With the exception of an occasional mimosa — and only when the sparkler destined for adulteration isn’t one of my favorites — I’ve never been much of a wine-cocktail drinker. Oh, and then there’s the sangría we serve every year at our Fourth of July pool party (again, made with zinfandel of a quality that wouldn’t highly recommend itself for savoring alone).
 
That’s because wine, to me, already represents a finished work of art. In my opinion, the ultimate mixologist is the winemaker: she worked hard to source the best ingredients, blend at the perfect levels, and serve in a pretty package. Why would I want to muck up her creation by throwing soda pop at it?
 
But I surprised myself last night not only by serving “Late Harvest Wine and Campari Cocktails” before a dinner party, but by improving the recipe with a stealth ingredient. For my recipe, click here:
 
The surprise deviation from the recipe was a bottle of Moscato d’Asti I had in the fridge. This off-dry, slightly effervescent sweetheart of a deal (the Tintero “Sori Gramella” cost me $9) had all the residual sugar needed to replace the late harvest riesling called for by the recipe. Plus, its fizz made this refreshing drink even more thirst quenching.
 
3-1/2 cups Moscato d’Asti
2-1/2 cups OJ
1 cup Campari
 
Mix, chill, and serve over ice in a tall glass. Cheers!