Wine cocktails for crazy hot days

Cocktails are the quintessential summer holiday drink – especially if they have fruity flavours and are served bitterly cold!

Forget about flip-flops and Panama hats, a well-chilled glass of wine is a summer essential! Whether you prefer the fruitiness of Chenin Blanc or the pizzazz of a pretty pink, you can mix a refreshing little wine cocktail using one of your favourite Leopard’s Leap wines!

This season, try one of these three fabulous and fun wine cocktails:

The Pink Panther

The Pink Panther is pink and pretty, but it has a lovely tang, is very smooth and is much more sophisticated than the average pink drink!


  • 100 ml Leopard’s Leap Chardonnay Pinot Noir
  • 15 ml fresh ruby grapefruit juice
  • 15 ml sugar syrup
  • 1 egg white
  • 50 ml sparkling white grape juice


  1. Pour the Leopard’s Leap Chardonnay Pinot Noir, grapefruit juice, sugar syrup, and egg white into the shaker full of ice.
  2. Shake vigorously for a good 10-15 seconds until it’s fully iced.
  3. Pour into the MCC glass using a strainer. Top with 50 ml sparkling white grape juice.
  4. Decorate with a thing slice of fresh ruby grapefruit.

Chenin Blanc Caipirinha Wine Cocktail

Caipirinha (kie-purr-REEN-yah) is the national drink of Brazil and is traditionally made with a sweet Brazilian rum, fine sugar and lime juice. This refreshing number will bowl you over…


  • 1 lime, quartered and squashed
  • 15 ml castor sugar
  • 5 ml freshly grated ginger
  • 15 ml white rum
  • 125 ml Leopard’s Leap Chenin Blanc (available from all major retailers or online by clicking on the link)
  • 4 – 5 fresh mint leaves
  • 125 ml ice
  • Soda-water for topping up, if desired


  1. Combine the lime, sugar and ginger in a cocktail shaker and muddle with a spoon to release the lime juice.
  2. Add the rum and Leopard’s Leap Chenin Blanc / Chardonnay and ice and mix well.
  3. Pour into a short glass, top up with a little soda-water, if desired, and garnish with mint leaves.

Toasted Frozen Coconut Mojito

Get into the holiday spirit with our Toasted Frozen Coconut Mojito.


  • 1 cup sugar
  • 1 cup water
  • ½ cup mint leaves
  • ½ cup white rum
  • ½ cup Leopard’s Leap Chardonnay
  • 2 cups light coconut milk
  • Juice of 2 limes
  • 2 cups ice (or more, to reach desired consistency)
  • Garnish: a handful of mint leaves and toasted coconut flakes


  1. Mint simple sugar syrup: In a small saucepan, place sugar, water and mint leaves. Bring to a boil, then reduce and let it cook for 10 minutes. Strain mint and reserve simple syrup. Place into a container and let it cool for a few hours, or until ready to serve.
  2. When ready to serve, place the rum, milk, juice of limes, reserved mint simple syrup and ice into a high-powered blender.
  3. Divide frozen mojito between four cocktail glasses. Garnish with mint leaves and toasted coconut flakes. Serve immediately.

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