Stinger, Barracuda, B52, Godmother, French 75. Do these ring a bell? Bloody Mary, Margarita, Gin Fizz, Negroni. How about now? Cocktails in every imaginable style, flavor, color and aroma. From the famous Cosmopolitan sipped by the leading ladies on Sex and the City to the equally popular Dry Martini synonymous with James Bond and the Old Fashioned favored by Don Draper on Mad Men, countless cocktails have left their mark on the big and small screen. What is it about a drink that transforms it, briefly, into the highlight of a movie? How can a cocktail become fashionable and go down in history?

There is a clear connection between cocktail culture and glamour. So clear, in fact, that many cocktail names underscore this relationship: Mary Pickford, Hemingway Special, Shirley Temple (alcohol-free), Paradise, Manhattan...characters, moments, and cities to explore, cocktail in hand.

Barman, bartender, mixology...fashionable terms and trades. Spirits (gin, whisky, rum, vodka, etc.) have provided the classic foundation of all cocktails. But...what about wine? Could the flavors and aromas of wine reach a comparable level of glamour? No doubt about it. In fact, several classic and contemporary cocktails are based on wine in some form, whereas others, part of a new era of drinks, are incorporating the specific characteristics of wine to experiment, mix, and expand the limits of traditional mixology.

Let's go for a cocktail

Sherries, cava or champagne, Penedès brandies, red and white wines and even orujo can be enjoyed at a wide variety of moments. Light as an aperitif, refreshing in the afternoon or delicious as an after-dinner drink.

Cava or champagne is a cocktail classic. Sparkling wines contain carbonic gas, which means they should never be shaken or stirred when preparing a cocktail. They go very well with fruit juice or cream (peach, cassis, etc.), aged or neutral spirits (Calvados or vodka) and certain types of liqueur distilled from wine. Regardless of the combination, it is best to use a Brut cava or champagne and build the drink in the glass it is going to be served in, usually a flute. If the recipe calls for several ingredients, it is best to combine them in a mixing glass first before pouring them into the flute, adding the cava or champagne at the very end.

1. Kir Royal: this aperitif is originally from Burgundy, a true classic that is very easy to make: one part crème de cassis and two parts cava or champagne mixed directly in the glass
2. Bellini: combine 1/3 peach juice (all the better if freshly squeezed) and 2/3 chilled Brut cava in a champagne flute and serve.
3. Mimosa: mix equal parts cava or champagne and fresh squeezed orange juice in a glass and serve very cold.
4. Champagne Cocktail: Nine parts champagne or cava, one part brandy or cognac, Angostura bitters and a sugar cube. Drizzle the bitters on the sugar cube and drop it into the flute. Then add brandy or cognac, followed by the sparkling wine. Garnish with a slice of orange and a cherry.

Sherries and brandies are incredibly versatile. Nuanced aromas, flavors and hues, consumed the traditional way or as an innovative base for mixed drinks and cocktails. A cream sherry aperitif—on ice with an orange peel—or Pedro Ximénez served over ice cream have become popular local traditions. New combinations for new audiences, which also find success beyond Spain's borders in places like Japan or the United States. Turning our attention to the Penedès, we find another cocktail star: brandy.

1. Brandy Sling: 3 parts brandy, a tablespoon sugar, a dash of Angostura bitters and the juice of 1/2 a lemon. Add all of the ingredients to a tall glass with a couple of ice cubes. Top the drink with water and garnish with a cherry and lemon twist.
2. French Connection: combine equal parts brandy and Amaretto di Saronno in an old fashioned glass with ice.

When it comes to making cocktails, red and white wines also provide us with lots of options. The Kir, white wine mixed with cava or champagne in a wine glass, is well known, while others are contemporary mixology creations, draw on specific wine trends or give existing cocktails a new twist. Winemakers and wine associations in Oporto have been developing campaigns for several years now to promote new ways of drinking their wines, coming up with winning recipes to attract younger consumers and provide them with an introduction to port. These include drinks like the Port Tonic—equal parts white port and tonic served on ice in an old fashioned glass—Port Mojito or "Dry de Oporto", a Dry Martini, except made with white port. Here are three unusual cocktails that are guaranteed to surprise your guests:

1. Porto Flip: one part brandy, four parts port and an egg yolk. Mix the ingredients in a cocktail shaker with ice, serve in a cocktail glass and dust with nutmeg.
2. Sweet Memories: 12 ml red wine, 3 ml triple sec, 1 ml gin, 2 ml lemon juice, and ice. Combine all of the ingredients in a cocktail shaker, shake well, then garnish with a mint leaf and serve.
3. Guimaguari: 3 cl Galician orujo, 2 cl white Martini, 2.5 cl pineapple juice, 2.5 cl orange juice and a dash of simple syrup. Combine all of the ingredients, along with ice, in a cocktail shaker, garnish with a pineapple wedge and serve.