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Romantic Journey Ultra Luxury Cocktail

                                                          
 
Here are some handpicked award winning cocktail selections for you to enjoy.   Select anyone of these libations to imbibe for your ultimate luxury cocktail pleasure.
 

The Art of Blending with Icewine
Add 25% of Vidal to a simple white wine and you will experience how the art of blending with Icewine creates structure and balance to your wine.


Icewine Martini
Fill a cocktail shaker with ice. 
Add 2 ¾ oz. Vodka and 1 ¼ oz. Icewine Stirred not shaken Strain into a stemmed martini glass. 
Garnish with frozen grapes.
Optional: Rim the glass with sugar
If your preference is dryer reduce the amount of Icewine 

 
Riesling Apple Icewine Martini
1 oz Riesling Icewine 
1 oz Premium Vodka
1/2 oz Apple Liqueur Garnish with baby crab apple



Breakfast Martini
Ingredients:
2 1/4 oz.  vodka 
2 oz. Icewine 
1/2 cup blueberries 
1/2 lime (juice from the lime)
1/2 oz. maple syrup 
Mixing instructions:
Mash the fresh fruit in the bottom of a Boston shaker. Add the remaining ingredients and top with ice. Shake well and strain into a martini glass.



Washington Manhattan
INGREDIENTS:
Vidal Icewine
Bourbon
PREPARATION: 
Mix equal parts Icewine and bourbon. Garnish with a cherry.
  Vital Vidal Vibrations
2 Parts Vidal Icewine
1 Part Vodka
Splash of Vermouth
Pour into cocktail shaker and shake (not stirred), 
serve in chilled martini glass



Cabernet Franc Icewine Cosmopolitan
1 oz Cabernet Franc Icewine 
1 oz Premium Vodka
1/2 oz Grand Marnier
Garnish with kumquat


  
Icewine "Royale"
1 oz Cabernet Franc Icewine 
3 oz sparkling wine or Champagne (layered on top of Icewine)
Garnish with fresh floating raspberry or strawberry


Sweet Indulgence
INGREDIENTS:
• 1 ounce Bourbon
• 1 ounce Limoncello
• 2 ounces Riesling Icewine
• 2 ounces chilled dry champagne or sparkling wine
• Lemon twist for garnish
PREPARATION: 
Add bourbon, Limoncello and Riesling Icewine into a shaker half filled with ice and stir to com¬bine. Strain into a champagne flute and top with chilled champagne or sparkling wine. Garnish with lemon twist.


Harvest Freeze
INGREDIENTS:
• 2 1/2 oz. Vidal Icewine
• 1 1/2 oz. citrus vodka
• 1/2 oz. peach liqueur 
• Homemade whipped cream flavored with nutmeg
PREPARATION: 
Fill a parfait glass with crushed ice. Shake all ingredients except whipped cream. Strain into parfait glass. Top with a thick layer of seasoned whipped cream. Garnish with a frozen green grape.
Royale Champagne Cocktail
750 ml bottle sparkling wine 
375 ml bottle Icewine (Vidal or Riesling) 
Preserved Bing cherries
Fill champagne flutes 3/4 full of sparkling wine. Add a dash of Icewine to each. Drop in a cherry.
Makes 6 servings.
  

Arctic Azure
1 part Icewine
1 part vodka
Drizzle of blue curacao
Splash of club soda
Scoop of lemon gelato for garnish
Combine Icewine, vodka, blue curacao and club soda. Add a scoop of lemon gelato for garnish.


Factory 13
1 shot of Icewine
1/3 shot of vodka
1/3 shot of peach schnapps
1/3 shot of Goldschlagger
Frozen peach slice for garnish
Combine the Icewine, vodka, peach schnapps and Goldschlagger. Add the frozen peach slice for garnish.


Twizzler
Vidal Icewine
Brandy
Cherry essence
sparkling wine
Mix Vidal Icewine, brandy, cherry essence. Add Sparkling wine.



