Posts Categorized: Wine Cocktails

Short Strokes

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For when you need something a little stronger than a Pumpkin Spice Latte, we worked with Portland barkeep Ansel Vickery to create a cocktail for a cozy night in.

Short Strokes

2.5 oz Underwood Rosé

.75 oz fresh lemon juice

.75 oz Kronan Swedish Punsch

1 teaspoon 2:1 simple syrup

4 short dashes Regan’s Orange Bitters

Combine all ingredients, shake and strain into a glass. Add 1 oz soda water, ice to fill, lemon twist and a cherry to garnish.

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About the Bartender

Ansel Vickery tends bar at Free House, where the quality of the cocktail program has made it one of the top spots of the service industry folks. The cocktails Ansel likes to drink (and subsequently make) are big, juicy and fun, which mimics the way he approaches his job in general. For Ansel, life and beverages should be fun, and loud, and big, and dark, and sorta crazy. Go check them, and him, out to see for yourself.

ansel vickery

Photography by David L. Reamer

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Rosé City Sour

For the first weekend at home in awhile, we worked with Portland bartender, Jacob Grier, to craft a Rosé cocktail that’s perfect for a night in.

Rosé City Sour

2 oz London Dry Gin

1 oz fresh-squeezed lemon juice

3/4 rosé syrup*

1/2 teaspoon Green Chartreuse

Combine the gin, juice, syrup and Chartreuse in a shaker with ice. Shake and strain into a chilled cocktail glass. Option to garnish with an edible flower.

*For the rosé syrup, combine 1 cup Underwood Rosé wine and 1 cup white sugar in a small pot and stir over medium-low heat until the sugar is fully dissolved. Pour into a clean glass bottle and keep refrigerated for up to 5 days.

 

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About the Bartender

Jacob Grier tends bar in Portland Oregon and literally wrote the book on beer cocktails, Cocktails On Tap. He also founded Aquavit Week, the weeklong celebration of the signature spirit of the Nordics. He enjoys working with unusual ingredients and introducing drinkers to spirits they’ve never tried before.

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Photography by David L. Reamer

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Make Summer Last Forever

We worked with Portland mixologist, Douglas Derrick, to create a Rosé libation to help make summer last forever.

Broad City Punch

2.5 oz Underwood Rosé

1.5 oz white grapefruit juice

1 oz Aria Gin (or London Dry Style)

1 oz chamomile syrup

2 dashes cherry-anise bitters (Peychaud’s or Creole)

Build all ingredients in a mixing tin. Shake, strain into 10 oz glass filled with ice. Garnish with a long stem mint sprig.

Bartender note: 

For the chamomile syrup, brew 2 chamomile tea bags in 8 oz hot water. Steep for 5 minutes, filter out tea and sir in 1 cup bakers sugar while hot. Let cool and refrigerate in airtight container for up to 5 days.

 

About Douglas Derrick

Southwestern by birth, Italian by heritage, and Northwestern by preference, Douglas Derrick has found his home in Portland’s thriving restaurant scene. On top of leading The Negroni Social and inspiring Negroni Week, a world-wide charity event which joins bars from all over the world to raise funds for local charities with Imbibe Magazine and Campari, Derrick creates handcrafted cocktails in the way chefs that he has worked with create menus: by using seasonal and in-house, made from scratch ingredients that change with the farms they source from. He works full time for Campari America, preaching the gospel of Negroni to bars all over the world.

 

Photography by David L. Reamer

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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

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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

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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

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