Aziza's Lambrusco Sangría
Adapted from Farnoush Deylamian, Bar Director, Aziza Restaurant
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.
- 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
1Add the measured ice cubes, lemon, lime, and orange to a cocktail shaker and muddle until the fruits exude their juices.
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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