Cocktails with a Touch of Class

Summer has finally arrived. The patio furniture is dusted off, winter clothes stored away and flip flops, sunglasses and sun dresses are taken out of hiding. 
 The long, warm evenings are the perfect opportunity to host a sizzling barbeque or drinks on the deck. When deciding what to sip in in the garden, wine-based cocktails can make a refreshing and invigorating change to spirits and beer. 
  Sangria, originating from Spain, is one way to bring a little Mediterranean sunshine into your American back yard this summer.


Take an abundance of fruits and chop them finely (cherries, peaches, apples, oranges etc.) In a big jug or bowl throw in the chopped fruits together with a stick of cinnamon (can substitute with other spices if desired). Add a bottle of white or red wine (dry or semi-dry), a cup of orange juice, some liquid sugar (according to your taste) and a dash of brandy (you can also swap this for orange liquor or cognac). The wine itself does not need to be very expensive, the opposite, use a young, refreshing wine such as the Mount Hermon Red.

Sangria can also be made with a sparkling wine such as Gilgal Brut, or for those who like it a little sweeter, Golan Moscato, for an added twist to the cocktail.

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If wanting to surprise your guests with a more unusual drink, Debbi Sion, head of the training and education department at the Golan Heights winery in Israel recommends two more fun and easy to prepare cocktails to be drunk under the stars:

Merlot -Tea Punch

In a deep glass mix together 60ml of Golan Merlot, 20ml of dark rum, 40 ml or Peach ice tea, 20ml of orange juice and 10ml of lemon juice. Add lots of ice and garnish with a ginger star.

Summer Blanc

  Fill a deep glass with small melon balls. Poor 60 ml of Yarden Sauvignon Blanc mixed with 10ml of lemon juice over the melon. If feeling like splurging, scatter some violet leaves over the drink.

 By Anna Harwood



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