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Wine Cooler Cocktail

Wine Cooler Cocktail

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    • Prep 5min
    • Total5min
    • Servings1

    Indulge in everyone's favorite guilty pleasure, the wine cooler, with this easy 90s style cocktail recipe!MORE+LESS-

    ByMichelle P

    Updated October 6, 2014



    oz white wine


    oz lemon lime soda


    oz grapefruit juice


    oz apple juice


    oz lime juice


    oz lemon juice

    Mixing glass



    Hide Images

    • 1

      Chill all ingredients.

    • 2

      Combine in mixing glass.

    • 3


    • 4

      Pour into two ice-filled cocktail glasses.

    Nutrition Information

    No nutrition information available for this recipe

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    Arctic Wine Cooler

    Natasha David’s playful cooler is essentially an überprogressive sangria in slushie form. Using orange wine—a white produced in a manner similar to reds, with the grapes experiencing some skin contact—lends a punch of funkiness, while apricot liqueur suggests the chopped fruit typically found floating in a glass of sangria.

    Reprinted with permission from Session Cocktails by Drew Lazor and the Editors of PUNCH, copyright © 2018. Published by Ten Speed Press, a division of Penguin Random House.

    4 homemade wine cooler recipes

    The wine cooler has a bit of an identity problem. Is it a wine spritzer? A wine cocktail? Sangria? And what about that wild child moment in the '80s when it was the hottest thing on the party scene?

    Luckily, this cocktail conundrum is easily solved. As Gertrude Stein might put it, wine cooler is wine spritzer is wine cocktail is sangria. And the versions being whipped up today have nothing in common with the cheap, mass-produced products of 30 years ago (which thankfully went the way of shoulder pads).

    "Mixology has been raised to this new chef-like heights and wine, in a way, is the bartender's hottest ingredient right now," says Mike Dawson, senior editor at Wine Enthusiast. "Cutting-edge bartenders are taking these wine-based drinks to new heights, and creating these New Age coolers, along with countless variations of the sangria and classic wine cocktails like the New York Sour."

    Summer is the perfect time for wine coolers, since it's the one time of year even the most dedicated vinophile toys with dropping a fistful of ice in a glass.

    Switching to a cooler makes wine "a little bit easier to drink," says Chad Furuta of Del Frisco's Grille in New York. At the Grille, bartenders are making spritzers with a house white wine, mixed with ginger ale or a lemon-lime soda and served with a lemon twist or wedge. "Whether you want to call it wine cooler or spritzer, it really is a great summer drink," he says.

    Things To Do app: Get the best in events, dining and travel right on your device

    What should you use when making your own wine coolers? Well, don't reach for the bottom shelf wine that just doesn't taste good, advises Cappy Sorentino, bar director of Spoonbar restaurant at the h2hotel in the wine country town of Healdsburg, Calif. On the other hand, don't go crazy and uncork an expensive bottle of wine, either.

    "It doesn't have to be the best stuff because you're basically using it as a base," he says.

    Look for a wine that has a fair amount of acidity to it, i.e. "yes" to sauvignon blanc or pinot grigio, "no" to chardonnay that's spent a lot of time in oak barrels. For red wines, Spanish wines are, not surprisingly, a good choice since sangria is a Spanish invention. Tempranillo makes a good choice.

    He has an interesting take on sangria, which is usually wine fortified with something a little stronger and augmented with sugar and spices. At Spoonbar, he's using a rose wine with pisco (Peruvian brandy), plus a little sugar, some water, fresh pineapple juice, cinnamon and a touch of clove. It's "really refreshing," which is good for Healdsburg, where temperatures can get toasty.

    Joe Campanale, beverage director of four New York City neighborhood restaurants, encourages cocktail enthusiasts to get creative by mixing up their favorite single-serving cocktail in a pitcher for a group dinner or celebration. Keep the ingredients light, he advises, as in his Blame it on the Aperol cocktail served at the dell'anima restaurant which combines Aperol, Blue Coat gin, lemon juice in a pitcher with plenty of ice. Give it a stir, pour into flute glasses and top off with sparkling wine for a bright effervescence.

