GalleryBeyond Sangria: 5 Wine-Based Cocktail Recipes from Ardesia in NYC Ardesia in Hell's Kitchen has an impressive cocktail list—and there's not a spirit to be found at their bar. That's right: since their liquor license is wine and beer only, they can't serve gin, bourbon, or vodka, but bartender Damon Gravina has crafted a collection of complex and delicious wine-based cocktails that put sangria to shame. For inspiration, he looked to some of the flavors inherent in wine: fruit and spice, to start. From there, he experimented with vermouth, bitters, and a variety of housemade infusions. With the exception of one after-dinner drink, these cocktails aren't sweet at all. Instead, they're refreshing, sometimes lightly bitter or spicy, and low enough in alcohol (thanks to the absence of spirits) that you can have two. And trust us, you'll want to. Check out the drinks in the slideshow »All the cocktails are $10, and only offered on Saturdays and Sundays at Ardesia. Want one on a Thursday?

Here are the recipes so you can make them at home. Go straight to the recipes: 510 West 52nd Street, New York NY 10019 (at 10th Avenue, map) The tastiest bites delivered to your inbox! Keep up with our latest recipes, tips, techniques and where to eat!HOW TO CONTACT US Mon-Fri 9:00AM - 6:00PM Sat  - Closed Sun - Closed WELCOME TO Premium Blend The mystical mixologists at Premium Blend®, producers of quality wine-based products such as Choco Noir® and V'Nillâ Noir®, have achieved a formula that can only be described as magical, proudly presenting a line of wine-based liquors and liqueurs in the world’s most popular flavors. Whatever your poison may be -- whisky, gin, vodka, rum, tequila, triple-sec, amaretto, coffee liqueur, or peach or peppermint schnapps -- Premium Blend® has got your back. Using quality ingredients and the most advanced technology available, Premium Blend® captures the distinct flavors of your favorite liquors and liqueurs.

Premium Blend’s groundbreaking recipes make it possible for venues with only a wine license to serve cocktails legally. top 100 wine in chinaPrepare a Margarita, Mojito, or Bloody Mary, with wine-based liquor – without losing any of the flavors or alcohol content.best red wine cocktails These potent, wine-based liquors come in 24%, 20%, 17%, and 14% alcohol by volume, as mandated by individual state laws. best wine estate wedding venuesPerfect for both proprietors and individuals, Premium Blend’s® Wine-Based Liquors and Liqueurs are packaged in 750 ml and one liter bottles. best wine accessories 2014Legal to sell and serve with a wine license, Premium Blend® products are ready to mix with your preferred cocktail mix to create Piña Coladas, Daiquiris, Cosmopolitans, and more.red wine brands that start with r

What is Premium Blend ? Read More +Hard Liquor SubstitutesWine-Based liquor substitutes used to create your favorite cocktails. best wine to pair with cheese pizzaLegal to sell and serve with a beer and wine license.Read More +CordialsPremium Blend® captures all the flavor of your favorite liqueurs and cordials such as Triple-Sec, Amaretto, Coffee Liqueur, Peach and Peppermint Schnapps.Read More +Cream SpecialtyCream Specialty Wine products such as World famous Choco Noir and New Rhumbero Coconut Dream. Read More +Ready to DrinkComplete line of Ready to drink wine based cocktail legal to serve and sell with your Beer & wine LicenseRead More +Santos Sangria"If it's not from Spain, it's not Sangria!" Santos Sangria® is offered in two varieties, classic red and splashing white.Read More +Fine WinesGreat tasting and very affordable fine wine collection. Read More +MixesNow you can enjoy professional quality cocktails whether at home or at the bar.

Always enjoy a perfect cocktail with Premium Blend® Cocktail Mixes.Read More +RecipesWe have put together these easy to follow recipes to help you in your journey in the world of Premium Blend CocktailsRead More +Collection Awards What experts are saying about us? The Santos White offers pretty floral notes: orange blossom and violets. The Red has delicate tannins, and I pick up the young Tempranillo and hint of cinnamon.Oilver Lee // The Testing Panel Magazine The Santos White is juicy, crisp and clean, and the Santos Red is fresh with good structure. Anthony Dias Blue // Editor in Chief, The TASTING PANEL MAGAZINE From Mexico’s Michelada to London’s Shandy Gaff, beer-based cocktails from around the globe are gaining popularity. In addition to these cool classics, creative bartenders are drawing fresh libation inspiration from beer, ranging from local brews to international lagers, lambics and more. And for restaurants without a full liquor license, “beer-tails” are a way to expand a drinks menu.

A classic and refreshing drink made with Mexican beer sassed up with hot sauce and lime juice. ½ teaspoon chili powder 2 tablespoons fresh lime juice 1 teaspoon Worcestershire sauce Dash of hot sauce Chilled beer, such as Corona In a plate or shallow bowl, stir together salt and chili powder. Run a lime wedge around the edge of a pint glass, then turn glass over onto plate and rotate or roll edge of glass to attach salt mixture. In the rimmed pint glass, combine lime juice, Worcestershire sauce and hot sauce. Dating back to the late 19th century and sometimes referred to simply as a “Shandy,” the word “shandygaff” is thought to come from the British vernacular for a pint of beer, “shant of gatter” (shanty being a public house, gatter an idiom for water). 6 ounces cold beer or ale 6ounces cold ginger beer, ginger ale or lemonade Lemon zest or mint sprigs for garnish Pour equal amounts of beer and ginger beer into a chilled glass.

Garnish with lemon zest or mint sprigs. Berliner Weisse mit Schuss (Germany) Berlin’s traditional wheat beer is often drunk with a shot (schuss) of either red raspberry syrup or green waldmeister syrup. 16 ounces cold Berliner Kindl Weisse, or other light German-style wheat beer 1 ounce shot of raspberry syrup or Waldmeister syrup Pour the shot of syrup into a large glass, then slowly pour in the beer. “New Classic” Beer Cocktails By Jonathan Pogash, The Crowne Plaza, White Plains, NY A riff on the classic tropical Mai Tai drink, this cocktail takes its name from its secret ingredient: Brooklyn Lager Beer. From The Crowne Plaza, which launched its drink menu at the end of November. 1 ounce Appleton Estate Reserve Rum ¾ ounce almond syrup ¾ ounce fresh lime juice 1 dash angostura bitters Add all ingredients, except for beer, to a cocktail shaker with ice and strain into a chilled pilsner glass. Top with the beer. Garnish with a lime wheel and mint sprig.

By Arturo Vera-Felicie, The Rieger Hotel Grill & Exchange, in Kansas City, MO. An unusual take on the classic Sangaree. 1 ounce cream Sherry Harviestoun Old Engine Oil Black Ale In a 12-ounce beer glass, pour the cream Sherry and ale. Grate nutmeg on top. By Corey Bunnewith, Citizen Public House, Boston It may look like a glass of dark ale, but—surprise!  It’s a cocktail with rich flavor and texture, thanks to a heady mix of 10-year-old Bourbon, maple syrup, and egg yolk (not white). 3 ounces Abita Nut Brown Ale ¼ ounce Maple Simple Syrup (3 parts water to 1 part maple syrup) 1½ ounces Eagle Rare 10-year-old Bourbon Fee Brothers Whiskey Barrel Bitters, to garnish Fresh grated nutmeg, to garnish Pour ale into a pilsner glass and set aside. In a cocktail shaker, combine egg yolk, maple simple syrup and Bourbon. Shake vigorously without ice (dry shake); then add ice and shake again. Double strain into the pilsner glass with the ale.