The Journal.


Wine Cocktails with Owen Williams


3 min read

On 13th May 1806 the term cocktail was born when New York journalist Harry Croswell defined it as “a stimulating liquor composed of spirits of any kind, sugar, water and bitters”. But a lot can happen in over two hundred years.

Innovative mixologist Owen Williams loves experimenting with classic cocktails, and one of his favourite ingredients to add is wine, as it can bring a layer of nuanced flavour to an otherwise familiar taste. Owen has created three different cocktails to help the eto community celebrate. If you fancy a New York Sour, a Peach Sangria, or Owen’s fresh take on a Strawberry Cobbler, check out his recipes below.

"I find the eto decanter perfect when making cocktails as I always have fresh, chilled wine without having to open a new bottle each time."

Owen Williams

Peach Sangria

Sangria is the original wine cocktail, but Owen’s recipe adds a modern twist. With a mix of berries and stone fruits, white Sangria is lighter, brighter and more refreshing than its red equivalent – and a perfect way to prepare us all for summer. Use a dry, crisp white wine like Chenin Blanc or Pinot Grigio. Sangria is traditionally served in a jug, but eto allows you to enjoy a single serve without wasting a drop of wine.


Serves 1

125ml - White Wine

25ml - Triple Sec

12.5ml - Peach Nectar

Mixed Berries

Peach Slices


Stir the peach nectar and triple sec together in a glass of your choice with ice

Add the mixed berries and peach slices

Top with white wine and stir well

New York Sour

One of Owen’s favourite serves. A sour is traditionally made up of spirit, citrus and sugar, but the New York Sour includes a float of dry red wine – a layer of wine that ‘floats’ on the top of the drink. As well as having a striking visual impact, the red wine adds a fruity acidity to the sweet and sour mix of the cocktail. The recipe only uses 15ml of red wine, but you can preserve the rest of the bottle in eto. Use a Shiraz or Malbec for the perfect flavour.


Serves 1

60ml - Bourbon Whiskey

30ml - Lemon Juice

22.5ml - Simple Syrup

15ml - Red Wine


Combine the bourbon, lemon juice, and syrup in a shaker, filled with ice

Shake until the outside of the shaker is frosty

Double strain into a rock glass with a square ice cube

Slowly pour the red wine over the back of a spoon so it floats on top of the cocktail

Cabernet Strawberry Cobbler

The Cobbler is a pioneering cocktail because adding a straw and crushed ice allowed drinkers to sip the cocktail without fear of getting ice up their noses! But Owen brings another new twist with the inclusion of Cabernet Sauvignon, and we love how the acidity of the wine balances out the sweet strawberry syrup.  


Serves 1

125ml - Cabernet Sauvignon

30ml - Lemon Juice

20ml - Strawberry Syrup

60ml Soda Water

Strawberry and lemon garnish


Combine the wine, lemon juice, strawberry syrup and soda water in a tall glass

Top with crushed ice and stir well

Garnish with strawberry and lemon

About Owen Williams

Owen Williams is a fellow Welshman, currently based in Cardiff. Owen learned the craft of cocktail-making while working at Baravin Restaurant and Bar in the Welsh university town of Aberystwyth. During his six years as their lead mixologist, Owen and his team expanded the menu to over 80 different cocktails, introducing new infusions and giving classic cocktails a contemporary twist.

Inspired by his love for cocktail-making, Owen also started two Instagram accounts. @the_cocktail_bible celebrates new and traditional cocktails from around the world, while @my_cocktail_bible is where Owen showcases his own creations.

Once you’ve mixed your perfect cocktail, we recommend kicking back and if the cocktails make you peckish, we have some delicious alfresco recipe ideas too.  

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