Wine Drinks

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ANDALUSIA

2 oz dry sherry
½ oz light rum
½ oz brandy

In a mixing glass half-filled with ice cubes, combine all of the ingredients. Stir well. Strain into a cocktail glass.

BELLINI

2 oz peach nectar
½ oz lemon juice
1 tsp grenadine
4 oz chilled sparkling wine or Champagne

Pour the peach nectar, lemon juice, and grenadine into a Champagne flute. Add the Champagne. Stir well.

BISHOP

3 oz red wine
1 oz lemon juice
1½ oz orange juice
1 tsp superfine sugar
1 orange slice

In a shaker half-filled with ice cubes, combine the red wine, lemon juice, orange juice, and sugar. Shake well. Strain into a highball glass almost filled with ice cubes. Garnish with the orange slice.

CHAMPAGNE COCKTAIL

1 tsp granulated sugar
3 dashes bitters
6 oz Champagne

Put the sugar in the bottom of a Champagne flute and soak it with the bitters. Top with the Champagne.

CHAMPAGNE JULEP

6 mint leaves
1 tsp superfine sugar
2 oz bourbon
4 oz Champagne

In a mixing glass, combine 4 of the mint leaves with the sugar and a few drops of water. Muddle well. Add the bourbon. Stir well. Strain into a collins glass. Add ice cubes and the Champagne. Garnish with the remaining mint leaves.

CREAM SHERRY COBBLER

1 tsp superfine sugar
3 oz club soda
Crushed ice
2½ oz cream sherry
1 maraschino cherry
1 orange slice
1 lemon slice

In an old-fashioned glass, dissolve the sugar in the club soda. Add crushed ice until the glass is almost full. Add the sherry. Stir well. Garnish with the cherry, orange slice, and lemon slice.

FEROCIOUS FLIP

1½ oz brandy
1 oz ruby port
1 whole egg
1 tsp superfine sugar
½ oz light cream
? tsp grated nutmeg

In a shaker half-filled with ice cubes, combine the brandy, port, egg, sugar, and cream. Shake well. Strain into a sour glass and garnish with the nutmeg.

HILLARY WALLBANGER

4 oz dry white wine
2 oz orange juice
½ oz Galliano

In a collins glass almost filled with ice cubes, combine the wine and orange juice. Stir well. Float the Galliano on top.

KIR

6 oz dry white wine
½ oz creme de cassis
1 lemon twist

Pour the wine and cassis into a wine glass. Stir well. Garnish with the lemon twist.

MADEIRA M'DEAR

1½ oz Madeira
1 oz brandy
½ oz dry vermouth
1 tsp sweet vermouth
1 lemon twist

Pour the Madeira, brandy, dry vermouth, and sweet vermouth into an old-fashioned glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.

MIMOSA

5 oz Champagne or sparkling wine
½ oz Cointreau or triple sec
1 oz orange juice
1 orange slice

Pour the Champagne, Cointreau, and orange juice into a Champagne flute. Stir well. Garnish with the orange slice.

PORTEGUESE DAISY

2 oz ruby port
1 oz brandy
1 oz lemon juice
½ tsp superfine sugar
½ tsp grenadine
1 lemon wedge

In a shaker half-filled with ice cubes, combine the port, brandy, lemon juice, sugar, and grenadine. Shake well. Pour into an old-fashioned glass. Garnish with the lemon wedge.

PORT WINE SANGAREE

1 tsp superfine sugar
2 tsp water
2 oz tawny port
Crushed ice
2½ oz club soda
½ oz brandy
1 lemon twist
? tsp grated nutmeg
? tsp ground cinnamon

In a highball glass, dissolve the sugar in the water and port. Almost fill the glass with crushed ice and add the club soda. Float the brandy on top. Garnish with the lemon twist and a dusting of nutmeg and cinnamon.

RED WINE COOLER

4 oz red wine
2 oz lemon-lime soda
2 oz ginger ale
1 lemon twist
1 orange slice

Pour the wine, lemon-lime soda, and ginger ale into a highball glass almost filled with ice cubes. Stir well. Garnish with the lemon twist and the orange slice.

SPRITZER

5 oz white wine
2 oz club soda
1 lemon twist

Pour the wine and soda into a collins glass almost filled with ice cubes. Stir well. Garnish with the lemon twist.