Beaujolais Cocktail Recipes

20 EASY BAILEYS COCKTAILS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Baileys cocktail in 30 minutes or less!

BEAUJOLAIS STEAK FOR TWO

Steps:

• Set a heavy-bottomed frying pan over medium heat.
• When hot, add butter and tilt pan to coat.
• When bubbly, add steaks (cold from refrigerator) and fry until well browned, about 3 minutes per side for rare or 5 minutes per side for medium steaks.
• Remove steaks to heated plates.
• Pour wine into pan juices and increase heat to medium-high.
• Scrape all brown bits from bottom of pan. Stir in salsa and boil gently, stirring often, until mixture is thick enough to coat steaks, about 2 to 3 minutes.
• Pour over steaks.

MULLED WINE COCKTAIL

Steps:

• Put 100g light muscovado sugar in a pan with 1 star anise, 1 cinnamon stick, 4 cloves and 150ml water. Bring slowly to the boil, stirring to dissolve the sugar.
• Simmer for 2 mins, then pour into a large jug and leave to cool. Add 1 lemon and 2 clementines, both thinly sliced, to the jug along with 150ml Cointreau and a 750ml bottle light red wine, such as a Beaujolais. Stir well, then cover and chill for at least 2 hrs or overnight if you can.
• Serve chilled or over ice, with a twist of orange zest and a star anise. If you'd like to serve a traditional warm mulled wine, there's no need to chill - simply warm through without boiling and serve in heatproof glasses.

BEAUJOLAIS KIR

Steps:

• In a wine glass, stir together the crème de cassis and the Beaujolais and add several ice cubes if desired.

BOEUF BRAISE AU BEAUJOLAIS (BEEF BRAISED IN BEAUJOLAIS)

Steps:

• Sprinkle the beef with salt and pepper. Heat the oil in a nonstick skillet large enough to hold the meat in one layer. Add the cubed beef and cook over medium heat, stirring until well browned on all sides, about 10 minutes.
• Transfer the pieces of meat to a heavy cast-iron kettle, add the onions, garlic, mushrooms and thyme. Cook and stir for about 5 minutes. Add the flour. Blend well and stir for 1 minute. Add the wine, beef or chicken stock, bay leaf, cloves and allspice. Blend well and bring to a simmer. Cook, covered, over low heat for 3 1/2 hours to 4 hours, or until the meat is tender. Remove bay leaf. Serve with mashed potatoes, noodles or rice.

BEAUJOLAIS COCKTAIL

Steps:

• Fill a chilled cocktail glass almost to capacity with lightly chilled, young Beaujolais. Add a dash of Angostura bitters and stir to blend. Garnish the drink with a lemon-peel twist.