Prosecco
• Lime and orange slices, for garnish
• Ice
• 1 cup pomegranate seeds

 

Directions

In a punch bowl, combine the pomegranate juice, orange juice and limeade. Pour in the Prosecco; float lime and orange slices on top. Ladle into 12 ice-filled glasses, sprinkle with pomegranate seeds and serve.

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11. Red Sangria

This is the easiest red sangria you can make because it contains just five ingredients and comes together right in the pitcher. Sangria—especially red sangria—is one of our favorite pitcher drinks because it's colorful, festive, and simple to prepare.

Ingredients

• One 750-milliliter bottle fruity red wine, such as Merlot
• 4 ounces brandy
• 3 ounces Simple Syrup
• 1 cup mixed chunks of seeded oranges, lemons and limes
• Ice

Directions

In a pitcher, combine the red wine, brandy, Simple Syrup and fruit. Refrigerate until the drink is chilled and the flavors are blended, 4 to 8 hours. Serve the sangria in chilled, ice-filled wineglasses.

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12. Walker's Mulled Wine

Ingredients

20 whole cloves

8 whole star anise

6 cinnamon sticks

1 whole nutmeg, smashed

2 (750-ml) bottles dry red wine (such as Blaufränkisch, Zweigelt, or Pinot Noir)

4 (6- x 1-inch) orange peel strips (from 2 large oranges)

2 vanilla bean pods, halved lengthwise

2 ounces pure maple syrup

2 ounces honey

3/4 cup (6 ounces) applejack brandy (such as Laird’s) (optional)

 

Directions

• Step 1:  Heat cloves, star anise, cinnamon sticks, and nutmeg in a small skillet over low, stirring often, until toasted and fragrant, about 5 minutes.
• Step 2:  Transfer spice mixture to a large saucepan over medium-low; stir in wine, orange peel strips, vanilla bean pods, maple syrup, and honey. Slowly bring wine mixture to just below a simmer, stirring occasionally, 15 to 20 minutes. Remove from heat, and let steep until spices bloom and infuse into wine, about 30 minutes.

 

•  Step 3:  Return saucepan to medium-low; stir in applejack, if desired, and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Pour mixture (through a fine wire-mesh strainer, if desired) into a large heatproof bowl. Ladle mulled wine into glasses.

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Wine Rack Wall Mounted

The above list of "12 Tasty Wine Cocktails for All Seasons" is colorful and flavorful, and it will help you find inspiration and ideas when you're looking for a drink to unwind.

And these our "trendy" wine racks are for your gorgeous bottles and glasses. Look out our wine rack collection for a tidy and elegant setting.