Chowning's Tavern Wine Cooler

This wine cooler comes from Chowning’s Tavern in Colonial Williamsburg, and it’s as simple as drinks get. Lemonade goes over crushed ice first, then dry red wine floats on top, creating a striking two-tone layered look in the glass. The trick is keeping the layers separate, so pour the wine slowly over the back of a spoon.

The combination works better than you’d expect. Tart lemonade and dry red wine meet each other halfway, and as the ice melts and the layers start to blend, the drink shifts from sweet-tart on the bottom to fruity and wine-forward on top. A sprig of fresh mint and a maraschino cherry on top finish it off.

Chef Tips

• Use crushed ice, not cubes. Crushed ice creates a denser base that helps the wine float on the lemonade layer
• Pour the red wine gently over the back of a spoon held just above the lemonade surface to keep the layers distinct
• A dry red wine like a Cabernet or Merlot works best. Sweet reds will make the whole drink cloying
• Serve immediately before the layers fully mix, or let guests stir to combine when they’re ready

Variations

• Use white wine instead of red for a lighter, more traditional spritzer feel
• Swap lemonade for fresh-squeezed limeade for a slightly more tropical twist
• Add a splash of sparkling water on top for fizz