National Drink Wine Day: Elevated Recipes to Help You Wine Down

There is something inherently cinematic about pouring a glass of wine at the end of a long day. On National Drink Wine Day, February 18, that everyday pleasure takes on a more celebratory air. Whether your preference leans toward a crisp white or a layered red, the occasion calls for something thoughtfully crafted, beautifully served and unhurriedly enjoyed.

This year, we look beyond the obvious pour and embrace three recipes that feel festive yet refined. Each one balances flavour with finesse, offering a different expression of how wine can anchor a moment.

Lillet and Tonic

Lillet is a timeless French aperitif, crafted from fine wines and fruit infusions that reflect the elegance of Bordeaux. With its delicate balance of freshness and complexity, Lillet has long been a symbol of French sophistication. Versatile and refined, it can be enjoyed on its own, over ice with a garnish, or as the perfect base for vibrant cocktails making every moment feel effortlessly special.

Recipe:
•⁠ ⁠Pour Lillet in a tall wine glass full of ice cubes
•⁠ ⁠Add your choice of Bubbles
•⁠ ⁠Sparkling water, sparkling wine or sparkling lemonade
•⁠ ⁠Add Garnish: Berries, Cucumber, Citrus Wedge, Mint, Basil or Thyme. Topping enriches tastes and visual appearance.

A Bright White Wine Sangria by Monin India

Effortless yet elegant, this white wine sangria is designed for relaxed gatherings where conversation flows as easily as the drink. Crafted with Monin Sangria Mix, crisp white wine and litchi juice, it delivers a fresh, fruit forward profile with a polished finish.

The addition of vodka or rum lends structure, while soda keeps the blend light and celebratory. Served in a generous glass layered with cut fruits, it feels less like a cocktail and more like an occasion in itself.

Ingredients
Monin Sangria Mix 20 to 30 ml
Vodka or rum 30 ml
White wine 150 ml
Litchi juice 60 ml
Soda 90 ml
Ice cubes as desired
Fresh cut fruits for garnish

Method
Add cut fruits to a serving glass.
Pour in the sangria mix, vodka or rum, white wine and litchi juice.
Stir well to combine.
Add ice and top with soda.
Stir gently and serve immediately.

The result is luminous, lightly sweet and designed for topping up.

A Slow Simmered Mulled Wine by Atelier V

For those who prefer their wine warm and contemplative, this mulled recipe by Vedant Newatia, Founder and Head Chef of Atelier V, is deeply comforting.

Red wine is macerated overnight with orange wheels, cloves, cinnamon and star anise, allowing the flavours to develop quietly and fully. Gently heated to 70 degrees Celsius and never boiled, the wine retains its integrity while absorbing the spice notes.

Ingredients
Red wine 1 bottle
Orange 1 sliced into wheels
Cloves 10 to 12
Cinnamon stick 1
Star anise pods 6
Granulated sugar 1 tablespoon optional

Method
Macerate the wine overnight with orange slices and spices.
Strain to remove solids.
Heat gently until warm but not boiling.
Serve with an orange wheel and whole spices.

It is a drink that invites pause, best enjoyed in a softly lit corner with time to spare.

A Classic Mulled Wine from Tulleeho

For purists, the classic mulled wine recipe from Tulleeho, featured in Shaker Sutra by Vikram Achanta, offers a fuller, more layered expression. With brandy, mace and nutmeg joining the familiar notes of cinnamon and cloves, this version leans richer and more decadent.

Ingredients
Red wine 1 bottle
Brandy 60 ml
Oranges 2 sliced
Cinnamon 4 one inch sticks
Cloves 4 to 5
Star anise 3 to 4
Sugar 2 tablespoons
Mace 1 bud
Nutmeg one quarter teaspoon powdered

Method
Combine all ingredients except brandy in a sturdy glass bowl and cover with cling film.
Place over a pan of water on medium heat for about twenty minutes.
Remove from heat, stir in the brandy and serve warm with a slice of orange.

This interpretation feels both celebratory and nostalgic, ideal for intimate dinners or lingering conversations.

On National Drink Wine Day, the ritual matters as much as the recipe. Choose stemware that feels substantial in the hand, let the aromas rise slowly and allow the pour to become part of the evening’s choreography. After all, the true luxury of wine lies not just in the bottle, but in the moment it creates. Read more about cellars and bottles that outperform buildings in our last Liquor issue!

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