Wine cocktails have long been a part of the cocktail culture in Europe, and in this 50-recipe, full-color book, cocktail connoisseur A.J. Rathbun shows Americans how easy it is to create memorable cocktails with more than just Champagne. Recipes make use of the many wine varietals, liquors, liqueurs, and fresh fruits and other mixers that have become readily available in recent years to make such drinks as Aloha Punch, Blue Train, Sake'd Saint, Whistling Orange, and Cactus Berry-unique and delicious alternatives to the conventional cocktail!
Wine Cocktails
and over one million other books are available for Amazon Kindle. Learn more
| ||||||||||||||||||||||||
Browse our Bookshelf Favorites store for big savings on popular fiction, nonfiction, children's books, and more. |
Book Description
Frequently Bought Together
Editorial Reviews
Review
"It’s a joy to have this cocktail connoisseur come over to our side to play. Wine lovers everywhere will enjoy mixing up a party with A.J.’s guidance." —Steve Michener, winemaker, Trio Vintners
About the Author
A. J. Rathbun is a freelance food and entertaining writer and the author of Champagne Cocktails, Wine Cocktails, Dark Spirits, Luscious Liqueurs, Party Drinks!, and the International Association of Culinary Professionals Award-winning Good Spirits. Rathbun earned his MFA in creative writing from Western Michigan University, and has worked variously as a buyer for Amazon.com, an usher at the Art Institute of Chicago, a rock band roadie, an envelope stuffer, a marketing assistant, the director of the Poetry After Hours program at the Seattle Art Museum, an online editor, a waiter, and of course, a bartender. In addition to his cookbooks, Rathbun is the editor of In Their Cups and the author of Want, two poetry collections. Rathbun has been a guest, talking about drinks, food, entertaining, and kitchen products, on numerous radio shows, including Martha Stewart's Everyday Food satellite radio program and USA Radio, has done interviews with a variety of publications, including the Seattle Times, the Milwaukee Journal Sentinel, and the Arizona Republic, and has contributed to the magazines Every Day with Rachael Ray and Wine Enthusiast, among others. He is a member of the International Association of Culinary Professionals and the Museum of the American Cocktail. He teaches cocktail classes at the cooking school Dish It Up, one of which was recently profiled in the magazine Traditional Homes. Rathbun lives in Seattle, Washington. To learn more about him and his books, and to read his blog, Spiked Punch, and check out a few of his drink-making videos, visit his website at www.ajrathbun.com.
Product Details
Would you like to update product info or give feedback on images? |
More About the Author
A.J. Rathbun is a food and entertaining writer and poet and the author of Champagne Cocktails, Dark Spirits, Wine Cocktails, Luscious Liqueurs, Party Snacks!, Party Drinks!, the IACP Award-winning Good Spirits, Double Take (in collaboration with chef Jeremy Holt), and editor and contributor for In Their Cups. In addition to his cocktail books and cookbooks, Rathbun is the author of Want, a collection of poems. He lives in Seattle, Washington. To learn more, visit Rathbun's website at www.ajrathbun.com and drink up his blog Spiked Punch (it's lonely, and needs attention).
Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
3.0 out of 5 stars
Size matters! Great photographs but little substance in this 96-page entry.
August 15, 2010
Format:Hardcover|Amazon Vine™ Review
(What's this?)
A 96-page cookbook that reads like a magazine; credit Melissa Punch for impulse purchases as her photography stars in this lightweight mixology entry.
A.J. Rathbun and The Harvard Common Press produced two great bartending books. I wrote five-star ratings for Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist released in 2007 and Dark Spirits: 200 Classy Concoctions Starring Bourbon, Brandy, Scotch, Whiskey, Rum and More released in 2009.
The former came in at 484 pages, a weighty tome that fit better atop a coffee table than crammed between barware. Good Spirits eschewed the standard bartending book organization by alcohol type in favor of separating the 450 recipes into 12 chapters like Unburied Treasures (great old drinks lost to the years), Pacifying a Crowd (punches) and Fresh Faces (newer creations). Rathbun splashed humor in the recipes and sidebars of obscure facts, drink-related prose and bar talk.
Good Spirits won the 2008 Food Photography and Styling Category from the International Association of Culinary Professionals, recognizing the mouth-watering work of photographer Melissa Punch and food stylist Brian Preston-Campbell.
served 200 cocktail recipes in 307 pages, focusing on darker liquors that often sit in the back of bartending books, behind vodka, tequila and Champagne. Blessed with the luscious photography and styling of Melissa Punch and Brian Preston-Campbell, I enjoyed Dark Spirits more than its predecessor, toting it to several bars for recipe tests. I started the book as a lover of the Rusty Nail and finished it a slave to the Lalla Rookh.
