THESE COCKTAILS WILL BE A FESTIVE ADDITION TO YOUR NEXT GATHERING!
Soft Red Martini
• 2 parts Oliver Soft Red
• 1 part vodka
• Juice of 1 fresh lime
Shake with ice and top off this tasty, chilled martini with a splash of lemon-lime soda.
Tickle Me Peach
• 5 frozen peach slices
• 3 oz Oliver Peach Honey Wine
• 3 oz orange juice
• 4.5 oz ginger beer
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.
See more Honey Cocktail Recipes
• 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 2012
• 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.
Ice Wine Ginger Pop
• 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.
• 1 bottle Shiraz 2012
• 2 cups water
• ½ cup mulling spice mix (or to taste)
• ¼ cup brown sugar (or to taste)
Mix all ingredients in a crockpot or stove top, stir well and heat on low until ready.
Other additions include orange or lemon slices, cinnamon sticks, or ginger pieces.
St. Nick's Crush
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.