Concord and Gin Cocktail

Concord grapes are in a league of their own. I don’t put them in the same category as the red and green seedless table grapes that are common, regardless of the season. 

Their flavor and texture sets them apart. The tart skin busts open in your mouth leading the way to a sweet, gummy bear-like pulp inside. I enjoy these qualities so much that I can easily overlook the pesky seeds. 

Long before we moved to California, I grew up eating concord grapes in Indiana, right off the vine. Their season here seems to be about as short as it was there. Grapes in general tend to stick around all fall, but bunches of concords like these are only around a few weeks. 

I never buy a lot because they go bad so quickly. I also don’t do anything with them other than eating them fresh. Well, that was until I had the idea to use them in a cocktail. 

I just about had the small bowlful polished off when I convinced myself to stop eating and save a few for a drink. 

Because the grapes are mulled into the drink you get so much concord grape flavor. Both the sweetness and tartness come through. Gin ended up being a good earthy match for it and the splash of sherry balances things out a bit with more sweetness. 

Don’t be fooled by the pretty purple-pink color. It’s not your run of the mill fruity, sugary sweet drink, but if you prefer it that way, feel free to throw in a few more grapes. 

 

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