Aziza's Lambrusco Sangría Recipe
Adapted from Farnoush Deylamian, Bar Director, Aziza Restaurant
Farnoush Deylamian, bar director of Aziza restaurant 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 the cocktail 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 as it will be too sweet. Try Ca Berti Lambrusco Grasparossa di Castelvetro ‘Robusco’.
This recipe was featured as part of our Wine Cocktails photo gallery.
INGREDIENTS
- 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 Lambrusco, such as Ca Berti Lambrusco Grasparossa di Castelvetro “Robusco”
INSTRUCTIONS
- Add the measured ice cubes, lemon, lime, and orange to a cocktail shaker and muddle until the fruits exude their juices.
- Add 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.
