One of my favorite things ever is Inniskillin’s ice wine. It’s berry and syrupy-sweet but super elegant and silky. You serve it cold (though not over ice, despite its name) and then just sit back and enjoy the yumness. I recently served it to a few friends after dinner and their eyes just lit up – that’s what happens the first time you try it.

Normally I wouldn’t want to mar the purity of drinking it on its own, but I had it in a cocktail and it was delicious! There were a few different drinks made from the different ice wines (most were from the Vidal ice wine but one was from the Cab Franc one, which is my absolute fave to drink solo), but this one was the yummiest!

berry inn-season

6 raspberries

2 sprigs of tarragon

3 oz Inniskillin Vidal ice wine

1/2 oz lemon juice

1/2 oz simple syrup (this was marked as optional, but I wouldn’t add it since ice wine is already super sweet on its own)

Muddle the raspberries and tarragon, and then add the rest of the ingredients. Add ice, shake and strain over crushed ice (they used these totally cool pellet ice cubes which I’d never seen before) into a glass. Garnish with a raspberry and tarragon sprig.

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