Posts Categorized: Wine Cocktails

Rosé Iced Tea

Grab that rocking chair. This twist on a summertime staple will quickly become your cocktail of choice for those front porch happy hours.

Rosé Iced Tea

2 bottles Underwood Rosé (or 4 cans)

1 quart-size sachet Smith Teamaker Hibiscus Iced Tea

5.25 oz fresh-squeezed lemon juice

2.75 oz simple syrup

Steep 1 quart size sachet of tea in 2 bottles of Rosé for an hour, no longer than two hours. Remove sachet, add simple syrup and lemon juice to wine and stir. Serve over ice with a lemon twist. Makes around ten 5 oz drinks.

Photography by David L. Reamer

Rosé Sangria

With these hot temperatures hitting the country, Rosé Season is in full swing. Stay cool with our take on sangria using Underwood Rosé.

Rosé Sangria

Serves two

1 Can Underwood Rosé

1/2 oz lime juice

1/3 C grapefruit juice

2/3 C grenadine

ice

 

Mix all ingredients. Garnish with small slices of pink grapefruit. Add ice and enjoy.

Choose your own adventure…

To make it sweeter, top each glass with ginger ale
To make it bubbly, top each glass with sparkling water
To pack an extra punch, add 3 oz of white rum to the mix

Photography by David Reamer

Capturing the Sun

 

_DLR6549In Oregon, we’re used to grey, rainy, and somewhat dismal winters. If you’ve lived here for more than a couple of years, you know what to expect. Though we appreciate it for what it does for our gardens and farms – it doesn’t mean we don’t yearn for the summer sun.

Inspired by a recent trip to the Mojave Desert, we came up with this cocktail as a form of liquid sunshine until the real thing shows up. Refreshing, with just the right amount of bite, it will cheer up even the bleakest of days as we impatiently wait for spring.

The recipe is for one drink – scale up for a party, just watch out for those cacti, they’ll bite.

_DLR6725Cactus Bite – one serving

5 oz Underwood Pinot Gris

4 oz Fresh Grapefruit juice

1 oz Campari

.5 oz Organic Agave Nectar

.5 oz Lime juice

 

Jacobsen Pure Flake Sea Salt

Lime wheel

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Strain grapefruit juice through a fine wire strainer into a pitcher. Measure all ingredients into a metal shaker tin. Add ice and shake until well chilled. Strain into a highball glass filled with ice. Sprinkle salt flake over the top of the drink. Garnish with a lime wheel.

**When scaling up for a party, measure all ingredients into a pitcher or punchbowl, stir, and serve over ice**

Photography by David Reamer

 

 

What’s Old is New Again

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If you haven’t noticed, old school classic cocktails have had a resurgence in the restaurant and bar community. Barkeeps near and far are taking original recipes and putting their own interesting spin on them. Jeffrey Morganthaler, at Clyde Commons, puts his Negroni’s in a whiskey barrel to age. Mike Shea, at Rum Club, makes an Old Fashioned out of house-made ingredients and rum rather than bourbon (shocking.) And Evan Zimmerman, formerly at Laurelhurst Market, took the traditional combination of Whiskey on the Rocks and made it locally iconic by smoking the ice in-house and adding sherry and house-made pecan syrup.

We think just because we’re a winery doesn’t mean we can’t partake in this cocktail revolution. The long (very long) Portland winter has us wanting to hunker down with a robust drink to forget that we haven’t seen the sun since October. Originally, a Boulevardier consisted of bourbon, Campari and sweet vermouth; we found that our warm and spicy Kings Ridge Red Haute Pinot played well with the richness of the whiskey in place of a sweet vermouth, and that Aperol, rather than Campari, helped balance the bold libation.

Simple yet complex, that’s how we like to make ‘em.

 

Haute Pinot Boulevardier

1 oz Kings Ridge Red Haute Pinot

1 oz Bull Run bourbon whiskey

1 oz Aperol

cinnamon sticks for garnish

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Measure the liquid into a glass container, fill with ice and stir until well chilled.

Strain into a glass of your choice with a large ice cube, and garnish accordingly.

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Sip and stay cozy.

Cheers.

Photography by David Reamer

Underwood Rosé Margarita

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The start of rosé season and the debut of our first pink wine is cause for celebration at our industrial chateau. Here is a fresh shake on a classic margarita using our new 2014 Underwood Rosé.

Tip from our crew: best enjoyed lounging with good friends and tasty food.

Serves 2

1.5 oz Underwood Rosé
3/4 oz Simple Syrup
1.75 oz Tequila, preferably 100% Agave
4 dashes Grapefruit Bitters
1/2 oz Lime Juice
1/4 oz Lemon Juice
1/4 oz Strawberry Juice

Don’t forget the salt.Margarita_6

Photography by Julia Saltzman