Zinzilla Recipe

Combine wines and spirit

In a large pitcher, pour 12 oz dry rosé, 6 oz full-bodied red wine, and 1.5 oz vodka. Gently stir to combine so the wines marry but do not over-agitate to avoid losing aromatic complexity.

Add juices and syrup

Add 2 oz fresh orange juice, 0.5 oz fresh lemon juice, and 0.5 oz simple syrup to the pitcher. Stir thoroughly for 10–15 seconds so the citrus and syrup integrate into the wine base.

Muddle fruit

In a separate mixing bowl or the bottom of the pitcher, add 3 hulled and sliced strawberries, 2 orange slices and 6 halved seedless grapes. Using a muddler or the back of a wooden spoon, gently muddle just enough to release juices and aromas — about 8–10 gentle presses. Avoid pulverizing; you want bright fruit, not puree.

Combine muddled fruit with base

Add the muddled fruit and its juices into the wine mixture. Stir gently to incorporate fruit flavors evenly throughout the pitcher.

Chill and adjust

Add 2 cups of ice to the pitcher (or chill pitcher in refrigerator 20–30 minutes beforehand and omit ice if desired). Stir once to slightly cool the mixture. Taste and adjust sweetness or acidity: add up to 0.25 oz more simple syrup for more sweetness, or 0.25 oz more lemon for brightness if needed.

Top with soda and bitters

Just before serving, pour 3 oz club soda into the pitcher and add 2 dashes of Angostura bitters. Stir gently once to preserve carbonation.

Serve

Fill 4 wine glasses with ice if desired. Strain or ladle the ZINZILLA into glasses so each receives fruit pieces. Garnish each glass with a fresh mint sprig and an extra orange slice. Serve immediately.