    Here are a few more suggestions on ways to make your wine cooler-spritzer-sangria-cocktail pitcher perfect.

    In this image taken on June 3, 2013, from left, a watermelon Bellini, white chiller, dark island cooler, rose tinted glasses wine coolers with a watermelon Bellini behind them are shown in Concord, N.H. (AP Photo/Matthew Mead) (Photo: Matthew Mead/Associated Press)

    2. Twisted Arnold Palmer

    Granted, maybe you don’t need this addition to the wine cooler cocktails. Maybe you’re fine settling for the Twisted Tea half and half (half lemonade presumably), however, I find it to be a bit subpar. It’s a little too sweet and not as zesty and lemony as it could be. Yet, the original Twisted Tea is pretty damn good, so the half and half is kind of a letdown to the brand. To this end, I would like to include a recipe to make a Twisted Tea Arnold Palmer the right way! To do it, you’ll need these ingredients:

    Sea Breeze Cooler

    Conduct an informal poll, and drinkers will probably tell you that the Sea Breeze is a 1980s icon that belongs with other warm-weather cocktails of the era, like the Cape Codder. Then you’ll have to break the news that, while the ’80s certainly helped to immortalize the Sea Breeze in the modern cocktail canon, the fun-loving decade is about 50 years off from when the drink originated.

    Before the Sea Breeze, there was the Sea Breeze Cooler, a cocktail that dates back to at least 1930, when it appeared in Harry Craddock’s “The Savoy Cocktail Book.” Placed in a section entitled “Coolers,” the drink contained dry gin and apricot brandy, plus lemon juice, grenadine and sparkling water. That’s right: The Sea Breeze got its start as a gin drink. It was only later that vodka muscled its way into the recipe, similar to how vodka also usurped gin in the Gimlet and other classic cocktails.

    Beyond the base spirit, apricot brandy and juice swap, the Sea Breeze Cooler is most notable for what it doesn’t include: cranberry juice. That’s because the vodka-and-cranberry rendition likely came about due to some clever marketing by Ocean Spray in the 1960s, when the brand began publishing recipe booklets to promote using cranberries in more foods and drinks. One of those drinks was called the Sea Breeze and featured cranberry juice. The trend stuck.

    The vodka, cranberry and grapefruit Sea Breeze is a fine drink, but the gin-based Sea Breeze Cooler is a tart, refreshing cocktail in its own right. Make the original to test its mettle against the better-known version, and see how gin, apricot brandy and lemon evoke breezy sentiments deserving of the name.

    • 1 3/4 cups orange juice
    • 1 3/4 cups sparkling white wine
    • 2 oz gin
    • 2 oz vodka

    These spritzers are quick and easy to make, and extremely refreshing on a hot summer day. But even though I know it brands me as a tourist, I still enjoy a good glass of sangria, too. I have written several different sangria recipes for every season, but they require a little more time and effort and taste best when left to infuse overnight. If you want an authentic Spanish cocktail with minimal effort, these wine coolers are the way to go.

    © 2017 Lena Durante

    10 Campari Cocktails for Your Afternoon Aperitivo

    This ruby red liqueur is the wakeup call your palate needs.

    Summer is the perfect time to embrace the art of the aperitivo&mdasha bright, palate-refreshing cocktail sipped pre-dinner to get your tastebuds revved up for the evening. And when it comes to aperitivo, there are few spirits as synonymous as Campari, the bittersweet, brilliant red Italian aperitif that is the defining ingredient in this summer's hottest cocktail sensation, the negroni. Of course, that classic cocktail isn't the only way to enjoy the scarlet stuff, so to help infuse a little taste of Italy into your cocktail hour, we've rounded up some of the tastiest ways to mix up a Campari cocktail.


    1 oz Campari
    1 oz 1757 Vermouth di Torino Rosso
    1 oz Bulldog Gin


    Build over ice in a rocks glass. Stir for 15 seconds. Garnish with an orange peel or slice.



    Mix both ingredients together and pour over ice. Garnish with slice of orange


    1 oz Campari
    1 oz 1757 Vermouth di Torino Rosso
    1 oz Russell's Reserve 10-Year-Old Bourbon
    Orange slice, for garnish


    Combine bourbon, vermouth and Campari in a cocktail shaker. Fill with ice and shake vigorously until outside of shaker is frosty (about 30 seconds). Strain into a chilled rocks glass over large ice cube. Garnish with orange slice.


