“What did you call it, a winetail?” Amy Lewis asks us. Turns out neither one of us was familiar with the term the press release had said was a hot new trend. (Clarification: we are told that “winetails” have actual wine in them, which what you’re about to read about do not.) Nevertheless, if she didn’t know the trendy word for it, the sommelier and mixologist at One Sixtyblue had been hard at work playing around with the idea of a cocktail which echoes the characteristics found in a particular wine, trying to capture, in a different medium, the mix of spices, fruitiness and acid that is unique to that vintage. Lewis has three “winetails” on her menu, now through mid-January. One is inspired by Diatom Chardonnay, with tequila, Pernod, pear and grapefruit juice. Another takes off of Black Betty Shiraz, using spice-infused Ultimat vodka, veev, plum, blueberry and cranberry juice. And the third is inspired by Lopez Cristobal crianza; watch her make it and talk about mixology in our video below.