Cocktails with Crab Apple Wine
With these Crab Apple Wine cocktails, we’ve got you covered for all seasons. Don’t hesitate to share your favorite receipe with us!
A Sweet Year
Serves 1
Ingredients
1 part Bourbon
1 part Crabapple wine
1 dash Rhubarb Bitters
Honey Lemon Foam (homemade)
Garnish With fresh grated cinnamon
Glass – old fashion or stemmed old fashion
To make Honey lemon foam combine the following in a half liter whip cream canister and charge with NO2-4 egg whites
4 oz honey
2 oz lemon juice
6 oz water
Preparation
Stir bourbon, crabapple and bitters with ice strain into old fashion glass and top with foam and grate cinnamon over top and smile… OR BETTER YET HEAD DOWN TO SOLOMON’S ON HERALD ST IN VICTORIA + HAVE THEM MIX IT UP!
Apple Blossom
A la Chris Mason Stearns – Mixologist extraordinaire
Ingredients
2 oz sake (dry)
1 ½ oz Elephant Island Crabapple Wine
½ oz fresh lime juice
1 egg white (1 white is enough if making 2 drinks)
1 tsp simple syrup
1 dash Angostura bitters
Preparation
Shake all ingredients except the bitters in a cocktail shaker full of ice. Strain into a chilled champagne flute. Dash the bitters on top and swirl with a toothpick to make a spiral.
Caipirinha De Maçã
A la Chris Mason Stearns – Mixologist extraordinaire
Ingredients
1 oz vodka
1 oz EIOW Crab Apple Wine
5-6 green grapes
3-4 lime wedges
1 tsp simple syrup
Preparation
Muddle the grapes, simple syrup, and limes in the bottom of a large rocks glass. Add ice, crabapple wine, and vodka. Serve with a stir stick.
Crabapple Rose
A la Chris Mason Stearns – Mixologist extraordinaire
Ingredients
1 ½ oz white rum
1 ½ oz Elephant Island Crab Apple Wine
¾ fresh lime juice
½ tsp simple syrup
½ tsp *grenadine
Preparation
Shake all ingredients in a cocktail shaker full of ice. Strain into a chilled cocktail glass.
*Needs to be adjusted for sweetness depending on type of grenadine (a light-bodied French brandy is best, as opposed to a richer Spanish style).
Crabby Cosmo
… with thanks from our very “UN-crabby” customer Bonnie!
Ingredients
1 oz Vodka
½ oz Cointreau
¾ oz Cranberry Juice
dash of Lime Juice
½ oz Elephant Isl Crab Apple Wine
Preparation
Measure all ingredients into cocktail shaker filled with ice. Shake + Strain into chilled Martini glass.
Malus Malice
Compliments of Chris Jones – Aura @ Laurel Point
Ingredients
1 ¼ oz EIO Crab Apple Wine
¾ oz Butter Ripple Schnapps
6 cloves
1 broken cinnamon stick
dash of orange zest
cinnamon stick garnish
Preparation
Heat Crab Apple Wine and Butter Ripple Schnapps gently. Simmer with 6 cloves, 1 broken cinnamon stick and a dash of orange zest. Strain ingredients and serve hot with a cinnamon stick garnish.
Rosemary Swizzle
A la Chris Mason Stearns – Mixologist extraordinaire
Ingredients
1 oz gin
2 oz Elephant Island Crabapple wine
1 splash fresh lime juice
½ tsp simple syrup
top with soda water
Preparation
In a highball glass full of ice, combine all ingredients except soda. Muddle the edge of the glass with the spring of rosemary. Top up with soda water and garnish with a large rosemary sprig. Serve with a straw.
White Elephant Sangria
Serves 4
Ingredients
1 cup seedless grapes
1 peeled/sliced Kiwi
1 lb seedless watermelon (scooped using melon baller)
1/4 Honeydew melon seeded and cut into cubes
1 sliced/seeded lime
1 sliced/seeded starfruit
1 pink grapefruit seeded, sliced and quartered
3 oz cointreau
3 oz brandy
1 tbsp superfine sugar
1 750 ml bottle ELEPHANT ISL APPLE or PEAR WINE
Preparation
In a pitcher combine all ingredients Except the Elephant Island Wine. Let sit for 1 hour. After the hour is up stir in bottle of Apple or Pear Wine and add one cup of white cranberry juice. INDULGE and offer your thanks to the Sangria god who invented this recipe – ANTHONY LAFLEUR!
