Lambrusco Sour
A different kind of sparkle.
by Erin Henderson.
You really can’t beat the simple style of sparkling wine to start a soiree. (My word, I love alliteration.)
Popping the cork on a bottle of bubbles sets the tone for the evening, and, especially this time of year, adds an automatic festivity to the evening. But it’s also super easy for the host, which is the name of the game, when it comes to inviting friends over for dinner.
We here at TWS HQ are firmly dedicated to a spritz – find recipes the French 75, Kir Royale, Bellini, Limoncello Spritz and more – on the blog.
Lambrusco is an Italian sparkling wine that is mostly red, though rosé, unsurprisingly, is becoming popular as well. It hails from Emilia-Romagna, and is made in styles that range from bone-dry to sweet. It did take it on the chin for a while, as in the 1970's and 80's saw a wave of poorly made, unbalanced, and sickly sweet Lambrusco hit the market, but producers seem to have righted the ship, as elegant, complex, and interesting bubbles are once more taking centre stage.
Unlike other Italian fizz, like Prosecco or Franciacorta, there are fewer regional restrictions on how to make Lambrusco. Winemakers can opt for the method of their preference: Charmat, the way Prosecco is made; Traditional Method, the style of Champagne; and even Ancestral (or pet nat), an ancient practice of bottling wine before the fermentation is complete to create a gently bubbly and slightly hazy, sparkling wine, are all employed to creating Lambrusco.
You may also like: What's the Difference Between Champagne and Prosecco?
Lambrusco Sour
The Lambrusco Sour, with its bold red hue, makes for a particularly striking and thematic cocktail for the winter season.
Makes: 1 drink
Bartender level: Easy
Ingredients:
- 2 oz whisky (we prefer bourbon, but mild Irish whiskey works, too)
- 1 oz fresh lemon juice
- 3/4 oz simple syrup
- 3/4 oz dry Lambrusco
How to Make It:
- Into a shaker filled with ice, add the whisky, juice, and syrup, shaking to chill.
- Strain into chilled flute and gently top with Lambrusco.