Our best wine cocktails of 2012

We threw many parties in our 40th anniversary year, which called for the making of many, many drinks. Here are five of our favorite signature cocktails of 2012, with recipes for mixing them at home. Just a small thank you to our wonderful fans and customers who made this year so special for us. Cheers to 2013 — may you only drink delicious wine, and discover new favorites along the way!

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The Berry Zinful

4 ounces Oliver Zinfandel
6 ounces Orangina
1 ounce raspberry simple syrup
1/2 tsp mulling spices

Stir, pour over ice and serve.

Ruby ’72

3.5 oz Maximum Port
3.5 oz Orangina
1.5 oz lemon juice
1.5 oz club soda
Pinch of zest
2 tsp mulling spice

Stir and pour over ice. Garnish with an orange slice.

The Chambouree

4.5 ounces Creekbend Chambourcin Rosé
4.5 ounces ginger ale
1 ounce Oliver Blackberry Wine

Pour over ice, stir, and garnish with fresh or frozen blackberries.


Blackberry Sparkler

6 ounces Creekbend Vidal Blanc Sparkling
1 ounce Oliver Blackberry Wine

Garnish with one fresh blackberry and a sprig of mint.

St. Nick’s Crush

Combine ¾ tsp Clementine Brown Sugar mixer (below) with 1½ tsp Roasted Cranberry Clove mixer (below) and 6 oz Oliver Beanblossom Blush. Garnish with rosemary sprigs and fresh cranberries.

Clementine Brown Sugar Mixer: Heat ½ cup brown sugar and ½ cup water over medium heat until dissolved. Steep the peel from one clementine in the brown sugar mixture for at least one hour. Strain, stir in 1 tsp of vanilla and the juice from ½ clementine.

Roasted Cranberry Clove Mixer: Preheat oven to 425 degrees. Spread cranberries over a pan and sprinkle with 1 tsp of ground clove. Roast cranberries for 10 minutes. Heat ½ cup sugar and ½ cup water over medium heat until dissolved. Steep cranberries to sugar mixture for 2-4 hours. Strain, and refrigerate.

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