Wine cocktails for crazy hot days

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!

Ingredients

• 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

Method

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…

Ingredients

• 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

Method

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.

Ingredients

• 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

Method

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.