In Italian, the name of this effervescent elixir means “don’t worry about it.” One look at its easy build-in-the-glass recipe and low-ABV day-drinkability, and you can see why: The Italian sparkler from Lombardy was just the ticket for the base. “While being light and effervescent, lambrusco is still full of depth and character,” says Nathan Elliott, the lead bartender at Il Solito in Portland, Ore. “It also provides just enough sweetness to satisfy most palates without being overly sweet; it’s a great variant to the traditional sparkling white wine.”
This recipe originally appeared as part of “3 Recipe Reasons Why You Should Use Sparkling Red Wine in Your Holiday Cocktails.”
- 4 oz Lambrusco, chilled
- 1 oz Cappelletti aperitivo, chilled
- 2 dashes Peychaud’s bitters
- Garnish: Lemon peel
Add all ingredients into a Champagne flute, stirring gently to combine.
Express oil from lemon peel over glass and place peel on rim to garnish.