TENPENH MAY HAVE a smoky pumpkin, but now you can re-create Dino‘s Fizz.
SPICED CHIANTI FIZZ
» 1.5 oz. Chianti good enough to drink on its own
» 1/2 oz. citrus- & ginger-infused grappa or Cointreau (Cointreau adds orange tones to the drink without being overly sweet like Triple Sec or Grand Marnier.)
» 1/4 oz. spice-infused simple syrup (Use any combination of spices — cardamom, cloves, white pepper, star anise, bay leaves — to infuse equal parts water and granulated white sugar. Heat 2 cups each sugar and water in a saucepan until sugar dissolves, stir in spices and let steep. Shake all ingredients with ice in a shaker. Strain into highball glass filled with fresh ice. Top with bitter lemon soda and garnish with a fresh orange slice.)
» Dash Fee Brothers‘ orange bitters (Fee Brothers’ bitters are available locally at Pearson‘s and Ace Beverage; there are also several online sources.)
» Bitter lemon soda (Dino’s Scott Palmer likes the Fever Tree brand) (Fever Tree Bitter Lemon soda is available at several locations including Connecticut Ave. Wine & Spirits. Commercial brands like Schweppes or Canada Dry will work in a pinch.)
SPICED CHIANTI FIZZ “PUNCH”
For a group, try this warming fall cocktail as a party punch.
Serves about 16-20
» 1 bottle Chianti
» 8 oz. Cointreau
» 8 oz. spiced syrup
» 4 6.8-oz. bottles of bitter lemon soda
» Slices of orange (blood oranges add visual impact)
» Nutmeg for grating
Blend Chianti, Cointreau, and spiced syrup in a large bowl with hand mixer or immersion blender until frothy. Put in chilled punch bowl with lots of ice, bitter lemon soda and slices of orange, and grate fresh nutmeg over top.
» Drinks Chilled, Or Chilling?: Try these Halloween-Inspired cocktails
Photo courtesy Jay Westcott