The new Carmine’s at the Forum Shops knows how to feed a family. To complement piping-hot eggplant parm and Titanic-size desserts, the legendary family-style Italian restaurant serves delicious cocktails by corporate beverage director Erin Ward.
Ward’s recipe for Molto Italiano Sangria ($11) calls for Montepulciano wine and vermouth instead of brandy, giving the drink some extra Italian love. Berry flavors highlight the wine, with accents of bright orange zest and gently herbaceous rosemary. It’s the perfect libation for a picnic, barbecue or party. Mix up a batch and get ready to share the love. Salute!
1 750 ml. bottle Carmine’s Montepulciano red wine (substitute any Montepulciano)
1 tbsp. Luxardo Maraschino
1 tbsp. Monin Wildberry Purée
3 tbsp. peach liqueur
7 tbsp. Cinzano sweet vermouth
3 tbsp. fresh lemon juice
5 tbsp. simple syrup
¼ cup orange juice
2 sprigs rosemary (cut 2-inch pieces for garnish)
4 orange twists (garnish)
4 small red grape clusters (garnish)
Method: Mix all liquids together in a large pitcher and add garnishes. When ready to serve, pour over ice into large wine glasses and spoon garnishes on top.