This sponsored post is brought to you by Salt Creek Grille – Princeton.
For the holidays, wine and beverage expert Hugh Preece of Salt Creek Grille – Princeton shares a recipe for a festive cocktail: the Lambrusco sour. This is a play on the classic whiskey sour, enhanced by one of Italy’s oldest grape varieties, the Lambrusco family. Salamino is sometimes considered the best of all Lambruscos as it combines the perfume and grace of Lambrusco di Sorbara, with the structure and power of Lambrusco Grasparossa, with a dark purple-ruby hue with aromas and flavors of violet, rose, and small red and dark berries. Lambrusco Salamino is fairly tannic and can be creamy, especially as compared to Sorbara. With fruity exuberance and fleshy charms, it’s capability of delivering the best balance though quality depends on yields and skill of the producer.
1½ oz Bulleit rye
¾ oz fresh lemon juice
¾ oz simple syrup
2 oz Medici Ermete Concerto, Lambrusco Salamino
Add the first three ingredients to an ice-filled shaker. Shake. Strain into a highball glass filled with fresh ice. Float the Lambrusco. Enjoy!
Salt Creek Grille – Princeton
1 Rockingham Row