Memorial Day Cocktails: Celebrate the Start of Summer with Perfect Pairings

Celebrate the Start of Summer with These Perfect Memorial Day Cocktails and Summer Recipes

Cheers to the start of summer! Memorial Day is just around the corner, and the ONEHOPE Test Kitchen has been buzzing with excitement as we’ve crafted the perfect Memorial Day cocktails and easy wine pairings to elevate your celebration. Whether you’re hosting a backyard barbecue or simply enjoying the long weekend with loved ones, our expertly curated recipes are sure to impress.

From refreshing white wines that pair seamlessly with light appetizers to vibrant rosés that complement grilled favorites and sparkling delights that add a touch of elegance to any dish. 

Our in-house chefs and creative connoisseurs have pushed beyond the standard fare to craft custom drinks and summer recipes that showcase the versatility and quality of our wines, ensuring every sip sends you to your happy place. Kick off the summer season in style with our carefully crafted Memorial Day cocktails and wine pairings, making your Memorial Day celebration the talk of the town. So fire up the grill, gather your loved ones, and let’s raise a glass to start an unforgettable summer!

Refreshing Wine Cocktails that Beat the Heat in Style

Watermelon Mint Frosé

Serves: 8-10

Active: 20 minutes

Non-Active Time: 5 ½ hours

In 2014, we created the first-ever frosé by chilling our newly launched rosé in the freezer. This summer, enjoy our latest twist on the classic: a refreshing watermelon and mint frosé, perfect for sipping poolside.

Ingredients:

• 1 bottle Love Language Rosé
• ¼ cup sugar
• ¼ cup water
• 5 mint leaves (plus a few extra for garnish)
• 5 cups watermelon purée (about ½ of a small, seedless watermelon)
• Juice of 1 lime 

Instructions:

1. Pour rose into ice cube trays, and freeze for 6 hours, or overnight.
2. Add sugar, water and mint to a small pot over low heat, and cook for about 5 minutes, stirring occasionally just until the sugar is dissolved. Remove from the heat and let cool & steep for 30 minutes before removing the mint leaves. 
3. Combine watermelon, lime and simple syrup in a blender and puree until smooth. Pour into ice cube trays and freeze for 6 hours or overnight. 
4. Combine both rose & watermelon ice cubes in a blender and puree until smooth & slushy. This will blend easier if the cubes are slightly thawed / runny. 
5. Garnish with a mint leaf and / or a slice of watermelon on the rim of each glass.

Test Kitchen Tip: For “fast freezing”, pour rose & watermelon onto separate baking trays and set in the freezer for 3 hours.

Apricot Sangria

Serves: 4

Active Time: 5 minutes

Non-Active Time: 2 hours

Our Pinot Grigio sangria blends the crispness of apricots at their ripest with the refreshing notes of wine, ideal for savoring during the early summer heat. Made by the pitcher, this cocktail is perfect for enjoying ice-cold with neighbors on your front porch.

Ingredients:

• 1 bottle Vintner Collection California Pinot Grigio
• 2 apricots, sliced

Instructions:

1. Combine all ingredients in a pitcher, and mix until combined. Refrigerate for at least 2 hours.
2. Serve in glasses with crushed ice and an apricot slice to garnish.

Elevate Your Memorial Day Gathering With Palet Perfect Wine Pairings Menu

Gruyere Squash Blossoms

Makes: 15 blossoms 

Time: 35 minutes

Stuff zucchini and squash blossoms with rich, creamy gruyere to create a refreshing twist on mozzarella sticks, perfectly paired with our Vintner Collection California Sparkling Brut. The tomato sauce adds a vibrant pop of acidity, making these blossoms an ideal start to a summer feast.

Stuffed Blossoms Ingredients:

• 4 cups canola oil
• 15 squash blossoms
• 1 cup ricotta cheese
• ½ cup grated gruyere cheese
• ⅓ cup parmesan cheese
• ½ teaspoon salt
• ½ teaspoon ground pepper

Breading Process Ingredients:

• 2 eggs
• ⅓ cup breadcrumbs
• ¼ cup parmesan
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions:

1. Heat canola oil in a pot over the stove over medium / high heat until it reaches 375°F (using a candy thermometer to measure temperature).
2. Carefully peel open the flower petals and remove the stamen from the inside of the flowers using kitchen shears (small yellow node at the base/center of the squash blossom). Give the blossoms a light rinse off with water, and gently dry them with paper towels.
3. Prep the filling by adding the ricotta, gruyere, parmesan, salt & ground pepper in a mixing bowl and stir until combined. Spoon the filling into a piping bag and cut the end off. Pipe about 3 tablespoons into each blossom, leaving about an inch of the flowers at the end to twist at the top to seal the blossom.
4. Crack 2 eggs into a bowl, and whisk until combined. Combine parmesan, breadcrumbs, salt & pepper in a separate bowl and mix until combined.
5. Hold each blossom by the stem and dip each blossom in eggs first, and then breadcrumb mixture, twirling to ensure all sides are coated. 
6. Using metal tongs, drop the blossoms in the pot with oil and cook for 1 minute, then flip each over, and cook for another minute (2 minutes total). Remove from the pan to let cool on a plate lined with paper towels or a metal rack. 
7. Serve alongside your favorite tomato sauce for dipping.

Footnotes:

Don’t have a pastry bag on hand? Cut the corner off of a ziplock bag if you’re in a pinch!

Heirloom Tomato Gazpacho

Serves: 12-16

Active Time: 30 minutes

In-Active Time: 6 hours

Our garden’s heirloom tomatoes inspire this chilled summer gazpacho, perfect when made a day ahead to enhance its flavors. Enjoy this light, refreshing soup with the delicate notes of our Vintner Collection California Pinot Noir, ideal for savoring throughout the summer.

Ingredients:

• 2 pounds roma tomatoes, seeds removed and cut into quarters
• 1 pound heirloom tomatoes, seeds removed and cut into quarters
• 1 English cucumber, peeled and cut into 4 pieces
• 1 anaheim pepper, seeds removed
• ½ red onion, peeled and cut in half
• 1 clove garlic
• 3 tablespoons red wine vinegar
• 1 cup extra virgin olive oil
• 1 teaspoon flakey sea salt + extra for garnish

Instructions:

1. Combine roma and heirloom tomatoes, cucumber, anaheim pepper, red onion, garlic, and sherry vinegar in a blender, and puree on medium speed. While it is blending, slowly drizzle in the olive oil, and continue to blend for a total of 2 ½ minutes. Depending on blender size, this may need to be done in 2 separate batches. 
2. Pour the liquid through a fine mesh strainer, removing any remnants of seeds & skins. Add salt and stir until combined. Refrigerate for at least 6 hours or overnight. Serve in soup bowls with a drizzle of olive oil and a pinch of flakey sea salt.

An Irresistible Summer Companion—50% Off Our Love Language Trio for a Limited Time!

As you plan your Memorial Day celebration, don’t miss out on our incredible Love Language Trio, available at an unbeatable 50% off until the end of May. This limited-time offer features three stunning wines that perfectly complement the flavors of summer: the Love Language Chardonnay with notes of lemon bar, pineapple skin, and white flower; the Love Language Red Wine with rich melodies of cherry cola, allspice, and red fruit; and the refreshing Love Language Rosé with sweet harmonies of violet, candy, raspberry, and rosé.

Act fast and add these savory summer wines to your collection. The Love Language Trio provides the perfect wines to pair with your favorite Memorial Day cocktails and dishes to create unforgettable moments with friends and family. Don’t wait—this offer ends soon!