100 Years Of Lodi Recipe

Chill glass

Place a coupe or flute in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to chill.

Combine base ingredients

In a mixing glass or cocktail shaker, add ice (about 1 cup), 3 tablespoons gin (or vodka), 2 tablespoons Lodi Zinfandel, 1 tablespoon fresh lemon juice and 1 teaspoon simple syrup.

Stir and incorporate

Stir the mixture gently for 20–30 seconds with a long spoon to chill and slightly dilute; if you prefer a bit more texture, shake briefly (8–10 seconds) and then strain.

Strain and top with sparkle

Strain the chilled spirit/wine mixture into the chilled coupe or flute. Top carefully with 3 ounces of chilled sparkling wine or club soda to preserve effervescence.

Add bitters

Float 2 dashes of Angostura bitters on the top by dropping them onto the surface; they will add aromatic complexity and a touch of color.

Final stir

Give the filled glass one gentle stir (1–2 slow turns) to integrate the bitters without losing too much carbonation.

Twist a lemon peel over the glass to express oils, then rub the peel around the rim and drop it in as garnish.

If using, add 3–4 fresh blackberries or a small spoonful of pomegranate seeds to the bottom of the glass for color and a slight fruity note. Garnish with a mint sprig if desired.

Serve immediately while sparkling. This recipe yields a light, celebratory cocktail that nods to Lodi's century of winegrowing by combining a touch of local red wine with spirits and bubbles.