Wild Cocktails – Foraged Grape Gimlet

To make this recipe we decided to use some of the Fox Grapes we’d harvested off the vines that grew at Papa & Granny’s, but you could use any type of grape, foraged or not.  We think using the wild varieties makes it a lot more fun and adds a note of bitterness that is nicely balanced against the other ingredients in this cocktail.

Foraged Grape Gimlet

For the cocktail:

1 1/2 oz. of your favorite gin
1 oz. wild grape syrup (instructions  below)
1/2 oz. elderflower liqueur (optional)
1/2 oz. of fresh lime juice (about half a lime)
1 raw sugar cube (optional)
Ice cubes
Club soda to taste
1 sprig of rosemary, plus another for garnish

NOTE: Chip often muddles his herbs directly into ice first, which his how he learned to make mint juleps in New Orleans. But the directions below are the more usual method.

Add gin and rosemary to a cocktail shaker and muddle gently together. We prefer New World-style gins (which is what we plan to produce), but use whatever makes you happy.

Add your grape syrup (recipe below), elderflower liqueur (if you’re using it), and fresh lime juice to the shaker, along with a handful of ice cubes. Cover and shake vigorously for about 10 seconds.

Strain into a glass and then top it off with club soda. Add a rosemary sprig as garnish. Enjoy!

For the wild grape syrup:

1 quart of wild grapes
1/2 oz. (3 tsp.) local honey

Press your grapes and extract the juice. ( A chinois is ideal if you have one.)

Add your honey (local is always the best) to a small saucepan on low heat. Once the honey has liquified, add your wild grape juice and stir until well-blended. Then, reduce heat. Sample when cool and decide if you would like to add more honey. Some wild grapes can be quite bitter, others less so.