    1 part 1757 Vermouth di Torino Rosso


    Build all ingredients in a glass with ice and garnish with an orange slice.


    2 oz pisco
    1 oz lime
    .75 oz passion fruit syrup
    .5 oz Campari
    Pinch of maldon salt


    Combine all ingredients in a shaker tin with ice. Shake and double strain into large coupe. Rub a mint leaf on the rim of coupe and discard. Garnish with rosemary and an edible flower.


    1 oz. Campari
    3 dashes Orange bitters
    Sparkling Yes Way Rosé to top
    Olives to garnish
    Orange peel for garnish


    Fill a rocks glass with ice. Add Campari and fill with sparkling rosé. Top with a few dashes of orange bitters, orange peel and olives on a pick.


    1 oz Campari
    1 oz Smith & Cross Jamaican rum
    1 oz Carpano Antica sweet vermouth


    Combine all ingredients in a mixing glass and stir briskly until just cold. Strain into a rocks glass over fresh ice. Garnish with an orange twist, expressed and inserted.


    .75 oz Campari
    .75 oz Dolin Rouge
    .5 oz Plantation Pineapple rum
    .5 oz Cruzan Blackstrap rum


    Combine ingredients with and stir with ice. Strain into a rocks glass with a large ice cube.


    1 oz Pig's Nose Scotch
    1 oz Punt e Mes sweet vermouth
    1 oz Campari
    1 oz Stone Smoked Porter


    Stir together the scotch, vermouth and Campari and strain over rocks. Add the smoked porter and stir again to incorporate. Garnish with an orange peel.


    2 oz blood orange juice
    2 oz Campari
    .5 oz rosemary demerara simple syrup*
    Sparkling wine


    Mix the blood orange juice, Campari, and rosemary demerara simple syrup into a pot. Heat, bringing to a boil for 5 minutes while stirring constantly. Cool and refrigerate. When ready to serve, pour into champagne flutes and top with sparkling wine.

    *Rosemary Demerara Simple Syrup: Pour the .5 gallon water and 1 gallon demerara sugar into a saucepan. Heat the ingredients until dissolved. Stir until the liquid becomes completely clear, then remove from heat source. Add 5 rosemary sprigs into the simple syrup for flavor right as it comes off the burner. Let sit until cool. Remove rosemary sprigs from simple syrup and store for up to 3 weeks.

    3 Refreshing Wine Cooler Recipes that Will Get You Excited for Summer

    Summer is right around the corner and there is nothing sweeter, or more refreshing, than a nice homemade wine cooler during the scorching months of the year. Here is a recipe that is quick and tasteful for any wine lover. This recipe can also be interchangeable with any of our wine recipes to add more flavor to your cooler.
    Whether its laying by the pool or enjoying a drink with some friends in the evening- here are three wine cooler recipes that will have your taste buds thanking you:
    Tropical Pineapple Twist Cooler

    • 4 oz. of wine (Recommended: Our Pineapple Wine Recipe)
    • 1 oz. pineapple or cranberry juice
    • 2 oz. club soda
    • Slice of lime

    Combine the wine, juice, and club soda . Fill a tall glass with ice and a lime wedge and then pour the contents of your drink and enjoy. The serving size is for a single glass but can be modified with a higher quantity of ingredients for a larger serving size.
    This recipe is simple and takes little to no time unless you decide to chill the finished product for a few hours. Club soda will add a nice carbonated fizz to your cooler and our pineapple wine recipe will enhance the fruit flavor and give a more distinct taste. Other wine suggestions include a dry Riesling or pinot grigio. If you decide to use the pineapple wine recipe, cranberry juice can offset the pineapple but boost the citrus taste.
    Strawberry Banana Refresher

    • 2 cups strawberries
    • 750 ml. bottle of wine (Recommended- banana wine recipe or sauvignon blanc)
    • 1/3 cup sugar

