Torrence O’Haire’s festive fizz at creative American restaurant The Gage in Chicago’s Millennium Park is a combination of two classics, the French 75 and New York Sour. “The two drinks meet in the middle as a Brandy Sour, topped with sparkling red wine,” says the beverage director and sommelier for Gage Hospitality Group. “The lambrusco gives the cocktail both bright, fresh sparkle ... and fruity richness.” Be sure to add the wine very slowly so it creates an attractive layered effect.
This recipe originally appeared as part of “3 Recipe Reasons Why You Should Use Sparkling Red Wine in Your Holiday Cocktails.”
- 1 oz Calvados
- 1/2 oz Fresh lemon juice
- 1/4 oz Raspberry syrup*
- 2 dashes Angostura orange bitters
- 3 oz Cleto Chiarli Pruno Nero lambrusco, chilled
- Garnish: Lemon twist
Add all ingredients except lambrusco into a shaker with ice and shake until well-chilled.
Strain into a Champagne flute.
Slowly top lambrusco to create a layered effect.
Garnish with lemon twist.
*Raspberry syrup: Add 1 cup sugar and 1 cup water into small saucepan. Bring mixture to boil, then simmer for 5 minutes or until sugar dissolves. Remove from heat and add 1 cup raspberries, mashing gently. Let mixture steep for 1 hour, then strain out solids. Store in refrigerator up to 1 week.