Skip navigation

Icevine Cocktail

From: Paul Murphy, Four Seasons Hotel, Chicago. Yield: 1 serving.

0.75 oz. Inniskillin “Pearl” Icewine

1.5 oz. Ciroc Vodka

15 green seedless California Grapes

½ scoop ice (½ cup)

Place all ingredients in blender and blend for 15 seconds. When pouring into glass, pour slowly to keep all excess skin from grapes in the bottom of blender. Garnish with two frozen grapes.

Photo: California Table Grape Commission

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.