wine cocktails

This year, try a holiday cocktail that with a bottle of wine. For a festive touch, our wine cocktails bring in seasonal flavors like wintry citrus, tart cranberry, and cozy baking spices. 

Winter Rosé Sangria


  • 1 500ml bottle Blue Apron Rosé wine
  • ½ cup pomegranate juice
  • 1 orange, sliced and deseeded 
  • 1 grapefruit, sliced and deseeded 
  • Seltzer
  • Optional: ½ cup liqueur, such as sweet or dry Vermouth, Campari, Aperol, Kirsch, Lillet, Maraschino Liqueur, or Triple Sec 


Pour the rose into a bowl or pitcher. 

Stir in the pomegranate juice, half of the sliced orange and grapefruit, and optional liqueur, if using. 

Chill for 4-6 hours in the fridge to let the flavors marinate. Strain the mixture, removing the sliced citrus – leaving it in may cause the sangria to become bitter. 

Serve these wine cocktails over ice. Top with seltzer and garnish with the remaining sliced fruit.

White Wine Cranberry Spritz


  • 2 cups fresh or frozen cranberries 
  • ¾ cup sugar, divided 
  • 1 500ml bottle Blue Apron White Wine (the pairing key of Light & Fresh works best) 
  • Zest of 1 orange 


Bring 3/4 cup water, cranberries, and ½ cup of the sugar to simmer in a small saucepan. 

After about 2 minutes, when the cranberries have just begun to soften, remove about ⅓ of them with a slotted spoon onto a wire rack to dry. Let them dry for about 20 minutes, or until they’re no longer sticky. 

Meanwhile, on the stovetop, continue simmering the remaining cranberries and sugar syrup for 5 minutes, or until the cranberries are soft. Crush the cranberries against the side of the saucepan with a spoon and stir. Cook until the cranberries have broken down but the mixture is still liquidy, about another 5-10 minutes. 

Remove the cranberry mixture from heat and strain  into a measuring cup, pushing the crushed fruit against the strainer with a spoon to release any liquid. You should have about one cup of cranberry syrup. Let the syrup cool. 

To finish the candied cranberries, combine the remaining ¼ cup sugar and orange zest in a bowl. Toss the dried cranberries from the wire rack into the bowl to coat them with the citrus sugar. 

Combine 1 cup of the cranberry syrup with the bottle of white wine in a pitcher or bowl. Serve with ice, and garnish with the candied cranberries on a cocktail skewer.

Looking for more seasonal drinks? Try our easy hot toddy recipe.