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 it or you’ll kill the bubbles!
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.