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Wine Recipes

RAZZTINI

125 ml Bremner's Raspberry Juice
1-2 oz. Raspberry flavored vodka
2 oz. Cassis liqueur or Raspbery Sourz Puss
Ice
Frozen or fresh raspberries

Pour all ingredients and 3-4 ice cubes in a cocktail shaker. Shake well. Place a few raspberries in a martini glass; strain the Razztini into the glass.

Makes 1 serving.

HOT CRANBERRY WINE CUP

4 cups Bremner's Pure Cranberry or BlueCran Juice
1/2 to 1 cup sugar (to taste)
1 stick cinnamon
6 whole cloves
zest of 1/2 lemon
2 litres dry red wine

Combine first 6 ingredients in a stainless steel saucepan. (Packaged mulling spices can be substituted for cinnamon & cloves.) Bring to a boil, stirring until sugar is dissolved. Simmer uncovered for 15 minutes. Strain. Add wine. Heat but do not boil.
Makes 3 liters.

BREMNER'S VODKA PUNCH

1 750 ml bottle Bremner's Pure Blueberry or BlueCran juice
1 cup orange juice
1 cup vodka (plain or flavored)
1 cup sparkling water

Combine all ingredients in a large punch bowl over ice and serve.
Makes 6 cups.

BREMNER'S BLUETINI

4 oz. Bremner's Pure Blueberry Juice
1/2 oz. vodka
1 oz. Triple Sec, Grand Marnier or Crème de Cassis

Shake over ice in cocktail shaker. Strain into martini glass. Add twist of lemon or orange peel, & toss in a few frozen blueberries. Enjoy!
Makes 1 serving.

BLUE CRANTINI

2 oz. vodka
1 oz. Wellbrook Fortified Blueberry Wine
1 oz. Wellbrook Fortified Cranberry Wine

Place all ingredients in cocktail shaker with ice. Shake and strain into a martini glass.
Makes 1 serving.

ICED APPLE MARTINI

2 oz. vodka
3 oz. Wellbrook Iced Apple Wine
Mint leaves

Place vodka and iced wine in cocktail shaker with ice. Shake and strain into a martini glass. Garnish with mint.
Makes 1 serving.

BLUE CRANAPPLE SPRITZER

1 oz. Wellbrook Fortified Blueberry Wine
1 1/2 oz. Wellbrook CranApple Wine
1 Tbsp. fresh lemon juice
chilled seltzer or club soda
a twist of lemon peel for garnish

In a tall glass combine the Fortified Blueberry Wine, CranApple Wine, lemon juice, and 4 ice cubes. Fill the glass with the seltzer and stir the drink. Garnish with lemon peel.
Makes 1 serving.

STRAWBERRY WINE CUP

2 bottles chilled Wellbrook Strawberry Wine
2/3 cup Wellbrook Fortified Cranberry Wine
1/2 cup Grand Marnier
2 cups chilled seltzer or club soda
1 pint strawberries, hulled (and quartered if large)

In a punch bowl, combine Strawberry Wine, Fortified Cranberry Wine and Grand Marnier. Add a block of ice or ice cubes. Stir until mixture is chilled, then stir in seltzer. Garnish with strawberries.
Makes 10 cups.

COSMOPOLITAN CHAMPAGNE COCKTAIL

Champagne replaces lemon vodka in this updated Cosmopolitan. For a festive look, garnish each glass with a skewer of sugar-coated cranberries.

1 1/4 cups Cointreau or Grand Marnier
1 1/4 cups Bremner's Pure Cranberry Juice
1/4 cup fresh lime juice
1/2 cup superfine granulated sugar
4 cups chilled Champagne or other sparkling wine

Stir together Cointreau, cranberry Juice, lime juice, and sugar. Chill, covered, for 2 to 6 hours. To serve, divide mixture among 10 champagne flutes, then top each with champagne.
Makes 10 drinks.

PEACH SANGRIA

2 firm-ripe peaches, cut into thin wedges
1/2 cup Wellbrook Fortified Peach Apricot Wine
3 cups (750 ml bottle) Wellbrook Peach Apricot Wine, chilled
2 cups chilled sparkling water

Stir together peaches and Fortified Wine in a large pitcher and let stand 1 hour. Stir in chilled Peach-Apricot wine, sparkling water, and some ice.
Makes 4 tall drinks.

CRIMSON ROYALE

A lovely champagne cocktail.

3/4 cups Bremner's Pure Cranberry Juice
6 tsp. Wellbrook Fortified Cranberry Wine
6 tsp. orange liqueur
1 bottle champagne or other sparkling wine

12 whole fresh cranberries
6 orange slices, folded in half
6 bamboo skewers

Measure 1/8 cup Bremner's Pure Cranberry Juice, 1 tsp. Fortified Cranberry Wine and 1 tsp. orange liqueur into each of 6 champagne flutes. Top each flute with champagne.

For garnish, thread 1 cranberry, 1 orange slice and then another cranberry onto each skewer. Place skewers atop glasses.
Makes 6 servings.

CRANBERRY KIR

A delightful champagne cocktail, which takes a French turn with the addition of Crème de Cassis.

1 1/2 cups chilled Bremner's Pure Cranberry Juice
3/4 cup Crème de Cassis (black currant-flavored liqueur)
1 750 ml bottle chilled dry champagne or sparkling wine
1/4 cup superfine sugar

Pour 2 Tbsp. Cranberry Juice, 1 tsp. sugar and 1 Tsp. Crème de Cassis in each of 12 champagne flutes. Top each flute with ¼ cup champagne and serve.
Makes 12 servings.

STRAWBERRY KIR ROYALE

2 cups halved strawberries
1 Tbsp. sugar
1/2 cup chilled Wellbrook Strawberry wine
1 Tbsp. Crème de Cassis

Mix strawberries and sugar in medium bowl. Let stand 5 minutes, stirring occasionally. Divide between 2 large wine-glasses. Pour 1/4 cup Strawberry wine and 1/2 Tbsp. Crème de Cassis into each glass.
Makes 2 servings.

STRAWBERRY SANGRIA

1 750 ml bottle (3 cups) Wellbrook Blueberry Wine
1 1/2 cups lemon-lime soda
1 1/2 cups orange juice
16 lime slices
16 lemon slices
8 orange slices
1/2 cup Wellbrook Fortified Blueberry Wine
1/4 cup sugar
2 Tbsp . Cointreau or other orange liqueur
2 Tbsp . grenadine
2 Tbsp . fresh lemon juice
2 Tbsp . fresh lime juice
Ice cubes

Stir Blueberry Wine, soda, orange juice, 8 lime slices, 8 lemon slices, orange slices, Fortified Wine, sugar, Cointreau, grenadine, lemon juice, and lime juice in large pitcher to combine. Let stand 30 minutes.

Fill 8 large wineglasses with ice cubes. Divide sangria mixture among glasses. Garnish each glass with remaining lime and lemon slices and serve.
Serves 8.

CRANAPPLE WINE COBBLER

Crushed ice
1 tsp. lemon juice
4 oz. Wellbrook CranApple Wine
Lemon peel
Sprig of mint

Half-fill a tumbler with crushed ice. Add sugar and lemon juice and stir. Pour in the CranApple Wine. Decorate with lemon and mint garnish.
Serves 1.

BLUEBERRY MARGARITA

1/2 cup Bremner's Pure Blueberry juice
2 oz. Tequila
1 oz. Triple sec
1 oz. lime juice
1 cup ice

Whirl all ingredients in a blender to crush ice and pour into margarita glass.
Serves 1.