5 Wine Cocktails Perfect For The Holiday Season

Now that holiday party time is in full swing, chances are you're drinking your fair share of eggnog and pumpkin-spiced everything. Sure, it's fun and festive at first — but after one too many ugly sweater parties where those ultra-sweet drinks dominate the bar, you'll likely be ready to switch things up.
Next time you're tasked with bartender duties, come prepared with one of these five delicious and refreshing wine-based cocktails we created in partnership with Chloe Wine Collection, all of which are just as merry (if not more so) than your standard nog.
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Illustration by Louisa Cannell.
Sugar Plum Wine Cobbler

Serves 1

This rich yet refreshing cocktail is delightfully sweet and easy to make, and the plum syrup brings out the fruitiness of the merlot beautifully.

Ingredients

For the dried plum syrup...

1 cup sugar

1 cup water

1 cup dried plums

For the final cocktail...

4 oz Chloe Merlot

2 dried plums

4 tbsp sugar

Orange slice

Crushed ice

Instructions

For the syrup…

1. Add water to a saucepan and bring to a boil. Reduce heat to medium, then gradually begin adding sugar, and stir until the sugar is completely dissolved.

2. Add dried plums, stir, and reduce to a simmer (do not allow to boil).

3. Keep simmering for 15 minutes, stirring occasionally.

4. Remove from heat and strain out the dried plums.

5. Allow liquid to cool to room temperature before using.

6. Store the remaining syrup in a glass container and use within 5-7 days.

For the final cocktail...

1. Rub a slice of orange over two dried plums and then immediately roll the plums in sugar so that the sugar will coat them. Set these aside.

2. Fill your glass to the brim with crushed (or finely cracked ice) and set this aside as well.

3. Add the merlot and dried plum syrup to a shaker with regular ice, and shake for about 15 seconds.

4. Strain the liquid into your glass over the ice, and garnish with the sugar-coated dried plums. Enjoy!
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Illustrated by Louisa Cannell.
Ginger Rosemary Whiskey Sour

Serves 1

A savory and sweet whiskey cocktail with a festive merlot float.

Ingredients

For the rosemary syrup...

1 cup water

1 cup sugar

1 package rosemary (approximately 10 sprigs)

For the ginger syrup...

1 cup water

1 cup sugar

1/2 cup peeled and roughly chopped fresh ginger (approximately 1 large root)

For the final cocktail...

2 oz bourbon

1 oz strained fresh lemon juice

1 oz Chloe Merlot

Rosemary sprig for garnish

Instructions

For the rosemary syrup...

1. Add water to a saucepan and bring to a boil.

2. Reduce heat to medium, and gradually begin adding sugar.

3. Stir until the sugar is completely dissolved.

4. Add rosemary, stir, and reduce to a simmer (do not allow to boil).

5. Keep simmering for 15 minutes, stirring occasionally.

6. Remove from heat and strain out the rosemary.

7. Allow liquid to cool to room temperature before using.

8. Store the remaining syrup in a glass container and use within 5-7 days.

For the ginger syrup…

1. Add water to a saucepan and bring to a boil.

2. Reduce heat to medium, and gradually begin adding sugar. Stir until the sugar is completely dissolved.

3. Add ginger, stir, and reduce to a simmer (do not allow to boil).

4. Keep simmering for 15 minutes, stirring occasionally.

5. Remove from heat and strain out the ginger.

6. Allow liquid to cool to room temperature before using.

7. Store the remaining syrup in a glass container and use within five to seven days.

For the final cocktail...

1. Add bourbon, lemon juice, and both syrups to a cocktail shaker 3/4 full of ice and shake for 15-20 seconds.

2. Strain into a glass over 1 large cube (or several regular ones) and insert the sprig of rosemary.

3. Take a spoon and place it just at the rim of the liquid at a diagonal, with the rounded side of the spoon facing upward.

4. Slowly pour the wine over the back of the spoon so it is layered nicely on top of the rest of the cocktail. Enjoy!
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Illustrated by Louisa Cannell.
Cranberry Orange Sparkler

Serves 1

A pretty, celebratory drink perfect for brunch or evening toasts.

Ingredients

For the cranberry syrup…

1 cup water

1 1/4 cup sugar

1 cup cranberries

.5 oz orange liqueur

5 oz Chloe Prosecco

Several cranberries and a slice of orange to garnish

Instructions

For the syrup…

1. Add water to a saucepan and bring to a boil.

2. Reduce heat to medium, and gradually begin adding sugar. Stir until the sugar is completely dissolved.

3. Add cranberries, stir, and reduce to a simmer (do not allow to boil).

4. Keep simmering for 15 minutes, stirring occasionally.

5. Remove from heat and strain out the cranberries.

6. Allow liquid to cool to room temperature before using.

7. Store the remaining syrup in a glass container and use within 5-7 days.

For the final cocktail…

1. Insert a slice of orange into the bottom of your flute so that it wraps around the inside of the glass.

2. Add the syrup and liqueur to your flute, then fill to the top with prosecco.

3. Sprinkle a few cranberries on top to finish. Enjoy!
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Pear Ginger Sangria

Serves 8-10

An elegant, winter-approved white sangria with rich, round pear flavors and a gingery kick.

Ingredients

For the ginger syrup…

1 cup water

1 cup sugar

1/2 cup peeled and roughly chopped fresh ginger (approximately 1 large root)

For the final cocktail…

1 bottle Chloe Pinot Grigio

2 cups extra-spicy ginger beer

1 cup pear juice (or strained pear puree)

4 oz apple brandy

2 oz lemon juice

Thinly sliced pears and cranberries for garnish

Instructions

For the syrup….

1. Add water to a saucepan and bring to a boil.

2. Reduce heat to medium, and gradually begin adding sugar. Stir until the sugar is completely dissolved.

3. Add ginger, stir, and reduce to a simmer (do not allow to boil).

4. Keep simmering for 15 minutes, stirring occasionally.

5. Remove from heat and strain out the ginger.

6. Allow liquid to cool to room temperature before using.

7. Store the remaining syrup in a glass container and use within 5-7 days.

For the final cocktail...

1. Add wine, ginger beer, pear juice, apple brandy, syrup, and lemon juice to a pitcher 1/2 full of ice, and stir for 20-30 seconds.

2. Add the slice pears and cranberries, and then serve.
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Illustrated by Louisa Cannell.
Mulled Wine

Serves 8-12

Richly spiced, indulgent, and perfect for long winter walks.

Ingredients

1 bottle Chloe Merlot

3 cups apple cider

3/4 cup brown sugar

3 oz ginger liqueur

3 oz orange liqueur

6 cinnamon sticks

2 tsp whole allspice

2 tsp whole cloves

3 tsp fresh chopped ginger

2 tsp of peppercorns

Strained juice from 2 blood oranges (regular oranges work, too)

Sliced orange, blood orange, and anise pods for garnish

Cheesecloth

Twine

Instructions

1. In a piece of cheesecloth, place the allspice, cloves, and chopped ginger. Tie off the cloth into a pouch with twine.

2. Do the same with a smaller piece of cheesecloth and the peppercorns.

3. Add the first pouch to a large pot along with the cinnamon sticks, blood orange juice, brown sugar, apple cider, and merlot, and turn up to low heat.

4. Allow to simmer for 20 minutes while stirring occasionally, then add the smaller pouch with the peppercorns to the pot along with the ginger and orange liqueur.

5. Simmer for another 5 minutes, then remove both pouches and add sliced oranges and anise pods on top for garnish. Serve.
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