On a recent trip to Bishops Orchards we bought a pint of fresh local Muscat grapes. These grapes have a great zesty, spiced character that is often likened to lychee fruit. The small berries have a fair amount of skin tannins making them less desirable as a table grape so we proceeded to make syrup from them to employ in cocktail recipes. The Muscat syrup is a great mixer that is versatile and marries to a number of spirits. Below we offer you the recipe for Muscat syrup and a simple recipe for what we call the “Harvest Highball”. We tested that highball with Vodka, Gin, Bourbon and Rum, finding that it worked well with each. Our spirit preference in the end was Bourbon, but each drink was distinctly different and most enjoyable. Take advantage of the local harvest season, grab a pint of Muscat grapes and give this recipe a try with your favorite spirit.
Muscat Grape Syrup
In a Medium Saucepan Add:
- 1 Cup Water
- 1 Cup Sugar
Bring to a Boil, Reduce Heat Then Add:
- 1 Pint of Crushed Muscat Grapes (muddle or squeeze with your hands)
Bring Back to a Boil Then Simmer for 15 Minutes. Cool and Stain Through a Fine Sieve, Pressing Grapes to Extract all the Possible Juice. Muscat Grape Syrup Will Keep 7-10 Days in the Refrigerator.
In a 12 oz Highball Glass Filled with Ice Add:
- 1 ½ Ounces Bourbon, Vodka, Gin, Rum (your choice pick one)
- 1 Ounce Muscat Syrup
Top with Club Soda & Stir to Combine. Garnish with a Muscat Grape
Have Extra Muscat Syrup? Mix it with Club Soda for a Grape Soda the Kids will Love!