You may also like
Categories:Viewed: 45 - Published at: 7 years ago
Ingredients
- 4 cups 100-percent Concord grape juice
- One 8-inch sprig fresh rosemary
- 1 1/2 -inch square cube crystallized ginger
- 1 teaspoon aged balsamic vinegar
- One 750 ml bottle rose champagne, chilled
- Orange bitters
- Concord grapes, halved, for serving
- Orange rinds, for serving
Method
- For the Concord grape syrup: Combine the grape juice, rosemary and ginger in a 2-quart saucepan.
- Reduce the mixture for 1 hour over medium-low heat.
- When the mixture has reduced by half, add the balsamic and continue cooking until the mixture has reduced by half again, about 10 minutes.
- Cool for 30 minutes.
- Strain and store in an airtight container in the refrigerator for up to a week.
- For the cocktails: Add 1 ounce of the grape syrup to each champagne flute.
- Top with 4 ounces champagne and 2 to 3 dashes of bitters.
- Top each glass with a skewered grape half and orange rind piece.
