Celebrate the season with our festive holiday wine cocktails and perfectly paired sparkling wine recipes from Dr. Konstantin Frank Winery. Raise a glass with the crisp and refreshing Apple‑rol Spritz, featuring our celebrated Célèbre, or enjoy the elegant Keuka 62, crafted with our 2021 Brut. These sparkling creations pair beautifully with seasonal flavors, including our crowd-pleasing New Year’s Reuben Dip, making them ideal for holiday appetizers with wine or any festive gathering. Whether you’re hosting a party, toasting with friends, or looking for creative New Year’s cocktail ideas, these curated pairings bring effortless celebration to your table.
How to make the APPLE-ROL SPRITZ
A fall-inspired aperitif blending Aperol’s bitterness with local Finger Lakes apple charm. Lively and lightly spiced – A festive start to the holiday.
INGREDIENTS
1 oz Aperol
2 oz Fresh Apple Cider
1/2 oz Simple Syrup
3 oz Dr. Konstantin Frank Célèbre
Dash of Cinnamon or Aromatic Bitters
Cinnamon-Dipped Apple Slice for Garnish
HOW TO MAKE
In a chilled wine glass, add ice, Aperol, cider, and simple syrup.
Stir gently. Top with 3 oz of Dr. Konstantin Frank Célèbre.
Finish with 3 drops of bitters.
Garnish with a cinnamon-dipped apple slice.
How To Make The KEUKA 62
A Finger Lakes Twist on the classic French 75, celebrating Dr. Konstantin Frank’s founding year, 1962. Bright, tart, and celebratory for the holiday season.
INGREDIENTS
1 oz Gin
1/2 oz Cranberry Simple Syrup
1/2 oz Fresh Lemon Juice
3 oz Dr. Konstantin Frank Brut
Lemon Twist and/or Cranberry Garnish
HOW TO MAKE
Combine the gin, cranberry syrup, and lemon juice in a shaker with ice.
Shake and strain into a chilled flute.
Top with Dr. Konstantin Frank Brut.
Garnish with a lemon twist and/or fresh or dried cranberries.
Cranberry Simply Syrup:
Simmer 1/2 cup sugar, 1/2 cup water, and 1/2 cup fresh cranberries on low heat until the berries burst and the mixture turns ruby red. Strain and cool.
How TO Make the New Year's Reuben Dip
Ring in the new year with this versatile, zippy dip recipe.
INGREDIENTS:
8 ounces cream cheese, softened
1/2 cup mayonnaise
1/3 cup sauerkraut, drained and finely chopped
3 tablespoons sauerkraut brine
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, minced
2 teaspoons fresh chives, minced
2 teaspoons fresh dill, minced
1 teaspoon apple cider vinegar
1/2 teaspoon garlic powder
Salt and pepper to taste
HOW TO ASSEMBLE:
Whisk together all ingredients, then season to taste. Serve with antipasto skewers, rye bread, crackers, or charcuterie. Makes about 2 cups.
TIP:
Serve this as a baked dip by folding in 1 cup of shredded Swiss cheese and baking in at 350 degrees F until bubbly and heated through.
PICTURED:
Reuben dip with rye croutons and antipasto skewers (pastrami, Swiss cheese, cornichons, garlic-stuffed olives, and peppadew peppers).
