Ingredients
Units
- 1 1/4 oz Kentucky straight bourbon
- 1/4 oz elderflower liqueur
- 1/2 oz artichoke amaro
- 1 oz ginger and sage syrup (recipe below)
- 1 1/2 oz acidified grapefruit juice (see recipe note)
- 1 oz Lambrusco sparkling red wine, to float
- Ice, for shaking and serving
Instructions
- Prepare the glass. Fill a Collins glass with fresh ice and set aside.
- Combine the ingredients. Add the bourbon, elderflower liqueur, artichoke amaro, ginger and sage syrup, and acidified grapefruit juice to a cocktail shaker. Leave out the Lambrusco.
- Shake with ice. Fill the shaker with ice, secure the lid and shake vigorously until thoroughly chilled, approximately 10–15 seconds.
- Strain into the glass. Strain the cocktail into the prepared Collins glass over fresh ice.
- Add the Lambrusco. Measure 1 oz of Lambrusco and gently pour it over the cocktail. Avoid stirring afterward to preserve the red wine float.
- Serve immediately. Enjoy while the drink is cold and the Lambrusco still has its sparkle.