A zintini, anyone?

[Jenise]

Michael Chiarello (Napastyle) recommends a zintini: into a pitcher pour one whole bottle gin (he used Bombay Sapphire), 8 ounces zinfandel, 2 ounces red vermouth, and lots of ice. Stir to chill, serve straight up.

Haven't tried it. And initially, I don't think it sounds good at all. But then wine in drinks conventionally made with distilled liquors reminds me of the concessionary wine margaritas served in Mexican restaurants that only have beer and wine licenses.

Anybody want to make a batch and tell us if it's any good?

[Robin Garr]

Basically a 2-to-1 mix of gin and other. Sounds sort of like an old-style not-dry Martini made with red vermouth. Not really my cuppa, but then, I'm not all that crazy about real Martinis!

C`mon boss!! Try a cooling cranberry vodka Martini.

Michael Chiarello (Napastyle) recommends a zintini: into a pitcher pour one whole bottle gin (he used Bombay Sapphire), 8 ounces zinfandel, 2 ounces red vermouth, and lots of ice. Stir to chill, serve straight up.

Haven't tried it. And initially, I don't think it sounds good at all. But then wine in drinks conventionally made with distilled liquors reminds me of the concessionary wine margaritas served in Mexican restaurants that only have beer and wine licenses.

Anybody want to make a batch and tell us if it's any good?

I've never tried that but Michael Chiarello is in my opinion the best chef on the food network

Finally, Zinfandel shows its usefulness!

[Jenise]

I've never tried that but Michael Chiarello is in my opinion the best chef on the food network

Actually, anymore he's about the ONLY chef on the food network. The rest are circus performers.