Fre Recipes: Delicious, non-alcoholic mixed drinks feature Fre wines blended with fresh fruit juices, simple syrup, & fruit garnishes.
Natalie Bovis creator of the The Liquid Muse crafted some specially-made alcohol free cocktails that will dazzle your guests!
| Winner’s Cup | Hot Stuff |
| Sparkling Spice |
Winner's Cup
Created by Fre® Mixologist/ Brand Ambassador, Natalie Bovis, aka: The Liquid Muse
(use “ounces” to make one serving, or “cups” to make 12 servings)
2 parts blueberry juice
1 part freshly squeezed orange juice
1/4 part freshly squeezed lime juice
2 parts Fre® Alcohol-Removed Chardonnay
1 part Fre® Alcohol-Removed Brut
garnish: lemon or like slice on rim of glass
For one serving: Use “ounces” for “parts” and shake all ingredients, except Fre® brut, in a cocktail shaker with ice. Strain into a chilled wine glass. Then, gently pour in Fre® Brut. Garnish with a slice of lime or lemon on the rim of the glass.
For large batch: Use “cups” for “parts” and pour all ingredients into a punch bowl or pitcher. Garnish with slices of lemons and / or limes floating on the surface of the punch.
Party on Punch
Created by Fre® Mixologist/ Brand Ambassador, Natalie Bovis, aka: The Liquid Muse
2 cups Fre® Alcohol-Removed White Zinfandel
1 cup green tea
1 ½ cups peach juice (or peach nectar)
½ cup freshly squeezed lime juice
½ cup raw sugar
½ cup club soda
1 dozen raspberries
Fill an empty, plastic margarine tub with ½ cup peach juice and ½ cup water. Add raspberries. Freeze for at least 6 hours to create a decorative and flavorful ice mold.
Dissolve raw sugar into 1 cup boiling green tea, let cool. Pour sweetened tea mixture, juices and Fre® White Zinfandel into a punch bowl. Let chill at least one hour. Just before serving, add club soda and ice mold. Ladle into punch cups or small glasses.
Sparkling Spice
Created by Fre® Mixologist/ Brand Ambassador, Natalie Bovis, aka: The Liquid Muse
2 ounces freshly squeezed grapefruit juice
1 slice fresh ginger
1 teaspoon white sugar
½ pinch cinnamon
2 1/2 ounces Fre® Alcohol-Removed Brut
Muddle ginger, sugar and cinnamon in the bottom of a cocktail shaker. Add grapefruit juice, fill with ice, and shake well. Strain into a champagne flute and top with Fre® brut.
| First Crush | Hot Stuff |
First Crush
Fre Merlot
7 blueberries
3 large blackberries
4 raspberries
1/2 ounce simple syrup
1 sprig of mint
With a muddler, gently press berries and simple syrup in the bottom of a martini glass, to release the flavors. Add Fre Merlot. Garnish with a sprig of mint.
Hot Stuff
1/2 ounce grenadine
1 1/2 ounces guava nectar
Fre Alcohol-Removed Brut Sparkling Wine
1 jalapeno
Pour guava nectar into a champagne flute. Slowly pour in grenadine, so it settles at the bottom of the glass. Top with Fre Brut. Make a slice into a whole jalapeno, and sit it on the side of the glass.
Rudolph in Rio
Champagne glass
1 heaping tablespoon diced mango
1 tablespoon shredded coconut
1/2 ounce lime juice
2 ounces Fre Chardonnay
2 ounces Tava Brazilian Samba
1 tablespoon sugar
1 maraschino cherry on a cocktail skewer
Pour the sugar onto a small plate. Rub the rim of a champagne glass with a lime wedge, then dip it upside down onto the plate, coating it with sugar. Set aside. In a cocktail shaker, muddle the mango, lime juice and 3/4 of the coconut. Add 2 ounces Fre Chardonnay, fill shaker with ice, then shake vigorously. Gently strain the liquid into the champagne glass. Top with Tava Brazilian Samba. Sprinkle remaining coconut on the surface of the drink and lay the maraschino cherry across the rim of the glass, in honor of Rudolph’s red nose!
Mistletoe-jito
Collins glass
1 heaping tablespoon diced strawberry
3 large blackberries
5-6 blueberries
3 mint leaves, torn
1/2 ounce lime juice
3 ounces Fre Merlot
3 ounces Tava Tahitian Tamure
Muddle berries, lime juice and mint in the bottom of a tall glass. Add 3 ounces of Fre Merlot, then fill glass with ice. Top with Tava Tahitian Tamure. Garnish with a lime wheel and sip through a colorful straw.