Frosty Sunrise
Ingredients
1-1/2 oz. Premium Tequila
1/2 oz. Vidal Icewine
1 oz. frozen concentrate cherry juice
Method/Steps
Shake tequila and Icewine vigorously with ice and strain into a highball glass filled with ice. Slowly add cherry concentrate so that it sinks to the bottom.
  


Ice Queen
Here’s another great make-ahead cocktail for a larger party. Increase the quantities proportionately for the number of guests and combine in a pitcher without ice.  Cover and chill. Add ice and stir well just before serving.
Ingredients
1/2 oz. Vidal Icewine
1-1/2 oz. Premium Vodka
1/2 oz. Cointreau
1 oz. pineapple juice
Method/Steps
Stir with ice and pour into a highball glass.



Ice Puckerer
3 parts Cab-Franc Icewine
2 part chilled Limoncello 
Serve in an Icewine flute.  
Add a scoop of lemon sorbet for a refreshing dessert


  
Emerald Ice
Ingredients
1 oz. Vidal Icewine
1/3 kiwi fruit
5 tarragon leaves
1/4 oz. simple syrup
3 oz. Champagne or Sparkling Wine
Method/Steps
Fill a shaker half-full with ice, add kiwi and tarragon and crush. Add simple syrup and shake vigorously. Strain into a Champagne flute and top off with Champagne.


Ice Skate Runner
2 parts Vidal Icewine
1 part Spiced Rum
Splash of Triple Sec
Stir gently and pour over ice in an old fashioned glass.   
Garnish with a cherry
  


The Half and Half
2 parts  Riesling Icewine
2 parts Riesling Wine
Shake and pour over shaved ice, serve in wine glass


Swamp Water
2 parts Cabernet Franc Icewine
5 drops of Strawberry Extract
2 drops of Chocolate Syrup    
Gently add ingredients in order one at a time to a wine glass.  
Garnish with shaved milk chocolate, serve

  
Blue Ice Baby
2 parts Vidal Icewine
1 part Hypnotiq Liquor
Pour into cocktail shaker and shake, serve in a chilled martini glass.


Whisky Sour Jellies
12 oz Whisky
18 oz Riesling Icewine
12 oz fresh squeezed lemon juice
36 oz fresh whipping cream
Gelatin tablet
Fresh whole lime
Mix only 12oz Icewine with all of the whisky, lemon juice and gelatin. Warm gently on the stove. Allow the mixture to set in a casserole dish in the refrigerator for three hours. Cut into 12 equal squares. Add the remaining Icewine to the cream and whip it to a stiff peak. Spoon a dollop of whipped cream over each jelly, and zest fresh lime over top.


Cool Hawaiian
Ingredients
1 oz. Vidal Icewine
1/2 oz. pineapple juice
1/2 oz. strawberry purée
3 oz. Champagne or sparkling wine
Method/Steps
Fill a shaker with ice, add Icewine, pineapple juice and strawberry purée. Shake vigorously. Strain into a Champagne flute and top with Champagne. To save time when entertaining a larger group, try mixing the Icewine, juices and purée in a pitcher, without ice, a couple of hours ahead, and keep it in the refrigerator. Pour into flutes and top with Champagne as needed.



Pineapple Peel Icy Sangria
 INGREDIENTS: 
• 1 whole medium size pineapple
• 1 fresh orange
• 8 whole cloves
• 1 cinnamon stick, 2 1/2 inches long
• 1/3 cup sugar
• 4 1/2 cups boiling water
• 1/2 cup orange juice, freshly squeezed
• 1/2 cup lemon juice, freshly squeezed
• 3-4 bottles Icewine (preferably Vidal or Riesling)
• 6-8 fresh mint leaves
• Ice
• Fresh fruit [optional] 
(strawberries, oranges, lime, 
lemon, cantaloupe, blackberries)
PREPARATION:
Wash a whole unpeeled, uncut pineapple and a whole unpeeled orange. Cut the peeling from both fruits, leaving a thick layer of fruit flesh attached to the skins. Place peelings, cloves, cinnamon and sugar in a large bowl. Cover with boiling water and mix together well. Cover. Let mixture steep overnight (or 6-7 hours).
Once steeped, strain the fruit/spice mixture and discard solids. To the fruited syrup, add fresh orange juice, lemon juice and mint leaves. Stir together well. 
To serve: Place fresh cut fruit chunks in bottom of a large serving pitcher. Cover with ice to fill the pitcher about ½ full. Add equal amounts of spicy fruit mixture and Icewine. Garnish pitcher with additional fresh cut fruit and fresh mint. Refresh pitcher as necessary with additional syrup and wine.
 
