Since people may have a little more time than usual and might want to kick their wine game up a notch, I thought this month I would feature some wine-based cocktails. I kept it to recipes with relatively easy ingredients so you aren’t having to buy any specialty liqueurs or unusual spices you may only use once.


An easy-drinking aperitif made slightly more potent with the addition of gin.


1 Tbsp honey
3 oz gin
1 1/2 oz fresh lime juice
1 oz Aperol or Cappelletti
Angostura bitters
Champagne or sparkling wine
2 lime wheels

Honey syrup: combine honey and 1/2 Tbsp hot water and stir to dissolve.

Combine gin, lime juice, Aperol, honey syrup, and 2 dashes of Angostura bitters in a cocktail shaker; fill with ice. Cover and shake until outside of shaker is frosty, about 30 seconds. Strain into 2 chilled coupe glasses. Top off each with Champagne and garnish with lime.

Rosé, Bourbon, and Blue

This patriotic-themed drink seems appropriate at these times.


2 tablespoons raw sugar
1/2 cup fresh blueberries
1/2 cup brewed unsweetened black tea
3 oz fruity rosé
1/4 cup bourbon
1 1/2 oz fresh lemon juice
2 lemon slices

Stir sugar with 2 Tbsp hot water in a small bowl until sugar is dissolved; transfer to a food processor. Add 6 Tbsp blueberries to processor and purée. Set a strainer over a large pitcher. Strain blueberry mixture, pressing on solids to extract as much liquid as possible; discard solids. Add tea, rosé, bourbon, and lemon juice to pitcher. Refrigerate until chilled, about 2 hours.

Cut remaining blueberries in half; add to pitcher. Fill 2 Old Fashioned glasses with ice. Divide cocktail among glasses. Garnish with lemon slices and serve.