Alec Bales describes his Future Water alternately as a “low-ABV fruit punch,” “refreshing berry sour” and a “fruit bomb.” The motivation was to create a spritz-like cocktail that was, in his words, “very fun and not sugary, but that gave that perception of being sweet.” Dubonnet, a French aperitif wine, forms the base, complemented by lime juice, pineapple cordial, sorghum syrup and a few dashes of Angostura bitters, made tall by the addition of dry sparkling wine. According to Bales, it’s “the closest thing you could get to sangria at the [Ticonderoga] Club.”
Alec Bales, Ticonderoga Club | Atlanta, GA
- 1 1/2 ounces Dubonnet
- 3/4 ounce lime juice
- 1/2 ounce pineapple cordial (see Editor’s Note)
- 1/4 ounce sorghum syrup (3:1, sorghum:warm water)
- 2 dashes Angostura bitters
- 1 1/2 ounces dry sparkling wine , to top
Garnish: Angostura bitters
- Combine all ingredients in a mixing tin, except wine, and shake with ice.
- Strain into a Collins glass over ice.
- Top with wine.
- Garnish with Angostura bitters.
approximately 2 cups cane sugar
approximately 2 cups white sugar
approximately 2 cups water
Peel and core the pineapple, cutting the fruit into spears off the core. Using a juicer, juice the pineapple spears. Weigh the pineapple juice then pour it into a medium saucepan. Weigh out half that amount of cane sugar, white sugar and water. For example, if the pineapple juice weighs 400 grams, weigh out 200 grams each of cane sugar, white sugar and water. Add to the saucepan and mix together with a whisk. Place the saucepan over high heat until the mixture begins to boil. Reduce the heat to medium low and let simmer for 30 minutes, whisking occasionally. Once mixture has been simmering for at least 30 minutes and it has reduced in volume by about 20 percent, remove from heat. The syrup should be a rich, golden color. Allow to cool. Store in the refrigerator, will keep for 3 weeks.