Yield: 2 sangria-style wine pitchers.





White Lotus Ice
 
INGREDIENTS:
• 3 oz. Icewine (Preferably Vidal or Riesling) 
• 2 oz. Vanilla-Ginger Simple Syrup (recipe below) 
• Club soda 
PREPARATION:
Pour Icewine and Vanilla-Ginger Simple Syrup into a collins glass with ice and fill with club soda. Garnish with a slice of lotus root.
VANILLA-GINGER SIMPLE SYRUP INGREDIENTS: 
• 8 oz. sugar 
• 8 oz. water 
• 1/2 cup chopped fresh ginger 
• 2 vanilla beans split and scraped
SIMPLE SYRUP PREPARATION:
Combine all ingredients into a saucepan and bring to a boil for 1 minute. Remove from the heat and let steep for 20 minutes. Strain out vanilla bean pods and ginger and cool syrup. Store refrigerated for up to 1 week.
 
Northern Iced Tea
 
INGREDIENTS:
• 2 oz. Riesling Icewine 
• 1 oz. chilled blended black tea
• 5-6 frozen blackberries, defrosted 
• 1 large spoonful vanilla ice cream
PREPARATION:
In shaker, add Icewine, tea, and ice cream. Shake with ice. Add blackberries and blackberry juice to chilled martini glass. Pour shaken ingredients on top. Ice cream will rise and create a creamy top layer.
 


Frosted Berry Icewine
 
A refreshing Icewine and raspberry cocktail with a citrus twist.
INGREDIENTS: 
• 3 oz. Vidal Icewine, chilled 
• 1 oz. chilled raspberry liqueur 
• Lemon twist 
PREPARATION: 
Gently mix Icewine and raspberry liqueur. Pour into hock wine or other stemmed glass. Rub edge of glass with lemon, and garnish with a twist.
 


Apple Wood Smoked Icewine
 
INGREDIENTS: 
• 1 applewood chip
• 6 ounces Vidal Icewine
• 3 ounces ice
• 4 1/2 ounces Granny Smith sweet apple nectar, preferably freshly squeezed
• 2 ounces tonic water
• 2 slices Granny Smith apple sliced very thin (per glass)
PREPARATION:
Place the Covey Run Semillon Icewine, ice, apple nectar and tonic in a shaker and mix well; set in the refrigerator until ready to pour. Take a large white wine glass and be sure it is completely dry. Next, light the applewood chip with a match until it catches fire. Hold the glass by the stem and turn it upside down. Blow the apple wood chip out and catch the clean smoke in the center of the glass; let smoke fill the glass. Repeat with a second glass and pour 6 ounces in each glass. Garnish with Granny Smith apple slices and serve.
 


Aphrodite’s Kiss
 
INGREDIENTS: 
• 2 cups cubed seedless watermelon
• ¼ cup fine grain baking sugar
• 2 ½ tablespoons lemon juice
• 1 cup pomegranate juice
• 1 ½ cups Riesling Icewine
• 1 pomegranate (optional)
PREPARATION:
In a blender combine watermelon cubes, sugar, lemon juice and pomegranate juice. Use pulse to blend until smooth. (The fine grains of the baking sugar will dissolve quicker than white table sugar, which will produce a smoother texture.) Stir in Semillon Icewine. Pour into a 10 x 13 inch baking dish. Cover with plastic wrap and freeze for 40 minutes. Stir mixture with a fork every 30 minutes until slushy. (This will take between 3 ½ to 4 hours) Remove the mixture from freezer and scrape with a large fork until you have the consistency of an Italian Ice. Spoon into chilled dessert glasses. Garnish with pomegranate seeds if desired.
 
 
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