Tokyo Dreams
Martini glass
1 chopped lychee
1/4 ounce lime juice
1/2 teaspoon freshly grated ginger
1 1/2 ounces mandarin orange juice
3 ounces Fre alcohol free Chardonnay
Garnish: 1 tablespoon powdered sugar, 1 whole lychee on a cocktail skewer
Rim a martini glass with powdered sugar. Muddle lychee, lime juice, sugar and ginger in the bottom of a mixing glass or cocktail shaker. Fill with ice, add wine. Shake vigorously and strain into a chilled martini glass. Place the cocktail skewer across the rim of the glass.
Tropical Tease
Champagne Flute
1 heaping tablespoon diced fresh mango
3 torn mint leaves
1 teaspoon sugar
1/4 ounce lime juice
3 ounces Fre alcohol free White Zinfandel
Garnish: 1 lime wheel
Muddle papaya, mint, sugar and lime juice in the bottom of a mixing glass or cocktail shaker. Fill with ice, add wine. Shake vigorously and strain into a chilled champagne flute. Place the lime wheel on the rim of the glass.
Sparkling Sangria Cooler
Collins Glass
1 tablespoon Marinated Summer Fruit
4 ounces Fre alcohol free Brut
Garnish: Sprig of fresh mint and colorful straw
Prepare Marinated Summer Fruit at least 2 hours before a party (serves 10): Dice 8 strawberries, 2 large (peeled) peaches and 3(peeled) kiwis into a large bowl. Sprinkle fruit with 2 tablespoons raw brown sugar, and pour in1 cup of peach juice, Refrigerate.
When ready to serve, spoon 1 tablespoon of Marinated Summer Fruit mixture into each glass, along with at least 1 tablespoon of the liquid from the bowl. Fill glass with ice and top with Fre Brut. Garnish each glass with a sprig of fresh mint and a colorful straw.
Yankee Doodle Candy Cocktail
Champagne Flute
1 package pop rocks
1 ounce mango juice
1 ounce pineapple juice
1/2 ounce lime juice
1/2 ounce grenadine
2 ounces Fre alcohol free Brut
Rub the rim of a champagne flute with a lime, then dip the rim onto a small plate sprinkled with pop rocks, set aside. Pour juices into an ice-filled cocktail shaker, shake vigorously, then gently strain into the champagne flute. Slowly add the grenadine and the Fre Brut. Let the fireworks begin!
Christmas Rose
1 heaping tablespoon diced cucumber (peeled and seeded)
1 ounce rose nectar
1 tsp sugar
3 ounces Fre Premium White alcohol free wine
Splash of soda water
rose petal
Gently muddle cucumber, sugar and rose nectar in the bottom of a mixing glass. Add ice and wine, then shake and strain into a martini glass. Top with soda water. Garnish with white rose petal.
The Mrs. Claus Cocktail
4 ounces Chardonnay alcohol free wine
1/2 ounce ginger simple syrup*
1 ounce peach nectar
1/4 ounce freshly squeezed lemon juice
sprig of mint
Pour all ingredients, except nutmeg, into a mixing glass, with ice. Stir, then strain into white wine glass. Garnish sprig of mint.
* Bring 1 cup of water, 2 cups of sugar and a 1” long piece of peeled fresh ginger to a boil, then reduce temperature and simmer for 5 minutes. Cool, and refrigerate.
Merry Berry Basil Mojito
1 heaping tablespoon of diced strawberries
1 tablespoon torn basil
1 ounce simple syrup* (or 1 teaspoon white granulated sugar)
1/4 ounce freshly squeezed lemon juice
4 ounces Fre White Zinfandel alcohol free wine
Muddle strawberries, basil and simple syrup in the bottom of a tall glass. Add ice. Fill with Fre White Zinfandel.
* Bring 1 cup of water, 2 cups of sugar to a boil, then reduce temperature and simmer for 5 minutes. Cool, and refrigerate.
Cosmo-not
1 1/2 ounces Fre White Zinfandel alcohol free wine
1 ounce freshly squeezed limejuice
1/2 ounce orange flavored syrup
2 ounces cranberry juice
Shake all ingredients, with ice. Strain into a chilled martini glass. Garnish with a lime wheel.
Spice of the Season Mulled Wine
1 bottle Fre Premium Red alcohol free wine
1 teaspoon almond extract
2 cinnamon sticks*
3 whole cloves
1/2 teaspoon ground nutmeg
1 tablespoon of honey
Pour wine into a double boiler pot, over medium heat. Add other ingredients, and stir until honey has dissolved. Reduce heat, cover and gently simmer, stirring occasionally. Serve in heat-resistant glasses.
*If desired, buy additional cinnamon sticks and garnish each drink with one.
San-ta-gria Punch
1 bottle Fre Merlot alcohol free wine
1 orange, cut into wedges, peel on
1 pear, cut into cubes, skins on
1/2 cup red grapes, halved
1/4 cup spiced apple cider
2 tablespoons sugar
Place cut fruit, cider, sugar and wine into a punch bowl. Cover and refrigerate at least 3 hours before serving.
