Hipocras

Recipes:
• 1 lt White Wine
• 1 lt Red Wine
• Sugar
• Cinnamon rolls

Preparation:

Make a tea with all the ingredients.

Bodega Sangria

Recipes:
• 80g caster sugar
• 1 litre red wine
• 400g strawberries
• 1 vanilla bean
• 30mL espresso
• Grated zest of 1 lemon
• Grated zest of 1 orange
• 1 litre cava

Preparation:

Combine caster sugar and 80mL water in a small saucepan and stir over medium heat until sugar is dissolved. Remove and cool. Combine sugar mixture with remaining ingredients except cava in a bowl, stir well, cover and refrigerate for 24 hours. Blend in a food processor or blender. This may need to be done in batches. Strain mixture through a sieve. Mix with cava and serve.

Makes 10-12 drinks.

Grape Punch

Ingredientes:
• 8oz. brandy
• 1/8 oz. lemon juice
• 6 tbs. sugar
• 18 ice cubes
• 24 grapes
• 750 ml cold white wine

Preparacion:

Put in a punch bowl the brandy, the lemon juice and the sugar; shake the ingredients till the sugar is disolved. Add the ice cubes, the grapes and the wine; mix everything and serve in red wine glasses.

Incahuasi

Ingredientes:

• 1 oz. pisco
• 1/2 oz. wine
• 1/2 oz chuchuhuasi
• 4 drops of angostura
• 6 ice cubes
• 5 oz. yellow soda
• 3 weels of lemon

Preparacion:
Shake the ingredients well with cracked ice, then strain into a chilled cocktail glass.

Claret Cup

Recipes:
• 1 red Bordeaux
• 4 ounces Amontillado
• 2 ounces Maraschino
• Thin cut rind of 1 lemon(s)
• superfine sugar
• club soda

Preparation:

Mix in large bowl or just “let stand an hour or so for interjubilation of ingredients,” as our Lawton Mackall advised the prospective cup-brewer back in 1939. Then add as big a berg of ice as you can produce, pour in a liter of chilled club soda, and deck out with a few sprigs of fresh mint or, for true authenticity, borage — if you can find it (or even figure out what it is; we can’t). A curl of fresh cucumber rind would not go amiss, either. For a Claret Punch, shake 6 ounces red Bordeaux, a generous splash of sherry, a smaller splash of Grand Marnier, a teaspoonful of superfine sugar, and a slice each of orange and lemon well with cracked ice and pour unstrained into a tall glass; lance with straw and serve it forth.

Port Wine Sangaree

Recipes:
• 4 ounces ruby port
• 2 thin lemon wheels
• 1 teaspoon superfine sugar
• nutmeg

Preparation:

Shake well with cracked ice, the pour unstrained into a tumbler or double Old-Fashioned glass and grate a little nutmeg on top.

Winter Warm-Up

Recipes:
• 1 Bottle Leopard’s Leopard’s Leap Cabernet Sauvignon
• 4 whole cloves
• 1 cinnamon stick
• 1/2-1 lemon rind.
• ¼ cup sugar, to taste

Preparation:

1. Pour wine and sugar into deep pot and heat until just before boiling.

2. Do not boil.

3. Wrap Cinnamon, Lemon Peel and cloves in Cheesecloth and tie off tightly.

4. Add to wine and sugar mixture and simmer for about 15 minutes.

5. Serve immediately in coffee or tea mugs.

Red Leopard

Recipes:
• 75ml Leopard’s Leap Cabernet Sauvignon
• 1 teaspoon blueberry jam
• 4 fresh basil leaves
• 1 teaspoon gomm sugar syrup.

Preparation:

Half fill a cocktail shaker with crushed ice.

Muddle or mix the jam and basil with gomm and add to shaker.

Add Leopard’s Leap Cabernet Sauvignon.

Shake well.

Strain into Martini glass and garnish with a basil leaf.

Spotted Citrino

Recipes:
• 75ml Leopard’s Leap Chenin Blanc 2007
• 1 spoon Kumquat jam or compote
• 6 mint leaves
• 6.25ml gomm sugar syrup
• Crushed ice

Preparation:

Half fill a cocktail shaker with crushed ice.

Muddle or mix the mint with jam and gomm, and add to shaker.

Add Leopard’s Leap Chenin Blanc.

Shake well.

Strain into Martini glass and garnish with a mint leaf.

Spritzers

Recipes:
• 4 oz white wine
• soda

Preparation:

Pour wine in a balloon wine glass, add soda, and serve.