How often have you opened a bottle of wine, sworn up and down you'd be coming back for those last few drops, only to forget about it completely? Leaving it to sit, oxidizing in your fridge or cabinet and becoming less and less tasty. Sure, you could cook with it but chances are those last drops will just be thrown away.

But fear not! That wine can be saved, and not only saved but repurposed into delicious cocktail syrups! It's a simple matter of mixing one part wine with one part sugar, and simmering both in a saucepan until the sugar has dissolved.

Fresh wine, borderline wine, white wine, sparkling wine—any wine will do! We've had particular success with Rieslings and Prosecco in bringing out their green fruit and tropical fruit profiles. For a non-alcoholic option, 0% sparkling wines like Gruvi Dry Secco make a phenomenal syrup!

INGREDIENTS

• ½ cup white wine or sparkling wine
• ½ cup sugar

DIRECTIONS

1. Add wine or sparkling wine to a small saucepan. 
2. Add sugar. 
3. Give it a stir to incorporate the sugar and wine together.  
4. Set stove to medium heat and gently simmer. 
5. Remove from heat as soon as all the sugar has dissolved.
6. Let cool at room temperature. 
7. Bottle in a clean jar or glass bottle.
8. Refrigerate.

NOTE

To further modify this recipe, you can add elements to the syrup before simmering. From citrus slices to minced ginger, feel free to experiment with acidity, bitterness, and heat. While simmering with your additional ingredients, be sure to taste frequently and then strain out the solids once you've got the flavour you want. Chill and then refrigerate as normal.