I'm not a big lover of sweet drinks (or cocktails). I am most likely to choose a fresh, citrus option or a spirit-forward cocktail, than something sweet or creamy. Seeing as it's Valentine's Day and there are a number of sweet items on our menu (sweet tomato and burrata appetizer (coming soon) & hello, yummy brownies - here and coming here) I decided to opt for a sweet/tart flavour combo for our celebratory drink - hence, The Sweetart Cocktail.
The Sweetart Cocktail is topped with a lightly sparkling red wine called Lambrusco. Lambrusco is both the name of the northern Italian grape varietal and the wine produced from its namesake grape. Lambrusco comes in two flavour profiles - sweet and dry/tart. For this cocktail I prefer the dry/tart variation, with tart flavours of raspberry, plum and pomegranate, to contrast the cocktail's other sweet ingredients (like cherry brandy). Lambrusco adds a stunning ruby red appearance, and subtle bubbles and froth (adding a slight shimmer) to the drink.
I purchased Frico Lambrusco by Scarpetta (see Recipe Note for where to buy info) which comes in cans. One can will do for 2 cocktails with a wee bit left over for sipping. Don't worry about extras when buying a 4-pack of Lambrusco cans. Lambrusco is fabulous for a holiday toast, in cocktails or drinking on it's own - it pairs amazing with cheese, prosciutto and all kinds of pizzas! Just make sure you gently cool the Lambrusco before opening - it's best when slightly chilled.
I hope you give this cocktail and Italian dry Lambrusco a try!
Wishing everyone a Sweetart Valentine's Day,
Krista xo
My Sweetart Cocktail (adapted from here)
makes 1 drink
Ingredients
1 oz brandy
1 oz cherry brandy (I used Cherry Heering)
1 oz unsweetened cranberry juice
2 oz Lambrusco
2 brandied cherries (these are my favourite)
Method
In a cocktail tin add brandy, cherry brandy and cranberry juice. Top with ice and shake until the outside of the tin is chilled, about 30 seconds. Strain into a red wine glass. Top with Lambrusco and garnish with 2 cherries.
Recipe Note:
*It is only recently that Lambrusco sparkling wine has gained popularity in North America. To give you an idea how hard it was to find...I've been making a fabulous balsamic jelly which has Lambrusco as one of the key ingredients, for about 10+ years and up until about 3 years ago, I had to search both government and private liquor stores in Vancouver to find even 1 bottle of Lambrusco to purchase. Today, most liquor stores will carry 2-3 different Lambrusco brands and dryness levels. For this recipe I used Frico Lambrusco (by scarpetta) in cans as it's a dry varietal.
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