Cabernet Sour

Cabernet Sour

  • Harvest To Bottle

Wine as a cocktail ingredient is nothing new, but only certain wines can serve as a base, and not just the finishing touches to a spirit-heavy drink. To prove this, we’ve created this cocktail utilizing Traynor’s newest release and one of Mike’s favourite Ontario varietals, the 2020 Cabernet Franc. This cocktail brings the warmth of the fall flavours to the palate while maintaining a refreshing taste that will keep your friends and family wanting more. 




Step 1: Add the wine, lemon juice, apple pie cordial, bitters and foamer to a cocktail shaker with ice and shake until well-chilled.

Step 2: Double strain into a cocktail glass.

Step 3: Garnish with drops of Angostura bitter.

The subtle black cherry and chocolate notes of the Cabernet Franc will stimulate the sensations of a richer cocktail while maintaining the drink super low ABV so you and your friends can do more partying without any of the next day guilt. 

PRO TIP: Feel free to substitute the foamer for any other vegan foamer that you have at hand or just your typical egg white.




  • 1 cup Water
  • 1 cup White Granulated Sugar
  • 1/4 tsp Cinnamon Powder
  • 1/8 tsp Vanilla Extract
  • 2 Thinly Sliced Apples

In a sauce pan, bring the water to a low boil. Then add the sliced apples and let them simmer until soft. Add the granulated sugar and stir until the sugar has dissolved. Add the cinnamon and the vanilla extract and keep stirring until all has blended. Remove from heat and let it cool before enjoying.


We want to see how you’re getting creative with our wines and vermouth — be sure to tag us @traynorvineyard so we can share. Cheers!