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Aziza's Lambrusco Sangría

Ingredients (9)

  • 5 large or 10 small ice cubes, plus more for shaking
  • 1/2 medium lemon, peeled and sliced into small cubes
  • 1/2 medium lime, peeled and sliced into small cubes
  • 1/2 medium orange, peeled and sliced into small cubes
  • 1 ounce brandy
  • 1 ounce Cointreau
  • 1 ounce gin
  • 1 ounce Simple Syrup
  • 5 ounces dry, or secco, Lambrusco
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Aziza's Lambrusco Sangría

Farnoush Deylamian, bar director of Aziza restaurant (now closed) in San Francisco, uses bubbly Lambrusco to add a little sparkle to classic sangría. With a hit of gin, this cocktail is strong but remains balanced. Remember to be delicate when stirring it or you’ll kill the bubbles!

What to buy: For this sangría stick with a dry, or secco, Lambrusco. Avoid the sweet, or amabile, style. Try Ca Berti Lambrusco Grasparossa di Castelvetro “Robusco”.

This recipe was featured as part of our Wine Cocktails recipe gallery.

Instructions

  1. 1Add the measured ice cubes, lemon, lime, and orange to a cocktail shaker and muddle until the fruits exude their juices.
  2. 2Add more ice until the shaker is three-quarters full. Add the brandy, Cointreau, gin, and simple syrup. Shake well until chilled, about 20 seconds. Strain the mixture into a large wineglass and top with the Lambrusco. Mix thoroughly with a bar spoon and serve.
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