The garnet color of this sparkling Lambrusco-based cocktail, from Corey Phillips of Bellina Alimentari in Atlanta, makes it feel festive. But the real reason to serve it this winter is that the bittersweet, tart, and fruity flavor is perfect with rich cocktail-party fare: Just make a cheese plate (or a meat and cheese plate), whip up a little chicken liver pâté, and you're set. The cocktail's bittersweet side comes from Amaro Lucano, a delicious, herbal Italian digestivo. Feel free to double the recipe, but don't shake more than four drinks at a time.
- 4 mint leaves
- 1/4 ounce (7ml) white balsamic vinegar
- 2 1/2 ounces (75ml) Amaro Lucano
- Pinch salt
- 6 ounces (180ml) chilled dry Lambrusco
Add mint, white balsamic vinegar, Amaro Lucano, and salt to a cocktail shaker and fill with ice. Shake vigorously until well chilled, about 12 seconds. Double-strain into two Champagne flutes (you'll have about 1 1/2 ounces or 45ml of the mix in each glass).
Top each glass with 3 ounces (90ml) Lambrusco and serve immediately.
Cocktail shaker, cocktail strainer, fine-mesh strainer