Make Wine Cocktails your new Go-To for Fall Imbibing

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It’s officially fall, what’s in your glass? No need to wait on the leaves to change before enjoying a seasonal sip — Cooper & Thief Cellarmasters is here to kickstart your cool weather imbibing game with alluring wine-based cocktail recipes curated by mixology master Elliott Clark of @apartment_bartender.

Inspired by the velvety, bourbon-barrel aged Cooper & Thief Red Blend (SRP: $24.99), Elliott created two awesomely autumnal cocktails that are as easy to mix up at home as they are delicious. A self-made mixologist, Elliott has come to be known for his innovative — and Instagrammable — cocktails created with spirits and wine alike.

Aged for three months in bourbon whiskey barrels, Cooper & Thief’s spiritous character enticingly lends itself to Elliott’s cocktail connoisseurship, offering an out-of-the-box twist to classic fall drinks. For the spice lovers, the Cooper & Thief Red Blend Swizzle is the move (step aside, pumpkin spice).

The delicious cocktail features cinnamon syrup and a freshly grated cinnamon garnish for undeniable fall flavor with a kick. And for those who prefer a more traditional approach to their seasonal wine cocktail? The Cooper & Thief Sidecar Highball combines a touch of Cognac VSOP with the jammy notes of Red Blend for an unexpected element of warmth that brings this classic drink to the next level.

Below you can find the recipes, complete with directions on how to mix up yourself:

Cooper & Thief Red Blend Swizzle

INGREDIENTS:

1 oz Cooper & Thief Red Blend Aged in Ex-Bourbon Barrels

1 ½ oz Pisco

¾ oz Cinnamon Syrup*

¾ oz Lemon Juice

3–4 dashes of Angostura Bitters

METHOD:
Combine all ingredients into a cocktail shaker and shake to chill. Strain into a Snifter Glass over crushed ice, and garnish with freshly grated cinnamon, mint, and an orange peel.

*For the cinnamon syrup: Combine 1 cup of sugar in 1 cup of water and a handful of broken up cinnamon sticks in a medium sauce on low to medium heat. Bring to a light simmer and gently stir to dissolve the sugar. Remove from heat and let the syrup cool. Strain of the cinnamon sticks and store in a glass har in the refrigerator.

Cooper & Thief Sidecar Highball

2 oz Cognac VSOP

½ oz Cooper & Thief Red Blend Wine Syrup*

1 oz Lemon Juice

½ oz Triple Sec

Soda Water

METHOD:

Combine all ingredients into a cocktail shaker, except for the soda water. Fill with ice and shake to chill. Strain into a Collins Glass over ice, and top with soda water. Garnish with a lemon twist.

*For the Cooper & Thief Red Blend Wine Syrup: In a medium sauce pan, combine 1 cup of Cooper & Thief Red Blend and 1 cup of sugar. For added spice, add in broken up cinnamon sticks, all spice, star anise and cloves. Bring to a light simmer and gently stir to dissolve the sugar. Strain out the solid and store the syrup in a glass jar in the refrigerator.

Written by

Tony Bowles is one of the youngest sought out journalists in the media world. He focuses on lifestyle, travel, entertainment, food and more! Based out of NYC.

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