Forget about flip-flops and Panama hats, a well-chilled glass of wine is a summer essential! Whether you prefer the fruitiness of Chenin Blanc or the pizzazz of a pretty pink, you can mix a refreshing little wine cocktail using one of your favourite Leopard’s Leap wines!
This season, try one of these three fabulous and fun wine cocktails:
The Pink Panther
The Pink Panther is pink and pretty, but it has a lovely tang, is very smooth and is much more sophisticated than the average pink drink!
Ingredients
- 100 ml Leopard’s Leap Chardonnay Pinot Noir
- 15 ml fresh ruby grapefruit juice
- 15 ml sugar syrup
- 1 egg white
- 50 ml sparkling white grape juice
Method
- Pour the Leopard’s Leap Chardonnay Pinot Noir, grapefruit juice, sugar syrup, and egg white into the shaker full of ice.
- Shake vigorously for a good 10-15 seconds until it’s fully iced.
- Pour into the MCC glass using a strainer. Top with 50 ml sparkling white grape juice.
- Decorate with a thing slice of fresh ruby grapefruit.
Chenin Blanc Caipirinha Wine Cocktail
Caipirinha (kie-purr-REEN-yah) is the national drink of Brazil and is traditionally made with a sweet Brazilian rum, fine sugar and lime juice. This refreshing number will bowl you over…
Ingredients
- 1 lime, quartered and squashed
- 15 ml castor sugar
- 5 ml freshly grated ginger
- 15 ml white rum
- 125 ml Leopard’s Leap Chenin Blanc (available from all major retailers or online by clicking on the link)
- 4 – 5 fresh mint leaves
- 125 ml ice
- Soda-water for topping up, if desired
Method
- Combine the lime, sugar and ginger in a cocktail shaker and muddle with a spoon to release the lime juice.
- Add the rum and Leopard’s Leap Chenin Blanc / Chardonnay and ice and mix well.
- Pour into a short glass, top up with a little soda-water, if desired, and garnish with mint leaves.
Toasted Frozen Coconut Mojito
Get into the holiday spirit with our Toasted Frozen Coconut Mojito.
Ingredients
- 1 cup sugar
- 1 cup water
- ½ cup mint leaves
- ½ cup white rum
- ½ cup Leopard’s Leap Chardonnay
- 2 cups light coconut milk
- Juice of 2 limes
- 2 cups ice (or more, to reach desired consistency)
- Garnish: a handful of mint leaves and toasted coconut flakes
Method
- Mint simple sugar syrup: In a small saucepan, place sugar, water and mint leaves. Bring to a boil, then reduce and let it cook for 10 minutes. Strain mint and reserve simple syrup. Place into a container and let it cool for a few hours, or until ready to serve.
- When ready to serve, place the rum, milk, juice of limes, reserved mint simple syrup and ice into a high-powered blender.
- Divide frozen mojito between four cocktail glasses. Garnish with mint leaves and toasted coconut flakes. Serve immediately.
Related Articles
