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We chose muscat grapes because they were in season, and because the skin is wafer-thin and bursting with sweetness, tasting similar to lychee. You’ll love this, we promise. The Sumac and Red Wine Lamb Chops with Bulgur Pilaf and Spring Onion Salad is an excellent choice with this cocktail.
Ingredients
For the Puree
- 1 lb. muscat grapes
- ¼ oz. fresh lime juice
For the Crush
- 2 oz. Tito’s Handmade Vodka
- 1¼ oz. grape puree
- ¾ oz. fresh lime juice
- ¼ oz. simple syrup
- 2 lime wedges
- 4 muscat grapes
Preparation
Make the puree: Pull grapes from the stems, reserving 4. Place the grapes in a blender with ¼ ounces of lime juice, and blend. Push the puree through a fine sieve using the back of a spoon. The unused puree can be frozen for future use.
Make the cocktail: Add vodka, strained grape puree, lime juice, simple syrup, ice and the 4 grapes to a cocktail shaker. Shake well and pour into a rocks glass.
Sponsored by Tito’s Handmade Vodka and Big Green Egg.
