You guys don’t know the lengths that I went to to make this Concord Grape Manhattan for you. Ever since I can remember, I have had a more than irrational fear of insects. I use the active shooter protocol as a guide for how to deal with a bug in my apartment. First, run. If you can’t run, hide. If you can’t hide, fight. I take those NYC pests out by literally drowning them in whatever toxic substance I have at my disposal, while crying and screaming I’M SORRRRRRRYYYYY. I then proceed to do a comprehensive search on insect nervous systems so as to reassure myself of their inability to feel pain. Phew. But it’s October now. 

This month signals the end of pest season. No more fruit flies in my kitchen. No more rats running across the sidewalk at night while I’m walking my dog. October also marks the beginning of the short but sweet life of concord grapes. So when I went to the farmers market last weekend and saw the grape stand from a distance, I got excited. When I got a little closer, I saw those grapes swarming with bees. This is a good thing – it means they are super sweet. But are those things sweet enough to merit me losing my arm in an actual bee hive? No, they are not. But a kind neighbor was willing to help me out. I bought a quart of grapes and held them at arms length the whole way home, just in case a rouge bee decided to follow me. I got home safe and sound and started to think up ways that I could put these grapes to good use. The first was this Concord Grape Manhattan. The recipe is as simple as can be, and it’s a fun way to add a little something different to the classic cocktail. Muddle a few concord grapes with rye, sweet vermouth, and a dash or two of bitters to make an autumnal twist on the Manhattan. Enjoy!

Yield: Serves 1

Concord Grape Manhattan

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Muddle a few concord grapes with rye, sweet vermouth, and a dash of bitters to make an autumnal twist on the classic cocktail.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 4 Concord grapes
• 2 ounces rye or bourbon
• 1 ounce sweet vermouth, such as Dolin
• 2 dashes Angostura bitters
• Ice

Instructions

1. Muddle grapes in the bottom of a cocktail shaker to release their juices. Add rye, vermouth, and bitters and fill halfway with ice; shake vigorously until cold and frosty, about 15 seconds. Strain into a rocks glass or coupe; serve.

Nutrition Information:

Amount Per Serving: Calories: 183