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
  • *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.

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.

Published on July 12, 2010
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