The Fox and the Grapes

By Rosie Schaap

The Fox and the Grapes
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer. Prop stylist: Rebecca Conroy.
Rating
4(10)
Comments
Read comments

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)

Featured in: Garden of Earthly Delights

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

  • ¼cup small, sweet grapes
  • 1teaspoon honey
  • 1½ounces London dry gin
  • 1½ounces pisco
  • Splash of absinthe
  • Hyssop flower for garnish
  • Club soda
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5
10 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.