Recipes: Mother’s Day Cocktails

Cheers to the mama in your life with these delicious–and pretty–cocktail recipes courtesy of Kim Crawford wines.
kim crawford rose
Kim Crawford’s Frosé
Makes five servings.
1 bottle Kim Crawford Frosé
Lemon twist to garnish
Two days before serving pour wine into a 9” x 13” pan or several ice cube trays and freeze, stirring occasionally if in a pan. When frozen solid, using a hand blender or food processor, blend frozen wine until smooth. Serve directly or freeze again for up to 1 week, covered. Garnish with lemon twist.
Tips: Freeze two or three bottles at a time for your next hot summer party.
Try with any other Kim Crawford wines.
Don’t have a pan? Freeze the wine in a large thick re-sealable bag.
kim crawford creme
Kim Crawford’s Kim de la Crème 
1 bottle Kim Crawford Frosé, well chilled
3 cups sliced strawberries
1/3 cup sugar
Club soda
1 carton vanilla ice cream
Edible flowers to garnish
In a medium bowl, mix the strawberries and sugar. Cover and let sit for 30-90 minutes mixing occasionally. Divide the strawberries and any juices between five rocks glasses, add wine and a splash of club soda. Top with a generous scoop of ice cream. Garnish with your favorite edible flowers.
Tips: Use coconut-based ice cream for dairy free/vegan option.
Substitute peaches, raspberries or any of your favorite summer fruit for the strawberries.
Use honey instead of sugar for a richer flavor.
kim crawford rhuby
Kim Crawford Rhuby Rad Cocktail
For the cocktail
1 1/2 oz Kim Crawford Sauvignon Blanc
1/2 oz. lemon juice
1/2 oz. rhubarb syrup
1/2 oz, Lillet Blanc Aperitif
Rhubarb ribbon for garnish
For rhubarb syrup
3/4 C thinly chopped rhubarb
1/2 C sugar
1/2 C water
1/4 tsp pinch of orange zest
For one batch (eight servings) rhubarb syrup:
Add the sugar, water, rhubarb and orange zest to a medium saucepan. Cook over medium-low heat, stirring occasionally, until syrup thickens slightly and rhubarb starts to soften and break down (approximately 15 minutes). Strain through a fine mesh strainer. Use the back of a spoon to push on the rhubarb to extract any remaining liquid from the pulp. Let cool and store in the refrigerator until ready to use.
For the cocktail:
Add the lemon juice, rhubarb syrup, Lillet Blanc, and Kim Crawford Sauvignon Blanc to a shaker filled with ice. Shake and strain over new ice into a coupe glass. Garnish with a rhubarb ribbon. (note: a vegetable peeler works well for making nice long rhubarb ribbons).

Leave a Reply

Your email address will not be published. Required fields are marked *

Related Posts
Read More

Recipe: Heart Beet

With the debut of the “Quintessential Spring” cocktail menu, SaltRock Southwest Kitchen at Kimpton Amara Resort and Spa has added more than a dozen season-friendly cocktails to its delicious lineup.
Read More

Recipes: Mastro’s Christmas Cocktails

If you have stopped by Mastro’s Steakhouse, Mastro’s City Hall and Ocean Club this holiday season, you might have sampled these two decadent, festive cocktails. Now, you can whip up these sumptuous sips at your own holiday soirees.