You’ve seem them lately on various farm stands: plump and pretty little bunches of Concord grapes in pint- or quart-sized green paper produce containers. But… what do you do with them? Jam, of course, is always a good idea when considering preserving the season, especially this one which has been, if we do say, quite spectacular, even with that little nor’easter last week.
But there’s more. So much more! Pies, sorbet and ice cream, compote, sauces, relish. So many things. But for our money on a Friday, we’re thinking cocktails.
The lovely restaurant at Bridgehampton’s Topping Rose House, as you must know unless you’ve been dining under a rock, is overseen by the globally renowned chef Jean-Georges Vongerichten, a man who has a multitude of dining spots here, there and everywhere. In Manhattan, Vongerichten’s Four Twenty Five has been open just shy of two years, keeps an eye toward local sourcing of ingredients, like in this New York-sourced cocktail (the Empire State is the second-largest grower of Concords, next to Washington — fact!).
This easy-going seasonal sipper works at brunch, as an aperitif for the evening or just a low-fi cocktail to ease you into the autumnal weekend. But if you want a little extra gas in the tank, add an ounce of your favorite gin for a sort of riff on the French 75. Either way, you’ll have the satisfaction of finally finding use for those cute little Concords. Cheers, friends!
Concord Grape Mimosa
Ingredients
- 1 oz Concord grape base
- 5 oz brut-style sparkling wine
- 1 lemon twist
Concord grape base
- 2 lb 3 oz Concord grapes
- 1 1/2 cups granulated sugar
- 1 1/3 cups water
- 1/4 cup fresh lemon juice
Directions
- Combine the Concord grape base and sparkling wine in wine glass. Stir.
- Garnish with the lemon peel. Cheers!
To make the Concord base
- Combine grapes, sugar and water in a medium pot over medium-high heat. Bring to a simmer.
- Stir well and allow to simmer until the skins of the grapes begin to crack and pop. About a minute or so.
- Remove from heat, cover and let stand 15 minutes.
- Pass through a chinois, cheesecloth or fine-mesh strainer, pushing down to extract all the juicy goodness and color. Repeat.
- Stir in the lemon juice and pour into a small bowl. Fill another larger bowl with crushed ice and a little water and nestle the first bowl inside it to chill the liqued.
- Store in an airtight container for up to 2 weeks.
