Layer a Collins glass with frozen peach slices, about 5. Fill with ice. Combine Peach Honey Wine and orange juice in a cocktail shaker over ice. Shake. Strain into glass. Top with ginger beer.
• 4 ounces Oliver Zinfandel
• 6 ounces Orangina
• 1 ounce raspberry simple syrup
• 1/2 tsp mulling spices
Stir, pour over ice and serve.
• 3.5 oz Maximum Port
• 3.5 oz Orangina
• 1.5 oz lemon juice
• 1.5 oz club soda
• Pinch of zest
• 2 tsp mulling spice
Stir and pour over ice. Garnish with an orange slice.
Pour over ice, stir, and garnish with fresh or frozen blackberries.
Garnish with one fresh blackberry and a sprig of mint.
• 3 oz Oliver Shiraz 2010
• 6 strawberries, stems removed, halved
• 2 Tbsp honey
• 1 basil leaf
• 2 oz cranberry cocktail
Muddle strawberries, honey and basil in a cocktail shaker. Add ice, Oliver Shiraz and cranberry cocktail. Shake vigorously and strain into a sugar-rimmed glass. Garnish with sliced strawberries and basil.
• 3 ounces Vidal Blanc Ice Wine
• 1/2 tsp white ginger syrup
Stir together and pour over ice. Top with club soda. Garnish with frozen grapes.
Combine ¾ tsp Clementine Brown Sugar mixer (below) with 1½ tsp Roasted Cranberry Clove mixer (below) and 6 oz Oliver Beanblossom Blush. Garnish with rosemary sprigs and fresh cranberries.
Clementine Brown Sugar Mixer: Heat ½ cup brown sugar and ½ cup water over medium heat until dissolved. Steep the peel from one clementine in the brown sugar mixture for at least one hour. Strain, stir in 1 tsp of vanilla and the juice from ½ clementine.
Roasted Cranberry Clove Mixer: Preheat oven to 425 degrees. Spread cranberries over a pan and sprinkle with 1 tsp of ground clove. Roast cranberries for 10 minutes. Heat ½ cup sugar and ½ cup water over medium heat until dissolved. Steep cranberries to sugar mixture for 2-4 hours. Strain, and refrigerate.