Grapes Of Man

Using wine and whiskey in cocktails together is one of my favorite things to do. The wine is sweet, no matter how dry the bottle, while the whiskey is a tad drier and has the perfect bite to it. Here, I used one of my favorite bourbons, Skrewball, to add a slight nutty, peanut butter flavor, to a mostly-grape cocktail. I wanted it to come out tasting like peanut butter and jelly at first, but as the cocktail grew, I knew that I wanted to focus mainly on the sweetness of the grape, getting it to taste as much of a sweet grape as possible. This allowed my drink to open up and sallow all of the juices used. Even the honey allowed for the grape flavor to escape. For anyone who loves wine, grapes, sweet drinks, and a little bit of tang, this is for you. It’s an excellent drink for a hot, stormy night, so enjoy… don’t forget the wine glass!

Ingredients:

1 part Briggs Apple Cider Vinegar

2 parts Skrewball Whiskey

2 parts Colossal Reserva

1/8 cup Raw & Unfiltered Wildflower Honey

6 medium green grapes for muddling

3 green grapes and a floss pick for garnish

Directions:

Add ice to a rocks glass. Add all alcohol, honey, and vinegar to the glass. Let sit. Add grapes to a wine glass and muddle with back of bar spoon until all the grapes have popped and leeched their juice. Stir the alcohol until glass is ice cold. Strain into wine glass and stir grapes into drink. Add a grape to either side of pick, then pop grape onto bottom and slide up shaft. Garnish.

Serving Suggestion: Stuffed squid with risotto; crab cakes; bolognese.