Romanian Wine Cocktails

You must know and be aware of the wine based cocktails, as you may know as professional or simply skilled wine fan. I am also very fond of cocktails, and other mates of me here in Romania also do! We make them mainly, but not exclusively, during hot summer days, when it is not allowed to drink the wine dried or at room temperature, as the sommelier recommend!

We use here in Romania as cocktail bases natural sweet wines or sweet liqueur wines, and you must know some great wines as Porto, Madera, Marsala, Jerez, as also some other grand vins or grand cru. It is also possible to use Champagne for the cocktails, I am sure you already know this trick.  I adapted the receipes you know to the Romanian particular conditions, getting some amazing results, which I would like to share with you.

During the summer hot days it is not advisable to drink wine dried.

1. Cocktail Busuioaca
Use the following ingredients:
-ice cubes, the half of the shaker
-60 ml fresh orange juice
-30 ml fresh lemon juice
-100 ml Busuioaca de Bohotin
-1 teaspoonful of white rhum

Mix only by hand, well agitating the shaker, until you get an homogenuos drink, and add last the rhum, for a guaranteed success. The result is a long drink, tasting sweety and fruity.

Red wine based cocktail, the wine is Feteasca (girl wine). Indicated for ladies, if drunked by the men!

2.Cocktail Cotnari
Ingredients:
-ice cubes, 1/4 of the shaker
-20 ml exquisite cognac
-20 ml Curacao orange
-60 ml Blanc Cotnari (made by VINARTE SA)
-2 traits Angostura bitter
In order to get a refreshing long drink, you only may to mix 5-6 seconds long

White wine and orange cocktail, with a lot of ice, of course

3. Cocktail Dealu Mare cooler
-ice cubes, 1/4 of the shaker
-20 ml lemon juice
-20 ml exquisite cognac
-100 ml Feteasca Neagra from Dealu Mare (dark red wine)
-complete with soda or sparkling mineral water, or even with ginger ale or lemonlike drinks ( taste matter).
Stir for 10-12 seconds long and get a long soft drink, and decorate with a lemon spiral.

Which is your poisson?

Tell me please your opinions and other receipes or secret tricks you may have.

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