Total time: 15 minutes
Note: Adapted from Baccarat Bar, Bellagio Las Vegas. The sweet and sour will keep for 1 week, refrigerated.
Sweet and sour 1/4 cup sugar
1/2 cup fresh lemon juice
In a small saucepan, stir the sugar with one-fourth cup water over medium heat until the sugar dissolves. Cool. Combine the cooled simple syrup and lemon juice. Makes 1 cup (8 ounces).
Cocktail assembly8 ounces pisco
3 ounces Cointreau liqueur
6 ounces white grape juice
6 ounces sweet and sour
3 ounces California Pinot Noir
4 slices lemon
In a large pitcher filled with ice, add the pisco, Cointreau, grape juice and sweet and sour and stir to combine. Strain the cocktail into 4 old-fashioned glasses filled with ice. Slowly pour three-fourths ounce Pinot over the back of a spoon into each cocktail (the Pinot will float on top and slowly diffuse into the cocktail). Garnish with a lemon slice, and float the grapes on top of the drink (if they are still attached to the stem, you can hang the stem on the rim of the glass).
Each serving: 290 calories; 0 protein; 28 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 5 mg. sodium.Copyright © 2014, Los Angeles Times