Wine Cocktails with Owen Williams
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.
Peach Sangria and decanting a bottle of Malbec into eto Brass satin wine decanter
With cocktails involving a mix of ingredients, there can be some wine leftover. And that’s where eto comes in. As Owen said, 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. The eto decanter comes in seven different finishes, and Owen chose two in brass and copper satin to complement his stylish cocktail accessories.
Owen developed his passion for cocktail-making at Baravin Restaurant and Bar in Aberystwyth, and has since built a large following on Instagram. You’ll find lots of cocktail inspiration at @the_cocktail_bible and @my_cocktail_bible.
World Cocktail Day falls on a Saturday this year, so why not mix up one (or more!) of Owen’s cocktails, decant your leftover wine into Eto, and start the weekend in style.
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.
New York Sour
Classic New York Sour
This is 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.
Cabernet Strawberry Cobbler
The Cobbler is already classed as a pioneering cocktail because the addition of a straw and crushed ice allowed drinkers to sip the cocktail without fear of getting ice up their nose! 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.
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.