The Bacchanalia was born out of the challenge to create a cocktail that would transcend rules and traditional flavor profiles to appeal to all types of drinkers. Riffing on the familiar flavors of Sangria, the drink is made American by the addition of rye, but takes yet one more unexpected turn with a topper of Lambrusco, making a drink that falls somewhere in between a spritz, a julep and a cobbler.
- 1 ounce rye (preferably Wild Turkey 101)
- 1/2 ounce lemon juice
- 3/4 ounce spiced sangria syrup (see Editor's Note)
- 3 dashes peach bitters
- 1 1/2 ounces Lambrusco (preferably Lini "Labrusca" Rosso)
Garnish: seasonal berries, lemon wheel and freshly grated nutmeg
- Add rye, lemon juice, sangria syrup and peach bitters to a shaker filled with ice.
- Shake, and strain over crushed ice into a rocks glass.
- Top with Lambrusco, and garnish with grated nutmeg, berries and a lemon wheel.
Create the syrup out of equal parts red wine and sugar. Then add pineapple skins, orange and lemon peel, ginger, clove, star anise, vanilla, black pepper, cardamom, star anise, cinnamon and nutmeg. Strain the solids and store in fridge.