Wine cocktail

Eva Pizarro

Sommelier at Fierro restaurant and trainer at Tandem Gastronómico.

New ways of drinking wine? The world of wine is exploring new avenues and finds one of its best allies in the current cocktail trend.

Some might see it as sacrilege, while others view it as a new way to engage with wine. Regardless of your perspective, here are some enticing suggestions:

A few days ago, I saw a post from the Regulatory Council of Jerez Wines, the official body responsible for regulating, protecting, and promoting them. In celebration of Sherry Week, they released recipes for various cocktails made with Jerez wines.

The partnership between fortified wines and cocktails is not a new concept. Due to their distinct character and complexity, they have always worked well as a base for many mixes. However, now some of these recipes are becoming regular features behind the bar.

> Fino Negroni: where Fino and Cream Sherry become the base for a classic. If intensity is your thing, try an aged amontillado.

> Fino Bamboo: once again, Fino reinvents an elegant cocktail.

Some bartenders choose to create a drink based on wine, such as vermouths. More and more wineries are joining this trend by incorporating their wines into these creations. As a result, the cocktail world benefits from increasingly distinctive vermouths, each reflecting the character of its base wine.

> Manhattan: The iconic New York cocktail with whiskey, vermouth and angostura.

> Dry Martini: Taste the elegance with a vermouth based on a dry white wine.

However, a variety of wines are joining this trend. White, red, rosé, sparkling and sweet wines are now integral to many cocktail recipes.

Giuseppe Valente, from Botanista Bar, gives us his recipe for his Margarita Raíces, where he delves into the Mexican tradition.

> Ingredients:

• 50 ml tequila patron silver
• 90 ml homemade cordial huitlacoche and topinambur.
• 5 ml vermouth dry Noilly Prat
• 5 ml supasawa
   

> Garnish:

• 1 piece of mini corn on the cob, cut horizontally.
• 2 grams of smoked chipotle salt
• 3 dashes of white truffle oil.
  *Burn with the help of an oiled blowtorch and sprinkle with salt.

> Method:

Mix all ingredients in a mixing glass with ice and stir with a bar spoon. Serve with the help of a strainer directly into the glass with ice in it.
Decorate and enjoy.
 

However, it's in his cocktail Brendita, where he showcases the qualities of the legendary Fondillón de Alicante as the base of his creation.

> Ingredients:

• Tequila curado
• Fondillón of Alicante
• Pumpkin water 

‘This one features tequila, a cordial made from pumpkin water, and Fondillón, which pairs beautifully with its notes of coffee, chocolate, and toasted nuts. Since it's for the Day of the Dead, I've decided to add orange blossom water.’
 

If you’re up for it, try these simple combinations at home – you're sure to surprise your guests:
 

• Chardonnay wine with a few slices of pink grapefruit and mint leaves.
• Rosé wine with berries and rose petals or lavender leaves.
• Orange juice with a Moscatel wine.