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Wine spritzers are making a comeback, and we’re not mad. Once the domain of that less-than-fun party guest, spritzers are now hitting backyards and beaches as refreshing and calorie-conscious beverages. By adding bubbles (sorry, not the boozy ones), you cut down on the alcohol content and calories, while enjoying the crisp taste of wine.
There’s no better way to make these light and festive drinks (and get the party started) than with a subscription to Winc Wine Delivery. You’ll get four bottles of vino, picked just for you, based on your likes and dislikes. It makes party planning so easy and leaves you plenty of time to concoct these clever cocktails. Plus, the special deal for Daily Burn readers gives you a little extra cash for some Instagram-worthy garnishes. Check out a few of our favorite wine spritzer recipes, and get the goods delivered right to your door!
4 Wine Spritzer Recipes to Make Right Now
What’s that, you say? You’re addicted to La Croix, too? In that case, we’re pretty sure we’ve found your match made in heaven with this tasty spritzer that makes even the heaviest of red wines feel light as a feather on your palette. Photo and recipe: Aggie Goodman / Aggie’s Kitchen
But if you’re more of a white wine connoisseur, you’ll be reaching for this refreshing sipper. Pineapple juice, lemon-lime seltzer and your favorite white combine to tantalize your tastebuds in this mojito-inspired sangria. Photo and recipe: Julie Fagan / Peanut Butter Fingers
Millenial pink lovers will be all about this spritzer that matches their favorite…everything. This delicate drink is referred to as “summer in a glass,” and who are we to mess with that kind of perfection? Mix your favorite rosé with lemon, mint, strawberries and seltzer to sip your way to rose-colored happiness. Photo and recipe: Cyd Converse / The Sweetest Occasion
Well, this is just peachy. This recipe takes advantage of that sweet, juicy fruit’s seasonality to play off of the bubbly prosecco. Add in tangy raspberries and a hint of mint for a just as pretty garnish. Photo and recipe: Deborah Thompson / Wilde Orchard