Lambrusco is having a bit of a moment, though by “lambrusco” we don’t mean that super-sweet, super-fizzy, super-cheap stuff you get in the supermarket, but the real McCoy: look for anything labelled lambrusco classico. The suggested amount of syrup makes enough for 10 drinks, so halve or double the amount, as the occasion demands. It will keep in the fridge for up to two weeks.
50ml gin (ie, a double shot)
25ml fresh lemon juice
15ml sage syrup (make a syrup using equal quantities by volume of hot water and caster sugar – say, 140ml of each – dissolve, then add 5-6 sage leaves and leave to steep until cool)
2 sage leaves
25ml red lambrusco classico (we use Cavicchioli from Emilia-Romagna)
Put the gin, lemon, syrup and one sage leaf in a shaker, and muddle (ie, bash) the leaf with the end of a spoon, to release the essential oils. Add ice, shake vigorously, then strain over ice into a large wine glass. Top with lambrusco, garnish with a lemon twist and the remaining sage leaf, and serve.
Patrick Kalinna, head bartender, Martello Hall, London E8
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