A Twist of Wine

Mix a bit of vino with your favorite liquor for some exceptional cocktails

BY KAYLEIGH KULP / PHOTOGRAPHY BY GREG MILANO — Fall 2014

ometimes you want to drink your bourbon and your merlot, too. Who says you can’t put them together?

Several craft cocktails, such as the widely appreciated French 75, call for the addition of a sparkling wine topper for effervescence and acidity. In this classic, champagne is poured over a balanced concoction of brandy or gin, lemon juice, and sugar that gradually incorporates as you drink it, while tingling your tongue. But the practice is limiting in technique (you can’t shake a sparkling wine after all) and wine styles.

But now, the country’s best bartenders are pairing — and elevating — their favorite liquors with fizz-free varietals such as chablis, malbec, pinot noir, and rosé, which not only amalgamate flawlessly into drinks, but also create a velvety mouth-feel and aromatic explosion on the nose and palate. So go ahead: Grab a glass and shake up your wine ritual with these nine tantalizing cocktails.

Angel’s Wings

— Jessica Zigman, mixologist,Tavola Restaurant, Sea Island, Ga.

SEE RECIPE

Drinking Dressage

Justin Wilson, director of food and beverage, Rancho Valencia, San Diego

SEE RECIPE

French Quarter #3

— Frank Caiafa, beverage manager, Peacock Alley, New York

SEE RECIPE

New York Sour

— Shawn Colligan, bar manager, Bar Dupont, Washington, D.C.

SEE RECIPE

Oh, Honey!

— Pam Wiznitzer, bartender, The Dead Rabbit, New York

SEE RECIPE

Premier Cru Spritz

Josh Trabulsi, bar manager, Burritt Room + Tavern by Charlie Palmer, San Francisco

SEE RECIPE

Rainbow Island

— Kent Westmoreland, head mixologist, Windsor Court Hotel, New Orleans

SEE RECIPE

Rosie the Riveter

— Caitlin Love, bartender, District Commons, Washington, D.C.

SEE RECIPE

Strawberry Julep

— Jay Kulakofsky, assistant restaurant manager, Boar’s Head resort, Charlottesville, Va.

SEE RECIPE

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