So, why is Wine Cocktails disappointing? The truth is that size matters.
The book offers 50 recipes divided in four, conventional chapters, abandoning much of the charm that made Rathbun's larger works so enjoyable to read. Rathbun fills less than two pages introducing different wine types under the heading, "A Word or Two about Wine." He writes, "The recipes do cover some ground in the wine they use...if you're not a wine aficionado, don't let this worry you."
I wonder who other than a wine aficionado would consider buying this book.
What is the book missing? Well, for example, Rathbun suggests using "a California Chardonnay" for the Champagne Bowler. That type of specificity is what makes this 96-page cookbook so maddening. He should provide a recommended list of 10-15 brands so we know whether a Central Valley Chardonnay (read: mass produced box and jug wine brands) will suffice. The book should include a cursory overview of American Viticultural Areas, some buying tips, storage tips and suggestions from winegrowers, too. That's just off the top of my head; I'd make a longer list but you get the point.
In summary, this 96-page cookbook offers little that is not readily available through a Google search. Melissa Punch's photography makes this a passable coffee table book - yet, there isn't a single picture of a wine bottle in the entire book -- but the writing is a shadow of Rathbun's earlier works.
Rating: 3 stars. Read more ›
A.J. Rathbun and The Harvard Common Press produced two great bartending books. I wrote five-star ratings for Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist released in 2007 and Dark Spirits: 200 Classy Concoctions Starring Bourbon, Brandy, Scotch, Whiskey, Rum and More released in 2009.
The former came in at 484 pages, a weighty tome that fit better atop a coffee table than crammed between barware. Good Spirits eschewed the standard bartending book organization by alcohol type in favor of separating the 450 recipes into 12 chapters like Unburied Treasures (great old drinks lost to the years), Pacifying a Crowd (punches) and Fresh Faces (newer creations). Rathbun splashed humor in the recipes and sidebars of obscure facts, drink-related prose and bar talk.
Good Spirits won the 2008 Food Photography and Styling Category from the International Association of Culinary Professionals, recognizing the mouth-watering work of photographer Melissa Punch and food stylist Brian Preston-Campbell.
served 200 cocktail recipes in 307 pages, focusing on darker liquors that often sit in the back of bartending books, behind vodka, tequila and Champagne. Blessed with the luscious photography and styling of Melissa Punch and Brian Preston-Campbell, I enjoyed Dark Spirits more than its predecessor, toting it to several bars for recipe tests. I started the book as a lover of the Rusty Nail and finished it a slave to the Lalla Rookh.
So, why is Wine Cocktails disappointing? The truth is that size matters.
The book offers 50 recipes divided in four, conventional chapters, abandoning much of the charm that made Rathbun's larger works so enjoyable to read. Rathbun fills less than two pages introducing different wine types under the heading, "A Word or Two about Wine." He writes, "The recipes do cover some ground in the wine they use...if you're not a wine aficionado, don't let this worry you."
I wonder who other than a wine aficionado would consider buying this book.
What is the book missing? Well, for example, Rathbun suggests using "a California Chardonnay" for the Champagne Bowler. That type of specificity is what makes this 96-page cookbook so maddening. He should provide a recommended list of 10-15 brands so we know whether a Central Valley Chardonnay (read: mass produced box and jug wine brands) will suffice. The book should include a cursory overview of American Viticultural Areas, some buying tips, storage tips and suggestions from winegrowers, too. That's just off the top of my head; I'd make a longer list but you get the point.
In summary, this 96-page cookbook offers little that is not readily available through a Google search. Melissa Punch's photography makes this a passable coffee table book - yet, there isn't a single picture of a wine bottle in the entire book -- but the writing is a shadow of Rathbun's earlier works.
Rating: 3 stars. Read more ›
1 of 1 people found the following review helpful
By Jody
VINE™ VOICE
Format:Hardcover|Amazon Vine™ Review
(What's this?)
I never thought about doing much with wine, other than pouring it into my glass and letting it breathe. I am not a wine expert by any means but there were many fun and tasty wine cocktails in this book. The recipes range from complex to simple. I recommend the vanilla-pear mimosa - (or make it a mom-osa which is all I can drink right about now) - delish!
4 stars because I wish that less recipes mixed with other alcohol. We all know what happens when you drink wine all night and then go out and have some tequila shots. So - why do I want to mix the two in a cocktail?
