The weather is warming up, the kids are out of school, and it's finally time for some refreshing summer drinks. We have a few summer cocktail recipes that you have to try this summer! Go ahead, and treat yourself to a drink by the pool. 

Frosé del Diablo

Makes 4 cocktails

Ingredients

• 4 ounces vodka
• 1 bottle Casillero del Diablo Rosé
• 1 1⁄2 ounces balsamic vinegar
• 2 ounces honey
• 10 medium strawberries, additional to garnish
• Fresh basil, to garnish

Directions

• Pour Casillero del Diablo Rosé into ice cube trays and freeze overnight. (One bottle of wine typically fills 2 standard ice cube trays).
• Place frozen rosé “ice cubes” in a blender along with vodka, balsamic vinegar, strawberries, and honey.
• Blend until smooth.
• Pour into coupe or wine glasses and garnish with a strawberry and fresh basil.

*Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”

Springsteen Cocktail

Ingredients

• One apple
• One pear
• Half lemon
• Half lime
• 6 oz peeled pineapples
• 4 cups Casillero del Diablo Chardonnay
• 4 oz vodka
• 2 oz Peach liqueur
• 2 oz Grand Marnier
• Add sugar to taste
• Garnish: Rosemary sprig

Directions

• Cut up all fruit
• Add fruit to pitcher
• Then the remaining ingredients
• Pour in the wine
• Let sit for 4 hours
• Serve in ice cube filled rocks glass and garnish with rosemary sprig

Peach Sauvignon Sparkler

Makes 1 cocktail

Ingredients

• 1 1⁄2 ounces gin
• 2 ounces Casillero del Diablo Sauvignon Blanc
• 1 ounce lemon juice
• 1⁄2 ounce simple syrup
• 7 medium basil leaves, more to garnish
• Mountain Valley Spring sparkling water
• Peach sorbet
• Peach slice, to garnish (optional)

Directions

• Scoop 5 petite spheres of sorbet using a melon baller into a tall glass (pint or collins glasses work best).
• In a shaker combine Casillero del Diablo Sauvignon Blanc, 7 basil leaves, gin, lemon juice, and simple syrup.
• Muddle until thoroughly blended.
• Add ice, shake vigorously, then strain into the glass with the peach sorbet.
• Top off with Mountain Valley Spring sparkling water and garnish with fresh basil and fresh peach slice if in season.
• Fresh, peachy-sweet, herbaceous and bubbly! Not only does the peach sorbet bring a fruity balance to this cocktail as it slowly melts, but it also keeps it ice cold. If you don’t want tiny pieces of basil floating around your cocktail, double strain when you pour your shaker using a mesh sieve.

*Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”

Sinful Berry Lemonade

Makes 1 pitcher

Ingredients

• 1 cup bourbon
• 1 bottle Casillero del Diablo Cabernet Sauvignon
• 2 cups frozen mixed berry medley (strawberry, blueberry, blackberry and raspberry)
• 1 1⁄2 liters/52 ounces/1.6 quarts Lemonade
• Lemon, to garnish
• Mint, to garnish

Directions

• Combine all ingredients except garnishes in a large pitcher.
• Stir together to incorporate and refrigerate for at least one hour.
• Stir and serve over ice.
• Garnish with lemon wheel and fresh mint.

*Cocktail handcrafted exclusively for Casillero del Diablo by Dan Magro, mixologist and author of “Suck It Up: Extraordinary Cocktails for Everyday People.”