Colorful & comforting seasonal recipes for savory dishes, sweets and cocktails. 

Roasted Grape Gin Fizz

Roasted Grape Gin Fizz

I roast grapes pretty regularly for crostinis and the like. The combination of bread, creamy cheese, sweetly roasted fruit, nuts and herbs is hard to beat and has a million renditions with the changing seasons. A few weeks back, I was eyeing the beautiful stewed juices from a batch of balsamic roasted grapes and strained out some for a gin collins. I really enjoyed flavor, but wanted to concentrate it a bit more and ultimately came to this roasted grape gin fizz. The roasted grape syrup is creamy and viscous, more like a puree, from blending the whole roasted grapes along with the juices before passing the puree through a fine mesh sieve to strain out the solids. Use leftovers with club soda for a creamy grape soda or in other cocktails.

Grape Gin Fizz
makes 1
1 ounce club soda
2 ounces gin
1 ounce lemon juice
3/4 ounce roasted grape syrup*
1 egg white (about 1/2 an ounce)

This cocktail is best served in a chilled glass, so place an 8-ounce coupe, fizz or collins glass in the freezer for at least 30 minutes, but up to a few hours before making. Add club soda to your chilled glass and set aside. Combine gin, lemon juice, roasted grape syrup and the egg white to a cocktail shaker. Shake without ice for 10-15 seconds, then add in a scoop of ice and shake vigorously for about 30 seconds. Strain the cocktail into your serving glass onto the club soda and serve. Garnish with a thyme sprig and/or fresh grape(s). 

*Roasted Grape Syrup
makes about 1 1/2 cups syrup
2 cups seedless red grapes
1 ounce balsamic vinegar
1 ounce olive oil
1/2 teaspoon salt
2 tablespoons brown sugar
4-5 sprigs of fresh thyme

Preheat oven to 400 degrees Fahrenheit. Combine grapes, vinegar, olive oil, salt and brown sugar in a medium-sized mixing bowl, then spread out onto a parchment-lined baking sheet. Add the thyme sprigs to the grapes and bake until the grapes begin to shrivel, about 25-30 minutes. Remove from oven and let cool. Transfer the roasted grapes and juices to a blender or food processor and blend until smooth. Strain the syrup through a fine mesh sieve, using a rubber spatula to push the syrup through, and store in a sealable airtight jar. Keep refrigerated and use within 1 week. The syrup will be thick and creamy. 

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