4 stars because I wish that less recipes mixed with other alcohol. We all know what happens when you drink wine all night and then go out and have some tequila shots. So - why do I want to mix the two in a cocktail?
1 of 1 people found the following review helpful
5.0 out of 5 stars
Old Hat or Avant-Garde? : A Wine Cocktails: 50 Stylish Sippers That Show Off Your Reds, Whites, and Roses by A.J. Rathbun Review
April 5, 2010
Format:Hardcover|Amazon Vine™ Review
(What's this?)
I've seen this book offered for awhile, and because the subject seemed outdated I hesitated before finally selecting to review it. Wine cocktails seem to be from a forgotten era while the cover is reminiscent of the 1970's. However, I've read and enjoyed the concoctions within A.J. Rathbun's Dark Spirits so I decided to be adventurous.
Wine Cocktails is a 96 page book which provides 50 recipes using wine as a major ingredient. Once past the introductions and Wine Cocktail Basics, four chapters of enticing photos and tempting recipes follow then ends with a measurement equivalent chart. The recipe chapters cover reds and rosés, white wine, bubbly, and after dinner drinks. Recipes included well known cocktails such as Sangria and the Kir Royale, as well as lesser known libations like the Gong and Cabernet Crusta. Each recipe begins with a brief paragraph about the cocktail and is typically followed by a quote, notation, or both.
After thumbing through this book, I've determined I'm a bit of a wine snob. White wine seems suitable for mixing, while blending delicious reds and my beloved port into cocktails seem sacrilege. The images are beautifully photographed using 70s style props and are reminiscent of those found in gourmet magazines such as Bon Appétit. I'm not only faced with apprehensions of mixing wine cocktails, but these images make me wonder if I'm being asked to revive a long forgotten tradition. Some of the recipes are noted to come from books printed as far back as the mid 1800's, or more recently from the 40s and 50s. Perhaps this is A.J.... Read more ›
Wine Cocktails is a 96 page book which provides 50 recipes using wine as a major ingredient. Once past the introductions and Wine Cocktail Basics, four chapters of enticing photos and tempting recipes follow then ends with a measurement equivalent chart. The recipe chapters cover reds and rosés, white wine, bubbly, and after dinner drinks. Recipes included well known cocktails such as Sangria and the Kir Royale, as well as lesser known libations like the Gong and Cabernet Crusta. Each recipe begins with a brief paragraph about the cocktail and is typically followed by a quote, notation, or both.
After thumbing through this book, I've determined I'm a bit of a wine snob. White wine seems suitable for mixing, while blending delicious reds and my beloved port into cocktails seem sacrilege. The images are beautifully photographed using 70s style props and are reminiscent of those found in gourmet magazines such as Bon Appétit. I'm not only faced with apprehensions of mixing wine cocktails, but these images make me wonder if I'm being asked to revive a long forgotten tradition. Some of the recipes are noted to come from books printed as far back as the mid 1800's, or more recently from the 40s and 50s. Perhaps this is A.J.... Read more ›
4 of 6 people found the following review helpful
By Little John
Format:Hardcover
I've only recently gotten into A.J Rathbun's cocktail and drinks books - this one only furthers my trust in him. Great recipes - something I have never done with wine. I'm really excited to experiment and this book makes it easy to do so. Great photos and more lively than some of my other drink books.
2 of 3 people found the following review helpful
Format:Hardcover|Amazon Vine™ Review
(What's this?)
I've tried my non-bar-tending skills on several concoctions in this book. Thankfully not all the recipes - cuz that would mean I was a lush. But for a patio party or a special holiday morning soaking up sun rays, these are pretty good bevies.
The Reds section uses anything from Merlot to dry Sherry, Cabernet Sauvignon to dry rose', and Chianti. The Aloha punch's tropical fruitiness is great for a party but I kinda disagree with the Bordeaux Cup. The author says "This is a nice summer beverage for evening parties." But our late April evening gathering thought it was more appropriate for Christmas time with its taste of cloves, cinnamon, and allspice.
The Whites uses Savignon Blanc, Riesling, Moselle, Sancerre, Chablis, Chardonnay, Pinot Grigio, and one sparkling wine. This section proved a little harder for me to emulate as I'm located in one of the states where you can only buy what the state liquor stores has hanging around and some of the suggested wines proved impossible for me to get a hold of so I was left using the most standard types. I would definitely suggest the Loire Lemonade even though i couldn't get my hands on any Sancerre.The Muskrat is good but you'll never get that "Muskrat Love" song out of your head,so beware!
