Zinfandel Reserve Recipe
Recipe information
Make Zinfandel Reserve in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Cocktail
Cocktail
1. Prepare honey syrup
If you don't have honey syrup ready, combine equal parts honey and hot water (for example 1/4 cup honey + 1/4 cup hot water). Stir until fully dissolved and let cool. Measure 0.5 oz for the cocktail.
2. Chill glass
Place a rocks glass or coupe in the freezer for a few minutes or fill it with ice and set aside while you build the cocktail.
3. Build and stir
In a mixing glass or shaker without ice, add the rye whiskey (0.5 oz), fresh lemon juice (0.5 oz), honey syrup (0.5 oz), Luxardo or maraschino cherry liqueur (0.25 oz), orange bitters (2 dashes) and Angostura bitters (1 dash). Add 3 large ice cubes. Stir briskly for 20–30 seconds until the mixture is well-chilled and slightly diluted.
4. Combine with wine
Discard the ice from the chilled rocks glass (if you used it to chill). Add 3 large fresh ice cubes to the glass. Strain the stirred spirit mixture over the ice. Gently pour 4 oz of Zinfandel (about half a 750 ml bottle serves ~6 cocktails; for one cocktail measure carefully) over the strained mixture. The wine will float and integrate with the stirred base, creating layered aromas and depth. Do not shake after adding wine—gentle pouring preserves the tannin and aromatic balance.
5. Garnish and finish
Express the orange peel over the drink by holding it skin side down and giving it a firm twist to release oils, then rub the peel around the glass rim and drop it in. Add the Luxardo cherry on a pick if desired. Give the drink one very gentle stir (1–2 rotations) to marry the wine and spirit, then serve immediately.
6. Tasting notes & variations
The Zinfandel Reserve balances the ripe fruit and spice of Zinfandel with a whisper of rye warmth and honeyed sweetness. For a fruitier version, use a riper Zinfandel or add 0.25 oz fresh black cherry puree. For a drier cocktail, omit the honey syrup or reduce to 0.25 oz.
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