This is Not a Cabernet Sauvignon

Not a Cabernet

Courtesy of Columbia Room, Washington, DC

Created for fans of Manhattans, this ode to the grippy red grape gets color, tannin and a shrubby quality from rooibos tea. Its signature blackcurrant notes come courtesy of crème de cassis.

Three Cocktails You Just May Mistake for Wine
  • 1½ ounces Bernheim Straight Wheat Whiskey
  • ½ ounce Marie Duffau Napoleon Armagnac
  • ¼ ounce Langlois Crème de Mûre
  • ¼ ounce Langlois Crème de Cassis
  • ½ ounce rooibos tea (see below)
  • 2 dashes Angostura Bitters

Add all ingredients to a mixing glass. Add ice, and stir until chilled. Strain into a wine glass. (To make a larger batch, add 1 ounce filtered water per serving, and refrigerate without stirring.)

For the Rooibos Tea

Add 2 teaspoons loose rooibos tea leaves to 16 ounces hot water. Steep 8 minutes, strain out solids and cool.

Published on June 29, 2017
About the Author
Kelly A. Magyarics

Kelly Magyarics is a wine and spirits writer, and wine educator, in the Washington, D.C., area. She can be reached through her website,

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