The Bounteous Bubbly was my favorite section since I'm a sucker for Champagne. This category can also save you a few bucks by using sparkling wines.The Vanilla-Pear Mimosa was good if a little too alcohol tasting for my like. ( We also tried making them with left over apricot nectar from the Muskrat's with some success) But my hands down favorite is a Kir Royale which I am now hopelessly hooked on. I liked a modified Venetian Spritz with Prosecco, I'm not drinking anything with an olive in it. Ewwww!... Read more ›
The Reds section uses anything from Merlot to dry Sherry, Cabernet Sauvignon to dry rose', and Chianti. The Aloha punch's tropical fruitiness is great for a party but I kinda disagree with the Bordeaux Cup. The author says "This is a nice summer beverage for evening parties." But our late April evening gathering thought it was more appropriate for Christmas time with its taste of cloves, cinnamon, and allspice.
The Whites uses Savignon Blanc, Riesling, Moselle, Sancerre, Chablis, Chardonnay, Pinot Grigio, and one sparkling wine. This section proved a little harder for me to emulate as I'm located in one of the states where you can only buy what the state liquor stores has hanging around and some of the suggested wines proved impossible for me to get a hold of so I was left using the most standard types. I would definitely suggest the Loire Lemonade even though i couldn't get my hands on any Sancerre.The Muskrat is good but you'll never get that "Muskrat Love" song out of your head,so beware!
The Bounteous Bubbly was my favorite section since I'm a sucker for Champagne. This category can also save you a few bucks by using sparkling wines.The Vanilla-Pear Mimosa was good if a little too alcohol tasting for my like. ( We also tried making them with left over apricot nectar from the Muskrat's with some success) But my hands down favorite is a Kir Royale which I am now hopelessly hooked on. I liked a modified Venetian Spritz with Prosecco, I'm not drinking anything with an olive in it. Ewwww!... Read more ›
Most Recent Customer Reviews
3.0 out of 5 stars
Tasty cocktails offer some variety for wine lovers
This book has great pictures and some interesting ideas for how to spruce up your wine. It's nice for parties. Read more
Published 2 months ago by Gadget Girl
5.0 out of 5 stars
Wine Cocktails
This review is for A. J. Rathbun's Wine Cocktails: 50 Stylish Sippers That Show Off Your Reds, Whites, and Roses (part of the 50 Series). Read more
Published 7 months ago by C. A. Boswell
4.0 out of 5 stars
Makes a nice gift for the wine lover
I like wine. I mean, I like plain wine, not adulterated with other things -though, I expect I'd make an exception for sangria. Read more
Published 9 months ago by Atomicwasteland
5.0 out of 5 stars
Drink Up Like a Homesick Sailor
First of all WINE COCKTAILS is a visually inviting book. Practically every recipe-- if that's what you call them-- is accompanied by a stunning color photograph so let's drink to... Read more
Published 19 months ago by H. F. Corbin
4.0 out of 5 stars
Mona Lisa
Wine Cocktails: 50 Stylish Sippers shows you how to prepare great cocktails with your red, white and rose wines.This is a great reference/recipe bokk to have at any Bar.
Published 20 months ago by Mona Lisa
4.0 out of 5 stars
So Much More Than Sangria
When I ordered this book, I expected several variations of sangria, perhaps with a few cocktails using wine instead of harder alcohol. Read more
Published 23 months ago by Lori Smart
4.0 out of 5 stars
Fun, Not Cheap
This book is a lot of fun for me - someone who doesn't know much about mixing but hankers for a nice drink beyond juice once in a while - to go through and pick out something new... Read more
Published 24 months ago by nowann
4.0 out of 5 stars
Potions to please :-)
I hadn't thought much about wine cocktails in the past, though I'd mixed up all sorts of ad-hoc concoctions. This book is even fun to read (and the pictures are nice, too). Read more
Published on February 17, 2011 by Glenda Boozer
5.0 out of 5 stars
Something else to do in your wine cellar
I'm sure many wine purists would not condone the mixing of wine into "wine cocktails", that striking even a steady alcohol drinker such as myself as a bit of an oxymoron, but I... Read more
Published on January 15, 2011 by Eric C. Sedensky
3.0 out of 5 stars
Pretty and Tasty -- Pretty Tasty.
I like wine, but I'm not a wine expert. I just know that sometimes I open a bottle and thing "yum" and sometimes I open a bottle and think "yuck. Read more
Published on October 13, 2010 by Michelle R
