As a wine blogger, part of my job involves visiting restaurants to peep at their wine lists. I like seeing what my options are and what is new in the market as I do some beverage research work occasionally. This time, I visited Caramel Restaurant and Lounge in ABC place to see what was new. We went there with a friend of mine and she even helped me take some gorgeous photos. We were working on a wine education project with her.
Here are some cocktails we made.

CRIMEAN COCKTAIL

The first cocktail we made was the Crimean Cocktail. We wanted something zesty and fresh.
Cointreau (an orange-flavoured liqueur)

• Fat Barrel Sauvignon Blanc
• Sugar
• Soda
• Orange wheel

We mixed everything together and garnished with an orange wheel. the cocktail was very zesty because of the Cointreau. I picture myself sipping this on a yatch (very ambitious) or on a picnic on a sunny day. Remember to serve it chilled.

WHITE SANGRIA

I have made hundreds of pitchers of Sangria before. I love berry sangrias and the more the berries the better. this time we made a white wine Sangria.
Ingredients

• Sprite
• Quereu Chardonnay (This was a crisp and fresh wine.)
• Apple
• Oranges
• Bananas

We cut the fruit into chunks and added it. I have never had bananas in a sangria before. Let's be honest. This was a fail because the bananas made the sangria become this cloudy suspension. I dd not like it at all. I am very sure I would have loved it with just the apples and oranges. I tried it later at home.
I would serve it during brunch with family or friends.