Flight of the Concord
- 1 1/2 ozs Sheringham Akvavit
- 1 oz Concord Grape Syrup
- 1 tsp Oregon Grape Jelly
- 1/2 tsp Lime Juice
- 1/2 oz Cointreau
- 3 Dashes aromatic-ish bitters from Rootside
- 40 Knots Pickled Grapes for garnish
- Salt for rim (optional)
Rim your glass with salt (optional). Add all ingredients to a cocktail shaker and fill with ice.
Shake for approximately 10–12 seconds and then strain into a rocks glass, neat.
* Recipe for Concord Grape Syrup
1 1⁄2 pounds of concord grapes
2/3 cups sugar
Juice of one medium lemon
Pull the grapes off the stems and place in a blender. Puree for at least one minute.
Strain the liquid through a sieve, pressing to get as much juice out as possible.
Put the juice, the sugar, and the lemon juice in a medium saucepan and stir to mix.
On medium-low heat, cook uncovered until the mixture is simmering, while stirring
occasionally. Continue to cook, stirring occasionally, until the mixture reduces to a
Cool to room temperature. Refrigerate in a glass container. Use within two weeks.
** I used island made jelly from Forest for Dinner. If you can’t find Oregon Grape jelly, sub for
Welsh’s or add another 1⁄2 oz of the syrup.
*** I used Pinot Noir Fleur de Sel from Salt Spring Sea Salt for it’s gorgeous colour