Concord Grape Gimlet

We were at the Cold Spring Market last weekend and one stall was totally buzzing. Literally. Like, full of bees. Of course I sent Matt over to check it out (I’ve mentioned before that if there is a stinging insect in a 5 mile radius, it will get me). It was concord grapes!  We bought a big, sweet-smelling bag and I couldn’t wait to make… something out of them. I wasn’t sure what exactly but it was unseasonably warm and creeping ever closer to cocktail time so I had a feeling booze was in our future. It’s pretty much always in our future but this time I could see it coming in all it’s grapey-glory.

 This recipe is inspired by a really lovely blog called Brooklyn Supper. They use vodka which would be really fantastic too but I’m on a gin kick so that’s what I went with. I made a few little changes (like straining the grapes after cooking) but the concept definitely came from them.

• 3 cups concord grapes, stems removed
• 1 1/2 cups sugar
• 1 cup water

Add the grapes to a blender and pulse on low 4 or 5 times to break up the skins and seeds a bit. Pour into a non-reactive sauce pan and add the water and sugar.  Cook over medium-low heat, stirring frequently, for 15 minutes (don’t boil it. The mixture should barely steam.). After 15 minutes, turn heat a little higher and stir as mixture bubbles up for about three minutes. Remove from heat.

Pour mixture through a mesh sieve to strain out skins and seeds. Press firmly with a spoon to get all the liquid.

Set aside to cool, then pour into a clean bottle or jar. Chill before using. Syrup will keep in the fridge for about a month.

• 2 oz gin (or vodka)
• 1 oz lime juice (about 1/2 a lime)
• 1-3 oz Concord grape syrup (depending on how sweet you like it)
• Club soda

Fill two tall glasses with ice. Add gin and lime juice, stir. Add a good splash of club soda. Pour in the grape syrup to taste and stir. Garnish with sliced limes.