Reviving the Red Wine Float
Mya by Medi | Chicago
Reviving the Red Wine Float
Mya by Medi | Chicago
By Mike Kostyo
July 19, 2024
By Mike Kostyo
July 19, 2024
Bismark Vega
The original red wine float on a cocktail is said to have been invented in Chicago in the late 1800s, when a creative bartender added a shot of claret to a whiskey sour. At Mya by Medi, a modern Mediterranean restaurant, bar manager Bismark Vega honors this hometown creation with the Love Potion #9. “Customers are excited at the prospect of trying something new, such as a float on a tequila cocktail,” he says.
The drink starts with reposado tequila, flavored with stone fruit flavors common in Lebanese cuisine with the application of both apricot liqueur and a housemade white peach syrup. This base is served over ice, but Vega takes the drink to the next level by adding a Lebanese red wine float, accentuating the spice notes of the tequila. The float also adds visual drama. “The drink not only has a robust, well-rounded flavor, but also a beautiful aesthetic,” he says. “It is a deep amber and orange color with a stark contrast provided by the red wine float.”
About the Author
Mike Kostyo is the VP of Menu Matters. Mike has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For nearly 11 years, Mike was an associate director and trends expert at one of the industry's largest research firms. He has a master's in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. [email protected]
