A garden party in your glass: Let spring bloom inspire your wine cocktails this season
Jackson-Triggs Chef Tim Mackiddie pairs flowers and herbs with white wines
The shovels and salt return to the shed.
The boots get packed away, open-toed shoes re-emerge.
The hunt for patio furniture in the basement begins.
The first backyard BBQ with friends is planned.
The flowerpots and the garden tools are unwrapped.
And the flowers, oh the flowers, are FINALLY in bloom.
TORONTO, April 27, 2012 /PRNewswire/ - To toast the annual spring thaw, Jackson-Triggs Chef Tim Mackiddie adds a twist to the traditional white wine spritzer with a series of herb and flower-infused cocktails. Made with their Proprietors' Selection Pinot Grigio, Vidal, Sauvignon Blanc, and Rosé, the fresh and fruity flavours are a DIY dream and the perfect complement to any party or picnic.
"The emergence of spring is a coveted time for Canadians across the country, " said Rich Fortin, Marketing Manager for Jackson-Triggs. "It's a ritual that we can all identify with and to celebrate this moment, Chef Tim Mackiddie brought the garden to the vineyard to mix the refreshing and crisp tasting notes of our white and rosé wines with our favourite springtime flavours."
The four cocktails - The Grigio Waltz, The Vidal Elixir, The Springtime Sauvjito, and The Rosé Violette - each contain a base of white or rosé wine, a scoop of fresh fruit, and are garnished with either fresh garden herbs or edible flowers.
"I was really inspired by the winery garden and wanted to find a way to infuse our wine with the fresh herbs I cook with on a daily basis," said Executive Chef Tim Mackiddie, Jackson-Triggs Niagara Estate. "From fresh lavender and berries to bursts of mint and cilantro, we've custom-crafted four distinct infusions that pair with the natural notes of each wine."
Jackson-Triggs White Wine Cocktail Recipes
The Grigio Waltz
4-6 oz | Jackson-Triggs Pinot Grigio |
2 slices | cucumber |
1 tbsp | pomelo or grapefruit |
1 tbsp | simple syrup |
1/8 tsp | pomelo or grapefruit zest |
Sprinkling of cilantro |
Muddle pomelo, zest and cilantro in a martini shaker.
Add simply syrup and Jackson-Triggs Pinot Grigio.
Shake and strain liquid into a mason jar or cocktail glass.
Garnish with cucumber slice on glass.
Serve chilled.
The Vidal Elixir
4-6 oz | Jackson-Triggs Vidal |
2 inches | chopped lemongrass |
3 leaves | basil |
½ tsp | fresh grated ginger |
1 tbsp | simple syrup |
Muddle lemongrass, basil, and ginger in a martini shaker.
Add simple syrup and Jackson-Triggs Vidal.
Shake and strain liquid into a mason jar or cocktail glass.
Garnish with a sprig of lemongrass as a stir stick.
Top with soda and serve chilled.
The Springtime Sauvjito
4-6 oz | Jackson-Triggs Sauvignon Blanc |
½ | lime squeezed |
¼ tsp | lime zest |
5 leaves | mint |
1 tbsp | simple syrup |
Muddle lime, zest, and mint in a martini shaker.
Add simple syrup and Jackson-Triggs Sauvignon Blanc.
Shake and strain liquid into a mason jar or cocktail glass.
Garnish with lime wedge or sprinkle with edible flowers.
Top with soda and serve chilled.
The Rosé Violette
4-6 oz | Jackson-Triggs Rosé |
2 | sliced strawberries |
6 | lavender leaves |
½ | lime |
1 tbsp | honey |
Muddle strawberries (save one slice for garnish), lime, and lavender leaves in a martini shaker.
Add honey and Jackson-Triggs Rosé.
Shake and strain liquid into a mason jar or cocktail glass.
Garnish with strawberry slice on glass or sprinkle with edible flowers.
About Jackson-Triggs
Founded in 1993, Jackson-Triggs has set the benchmark of excellence as one of Canada's most renowned winemakers. Both Jackson-Triggs Okanagan and Niagara Estate wineries have been uncompromising in their pursuit of crafting Canadian wines that compete with the world's finest and promise exceptional quality and value.
For more information, visit www.jacksontriggswinery.com.
For high resolution images of the cocktails, visit: http://flic.kr/s/aHsjzCFDSz
SOURCE Jackson-Triggs
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