    Mix together the strawberries and sugar and let them sit for 10-15 minutes. In a blender, puree the strawberries until smooth and add the bottle of wine. Once the mixture is smooth and well blended pour contents into a large glass and serve chilled over ice. You can also add cut up strawberries or blueberries to enrich the flavor and the appearance. These ingredients make up to 4 servings.
    Adding the banana wine recipe to this Strawberry Banana Refresher adds to the bare strawberry puree and combines the flavors to have you going back for more. Strawberry Banana is a classic combo and trying out this homemade recipe will have you feeling rejuvenated and confident to test out new recipes on your own.
    Ginger Lime Cooler

    Mix all three ingredients and let chill in refrigerator. Once mixture is cool, serve over ice and enjoy. Ingredients yield 1 serving.
    This quick fixture is a take on the modern Moscow Mule (without the vodka, obviously). Our ginger root wine recipe adds tang to the creation and is balanced with the combination of ginger ale and sprite. This option is not as sweet as the Tropical Pineapple or Strawberry Banana, so it aids as a nice refreshing drink for those who enjoy a less fruity cocktail.
    These fresh wine cooler recipes are great cocktails to serve when friends and family are over and will save you from the summer heat. If you are new to wine making or want to branch out from the recipes provided, check out our homemade wine options for a larger variety to include in your wine coolers.
    Are there any wine cooler recipes that you recommend? Please share in the comments below!

    Grapefruit Wine Cooler Cocktail

    Grapefruit lovers look out…my Grapefruit Wine Cooler Cocktail is your dream come true!

    AIX Rosé is one of my favorites! It’s light, crisp & refreshing. I started drinking it last summer & had a bottle in our fridge at the ready at all times. This summer the same will happen, I’m certain. On my Adventurista wish list is Provence, FR. When I get there I’ll be sure to reach out to this winery for a tasty tour.

    This fruity cocktail is sure to quench thirst, with wine, Chambord, St. Germain, pink grapefruit juice and some stevia or simple syrup to taste. Serve over ice with a juicy grapefruit slice.

    Enjoy your weekend! We have the Telluride Balloon Festival to look forward to! Can’t wait! xo

    Bartles & Jaymes Disappeared After the '80s. Now, It's Making Wine Coolers. Cool Again.

    The king of wine coolers is back with new cans and new flavors.

    A weird flex: Back in the spring I was asked to speak to a class at Yale University about cheesy drinking trends of the 1980s, a topic I&rsquove inexplicably become an expert on. When I casually brought up Bartles & Jaymes, the Ivy-educated Generation Zs stared at me in stone-cold silence. They had absolutely no recognition of those once-A-list surnames.

    It was all the way back in 1981 when E. & J. Gallo, one of the country&rsquos largest wineries, introduced this brand of what were known as wine coolers. Before then, wine coolers had mostly been homemade concoctions&mdashcheap white wine combined with 7Up and maybe some fruit (yes, okay, essentially sangria). But E. & J. Gallo&rsquos commercial offerings were packaged in sleek 12-ounce bottles, sold in six-packs, and came in underage-drinker-friendly flavors such as peach and black cherry.

    They were a sensation by the mid-1980s, bolstered by folksy television commercials that introduced the nation to Frank Bartles and Ed Jaymes, two porch-dwelling old-timers who were actually nothing more than fictional characters portrayed by actors, designed to sell a product to consumers a half-century younger than them. By the time the two geezers appeared in a Super Bowl XXII commercial in 1988, Bartles and Jaymes (the characters) were as big of &rsquo80s advertising icons as Spuds Mackenzie and the California Raisins.

    And then, the brand and the two men just kinda vanished.

    What happened was that on January 1, 1991, Congress gave drinkers the most brutal hangover ever to start a new year: The nation&rsquos excise tax on wine was raised from .17 per gallon to a whopping $1.07. It suddenly became a quite expensive proposition to blend cheap wine with nuclear-red strawberry flavoring.

    The clever way around that tax? Eliminate the wine. That, in turn, spawned the rise of malt-based beverages&mdash&ldquoalcopops,&rdquo if you will&mdashlike Zima, Smirnoff Ice, and Mike&rsquos Hard Lemonade that tasted like the wine coolers people had spent the &rsquo80s falling in love with, but were taxed like beer. They were big hits on the fake ID circuit and spelled the end of wine coolers.

