Wine and whiskey have a lot in common: they’re both delicious, dignified, well-crafted, acquired tasters that will loosen you up and then some. Oh, and they both start with the letter ‘W.’
Still, you’ll never really find them in the same glass. Though they both have a central place in our hearts, they represent and reside in different corners of the fine beverage world. Many believe it’s some law of nature, they just aren’t meant to mix.
Well, we say they are, dammit. That’s why we’re sharing with you the 5 best ways to mix these heaven-sent liquids. Stuffy wine snobs avert your eyes at once! Seriously though, worlds have never collided so deliciously and non-chaotically. If you thought wine and whiskey weren’t meant for each other, try these cocktails and think again.
1) The Bold Chieftain
– 1 Shot (1.5 oz) of Bourbon
– 1 Shot (1.5 oz) of Triple Sec
– Prosecco
– Orange rind
A whiskey & wine romance with a name like this one has to come in at number one on any list. To whip up the Bold Chieftain in proper fashion, put your Whiskey and Triple Sec shots in a rocks glass, then top it off with Prosecco. Zest (fancy speak for squeeze the oils out of) your orange rind into your chieftain, then drink it, boldly of course.
2) The New York Sour
– 2 oz. (or a little less than a shot and a half) of Rye or Bourbon
– 1 oz. of fresh squeezed lemon juice
– 1 oz. of Simple Syrup
– 1/2 oz. of Shiraz or Malbec
It’s from New York, so you know it’s going to be a complicated one to make. But like New York, it’s also totally worth it. Take your rye or bourbon, your fresh squeezed lemon juice and your simple syrup and throw it into a cocktail shaker. Fill it to the brim with ice and shake until your shaker gets coated in that sexy frost. Strain your newly shaken creation into a rocks glass filled with fresh ice and prepare yourself for the party trick of all time. Grab your red wine, pour a dash and a half of it oh-so-gently over the back of a spoon and into your drink. This will create a seductive layer of red wine that will float alluringly on top of your cocktail. Yeahhh, you know you wanna.
3) The Red Wine & Whiskey Sangria
– 1 bottle of a light, fruity red wine (think Beaujolais Nouveau)
– 1 cup of Bourbon
– 1/4 cup of Cointreau
– Approx. one pound of mixed berries
It’s sangria, but with tons of whiskey in it. Need we say more? Pour whiskey and Cointreau into a pitcher full of mixed berries. Let it mix and mingle for about an hour, and then top off the pitcher with your bottle of red. Make sure you serve it cold and with ice, if you’re feeling fancy add a dash of sparkling water. If it’s summer (or you really wish it were summer) you should probably do this at once.
4) The Prosecco & Scotch Julep
– 1 cup of mint simple syrup
– 1 cup of Scotch (a blended scotch will do)
– 2 cups of Prosecco
– Fresh mint leaves
If the Mint Julep is the drink of the south, then the Prosecco & Scotch Julep is the more awesome drink of the south. First, whip up some mint simple sugar by throwing 1 cup of sugar, 1 cup of fresh mint leaves (tightly packed) and 1/2 cup of water in a saucepan or pot. Bring it to a boil, and then reduce it to a simmer until the sugar dissolves. No fear, from there it gets much easier. Put your simple syrup, Scotch, Prosecco and some fresh mint leaves in a big ‘ole pitcher full of ice. Then find a big hat, put on your best Kentucky accent and sip to your heart’s delight.
5) The Whiskey Mac
– 2 shots (3 oz) of Scotch
– 1 shot (1.5 oz) of Stone’s Ginger Wine
Yeah, we know Ginger Wine isn’t the type of wine we’re always on about- but the Whiskey Mac is just too unique to start splitting hairs over. If you’ve been wanting to try something different without getting a PhD in Molecular Mixology (or paying $30 for somebody with a PhD in Molecular Mixology to make your drink while moving their hands really quickly) go for a Whiskey Mac.
Here’s to wine, whiskey and uhhh.. wine and whiskey!
