Thank you for joining us for our first video and here are your cocktails for summer barbecue season. As promised here is some explanation of what you'll need to get for ingredients and prepare in advance.  Be sure to join us every couple of weeks for a new video on wine, wine reviews, food and wine pairing and more.  Cheers!

 

Spritzy Cucumber-Mojito Wine Cocktail

Ingredients

3 parts Picpoul Pinet Wine (or other dry white wine; Sauv blanc, Pinot Gris/Grigio, Riesling...)

3 parts Cremant d'Alsace (or any other Brut style bubbly you enjoy)

8-10 fresh mint leaves (for a pitcher use about 4 times the amount)

2 Teaspoons of Agave nectar

1 part cucumber water

1 part fresh-squeezed lime juice

For making the cucumber water:

Peel and slice one cucumber and add 20 ounces of filtered water.  Blend well and place the cucumber water in your refrigerator for 2 hours.  Strain the water through a fine sieve over a pitcher to remove the pulp and you are ready to make your cocktails.

 

Savory-Sweet Basil-Kiwi Wine Cocktail

Ingredients

3 parts Picpoul Pinet Wine (or other dry white wine; Sauv blanc, Pinot Gris/Grigio, Riesling...)

3 parts Cremant d'Alsace (or any other Brut style bubbly you enjoy)

4-6 Fresh basil leaves (if you're making a pitcher, use about 15-20), or more if you really like basil

2 parts Kiwi puree

*To make the kiwi puree, just peel a kiwi and add 2 ounces of filtered water and blend

1 part fresh-squeezed lime juice

 

That is your basic ingredient and shopping list.  Be sure to watch our video to see how to whip up these refreshing cocktails.