Summary
| Yield | |
|---|---|
| Source | Chef Robb Garceau |
| Prep Time | 10 minutes |
Description
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Ingredients
- 2 c sugar
- 1 zest from 1 lemon plus 3/4 cup fresh lemon juice
- 1 lb concord grapes
- 2 oz vodka
- 2 stems fresh spearmint
- lemon wedges
- small wooden cocktail spear
Instructions
Make the simple syrup: Heat sugar, zest and two cups water in a small saucepan over medium-high heat, tirring until sugar has dissolved. Bring to a boil. Pour through a fine sieve and into a medium bowl, discarding soilds. Let cool completely and stir in lemon juice. Syrup can be refrigerated in an airtight container for up to one month.
Make the frozen grape spears: add two grapes to a wooden spear and dip into vodka to moisten. Sprinkle sugar over the surface of the grapes and freeze for one hour, up to overnight.
Make the grape puree: De-stem the grapes. Place in a blender and puree until finely blended. Strain the puree through a fine-mesh strainer to remove seeds, pushing through with the back of a ladle.
To mix the cocktail, fill a small martini shaker with ice and option two ounces vodka, 1 1/4 ounces grape puree, 1/4 ounce lemon simple syrup, two lemon wedges and spearmint sprigs. Shake virorously and pour contents of shaker into old-fashioned or rocks glass. Garnish with frozen grapes spear.