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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.
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