The Vinotini

Part martini, part wine—this drink has the best of both worlds.

The Vinotini is the newest innovation at Fleming’s Prime Steakhouse & Wine Bar. A recipient of Wine Enthusiast Magazine’s Award of Distinction, Fleming’s Prime Steakhouse & Wine Bar has rolled out its newest innovation, the Vinotini.

Is it a wine for martini-lovers, or a martini for wine-lovers? Flemings says it’s a complex drink with satisfying layers and textures.

The Vinotini concept is the delectable result of six months of cocktail research and testing by Master Mixologist Francesco Lafranconi, Director of Wine, Marian Jansen op de Haar, and Fleming’s National Training Coordinator Louis Horsley. Recipes and photo courtesy Fleming’s Prime Steakhouse & Wine Bar.
Note: You will need a whipped-cream dispenser for the froths.

Napa Sunset

1 ounce Roth Grape Vodka
1 ounce Chambord
1 ounce Martini & Rossi Sweet Vermouth
1 ounce Red Diamond Merlot from Washington (can be substituted with any low tannin red)
1 ounce. Fonseca Reserve Port Bin. 27 (or any other good quality Ruby Port)
1 ounce Sweet ‘n Sour
*Port-Pomegranate Froth
3 red grapes, for garnish

Combine all ingredients except the Port-Pomegranate Froth in a pint-sized glass, then shake with a tin shaker (boston shaker) and strain into a chilled martini glass. Top with the Port-Pomegranate Froth. Garnish with a prism pick with three red grapes.

 

*Pomegranate-Port Froth
4 ounce pasteurized egg white
1 ounce Bonny Doon Vin de Glaciere (can be substituted with any fragrant dessert wine)
3 ounce ruby Port
1 ounce crème de cassis
1 ounce Cointreau
1 1/2 ounce pomegranate juice
1/2 ounce lime juice
1/2 ounce tangerine juice

Combine the ingredients and shake well.

 

Sonoma Fog
1 1/2 ounce Roth Grape Vodka
3/4 ounce Triple Sec
1 ounces Sweet ‘n Sour
1 inch wedge of Ruby Red grapefruit
**Icewine-lime Froth

Combine the vodka, triple sec and Sweet ‘n Sour in a pint-sized glass. Squeeze and drop the grapefruit wedge in, then shake with a tin shaker (boston shaker) and strain into a chilled martini glass. Top with the Icewine-lime froth.

 

**Icewine-lime Froth

4 ounces pasteurized egg white
1 1/2 ounces fresh lime juice
2 ounces Cointreau
2 ounces Icewine
Combine the ingredients and shake well.

 

 

 

 

Published on April 2, 2007
Topics: Cocktail Recipes, Wine and Spirits


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