    You would have thought Bartles & Jaymes then ceased to exist, as I did. Au contraire. Instead, quietly, it too quickly transitioned to being a wine-free &ldquomalternative&rdquo beverage in late 1991.

    Nevertheless, I somehow went through my prime trashy drinking years&mdashfrom high school and college in the late-'90s onto my dumb-young-adult years of the early aughts&mdashwithout ever encountering a Bartles & Jaymes bottle at a bar or party. The commercials certainly weren&rsquot on the air anymore, nor could they be the actors would die in 1996 (Bartles) and 2015 (Jaymes).

    Bartles & Jaymes was quietly biding its time, poised for a comeback.

    Alas, little did I know, Bartles & Jaymes had been chugging along the whole time, never once not appearing on shelves. Yes, the brand wasn't doing as well as in its heyday, like in 1986 and 1987, when E. & J. Gallo sold around 120 million gallons of wine coolers each year. But, even if wine cooler sales had declined significantly over the two decades, as recently as 2007, Bartles & Jaymes was still moving a good 30 million gallons per year. In a way, it was quietly biding its time, poised for a comeback.

    &ldquoWe started having discussions about what the reinvention of Bartles & Jaymes [looked like] and kicked off product development about two years ago,&rdquo says Stephanie Gallo, E. & J. Gallo&rsquos chief marketing officer.

    If Bartles & Jaymes had managed to improbably survive America&rsquos craft beer revolution, the bourbon explosion, and $15 cocktail mania, it had finally made it to what E. & J. Gallo saw as another wine cooler-friendly era. As you may have heard, hard seltzer is the hottest thing in the goddamned world. What if E. & J. Gallo could go back to using wine. and then slip this wine cooler onto millennial and sub-millennial refrigerator shelves alongside White Claw and Bon & Viv?

    In May of this year, for the first time in nearly three decades, the company started again paying that $1.07 excise tax to put the &ldquowine back in wine coolers&rdquo (Gallo&rsquos words) with the relaunch of its brand. Bartles & Jaymes is now canned, of course, because every alcoholic beverage must be canned these days (in pleasant white cans if possible). The cans have a scant 4% ABV and, again like hard seltzer, they're low-sugar and low-cal just 120 calories, far less than they were in the 1980s. Most significantly, these newfangled wine coolers come in flavors that sounds suspiciously close to those offered by hard seltzer brands&mdashGinger & Lemon, Cucumber & Lime, Grapefruit & Green Tea, and Watermelon & Mint.

    &ldquoWhile we loved our original Bartles & Jaymes flavors, we felt it was time to craft a new wine cooler for today&rsquos consumer,&rdquo says Gallo.

    I&rsquoll admit it, they taste better than hard seltzer.

    Gallo tells me the brand is &ldquoexcited to reintroduce Bartles & Jaymes to those who fondly remember it from the 1980s and &rsquo90s,&rdquo although you have to figure most Bartles & Jaymes fans from the brand&rsquos heyday are now in their fifties, if not sixties. I&rsquoll assume they&rsquove moved onto fine wine, single malt scotch, and/or Metamucil by now. Thus, E. & J. Gallo is finding itself forced to connect with drinkers who were born after poor Bartles died.

    The problem seems to be, unfortunately, that like those Yale students, none of today&rsquos just-of-legal-drinking-age generation remembers Bartles or Jaymes or even wine coolers in general&mdashwhich, if anything, have become more small-batch and high-end, like Ramona's canned wine spritzes. The new Bartles & Jaymes cans are hard to find too, in many cases still stocked warm with the "alcopops" as opposed to the massive supermarket cooler displays that hard seltzers get. The brand&rsquos Instagram profile is peppered with references to the old commercials (sometimes with the modern cans photoshopped in), but it has so far only managed to attract a pathetic 999 total followers.

    Yes, if there are &ldquono laws when drinking Claws,&rdquo for the moment, there is simply no one drinking Bartles & Jaymes.

    Watch the video: How to make a Berry Wine Cooler (January 2022).