06 Jul Opulento Based Cocktails at Brian Carter Cellars

Posted at 23:11h in Brian by

I am inspired to sell more of our delicious Opulento Port-style wine in the summer months. While I still can enjoy a glass of this wine after dinner with chocolate desserts including ice cream, or fruit, I admit the appeal during the winter months is even greater. The other inspiration for Port-based concoctions is the demand for cocktails which continues to mount.

These Port-based drinks tend to fall into three categories for me:
1) Opulento addition to sparkling wine with other additions.
2) Port addition to muddled fruit and soda water.
3) Port additions to various combinations above plus spirits.

Don’t be afraid to experiment; the fun is figuring out what you have on hand and what you like!.  Here is an example of some different Opulento based cocktails that you can easily make at home. I recommend chilling all ingredients, including the Opulento, before starting.

Opulento Royal
For the sparkling wine stay away from expensive Champagne and use Prosecco, Cava or inexpensive domestic sparkler. Gently mix together all ingredients, ice is optional!

• Two oz.  Opulento
• Two or three oz. of Sparkling wine
•  A shot of Orange Bitters
• A twist of Lemon
• Mix and add ice as desired

 

 

 

Tutti Frutti
This could be the healthiest alcohol you can consume.Add limes and fruit to a tall glass, muddle, then add crushed ice, Opulento and soda water. Mix.

• 1/4 lime, cut into three wedges
• Approx. 3 oz Strawberries, raspberries and/or blackberries
• Crushed ice to nearly fill glass
• 3 oz of Opulento
• Soda water to level of ice

 

 

Overdo (or Overdue if you really need one now)

Measure the Opulento, Gin, Campari and Amaro into a mixing glass three quarters full of ice, stir to chill, strain over one large ice cube in an old-fashioned glass or a champagne coupe. Squeeze the oils from orange peel onto the top and drop into drink.

  • 1 oz of Opulento
  • 1 oz of gin
  • ½ oz of Campari
  • ½ oz of Amaro
  • Ice
  • Wide piece of orange peel.

Many thanks to Cathy Casey for her help with these recipes. I had a lot of fun perfecting each one. Enjoy!

Brian Carter, Winemaker, Brian Carter Cellars