Also known as a Red Moon Rising, this modern cocktail is a thoughtful twist on—no surprise here—the Manhattan. Since many of our cocktails last year called for bourbon, we had the pleasure of cracking open a new bottle and tiptoeing into new bourbon territory. Alas, none of us really noticed a difference. But the bottle sure was pretty! Baby steps…
Also noteworthy is the Grenache we used. Many of the recipes recommended a Cabernet, but we opted for a particularly bold Grenache with lots of spicy notes and intense cherry and raspberry aromas. If you remember your wine by its label, you’re in luck. This one’s unforgettably named… Bitch.
- 2 ounces red wine (we used Grenache), chilled
- 1/2 ounce bourbon
- 1/2 ounce simple syrup
- Orange peel and fresh ginger, to season the glass
- Frozen cherries, to garnish
Pour the booze and syrup into a pitcher, and place it in the fridge to chill. When it’s cocktail time, pour the chilled mixture into ice-filled tumblers rimmed with the oil from an orange peel and the juice from a slice of fresh ginger. Garnish with a fresh cherry speared on a cocktail pick, and enjoy.
The verdict: Really enjoyable. A nice pairing of—surprise, surprise—a Manhattan and a sangria. Not too simple, not too complicated—just right. Would definitely have had seconds if dinner hadn’t been ready (or if there hadn’t been dinner).