Reviving the Red Wine Float

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.”

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