Ease Out of “Dry January” with Creative Wine Cocktails

Did you join the “Dry January” team? If so, I honor your discipline to abstain from sipping our favorite beverage for 31 days. I’m not participating, though, preferring to maintain my gym schedule, hydrate throughout the day with water and drink wine in moderation. For those who are in the same mindset or are ready to sneak out of the “Dry January” fellowship, these wine cocktails are calling your name!

Usually, I’m satisfied with my glass of wine, whatever it is, paired with a good book, a friend’s juicy conversation or a luscious meal. But after mixing cocktails with sparkling wines on WGN-TV a few weeks ago (click here for the article and video), I’m inspired to ramp up my palate! Now, you may find me making a  Negroni Spagliato with Zardetto Prosecco DOC, a French 75 with Francois Montand Brut Blanc de Blancs NV or Sgroppino Float with Martini & Rossi Asti Spumante DOCG!

I never take for granted that I’m able to wine and dine at some incredible Chicago restaurants and bars and live in the aura of outstanding sommeliers, beverage directors and maestros of mixology. My recent exploration in the cocktail world has uncovered two more beverages to add to the (growing) list of favorites.

Ashley Romero, Beverage Director at NoMi Chicago at the Park Hyatt, incorporates mulled foam with Pinot Noir in Spice Haus, a seasonal cocktail created by NoMi bartender Moritz Heinisch. Heinisch didn’t want the cocktail to be a hot drink, so he used the mulled wine as a foam that serves as a topper to the cocktail. Cloudy Cox apple juice is integrated with a house-made vanilla syrup, Nardini Amaro and Bumbu Rum. Romero and Heinisch feel that this blend of Caribbean-style spices is a tasty match with the cool foam. You will, too.

The Recipe: Shake 1 oz Bumbu Rum, .5 oz Nardini Amaro, .75 oz Jus Pomme and .5 oz Vanilla Simple Syrup with ice and strain onto ice in a rocks glass. Garnish with mulled foam and cinnamon stick. The Mulled Foam: Add 4 oz Pinot Noir, 4 oz Cranberry Juice, 4 oz Demerara Syrup, 1 each Star Anise, 2 each Cloves, 2 each Orange Swath, 2 each Allspice Seeds, 1 each Cinnamon Stick, pinch Cayenne, 2 each Green Cardomon Pods, 1 each Rosemary Sprig and 2 each Egg Whites into an ISI dispenser and charge twice with CO2 chargers.

At The Warbler in Chicago, Bartender Jamie Chambers has created The Spruce Hootch using Malbec. The handcrafted custom cocktails at this Lincoln Square mainstay (the Warbler is a Midwestern-migrating bird known for congregating in large groups to chatter and socialize) are named after beautiful birds. All feature fresh ingredients and an array of spirits from gin to tequila to cognac.

The Recipe: Ingredients include 1.5 oz Slow & Low Rock & Rye Whiskey, .25 oz maraschino liqueur, .5 oz Sicilian pistachio orgeat, .75 oz fresh lemon juice, Malbec and crumbled pistachios for garnish. Combine Slow & Low, maraschino liqueur, orgeat and lemon juice in a shaker with ice. Shake until very cold and strain over fresh ice in a Collins glass. Top to rim with a bold, full-bodied wine like Malbec then sprinkle with fresh crumbled pistachios and serve.

Cheers! ~ Cindy

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