Itll be a good night indeed when you mix up this zesty tequila and Lambrusco-based drink.
Jen Causey
This two-toned Lambrusco cocktail recipe is adapted from the popular Spanish restaurantErnestosin New York City.
Both come together with tequila, lime, and apricot liqueur and shaken with ice until chilled.
Photo:Jen Causey
The mixture fills a rocks glass and is topped with sparkling red wine, preferably Lambrusco.
Ingredients
1 1/2 oz.
(3Tbsp)tequila blanco
3/4 oz.
(1 1/2Tbsp)apricot liqueur (such as Luxardo) or peach schnapps
1/4 oz.
(1/2Tbsp)honey syrup (see recipe below)
1/4 oz.
(1/2Tbsp)gingersyrup (such as Torani, or see recipe below)
1 oz.
(2Tbsp)Lambrusco
3/4 oz.
(1 1/2 Tbsp.)
Shake and strain into an ice-filled rocks glass.
Simmer, stirring to dissolve sugar, for 2 minutes.
Let sit for 10 minutes.
Makes about 14 cup.
Refrigerate for up to 7 days.
Honey Syrup
Stir together 1/4 cup honey and 2 Tbsp.
water in a small pot over medium.
Stir until honey and water are combined.
Makes about 1/4 cup.
Refrigerate for up to 7 days.
