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Pre-chill a coupe. Dry shake everything but the float then wet shake and strain into the coupe. Allow the foam to settle and cloudiness to subside. Now the tricky part, take a bar spoon and near the edge of the glass gently submerge the head of the spoon, just below the foam, then very carefully and slowly using the spiral of the bar spoon pour your wine float down beneath the foam, if you do this correctly you'll see a red layer forming between the drink and foam. When you've finished your float, carefully pull out your barspoon, wipe down the head of the spoon with a bar towel and use the curved side to smooth over the foam and hide your float pour entry point.

Notes

Pouring the wine float will take some practice, so don't be disheartened if you don't crack it first time. For the wine, I used 2015 Banfi Brunello, but any rich Tuscan red will work.

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From the Knowledge Vault

Bourbon

This is the first in a series by Zachary Pearson, Kindred Cocktails Editor. Read them all: Bourbon, Bourbon After the Act, Bourbon: What it is ... and isn't, Making Bourbon, Who Makes My Bourbon, Producer Capsules., Finding the Good Stuff, Tasting the Good Stuff, Neat, Mashbills, Geeky Information and Resources.

Bourbon whiskey has a storied, often apocryphal history, with interesting main characters, complex governmental regulations and a variety of subtypes, each with their own flavor profile. I'll tell a bit of this story, along with some tips for finding and recognizing older or important bottles of Bourbon on liquor store shelves. ;

A lot of foundational stories are only to be taken at face value. And yet there’s a deep history of pioneer families who started out making whiskey as part of the homesteading experience and with enough generations, some of their descendants are still manning stills throughout Kentucky.

While the main focus here will be on Kentucky Bourbon whiskey, much of this information applies to other grain whiskies made in other states as well. Delicious rye whiskey abounds, and a few intrepid people make spirits from wheat or other exotic grains.

So pour a glass of the stuff and sip it as you read.

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Recent Discussion

Re Runaway Horses, 3 hours 24 minutes ago Shawn C commented:
I have made this with both now, and I will revise what I wrote before. It works with Sfumato as well, if you want a slightly drier rendition. The Sfumato was not as bitter as I recalled, although it did make the drink cloudy. The Zucca version is 5 stars though, and not cloudy.
Re 17th Century Cocktail, 2 days 8 hours ago Craig E commented:
I resemble that remark.
Re Runaway Horses, 5 days 13 hours ago Shawn C commented:
I wouldn't use Sfumato for this, or at least not the full measure. The quantity looks more like it was built around Zucca. Zucca is sweeter, with the essential flavor/smokiness, but not the same bitter intensity.
Re Runaway Horses, 5 days 22 hours ago danoman89 commented:
Sfumato overwhelms for me
Re 17th Century Cocktail, 5 days 22 hours ago HallA commented:
Impressive and one of the better ways to use Arrack for those of us who may have bought a bottle without a clear plan. Balanced and lightens and sweetens the weight of it.