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96 Betsey Williams Drive

Cranston, RI 02905​

Tel: 907-251-7379​​​

Fax: 401-728-1092

vine2wineclasses@gmail.com

Coming Soon!

Red Wine of the Month

Check back for our review! 

Coming Soon! 

White Wine of the Month

Check back for our review!

Vermouth

Cocktail of the Month - Perfect Spritz

If we're being technical, Vermouth isn't a spirit, it's a fortified wine. As with many other alcoholic drinks, vermouth was originally used for medicinal purposes. Its botanicals were said to be helpful for aiding digestion and easing an upset stomach.It can be enjoyed on its own, but we enjoy it most in a mixed drink. 

The Perfect Spritz is a drink for the planner (as it must sit overnight), but we believe it's worth the wait! 

Ingredients: 

  • 200ml red vermouth

  • 200ml white vermouth

  • 200ml gin

  • 1 tsp dried lavender

  • soda or tonic water (optional)

  • ice

  • lemon wedges

  • fresh lavender sprigs

Directions: 

Pour both types of vermouth and the gin into a clean glass bottle or jug and add the dried lavender. Stir and leave to infuse overnight (in the fridge or in a cupboard). Allow 50ml per person and strain into glasses over ice. Serve neat with lots of ice or top with soda or tonic water and add some lemon wedges and a sprig of lavender.

Cheers! 

Ginger Peach Soda

Non-alcoholic Option 

The days are longer and warmer, school is winding down, and you're probably receiving invitations to summer gatherings. It's time to try something refreshing and new! This recipe takes about 45 minutes to make, but it looks and tastes amazing. 

Ingredients

1 c. sugar

2 tbsp. minced fresh ginger

2 very ripe peaches

2 liter Seltzer

16 fresh mint leaves

Directions: 

In a medium saucepan over medium-low heat, bring 1 cup water, sugar, and ginger to a gentle simmer, stirring to dissolve sugar. Remove simple syrup from heat, cover, and steep for about 30 minutes. Over a medium bowl, pour syrup through a fine-mesh sieve, pressing minced ginger against sieve with the back of a spoon to extract flavor. Discard ginger. Cover bowl with plastic wrap, and refrigerate until well chilled. Evenly distribute peach slices among 8 tall glasses. For each glass, lightly press peaches with the back of a wooden spoon to release their juice. Pour about 2 tablespoons chilled syrup over peaches. (Store remaining syrup in refrigerator for up to 2 weeks.) Add ice cubes; then top with seltzer. Stir to distribute syrup, peach juice, and seltzer evenly. Garnish with 2 mint leaves.