Baby New Year Mimosa
2 ounces freshly squeezed grapefruit juice
Fre Brut sparkling alcohol free wine
Sprig of lavender
Pour juice and Brut into champagne flute. Garnish with a sprig of lavender.
Sparkling Pomegranate Snowflake
Fre Brut sparkling alcohol free wine
1 teaspoon pomegranate seeds
Dash blood orange bitters
1 ounce of pomegranate juice
1 ounce of simple syrup
Rim champagne flute with sugar.* Place 1/2 teaspoon of sugar into the bottom of a champagne flute. Soak sugar with bitters. Add pomegranate juice and Fre Brut. Drop in pomegranate seeds.
*To rim the glass: Pour two tablespoons of granulated sugar onto a small plate. Rub a piece of lemon or lime around the rim of a champagne flute. Dip the wet rim of the glass into the sugar, and set it aside until dry.
Fre wines brings you another round of cocktails for the holiday season.
| Pink Snowdrift | Snowflake Swizzler |
| Sugar Kisses | Winter Sunrise |
| Holiday Cha-Cha-Cheer |
Pink Snowdrift
Equal portions of Fre White Zinfandel and cranberry juice in a large wine glass.
Garnish with a lime.
Sugar Kisses
Sugar the rim of a chilled martini glass. In a cocktail shaker, combine 3 oz. of Fre Chardonnay, 1 oz. fresh-squeezed lime juice, 1 oz. simple syrup and 3 splashes of bitters. Shake and strain into your glass.
Winter Sunrise
Into a chilled champagne flute, pour 4 oz. Fre Sparkling Brut, 4 oz. fresh orange or tangerine juice and a splash of raspberry or grenadine syrup.
Holiday Cha-Cha-Cheer
Combine 5 oz. Fre Premium Red with 2 oz. cranberry juice, a splash of orange juice, grenadine and simple syrup.
These delightful recipes were created by Dale DeGroff while he was the head bartender at the famed Rainbow Room in New York City.
| Orange Eclipse | Swank-ini |
| Musk We? | Champagne Cobbler |
| Champagne Cocktail Fre | Ginger & Spice Cooler |
| Strawberry & Banana Daiquiri | Spanish Kiss |
Orange Eclipse
Pour 3 oz. Fre wine alcohol- removed White Zinfandel over ice in a goblet, add 5 oz. Florida orange juice and float 2 dashes Angostura® Bitters on top. Garnish with an orange peel.
Swank-ini
Chill your favorite cocktail glass. Pour 4 oz of Fre White Zinfandel, 2 oz pomegranate juice, 2 oz fresh orange juice and 2 oz lemon-lime soda over ice. Float with a splash of bitters. Garnish with an orange peel.
Musk We?
In a blender, add 1/2 cup chilled cantaloupe, 1/4 cup chilled honeydew melon, and 3 oz. Fre wine alcohol free Chardonnay to 1 oz. Simple Syrup, 1/2 oz. lemon juice, and 1/2 oz. lime juice. Blend and serve in a margarita glass.
Champagne Cobbler
Muddle 2 quarters orange wheel, 1/2 wheel fresh pineapple, 1 lemon wedge, and 3/4 oz. Simple Syrup* in the bottom of a bar glass. Add ice and 4 oz. Fre wine alcohol- removed Sparkling Brut. Stir gently to chill and strain into a champagne flute. Garnish with an orange peel.
Champagne Cocktail Fre
Place a sugar cube soaked in Angostura Bitters in the bottom of a champagne glass and top with 5 oz. of alcohol free Fre Sparkling Brut.
Ginger and Spice Cooler
Stir 4 oz. Fre alcohol free Chardonnay, 2 oz. of ginger ale, and 2 dashes of Angostura® Bitters. Serve over ice in a white wine glass garnished with a lemon peel.
Strawberry & Banana Daiquiri
In a blender, add 4 strawberries and 1/2 banana to 4 oz. Fre alcohol- removed White Zinfandel, 11/2 oz. Simple Syrup*, 1 oz. lime juice, and 1/2 cup crushed ice. Blend and serve in a margarita glass.
Spanish Kiss
Pour 1 bottle of Fre alcohol free Premium Red in a pitcher. Add 12 oz. Florida orange juice, 2 oz. lemon juice, and 6 oz. Simple Syrup.* Garnish with wheels of lemon and orange.
*Simple Syrup: For 32 oz. of simple syrup, gradually stir 1 lb. of sugar into 24 oz. of already hot water in a sauce pan and bring to a boil. Remove immediately from heat and cool before bottling.
*Spiced Simple Syrup: Steep one cup of dried orange peel, a few cloves, and one cinnamon stick in two quarts of water overnight. In a sauce pan, add 1 cup of sugar to the water that has been steeping with peels and spices, and bring to a boil. Remove immediately from heat, strain and cool before bottling.