Wine cocktails

Wine is one of the most versatile bases for a cocktail. Its natural acidity, depth of flavor, and range — from light sparkling whites to rich, full-bodied reds — make it a natural partner for citrus juice, fresh fruit, liqueurs, spices, and even a handful of ice. Wine cocktails also tend to be lower in alcohol than spirit-based drinks, which makes them easy to enjoy with food, at a party, or stretched across a long afternoon.

From the brunch ritual of a Mimosa to the winter warmth of mulled wine, from a jug of Spanish sangria to a chilled glass of Frosé, there is a wine cocktail for every season, occasion, and mood.

Sparkling wine cocktails

Sparkling wine — Prosecco, Cava, or Champagne, depending on the occasion and the budget — makes the most naturally festive cocktail base. It adds bubbles, brightness, and a sense of occasion without much effort.

The Mimosa is the classic brunch cocktail: equal parts sparkling wine and fresh orange juice, served cold in a flute. Simple, reliable, and always welcome.

The Bellini was invented at Harry's Bar in Venice and has never really needed improving: white peach purée and Prosecco, light and delicate, at its best in summer when peaches are ripe.

The Kir Royale takes crème de cassis — a blackcurrant liqueur from Burgundy — and tops it with Champagne or sparkling wine. It is one of the most elegant two-ingredient cocktails in existence.

For a full collection of spritz cocktails — Aperol, Campari, Negroni Sbagliato, elderflower, and more — see our dedicated guide below.

White wine cocktails

The Kir is the still-wine version of the Kir Royale: a small measure of crème de cassis in a glass of dry white wine, traditionally Aligoté from Burgundy but perfectly good with any crisp white. It is France’s great aperitif — understated, refreshing, and quietly sophisticated.

White wine also works well in lighter punches and wine spritzers, where a splash of sparkling water, a slice of citrus, and plenty of ice are all you need for a long, easy summer drink.

Rosé wine cocktails

Frosé — frozen rosé — became a summer staple for good reason. A bottle of rosé is frozen, blended with a little sugar and lemon juice, and served as a slushy, ice-cold drink that is as easy to make as it is to enjoy. The Frosé recipe works best with a dry, fruit-forward rosé — Provence style is the classic choice.

Red wine cocktails

Red wine has enough body and character to carry fruit, spice, and spirits without disappearing. Two of the world’s most beloved wine cocktails are built on it.

Sangria is the one most people know: red wine, fresh fruit, brandy, and orange juice, left to macerate in the refrigerator until the fruit has infused the wine and the wine has infused the fruit. The classic sangria recipe is the traditional version; for something lighter and bubblier, the sangria sparkler adds club soda and orange liqueur for a lower-calorie alternative that is just as good on a warm evening.

Mulled wine is the cold-weather counterpart: red wine heated slowly with cinnamon, cloves, and citrus until the kitchen smells of winter. The mulled wine recipe is the British classic, generous with orange juice and brandy. For the German original — simpler, spiced with cardamom, and traditionally served at Christmas markets — the Glühwein recipe is the one to reach for.

Wine cocktails around the world

Every wine-growing culture has found its own way to make wine more refreshing, more celebratory, or simply more sociable. Some of the best wine cocktails never travelled far from home.

In Spain, alongside sangria you will find Tinto de Verano — literally “red wine of summer” — a straightforward mix of red wine and lemon-flavored soda over ice that is, if anything, more popular in Spain on a hot day than sangria itself. Argentina has its own version called Clericot: a light, fruit-filled wine punch made with white or rosé wine, typically served in a pitcher and shared at a table. In Scandinavia, Glögg takes the mulled wine tradition in a different direction, adding cardamom, cloves, and sometimes aquavit or vodka to the mix. France keeps things simple with the Kir and Kir Royale. Italy gave the world the spritz.

The common thread is that none of these drinks requires expensive wine, advanced technique, or specialist equipment. They are drinks built for sharing, and that is most of the point.

A few tips for making wine cocktails

• Use decent wine, but not your best. Other ingredients — fruit, spice, juice, liqueur — will transform the wine considerably. A mid-range bottle works perfectly well; an undrinkable one will still taste undrinkable.
• Keep sparkling cocktails cold. Warm sparkling wine loses its bubbles fast. Chill all your ingredients and your glasses before you start.
• Give infused drinks time. Sangria and mulled wine both improve significantly with resting. An hour is the minimum; overnight is better for sangria.
• Batch confidently. Sangria, mulled wine, and Frosé all scale well and can be made ahead. They are natural party drinks.
• Match the glass to the drink. Flutes for sparkling cocktails, large wine glasses for spritzes, tall glasses for sangria and Frosé, warmed mugs or heatproof glasses for mulled wine and Glühwein.

What to serve alongside

Part of what makes wine cocktails so appealing is how naturally they pair with food. Because the wine base is always present, the pairing instincts that work for still wine tend to work here too, just applied a little more loosely.

• Sangria goes well with tapas — cured meats, olives, manchego, patatas bravas, and anything designed to be shared.
• Mulled wine and Glühwein are natural partners for mince pies, charcuterie, roasted nuts, and hard cheeses.
• Mimosa and Bellini suit brunch food: eggs, smoked salmon, fruit, and pastries.
• Kir and Kir Royale work beautifully with soft cheeses, especially goat’s cheese and brie.
• Spritz cocktails pair with the Italian aperitivo tradition: olives, prosciutto, bruschetta, and light finger food.
• Frosé sits happily alongside grilled fish, summer salads, and cold appetizers.

For more on pairing wine with food and cheese, see our cheese and wine pairing guide.

Recipes and articles

Mimosa  —  Sparkling wine and orange juice, the brunch classic.

Bellini  —  Prosecco and white peach purée, from Venice.

Kir and Kir Royale  —  Crème de cassis with still white wine or Champagne.

Frosé  —  Frozen rosé, the ultimate summer wine cocktail.

Classic sangria  —  Red wine, fruit, and brandy, the Spanish original.

Sangria sparkler  —  A lighter, sparkling variation.

Mulled wine  —  Spiced red wine, the British winter classic.

Glühwein  —  The German Christmas market original.

Refreshing spritz cocktail recipes to try this summer  —  Aperol, Campari, Negroni Sbagliato, elderflower, and more.

Pairing wine and cheese  —  What to serve alongside your wine cocktails.