The Fox and the Grapes

By Rosie Schaap

Published September 7, 2013

  • Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Rebecca Conroy.
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4(12)
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Here, gin (plus pisco and a splash of absinthe) works perfectly with sweet, diminutive Concord grapes, garnished with the edible purple-blue flower of the licoricey hyssop plant, a member of the mint family. Check the farmers’ market or a local nursery for the plant. (The New York Times)

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Ingredients

  • ¼ cup small, sweet grapes

  • 1 teaspoon honey

  • 1 ½ ounces London dry gin

  • 1 ½ ounces pisco

  • Splash of absinthe

  • Hyssop flower for garnish

  • Club soda

Ingredient Substitution Guide

Preparation

  1. Step 1

    Muddle grapes gently with honey in a highball glass.

  2. Step 2

    Fill the glass with ice, and add absinthe to lightly coat.

  3. Step 3

    Add gin and pisco and top with club soda.

  4. Step 4

    Stir.

  5. Step 5

    Garnish with hyssop.

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