This month's Mixology Monday topic, hosted by Alcohol Alchemy, is Local Color. Usually I'm anal retentive about following the Mixology Monday instructions each month, so I made sure our cocktail used local ingredients, and it sure is colorful.
Except after Leah created the drink and took an awesome photo, I realized my rebel side once again shoved my straight-and-narrow side off a speeding train. I did not start with a local craft spirit as instructed. Oops.
I haven't always been this impulsive, really. Okay, maybe I have, but I'm still firmly in denial, so I'll blame Leah.
Here's the story: We belong to a most excellent local fruit CSA this year (after swearing off vegetables when the veggie CSA forced one too many parsnips upon us). In this week's basket, we received peaches, plums, pears, apples, and concord grapes.
Grapes. Yum. But they're kind of tart, and the skins get stuck in your teeth, and they have annoying seeds. No way I was going to labor to take all the seeds out and make a pie, appealing as the end result might be.
Then in came Leah. And out came the ball jar. In went the grapes and gin. Out came the muddler.
Minutes passed: The gin turned a peaceful lavender. Hours later: A ball jar full of deep bruised purple. The next day: The Concordian took flight.
[In retrospect, obviously I'd use a local gin to follow the Mixology Monday rules. The most popular gin made in the Finger Lakes region of New York (maybe the only gin? i've yet to hear of another) is Finger Lakes Distilling's Seneca Drums Gin. I've written about their gin before, in both cocktail form and via a general review. And we've showcased their cherry liqueur, which hands down is our favorite FLD product at the Lounge. You can read more about Finger Lakes Distilling HERE.]
1 1/2 ounces concord grape-infused gin*
Fill a rocks glass with ice. Add grape-infused gin. Top with tonic. Garnish with a lime.
*Concord grape-infused gin:
1 lb Finger Lakes concord grapes
32 ounces gin
Muddle and let sit for 24 hours. Strain.