At Union Wine Co. we love to create wine cocktails. We recently worked with our friends at Portland Syrups to create a spin on four classic cocktails using their syrups and our wine. Thanks to the fine folks at Wilder Bar for letting us use their space to create and photograph these cocktails.

Jack Hibiscus

- 0.75 oz Laird's Apple Brandy

- 0.5 oz Portland Syrups Hibiscus Cardamom Syrup

- 1 oz Union Wine Company Riesling Radler

- 0.5 oz lemon juice

In a shaker with ice, combine all ingredients, sans Radler and give it a vigorous shake. Add the Radler into the chilled concoction then strain and pour into a Nick & Nora. Name doesn't start with an N? No worries, you're sure to enjoy this floral sipper.

Marionberry Julep

- 1.5 oz Marionberry Whiskey

- 1 oz Portland Syrups Marionberry Syrup

- 3 oz Union Wine Company Pinot Gris

- 2 fresh mint leaves

In a shaker with ice, combine all ingredients, sans wine and give it a vigorous shake. This will activate the oils and wonderful flavor of the mint. Pour into a stemless wine glass filled with ice. Top with the Pinot Gris and a garnish of mint and enjoy.

Rose French 75

- 1.5 oz Freeland Spirits Gin

- 0.75 oz Portland Syrups Rose Syrup

- 2 oz Union Wine Company Rose Bubbles

- 0.5 oz lemon juice

In a shaker with ice, combine all ingredients, sans wine and give it a vigorous shake. Pour into a champagne flute and top with the Rose Bubbles. Point your pinky down, sip, and enjoy.

Root Beer Kalimotxo

- 4 oz Union Wine Company Pinot Noir

- 2 oz soda water

- 0.5 oz Portland Syrups Root Beer Syrup

Combine soda water and Root Beer syrup in a Collins glass. Fill with ice, then add in the Pinot Noir. Give it a gentle stir, find a shady spot, pretend you're in Europe and enjoy.