Perfect for summer entertaining and al fresco dining, these professionally created cocktails are easy-to-make at home and will impress your guests all season long.
Ruffino Lumina Punch
“This drink is best served like a sangria. Simply multiply the quantities by 8 and pour into a pitcher for easy serving. For the best results, allow the mixture to sit for a few hours in the fridge with the garnishes before serving so the ingredients can infuse and the drink absorbs the flavors of the fruit and sage.” – Pamela Wiznitzer
2 parts Ruffino Lumina Pinot Grigio
1 part pineapple juice
½ part lemon juice
½ part honey water (2 parts honey to one part water)
Glass: Wine glass
Garnish: 4 -6 leaves of sage, 5-6 raspberries, 2-3 chunks of pineapple
In a wine glass, place all ingredients in a glass and add fresh ice. Garnish with 4-6 leaves of sage, 5-6 raspberries and 2-3 chunks of pineapple. Stir and enjoy.
Ruffino Always Sparkling
“Rosé is often misunderstood and added to drinks without considering its dimensions and complexity. Here, we play on the fruit notes and the floral elements of Ruffino Sparkling Rosé by bringing it out with the rose water and strawberry. Cognac is also a grape based spirit so it works well with the drink and provides additional depth.” – Pamela Wiznitzer
1 ½ parts Ruffino Sparkling Rosé
1 part cognac
¾ part lemon juice
¾ part strawberry puree (sweetened)
1 dash rose water
Garnish: Strawberry half
Shake all ingredients except for Ruffino Sparkling Rosé. Strain into lowball glass with ice and top with Ruffino Sparkling Rosé. Garnish with a strawberry half.
Ruffino Tuscan Sun
“With slight herbal tones, this drink highlights Ruffino Prosecco’s ability to bring out vegetal notes in a drink. This drink is fantastic for group entertaining at home or as an aperitif.” – Pamela Wiznitzer
2 parts Ruffino Prosecco
1 part vodka
1 sprig fresh Rosemary
1 part lemon tonic
½ part lemon juice
½ part simple syrup
Garnish: Sprig of Rosemary
In a shaker, add all ingredients except Ruffino Prosecco. Shake and fine strain into a flute. Top with Ruffino Prosecco and garnish with a sprig of rosemary.