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This sweet-tart wine punch was invented by members of the Junior League of Houston book club in the 1970s.
This tangy sangria is named after the Louisiana town where Tabasco sauce was invented.
This tart punch is a refreshing, fruity base for a number of summer cocktails.
This tart, spicy martini is a delightful twist on conventional sangria.
The name of this flaming red wine punch translates from the German as punch glow bowl.
This tea-infused champagne punch makes an elegant centerpiece for any festive occasion.
This smooth-drinking white wine– and cognac-based punch is inspired by one described in a poem by the 17th-century English army captain Alexander Radcliffe.
This champagne cocktail takes its greenish hue from a splash of absinthe.
The simple method of mixing champagne and orange juice, popularized in Paris and London in the 1920s, has an enduring appeal. This recipe was published with David Wondrich's article "Classic Eye-Openers" (October 2008).
In this cocktail, two kinds of bitters, orange and Angostura, add an aromatic dimension to the sherry.
In this cocktail, a touch of citrus offsets the sherry's nutty character.
Matt’s El Rancho in Austin combines two festive drinks in its sangria margarita.
Citrus growers near Nice make this delicious potion.
Invented at Harry’s Bar in Venice, Italy, this tantalizing cocktail is sweet and luscious.
To make a proper French kir, don’t stint on the crème de cassis—the final result should be a dark rosé hue.
This potent Swedish spiced wine is sure to brighten even the darkest winter night.
It’s rare to find a bar that routinely serves this old-fashioned cocktail, but it’s simple enough to make yourself.
The French call this classic “fraises au vin rouge”—the better the wine and berries, the better the drink.
This potion isn’t as harmless as it looks. One taste and you’ll understand why.
This rosy-hued champagne cocktail makes the most of rhubarb season.
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